A few years ago I discovered Williams-Sonoma’s Texas Style Chili Starter. I really liked the flavor and the idea of using cubed beef rather than the traditional ground. What I didn’t like was the price tag. At $15 a jar, this made a relatively cheap comfort food into a meal that you almost needed to save up for. I’ve been experimenting with this recipe for awhile now, and I think I’ve both gotten it to where we want it, and, finally, remembered to write it down so it doesn’t feel like an experiment every time we want chili.
This definitely packs a punch, but I like mine with a little dollop of sour cream, so that mellows the heat. If it’s too hot for you, seed and remove the ribs from the jalapeño before adding it to the pot. I wouldn’t skip it completely, as it adds a depth of flavor (big fancy culinary term there for you) to the final dish that you won’t want to miss. Serve this as you like it. As you can see from the picture, we like ours over pasta with a sprinkle of cheese, and some sour cream for me. This pairs perfectly with an ice cold beer and some cornbread, or even some Jalapeño Cornbread Whoopie Pies if you’re feeling like taking things to the next level. You’ll want to take things to the next level, trust me.
- 3 lbs Stew Beef, cut into 1 inch cubes
- ¼ cup Flour
- 1 tsp Salt
- 1 Tbsp Pepper, freshly ground
- ¼ cup Oil, divided
- 1 Onion, cut into a large dice
- 1 Jalapeño, stemmed, quartered, and roughly chopped
- 3 Garlic Cloves, roughly chopped
- 2 cans, 29 oz., Canned Diced Fire-Roasted Tomatoes
- 1 cup Beef Broth (I use Penzey’s Beef Soup Starter)
- 3 Poblano Peppers, roasted, peeled, and roughly chopped
- 1 Tbsp Cumin
- 2 tsp Oregano, Mexican if you have it
- 1 tsp Chili Powder
- ½ tsp Chipotle Powder
- 1 cup Black Beans, optional
- In a large bowl, combine beef, flour, salt, and pepper. Toss to coat. Heat 1 Tbsp oil in a large skillet over medium heat until hot. Add in about 1/3 of the beef and brown for about 5 minutes on each side, stirring once or twice. Repeat with remaining beef. Add beef to slow cooker pot.
- In same skillet, add remaining Tbsp of oil, and sauté onions for about 5 minutes, stirring only once or twice, as you want them to brown slightly. Stir in jalapeño and garlic. Sauté for an additional 2 to 3 minutes until peppers start to give off their heat. Add to slow cooker pot.
Pour in tomatoes, broth, peppers, and seasonings. Stir to combine. Cook on high for 4 ½ hours or low for 9 hours.
*If adding black beans, stir in when there is about 1 hour left in the cooking time. Keep in mind, you will no longer have a true “Texas chili”, but it will still be darn good, I promise.