We had 14 chili crockpots for sampling and eating during our team chili cookoff. The Electrical Division Manager, Aaron’s chili, was voted best! His wife, Nichole, created the Texas Chili; the recipe is below. Enjoy!
Texas Chili
Ingredients
7-8 pounds of chuck roast, cut into bite-sized pieces
4 jumbo or 8 medium chopped white onions
15 cloves of minced garlic
4 cans (small) tomato paste
1 can stout beer
8 tablespoons dried oregano
4 tablespoons chili powder
2 tablespoons ancho chili powder
4 teaspoons cayenne pepper
2 tablespoons paprika
2 teaspoons cumin
2 tablespoons hot sauce
Salt and pepper
Vegetable oil
4 cups water
Directions:
- Season the beef with salt and pepper. In a large pot, heat oil on high heat. Brown meat in batches, adding oil as needed, and move meat to a separate plate.
- Turn the heat down to medium. Add onions and garlic, cook, stirring often until onions are very soft and just starting to brown.
- Stir in tomato paste, cook, stirring often and scraping the bottom until tomato paste is caramelized (about 15 min)
- Add remaining ingredients and cook for 2 min, stirring the whole time.
- Add beef back to the pot, add beer and water, bring to a boil, then simmer on low for 3 hours, covered. Stirring occasionally.
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