Slow Cooker Big Batch Texas-Style Chili

Slow Cooker Big Batch Texas-Style Chili IMAGE Image by: Slow Cooker Big Batch Texas-Style Chili IMAGE Author: Canadian Living

This big-batch chili is perfect for feeding a large crowd. Stewing beef is often too lean for slow cooking, so we used a well-marbled whole roast and cut it into cubes. Because there's no evaporation when you use a slow cooker, you need to drain the tomatoes before getting started to keep the chili nice and thick.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2016

Ingredients

  • 1 can diced tomatoes
  • 2 kg boneless beef inside or outside round oven roast trimmed and cut in 1-inch chunks
  • 1 onion chopped
  • 3/4 tomato paste
  • 1/2 cup larger or sodium-reduced beef broth
  • 3 adobo sauce finely chopped
  • 2 tablespoons dried oregano
  • 1 tablespoon each ground coriander and ground cumin
  • 1 tablespoon each garlic powder and liquid honey
  • 1 1/4 teaspoon salt

Method

Place tomatoes in colander and let stand for 5 minutes. Discard liquid.

In 7-quart slow cooker, stir together tomatoes, beef, onion, tomato paste, lager, chipotle chilies, oregano, coriander, cumin, garlic powder, honey and salt; cover and cook on low until beef is tender, about 8 hours.

Skim fat from surface of chili. Stir chili well before serving.

Nutritional facts per each of 12 servings: about

  • Fibre 2 g
  • Sodium 453 mg
  • Sugars 6 g
  • Protein 37 g
  • Calories 308.0
  • Total fat 12 g
  • Potassium 858 mg
  • Cholesterol 97 mg
  • Saturated fat 5 g
  • Total carbohydrate 11 g

%RDI

  • Iron 37.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Slow Cooker Big Batch Texas-Style Chili

Login