Texas Chili

We continue onto Week 5 of College Football, which means another delicious Football bite! Whenever I throw a football tailgating party, a big simmering pot of  chili always makes the menu. Football and chili are like peanut butter jelly-the perfect combination! Big chunks of beef, spices, chipotle chiles and beans are simmered together to make an incredible chili that your guests will be talking about for weeks! Although the cooking time is well over several hours, the slow cooker does all the work! That means you will have more time to watch every play and spend with your guests. If you are throwing a noon tailgate, set the crock pot the night before so it cooks all night long. This is a recipe that you will want to serve well after the football season is over. Serve with a big hunk of cornbread for a football bite that all of your guests will enjoy! 

One Year Ago: Pumpkin Cornbread 

Texas Chili

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  • 2 tablespoons vegetable oil
  • 3 medium onions, minced
  • 8 medium cloves garlic, minced (about 8 teaspoons)
  • 1/4 cup chili powder
  • 1/4 cup tomato paste
  • 2 tablespoons ground cumin
  • 1/4 teaspoon salt
  • 1 can (28 ounces) tomato puree
  • 5 pound chuck-eye roast, trimmed, and cut into 1 1/2-inch chunks
  • 3 (15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed
  • 2 cups low-sodium chicken broth
  • 1/4 cup Minute Tapioca
  • 3-5 tablespoons minced chipotle chile in adobo
  • 3 tablespoons soy sauce
  • 2 tablespoons dark brown sugar , plus more to taste
  • 1 tablespoon minced fresh oregano leaves, or 1 teaspoon dried
  • Ground black pepper


  1. In a large skillet over medium heat, heat oil until shimmering. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
  2. Transfer the mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, brown sugar and oregano until evenly combined. Cover and cook on low until the meat is tender, 9 to 11 hours, or high heat for 5 to 7 hours.
  3. Before serving, degrease as much fat as possible off the surface of the chili. Season with salt, pepper, and brown sugar to taste, and serve. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.

Yields: 6 to 8 servings

Source: adapted from Cook’s Illustrated, November 2006

If you’ve missed them, make sure to check out the rest of my College Football Bites: :)

Week One: Pizza Pretzel Bites               

Week Two: Slow Roasted Pulled Pork 

Week Three: Mini Corn Dogs                 

Week Four: Buffalo Chicken Bites        

This entry was posted in Main Dish, Soup and tagged , , , . Bookmark the permalink.

27 Responses to Texas Chili

  1. This looks great! I am going to have to give it a try. Fall is definitely in the air! I am making jambalaya tonight.

  2. The Teenage Taste says:

    Oh yeah, chili is a football staple in my house! 🙂

  3. Sweet! I was wondering what you were putting that cornbread in. Looks great.

  4. Peggy says:

    Chili definitely makes it’s way in our house during football season! I’m surprised it hasn’t shown up yet – I think you’ve given us an idea for Monday night football =)

  5. jennknee says:

    Big perfect bowl of comfort!

  6. Wonderful – I adore chili although often have to make it with pork here as I can´t get beef. But with all these wonderful flavours, it´s still good. Will be giving your version as try very soon!

  7. Chili and football…I’ll never say no to that. Looks great!

  8. I made you Pumpkin Cornbread recipe tonight! I have a favorite chili recipe I use, so I didn’t try this one, but I was dying to try that cornbread. DELICIOUS!!! So totally wonderful. Delicious with honey butter. I’m going to have some for breakfast too. LOVED it!!

    I saw your comment about the Lemon Crinkles on my blog. Thanks for visiting!

  9. ChgoJohn says:

    What a great bowl of chili!!!

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  11. I love this concept and the fact that it coincides so well with the Autumnal Season. Thank you so much for the inspiration, and I love your presentation of the dish in the post.

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  13. AmyS says:

    Made this today and it was amazing! I remember seeing this in Cooks Illustrated, but just never got around to making it. I usually never stray from your directions, however I used 3 lbs instead of 5 lbs of chuck-eye roast just because I was being cheap and found it sufficient. Thanks so much for sharing this. I’ve already printed it for my recipe book.

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  25. Cooking mom says:

    Just made this and it is cooking now….used smoked brisket for the meat. Can’t wait to try it.

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