Crock-pot Chili Texas Style

Nothing could be better on a blustery day than Crock-pot Chili. I like to start it very early in the morning and then eat several bowls all afternoon.

"Don’t you dare use ground beef for this chili recipe!"

Crock-pot Chili Recipe

2-3 lbs. Beef round or beef sirloin steak, cut 1/2-inch thick
1 Tbsp. vegetable oil
1 large onion
3 cloves garlic
1 tsp. Salt
2-3 fresh jalapenos, seeded and chopped
1/4 cup dark chili powder
2 tsp. ground cumin
1 cup dark beer
1/2 cup water
1/4 cup masa*

Cut the beef steak into 1/2-inch cubes. In a heavy skillet, brown the beef steak with the onion. Drain off the excess fat, add the garlic and stir over medium heat for another minute.

Transfer the beef steak mixture to the crock-pot.

Add the salt, pepper, chili powder, cumin, beer and water. Cover and cook on low for 8-10 hours.

Stir the masa with enough water to make a smooth paste. Stir the paste into the chili. Turn the crock-pot to high and cook uncovered for an additional hour.

This Crock-pot Chili Recipe should serve 8 to 10.

*About Masa

Masa in Spanish means "dough" and is the dough for corn tortillas.

Masa flour is made from field corn, called maiz blanco, which is dried, treated with a limewater solution, and then finely ground.

You should be able to find masa flour in the ethnic section of your supermarket. If not leave it out because there are no substitutes.

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