In the age of the Instant Pot we have forgotten one of our most reliable and trustworthy kitchen friends: the slow cooker.
Many home cooks are currently enamored with the Instant Pot. The idea of dinner being instantly created in a Jetson-like contraption is unfortunately a myth. This electric pressure-cooking frenzy is noteworthy and has a place in the 21st century kitchen. However, in this hubbub and excitement for instant cooking we have forgotten slow cooking.
Slow cooking is a classic way to cook and the slow cooker itself is a much-needed kitchen item for many homes.
That’s why today I want to remind you of the slow cooker that’s sitting on your shelf. Chili is one of the best (if not the best) recipes to make in a slow cooker because ingredients can be browned into an umami state and then transferred easily into the slow cooker where it sits slowly and securely braising all day long. At the end of its long simmer it waits for you to lift the lid and serve.
Slow Cooker Texas Chili is the quintessential slow cooker recipe. It is a beef chili full of chile and tomato flavor. There are no fillers: beans, corn, bell pepper (I save that for a different chili). This is a true Texas chili that is full of meat, tomatoes, chili and Texas beer.
There’s no place better to get these Texas-inspired ingredients than from a beloved Texas based grocery store: Market Street . I love getting beef from Market Street the Ranchers Reserve line is always fresh and tender.
The Ranchers Reserve stew meat is already cut to size and prewrapped, so you can easily grab the ingredient and be on your way. Plus, just around the bend is the beer section where Shiner Bock, a local Texas lager beer, is waiting to be picked up for this Texas chili.
The beauty of cooking chili on the stove top is that it thickens while the sauce reduces. A way to create a thick chili in the slow cooker is by using corn tortillas to thicken the mixture. Again, another local ingredient waiting for you at Market Street .
Reacquaint yourself with the slow cooker this winter with Market Street and Texas Chili. You’ll remember how good this appliance has been to you.
Slow Cooker Texas Chili
- 3 pounds stew meat
- 2 teaspoons kosher salt
- 2 tablespoons canola oil
- 1 tablespoon tomato paste
- 1/2 medium onion, diced
- 1 cup lager beer
- 1 1/2 cups low-sodium beef stock
- 1 beef bouillon cube
- 1 14.5 ounce canned tomatoes
- 5 corn tortillas, cut into pieces
- 1 serrano, or jalapeno pepper, seeded chopped
- 1/4 teaspoon ground cloves
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 30 minutes before cooking, evenly distribute 1 teaspoon of salt over the stew meat.
- When ready to cook, add 1 tablespoon of canola oil to a large skillet. Heat over high heat. Once the oil is shimmering add half of the stew meat. Brown the meat in the canola oil, about 2 minutes per side. Remove the meat and place into a warm slow cooker. Repeat this step for the second batch of the stew meat.
- Lower the temperature to medium and add tomato paste and onions. Sautee until browned, about 1 minute. Add the beef stock, beer, tomatoes, bouillon cube and tortilla pieces. Scrape up any brown bits stuck to the bottom of the pan. Let simmer for about 3-5 minutes. Remove from the heat and cool for 5 minutes.
- Add the mixture to a blender or food processor and puree until it is a thick and smooth consistency.
- Pour the tomato mixture into the slow cooker covering the meat. Add the cumin, garlic, chili powder, 1 teaspoon salt and oregano to the mixture. Stir well. Cover and cook 6-7 hours on high or 9-10 hours on low.
- Serve warm with cilantro and sour cream.
Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.