Texas Chili


Agh, people. This dish is so ugly. I’m sorry. But it was impossibly satisfying and I haven’t given you any meat since November 14th. That’s ridiculous. So, ugly or not, this is what you get. Make it and you’ll forgive the photo.

Also, I served this on a bed of spinach. Texans are throwing a fit, but I can’t help it. Eat your greens.

Texas Chili
Adapted from Allrecipes

3 pounds boneless beef chuck roast – cut into 1 inch cubes
2 Tbs coconut or olive oil
3 cloves garlic, minced
3 Tbs chili powder
1 Tbs ground cumin
3 Tbs whole wheat flour
1 Tbs dried oregano
3 cups beef broth
1 tsp salt
1/4 – 1/2 tsp cayenne
1/2 tsp ground black pepper


Heat the oil in a large skillet over medium high heat. Saute the beef cubes in the oil for 2 minutes until browned. Reduce heat to medium and stir in the garlic. In a small bowl, combine the chili powder, cumin, cayenne, salt, pepper, oregano and flour. Sprinkle over the meat and stir until evenly coated. Transfer the meat to a slow cooker. Put the skillet back on the heat and pour in a cup of the broth to deglaze the pan. Pour the broth and all the deglazed delicious bits over the meat in the slow cooker. Cover and cook on low for 6 hours. This is definitely better the next day, so if you can plan ahead, cool the meat once it’s cooked through and falling apart. Refrigerate and reheat the next day to serve. On spinach if you’re rebellious. Excellent with guacamole, cilantro, and lime wedges. Again, sorry, Texas.



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