Classic Texas Red Chili From The North

1. 1

   Trim excess fat from beef and cut into 1/2 inch cubes. Heat a cast iron or heavy bottom skillet over medium high heat. Pour a little oil in the pan to coat bottom. Sear cubed meat in batches, turning to brown evenly. Don't crowd the pan or you will end up boiling the meat in its juices. Remove meat to a slow cooker.

2. 2

   Turn the heat in the pan down to medium; add onions and a dash of salt to the pan, stirring to pick up all the beef bits. When softened, add garlic, jalapenos and habaneros and continue to cook for a few minutes more. Pour 1/4 cup beef stock over vegetables and stir to deglaze the pan. Transfer

3. 3

   vegetables to the slow cooker. Add remaining ingredients to the cooker and stir to combine.

4. 4

   Cover and cook the chili for approximately 4 hours on medium or 6 hours on low. As it cooks, the meat will break down. You may want to squash cubes of meat against the side of the cooker with a spoon to help it break down. Season at the very end with salt and pepper.

5. 5

   Accompany chili with shredded cheddar and cornbread. Serve immediately or transfer to a large, shallow casserole dish to cool quickly in the fridge.

6. 6

   Refrigerate for up to 3 days or freeze for up to 3 months. You may need to add some broth and salt when re-heating.

* Per serving · 4 servings · Values may vary.

No additional tips available.