Texas Chil Recipe

Name: Texas Chil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Onions, Minced; 1/4 cups Chili Powder; 1/4 cups Tomato Paste; 3 Tablespoons Vegetable Oil; 8 whole Garlic Cloves, Minced; 2 Tablespoons Ground Cumin; 1 Tablespoon Minced Fresh Oregano Or 1 Tsp Dried; 3 cans (15-ounce) Cans Dark Red Kidney Beans, Drained And Rinsed; 1 can (28 Oz. Size) Tomato Puree; 2 cups Low Sodium Chicken Broth; 1/3 cups Minute Tapioca; 3 Tablespoons Soy Sauce; 2 Tablespoons Minced Canned Chipotle Chili In Adobo Sauce; 2 Tablespoons Brown Sugar, Plus Extra As Needed; 2 whole Bay Leaves; 5 pounds Boneless Beef Chuck Roast, Trimmed And Cut Into 1 1/2-inch Chunks; Salt And Pepper; 3 whole Scallions Sliced Thin

Servings: persons

3 whole Onions, Minced
1/4 cups Chili Powder
1/4 cups Tomato Paste
3 Tablespoons Vegetable Oil
8 whole Garlic Cloves, Minced
2 Tablespoons Ground Cumin
1 Tablespoon Minced Fresh Oregano Or 1 Tsp Dried
3 cans (15-ounce) Cans Dark Red Kidney Beans, Drained And Rinsed
1 can (28 Oz. Size) Tomato Puree
2 cups Low Sodium Chicken Broth
1/3 cups Minute Tapioca
3 Tablespoons Soy Sauce
2 Tablespoons Minced Canned Chipotle Chili In Adobo Sauce
2 Tablespoons Brown Sugar, Plus Extra As Needed
2 whole Bay Leaves
5 pounds Boneless Beef Chuck Roast, Trimmed And Cut Into 1 1/2-inch Chunks
Salt And Pepper
3 whole Scallions Sliced Thin

1
Microwave onions, chili powder, tomato paste, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.
2
Stir beans, tomato puree, broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker.
3
Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.
4
Let chili settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Season with salt, pepper, and sugar to taste. Sprinkle with scallions and serve.
5
Adapted slightly from Slow Cooker Revolution, America's Test Kitchen

2517

kcal

Calories

117

Fat

160

Carbs

228

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 whole Onions, Minced, 1/4 cups Chili Powder, 1/4 cups Tomato Paste, 3 Tablespoons Vegetable Oil, and more.

Yes, Texas Chil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Texas Chil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions