By Maria Weingarten
Known for her culinary skills, particularly her award-winning chili.
Chili, Slow-Cooker Texas Style
11/2006, Cooks’ Illustrated Adapted
Chuck-eye roasts are notoriously fatty, so don’t be surprised if you trim off 1 to 1 1/2 pounds of fat. Avoid precut beef labeled “beef for stew”it could be beef round or boneless shoulder roast, which will turn out dry and tough. For a milder chili, use the lower amount of chipotle; for a spicy chili, use the upper amount of chipotle. I use the upper amount. Serve with chopped fresh cilantro, minced onion, diced avocado, shredded cheddar or jack cheese, and sour cream.
Serves 6 to 8
| 2 | tablespoons vegetable oil |
| 3 | medium onions , minced |
| 8 | medium cloves garlic , minced or pressed through a garlic press (about 8 teaspoons) |
| 1/4 | cup chili powder |
| 1/4 | cup tomato paste |
| 2 | tablespoons ground cumin |
| Salt | |
| 1 can (28 ounces) tomato puree | |
| 5 | pound chuck-eye roast , trimmed, and cut into 1-inch chunks |
| 2 | pounds lean ground beef |
| 2 | (15.5 ounces each) cans pinto beans or kidney beans, drained and rinsed |
| 2 | cups low-sodium chicken broth |
| 1/4 | cup Minute Tapioca |
| 2-4 | tablespoons minced chipotle chile in adobo ( I puree the entire can in a blender or with a hand mixer.) |
| 3 | tablespoons soy sauce |
| 2 | tablespoons dark brown sugar , plus more to taste |
| 1 | tablespoon minced fresh oregano leaves, or 1 teaspoon dried |
Taco seasoning Mix, Garlic Powder, Ancho Chili Powder
Ground black pepper
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering but not smoking. Add the onions, garlic, chili powder, tomato paste, cumin, and 1/4 teaspoon salt, and cook until the onions are softened and lightly browned, 10 to 15 minutes. Stir in the tomato puree, scraping up any browned bits.
2. Transfer the onion and tomato mixture to the slow cooker insert, and stir in the beef, beans, broth, tapioca, chipotles, soy sauce, 2 tablespoons of the sugar, and oregano until evenly combined. Cover and set to cook on low until the meat is tender, 9 to 11 hours. (Alternatively, cover and set to cook on high for 5 to 7 hours.) (I cook on low for 10 hours.)
3. In the same skillet, brown the ground beef and season with taco seasoning mix, ancho chili powder, garlic powder and salt. Drain excess fat from browned meat and add to the crockpot with the other ingredients from Step 2 that are just beginning to warm to a simmer. Continue cooking for the remaining time.
Gently tilt the slow cooker insert and degrease as much fat as possible off the surface of the chili using a large, flat spoon, or dot the top with a paper towel. Season with salt, pepper, and brown sugar to taste, and serve.
Prep-Ahead Tips:
You can store all the ingredients together with exception of the meat, which must be refrigerated separately.
Cook the onion and tomato mixture as described in step 1, then transfer it to an airtight container and refrigerate.
Rinse the beans and refrigerate.
Trim and cut the meat and refrigerate.
