Texas chili is typically VERY spicy and contains no beans or tomatoes. We’ve
toned down the spiciness a bit in order to appeal to most people, but feel free
to add more red pepper flakes if you really want to sweat!
Yield: 6 servings
3 pounds chuck beef stew meat, fat trimmed
1 tablespoon minced garlic
1/4 cup chili powder
1 teaspoon red pepper flakes (add more if you want it spicier)
2 tablespoons quick-cooking tapioca
1 tablespoon oregano
1 teaspoon cumin
2 cubes beef bouillon
1 teaspoon black pepper
1 14.5-ounce can beef broth
1/2 medium onion, finely chopped
Add all ingredients to the slow
cooker crock and mix well. Cover and cook on low for 8 hours.
Stir chili well before serving, and offer with sour cream and a wedge of lime
for a traditional Texas garnish.