Texican Chili

This slow cooker chili takes the Texas approach with cubed beef instead of ground, then loads it up with kidney beans, carrots, celery, and bell pepper for a chunky, hearty bowl that blurs the line between chili and stew.

Bacon goes in first, crisped and drained, and then the beef cubes get browned in that rendered fat. Brown in two batches so the beef actually sears instead of steaming in a crowded pan. That browning builds a deep, meaty flavor base that ten hours of slow cooking magnifies.

Everything goes into the slow cooker after that: tomatoes, tomato sauce, onion, garlic, vegetables, chili powder, cumin, and a bay leaf. Set it low and walk away. The round steak starts tough but breaks down over those long hours into tender, pull-apart chunks bathed in a thick, spiced tomato sauce.

Chef Tips

• Cubed round steak needs low, slow heat to become tender. Don’t rush it on high; the collagen needs time to break down.
• Brown the beef in small batches. Overcrowding drops the pan temperature and you get gray, boiled meat instead of a dark sear.
• Remove the bay leaf before serving. It’s done its job after 10 hours and biting into one is unpleasant.
• The chili thickens as it cools. If reheating leftovers, add a splash of water or broth to loosen it up.

Variations

• Add a can of chipotle peppers in adobo for a smoky, spicy kick.
• Swap kidney beans for pinto or black beans.
• Top with sour cream, shredded cheddar, and diced onion for a loaded bowl.