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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (386g) Recipe makes 6 servings |
||
| Calories 374 | ||
| Calories from Fat 87 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.7g | 14% | |
| Saturated Fat 2.6g | 12% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 92mg | 30% | |
| Sodium 686mg | 28% | |
| Potassium 1023mg | 29% | |
| Total Carbohydrate 29.6g | 9% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 0.5g | ||
| Protein 38.2g | 76% | |
Ingredients
- 1 lb boneless beef chuck steak, cut into 1 inch pieces
- 1 lb pork tenderloin, cut into 1 inch pieces
- 1/4 cup all-purpose flour
- 1 tablespoon oil
- 2 (10 ounce) cans old el paso tomatoes and green chilies, undrained
- 1 (15 ounce) can pinto beans, undrained
- 1 (12 ounce) can beer
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 dash hot sauce (optional)
Directions
1
In a large mixing bowl, combine beef, pork and flour; toss to coat meat evenly.2
Heat oil in a large skillet over medium-high heat until hot; brown meat.3
Place browned meat into slow cooker along with all other ingredients; mix well.4
Cook on low setting for 7 to 9 hours or until beef and pork are fork-tender.
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- Course > Soups
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Featured Reviews for This Recipe
From: MillaKette
On Apr 20, 2009
Loved it. I used ground beef and ground pork though. Added fresh minced cilantro to bowl just before serving.
From: Chef #373821
On Nov 30, 2006
It did need quite a bit of tweaking. Namely, no Texas Chili has beans. Second, using a salsa isn't bad, but a true Texas Chili would use Pace Picante, made right here in Texas. Contrary to the name, Old El Paso derives from Minneapolis, way the he@# up north in Minnesota. Overall, this recipe is quite good. Most of the time I won't even consider a Texas Chili that lists beans in it's ingrediants. They are mostly posers. Good job on this one!
From: Bunkie
On Feb 24, 2004
I gave this recipe four stars instead of five because it was good (and of course I love the convenience of the crockpot!), but I think with some tweaking, it could be fabulous. I used ground beef and ground pork instead of chuck steak and tenderloin, because that's what I had on hand - I browned the meat before putting it in the crockpot. I should have drained the meat before that - the chili ended up with lots of grease, but that was the cook's fault, not the recipe's. I thought it needed a bit more seasoning - the Rotel tomatoes didn't make it as spicy as I'd expected, and it definitely needed more salt for my family's tastes. Next time I'd add more chili powder and maybe a little cayenne pepper, too, and more salt for sure. The beer gave it a real good taste, though (I'd never made chili with beer before), and it was wonderful having a big pot of chili ready at the end of a dreary, rainy day. Thanks for sharing, Audrey - I'll be using this one again!
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