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Nutrition Facts

Serving Size 1 (316g)

Recipe makes 6 servings

The following items or measurements are not included below:

15 ounces pinto beans

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%

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Slow Cooker Texas Chili

Recipe #63112 | ½ day | 15 min prep | add private note

By: Audrey M
May 27, 2003

This chili recipe containes beer which is a meat tenderizer. It also enhances the flavor of chili.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    In a large mixing bowl, combine beef, pork and flour; toss to coat meat evenly.
  2. 2
    Heat oil in a large skillet over medium-high heat until hot; brown meat.
  3. 3
    Place browned meat into slow cooker along with all other ingredients; mix well.
  4. 4
    Cook on low setting for 7 to 9 hours or until beef and pork are fork-tender.

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Featured Reviews for This Recipe

From: Chef #1204171

On Nov 4, 2009

I used this before with beans and it was pretty good. However since then I have tweaked it alittle. I left the beans out and added a jar of pace picante. I also added more of the hot stuff. What ever I may have around. Hot sauce,more,chili powder or cheyenne. Thanks you Audrey

0 people found this review helpful

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  • 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.

    0 people found this review helpful

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  • 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!

    0 people found this review helpful

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    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!

    3 people found this review helpful

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