Slow Cooker Texas Chili Recipe #63112
This chili recipe containes beer which is a meat tenderizer. It also enhances the flavor of chili.
by Audrey M
½ day | 15 min prep
SERVES 6
- 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)
- In a large mixing bowl, combine beef, pork and flour; toss to coat meat evenly.
- Heat oil in a large skillet over medium-high heat until hot; brown meat.
- Place browned meat into slow cooker along with all other ingredients; mix well.
- Cook on low setting for 7 to 9 hours or until beef and pork are fork-tender.
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5 stars