"Texas Red" Chili Con Carne
We set out to create a thick, slow-cooker chili with big, beefy Texas flavor.
Why This Recipe Works
We developed our "Texas Red" Chili Con Carne recipe specifically for the slow cooker, but it’s every bit as good as a traditional stovetop recipe. Most slow cooker recipes don’t bother browning the meat, but this extra step was well worth every minute. We also found it important to the overall flavor of the chili to brown the onions and chiles and toast the spices. Spices need hot, dry heat to activate their flavors. We purchased two chuck-eye roasts, cutting one into small cubes and the other into large chunks. The smaller cubes broke down to help thicken the chili, and the larger chunks provided chewiness for the chili. We added pureed toasted corn tortillas to thicken the chili—they’re easier to find than the authentic thickener, masa harina. Adding spicy, smoky chipotle chiles gave our "Texas Red" Chili Con Carne a deep, authentic Southwestern flavor.
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