Slow Cooker Texas Chili

About This Recipe

A spin on classic Texas chili combining ground beef and sausage with Texas-style smoked chuck roast or brisket, fire roasted tomatoes with garlic, and a guajillo and ancho chile powder.

Ingredients

• 1 lb Ground Beef (96/4)
• 1 lb Reduced Fat Breakfast Sausage
• 1 lb Smoked Chuck Roast (Brisket, etc., cut into bite size pieces*)
• 1 Tbsp 16g Olive Oil
• 1 White Onion (diced)
• 6 cloves Garlic (minced)
• 4 oz can Chipotle Peppers in Adobo
• 2 14- oz cans Fire Roasted Diced Tomatoes
• 28 oz can Crushed Tomatoes
• 12 oz can Beer (I used a non- alcoholic cerveza)
• 6 Tbsp Chili Powder**
• 1 large Jalapeño

Instructions

1. Brown the ground beef and breakfast sausage in a large skillet (or in a slow cooker with a sauté function) over medium-high heat with 1/2 Tbsp (8g) of olive oil. Once fully cooked, transfer to a bowl and set aside.
2. Heat the remaining 1/2 Tbsp (8g) olive oil in the skillet and add the onion. Cook until soft, about 5 minutes, before adding the garlic. Cook until fragrant, about 60 seconds, before adding the chipotle peppers.
3. Transfer the cooked ground beef, sausage, smoked chuck roast, and onions mixture to a slow cooker along with the remaining ingredients. Stir everything together, place the jalapeño in the center, and cook for 6-8 hours on low or 3-4 hours on high.