Slow-Cooker Texas Chili

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Won me best overall in a chili cookoff! That being said, I think I would reduce the amount of chili powder a bit for the next time.

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my family is from india on my dad's side, and i think i just need to add here, as i really think it should be thrown in for those not familiar with spicy cooking... 3/4 cup of chili powder is enough to blow up the entire eastern seaboard! try 3/4 tsp. :D

the only changes i made were to use the smaller portion of chili powder, which had to be a mistake, and i used regular diced tomatoes in a can instead of with chilies. i substituted three dried pasila chilis, aka new mexico chilis, i picked up at a mexican food store. i crushed them up and added them to simmer with the tomatoes and water before adding to crock pot. i also added a can of coloradas guisadas beans put out by goya, which are kidney beans in sauce. i added this to the crock pot with the tomatoes, onions, garlic, etc that had been simmering. came out great!

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Very flavorful and the meat was tender and delicious. I made a few adjustments based on what was available at the grocery store, but basically held to the recipe.

My problem is that the stew is far too liquid: tasty chunks of beef in a tasty broth. Some comments have described the chili as thick, while others have indicated that corn starch or masa might be necessary to thicken the chili.

How should I make my chili thick instead of soupy? Thanks for your thoughts.

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We loved it, ate it all week.

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I made the recipe exactly as written, and it was delicious! In my family, the worst thing for a dish is to be bland, and this was far from it. This chili is thick and flavorful. Based on reviews I'd read, I was prepared for it to be very spicy, but I was surprised because it wasn't actually spicy at all in terms of heat; I'd describe it as being richly flavored, not spicy. We topped it with shredded cheese, scallions, and sour cream. This was a hit! I will definitely be making it again.

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There is too much chili powder for this recipe-3/4/cup

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AWESOME! I did make some modifications according to previous posters because we are not 'over-the-top' spicy food lovers. I cut the chile powder back to 1/2 cup, did not use hot sauce and only used 1 can of green chiles and thought the spice factor was perfect. I added a cup of frozen yellow corn per a poster's advice and thought it was a great addition. Will definitely make again!

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A very robustly flavored and tasty dish. This is a definite go to recipe for chili when you don't want the same old ground beef version.
I accidentally added all the brown sugar when browning the meat, used eye of round for lower fat content and reduced the chili powder to 1/2 cup. Again, still a really tasty dish. It is so thick and hearty, I'm unsure if chips are the right side kick. I'm thinking cornbread may stand up to the dish a little better.

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Fantastic! Didn't have any brown surar, but it tasted just fine without it. The chili powder was a bit much, but after the toppings are added to each bowl its tastes just fine. This ones a keeper. Love the idea of the chuck instead of regular old ground beef.

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Great recipe! This is so full of flavor. It is a little spicy -- it just depends what you're used to. I didn't need to add anything to thicken it. As the meat broke down, the chili thickened. This could be great for sandwiches or nachos/tacos too. Just a note that I used the stove vs slow cooker for 5 hours.