Slow-Cooker Texas Chili

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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.

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Delicious!

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i fixed this at the fire hall and thought it was great.the only thing im going to change is the salt,it was a little much for my taste but still very good..

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Ok so I didn't exactly stick to the recipe, but I thought this was a good starting point for what turned out unexpectedly wonderful. First off, the amount of chili powder is not too much and will not make it too hot. Here's what I changed:

Omitted Sugar
Increased Onions to 2 cups, diced
Instead of 3/4 cups chili powder, used 1.5 oz Chili Power & 1.5 oz Pasillo Chili Powder (both mild in terms of heat
Added one 7 oz can Chipolte Peppers in Adobo sauce, chopped (used sauce, too
Added 1/4 cup Mole paste (this adds a lot of richness and thickens the sauce so you will not need to use masa as other reviewers did
Doubled diced tomato to 28 oz
Substituted water with Guinness Beer and increased to 2 cups

Other than that, I used all of the ingredients called for. Mole paste was added along with the chili powders before the tomatoes and beer.

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the chila is graet my fimley like

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Very good and different than ground beef chili. I was a little scared about adding all that chili powder, but it really wasn't spicy. Even though people can argue all they want about whether to add beans or not, to me chili just isn't chili unless there are beans. I added 2 cans. :

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Don't believe those who didn't follow the recipe; this one is excellent (don't forget to include the garnishes, they complete the flavor. Not all chili includes beans and some might even call this Chili Colorado, but however it may be classified, it is quite tasty. I thought it might be a little too spicy, but it was not; as I separated the meat with my fork and it mixed with the sour cream, scallions and cilantro it was perfect. Yum!

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Added Black Beans, Kidney Beans, and a jar of Verde Salsa. Still very good.

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Very tasty texas chili, which is always made without beans. I used the full 3/4 c. chili powder, along with a handful of dried pepper flakes and half tbsp of super hot cayanne, and a full tbsp of unsweetened cocoa powder. I used 3/4 c. of beer instead of water, so my chili was nice and thick. Easy to make and delicious!

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Excellent chili though I did add beans. Sorry but I like beans in my chili. It's actually still cooking as I'm writing this but I've sampled a couple of times. I may thicken it a bit with some Mesa cause it's looking a bit watery. But flavor is outstanding. This is a definite keeper.