Slow-Cooker Texas Chili
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Average Rating:
Total Reviews: 39
Showing 31-39 of 39
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By scarpe322
Citrus Heights, CA
on December 08, 2010
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The recipe has too much chili powder, so it was a touch overpowering. Also, it needs kidney beans! Had never had a chili before w/out beans and I missed them a lot. I really liked using chunks of chuck roast rather than ground beef..I'll stick to that from now on probably. I added 1/2 cup of kidney beans to my leftover bowl and microwaved it and it was much better. Favorite toppings: chopped green onions, fat free sour cream, reduced fat grated cheese(1 oz and a handful of yellow corn Doritos. Yum!
By cneigel78_12672517
Sultan, 87
on November 05, 2010
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This was disgusting and terrible. Too much chili powder. Yuck.
By sommers404
Pine Hill, NJ
on November 03, 2010
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I’ve made this plenty of times – I’m not a fan of ground beef or of beans in my chili, so this was perfect! ¾ cup of chili powder is the right amount – it’s not spicy, it just gives the chili a great intense flavor. I usually sub out paprika for about half of the chili powder (I like the taste of paprika better and add cayenne and put in a couple diced bell peppers. Add tomato paste into the crock pot and your sauce will thicken up just fine. And instead of water, I use beer! Delicious – my favorite chili recipe by far.
By bnoiseux_3432830
Bristol, CT
on September 18, 2010
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I made this recipe for my husband (who isn't a big chili fan and my two young sons. I didn't want it too spicy for the kids, so while making it, I changed the recipe to only 1/2 cup chili powder. I omitted the canned tomatoes with green chilis in favor of a can of plain diced tomatoes. The entire family loved it. I'll definately make it again.
By ebethnjake_9144488
Wilmington, DE
on September 07, 2010
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I made this recipe for my family and I loved it. The 3/4 cup of chili powder is right. The sauce was a nice balance between chili and bbq. The leftovers were great in a casserole with mashed potatoes on top. I will definitely make this again!
By jazzbee
Oakhurst, CA
on August 30, 2010
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This is awesome chili! I should have trimmed some of the fat off the roast as it was a bit 'greasy', but otherwise delicious. After skimming off some of the fat, I served it over cooked spaghetti for my husband's favorite "chili'-size" meal. It was so tasty, it didn't even need cheese - in fact the cheese takes away from the dish. This is definitely a keeper!
By jaimekwok_13086248
Sacramento, 43
on August 20, 2010
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My husband hates beans, so this is an ideal chili for him. The 3/4 cup chili powder is scary, but correct and it doesn't really add any heat. Had to thicken the sauce with a little water and cornstarch. We liked it as Chili-mac, over elbow noodles with cheese, sour cream, cilantro and scallions!
By reuters1970_130...
Carrollton, 83
on August 18, 2010
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Made this yesterday -- the 3/4 cup of chili powder is indeed correct -- and doesn't really give it much kick -- it gives a depth of flavor. I left out the green hot sauce at the end, but we did use toppings (cheese, scallions, avocado, sour cream -- and served with steamed rice and flour tortillas. Very hearty and a tasty twist to the weekday fare.
By Chef #1163813
Las Vegas, NV
on August 12, 2010
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I have the slow cooker on with all of the ingredients for this chili, but with just 1/4 cup of chili powder and even that seemed pretty hot!! Is the measurement a mistake, or are my taste buds just off?? Help!!!!!
Already hot enough in Vegas....