Word on the street is that the minute we left Colorado, Fall happened and decided not to follow us to Little Rock.
I don’t know why it didn’t follow us, but I have a feeling that’s just something I’ll have to get used to. Or maybe 80-degree temperatures actually IS Fall around here?
At least the leaves are changing. And it actually rains here. I’ll take it 😉
Anyway, yesterday it was supposed to be cooler and rainy, so I made chili. Not just any chili though: TEXAS chili. Thick, rich, and bold.
In a crock pot.
Slow-simmered all day long.
Full of hearty beef and pinto beans.
Topped with cheese, sour cream and served with chips or cornbread.
Cozy, warm, spicy, comforting.
The perfect meal for Fall, whether it’s cold or not.
AUTHENTIC TEXAS CROCKPOT CHILI
- 2 lbs stew meat
- 1 15-oz can diced tomatoes
- 1 6-oz can tomato paste
- 1 15-oz can pinto beans, rinsed and drained
- 1-1/2 Tbsp chili powder
- 1 Tbsp paprika
- 1/2 Tbsp cumin
- 1/2 Tbsp oregano
- 1 tsp coffee powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp salt
- splash of water or stock
Combine all ingredients in a crock pot and stir well to combine. Cook on low for 7-8 hours, or high for 4-5 (although I highly recommend the low version). Serve with your favorite chili toppings!
Word on the street (again – should I listen to the word on the street?) is that this weekend is supposed to be cold and rainy. I’ll take it!