Texas Chili

This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch of chili. This recipes contains 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast or stew meat.  I love this recipe with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best. 

If you want to try this recipe with venison, but don't hunt, our friends at Maui Nui Venison sell\ship amazing Axis deer meat. It's the one of the cleanest tasting game meats and nutrient dense!

This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.

Beans or No Beans?
It's no secret here at the Meat Church we are Team Meat. You won't find beans in our chili recipe, because traditional Texas Red Chili doesn't contain beans. However, we are equal opportunity here and can promise you that this seasoning will enhance the flavor of whatever beans you want to add to your chili. Just back off 1 lb of the ground meat if you plan to include some beans of your choice. 

Meat Church How To YouTube Video: https://youtu.be/G2wYM6d52sc

2020 video:  http://bit.ly/texaschilivideo

Click here to get your Meat Church Texas Chili Seasoning: https://www.meatchurch.com/products/texas-chili-seasoning

Other Meat Church chili recipes:
Over The Top Chili: https://www.meatchurch.com/blogs/recipes/over-the-top-chili
Brisket Chili: https://www.meatchurch.com/blogs/recipes/brisket-chili
Texas Red Chili: https://www.meatchurch.com/blogs/recipes/texas-red-chili
White Chicken Chili: https://www.meatchurch.com/blogs/recipes/white-chicken-chili

Ingredients

• 2 lbs of ground meat (venison is also great and is Matt's fav)
• 1 lb of HOT breakfast sausage
• 1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
• 3 medium red onions, diced
• 1 head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
• 84 ounces of tomatoes and sauce total. Use the below or interchange to your liking as long as you use at least 84 ounces)
• 2, 28oz can crushed tomatoes with juice
• 1, 28oz Italian style diced tomatoes with juice
• 1 7oz can Chipotles in Adobo Sauce, diced. Preserve the liquid.
• 2 beers. 1 for the chili and 1 to drink while you're making it. (sub beef broth)
• 5 T Meat Church Texas Chili Seasoning. This is a moderate heat level, but back it down to 3-4 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.

• Shredded cheese
• Sliced fresh jalapeños
• Diced white onions

Tools

• Dutch Oven or Large slow cooker 
• Large cast iron skillet (to sauté the veg)
• 1/3 C, olive oil

Prepare the chili
Add the olive oil to a very large skillet. I prefer cast iron. Sauté the onions, garlic and adobo peppers (including all the liquid from the can). This is a lot of onion, so you may have to cook in 2 batches if you don't have a really large skillet.

Cook for about 10 minutes until the onions are translucent. Remove from skillet and place the mixture in your slow cooker or dutch oven.

Cook the ground meat and breakfast sausage completely in the same skillet. Drain the fat and place all of the meat in the slow cooker or dutch oven.

If you are starting with a raw chuck roast, cut it into cubes and brown it in a cast iron skillet. Then place it in the dutch oven or slow cooker.

If you are starting with a smoked chuck then simply cut it into small pieces and dump it into the dutch oven or slow cooker.

Mix the chili:
By this time you already have the meat, onions, garlic and adobo peppers in your slow cooker or dutch oven. Now add the tomatoes with the juice, 1 beer and 5 T of Meat Church Texas Chili Seasoning.

Mix thoroughly. 

Cook the chili:
This chili can cook in 3 hours. However, it is better if you can cook it for 6 - 8 hours. The ingredients are already cooked at this point, but we will simmer this chili all day to break down the meat and meld the flavors together.

Cook the chili at 225 for for 4-5 hours uncovered stirring periodically. Cover and continue to cook for 2-3 more hours. 

Remove from the heat. Allow it to cool. Garnish and enjoy!