Slow Cooker Texas Chili

Prepare a large slow cooker by spraying the crock with nonstick spray. In a large skillet, work in batches and brown beef on 1 or 2 sides, making sure not to cook all the way through. Each batch should sear in the skillet for about 2 minutes total. Once beef is finished, place in the slow cooker.

Sauté the onion in vegetable oil until just soft, about 3 minutes. Add in the garlic, chiles and Rotel, scraping any browned bits off the skilled with a wooden spoon. Stir in the rest of the ingredients except the corn meal; combine well. Pour over beef in the slow cooker and stir.

Cook on low for 6 hours. At the 6-hour mark, lift the lid and stir well. If you used dried chipotle chiles, take them out of the slow cooker at this time and remove the stem and seeds, returning the flesh to the cooker.

Turn the slow cooker to warm and stir in the corn meal. This will help thicken the chili. Prepare your side dishes, toppings or anything you’d like to serve with the chili at this point. Once any rice, cornbread, etc. is finished, the chili should be thickened. If it’s still too thin for your taste, stir in an additional tablespoon of cornmeal and let sit for 10 more minutes.

Serving ideas: Cornbread, rice, Fritos.
Topping ideas: Scallions, diced onions, or cheese

Recipe adapted from Food Network.