Slow-Cooker Texas-Style Chili
Heritage Ribeye Steak Cubes slow-cooked with a bold blend of spices, coffee, and bacon, resulting in a hearty chili topped with vibrant red onion, sour cream, jalapeño, and cilantro for an authentic Texan experience.
Ingredients
- 3 12oz. packages of Heritage Ribeye Steak Cubes
- Kosher salt and freshly ground black pepper, to taste
- 3 1/2 cups low-sodium beef broth
- 1 cup tomato puree
- 1/2 cup brewed coffee
- 4 slices bacon, cooked and chopped
- 1 medium yellow onion, chopped
- 4 cloves garlic, crushed
- 2 small jalapeños, seeded and finely chopped, plus 1 jalapeño seeded and sliced, for garnish
- 2 tablespoons chipotle chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 red onion, chopped
- Sour cream, for serving
- Chopped fresh cilantro, for garnish
Prep time: 15 minutes
Cook time: 6 hours 8 minutes
Ready in: 6 hours 23 minutes
Serves: 8
Directions
- Pat the Heritage Ribeye Steak Cubes dry with paper towels. Season with salt and pepper, to taste. In a large skillet over medium-high heat, heat oil until it just begins to smoke. Working in batches, add steak, and brown for 1-2 minutes on each side. Repeat with remaining steak.
- Combine seared steak, broth, tomato puree, coffee, bacon, onion, garlic, chopped jalapeños, chili powder, oregano and cumin in a large slow-cooker. Cover and cook on high for 4 hours, or low for 6 hours, until steak is tender.
- Divide chili between serving bowls. Top with red onion, a dollop of sour cream, jalapeño and cilantro. Serve and enjoy.
