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Texas-Style Slow Cooker Chili

As everyone knows, chili was invented in Texas, probably as a way of consuming older, tougher, possibly rotten cuts of meat. By slowly cooking over a long period of time, the meat grows tender and absorbs the complex flavor of the spices.

Note that the red coloring of chili comes from, well, chilis. True Texas chili does not have tomatoes, nor does it have beans. (There is a remotely-related dish called “chili with beans,” but it has no place in proper cuisine.)



Serve with toppings: fresh chopped onions, shredded cheese, jalapenos, crackers. If you’re from deep east Texas, serve over rice.

Glen Campbell
January 14, 2015