Lone Star State Chili

Word has it that Texans prefer their chili without beans, but you can add a can or two of rinsed and drained kidney beans if you prefer it that way. Doing so will increase the number of servings to 10 or 12. Serve this dish with baked corn tortilla chips and a tossed salad with a sour cream dressing.

Serves 8

Ingredients:

• ¼ pound bacon, diced
• 1 stalk celery, finely chopped
• 1 large carrot, peeled and finely chopped
• 1 (3-pound) chuck roast, cut into small cubes
• 2 large yellow onions, peeled and diced
• 6 cloves garlic, peeled and minced
• 6 jalapeño peppers, seeded and diced
• Salt and freshly ground pepper, to taste
• 4 tablespoons chili powder
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon brown sugar
• 1 (28-ounce) can diced tomatoes
• 1 cup beef broth

Add all of the ingredients to the slow cooker in the order given, and stir to combine. The liquid in your slow cooker should completely cover the meat and vegetables. If additional liquid is needed add more crushed tomatoes, broth, or some water. Cover and cook on low for 8 hours. Taste for seasoning, and add more chili powder if desired.

Hot Pepper Precautions

Wear gloves or sandwich bags over your hands when you clean and dice hot peppers. It’s important to avoid having the peppers come into contact with any of your skin, or especially your eyes. As an added precaution, wash your hands (and under your fingernails) thoroughly with hot soapy water after you remove the gloves or sandwich bags.