- Published: Friday, 26 September 2008 17:47
- Written by Pati Jacobs
2 to 3 pounds Bastrop Cattle Company Chili
2 Texas Sweet Onions, chopped
4 cloves of garlic, minced
3 tablespoons chili powder
1 tablespoons oregano
1 tablespoon ground cumin
Ground black pepper to taste
½ teaspoon cayenne pepper
1 can (6 oz.) tomato paste
2 small cut up jalapeno peppers (remove seeds!) – OPTIONAL!
Brown the chunks of meat in 2 to 3 tablespoons of olive oil in fry pan. This will take approximately 10 minutes. Set meat to the side.
In another fry pan (see why you need more than one iron fry pan), sauté onions (about 15 minutes). Add garlic, chili powder, oregano, cumin, black pepper and cayenne pepper. Simmer for 1 to 2 minutes. Stir in the tomato paste. Add a touch of water if the tomato paste is giving you trouble stirring in. Break out the slow cooker. Mix the veggies and spices with the meat in the slow cooker.
Now, a decision must be made. Jalapenos or not! How tough is your guy? How tough is your stomach? If you're prepared for the bite, add the jalapeno at this point.
Cover all and let it slow cook for 4 hours on high or 6 hours on low.
Traditionalists eat this with warm tortillas, fresh onion rings (no don't drop them in batter!) and fresh tomatoes (you can get these at your local farmer's market - don't waste good chili on fake tomatoes from the grocery store!), and really cold beer.