Texas Firehouse Chili
This no-bean chili is similar to dishes entered into firehouse chili cook-offs all over Texas. This hot, Southwestern-style chili is full of spice, and the best part of the dish is how the smokiness from the chipotle pepper melds with the fire-roasted diced tomatoes, creating a filling, mouthwatering meal. By cooking this Texas Firehouse Chili slowly in the slow cooker, the cubed beef is broken down into small, melt-in-your-mouth pieces of flavorful protein. Enjoy hot with chopped green onions and sliced avocados on top!
Serves 4
1 pound cubed lean beef
2 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons Mexican-style chili powder
1 tablespoon paprika
1⁄2 teaspoon oregano
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon white pepper
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon chipotle pepper
1 (14-ounce) can tomato purée
1 (14-ounce) can fire-roasted diced tomatoes
- Quickly brown the beef for 5–7 minutes in a nonstick skillet. Drain off any excess grease.
- Add the meat and all of the remaining ingredients to a 4-quart slow cooker. Cook on low for up to 10 hours.
