3 pounds chuck beef stew meat, fat trimmed
1 tablespoon minced garlic
1/4 cup chili powder
1 teaspoon red pepper flakes (add more if you want it spicier)
2 tablespoons quick-cooking tapioca
1 tablespoon oregano
1 teaspoon cumin
2 cubs beef bouillon
1 teaspoon black pepper
1 14.5 ounce can beef broth
½ medium onion, finely chopped
Optional garnishes: sour cream, lime wedges, shredded sharp cheese
Add all ingredients to slow cooker crock and mix well. Cover and cook on low for eight hours. Stir chili well before serving, and offer with sour cream and a wedge of lime for a traditional Texas garnish. Makes six servings.
Tip: To make authentic Texas chili, use chuck beef. If you can’t find it, ask the butcher to cut up a check shoulder roast for you.