Why This Recipe Works
Texans are famous for their style of chili featuring big chunks of beef slowly simmered in a chile-infused sauce. For our slow-cooker version we chose generous chunks of beef chuck, which remained moist while still turning impressively tender. To achieve the characteristic rich and smooth sauce, we used tomato puree and seasoned it with hefty amounts of onions and garlic mixed with equally generous amounts of aromatics and spices. Canned chipotle chile and a little soy sauce added even more complexity of flavor. While beans are traditionally served alongside this chili, we liked the creaminess they provided when cooked with the meat, so we included them in the mix.