As the temperature outside starts winding down, it reminds us how perfect this time of year is for gathering friends and family round a warm, comforting meal at home. During the fall, chili likes to make an appearance at all of our favorite events, from tailgating and Monday night football to bocce championships and spooky Halloween parties. 

Today, we’re sharing one of our favorite slow-cooker Texas chili recipes, from our friend Helen Jane. It’s a fantastic, one-pot meal that makes a delicious addition to any of the events listed above, or simply a low-key night at home. Thanks to the help of the ever-versatile slow cooker, prep and cooking can happen well before meal time, which frees up your attention to more important matters, like pouring yourself a glass of wine! 

And speaking of wine, take this chili to the next level with a glass of Girl & Dragon Malbec, from Mendoza, Argentina, to pair with it. 

Her sister, Girl & Dragon Pinot Grigio, from Veneto, Italy, would make a beautiful pairing with a white chicken chili, like this recipe from Food & Wine. 

Another one of our favorite pairings with red meat-based chili and stew is Purple Cowboy Trail Boss Cabernet, from Paso Robles, CA. 

When thinking about toppings and sides, we’re big fans of corn bread, sour cream, chopped onion (green and/or white), cilantro, chopped tomato and lots of shredded cheese.

Cheers to a fabulous fall! 

Slow Cooker Texas-style Chili

Serves 4-6

Ingredients

1/4 cup chili powder
1 tablespoon ground chipotle chili pepper
2 tablespoons ground cumin
2 tablespoons dried oregano
1/2 teaspoon cinnamon
1/4 cup cornmeal
1 (4 pound) beef chuck roast trimmed of excess fat and cut into 1-1/2 inch cubes (see note below)
2 teaspoons salt
1 large yellow onion, chopped
5 garlic cloves, chopped
1 jalapeño, cored, seeded and finely diced (add more if you like it spicier)
4 cups low sodium beef broth
2 cups water
1-1/2 cups beer
1 can canned crushed tomatoes

Garnishes

Fresh chopped cilantro
Grated Cheddar or Monterey Jack cheese
Lime wedges

Instructions

1. Mix the chili powders, cumin, oregano, cinnamon and cornmeal in a small bowl.
2. Stir in 1/2 cup water to form paste; set aside.
3. Season the beef with the salt; set aside.
4. Add vegetable oil to Dutch oven, heat to medium-high. Brown the beef over medium-high heat until browned on all sides. Remove and add to slow cooker.
5. Reduce the heat to medium and add the onions and cook, stirring frequently, until softened, about 5 minutes. Add the reserved chili paste and sauté. Add the garlic and jalapeños and cook 2 minutes more.
6. Add the beef broth to the Dutch oven and stir with a whisk until the spice mixture is completely dissolved. Scrape the bottom of the pot with the whisk to incorporate all the flavor. Stir in the other 1 ½ cups water, beer and crushed tomatoes.
7. Add the whole mess to the slow cooker. Put on low for 8 hours or high for 4-5 hours.
8. Serve with garnishes – we also like to serve with corn bread.