CROCKPOT TEXAS CHILI

Texas-style chili has big chunks of beef in place of beans. This particular recipe calls for both. From America's Test Kitchen Slow Cooker Revolution.

serves 8 to 12

3 medium onions, minced (about 3 cups)

1/4 cup chili powder

1/4 cup tomato paste
3 Tb. vegetable oil (or reasonable substitute)

8 garlic cloves, minced

2 Tb. ground cumin

1 Tb. minced fresh oregano or 1 tsp. dried
2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can tomato puree

2 cups low-sodium chicken broth

1/4 cup Minute tapioca

3 Tb. soy sauce

2 Tb. minced canned chipotle chile in adobo sauce (readily available in Hispanic foods section of grocery--use less if you are sensitive to spicy food)
2 Tb. brown sugar, plus extra as needed
2 bay leaves
1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
Salt and pepper
3 scallions (aka green onions), sliced thin

Microwave onions, chili powder, tomato paste, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir beans, tomato puree, broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Season with salt, pepper, and sugar to taste, sprinkle with scallions, and serve.