Comments on: Slow Cooker Texas Beef Chili

By: Colleen Wesch

Colleen Wesch — Thu, 18 Jan 2024 12:20:05 +0000

I loved your entire comments, both about the recipe AND about personally negative comments. None of us are required to pay for these super recipes or to visit the website at all, so perhaps we can all pay well earned respect to those who work hard creating and testing recipes, and those who work diligently to make the website so clear and informative.

By: Donalee Miller

Donalee Miller — Sat, 06 Jan 2024 23:49:37 +0000

In reply to KarenT.

Made it his for dinner tonight. It was very good. I love chili but hate beans in my chili so this was perfect. Husband love it too. I didn’t need to add thickener as I cooked on high for an hour and a half to two hours half way through cooking time and it was thick enough. This one s a keeper.

By: KarenT

KarenT — Tue, 17 Oct 2023 14:32:23 +0000

Have made this recipe multiple times for family and have tripled and quadrupled it for large gatherings at home. Everyone has loved it. It does, based on the original recipe, make more of a soup than a chili. I note that the current version of your recipe contains cornstarch to thicken. However, for those who are still using the original recipe I have a suggestion: strain the chili and collect the broth; add canned corn, drained black beans and rotisserie chicken, shredded, to the chili broth. Voila! You have a really good tortilla soup. Two meals from one recipe.

By: Wes

Wes — Thu, 27 Jul 2023 13:05:57 +0000

Got it cooking as we speak. One of the knit picky things I just have to poke at is in the traditional sense of Texas chili of course you won’t find beans, but you also won’t find any kind of tomato paste, diced tomatoes any of that. The sauce would be made up of dried up peppers. Traditionally speaking of course not everything has to stay traditional. I personally enjoy both but at least from the smells I was getting from putting it together this recipe is gonna be a home run.

By: Ellie Kania

Ellie Kania — Sun, 12 Feb 2023 20:06:34 +0000

Hi Rachel,
Thank you for this wonderful Texas chili recipe! I am cooking it in my crockpot for Super Bowl dinner and the whole house smells amazing. I have made many types of chili over the past 40 years and this will be a favorite.
I was reading some of the comments about your appearance and shame on the person who said them. You are a beautiful young woman dealing with a disabling condition and I admire your strength and fortitude. My own daughter has been dealing with Type 1 diabetes for the past 23 years and has dealt with all sorts of ignorant comments and judgements. She is now almost 30 years old and is beautiful inside and out. She is my hero!
Anyway, ignore the petty comments about your grey hair because they are ridiculous.
Keep on cooking your wonderful recipes and thank you for sharing them.

By: Christi

Christi — Fri, 28 Jan 2022 20:42:08 +0000

Super delicious and I love how it’s filled with veggies!

The chuck roast beef that I used ended up a little tough to chew, even after cooking for about 10 hours. I loved the texture of everything else, but is there a way to get the meat to be softer?

I’ve made chuck roast in the crockpot before and it was soft, so I know it’s possible 🙂

By: Annette Lennon

Annette Lennon — Tue, 14 Dec 2021 19:17:18 +0000

Stunning recipe! I have always been good with stews and casseroles on the stove top but this is something else. Thank you and we raise our spoons and glasses to you

By: Sam

Sam — Mon, 22 Jan 2018 02:19:36 +0000

In reply to Beth. You are a horribly sad woman.

By: Jim

Jim — Sat, 25 Nov 2017 06:32:39 +0000

In reply to Ray Shultz.

Ray, in Texas we use bread, flour, and/or crackers to thicken our chili. Not sure where you are from but all vegetables outside of beans are welcome in real Texas chili.

By: Jim

Jim — Sat, 25 Nov 2017 06:31:28 +0000

In reply to Beth.

This Beth person is what we refer to as a troll. Everybody knows that hell has a special place for trolls, and their negative jabs and insults only serve to ruin and enslave the soul for the dark lord they unwittingly serve.

By: Rachel Farnsworth

Rachel Farnsworth — Mon, 18 Sep 2017 02:51:13 +0000

In reply to sandy. You can always add in a cornstarch slurry during the last hour of cooking. Add 1 tablespoon cornstarch to about 1/4 cup water and stir that in.

By: sandy

sandy — Mon, 18 Sep 2017 00:32:24 +0000

How can i make it thicker? I find its to soupy for my liking of chili.