Meat Church Texas Chili

Football’s back and the mornings are finally cooling off, so it’s time for a big, meaty batch of true Texas red. No beans, just four pounds of ground meat, sausage and tender chunks of chuck simmered low and slow with Meat Church Texas Chili Seasoning. It makes a crowd-sized pot that only gets better the longer it cooks.

• 2 lbs. ground beef
• 1 lb. hot breakfast sausage
• 1 lb. chuck roast
• 3 medium red onions, diced
• 1 head minced garlic, minced
• 84 oz. crushed and diced tomatoes, with juice
• 1 7-oz. can chipotles in adobo, liquid reserved
• 1 can beer (or substitute beef broth)
• 5 Tbsp Meat Church Texas Chili Seasoning
• 1/3 cup olive oil
• Garnish: shredded cheese, sliced jalapeños, diced white onion

1. Sauté the base. Heat the olive oil in a large cast iron skillet over medium heat. Cook the onions, garlic and diced chipotles (with all the adobo liquid) about 10 minutes until the onions turn translucent. Transfer to a Dutch oven or slow cooker.
2. Brown the ground meat. In the same skillet, cook the ground beef and hot sausage through. Drain the fat and add the meat to the pot.
3. Brown the chuck. Cube the chuck roast and sear it in the skillet until browned on all sides, then add it to the pot. If you are starting with already-smoked chuck, just cube it and add it in.

4. Mix. Add the tomatoes with their juice, beer (or beef broth) and Meat Church Texas Chili Seasoning to the pot. Stir thoroughly to combine.
5. Cook low and slow, then serve. In a slow cooker, cook on low for 6 to 8 hours, stirring now and then. On a smoker, cook at 225°F uncovered for 4 to 5 hours, then cover and cook another 2 to 3 hours. Pull it off the heat and let it cool slightly. Top with shredded cheese, sliced jalapeños and diced white onion. Enjoy!

Don’t forget to snap a pic and share your hearty Meat Church Texas Chili on Facebook or Instagram with the hashtag #RockysRecipes!