I love the Longhorn chili and order it almost every time we go there. Even over and above steak, which is saying something.
Here's my interpretation of the Longhorn chili recipe using the slow cooker (or crockpot as some like to call it). It tastes pretty darn close to the real deal. Try it and tell me what you think.
If you haven't had Longhorn Steakhouse chili, it's an all meat chili with about 9g carbs (per their nutrition information) featuring large chunks of red pepper and sweet onion with a bright tomato flavor. Very yummy.
Note this is a two pan recipe. Sorry! I wish you could just dump everything in the slow cooker and go, but that's not how you get the best flavor. You're going to do some sauteing and then dump everything in the slow cooker with this recipe. The pan won't be too messy. Promise.
Ingredients for 4-6 servings
- 1 1/2 lbs ground beef
- 1 onion, diced
- 2 jalapenos, diced
- 2 tbsps. chili powder
- 1tbsp. cumin powder
- 1 red pepper, cut into large chunks
- 1 sweet onion quartered
- 1 can diced tomatoes
- 1 jar medium salsa (any brand)
- 2 tbsps. olive oil
- Shredded cheddar cheese for garnish
1. Saute onion and jalapenos in olive oil in a pan over medium heat.
2.Add chili and cumin once the onion and jalapenos have started to brown. Stir.
3. Add ground beef, being careful not to mince it into small chunks. You want some small meatball sized pieces of beef, not finely ground beef, chunks make for a nicer chili. Brown for 2 to 3 minutes, stirring gently.
4.Transfer beef, onion, jalapenos and spices to a slow cooker. Gently stir in tomatoes, salsa, red pepper and onion.
Tip: Put some water in your pan for easier cleaning.
5.Cook on low for 6 to 8 hours.