Crockpot Chili Texas Style

Steps

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1. 1
   Add chili powder, paprika, dried Mexican oregano, ground cumin, cayenne, salt, and black pepper to the slow cooker and mix to combine the spice blend.
   ▶ ≈0:06
2. 2
   Pour the beef broth into the slow cooker.
   ▶ ≈0:28
3. 3
   In a skillet, brown the ground beef over high heat, breaking it into small pieces, then transfer to the slow cooker.
   ▶ ≈0:34
4. 4
   In the skillet, sauté the chopped onion in a small amount of avocado oil until softened without burning.
   ▶ ≈0:59
5. 5
   Add the thinly sliced bell pepper to the skillet and sauté.
   ▶ ≈1:12
6. 6
   Add the tomato and garlic cloves to the skillet and cook until fragrant.
   ▶ ≈1:18
7. 7
   Stir in the tomato paste, Worcestershire sauce, and beef bouillon, mixing well with the vegetables.
   ▶ ≈1:32
8. 8
   Transfer the sautéed vegetables and sauce from the skillet to the slow cooker, cover, and cook on low for 3½ hours.
   ▶ ≈1:46
9. 9
   In a small bowl, whisk together the masa corn flour and water until smooth and well blended with no lumps.
   ▶ ≈2:00
10. 10
    Pour the masa mixture into the slow cooker and stir well to thicken the chili.
    ▶ ≈2:18
11. 11
    Stir in the pinto beans if desired, or serve without beans according to preference.
    ▶ ≈2:25