>> title: Chili con Carne, Slow Cooker
>> category: Stews & Braises
>> tags: beef, chiles, texas, one-pot, stew, slow cooker, crock pot
>> counters: The Slow Cooker
>> dish: chili-con-carne
>> kit: Slow Cooker
>> aka: chili, bowl of red, Texas red, chili no beans, slow cooker chili, crockpot chili, crock pot chili con carne
>> servings: 6
>> time: 8 hr 40 min
>> slack: forgiving — the chile is bloomed in the skillet before the machine goes on, because there is no fixing a scorched one later
>> washing-up: the slow cooker crock, the skillet
>> capacity: 3 — the skillet, brown
>> keeps: 4 days — better on the second; eight hours covered leaves it loose, and it firms up in the fridge

No beans in this one. Dried red kidney beans need a hard ten-minute boil first that a low setting never gives.

>> step: brown 12 min, in two batches
Brown @beef chuck{3%lb}(1.4 kg; cut in 1/2-in dice), @kosher salt{2%tsp} in @vegetable oil{2%Tbs} in a #skillet{} for ~brown{12%min}, in two batches with room around every piece.

>> step: soften, then bloom the chile off the heat
Soften @yellow onion{1%large}(chopped), @garlic{6%cloves}(minced) in the same skillet, then pull it off the heat and stir in @ancho chile powder{1/4%cup}(30 g; pure ground chile, not a chili-powder blend), @ground cumin{1%Tbs}, @dried oregano{1%tsp} with @&(~1)browned beef{} — thirty seconds in the residual heat is the whole bloom.

>> step: simmer on low, 8 hr
Slow cook @&(~1)pot{} with @beef stock{1%cup}(240 mL), @crushed tomatoes{14%oz}(400 g), @cider vinegar{1%Tbs} in a #slow cooker{} on low for ~slow cook{8%hr}, lid on.

>> step: thicken on high, lid off
Thicken @&(~1)chili{} on high with the lid off, stirring in @masa harina{2%Tbs}(20 g; slaked in a little cold water) for ~thicken{20%min}, until a spoon dragged through leaves a track.