We made our first pass at the Texas Chili recipe from the Low-Carb Slow Cooker recipe book, and the results were very good. The roast chuck, from Dittmer's of course, was absolutely perfect.
The only negatives were:
1. We cut the amount of meat used in half (from 3 pounds to 1.5), and kept the seasoning levels the same. The only seasoning/ingredient we should have reduced was the beef bullion, which brought a bit too much saltiness.
2. We like our chili with a bit more spice to it. We will add a bit more red pepper flakes the next time around.
So our version would look like this:
1.5 pounds chuck beef, cubed
1.0 tbsp minced garlic
0.25 cups chili powder
2.0 tsp red pepper flakes
1.0 tsp guar gum (thickener)
1.0 tbsp dried oregano
1.0 tsp cumin
1.0 tsp beef bullion
1.0 tsp ground black pepper
7.0 ounces beef broth
0.5 yellow onion, finely chopped
Cooking directions: combine all in slow cooker. Cook on low for 8 hours.