Slow-Cooker Texas Chili
This is the kind of warm, hearty comfort food you'll want to come home to on a cold fall night. Start your slow cooker in the morning and the beef will be fall-apart tender by dinnertime.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 233
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 233
2 1/2 pounds beef beef chuck cut into 2-inch cubes
2 tablespoons light brown sugar packed light brown sugar
salt Kosher salt
2 tablespoons vegetable oil vegetable oil
1 onion small onion finely chopped
5 cloves garlic garlic smashed
2-4.5 ounces cans chopped green chiles drained
1 tablespoon cumin ground cumin
3/4 cup chili powder chili powder
1 can tomatoes 14-ounce diced tomatoes with chiles
1 tablespoon hot sauce to 2 green hot sauce
sour cream Sliced scallions fresh cilantro and/or sour cream for topping
tortilla chips Tortilla chips for serving (optional)
Directions:
Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.
Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
Use the leftover chili to make Chili-Corn Casserole.
Source: foodnetwork.com
Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).
Use the leftover chili to make Chili-Corn Casserole.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
