Slow-Cooker Texas Chili (Food Network Kitchens) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Ingredients:
2 1/2 pounds beef chuck, cut into 2-inch cubes |
2 tablespoons packed light brown sugar |
kosher salt |
2 tablespoons vegetable oil |
1 small onion, finely chopped |
5 cloves garlic, smashed |
2 4 .5-ounce cans chopped green chiles, drained |
1 tablespoon ground cumin |
3/4 cup chili powder |
1 14 -ounce can diced tomatoes with chiles |
1 to 2 tablespoons green hot sauce |
sliced scallions, fresh cilantro and/or sour cream, for topping |
tortilla chips, for serving (optional) |
Directions:
1. 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.
2. 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.
3. 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.).
4. Per serving: Calories 482; Fat 29 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1,227 mg; Carbohydrate 11 g; Fiber 0 g; Protein 36 g
5. Use the leftover chili to make Chili-Corn Casserole.
6. Photograph by Antonis Achilleos
|
|