Recipe courtesy of Food Network Kitchen
Slow-Cooker Texas Chili
Total:
7 hr 30 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Total:
7 hr 30 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Nutrition Info

Ingredients

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.

Photograph by Antonis Achilleos

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