Photo: Slow-Cooker Texas Chili Recipe
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
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.).
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
Use the leftover chili to make Chili-Corn Casserole.
Photograph by Antonis Achilleos
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By ewuethri
on February 27, 2013
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Won me best overall in a chili cookoff! That being said, I think I would reduce the amount of chili powder a bit for the next time.
By sudhama
Connecticut
on January 29, 2013
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my family is from india on my dad's side, and i think i just need to add here, as i really think it should be thrown in for those not familiar with spicy cooking... 3/4 cup of chili powder is enough to blow up the entire eastern seaboard! try 3/4 tsp. :D
the only changes i made were to use the smaller portion of chili powder, which had to be a mistake, and i used regular diced tomatoes in a can instead of with chilies. i substituted three dried pasila chilis, aka new mexico chilis, i picked up at a mexican food store. i crushed them up and added them to simmer with the tomatoes and water before adding to crock pot. i also added a can of coloradas guisadas beans put out by goya, which are kidney beans in sauce. i added this to the crock pot with the tomatoes, onions, garlic, etc that had been simmering. came out great!
By msmithnyc
on January 27, 2013
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Very flavorful and the meat was tender and delicious. I made a few adjustments based on what was available at the grocery store, but basically held to the recipe.
My problem is that the stew is far too liquid: tasty chunks of beef in a tasty broth. Some comments have described the chili as thick, while others have indicated that corn starch or masa might be necessary to thicken the chili.
How should I make my chili thick instead of soupy? Thanks for your thoughts.
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