Slow-Cooker Barbecue Chili with Corn Chips

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  • Level: Easy
  • Total: 8 hr
  • Active: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 3/4 pounds cubed beef stew meat

2 tablespoons ancho chile powder

2 tablespoons packed light brown sugar

1 tablespoon sweet paprika

2 teaspoons ground cumin

Kosher salt and freshly ground pepper

1/3 cup chili sauce (such as Heinz)

1 tablespoon plus 1 teaspoon red wine vinegar

1 tablespoon yellow mustard

2 teaspoons Worcestershire sauce

1 16-ounce can chili beans (do not drain)

Corn chips, shredded cheddar cheese, sour cream and/or sliced scallions, for topping


  1. Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
  2. Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.