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.
Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.
Photograph by Ryan Dausch
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