Name: Slow-Cooker Texas Chili
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT7H30M0.000S
Yield: 8 servings
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.).
Use the leftover chili to make Chili-Corn Casserole.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Slow-Cooker Texas Chili

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