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Slow Cooker Texas Chili
2.5 pounds beef chuck, cut into 2 inch cubes
2 tbsp packed light brown sugar
2 tbsp oil
1 small onion, finely chopped
5 cloves minced garlic
2 cans (4.5 oz) chopped green chiles
1 tbsp ground cumin
1 can garbanzo beans
1 jalapeno, diced
3/4 cup chili powder
1 14-oz can diced tomatoes with chiles
1-2 tbsp green hot sauce
1 1/2 cups water
sliced scallions and sour cream for topping
- Toss beef with brown sugar and salt in a large bowl. Heat oil in skillet over med-high heat. Cook beef until browned on all sides. Put into slow-cooker.
- Add onion to skillet, lower heat and cook until soft. Stir in garlic, chiles, cumin, chili powder and cook 3 minutes more. Add 1 1/2 cups water and the tomatoes and simmer, scraping up browned bits from bottom. Transfer to slow-cooker. Add jalapeno and beans. Cook on low, 7 hours, stirring occasionally.
- Add remaining 1 tbsp brown sugar and hot sauce before serving. Top with scallions and sour cream in a bowl.