Friday, October 14, 2011

Slow Cooker Texas Chili

Sorry, I don't have a picture. It's been cloudy here and I forgot to take a pic before we ate! LOL

But this recipe is too good NOT to share!

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

  1. 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.
  2. 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.
  3. Add remaining 1 tbsp brown sugar and hot sauce before serving.  Top with scallions and sour cream in a bowl.

1 comment:

  1. yum, yum! Is this spicy? Am wondering if the kids would eat it, but I know S and I would!



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