Slow-Cooker Texas Chili
Serves: 2
Marley Adams
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Light Brown Sugar (packed)2 tbsps
Vegetable Oil1 small
Onion (finely chopped)5 cloves
Garlic (smashed)1 tbsp
Ground Cumin3 cup
Chili PowderDirections:
1
Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl
2
Heat the vegetable oil in a large skillet over medium-high heat
3
Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan)
4
Transfer to a 5-to-6-quart slow cooker
5
Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes
6
Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes
7
Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes
8
Transfer to the slow cooker, cover and cook on low, 7 hours
9
Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili
10
Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired
11
(Reserve 3 to 4 cups for Chili-Corn Casserole)
12
Use the leftover chili to make Chili-Corn Casserole
13
Photograph by Antonis Achilleos