Jazz up your weeknight rotation with simple dinners that will soon become staple recipes in your home. This Texas Chili recipe from Food Network.com is the kind of warm, hearty comfort food you’ll want to come home to on a cold fall night. Start your slow cooker in the morning and the beef will be fall-apart tender by dinnertime.
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SLOW-COOKER TEXAS CHILI
Prep Time: 15 minutes
Inactive Time: 7 hours
Cook Time: 15 minutes
2½ pounds beef chuck, cut into 2-inch cubes
2 Tbsp. packed light brown sugar
2 Tbsp. vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 4.5-ounce cans chopped green chilies, drained
1 Tbsp. ground cumin
¾ cup chili powder
1 14-ounce can diced tomatoes with chiles
1-2 Tbsp. green hot sauce
Sliced scallions, fresh cilantro sour cream and/or Cheddar cheese for topping
Tortilla chips for serving (optional)
1. Toss the beef with 1 Tbsp. each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat.
2. Cook the beef in batches until browned on all sides, 4-5 minutes (do not crowd the pan). Transfer to a 5-6 quart slow cooker.
3. Reduce the skillet heat to medium. Add the onion and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook for 3 minutes.
4. Add 1½ cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes.
5. Transfer to the slow cooker, cover and cook on low for 7 hours.
6. Add the remaining 1 Tbsp. brown sugar and the hot sauce to the chili.
7. Serve with scallions, cilantro, sour cream and/or cheese for topping with chips, if desired.