Slow Cooker Texas Chili
Slow Cooker Texas Chili
Soups and Breads
Ingredients
- 2 1/2 lbs beef chuck, cut into 2" pieces
- 2 tablespoons packed brown sugar, divided
- 2 tablespoons flour
- 2 tablespoons Fustini's Chipotle olive oil, or as needed
- 1 small onion, chopped
- 3 garlic cloves, smashed
- 8 oz chopped green chilies
- 1 tablespoon ground cumin
- 1/2 cup chili powder
- 1/2 cup red wine
- 1 - 14 oz can diced fire-roasted tomatoes
- 2 tablespoons Farmstyle Sriracha
- sliced scallions, fresh cilantro, sour cream for garnish
Directions
- Toss the beef with 1 tablespoon of brown sugar, flour and salt in a large bowl.
- Heat the olive 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 for 3 minutes. Add 1 cup of water, 1/2 cup of red wine and the tomatoes and simmer, scraping up the browned bits from the bottom, for about 3 minutes. Transfer to the slow cooker, cover and cook on low, for 6 hours.
- Add the remaining 1 tablespoon of brown sugar and the sriracha to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips or cornbread, if desired.
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