Slow Cooker Texas Chili

Submitted by Chef #803079

"This is an amazing chili recipe that I found in the Foodnetwork Magazine. It's a true Texas chili and has no beans. It was so good and my husband just loved it!"

 

• Ready In: 7hrs 30mins
• Ingredients: 13
• Yields: 6 bowls
• Serves: 6

ingredients

• 2 1⁄2 lbs beef chuck, cut into 2 inch cubes
• 2 tablespoons packed light brown sugar
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 5 garlic cloves, smashed
• 2 (4 1/2 ounce) cans chopped green chilies, drained
• 1 tablespoon ground cumin
• 3⁄4 cup chili powder
• 1 (14 ounce) can diced tomatoes with green chilies
• 1 -2 tablespoon green hot sauce (optional)
• sliced green onion
• fresh cilantro
• sour cream

directions

1. Toss the beef with 1 tablespoon each of brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes. Transfer to a 5 to 6 quart slow cooker.
2. Reduce heat to medium, add the onions to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chilies, cumin, and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low for 7 hours.
3. Add the remaining 1 tablespoon of brown sugar and the hot sauce (optional) to the chili. Serve with green onions, cilantro, and sour cream for topping.