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Prep Time: 30 Minutes Cook Time: 420 Minutes |
Ready In: 450 Minutes Servings: 6 |
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It's a true Texas chili and has no beans. It was so good and my husband just loved it! 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.
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