Crockpot Texas Chili
Servings: 4 servings
Ingredients
- 2 1/2 pounds beef chuck roast cut to 2 inch cubes
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 1 onion diced
- 4 cloves garlic smashed
- 2 4.5 oz cans chopped green chilies drained
- 1 tablespoon cumin
- 1/4 cup chili powder
- 1 14 oz can fire roasted diced tomatoes
- 2 tablespoons hot sauce
- scallions for serving
- sour cream for serving
- cilantro for serving
- tortilla chips for serving
Instructions
- Toss the beef with the sugar and salt. Add the oil to a large skillet or your slow cooker if you can and brown the beef over high heat until the meat is brown on all sides, about 5 to 7 minutes. Do not move it around to much, just let it sit on the heat until it gets brown then turn and repeat. Once the meat is browned transfer it to the slow cooker*. Reduce the heat to medium and add the onion, cook 2-3 minutes to soften, Add the garlic, chilies, cumin, chili powder, and hot sauce. Cook this all for 3 more minutes.
- Add 1 1/2 cups of water and the tomatoes to the mix and bring to a simmer getting all the good brown bits off the bottom of the pan. Transfer this to the slow cooker as well and cook on low for 5 to 6 hours.
- Top with the scallions, sour cream, and cilantro and enjoy!
Notes
I have a slow cooker that lets you brown on the stove in the same pot that you insert into the slow cooker. This saves you having to dirty an extra pot from browning. If you have one do not remove the beef after it is brown just keep adding everything until it is ready to go.