SLOW-COOKER TEXAS CHILI*
- 2 1/2 pounds beff tips
- 2 tablspoons light brown sugar
- 1 cup cooked rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 5 cloves garlic, smashed
• 2 4.5-ounce cans chopped green chiles, drained
• 1 tablespoon ground cumin
• 3/4 cup chili powder
• 1 14-ounce can diced tomatoes
• 1 to 2 tbsp hot sauce
• Tortilla chips, for serving (optional)
Toss the beef with 1 tablespoon each 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 (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 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, 7 hours. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve over rice with scallions, cilantro and/or sour cream with chips, if desired.
Not only did this dish turn out dilicious (my husband said I need to just throw it together it again, as if it's as easy as that!), but it gave me directions to make a 2nd meal out of it. Stay tuned.
*modified from www.foodtv.com