slow cooker texas chili

Ingredients

* 2 1/2 pounds beef chuck, cut into 2-inch cubes
* 2 tablespoons packed light brown sugar
* Kosher salt
* 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 with chiles
* 1 to 2 tablespoons green hot sauce
* Sliced scallions, fresh cilantro and/or sour cream, for topping
* Tortilla chips, for serving (optional)

Directions

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 with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).