Slow Cooker Texas Chuck Wagon Chili
Recipe from
Betty Crocker
Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.
Servings:
8 servings (1 1/2 cups each)
Prep Time:
55 mins
Total Time:
10 hrs 5 mins
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Ingredients
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2 tablespoonsolive or vegetable oilsee savings
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4 largeonions, cut into eighthssee savings
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4 to 4 1/2 poundsfresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch piecessee savings
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1 1/2 tablespoonsfinely chopped garlicsee savings
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2 1/2 teaspoonssaltsee savings
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1/2 teaspoonpeppersee savings
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2 to 4dried ancho chiles, coarsely choppedsee savings
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2 tablespoonsground cuminsee savings
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3 cupsProgresso® beef flavored broth (from 32-ounce carton)see savings
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2 largeyellow, red or green bell peppers, cut into 2 1/2-inch stripssee savings
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Shredded Cheddar cheese, if desiredsee savings
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Directions
1.
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
2.
Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
3.
Cover and cook on Low heat setting 8 to 9 hours.
4.
Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.
Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 435 (Calories from Fat 180); Total Fat 20g (Saturated Fat 7g); Cholesterol 130mg; Sodium 1250mg; Total Carbohydrate 12g (Dietary Fiber 2g); Protein 52g. Daily Values: Iron 32%. Exchanges: 2 Vegetable; 7 Lean Meat. Carbohydrate Choices: 1.
Percent Daily Values are based on a 2,000 calorie diet
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how tos
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