Slow Cooker Texas Chuck Wagon Chili
Recipe from Betty Crocker

Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.

Slow Cooker Texas Chuck Wagon Chili

by 7  people

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Servings: 8
Serving size: 1 1/2  cups
Prep Time: 55 mins
Total Time: 10 hrs 5 mins
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  • 2   tablespoons 
    olive or vegetable oil
  • 4   
    large onions, cut into eighths
  • 4 - 4 1/2  pounds 
    fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
  • 1 1/2  tablespoons 
    finely chopped garlic
  • 2 1/2  teaspoons 
  • 1/2  teaspoon 
  • 2 - 4   
    dried ancho chiles, coarsely chopped
  • 2   tablespoons 
    ground cumin
  • 3   cups 
    Progresso® beef flavored broth (from 32-ounce carton)
  • 2   
    large yellow, red or green bell peppers, cut into 2 1/2-inch strips
    Shredded Cheddar cheese, if desired
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
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.
Cover and cook on Low heat setting 8 to 9 hours.
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.

High Altitude (3500-6500 ft): No change.
Nutrition information
Per Serving: cal. (kcal) 435, Fat, total (g) 20, chol. (mg) 130, sat. fat (g) 7, carb. (g) 12, fiber (g) 2, pro. (g) 52, sodium (mg) 1250, iron (mg) 6, Vegetables () 2, Lean Meat () 7, Percent Daily Values are based on a 2,000 calorie diet
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