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2011-11-10 digital edition

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2011-11-10 / General Stories

From the Chef’s Corner

Slow-Cooker Texas Chili
by Chef Deedle

Pretty soon the weather will be getting cooler. Deer hunting is here and if you’re lucky enough to have a cabin on the hunting grounds that has electricity, this is an excellent recipe to make in a slow cooker while you are gone hunting.

2 ½ lbs. beef chuck, cut into 2-inch cubes
2 Tbsp packed light brown sugar
Kosher salt to taste
2 Tbsp vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 (4.5 oz.) cans chopped green chiles, drained
1 ½ cups water or beef broth
1 Tbsp ground cumin
¾ cup chili powder
1 14 oz. can diced tomatoes with chiles
1-2 Tbsp green hot sauce










Sliced scallions, fresh cilantro and/or sour cream, for topping Tortilla chips, for serving (optional)

Toss the beef with 1 Tbsp 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 mins. Do not crowd the pan. Transfer to a 5-6 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; cook 3 minutes. Add 1 ½ cups water or broth 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 Tbsp brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips.

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