Slow-Cooker Chili

Cooking With Rania - "Easy Family Recipes"
KDKA Pittsburgh Today Live 9/28/2011

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader

Slow-Cooker Chili

INGREDIENTS

2-1/2 pounds beef chuck, cut into 2-inch cubes
2 tablespoons packed light brown sugar
Sea salt to taste
2 tablespoons vegetable oil
1 medium onion, finely chopped
5 cloves garlic, smashed
(2) 4.5 ounces 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 hot sauce (or to taste)

Garnishes:
Sliced scallions,
Chopped cilantro
Sour Cream
Cheddar Cheese

Cornbread

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 beef in batches until browned on all sides, 4 to 5 minutes. Transfer to a 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. Top with scallions, cilantro, sour cream and cheddar cheese, if desired. Serve with cornbread.

Serves: 6