Slow-Cooker Texas Chili
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boneless beef chuck roast (2 to 2 1/2 lb), trimmed
tablespoon vegetable oil
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
cup thinly sliced yellow onion
tablespoons chopped chipotle chiles in adobo sauce (from 6-oz can)
tablespoon chili powder
tablespoon packed brown sugar
teaspoon ground coriander
tablespoons yellow cornmeal
cup shredded sharp Cheddar cheese (4 oz)
cup chopped fresh cilantro leaves
Spray 5-quart slow cooker with cooking spray. Rub beef with oil; sprinkle with salt. In 12-inch skillet, cook beef over medium-high heat 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
In large bowl, mix tomatoes, onion, chipotle chiles, garlic, chili powder, brown sugar, cumin and coriander. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage.
Meanwhile, stir cornmeal into liquid in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until thickened. Stir in beef; heat through.
Serve chili with cheese, cilantro and sour cream.
- Remember to trim the fat from the beef. Some fat in the chili is fine, but large pieces of fat left on the outside of the beef will make the chili greasy.
- Make it your own – for extra heat, use shredded pepper Jack cheese instead of Cheddar, or top with diced avocado, sliced radishes and green onions for extra freshness and crunch.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.