Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds beef chuck , cut into 2-inch cubes

  2. 2 tablespoons packed light brown sugar Kosher salt

  3. 2 tablespoons vegetable oil

  4. 1 small onion, finely chopped

  5. 5 cloves garlic, smashed

  6. 2 4 1/2-ounce cans chopped green chiles , drained

  7. 1 tablespoon ground cumin

  8. 3/4 cup chili powder

  9. 1 14-ounce can diced tomatoes with chiles

  10. 1 to 2 tablespoons green hot sauce Sliced scallions, fresh cilantro and/or sour cream , for topping Tortilla chips, for serving

Instructions Jump to Ingredients ↑

  1. 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 the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-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 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. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole. ). Per serving: Calories 482; Fat 29 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1,227 mg; Carbohydrate 11 g; Fiber 0 g; Protein 36 g Use the leftover chili to make Chili-Corn Casserole. Photograph by Antonis Achilleos


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