Slow Cooker Texas Chili (18 of 150)

Photo from Food Network

What could be better on a winter day than chili? I have a great chili recipe that I use when I make Frito Lollies.  But every now and then I want to try another chili. Today was jus that day.

Food Network recipes are usually solid. And this one is too. It's easy to make, you just need 7 hours to do it in.

I swapped out Swerve Brown Sugar (low carb) for the brown sugar in this recipe. Every little bit helps right? Other than that, I kept the recipe the same. 

Slow Cooker Texas Chili

Recipe from Food Network

Serves 8

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

2 T packed light brown sugar

Kosher salt

2 T vegetable oil

1 small onion, finely chopped

5 cloves garlic, smashed

2 4 .5-ounce cans chopped green chiles, drained

1 T ground cumin

3/4 c chili powder

1 14 -ounce can diced tomatoes with chiles

1 to 2 T green hot sauce

Sliced scallions, fresh cilantro and/or sour cream, for topping

Tortilla chips, for serving (optional)

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.

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.