Slow-Cooker Texas Chuck Wagon Chili

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  • 55 min prep time
  • 10 hr 5 min total time
  • 11 ingredients
  • 8 servings

Ingredients

2
tablespoons olive or vegetable oil
4
large onions, cut into eighths
4
to 4 1/2 pounds fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
1 1/2
tablespoons finely chopped garlic
2 1/2
teaspoons salt
1/2
teaspoon pepper
2
to 4 dried ancho chiles, coarsely chopped
2
tablespoons ground cumin
3
cups Progresso™ beef flavored broth (from 32-ounce carton)
2
large yellow, red or green bell peppers, cut into 2 1/2-inch strips
Shredded Cheddar cheese, if desired

Directions

  1. 1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
  2. 2 Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
  3. 3 Cover and cook on Low heat setting 8 to 9 hours.
  4. 4 Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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