Slow-Cooker Texas Chuck Wagon Chili

Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.

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

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
  • 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 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 Cover and cook on Low heat setting 8 to 9 hours.
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    435
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    130mg
    130%;
    Sodium
    1250mg
    1250%;
    Total Carbohydrate
    12g
    12%
    (Dietary Fiber
    2g
    2%
    ),
    Protein
    52g
    52%
    ;
    % Daily Value*:
    Iron
    32%;
    Exchanges:
    2 Vegetable; 7 Lean Meat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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