Chuck Wagon Chili Slow Cooker

Slow-Cooker Texas Chuck Wagon Chili

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

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

Make With

Progresso Broth

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.

tip 1
Beef brisket is a cut of beef taken from the breast section under the first five ribs. It requires long, slow, moist cooking, making it the perfect choice for this recipe.
tip 2
Ancho chilies are dried poblano chilies. They have a rich, slightly sweet taste. They can be mild to pungent in flavor but are not excessively hot.

435 Calories, 20g Total Fat, 52g Protein, 12g Total Carbohydrate

2 Vegetable; 7 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Source: https://www.bettycrocker.com/recipes/slow-cooker-texas-chuck-wagon-chili/7a7cf696-7cd3-4892-9272-1cbd5bfcc47a