Slow-Cooker Texas Chili

Name: Slow-Cooker Texas Chili
Yield: Serves 8 to 10
Ingredients: 5 , (6-inch) corn tortillas, torn into 2-inch pieces; 1 1/2 cups, chicken broth, plus extra as needed; 1 , (14.5-ounce) can diced tomatoes; 2 tablespoons, minced canned chipotle chile in adobo sauce; 2 teaspoons, packed dark brown sugar; 4 pounds, boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1½-inch pieces; , Salt and pepper; 2 tablespoons, vegetable oil; 2 , onions, chopped; 2 , jalapeño chiles, stemmed, seeded, and minced; 3 tablespoons, chili powder; 4 , garlic cloves, minced; 1 tablespoon, ground cumin; 1/2 teaspoon, dried oregano; 2 , (15-ounce) cans red kidney beans, rinsed

3 comments

Texans are famous for their style of chili featuring big chunks of beef slowly simmered in a chile-infused sauce.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES8 to 10

TIME9 to 10 hours on low or 6 to 7 hours on high

Slow cooker size5 to 7 quarts

WHY THIS RECIPE WORKS

For our slow-cooker version of classic Texas chili we chose generous chunks of beef chuck-eye roast, which remained moist while still turning impressively tender. We found that we needed to brown only half of the beef to give us the deep, r...

This is a members' feature.