"Texas Red" Chili Con Carne

Name: "Texas Red" Chili Con Carne
Yield: Serves 10 to 12 without beans, and 12 or more with beans
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 6 , (6-inch) soft corn tortillas; 3 cups, low-sodium chicken broth; 1 (28-ounce) can, diced tomatoes, with juice; 5 , canned chipotle chiles in adobo sauce; 1 1/2 tablespoons, dark brown sugar; 2 , boneless beef chuck-eye roasts (3 1/2- to 4-pound each), trimmed and cut as shown in photo; 5 tablespoons, vegetable oil; 1/4 cup, water plus 2 additional tablespoons; 3 , medium onions, chopped medium; 4 , medium jalapeño chiles, stemmed and minced; 6 tablespoons, chili powder; 2 tablespoons, ground cumin; 8 medium cloves, garlic, minced; 3 , (16-ounce) cans pinto or kidney beans drained and rinsed (optional); 1 teaspoon, dried oregano

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Appears in Cook's Country June/July 2005

Main Courses

US & Canada

Southwest (Tex-Mex)

Pasta, Grains, Rice & Beans

We set out to create a thick slow-cooker chili with big, beefy Texas flavor.

SERVES10 to 12 without beans, and 12 or more with beans

WHY THIS RECIPE WORKS

We developed our "Texas Red" Chili Con Carne recipe specifically for the slow cooker, but it’s every bit as good as a traditional stovetop recipe. Most slow cooker recipes don’t bother browning the meat, but this extra step was we...

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