Slow Cooker Texas Chili

• 2 1/2 lbs beef chuck, cut into 2 inch cubes
• 2 tablespoons packed light brown sugar
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 5 garlic cloves, smashed
• 2 (4 1/2 ounce) cans chopped green chilies, drained
• 1 tablespoon ground cumin
• 3/4 cup chili powder
• 1 (14 ounce) can diced tomatoes with green chilies
• 1 -2 tablespoon green hot sauce (optional)
• sliced green onion
• fresh cilantro
• sour cream

1. Toss the beef with 1 tablespoon each of brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes. Transfer to a 5 to 6 quart slow cooker.
2. Reduce heat to medium, add the onions to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chilies, cumin, and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low for 7 hours.
3. Add the remaining 1 tablespoon of brown sugar and the hot sauce (optional) to the chili. Serve with green onions, cilantro, and sour cream for topping.

beef chuck, brown sugar, vegetable oil, onion, garlic, green chilies, ground cumin, chili powder, tomatoes, green hot sauce, green onion, fresh cilantro, sour cream

Taken from www.food.com/recipe/slow-cooker-texas-chili-438812 (may not work)