Slow-Cooker Texas Chili

• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 2 tablespoons packed light brown sugar
• Kosher salt
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 5 cloves garlic, smashed
• 2 4 .5-ounce cans chopped green chiles, drained
• 1 tablespoon ground cumin
• 3/4 cup chili powder
• 1 14 -ounce can diced tomatoes with chiles
• 1 to 2 tablespoons green hot sauce
• Sliced scallions, fresh cilantro and/or sour cream, for topping
• Tortilla chips, for serving (optional)

1. Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl.
2. Heat the vegetable oil in a large skillet over medium-high heat.
3. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan).
4. Transfer to a 5-to-6-quart slow cooker.
5. Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes.
6. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes.
7. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes.
8. Transfer to the slow cooker, cover and cook on low, 7 hours.
9. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili.
10. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired.
11. (Reserve 3 to 4 cups for Chili-Corn Casserole.
12. ).
13. Per serving: Calories 482; Fat 29 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1,227 mg; Carbohydrate 11 g; Fiber 0 g; Protein 36 g
14. Use the leftover chili to make Chili-Corn Casserole.
15. Photograph by Antonis Achilleos

beef chuck, brown sugar, kosher salt, vegetable oil, onion, garlic, green chiles, ground cumin, chili powder, tomatoes, green hot sauce, scallions, tortilla chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-texas-chili-recipe.html (may not work)