Chili in a slow cooker

Votes: 1

Photo of the dish: Ryan Dausch

Time: 8 o'clock
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 440, total fat 11 G., saturated fats G., proteins 50 G., carbohydrates 38 G., fiber G., cholesterol mg, sodium mg, sugar G.

Chili in a slow cooker - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

800 g beef neck, coarsely chopped
1 can (450 g) red beans in hot chili sauce
2 tbsp. chili powder (ancho) poblano
2 tbsp. l. brown sugar
Black peppercorns, crushed
1/2 tsp salt
1 tbsp. sweet paprika
2 tsp ground cumin
1/3 cup chili sauce
1 tbsp, plus 1 tsp red wine vinegar
1 tbsp mustard powder
2 tsp Worcestershire sauce
Corn chips, shaved cheddar cheese, sour cream and sliced green onions for serving

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a 5.5-liter multicooker, add the beef and dry seasonings: ancho chili pepper, paprika, cumin, mustard, as well as brown sugar, black pepper and salt.

Whisk the chili sauce with a tablespoon of wine vinegar and Worcestershire sauce. Add to the slow cooker along with the beans.

Cover and simmer until the beef is tender, 7 to 8 hours. Once done, leave the slow cooker uncovered for 10 minutes.
Add the remaining teaspoon of wine vinegar and mix well.

Divide among servings, sprinkle with coarse shavings of cheddar cheese, top with sour cream, and garnish with green onions. Serve the chili with corn chips.

Categories:

recipe / Multicooker / Calorie content of prepared meals / Soups / Thick soups and stews / / Food Network - recipes / American cuisine

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