Texas Chili in a Slow Cooker
Complexity: easily
Servings: 8
Calories 482, total fat 29 G., saturated fats G., proteins 36 G., carbohydrates 11 G., fiber G., cholesterol mg, sodium mg, sugar G.
Chili con carne (Spanish) chili con carne Chili con carne (or chili with meat) is a traditional Tex-Mex dish whose main ingredients are meat, usually beef, and chili peppers. Chili con carne is incredibly popular in Mexico and the United States, eaten on its own, served with side dishes, and incorporated into other dishes, such as tacos or burritos. The original Texas chili recipe differs from the Mexican version by omitting beans. Brown the beef in a skillet and then add it to a slow cooker with vegetables and spices for several hours. This recipe works well with the tougher cut of chuck roast; it will simmer thoroughly in the sauce, becoming tender and full of spicy flavor. Sprinkle the finished chili with herbs and serve. To soften its spicy flavor, add a dollop of sour cream.
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:
- 1.2 kg of beef shoulder, cut into 5 cm cubes.
- 2 tbsp. l. brown sugar
- 2 tablespoons of vegetable oil
- 1 small onion, finely chopped
- 5 cloves garlic, crushed
- 2 cans (130g each) chopped green chili peppers, drained
- 1 tbsp. l. ground cumin
- 3/4 cup ground chili pepper
- 1 can (400g) of canned chopped tomatoes with chili pepper
- 1 - 2 tbsp. green chili sauce, for filing
- Chopped green onions, fresh cilantro and/or sour cream, for serving
- Tortilla chips, for serving (optional)
We recommend
Cooking the dish according to the recipe:
- In a large bowl, combine the beef and 1 tablespoon each of brown sugar and salt. 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 (be careful not to crowd the pan). Transfer the browned beef to a 5-6 quart slow cooker.
- Reduce heat to medium, add the onion to the pan, and cook until soft, about 5 minutes. Add the garlic, chili peppers, cumin, and chili powder and cook for 3 minutes. Pour in 1.5 cups of water and the tomatoes and simmer, scraping up any browned bits from the bottom of the pan, for about 3 minutes. Transfer to a slow cooker, cover, and cook at minimum temperature for 7 hours.
- Add the remaining 1 tablespoon brown sugar and the green chili sauce. Serve with green onions, cilantro, and/or sour cream, and chips, if desired. (Reserve 3-4 cups for next time.) recipe). Use the remaining chili to make corn casserole.
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