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Slow-Cooker Texas Chuck Wagon Chili

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Slow-Cooker Texas Chuck Wagon Chili
  • Prep Time 55 min
  • Total Time 10 hr 5 min
  • Servings 8
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Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.

Ingredients

2
tablespoons olive or vegetable oil
4
large onions, cut into eighths
4
to 4 1/2 pounds fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
1 1/2
tablespoons finely chopped garlic
2 1/2
teaspoons salt
1/2
teaspoon pepper
2
to 4 dried ancho chiles, coarsely chopped
2
tablespoons ground cumin
3
cups Progresso™ beef flavored broth (from 32-ounce carton)
2
large yellow, red or green bell peppers, cut into 2 1/2-inch strips
Shredded Cheddar cheese, if desired

Directions

  • 1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
  • 2 Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
  • 3 Cover and cook on Low heat setting 8 to 9 hours.
  • 4 Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.
Tips  

Beef brisket is a cut of beef taken from the breast section under the first five ribs. It requires long, slow, moist cooking, making it the perfect choice for this recipe.

Ancho chilies are dried poblano chilies. They have a rich, slightly sweet taste. They can be mild to pungent in flavor but are not excessively hot.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
(
Saturated Fat
7g
)
Cholesterol
130mg
Sodium
1250mg
Total Carbohydrate
12g
(
Dietary Fiber
2g
)
Protein
52g
Daily Value*:
Iron
32%
32%
Exchanges:
2 Vegetable; 7 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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