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Slow Cooker Texas Chuck Wagon Chili

Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.

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( 10 Ratings)

10 Ratings

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4 Stars 10%

3 Stars 30%

2 Stars

1 Stars 10%

Member Reviews ( 2 )

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Prep Time 55 min
Total Time 10 hr 5 min
Servings 8

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

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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.

EXPERT TIPS

Expert 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 435
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 7g, 7% ),
Cholesterol: 130mg; 130%;
Sodium: 1250mg; 1250%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 2g 2% ),
Protein: 52g; 52%

% Daily Value*:

Iron: 32%;

Exchanges:

2 Vegetable; 7 Lean Meat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 12/25/2010 5:13:05 PM REPORT ABUSE pocque said:

Rating:

Excellent. I've never had chili that wasn't tomato based. Unfortunately, all the stores around us were out of ancho chiles so I had to substitute chili powder. We had it with the Mexican Cornbread recipe which came from this website. Hubby and our son loved it even though they said it could have been spicier. Maybe using the ancho chiles will fix it.

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