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Slow-Cooker Texas Chuck Wagon Chili

Slow-Cooker Texas Chuck Wagon Chili
  • Prep 55 min
  • Total 10 hr 5 min
  • Servings 8
Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.
Updated March 6, 2010
Make With
Make With
Progresso Broth

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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
435
Calories from Fat
180
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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