Slow-Cooker Texas Chili | America's Test Kitchen

Ingredients

• 5 (6-inch) corn tortillas , torn into 2-inch pieces
• 1 1/2 cups chicken broth , plus extra as needed
• 1 (14.5-ounce) can diced tomatoes
• 2 tablespoons minced canned chipotle chile in adobo sauce
• 2 teaspoons packed dark brown sugar
• 4 pounds boneless beef chuck-eye roast , pulled apart at seams, trimmed, and cut into 1½-inch pieces
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 onions , chopped
• 2 jalapeño chiles , stemmed, seeded, and minced
• 3 tablespoons chili powder
• 4 garlic cloves , minced
• 1 tablespoon ground cumin
• 1/2 teaspoon dried oregano
• 2 (15-ounce) cans red kidney beans , rinsed