Slow-Cooker Texas Chili | America's Test Kitchen

Name: Slow-Cooker Texas Chili | America's Test Kitchen
Total time: 420 min
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

www.americastestkitchen.com

Texans are famous for their style of chili featuring big chunks of beef slowly simmered in a chile-infused sauce.

Keywords

Slow Cooker
Beans
Main Courses
Stews
Beef

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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