2 tbsp packed light brown sugar
2 tablespoons vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2 4.5-ounce cans chopped green chiles, drained
1 tablespoon ground cumin
3/4 cup chili powder
1 14-ounce can diced tomatoes with chiles
1 to 2 tablespoons green hot sauce
Sliced scallions, fresh cilantro and/or sour cream, for topping
Tortilla chips, for serving (optional)
- Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5- to 6-quart slow cooker.
- Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours.
- Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Top with scallions, cilantro and/or sour cream. Serve with chips, if desired.
Per serving: Calories 482; Fat 29 g (Saturated 11 g); Cholesterol 117 mg; Sodium 1, 227 mg; Carbohydrate 11 g; Fiber 0g; Protein 36 g
Note: Don't be afraid of all the chili powder in this recipe--the chili flavor mellows out in the slow cooker.
NOTE FROM LINDA: Since this is a food network recipe, I have to list it exactly as they do. However, let me add that the vegetable oil should be canola (a heart-healthy oil) and diabetics should substitute 1 tablespoon Splenda Brown Sugar Blend for the 2 tablespoons of light brown sugar.