Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Saturday, January 26, 2013


2 1/2 lbs beef chuck, cut into 2-inch cubes
2 tbsp packed light brown sugar
Kosher salt
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)

  1. 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.
  2. 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.
  3. 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.

Serves: 6
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.

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