| Level: | Easy |
| Total: | 8 hr |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 3/4 pounds cubed beef stew meat
- 2 tablespoons ancho chile powder
- 2 tablespoons packed light brown sugar
- 1 tablespoon sweet paprika
- 2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 1/3 cup chili sauce (such as Heinz)
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 tablespoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 16-ounce can chili beans (do not drain)
- Corn chips, shredded cheddar cheese, sour cream and/or sliced scallions, for topping
Instructions
- Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
- Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.
Nutrition Facts
| Calories | 440 |
| Total Fat | 11 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 127 milligrams |
| Sodium | 1311 milligrams |
| Carbohydrates | 38 grams |
| Dietary Fiber | 8 grams |
| Protein | 50 grams |
| Sugar | 12 grams |
Reviews
its a good easy recipe.
i did add a can of fire roasted diced tomatoes & next time i will use 2 cans of beans. and i will make it again. its tasty & easy. 7hrs
i did add a can of fire roasted diced tomatoes & next time i will use 2 cans of beans. and i will make it again. its tasty & easy. 7hrs
I wouldn’t say it’s my number one chili choice but my boyfriend and I enjoy it for a nice change up from my typical chili recipe.
(I don’t know what the lady above me is talking about with spice, granted I live in Texas so spicy food is EVERYWHERE and we love it.)
(I don’t know what the lady above me is talking about with spice, granted I live in Texas so spicy food is EVERYWHERE and we love it.)
Less than 1 star If i could. Inedible. Way, way too spicy – my children refused point blank to eat it and even my husband and I who love spicy things had a hard time with this. Further, there’s no liquid recipe – after 8 hours on low, I had dark black beans and meat and no liquid to make it chili. Don’t make this.
At the time of this review, the online posting of this recipe has two errors. Published first in the April 2017 Food Network Magazine, the first ingredient should be 1¾ pounds of cubed beef stew meat (omitted in the online list of ingredients) and the second ingredient should be 2 tablespoons of ancho chile powder instead of the online listing of 1¾ Tbs. That being said, I followed the recipe as published in the printed magazine and found it to be worthy of a five star rating. My wife & I enjoyed it, comparing it to chile colorado with beans added. We plan to make it again as a dish for the next church meal we participate in. It’s very good and not too spicy for the kids.