Slow-Cooker Barbecue Chili with Corn Chips

By ccavaletti

Ingredients

• 1-3/4 lbs cubed beef stew meat
• 2 Tbsp ancho chile powder
• 2 Tbsp packed light brown sugar
• 1 Tbsp sweet paprika
• 2 tsp ground cumin
• Kosher salt and freshly ground pepper
• 1/3 c chili sauce (such as Heinz)
• 1 Tbsp plus 1 tsp red wine vinegar
• 1 Tbsp yellow mustard
• 2 tsp Worcestershire sauce
• 1 (16 oz) can chili beans (do not drain)
• Corn chips, shredded cheddar cheese, sour cream and/or sliced scallions, for topping
• I doubled this and served it with noodles as chili mac and didn't have much left over.

Details

Servings 4

Preparation

Step 1

Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 tsp salt and a few grinds of pepper in a 6- to 7-quart slow cooker.

Whisk the chili sauce with 1 Tbsp 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 tsp vinegar. Serve with corn chips and desired toppings.

From Food Network Magazine, April 2017