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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.
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