Slow-Cooker Barbecue Chili with Corn Chips

By cdboss

Ingredients

• 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

Preparation

Step 1

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.