Recipe of the month - october

It's time for cooler weather, tailgating, and gatherings with friends or family. Cook up a batch of this traditional Texas chili in the slow-cooker, courtesy Food Network magazine, and warm up together!

Slow-Cooker Texas Chili:
Total time: 7 hr 30 min (including time in slow-cooker)
Prep: 15 min
Inactive: 7 hr (cooks while you work or play!)
Cook: 15 min
Yield: 8 servings
Level: Easy

Ingredients

• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 2 tablespoons 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)

Directions:
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.

Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chilies, 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. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. 
Photograph by Antonis Achilleos.

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