Slow-Cooker Texas Chili

• Meat

  • 1 Beef chuck roast (2 to 2 1/2 lb, boneless

• Produce

  • 1/4 cup Cilantro, fresh leaves
  • 1 tsp Coriander, ground
  • 6 cloves Garlic
  • 1 can Muir glen tomatoes, organic fire roasted
  • 1 cup Yellow onion

• Condiments

  • 3 tbsp Chipotle chiles in adobo sauce

• Baking & Spices

  • 1 tbsp Brown sugar, packed
  • 1 tbsp Chili powder
  • 2 tbsp Cornmeal, yellow
  • 1 tbsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 1 Sour cream

Found on tablespoon.com

Description

Ingredients

• 1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed
• 1 tablespoon vegetable oil
• 1 tablespoon salt
• 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
• 1 cup thinly sliced yellow onion
• 3 tablespoons chopped chipotle chiles in adobo sauce (from 6-oz can)
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 1 tablespoon packed brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons yellow cornmeal
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 1/4 cup chopped fresh cilantro leaves
• Sour cream, if desired

Directions

• 1 Spray 5-quart slow cooker with cooking spray. Rub beef with oil; sprinkle with salt. In 12-inch skillet, cook beef over medium-high heat 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker.
• 2 In large bowl, mix tomatoes, onion, chipotle chiles, garlic, chili powder, brown sugar, cumin and coriander. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
• 3 Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage.
• 4 Meanwhile, stir cornmeal into liquid in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until thickened. Stir in beef; heat through.
• 5 Serve chili with cheese, cilantro and sour cream.

Nutrition