Craving a spicy, Southwestern-style chili? This one's a winner. Filled with beef brisket, bell peppers and ancho chiles, our version of slow-cooked Texas brisket chili will satisfy even the heartiest of appetites. Break out the slow cooker and get ready to make the best brisket chili recipe around!
Slow-Cooker Texas Chuck Wagon Chili
- Prep Time 55 min
- Total 10 hr 5 min
- Servings 8
- Ingredients 11
Ingredients
- 2 tablespoons olive or vegetable oil
- 4 large onions, cut into eighths
- 4 to 4 1/2 pounds fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
- 1 1/2 tablespoons finely chopped garlic
- 2 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 to 4 dried ancho chiles, coarsely chopped
- 2 tablespoons ground cumin
- 3 cups Progresso™ beef flavored broth (from 32-ounce carton)
- 2 large yellow, red or green bell peppers, cut into 2 1/2-inch strips
- Shredded Cheddar cheese, if desired
Make With
Progresso Broth
Instructions
-
Step1Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
-
Step2Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
-
Step3Cover and cook on Low heat setting 8 to 9 hours.
-
Step4Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.
Nutrition
435
Calories
20g
Total Fat
52g
Protein
12g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 435
- Calories from Fat
- 180
- Total Fat
- 20g
- Saturated Fat
- 7g
- Cholesterol
- 130mg
- Sodium
- 1250mg
- Total Carbohydrate
- 12g
- Dietary Fiber
- 2g
- Protein
- 52g
% Daily Value*:
- Iron
- 32%
- 32%
Exchanges:
2 Vegetable; 7 Lean Meat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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