Slow-Cooker Texas Chili

Slow-Cooker Texas Chili
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  1. 2 1/2 pounds beef chuck, cut into 2-inch cubes
  2. 2 tablespoons packed light brown sugar
  3. Kosher salt
  4. 2 tablespoons vegetable oil
  5. 1 small onion, finely chopped
  6. 5 cloves garlic, smashed
  7. 2 4 .5-ounce cans chopped green chiles, drained
  8. 1 tablespoon ground cumin
  9. 3/4 cup chili powder
  10. 1 14 -ounce can diced tomatoes with chiles
  11. 1 to 2 tablespoons green hot sauce
  12. Sliced scallions, fresh cilantro and/or sour cream, for topping
  13. Tortilla chips, for serving (optional)
  1. 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.
  2. Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, 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.
  3. 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.