[CH] Tonight's Dinner: Slow Cooker Texas Chili
RisaG (radiorlg@yahoo.com)
Fri, 3 Jun 2011 20:38:02 -0700 (PDT)
This was tonight's dinner. I used a combination of chile powders for the chili powder in the recipe - 2 tbsp ancho and the rest was a plain commercial chili powder.
It was very good. We all loved it. i served it over rice with some shredded monterey jack cheese, chopped cilantro from the garden and chopped jalapenos.
Slow Cooker Texas Chili
2.5 lb ground turkey (original uses beef chuck, cut in 2” cubes)
2 tbsp packed light brown sugar
Kosher salt
2 tbsp vegetable oil
1 small onion, finely chopped
5 cloves garlic, smashed
2-4.5 oz cans chopped green chiles, drained
1 tbsp ground cumin
3/4 cup chili powder (I used pure ancho chile)
1-14 oz can diced tomatoes with chiles
1-2 tbsp green hot sauce
Sliced scallions
Fresh cilantro, for garnish
Tortilla chips, for accompaniment
Toss turkey with 1 tbsp brown sugar and salt in a large bowl. Heat vegetable oil in a large skillet over MED-HIGH heat. Cook the turkey in batches until browned, 4-5 minutes. Transfer to a 5-6 quart slow cooker.
Reduce heat to MED and add onions to skillet. Cook until soft, about 5 minutes. Stir in garlic, chiles, cumin, and chili powder and cook 3 minutes. Add to slow cooker, add water and tomatoes. Cook on HIGH for 3 hours, or on LOW for 7.
Add remaining brown sugar and hot sauce to chili. Top with scallions, cilantro, and/or sour cream (or some shredded cheese). Serve with chips, if desired.
Risa’s notes:
Original recipe calls for beef chuck cut into 1” cubes, and you make the whole thing in the skillet, adding the liquid to the skillet, deglazing the pan and then adding it all to the slow cooker. I just threw it all in the slow cooker until it was all cooked. The whole house smelled so good after just 2 hours on HIGH.
Yield: 6 servings
Source: adapted from Food Network Book – Great Easy Meals
Posted by RisaG