Texas Chili in a Slow Cooker

Ingredients:

• 1.2 kg of beef shoulder, cut into 5 cm cubes.
• 2 tbsp. l. brown sugar
• 2 tablespoons of vegetable oil
• 1 small onion, finely chopped
• 5 cloves garlic, crushed
• 2 cans (130g each) chopped green chili peppers, drained
• 1 tbsp. l. ground cumin
• 3/4 cup ground chili pepper
• 1 can (400g) of canned chopped tomatoes with chili pepper
• 1 - 2 tbsp. green chili sauce, for filing
• Chopped green onions, fresh cilantro and/or sour cream, for serving
• Tortilla chips, for serving (optional)

Preparation:

1. In a large bowl, combine the beef and 1 tablespoon each of brown sugar and salt. 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 (be careful not to crowd the pan). Transfer the browned beef to a 5-6 quart slow cooker.
2. Reduce heat to medium, add the onion to the pan, and cook until soft, about 5 minutes. Add the garlic, chili peppers, cumin, and chili powder and cook for 3 minutes. Pour in 1.5 cups of water and the tomatoes and simmer, scraping up any browned bits from the bottom of the pan, for about 3 minutes. Transfer to a slow cooker, cover, and cook at minimum temperature for 7 hours.
3. Add the remaining 1 tablespoon brown sugar and the green chili sauce. Serve with green onions, cilantro, and/or sour cream, and chips, if desired. (Reserve 3-4 cups for next time.) recipe). Use the remaining chili to make corn casserole.