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Tuesday, April 03 2012

Hearty appetites will be satisfied when served bowls brimming with spicy, Southwestern-style chili.


Slow Cooker Texas Chuck Wagon Chili
Recipe from 
Servings: 8 servings (1 1/2 cups each)
Prep Time: 55 mins
Total Time: 10 hrs 5 mins
    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

Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.

Stir 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.

Cover and cook on Low heat setting 8 to 9 hours.

Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.


High Altitude (3500-6500 ft): No change.
Nutrition information
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 Values: Iron 32%. Exchanges: 2 Vegetable; 7 Lean Meat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:30 am   |  Permalink   |  0 Comments  |  Email

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