Categories: Slow Cooker

Ingredients

• 1 3/4 lbs. cubed beef stew meat
• 2 tbsp. ancho chile powder
• 2 tbsp. packed light brown sugar
• 1 tbsp. sweet paprika
• 2 tsp ground cumin
• Kosher salt and black pepper
• 1/3 cup Heinz chili sauce
• 1 tbsp. plus 1 tsp red wine vinegar
• 1 tbsp. yellow mustard
• 2 tsp Worcestershire
• 16 oz. can chili beans (do not drain)
• Corn chips, shredded Cheddar, sour cream and/or sliced scallions, for topping

Directions

1. Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 tsp salt and pepper in a slow cooker. Whisk the chili sauce with 1 tbsp. vinegar, the mustard, and Worcestershire; add to the slow cooker along with the beans. Cover and cook on LOW until the beef is tender, 7-8 hours.

2. Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 tsp vinegar. Serve with corn chips and desired toppings.

Email to a friend | Print this recipe | Back