SLOW-COOKER BARBECUE CHILI WITH CORN CHIPS

Slow-Cooker Barbecue Chili with Corn Chips image

Provided by Food Network Kitchen

Time 8h

Yield 4 servings

Number Of Ingredients 12

1 3/4 pounds cubed beef stew meat
2 tablespoons ancho chile powder
2 tablespoons packed light brown sugar
1 tablespoon sweet paprika
2 teaspoons ground cumin
Kosher salt and freshly ground pepper
1/3 cup chili sauce (such as Heinz)
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon yellow mustard
2 teaspoons Worcestershire sauce
1 16-ounce can chili beans (do not drain)
Corn chips, shredded cheddar cheese, sour cream and/or sliced scallions, for topping

Steps:

Toss the beef with the chile powder, brown sugar, paprika, cumin, 1/2 teaspoon salt and a few grinds of pepper in a 6- to 7-quart slow cooker. Whisk the chili sauce with 1 tablespoon vinegar, the mustard and Worcestershire sauce; add to the slow cooker along with the beans. Cover and cook on low until the beef is tender, 7 to 8 hours.
Uncover and stir to combine; let sit, uncovered, 10 minutes. Stir in the remaining 1 teaspoon vinegar. Serve with corn chips and desired toppings.