"don't be afraid of all the chili powder in this recipe -- the chili flavor mellows out in the slow cooker."

• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 2 tbsp. packed light brown sugar
• kosher salt
• 2 tbsp. vegetable oil
• 1 samll onion, finely chopped
• 5 cloves garlic, smashed
• 2 4.5-ounce cans chopped green chiles, drained
• 1 tbsp. ground cumin
• 3/4 cup chili powder
• 1 14-ounce can diced tomatoes with chiles
• 1 to 2 tbsp. green hot sauce
• sliced scallions, fresh cilantro and/or sour cream, for topping
• tortilla chips, for serving (optional)

• toss the beef with 1 tbsp. each brown sugar and salt in a large bowl.
• 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 (do not crowd the pan).
• transfer to a 5- to 6-quart slow cooker.
• reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes.
• stir in the garlic, chiles, cumin and chili powder and cook 3 minutes.
• add 1 1/2 cups wate and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes.
• transfer to the slow cooker, cover and cook on low, 7 hours.
• add the remaining 1 tbsp. brown sugar and the hot sauce to the chili.
• top with scallions, cilantro and/or sour cream.
• serve with chips, if desired.

• although the recipe book says not to worry about the amount of chili powder, I used a hot chili powder and let me tell you... when you add 3/4 cups of it... it doesn't mellow out! the recipe although probably really tasty, was too hot to serve the family!