Slow-Cooker Texas Chili

Ingredients 1 boneless beef chuck roast (2 to 2 1/2 lb), trimmed 1 tablespoon vegetable oil 1 tablespoon salt 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained 1 cup thinly sliced yellow onion 3 tablespoons chopped chipotle chiles in adobo sauce (from 6-oz can) 6 cloves garlic, chopped 1 tablespoon chili powder 1 tablespoon packed brown sugar 1 teaspoon ground cumin 1 teaspoon ground coriander 2 tablespoons yellow cornmeal 1 cup shredded sharp Cheddar cheese (4 oz) 1/4 cup chopped fresh cilantro leaves Sour cream, if desired

Directions Spray 5-quart slow cooker with cooking spray. Rub beef with oil; sprinkle with salt. In 12-inch skillet, cook beef over medium-high heat 3 to 5 minutes on each side or until browned. Transfer beef to slow cooker. In large bowl, mix tomatoes, onion, chipotle chiles, garlic, chili powder, brown sugar, cumin and coriander. Pour mixture over beef in slow cooker. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender. Carefully transfer beef to cutting board; let stand about 5 minutes or until cool enough to handle. Shred beef, discarding any pieces of fat and cartilage. Meanwhile, stir cornmeal into liquid in slow cooker. Cover; cook on High heat setting 15 to 20 minutes or until thickened. Stir in beef; heat through. Serve chili with cheese, cilantro and sour cream.

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