Chili in a slow cooker

Ingredients:

• 800 g beef neck, coarsely chopped
• 1 can (450 g) red beans in hot chili sauce
• 2 tbsp. chili powder (ancho) poblano
• 2 tbsp. l. brown sugar
• Black peppercorns, crushed
• 1/2 tsp salt
• 1 tbsp. sweet paprika
• 2 tsp ground cumin
• 1/3 cup chili sauce
• 1 tbsp, plus 1 tsp red wine vinegar
• 1 tbsp mustard powder
• 2 tsp Worcestershire sauce
• Corn chips, shaved cheddar cheese, sour cream and sliced ​​green onions for serving

Preparation:

1. In a 5.5-liter multicooker, add the beef and dry seasonings: ancho chili pepper, paprika, cumin, mustard, as well as brown sugar, black pepper and salt.
   
   Whisk the chili sauce with a tablespoon of wine vinegar and Worcestershire sauce. Add to the slow cooker along with the beans.
   
   Cover and simmer until the beef is tender, 7 to 8 hours. Once done, leave the slow cooker uncovered for 10 minutes.
2. Add the remaining teaspoon of wine vinegar and mix well.
   
   Divide among servings, sprinkle with coarse shavings of cheddar cheese, top with sour cream, and garnish with green onions. Serve the chili with corn chips.