Slow Cooker Chili

Prep this delicious Slow Cooker Chili before work and return home to the perfect chili dinner - leaving plenty of time to enjoy your summer evening.

Slow Cooker Chili

Prep Time

8 hours

Cook Time

8 hours

Serves

6 people

Who says chili has to be a wintertime meal?

Prep this delicious Slow Cooker Chili before work and return home to the perfect chili dinner – leaving plenty of time to enjoy your summer evening.

 

Recipe and image provided by the National Onion Association.

Ingredients

  • 1 cup dried pinto beans, sorted and rinsed (use canned to save time)
  • 1 cup dried red kidney beans, sorted and rinsed (use canned to save time)
  • 1-1/2 lbs. beef sirloin or pork loin, trimmed and cut into 3/4-inch cubes (3 1/2 cups)
  • 1 lb. yellow or white onions, coarsely chopped
  • 1 red bell pepper, seeded and diced (1 1/3 cups)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1-1/2 cups salsa
  • 5 cups water

Preparation

  • 1 At least 6-8 hours (or overnight) before cooking: Place dried beans in a bowl and cover with enough water to stand 2 inches above beans. Soak 6-8 hours or overnight.
  • 2 Drain beans, place in 5-6 quart slow cooker. Add meat, onion, bell pepper, chili powder, cumin, salsa, and water. Cover slow cooker with lid. Turn on high setting for 7-9 hours, or until meat and beans are fork tender.
  • 3 Serve in bowls topped with sour cream, cilantro, and extra onions, if desired.

For a Vegetarian Version:

  • 1 Omit meat. Add 1 cup canned or frozen chopped mild green chiles (drained), 1/2-cup uncooked brown rice and an additional l cup water. Cook as directed above.

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