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.
- 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
- 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.