Crock-Pot Chili

By Tracy

6 Person

390 Minutes

0 Calories

Chili really benefits from being simmered low and slow. And if you want to use dried beans instead of canned, in a slow cooker, it’s never been so effortless. Add them with the ground beef, tomatoes, and spices, and just six hours later, you have perfectly tender beans, perfectly delicious chili. For a spicier dish, add a minced, seeded poblano chile or two minced, seeded chipotle chiles in adobo along with the jalapenos.

Ingredients

Sour cream
Shredded sharp cheddar cheese
Sliced scallions
2 tsp. dried oregano
1 tbsp. chili powder
1 tbsp. ground cumin
2 cloves garlic
4 jalapenos, seeded and minced
1 bunch cilantro
1 pound dried small red beans
1 can diced tomatoes
Pepper
Kosher salt
2 pounds ground sirloin
1 tbsp. vegetable oil

Method

01

In a large skillet, heat the vegetable oil until nearly smoking. Add the ground sirloin, 1 1/2 tablespoons of salt and 1 tablespoon of pepper and cook over moderately high heat, stirring occasionally, until the meat is browned, about 8 minutes.
02

Using a slotted spoon, transfer the meat to a slow cooker. Add the diced tomatoes and their juices along with the beans, onions, chopped cilantro, jalapenos, garlic, cumin, chili powder, oregano and 6 1/2 cups of water.
03

Cover and cook on high for 6 hours, until the beans are tender.
04

Skim any fat from the surface of the chili and season with salt and pepper. Garnish with cilantro leaves and serve with scallions, cheddar and sour cream.

Related Tags

Crock-Pot Chili

4.9

( By Tracy )

01 Information

Grade easy
Serving 6 servings
Prep Time 30 Mins
Cook Time 360 Mins
Total Time 390 Mins

02 Ingredients

Sour cream

Shredded sharp cheddar cheese

Sliced scallions

2 tsp. dried oregano

1 tbsp. chili powder

1 tbsp. ground cumin

2 cloves garlic

4 jalapenos, seeded and minced

1 bunch cilantro

1 pound dried small red beans

1 can diced tomatoes

Pepper

Kosher salt

2 pounds ground sirloin

1 tbsp. vegetable oil

03 Method

Step 1

In a large skillet, heat the vegetable oil until nearly smoking. Add the ground sirloin, 1 1/2 tablespoons of salt and 1 tablespoon of pepper and cook over moderately high heat, stirring occasionally, until the meat is browned, about 8 minutes.

Step 2

Using a slotted spoon, transfer the meat to a slow cooker. Add the diced tomatoes and their juices along with the beans, onions, chopped cilantro, jalapenos, garlic, cumin, chili powder, oregano and 6 1/2 cups of water.

Step 3

Cover and cook on high for 6 hours, until the beans are tender.

Step 4

Skim any fat from the surface of the chili and season with salt and pepper. Garnish with cilantro leaves and serve with scallions, cheddar and sour cream.

04 Author