Categories: Chili, Ground Beef, Main Dish, Slow Cooker
Ingredients
- 2 lbs ground sirloin
- 2 medium yellow onions , chopped
- 1 medium green bell peppers or 1 medium yellow bell peppers or 1 medium red bell pepper , seeded and chopped
- 3 garlic cloves , minced
- 2 (15 ounce) cans red kidney beans , rinsed and drained
- 2 (14 3/4 ounce) cans diced tomatoes with juice
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups beef broth
- 2 tablespoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- salt , to tate
- Salsa Cruda:
- 3 -4 large ripe tomatoes , finely diced
- 1 small red onion , finely diced
- 1 jalapeno pepper , seeded and minced
- 1/3 cup chopped fresh cilantro
- 1 lime, juice of
- garlic powder
- salt
- For Serving:
- shredded sharp cheddar cheese
- sliced avocado
Directions
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In a large skillet over med-high heat, cook the ground sirloin, onion, bell pepper, and garlic until the meat is browned, breaking up any clumps; drain.
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Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.
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Cover and cook on LOW for 8-9 hours, stirring occasionally.
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Season with salt to taste during the last hour of cooking.
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To make the salsa cruda: combine all the ingredients in a bowl; refrigerate until ready to serve; if you must make the salsa the night before, add the cilantro and lime juice at the last minute.
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Serve the chili in bowls topped with salsa, cheese, and avocado slices.