Abby Hocking / Food & Wine
Active Time
30 MIN
Total Time
6 HR 30 MIN
Yield
Serves : 6 to 8

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 jalapeños. Slideshow: More Crock-Pot Recipes

How to Make It

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. 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, jalapeños, garlic, cumin, chili powder, oregano and 6 1/2 cups of water. Cover and cook on high for 6 hours, until the beans are tender.

Step 2    

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.

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