- 1 tablespoon vegetable oil
- 2 pounds ground sirloin
- Kosher salt
- One 28-ounce can diced tomatoes
- 1 pound dried small red beans
- 1 small bunch of cilantro, leaves and stems finely chopped (1 cup), plus whole leaves for garnish
- 4 jalapeños, seeded and minced
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- Sliced scallions, shredded sharp cheddar cheese and sour cream, for serving
How to make this recipe
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.
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.
The chili can be refrigerated for 4 days.