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

1. 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.

2. Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.

3. Cover and cook on LOW for 8-9 hours, stirring occasionally.

4. Season with salt to taste during the last hour of cooking.

5. 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.

6. Serve the chili in bowls topped with salsa, cheese, and avocado slices.

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