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RED AND BLACK BEAN CHILI




Source of Recipe


Smart Crockery Cooking: Over 100 Delicious Recipes


Recipe Introduction


Makes 12 servings


List of Ingredients




1 teaspoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1/2 -inch dice or 1 1/4 lbs. extra-lean ground beef
6 cloves garlic, minced
2 large onions, chopped
2 sweet green peppers, chopped
2 jalapeno peppers, seeded and minced
1 can (28 ounces) crushed tomatoes
1 can (14 1/2 ounces) diced tomatoes with green chilies, see note
1 cup water
2 cans (15 ounces each) red kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
Seasonings, see note
3 tablespoons chili powder, or to taste
1 tablespoon ancho chili powder, more to taste
1 tablespoon hot New Mexico-style chili powder, or to taste
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander
1 teaspoon salt or to taste

Recipe



In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the meat and cook until browned, about 3-4 minutes.

Drain the meat and add the garlic and onions; cook about 3 minutes. Transfer the beef to a slow cooker. Add the sweet green pepper, jalapeno, crushed tomatoes, diced tomatoes, water, and red and black beans.

Sprinkle in all the seasoning ingredients and mix well. Cover and cook on the low setting for 6-8 hours or the high setting for about 4 hours. Taste and adjust seasonings as necessary.

Note: Stewed tomatoes with chilies are optional. Substitute regular stewed tomatoes if you prefer. Also, use any combination and amount of your favorite chili seasonings.