1, 24-ouncejar thick and chunky salsaat your desired heat level
1red bell pepperseeded and diced
2, 15-ouncecan black beansdrained and rinsed
½-1teaspoonsalt to taste
For the Cilantro Lime Crema
⅔cupsour cream
¼cupfresh cilantrofinely chopped
2tablespoonsfresh lime juice
Instructions
For the Slow Cooker
Put the meat, onion, garlic, chili powder, cumin, and salsa into the slow cooker and stir to combine. Cover and cook on LOW for 5-6 hours.
Add the bell pepper and black beans to the slow cooker and season to taste with salt. Continue to cook on LOW for an additional 2 hours.
Combine the sour cream with the cilantro and lime juice in a small bowl and set aside.
When the chili is done, serve topped with the crema, tortilla chips, cheese, and diced avocado.
For the Instant Pot
Place the meat, onion, garlic, chili powder, cumin, salsa and 1 cup beef broth in the Instant Pot. Lock the lid in place, making sure the venting valve is sealed.
Set Instant Pot to cook on high for 35 minutes. When the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the venting valve to release any remaining pressure. When the pressure pin drops, remove the lid.
Set the Instant Pot on "Saute' mode and stir in the red pepper and black beans. Bring to a simmer and cook just until the peppers are tender to your liking.
If a thicker chili is desired, stir 2 tablespoons of masa harina into the chili and bring to a simmer, stirring constantly until thickened. Cancel "Saute" mode and serve topped with the cilantro crema.
For the Stove Top
Place the meat, onion, garlic, chili powder, cumin, salsa, and 1 cup beef broth in a large pot on the stove.
Turn the heat to medium-high and bring to a simmer. When simmering, cover and reduce the heat to low.
Allow to simmer for 1.5-2 hours or until the meat is very tender.
Stir the beans and peppers into the chili and continue to cook for another 15 minutes or until the peppers are tender to your liking.
If a thicker chili is desired, stir 2 tablespoons of masa harina into the chili and bring to a simmer, stirring constantly until thickened. Remove the chili from the heat and serve topped with the cilantro crema.
Notes
Use a “thick and chunky” salsa: This type of salsa adds some body to the chili and holds its shape better than thinner varieties.
Use more beef stew meat for a meatier chili: 1 pound of beef is enough to add a few big pieces in every bowl but doesn’t make the batch super meaty. Feel free to add another half pound if you like!
Let it simmer longer for better flavors: The longer you let the chili simmer in the crockpot, the better the flavor will be! Alternatively, store the batch of chili in the fridge overnight and eat it the next day or bigger and bolder flavors.
If you like a thick chili: Masa harina, or corn flour, is an excellent thickener. Sprinkle a tablespoon or 2 over the finished chili and stir. Simmer in the crockpot for about 10 minutes. The masa harina will absorb some of the extra liquid and make your chili thicker. The crockpot version of the chili is pretty thick made as is, but you may want it if you're cooking it in the Instant Pot or on the Stovetop.