Really Old-Fashioned Chili With Salsa Cruda - cooking recipe

Ingredients

2 lbs ground sirloin
2 medium yellow onions, chopped
1 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

Preparation

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.
Transfer mixture to a slow cooker; add in the kidney beans, tomatoes, sauce, broth, chili powder, oregano, and cumin; stir to mix well.
Cover and cook on LOW for 8-9 hours, stirring occasionally.
Season with salt to taste during the last hour of cooking.
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.
Serve the chili in bowls topped with salsa, cheese, and avocado slices.