Slow Cooker Beef and Red Bean Chili

Step 1

In a large saucepan, combine red beans and enough water to cover beans by 2 inches (5 cm). Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Remove from heat, cover and set aside for 1 hour. Drain and rinse beans.

Step 2

In a large nonstick skillet, heat olive oil over medium-high heat. Add half of the meat and chopped onion. Cook, stirring occasionally, until browned.

Step 3

With a slotted spoon, transfer mixture to 3½-4 quart (3½-4 L) slow cooker. Repeat with remaining meat. Stir the remaining ingredients, except red sweet pepper and cilantro, into the mixture in the slow cooker.

Step 4

Cover and cook on low-heat setting for 10-12 hours. Top each serving with snipped fresh cilantro and finely chopped red sweet pepper.