Vince's Famous Slow Cooker Chili

Ingredients

1 dried ancho chile *

½ dried chipotle chile *

1 medium onion, chopped

1 lb. Belden Barns Tiger’s Eye beans, rinsed

1 garlic clove

1 tablespoon coriander seed, ground

1 tablespoon ground cumin

1 tablespoon dried oregano

½ teaspoon chile powder

½ teaspoon black pepper, ground

½ teaspoon salt

4 cups beef or vegetable broth

2x 14.5-oz. cans diced tomatoes

Topping options: avocado, diced red onion, sour cream, grated cheese, hot sauce

Directions

Put dried chiles in a shallow bowl and cover with 1 cup boiling water. Cover the bowl and leave to soak while preparing the remaining ingredients.

Combine everything but the chiles in a 6-quart or larger slow-cooker.

Once the chiles have softened, remove the peppers and set the soaking water aside. Remove any stem and seeds from the chiles and chop them, adding to the slow cooker along with the reserved soaking water.

Cover and cook on the LOW setting for 8 hours.

Serve with the toppings of your choice along with freshly baked Belden Barns Floriani Red Flint Cornbread!

Notes

“Famous” might be stretching the truth a bit, but this dish is a popular meal in our house. The recipe gets a nice warmth from the chiles, but is still great for the kiddos.

* If you’re feeding a more fiery household, you can increase the dried chiles to two ancho and one chipotle as well as increase the chili powder to any desired amount.