1 lb cubed sirloin or stew meat
3 cloves garlic, minced
2-3 small zucchini or yellow squash, sliced into coins
1 onion, diced
7 oz chipotles in adobe, minced (with sauce)
20 oz (2 cans) diced tomatoes with chopped chiles, drained
30 oz (2 cans) dark red kidney beans, drained
1/2 teaspoon ground chipotle
1 1/2 tablespoons New Mexican chili powder
freshly ground black pepper
Spray a skillet with nonstick spray. Quickly saute the meat until the meat is just barely cooked on all sides. Add to a 4-quart slow cooker. Stir. In a small bowl, stir together the chipotles in adobe, tomatoes, beans, vegatables, and spices. Pour over the meat mixture. Stir to evenly combine. Cook on low 7-8 hrs and then high until ready to serve (up to 2 hours). Stir prior to serving.
Note: if the chili looks watery then turn up to high and leave the lid ajar for 30 minutes or until thickened.
A rainy summer day calls for a slightly summery take on the usual slow cooker chili. I say this every year but it is true, I like using my slow cooker way more in the summer than I do in the winter. In the winter, I don’t mind the stove and oven heating up the house but in the summer, in my 1930s house with only a window unit to cool the whole first floor, baking and boiling hold little interest. It isn’t as if every summer meal is going to be a salad or sandwich or made on the grill (although we do a lot of all that) some are going to be hot and made indoors! Might as well make use of the slow cooker! This chili is on the spicy side and quite hearty. I like it with some sour cream on top to take the edge off. It also makes great use of summer squash–something I am already seeing in abundance. Perfect for a hot, steamy rainy summer evening.