Step 1

In a food processor combine poblano peppers, sweet pepper, and garlic. Cover and process until finely chopped. In a large skillet cook ground pork and onion over medium heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add pepper mixture; cook and stir for 2 to 3 minutes or until peppers are tender.

Step 2

Transfer meat mixture to a 3 1/2- or 4-quart slow cooker with a car adapter. Stir in beans, green salsa, broth, and cumin. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours; cool slightly. If desired, mash beans slightly with a potato masher. Transfer chili to a storage container; cover and chill overnight.

Step 3

Return chili to slow cooker. Stir mixture well. Cover and reheat on high-heat setting about 2 hours or until heated through, stirring occasionally.

Step 4

Tightly cover slow cooker and tote in an insulated carrier. Tote cilantro and, if desired, sour cream and/or red salsa in an insulated cooler with ice packs.

Step 5

At the tailgating site, plug slow cooker into car adapter and keep chili warm on warm-heat setting. Before serving, stir in snipped cilantro. Top each serving with cilantro leaves, sour cream, and/or red salsa. If desired, serve with corn chips.