Make Crock Pot Chili With Dried Beans

Great chili cooked in the traditional way takes hours of attention, but with a crock pot you can just put all the ingredients in at once and let it do the work for you. Prepare your chili in the morning and come home in the evening to a fragrant, delicious dish made with dried beans and plenty of spices.

Ingredients

  • 1 tablespoon cooking oil
  • 2 pounds ground beef
  • 1 large onion
  • 1 green pepper
  • 1 red pepper
  • 2 14-ounce cans tomatoes
  • 4 cloves garlic
  • 3 tablespoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 6 oz jar sliced jalapenos
  • 1 cup dried pinto beans
  • 1 cup dried black beans

Steps

Preparing the Ingredients

  1. Heat the oil in a skillet over medium heat.
  2. Brown the beef in the skillet. Use a spatula to break it up into pieces as it cooks. Continue browning the beef and breaking it up until it's cooked.
  3. Remove the beef to a plate.
  4. Dice the onion.
  5. Dice the green and red peppers.
  6. Mince the garlic.

Cooking the Chili

  1. Place all the ingredients in the crock pot.
  2. Add enough water to cover the ingredients.
  3. Place the lid on the pot.
  4. Cook the chili on high for 6 - 8 hours.
  5. Serve the chili. When it's finished, it will have a deep brownish red hue. Serve with fresh chopped onions and crackers or tortilla chips.

Trying Variations

  1. Make white bean crock pot chili. This delicious variation on crock pot chili uses ground turkey instead of ground beef. Replace the kidney beans and pinto beans with great northern beans, and use plenty of green chiles.
  2. Make Texas crock pot chili. You can skip the beans altogether and use 2 pound of chopped sirloin steak instead of ground beef. Slow cook the meat and vegetables until the meat is fall-apart tender.
  3. Make vegetarian crock pot chili. Replace the ground beef with an extra cup of black beans, and add carrots, celery, sweet potatoes, and any other vegetables you love to eat. Cover the chili ingredients with vegetable broth instead of water. After 6 - 8 hours of cooking, your vegetarian chili will be deliciously rich.
  4. Finished.



Tips

  • Tomatoes are not absolutely necessary for chili. For taste purposes, or allergies, replace the juice of the tomatoes with beef broth or another liquid.
  • Some hot peppers are hotter than others. Choose your hot peppers with caution. If you use a very hot pepper variety, try adding a add a small portion of the pepper, minus the seeds and core for starters; more can always be added later.
  • Most beans will work for this recipe, but if you want to use dried kidney beans, do not put them directly into the slow cooker. Kidney beans contain high levels of phytohaemagglutinin, a lectin that can make you sick. To make dried kidney beans safe for slow cooking, par-boil them in lots of water for 12 minutes before rinsing them and adding them to the slow cooker.
  • Try garnishing the chili with fresh chopped toppings like onions, cilantro, tomatoes and cheese, pepper flakes and so on.
  • If you like a less 'beefy' chili (soupier), try adding a half can of tomato sauce halfway through the cooking.

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Sources and Citations

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