Recipe from the Crockpot Cookbook and Owner’s Manual
1/2 lb. dried pinto beans
3 – 14 1/4 oz. cans tomatoes (I used diced)
3 lbs. ground chuck, browned and drained
2 green peppers, chopped
2 onions, chopped
4 cloves garlic, minced
4-5 T chili powder (I used 4)
1 t. pepper
2 t. cumin
2 t. salt (I used 1)
sour cream (optional)
shredded cheddar cheese (optional)
Completely soften beans by cooking in boiling water on the stove. (I boiled them the night before for about 10 minutes then let them sit in water and then refrigerated overnight). Drain the water off the beans. Put all ingredients in slow cooker in the order listed and stir. (I didn’t stir. In fact I didn’t notice it said stir until now. Why do you put things in a certain order and then stir? Makes no sense!) Cover and cook on low for 10-12 hours or on high for 5-6 hours. Top with sour cream and cheese if desired.
When I got home it looked kind of burned on top but I think that was all the spices that turned dark because I didn’t stir. No problem, I just stirred and all was well. Next time I would go ahead and stir but still don’t understand the putting things in order business! Oh well. Any way, it was very good. Husband said “This is the best chili you ever made.”
Recommended unit size; 4-7 quarts
Sounds delish! I love comfort food.
Sadly, it’s perfect weather for Chili. I’m going to try this recipe this tomorrow. Thanks
I know. So sad!
Mmm, sounds great!
Thanks. It was!
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