Crock Pot Chili with Beans
1 pound pinto beans, soaked overnight in water, drained and rinsed
2 pounds chili meat – or you can use stew meat in a pinch.
2 cups beef broth
1 14-ounce can diced tomatoes
1/2 cup diced onions
1 package chili seasoning
1/4 cup ketchup
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
1 tablespoon garlic powder
Additional salt and pepper as needed
To Serve: shredded cheese, sour cream, Fritos chips, cornbread, crackers, or tortillas
Soak Pinto beans overnight in water, drain and rinse the next morning.
Next add diced onions and tomatoes.
Add chili meat and seasoning packet along with onion powder and garlic powder, stir to mix. Then pour in beef broth. Two cups is plenty – you won’t completely cover your beans and meat, but during cooking the meat will release quite a bit of juice and fat, adding to the liquid content. We want to make chili, not soup.
Cook on high for two hours in the Crock Pot. Add ketchup and Worcestershire sauce, stir to mix well. Reduce heat to low and continue to cook for 6-8 hours, stirring every couple of hours. Taste an hour or so before serving time and add salt and pepper if needed.
I love to serve our chili with a batch of Christy Jordan’s Dixie Cornbread. It’s the best cornbread I’ve ever eaten.