Crock Pot Chili with Beans
By: Amanda Coers
Published: Thursday, October 10, 2013 - 5:50pm

Ingredients




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

Preparation

1 Soak Pinto beans overnight in water, drain and rinse the next morning. 2 Next add diced onions and tomatoes. 3 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. 4 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. 5 I love to serve our chili with a batch of Christy Jordan’s Dixie Cornbread. It’s the best cornbread I’ve ever eaten.

About

This hearty chili has a mild flavor, perfect for families with kids. It's easy to customize and add your favorite toppings.