I found this on Coleen's Recipes about a year ago, and finally got around to making a version of it last night! I tweaked a few things based on personal preference, and what I had available and listed those changes in the version below. My husband and son both really enjoyed this recipe, and I did too! I was a little light on the seasonings and thought it needed a little bit more flavor (the original recipe called for a small can of chilies, which I omitted, but think it needed them - that's why I suggest adding a can of diced tomatoes with chilies, which I will be adding next time!)
We served ours over some steamed brown rice, and it was hearty, filling, and comforting on a cold night!
|Getting the ingredients ready to go!|
|Everything but the beans ready in the crock pot.|
|The soaked beans on the stove (I did the quick soak method).|
|All the ingredients ready to simmer the day away!|
Crock Pot Chili slightly modified from Coleen's Recipes
1 16-oz bag dry Pinto beans
1 lb ground beef
1 medium/large onion, diced
1 can rotel tomatoes with chilies (I didn't include this in my version but wished I had, I thought it needed it)
4 medium carrots, grated (about 2 cups)
3 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon dry oregano leaves
1/8 teaspoon cayenne pepper (or to taste)
½ teaspoon black pepper
5 cups chicken broth (or water and chicken bouillon)
1 cup cheddar cheese, shredded
- Either pre-soak your beans overnight, or do a quick soak in the morning (rinse them, then place in a large pot with 5 cups of water; bring to a full boil and allow to boil for 2 minutes. Remove from heat, cover, and allow to sit for 1 full hour. Then drain them, rinse them well, and continue with the recipe).
- Place soaked beans, ground beef, onion, rotel tomatoes (if using), carrots, seasonings, and chicken broth in a large crock pot.
- Cover and set to low heat for 10 hours, stirring a couple times to break the ground beef up (I put mine in frozen, and stirred it after about 2 hours and then once or twice more in the afternoon/evening).
- About 30 minutes before you're ready to eat, stir in the cheddar cheese and let that melt in.
Serve over rice, with cornbread, with more cheese, sour cream, etc. Enjoy!