Tuesday, January 24, 2012

Easy Crockpot Chili w/Dried Beans

I recently read a recipe in Midwest Living Magazine that talked about using dried red kidney beans in chili. Whiles they liked the flavor they didn't care for all the presoaking and precooking. My thought was well soaking isn't a problem, but pre-cooking? Really I had just made a batch of chili using dried beans instead of canned beans the other day, and I didn't precook. I have made this recipe twice this winter and both times it turned out just fine. Sorry I didn't get a photo, it was chili and I was hungry!

This fits in a medium sized crock pot. Its the only size I have so I have no idea what it holds.

This is important, the night before you have to soak your beans. However, I put most of my it together the night before.

Night Before:
Soak 1-1.5 cups of dried beans, in water (follow bag instructions)

Heat 1 T oil in large skillet, coarsely chop 1/2 med onion, 1/2 of med green bell pepper, and mince 1 T of garlic, saute in skillet add:
Brown 1lb of Hamburger or Ground Turkey (if you use Turkey up the chili flakes)
As it browns add the following seasoning mix (adjust as you like)
2 T of Chili Powder
2 t of Cumin
1 t of Garlic Powder
1/2 t of Chili Flakes
1/8 t of Cinnamon or Coco Powder (which ever you prefer)
1/4 t or to taste of Kosher salt
Black Pepper to taste
Add to your meat and pepper mix in skillet, once browned add to crock pot.

There is a new product from Rotel called Rotel Sauce. It comes in a small can and I found it with the tomato sauces at the store. Add 1 Can.
1 Can of Crushed Fire Roasted Tomatoes
Stir in with meat, cover and place in fridge. Leave beans in water, cover, and leave on counter.

Before I leave for work in the morning I just do a few more steps:
Drain soaked beans and rinse, and add to crock pot.
Stir to incorporate everything, add 1.5-2 Cups of V-8 Spicy Hot Low Sodium Vegetable Juice, to lightly cover everything and fill crock.

I also put a few frozen cinnamon rolls in a pan in the oven to rise. When I come home I pull out and warm up oven, and the bake according to package directions.

Cook chili covered on low for 8-9 hours. If you happen to be home for lunch stir, if not, don't worry it should be fine. Stir and taste before serving make sure beans are done, if by chance they are not turn on high, and they should be done in a hour.

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