Cooking Time:
6-8 hours on LOWServings:
10
Ingredients
1 clove of garlic 1 green pepper, diced 1 red pepper, diced 2 lb. ground beef, browned 1/2 onion, chopped 2 - 14.5 oz. cans of diced tomatoes 2 - 10 oz. cans of rotel 6 oz. tomato sauce 2 to 3 T. chili powder 8 oz. beer (or water) salt & pepper to taste 1 bag of Hurst Pinto Beans
I call this recipe “Mom’s Favorite Chili” because it is my new favorite slow cooker chili recipe! I like chili and I especially like when it’s super flavorful with lots of beans so I was thrilled when Hurst Beans offered to send me some beans to create a new recipe AND sponsor a giveaway to all the loyal followers of GetCrocked.com. How could I resist? So away I went in my kitchen with one intention – to create MY favorite slow cooker chili. Well I did, and here it is!
TO ENTER THE GIVEAWAY: (sorry the entry period has passed)
– EMAIL your favorite chili recipe (and a picture if you have it) to crockpotgirl (at) getcrocked.com with the subject “CHILI RECIPE” or message me through Facebook.
CONTEST DETAILS:
I’ve posted all the entries on my Facebook page and the recipe with the most “likes” will receive a prize pack including a 6-pack of Hurst’s HamBeens® PLUS Crock-Pot 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel! (I’ll even select a few participants at random to win Crock-Pot lunch crocks and seasoning packets just for fun!)
Mom’s Favorite Chili Recipe:
- Saute onion and garlic in a skillet over medium-high heat.
- Add ground beef and season with salt & pepper. Cook until just a bit of pink remains.
- Meanwhile, mix 2-3 tablespoons of chili powder into 8 ounces of beer and let sit. (can use water if you don’t have beer)
- Transfer meat mixture to a plate lined with a paper towel and drain the fat (can also use a colander if preferred).
- Wash & drain beans.
- Place meat mixture in a large slow cooker.
- Pour beans over meat mixture and top with beer/chili powder mix.
- Put remaining ingredients in the slow cooker and mix well – make sure all beans are covered with liquid.
- Cover and Crock on LOW for 6-8 hours.
Serve in bowls with your favorite chili toppings. I like cheese and a dab of sour cream on mine!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
Did you presoak the beans or boil & set for 1 hour before adding to your recipe. I was always under the impression that when cooking dried beans you were not to add tomatoes, etc, unless presoaked as beans would remain hard.
Great Question! I did not pre-soak the beans, but per the instructions I did wash and drain the beans before adding them to the chili. Key is to be sure to cover the beans with the liquid, because they are crocking for a long time they will get done. Great recipe when you didn’t have time to soak the beans. I did not have the problem of the beans staying hard, they were delicious. Happy Crocking! 🙂
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How big is your “bag of beans”?!
I don’t have a bag on hand right now, but it is the 15 bean bag of Hurst Beans, and I believe it was about a 15 oz. size. Happy Crocking!
Also, do you have a print button? Hard to print when the ingredients list is a page away from the directions. Thanks. Trying to make this today!
Hi JayPee… Yes, half way down the page is a “Share and Enjoy” area, and the first icon is a print button! Happy Crocking!
Does the recipe call for a red bell pepper or a red chili pepper?
Hi Scott it actually calls for a red pepper! Thanks for the question, and Happy Crocking!
I followed the directions and it took 12 hrs to cook the beans. What went wrong?
I usually soak the beans overnight before I cook them in the slow cooker, but I have heard others say they don’t soak their beans??? You should maybe soak them over night before…. Thanks for the question, and Happy Crocking!
Part 2….Even at 10PM the chili was so good. I had to test the beans.