Chili Recipe with Dried Beans
This is my husband's super secret chili recipe! It's perfect as a freezer or slow cooker meal!
Ingredients
- 2 lbs ground beef browned
- 1 large onion diced
- 1 lb kidney beans Cook 1lb of kidney beans (see notes below). Or use 3 15.5oz cans kidney beans.
- 2 cans diced tomatoes undrained
- 2 cans rotel undrained
- 1 packet onion soup mix
- 3 TB Chili Powder When serving to kids, I usually back off to 1TB. You can also add more to your taste!
- 2 tsp cumin
- 3 TB salt
- 1 TB pepper
- 2 TB oregano
- 1/2 tsp liquid smoke omit if using smoked paprika
- 3 cloves garlic minced
- 1/4 cup brown sugar or sucanat
- 2 tsp paprika you can use smoked paprika. If smoked paprika is used, omit liquid smoke.
- 2 TB onion powder
- 4 cups water
Instructions
- Brown ground beef, drain
For Stovetop:
- To drained ground beef, add all of the ingredients. Stir together. Bring to boiling on stove. Once boiling, lower temp to a simmer. Simmer for at least 30 minutes.
For Slow Cooker
- Brown ground beef and drain. Add beef and all ingredients to slow cooker. Mix together. Cook on low for 6-8 hours or on high for 3-4 hours. *see note below if you choose to add dried beans to slow cooker instead of cooked*
Notes
To cook 1lb of dried beans OR 1 1/2 to 2 cups of dried beans:
Soak if you desire. Once ready to cook, add enough water to cover beans by 2-3 inches of water. I don't add any salt or anything to the beans used for chili because of all the seasonings going in. Cook for about 1 - 1 1/2 hours on stove top until done. If adding dried beans to slow cooker instead of cooked beans: add an additional 10 cups of water to slow cooker. I tend to not do this because I do NOT want my meal to burn due to not having enough water in slow cooker! To freeze chili:
Cook chili as normal, then let it cool completely. Place in Ziploc bags or whatever container you like and freeze! Will keep in freezer 3-4 months.
Soak if you desire. Once ready to cook, add enough water to cover beans by 2-3 inches of water. I don't add any salt or anything to the beans used for chili because of all the seasonings going in. Cook for about 1 - 1 1/2 hours on stove top until done. If adding dried beans to slow cooker instead of cooked beans: add an additional 10 cups of water to slow cooker. I tend to not do this because I do NOT want my meal to burn due to not having enough water in slow cooker! To freeze chili:
Cook chili as normal, then let it cool completely. Place in Ziploc bags or whatever container you like and freeze! Will keep in freezer 3-4 months.
Tried this recipe?Let us know how it was!