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Crock-Pot Chili (Overnight Chili)

Steve Johnson
No ratings yet
Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day 45 minutes
Course Main Course, Soup
Cuisine American

Equipment

  • Crock-Pot

Ingredients
  

  • 2 lbs Ground Beef or Loin Tips
  • 1 cup DRY Beans (pinto, kidney, black, navy, etc.)
  • 5-6 cups Water
  • 2 large Tomatoes diced
  • 1 large Onion diced
  • 2 large Anaheim Peppers chopped
  • 1 or 2 Habanero or Jalapeno Peppers chopped – if desired
  • 1 head Garlic peeled and chopped
  • 4 tbsp Chili Powder
  • 4 tbsp Crisco or Butter
  • 1 tbsp Cumin
  • Salt (to taste)
  • 1 tbsp Masa (if desired)

Instructions
 

  • Add dried beans and water to Crock-Pot and cook overnight on medium heat. Make sure beans are covered by water as they will expand approximately 3X their dried volume.
  • The next day, preheat a skillet and melt Crisco or butter and brown beef. Add onions, peppers and garlic and sautéed until all are soft and translucent. Add tomatoes and dry ingredients and cook until well incorporated. Add mixture from skillet to the beans in the Crock-Pot. Add water to achieve desired thickness, if desired, if thicker chili is desired, add 1 tbsp of Masa or Corn Starch (be sure to dilute corn starch in cold water before adding).
  • Total time Overnight + 45 minutes – overnight to cook beans, but once beans are cooked, the remainder of the recipe comes together quickly.
Keyword beef, Chili, Comfort, crock pot, Fall, Winter
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