1 or 2Habanero or Jalapeno Pepperschopped - if desired
1headGarlicpeeled and chopped
4tbspChili Powder
4tbspCrisco or Butter
1tbspCumin
Salt(to taste)
1tbspMasa(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.