Crock Pot Two Bean Chili
When weather begins to get colder, one of the things I look forward to is a fresh pot of chili to help warm me up. This recipe has been amazing choice for fulfilling that craving. Utilizing both pinto and kidney beans, there is definitely a bonus!
I was raised in a family where if someone couldn't breath fire when they were enjoying their chili, then it wasn't worth eatting. Unfortunately, my own family isn't the same. So I have had to trim down on some of the spices I always loved in my chili, so they could tolerate it. Another thing I have discovered is that the addition of cinnamon truly adds a flare I have rarely found in other chili.
While the prep time seems to be a little long, the primary reason is because I have discovered if I soak the dry beans overnight in water, they become more tender in the crockpot, and normally do not take as long to cook. Another key ingredient I utilize in my own chili, is to add bell pepper, but that is truly a personal preference. I usually use bell peppers and onions in almost all my meals!
- 1/2 lb. dry pinto beans
- 1/2 lb. dry red kidney beans
- 1 1/2 lbs. ground beef
- 1 large yellow onion, diced
- 2 stalks of celery
- 28 oz. diced tomatoes, undrained
- 15 oz. tomato sauce
- 1 c. bell pepper, diced
- 6-10 jalapeno peppers, diced
- 2 tsp. dried habanero
- 2 tbsp. crushed red pepper
- 3 tsp. chili powder
- 2 tsp. cumin powder
- 1/2 tsp. dried oregano
- 1/4 tsp. ground cinnamon
- 2 tsp. salt
- 1 tsp. black pepper
- In large bowl, soak the pinto and kidney beans in water over night. (This is the primary reason it takes so long to prep this recipe). Drain the beans.
- In a pan, brown the ground beef. Once it is no longer pink, drain and rinse.
- In 6 qt. crock pot, add all the ingredients, and stir.
- Cook on low heat setting for 7-8 hours, or until beans are tender.
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