Crock Pot Two Bean Chili

Cook Time

Prep time: 8 hours 25 min
Cook time: 7 hours
Ready in: 15 hours 25 min
Yields: 8 servings
4 stars from 2 ratings of 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
  1. 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.
  2. In a pan, brown the ground beef. Once it is no longer pink, drain and rinse.
  3. In 6 qt. crock pot, add all the ingredients, and stir.
  4. Cook on low heat setting for 7-8 hours, or until beans are tender.

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