Crock Pot Chili with Beans

In the slow cooker, combine the soaked pinto beans, diced onions, diced tomatoes, chili peppers, meat, onion powder, garlic powder, and spice blend. Stir well to incorporate all ingredients.

Ingredients

5 mL of Pinto Beans

1 piece of Onion

2 pieces of Tomato

2 pieces of Chili Pepper

450 g of Meat

5 mL of Onion Powder

5 mL of Garlic Powder

30 mL of Spice Blend

5 mL of Salt And Pepper

Equipment

Slow Cooker

Pour the beef broth over the mixture. Do not worry if the liquid does not fully submerge the ingredients, as the meat will release juices during the cooking process.

Ingredients

5 mL of Meat

475 mL of Beef Broth

Equipment

Slow Cooker

Cover and cook on the high setting for two hours.

Equipment

Slow Cooker

Stir in the ketchup and Worcestershire sauce. Reduce the heat to low and continue cooking for 6 to 8 hours, stirring occasionally to ensure even cooking.

Ingredients

120 mL of Ketchup

15 mL of Worcestershire Sauce

Equipment

Slow Cooker

Taste the chili one hour before serving and season with salt and pepper as needed. Serve hot with a side of cornbread.

Ingredients

2½ mL of Chili Pepper

2½ mL of Salt And Pepper

4 pieces of Cornbread