nebraskastarbeef.com
Crock-Pot Chili (Overnight Chili)
Crock-Pot Chili (Overnight Chili) Crock-Pot 2 lbs Ground Beef or Loin Tips1 cup DRY Beans (pinto, kidney, black, navy, etc.)5-6 cups Water2 large Tomatoes, diced1 large Onion, diced2 large Anaheim Peppers, chopped1 or 2 Habanero or Jalapeno Peppers, chopped - if desired1 head Garlic, peeled and chopped4 tbsp Chili Powder4 tbsp Crisco or Butter1 tbsp
Prep
24h
Cook
45 min
Total
24h 45m
Serves
—
Instructions
- 01
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.
- 02
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).
- 03
Total time Overnight + 45 minutes – overnight to cook beans, but once beans are cooked, the remainder of the recipe comes together quickly.
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