Prep 15 mins
Cook 14 hrs
People are always asking for my chili recipes, and my anwer is -- I don't have one. I've always cooked it by looks and taste, and never really kept track. I knew when it was right. I'd been making chili for years in a dutch oven on the stove -- I still make it the old way sometimes, but I love my crockpot for this recipe. I tried the recipe in the cookbook that came with my original crockpot years ago and was horribly disappointed. I then tried adapting my dutch-oven recipe to the crockpot, but that missed the mark too. One day I was looking to make black beans for black beans and rice and decided to do the whole thing in the crockpot. They came out perfectly (and have done so every time since). At that point I had a mild epiphany. The black beans create a wonderfully thick sauce on their own. Long story short, I've never looked back. This recipe also does very nicely as a vegetarian dish if you remove the ground beef and substitute vegetable broth for the chicken broth).
- 16 ounces dried black beans
- 3 (14 1/2 ounce) cans chicken broth
- 2 green bell peppers, diced
- 1 red bell pepper, diced
- 2 medium onions, diced
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1⁄4 teaspoon ground red pepper
- 2 tomatoes, diced
- 4 tablespoons masa corn flour
- 2 cups shredded cheddar cheese
- Combine dried beans and chicken broth in crockpot.
- Cook on low for 8 hours.
- In large sautee pan, brown ground beef, seasoning with salt and pepper.
- Add ground beef to cooked beans in crockpot.
- Add olive oil to remaining fat in pan if necessary.
- Cook peppers and onions until softened and lightly browned, seasoning with salt and pepper.
- Add crushed garlic and cook for about a minute.
- Add the chili powder, red pepper, cumin and masa flour and cook to form a paste.
- Add mixture to crockpot along with the bay leaves and diced tomatoes.
- Cook on low for 6 hours.
- Spoon servings into bowls and top with cheese.
- Serve with tortilla chips.