How to Make Chili with Dry Beans in Slow Cooker – Easy and Delicious Recipe

Overview

Chili is a classic dish that originated in Texas and has many variations across the US and beyond. It typically consists of meat, beans, tomatoes, peppers, garlic, and spices cooked together in a thick sauce. Some people like to add cheese, sour cream, onions, or cilantro as toppings. 

Chili can be made on the stovetop, in the oven, or in a slow cooker. A slow cooker is a convenient appliance that allows you to cook food at a low temperature for a long time without much supervision. It is ideal for making chili with dry beans because it softens the beans and infuses them with flavor. You can also use canned beans if you prefer or if you are short on time. In this recipe, you will learn how to make chili with dry beans in slow cooker using ground beef as the meat. 

You can also use other types of meat such as turkey, chicken, pork, or sausage if you like. You will need a large crock pot that can hold at least 6 quarts of liquid. The recipe makes about 12 servings of chili that can be enjoyed as a main course or a side dish.

How to make chili with dry beans in slow cooker

Ingredients:

• 1 tablespoon of cooking oil
• 2 pounds of ground beef
• 1 large onion, diced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 yellow or orange pepper, diced
• 4 cloves of garlic, minced
• 3 tablespoons of chili powder
• 1 teaspoon of black pepper
• 1 teaspoon of cumin
• 6 ounces of jarred or fresh sliced jalapeños
• 1 cup of dried pinto beans
• 1 cup of dried light red kidney beans
• 1/2 cup of dried great northern beans
• 2 14-ounce cans of tomatoes or 10 to 12 fresh diced tomatoes
• Water to cover the ingredients

Instructions:

1. Heat the oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through. Drain the excess fat and transfer the beef to a plate.
2. In the same skillet, cook the onion and peppers over medium heat until soft, stirring occasionally. Add the garlic and cook for another minute.
3. Place the beef, onion mixture, chili powder, black pepper, cumin, jalapeños, beans, and tomatoes in the crock pot. Add enough water to cover the ingredients by an inch.
4. Cover the crock pot with the lid and cook on high for 6 to 8 hours or on low for 10 to 12 hours until the beans are tender and the chili is thickened.
5. Serve the chili hot with your favorite toppings such as cheese, sour cream, onions, cilantro, cornbread, rice, or tortilla chips.

FAQs

Q: Can I use canned beans instead of dry beans? 

A: Yes, you can use canned beans if you want to save time or if you don’t have dry beans on hand. You will need about 4 cans of beans (15 ounces each) of your choice such as pinto beans, kidney beans, black beans, or white beans. Drain and rinse the beans before adding them to the crock pot. You may also need to reduce the amount of water by half since canned beans are already cooked and moist.

Q: How can I make my chili spicier or milder? 

A: You can adjust the spiciness of your chili by adding more or less jalapeños, chili powder, cumin, or other spices such as cayenne pepper, paprika, or oregano. You can also use different types of peppers such as serrano, habanero, or poblano for more or less heat. To make your chili milder, you can add some sugar, honey, or ketchup to balance out the acidity and spiciness of the tomatoes and peppers.

Q: How can I thicken my chili if it is too watery? A: If your chili is too watery after cooking, you can try one of these methods to thicken it:

• Remove the lid of the crock pot and cook on high for another 30 minutes to an hour to evaporate some of the liquid.
• Mash some of the beans with a potato masher or a fork and stir them back into the chili to create a thicker texture.
• Add some cornstarch, flour, or cornmeal dissolved in water to the chili and cook on high for another 15 minutes to thicken the sauce.
• Add some tomato paste, cheese, or sour cream to the chili and stir well to make it creamier and richer.

Q: How can I store and reheat my leftover chili? 

A: You can store your leftover chili in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat your chili, you can microwave it in a microwave-safe bowl for a few minutes until hot, stirring occasionally. You can also reheat it on the stovetop over medium-low heat until simmering, stirring frequently. You may need to add some water or broth if your chili is too thick after reheating.

Conclusion

Making chili with dry beans in slow cooker is a simple and delicious way to enjoy a hearty and satisfying meal with minimal effort. You just need to brown the ground beef, chop the vegetables, and toss everything in the crock pot with some spices and water. After several hours of slow cooking, you will have a rich and flavorful chili that you can serve with your favorite toppings and sides. This recipe is also versatile and adaptable to your preferences and tastes. 

You can use different types of meat, beans, tomatoes, peppers, and spices to create your own version of chili. You can also make it spicier or milder according to your liking. You can enjoy this chili as a main course or a side dish for lunch or dinner. You can also make a large batch and freeze some for later use. This chili is perfect for cold days, potlucks, parties, or any occasion that calls for a warm and comforting dish. Try this recipe today and see how easy and delicious it is to make chili with dry beans in slow cooker.