Chili powder and Rotel tomatoes add most of the flavor here, doing what decades of chili recipes get right: building comfort with heat and tang. Slow-cooked dry beans pick up beefy richness and, when you toss in a few fresh tomatoes at the end, you get a bright lift that keeps things fresh and balanced. Ready to try this money-saving chili recipe with dried beans?
PrintThe Best Money-Saving Chili Recipe Using Your Slow Cooker
Chili powder and Rotel tomatoes add most of the flavor here, doing what decades of chili recipes get right: building comfort with heat and tang. Slow-cooked dry beans pick up beefy richness and, when you toss in a few fresh tomatoes at the end, you get a bright lift that keeps things fresh and balanced. Ready to try this money-saving chili recipe with dried beans?
Ingredients
1 pound dry pinto or kidney beans
1 tablespoon vegetable oil
1 cup chopped onion
1 large green bell pepper, chopped
2 pounds ground beef (at least 80 percent lean
2 cans Rotel diced tomatoes
3 tablespoons chili powder
salt, to taste
Freshly ground black pepper, to taste
Choose your favorite toppings: Sour cream, guacamole, chopped fresh cilantro, shredded cheddar, pepper jack cheese, corn chips, sliced green onions, shredded lettuce, sliced ripe olives, or diced fresh tomatoes, optional, for garnish.
Optional: 1 small hot pepper, such as jalapeño or serrano, chopped
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Instructions
- Rinse and sort the beans, picking out any malformed beans or small stones.
- Add the beans, cover with water in the crock pot. Cover and cook on high for 3 hours or until beans are tender.
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook until wilted. Transfer to the slow cooker.
- Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently.
- Add the canned Rotel tomatoes and chili powder to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.
- Reduce the slow cooker heat setting to low; cover and cook for 3 to 4 hours longer.
- Top chili servings with your favorite optional garnishes.
Notes
- Refrigerate or freeze leftovers for a future meal. Or double the batch and freeze half.
- Use leftover chili in burritos, tacos, or omelets, or use it as a pasta topper. It makes a tasty topping for baked potatoes, or hot dogs too!
- For fast microwave lunches, freeze leftovers in single-serve portions.
- Leftover chili can be stored in the refrigerator in an airtight container for up to three days.
- Chili is a great dish to freeze. Simply place it in an airtight container or freezer bag and put it in the freezer, where it will last for up to six months.
Add the beans, cover with water in the crock pot. Cover and cook on high for 3 hours or until beans are tender (this step can be done quickly on the stovetop as well).
Heat the vegetable oil in a large skillet over medium heat. Add the onion, bell pepper, and hot pepper and cook until softened. Transfer to the slow cooker.
Add the ground beef to the skillet and cook until no longer pink, turning and stirring frequently. Drain thoroughly and transfer to the slow cooker.
Add the tomatoes and chili powder to the beef and beans; stir to blend. Taste and add salt and freshly ground black pepper, as needed.
Reduce the slow cooker heat setting to low; cover and cook for 3 to 4 hours longer.
Top chili servings with your favorite optional garnishes.
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