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?
- 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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