Crock Pot Chili with Beans

Crock Pot Chili with Beans takes roughly 45 minutes from beginning to end. This recipe serves 12 and costs $1.27 per serving. Watching your figure? This gluten free recipe has 312 calories, 29g of protein, and 14g of fat per serving. This recipe from Foodista requires pinto beans, onions, to serve: cheese, and worcestershire sauce. The Super Bowl will be even more special with this recipe. This recipe is typical of American cuisine. Not a lot of people really liked this main course. This recipe

Ingredients

• 1 pound pinto beans
• 2 pounds you can use stew meat in a pinch
• 2 cups beef broth
• 14 ounce canned tomatoes
• 0.5 cup onions
• 1 package chili seasoning
• 0.25 cup ketchup
• 2 tablespoons onion powder
• 2 tablespoons worcestershire sauce
• 1 tablespoon garlic powder
• 12 servings additional salt and pepper
• 12 servings to serve: cheese

Instructions

1. Soak Pinto beans overnight in water, drain and rinse the next morning. 2. Next add diced onions and tomatoes. 3. Add chili meat and seasoning packet along with onion powder and garlic powder, stir to mix. Then pour in beef broth. Two cups is plenty you wont completely cover your beans and meat, but during cooking the meat will release quite a bit of juice and fat, adding to the liquid content. We want to make chili, not soup. 4. Cook on high for two hours in the Crock Pot. 5. Add ketchup and Worcestershire sauce, stir to mix well. Reduce heat to low and continue to cook for 6-8 hours, stirring every couple of hours. Taste an hour or so before serving time and add salt and pepper if needed. 6. I love to serve our chili with a batch of Christy Jordans Dixie Cornbread. Its the best cornbread Ive ever eaten.