Crockpot Chili (100% fresh ingredients version)

CROCKPOT CHILI (100% fresh ingredients version)

9 oz pinto beans
9 oz kidney beans
1 Tbsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
5 lb. tomatoes, cored, chopped or pureed to desired consistency
6 oz poblano peppers, seeded and minced
2 bell peppers, chopped
2 onions, chopped
3 lbs ground beef (I use 85/15), browned*
8 tsp.taco seasoning

Soak beans overnight. Drain and rinse. Place beans in a pot with salt, pepper, garlic powder, and onion powder. Add water to cover. Bring to a boil. Reduce heat and simmer 2-3 hours until done.

Combine beans (with cooking water) and rest of ingredients. Cook 6+ hours.

Easier version using canned beans and tomatoes here

*I sometimes use a 3 lb roast instead of ground beef. Cook and chop roast, then add as above.

Crockpot Chili

CROCKPOT CHILI

3 lbs ground beef (I use 85/15)*
1 can (16 oz) light red kidney beans
1 can (16 oz) dark red kidney beans
2 cans (16 oz each) pinto beans
28 oz crushed tomatoes
2 cans (10 oz each) Rotel (I use mild)
2 onions, chopped (or 10 oz bag frozen)
2 bell peppers, chopped (or 10 oz bag frozen)
8 tsp (1 packet) taco seasoning
6 oz tomato paste
1 1/4 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder

Brown ground meat. Add with rest of ingredients (undrained) in a large crockpot. Stir. Cook for 6+ hours.

Version using 100% fresh ingredients here

*I sometimes use a 3 lb roast instead of ground beef. Cook and chop roast, then add as above. 

Prairie Fire Dip

PRAIRIE FIRE DIP

16 oz refried beans
1/2 c. shredded provolone
1 Tbsp. finely chopped or grated onion
1 garlic clove, minced
2 tsp. chili powder

Combine all ingredients. Cook over low heat until heated through and cheese is melted. Yield: about 1 3/4 c.