Four Bean Chili

Posted on November 25, 2013

Love eating hot chili with cheese on a cold night! Yum! Recipe in post.

Remember – I cook for an army – so be prepared to have leftovers if you don’t have a big family like I do – or cut the recipe in half if you need to.

Ingredients

  • 2 lbs of stew meat OR 2 lbs of ground beef
    • If you use ground beef – cook and drain the meat first
  • 1 can of Dark Red Kidney beans – drained
  • 1 can of Light Red Kidney beans – drained
  • 1 can of Black beans – drained and rinsed
  • 1 can of Pinto beans – drained
  • 1 large onion – diced
  • 2¬†cans diced tomato¬†– chili flavor if you want
  • 2 cans tomato paste (the small ones)
  • sliced jalepenos (optional – I usually don’t include them – but add them to Tony’s bowl when serving him)
  • 1-2 pkgs of Chili seasoning (1 usually only use one, but if you want more kick you can use 2)
  • Salt, pepper, garlic powder, and paprika (I recommend throwing some in) to taste
  • Shredded Cheddar Cheese

Instructions

  1. Add stew meat (raw) or ground beef (cooked) to crockpot
  2. Add chili seasoning, salt, pepper, garlic powder, paprika
  3. Add beans, onion, diced tomato (do not drain), and tomato paste to crockpot
  4. Set on low for 8 hours ( I don’t like to cook this on high as I like the meat to get tender and soak up the seasonings)
  5. Serve with shredded cheese on top, add jalapeno’s if you like them – also is good served over cornbread or with Fritos

 

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