Easy Chili Recipe

This is a great fast chili recipe.  Ranch beans are one of my favorite things, so adding them to this recipe makes it great.

Here's what you need:

• 2 lb. ground beef
• 2 cans of Ranch Style beans
• 1 med. onion
• 1 can stewed tomatoes (can use whole peeled tomatoes if that's what you've got)
• 4 tsp. chili powder
• 1 1/2 Tbsp. of Lawry's seasoning salt
• 1 tsp. black pepper (fresh ground if you have it)
• Optional: fresh chopped jalepeno or dried jalepeno

Ready...this is easy!

1. Cook your ground meat and chopped onion in a large stockpot over med-high heat. When it's no longer pink, drain the grease off the meat (Easy to do if you have a stock pot with a straining lid)
2. Return to burner and add your ranch style beans and tomatoes, keep one of your cans to add water. I think three cans of water is perfect, but if you like it "soupier" or thicker, adjust according to your taste.) Add your three cans of water, chili powder, seasoning salt, and optional, if you like it hot add a fresh chopped jalapeno seeds and all or even dried jalapeno seasoning.
3. Lower heat to medium/low and simmer for at least 30 minutes to let the flavors combine. The longer the better, just add some extra water if you're going to simmer for more than an hour.

Slow Cooker Venison Chili

This is what is on the menu for tonight!  It smelled so good when I got home from work, I could hardly wait for my husband to get home!  Well, I did snitch some before he got home.  I couldn't resist!  This recipe can be adapted with whatever beans you want.  Also, lean beef can be substituted for the venison.  This recipe totally fills up my slow-cooker, so we will be eating this tomorrow too.  I also made my favorite corn bread recipe to go with it.  I'll share that next.

1 1/4 cup dry pinto beans
1 cup dry black beans
2 cans diced tomatoes
2 cans green chilies
1 can corn
1 can tomato soup
1 medium onion (diced)
1 lb venison stew meat or equivalent
1 tsp El Pato hot sauce
1/2 tsp pepper
3 tsp chili powder
2 tsp garlic powder
1 1/2 tsp salt
enough water to cover (2-3 cups)

Soak beans overnight, rinse.  Place beans and all the other ingredients in slow-cooker.  Add enough water to cover everything, cook on low for 8-9 hours.  Top with crackers, cheese, or sour cream.  Great served with corn bread.  Enjoy!

Slow-Cooker Homemade Beans

 

 

 

 

 

Ingredients

• 3 cups dry navy beans, soaked overnight or boiled for one hour
• 1 1/2 cups ketchup
• 1 1/2 cups water
• 1/4 cup molasses
• 1 large onion, chopped
• 1 tablespoon dry mustard
• 1 tablespoon salt
• 6 slices thick cut bacon, cut into 1 inch pieces
• 1 cup brown sugar

Directions

1. Drain soaking liquid from beans, and place them in a Slow Cooker.
2. Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed.
3. Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.

Slow-Cooked Baked Beans

 

 

 

 

 

Ingredients

• 2 cups kidney beans
• 5 cups water
• 1 onion, chopped
• 1 1/2 teaspoons salt
• 4 ounces cured pork
• 1/4 cup molasses
• 4 tablespoons brown sugar
• 1 teaspoon dry mustard
• 1/4 cup ketchup

Directions

1. In a slow cooker place beans, water, onion, salt and pork. Cover the pot and cook on low for 9 to 10 hours.
2. Drain beans, saving the liquid. Add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. Cover and cook on low for 1 hour.

Easy Crock Pot Black Beans

Wanna use up those dry beans??  Don't want to soak, pre-soak, blah, blah, blah.....
Here's an easy way to cook them.  You can cook any variety of bean this way and it works great.

3 cups dry black beans
9 cups water

Rinse beans and add to crock pot.  Add water and cook on low 7-9 hours or until beans are soft.  So much easier than soaking, boiling, etc...  Great for soup, burritos, salad, chip dip, etc.