Hi,This Is Sandra, This recipe is made with dry pinto beans which are cooked in the slow cooker and then combined with the browned ground beef,chili powder, peppers, and tomatoes flavor this easy pinto bean chili.
Optional Garnishes: sour cream, guacamole, chopped fresh cilantro, shredded cheddar or pepper jack cheese, tortilla chips, sliced green onions, shredded lettuce, sliced ripe olives, or diced fresh tomatoes
I like Cornbread With Mines...Happy Eating!!!
1 pound dry pinto beans or 4 cans pinto beans
3 1/2 cups water
1 tablespoon vegetable oil
1 cup chopped onion
1 teaspoon chopped garlic
1 large green bell pepper, chopped
1 small hot pepper, chopped,jalapeno
1 pound ground beef, at least 80% lean
cocktail beef smokies
1 can (14.5 oz) diced tomatoes
2 teaspoons cider vinegar
2 teaspoons cumin
2 tablespoons chili powder
salt and freshly ground black pepper, to taste
Rinse and sort the pinto beans and pick.
Combine the pinto beans and water in crock pot; cover and cook on high for 3 hours or until beans are tender.or used 4 canned pinto beans.
Heat the vegetable oil in a large skillet over medium heat. Add the onions and bell 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 seasons 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; adding cocktail beef smokies cover and cook for 3 to 4 hours longer.
Makes 6 to 8 servings.