Slow Cooker Chili With Beans - An Easy Recipe With BIG Taste!!
#TheGreatChiliConfrontation #ChiliHasBeans #CookingWithGlen #ChiliBeans
Well it's time to share that Slow Cooker Chili Beans recipe I promised you guys on my last video. These slow cooker chili beans (sometimes called crockpot chili beans) are a very simple recipe but pack a BIG punch when it comes to taste. Chili beans are a great hearty meal on a cold winter day or are perfect for a potluck or party. Below you will find both the ingredients as well as the directions for how to make this chili bean recipe. If you have any questions please feel free to ask. Don't forget to subscribe if your new to my channel and give the video a thumbs up if you found this recipe helpful.
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Ingredients:
2 - cans pinto beans
2 - cans black beans
2 - cans red kidney beans
1 - can pinquinto beans
2 - anaheim chilis
2 - jalapeno chilis
1/2 - medium white onion
1 lb - ground beef
1 1/2 - cups water
1 tsp - paprika
1 tsp - cumin
1 tsp - salt
1 tsp - garlic salt
2 tbsp - chili powder
1 tsp - beef bouillon
Directions:
Start by dicing the onion, anaheim and jalapeno chilis. Then combine diced ingredients with dry ingredients and water in a large slow cooker of crockpot. Stir well and cover.
Cook on high heat for 1 hour.
After 1 hour brown ground beef and add to slow cooker and stir. Then cook on low for a minimum of two hours (For best results allow to cook on low for 4-6 hours).
Top chili beans with your favorite cheese and serve!
BORRACHO BEANS: How to Make Delicious Drunken Beans/Frijoles Borrachos with Hatch Green Chile
If you've never had Borracho Beans before, you've been missing out because they're absolutely delicious. It's amazing how one bottle of beer can enhance the flavors that are packed into these Drunken Beans/Frijoles Borrachos. Among those flavors is Hatch green chile! Need I say more?! Read on for the recipe.
Borracho Beans
1 lb. pinto beans (sorted, cleaned, soaked in water overnight & drained)
6 cups of water
4 slices of bacon, cut into half inch pieces
4 roma tomatoes, cubed
5 Hatch green chiles (roasted, peeled & diced)
2 cloves of garlic, minced
1 medium onion, chopped
1 bottle of Mexican beer
salt to taste
Heat a large pot on the stovetop at medium high heat, then fry the bacon in the pot. Once cooked, remove the bacon and set aside, but leave the bacon grease in the pot. Drop in chopped onions, tomatoes, and chile and let it fry in the bacon grease, while stirring. Once onions are translucent and tomatoes have cooked down, add in minced garlic and cooked bacon. Then add in drained pinto beans, along with 6 cups water and 1 bottle of beer. Stir to combine and let it come to a boil. Once it boils, lower the heat and let beans cook for 2 hours. In the last half hour of cooking time, add in salt to taste.
The alcohol from the beer will cook out, but what the beer does is enhance all the flavors of the other ingredients. You'll be left with creamy, smoky, flavor-packed Borracho Beans.
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Easy Delicious Chili & Beans Recipe: How To Make Homemade Chili & Beans
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Ingredients
1 Lb Ground Beef
16oz Sweet Italian Sausage
1/2 Green Bell Pepper, chopped
1 Medium Onion, chopped
10oz Canned Goya Pinto Beans
10oz Canned Goya Red Kidney Beans
1-1/2 Cups Beef Broth
15oz Canned Diced Tomatoes
3/4 Cups Prego Pasta Sauce
6oz Canned Tomato Paste
1 Tbs Minced Garlic
1 Bay Leaf
5 Tbs Chili Powder
4 Tbs Brown Sugar
1 Tbs Cumin
1 Tbs Oregano
1 Tsp Celery Salt
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Cayenne
1 Tsp Black Pepper
Chili & Beans
Chili with Beans
Looking for an easy and simple but delicious chili and beans recipe..... well you've come to the right place. This chili recipe is extremely easy anyone can make it. You only need a few ingredients and a little patience. It takes less than 15 minutes to prepare all the ingredients and about an hour to cook. This recipe serves about 6 hungry people, yes HUNGRY PEOPLE. And it's best served with melted shredded cheese, nacho chips, and sour cream... DELICIOUS!!!! I love to make this during the cold winter months... this is the epitome of a hearty dish and some of the best chili you're going to find. So check out the recipe below... this chili and beans recipe is a KEEPER!!!
Instructions
1. The first thing you're going to do is chop your onions and peppers into small size pieces. Drain the cans of beans and diced tomatoes, and squeeze your sweet italian sausage meat from out of the sausage skin.
2. Now you're going to brown the meat. So place a large pot over high heat. Add your ground beef and sweet italian sausage meat to the pot and chop it up with a spatula. Make sure you chop the meat as fine as possible.
3. Once the meat browns, REDUCE YOUR HEAT from high heat to low medium heat (If you have dialers on your stove from 1-5 turn the dialer to 2. If you have a dialer that has numbers going from 1-10 place it on a 4). Add your minced garlic, chopped onions, and peppers. Stir and cook for an additional 3 minutes on medium low heat.
4. Ok so now it's time to add all of the other ingredients. So you're going to throw in your diced tomatoes, your tomato paste, your pasta sauce, bay leaf, beans, seasonings, and broth, then stir everything in well.
5. Cover with a lid leaving a small crack on the side. Cook your chili and beans on medium low heat until it cooks down and becomes nice and thick.....
Black Bean Chili
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Old Fashioned Mexican Cooking Canned GREEN BEANS Dinner, TASTY RECIPE! Just like Abuela made it
My go-to recipe when I’m short on time takes less than 20 minutes to make. A recipe I learn to make long ago, as it’s been one of my favorites since I was a teenager. Canned Green beans are a staple in my pantry, as I was taught from an early age to keep canned/jarred foods in my kitchen; because you never know. Those are the little secrets Abuela shared while quickly making dinner and feeding all of us with a few ingredients. Making this a staple recipe since everyone loves it! I hope this recipe brings you and your loved ones the comfort and joy that it brought me while making this for you today ???????? As always friends from my kitchen to yours. Make sure to make it comfortable for your home❤️ Sisters, Steph & Cloud
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Ingredients
2 cans of green beans
1.3 pounds of ground beef
1/2 onion
1 large tomato
1 Anaheim pepper
2 garlic cloves
1 Tbsp Guajillo chili powder
2 cups warm water + 1 Tbsp chicken bouillon
1 4oz can of tomato sauce
1/2 tsp black pepper
1 tsp Mexican oregano
Cilantro to taste
Easy recipes
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Is Chili Without Beans Good? (Texas Style Chili + Bonus Cornbread Recipe)
Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at and use promo code LAGERSTROM20 at checkout! There’s a serious debate happening in the comments of my Chili video about whether or not chili should have beans so I decided to try my hand at the infamous Texas style chili con carne. Would I like it without the magical fruit?
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TEXAS CHILI RECIPE
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▪5lb or 2.5kg of boneless beef chuck roast (or boneless short ribs)
▪Neutral oil (canola, grapeseed, avocado etc)
▪20g (3-4 chiles depending on size) dried guajillo chile
▪20g (3-4 chiles depending on size) dried chipotle chile
▪20g (3-4 chiles depending on size) dried ancho chile
▪1000g or 1L beef stock + additional 300-500g
▪3g or 3tsp dried oregano
▪5g or 2tsp black pepper
▪10g or 1 3/4Tbsp ground cumin
▪3g 1tsp cinnamon
▪10g 1 ½Tbsp cocoa
▪1 large white onion, medium diced
▪1 poblano, medium diced
▪5 cloves of garlic, minced
▪50g or 3 1/2Tbsp tomato paste
▪Salt
▪15g or 1Tbsp hot sauce
▪10-15g or 1/2Tbsp molasses
▪10g or 2/3Tbsp apple cider vinegar
Cut beef into 1 1/2 inch or 3-4cm chunks, removing any large chunks of fat. Add to bowl with a glug/squeeze of oil and large pinch of salt. Mix to coat, spread beef chunks onto a sheet tray, and place under broiler (on high) to brown for about 15-20min until seared.
Place chiles on a plate and “toast” in a microwave for 60 sec. You can also do this in an oven.
Remove stems and seeds from chiles and add to a blender with 1000g/1L beef stock, oregano, black pepper, cumin, cinnamon and cocoa and blend for 1-2 minutes until a deeper red/brown color has developed.
Preheat large heavy bottom pot over med high heat. Switch oven temp to 275F/135C.
When pot on the stovetop is hot, add in a squeeze/glug of olive oil followed by chopped onions and poblanos and pinch of salt. When veg begins to caramelize add minced garlic and continue to saute for about another minute until fragrant. Add in chile puree (from above). Reduce heat to med low and add tomato paste and stir to combine. Add in beef and drippings and 300-500g of stock to create a more chili like consistency. Stir and braise (lid on) at 275F/135C for 90 minutes. After 90 minutes ladle off excess beef fat from top of chili. Load back into oven, (lid off) for another hour.
After 2.5 hours total cook time, check beef for resistance. It should easily shred apart, but not be mushy. Ladle off excess fat from top again. Taste for seasoning. Stir in hot sauce, molasses, vinegar, and pinch of salt to taste. Stir and taste for seasoning.
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CHEDDAR POBLANO CORNBREAD
▪50g or 3Tbsp butter
▪150g or about 1c med/fine grind cornmeal
▪150g or 1c AP flour
▪50g or 1/4c sugar
▪5g or 1tsp baking powder
▪5g or 2/3tsp baking soda
▪6g or 1tsp salt
▪2 large eggs
▪190g or 3/4c buttermilk
▪150g or ½c sour cream or greek yogurt
▪25g or 2Tbsp olive oil
▪115g or 1-1 1/2c sharp shredded cheddar cheese
▪115g or about 1c of poblano pepper, small diced
Preheat 10” cast iron over low heat. Add butter to cast iron to melt.
Whisk dry ingredients together.
Separately, whisk wet ingredients together. Add butter to wet ingredients. Add all of wet ingredients to dry and whisk to combine. Fold in cheddar and poblano.
Add batter to buttery cast iron, smooth and load into 425F/220C oven to bake for 18-20min until golden.
Garnish with whatever you’d like. I like sour cream, cheddar cheese, scallions, fresh tortilla chips, and cilantro.
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