I love crock pot recipes. It allows so much flavor to build up throughout the day, plus it's super easy and dinner is ready as soon as you walk in the door from a long day of work. Plus this sort of dish is perfect as we begin approaching the fall season! If you'd like to see another great autumn crockpot recipe, just click here.
Leftover beef taco meat (we probably had two cups worth)
1 large can of tomato sauce
1 large can of water (just filled up the empty tomato sauce can)
1 small can green chilies
2 cups dry beans assorted (we used 1 cup red kidney, 3/4 cup pinto, 1/4 cup black beans) (soaked overnight)
1 teaspoon granulated sugar
1/4 teaspoon of the following
1/2 teaspoon of the following
1 can of whole kernel corn, water drained (added to crockpot 15 minutes before serving)
I soaked the beans overnight.
Cooked on low in crock pot for 12 hours.
When we came home, I just added the corn and let it warm up in the chili for about 15 minutes.
My husband was skeptical about the corn, but he actually liked it. I thought it was great because the corn added a little extra crunch of crispiness to the otherwise somewhat squishy chili.
I would definitely recommend soaking the beans overnight even if you are going to be cooking in the crock pot all day. We tried another chili recipe a couple of weekends ago and even though it was in the crock pot on high 3 hours and low 3 more hours, the beans were still not as soft as I would like.
We used leftover taco meat, but of course you could just make your own taco meat and add it fresh to the crockpot.
This recipe yields at least 8 generous servings. It's just the two of us, so we are going to have leftovers for awhile.
I hope you enjoy!