This recipe is made possible by Hurst’s Beans. Thanks so much to Hurst’s for sponsoring this recipe. It’s always so much fun to work with such a great family-owned company.
I love this chili! My family loves this chili! My son had thirds. Thirds. And then he went to the fridge 10 minutes after dinner. He’s seven. I’m scared for when he’s seventeen. Should I scrap the college fund and start a grocery fund?
Looks at all those pretty colors! This recipe is also naturally gluten free…so bonus for those of you dealing with dietary restrictions.
Start this recipe the night before. I love to soak these beans overnight. They just seem to taste so much better. And I always soak them in a pot of water with a tablespoon of salt. The salty water really helps the flavor and texture of the beans to be spot on! The next morning drain off the water and then rinse the beans in a colander.
Although you don’t HAVE to brown the meat, I like to for this recipe. It just bumps up the flavor. I brown the spicy beef for about 5 minutes on each side in just a little bit of oil.
While the beef is browning, dice up one large yellow onion. For this recipe, you don’t have to saute the onion before it goes in the slow cooker.
Add the beef, beans, onions and water to the slow cooker and get it going! This recipe takes a while to cook. My hot slow cooker cooked it in about 4 hours on high. But if you want to cook it on low it will take at least twice that long. This is a good recipe to make for those days you’re going to be gone all day.
When the beans are soft and the beef is fork tender you know your chili is done! You’ll add in the tomato products (the acid in the tomatoes keeps the beans from getting tender so don’t add it in at the beginning or your beans won’t get tender) and a diced green pepper. I prefer adding the green pepper in at the end because it gives just a slight crunch and fresh flavor component.
For serving, you’ll whisk some sour cream, lime juice, hot sauce and cajun seasoning together for a delicious chili topping. Believe me, you’ll love this! Don’t forget to make it.
If you love the heat, dice up some jalapenos and add them to your bowl of chili (none for me, thanks). I also added a heap of grated sharp cheddar and a few sliced green onions on mine. Funny side note…I cut up some jalapenos when I was getting ready to take pictures of the chili and my daughter came by and said “mmm, can I have some?” She started popping them in her mouth. I told her that they’re going to be super spicy! She didn’t believe me but in about 2 minutes her eyes were watering and she was downing about a gallon of milk. She thought they were just going to be like regular green peppers. Um, no.
I hope you love this chili as much as we did! Make sure to visit Hurst’s on Facebook to see other great recipe ideas. And if you want to see all the recipes that I’ve personally made with their products scroll to the very bottom of this post!