Use a large Crock Pot
The night before using the crock pot you will cook the chili in, sort and rinse 3 cups of dried beans. Cover the beans with lots of water and let then sit over night (no heat). Any type of beans will work I usually have pinto beans on hand, so that's what I use.
In the morning drain off the water and add fresh water and turn on the crock pot to high and cook the beans until very soft. The acid added later, from the tomatoes will prevent the beans from softening once it's added so they need to be the texture you want them in the finished product. Stir the beans occasionally so they cook evenly.
Hint: If it's summer put your crock pot outside so you don't heat up the house since the air conditioner is working to keep it cool.
Makes 3 quarts of chili using 1 pound of beef
1lb. - 2lb ground beef
(1) med. onion chopped
(1) med green pepper chopped
(1) 10oz. diced tomatoes with green chilies
(1) 28oz. crushed tomatoes
(1) 4oz can green chilies chopped
(1) 8oz tomato sauce
(1) 16oz jar salsa
Chili powder to taste
2 T. Worsestershire sauce
1 T. dried basil
2 tsp. ground cumin
2 tsp. steak sauce
1 tsp. garlic
1 tsp. salt (optional)
1 tsp. ground pepper
After the beans have become very soft and some of them are falling apart, drain off most of the liquid. Save about 2 cups if you need it to thin the chili later.
Brown the meat and drain all the grease off, rinse the meat if you want to save a few calories. Add the meat, and all the ingredients to the crock pot and stir them into the cooked beans. If the mixture seems to thick add some of the water you saved from the cooked beans.
Put the lid back on the crock pot and put on med heat until the mixture comes to a boil and heats through. If the mixture seems thin remove the lid for a bit to thicken it up
As with all chili's you can vary the ingredients to suit your taste.
Top with grated cheese and diced onions, along with homemade cornbread.