3 Hours I3 Hours In Advance: How to Prepare the Dry Beans for Making Chilin Advance: How to Prepare the Dry Beans for Making Chili
Add 1 lb dried kidney or small red beans to a deep pot containing 10 cups spring water. Boil 2 minutes, then remove from heat and allow to sit for 1 hour. (The beans will start to soften up as they sit.)
Stir beans around in water to help knock loose any tiny rocks that may exist, then drain. (Dried beans may have a few of these particles still floating around in the bag.) Rinse well with clean, cool water.
Return beans to pot along with enough water to cover the beans by a few inches. Boil beans for 2-3 hours, or until soft, making sure to add additional water as necessary.
Three Hours Later: The Main Event — Preparing the Chili
In a deep frying pan, add 4 T olive oil and chopped onions and green peppers. Cook 10-15 minutes on medium, or until onion turns translucent. Add cooked veggies to crockpot.
In a deep frying pan, brown ground beef; drain any excess fat, then add meat to crockpot.
Add just enough spring water to crockpot to cover ingredients; turn temperature to high (350 degrees if using the NESCO Roaster Oven)
Add chili powder, Better than Bullion, barbecue sauce, hot sauce, (jalapeno peppers, if desired), and tomato paste; cook for 1-2 hours.
(Optional additional ingredients that can be added to crockpot along with onions and peppers: 1 cup of frozen corn, 3 cloves roasted sliced garlic, 16 ounce cubed canned tomatoes, and/or 2 cups sliced fresh tomatoes.)