This chili is loaded with Tex-Mex flavor and good to the last spoon. It is cooked in a crock-pot so once it's started you can go about your daily tasks and it is ready to enjoy by dinner time.
Category: Soups, Stews and Chili
Cuisine: Tex-Mex
1 bag Dried Pinto Beans
1 bag Dried Red Beans
1 medium White Onion Sliced
Rump Roast Trim Fat and Cut into cubes, tenderize
2 tbsp Chili Powder
1 tbsp Garlic Powder
1 tbsp Black Pepper
1.5 tsp Salt
1.5 tsp Ground Cumin
1 15-oz can Tomato Paste
A bit runny for my liking, and 6 hours was not long enough unless you meant on High? It wasn't specified. The beans were still undercooked even with a good soaking. I fished out the worst ones and quickly added 2 cans of drained kidney beans for 30 more min on High. The seasoning was a bit bland yet waay too garlicky, so in that last 30 min added a 1 more tb chili powder, a bay leaf, 1/2 teaspoon more cumin, 1 tsp oregano, 1/2 tsp paprika. Next time will probably use cooked & drained ground beef since I have a feeling all the grease from that roast was what made it have the runs!
FirebyrdGood and thick! I added a Serrano pepper to it for some more heat.
Decar48Made with chicken instead,used less chilli and chick peas. Husband loved it,just HOT enough for us.Will make again. Julie.
julie1957Soaking your beans overnight is ideal but if you don't have time, rinse them well and soak in water one to two hours changing your water at 30 minute intervals. Cooking beans is very easy and the soaking helps get them clean as well as absorb water that allows them to cook faster. If you make this recipe on the stove, don't overboil the beans. This will cause them to bust open and it will be very apparent that you hard boiled them and you will end up with mushy chilli. [I posted this recipe.]
debbiebarlow08
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