Crockpot Chili with Beef & Portobello Mushroom
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 lb. dry pinto beans1 tsp. Extra Virgin Olive oil1 lb. ground beef, extra lean1 lb. fresh Portobello mushrooms, rinsed & chunked (about 5 medium mushrooms)1 Tbs. dried Chili peppers, crushed1 Tbs. black pepper4 tsp. minced Garlic, jar (4 cloves fresh) or to taste2 1/2 cups Bell peppers, chunked (2 large, any color)12 Mini sweet peppers, remove seeds & chop2 cups onion, chunked (2 medium)~~~~~~3 cubes beef broth, instant2 Tbs. Chili powder (or to taste)1 cup tomato sauce (I use El Pato hot Mexican style tomato sauce)
Serving Size: Makes 12, 1 cup servings
Directions:
1. Rinse the dry pinto beans, removing any debris. Place in large container to soak overnight. Add water to level three times as much as beans.
2. The next day, add Olive oil to large skillet & brown the ground beef. Add the mushrooms after beef is mostly brown, and continue cooking until mushrooms soften.
Stir in crushed Chili peppers, black pepper, & garlic in last 2 min.
3. Drain the pinto beans & place them in 6 qt. crockpot. Add 6 cups water.
4. Add meat mixture, & the chopped vegetables. Stir until mixed.
5. Cover & turn crockpot to desired temperature setting. The 6 hour cooking time indicated is the minimum my cooker takes at a medium setting. Adjust the time if using a higher or lower setting.
6. After 4 hours cooking time, check the beans; if almost tender then add remaining flavorings. Scoop out some liquid in a microwavable cup, heat it until boiling & dissolve the broth cubes. Add back to beans, along with Chili powder & tomato sauce.
7. Continue cooking 2 hours, or to desired doneness; can cook longer uncovered if you want the bean sauce thicker.
Directions:
1. Rinse the dry pinto beans, removing any debris. Place in large container to soak overnight. Add water to level three times as much as beans.
2. The next day, add Olive oil to large skillet & brown the ground beef. Add the mushrooms after beef is mostly brown, and continue cooking until mushrooms soften.
Stir in crushed Chili peppers, black pepper, & garlic in last 2 min.
3. Drain the pinto beans & place them in 6 qt. crockpot. Add 6 cups water.
4. Add meat mixture, & the chopped vegetables. Stir until mixed.
5. Cover & turn crockpot to desired temperature setting. The 6 hour cooking time indicated is the minimum my cooker takes at a medium setting. Adjust the time if using a higher or lower setting.
6. After 4 hours cooking time, check the beans; if almost tender then add remaining flavorings. Scoop out some liquid in a microwavable cup, heat it until boiling & dissolve the broth cubes. Add back to beans, along with Chili powder & tomato sauce.
7. Continue cooking 2 hours, or to desired doneness; can cook longer uncovered if you want the bean sauce thicker.
Nutritional Info Amount Per Serving
- Calories: 207.4
- Total Fat: 6.8 g
- Cholesterol: 34.7 mg
- Sodium: 410.5 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 16.1 g
- Protein: 19.8 g