Fall Slow Cooking- Chili Beans

Chili Beans
so thick,  they don't need a bowl

This is another recipe I first made when we lived in the country.  We butchered pigs our sons raised for FFA projects and usually had plenty of sausage in the freezer back then.  Now, I get my sausage at the grocery store but the recipe is good either way.  It would probably be good with turkey sausage or even just ground beef too.

Chili Beans

1 pound dry pinto beans

3 1/2 C cold water - watch the beans as they cook,  you might need to add a little more

1 pound hot breakfast sausage- cooked, crumbled and drained

crushed red peppers to taste- I used about 1/2 t

a little garlic powder or fresh garlic

1 medium onion, chopped

6 ounce can of tomato paste

2 t chili powder

1 t cumin

1 t salt and about 1/4 t black pepper

Wash and soak beans overnight.  

When ready to cook,  drain and put beans in water in a slow cooker/crockpot.  Cook on high until beans are soft- mine took about 3 hours. 

Stir the remaining ingredients into the beans and simmer another 2 hours or so.  

This makes a very thick spicy dish,  you may need to add a little more water during cooking.  

Serves 8 generously. 

Can also be cooked the old fashioned way in a pot on top of the store.   

Linking to
The Ultimate Beans and Rice Recipe List