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Really Good Crockpot Black Bean Chili

Posted Jan 27 2013 7:51pm
The weekend was a blur full of basketball, baseball (can it really be that time yet?), wrestling and life, like a flat tire that resulted in a tow truck, and another long story. . . 
It all made for a good "re-group" day today.  Rest, organize for the week, meal plan, grocery shop, and put dinner in the crock pot.  So, glad I did because it was Really Good, bellies are full, kitchen is cleaned and I'm looking forward to a peaceful Sunday evening!   (Although, honestly I may have to hide from my family to find that peace . . . )

I played around today and came up with this Black Bean Chili recipe.  I call it Really Good, because it is!    

Really Good Crockpot Black Bean Chili 
2 large onions, finely chopped
2 tsp. (or so)  olive oil
1 lb. extra lean ground beef
1 26 oz. beef stock
3 cans (15 oz.) black beans, rinsed and drained
1 can (15 oz.) pinto beans
1 can (15 oz.) lima beans
1 can (14.5 oz.) Zesty Jalapenos petite dice tomatoes
1 can (14.5 oz.) Chipotle Chiles petite dice tomatoes
2 T dried cilantro
2 T Chipotle chile powder 
2 T Hot Mexican-Style chile powder (or 2 T more regular chile powder)
1 T ground cumin
1/4 cup fresh squeezed lime juice, plus sliced limes to squeeze into chili if desired
1/2 cup chopped fresh cilantro, plus more for garnish if desired

Heat olive oil in heavy frying pan, add chopped onions and saute 4-5 minutes, until softened and barely starting to brown. Add onions to crockpot. Add ground beef to same pan, adding more oil if needed, then brown beef well, breaking up as it cooks. Add beef to crockpot.  Add beef stock to crockpot.  

Place a colander in the sink and add canned black beans and pinto beans. Rinse beans well with cold water until no more foam appears. (This removes some of the salt from canned beans and makes them much more digestible.) Then add all beans, tomatoes, dried cilantro, chile powder, ancho chile powder, and ground cumin to crockpot. Cook on low 6-8 hours, or until beans are soft and flavors are well blended. When chili is done, stir in lime juice and chopped fresh cilantro and let cook 15 minutes. Serve hot, with slices of lime and additional chopped cilantro to add as garnish if desired.  A little light sour cream is also pretty yummy.  

This is what it looks like before cooked through. See how colorful and chunky?  

Have a Great Week!
What are your favorite Sunday evening meals?  Any hints on how I can make my home more peaceful?  Or less loud? 
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