A hearty, slow-cooker chili made with dried pinto beans and ground beef. This set-it-and-forget-it recipe creates a rich, creamy texture and deep flavor, perfect for cold nights and emergency meals.
Do not skip rinsing the dried beans to prevent foaming. For a vegetarian version, substitute beef with lentils or extra beans. Chili tastes better the next day as flavors meld. Can be frozen for up to 3 months.
Keywords: slow cooker chili, beef and bean chili, dried beans recipe, comfort food, easy dinner, freezer friendly, gluten-free