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Hurst's HamBeens Slow Cooker Chili
Hurst's HamBeens Slow Cooker Chili
15.5 oz
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About
Ingredients
Pinto Beans, Black Beans, Small Red Beans, Kidney Beans. Seasoning Packet Ingredients: Dehydrated Chili Peppers, Spices, Paprika, Salt, Contains 2% Or Less Of Each Of The Following: Citric Acid, Natural Flavors (including Hickory Smoke Flavor), Maltodextrin, Alkalized Cocoa Powder, Turmeric.
Directions
Slow Cooker Chili: You Will Need: 4-6 quart slow cooker; 15.5 oz. bag Slow Cooker Chili; 7 cups water (or beef stock); 1 lb. ground beef; 1 medium white onion, diced; 1 green bell pepper, diced; 3 cloves garlic, chopped; 1 can diced tomatoes (14.5 oz); 6 oz. can tomato paste; salt to taste. Slow Cooker Instructions: No Soak Recipe: 1. Rinse and sort through dry beans. Check for unwanted debris and discard. 2. Cook ground beef in a saute pan until browned. Drain off grease. 3. Pour rinsed beans into slow cooker. Add cooked beef, onion, green pepper, garlic, and half of the chili seasoning. Not tomato ingredients yet! 4. Add 7 cups of water and put lid on slow cooker. 5. Cook on high for 4-5 hours (or low for 8-9 hours). When beans are tender, add tomatoes (undrained), tomato paste, and remainder of chili seasoning. Cook on low for an additional 30-60 minutes. 6. Keep at warm or lowest setting until ready to serve. Chili will continue to thicken and become richer in flavor with additional time. Note: Removing lid during cooking may add additional time. Stove Top Instructions: No Soak Recipe: 1. Rinse and sort through the dry beans. Check for any unwanted debris and discard. 2. Cook ground beef in a large soup pot until browned. Drain off grease. 3. Pour rinsed beans into pot with cooked beef. Add onion, green pepper, garlic, and half of the chili seasoning. Not tomato ingredients yet! 4. Add 7 cups of water, turn to high heat, and bring to a boil. Reduce the heat to low, and simmer chili (covered) for 3-4 hours, stirring occasionally. Add water if needed to keep beans covered. 5. When beans are tender, add tomatoes (undrained), tomato paste, and remainder of chili seasoning. Cook on low heat for an additional 30-60 minutes (uncovered for thicker chili). 6. Keep on lowest setting until ready to serve. Chili will continue to thicken and become richer in flavor with additional time. Edible dry beans are a raw agricultural product and come to us from the farmer. Although we carefully clean these beans, stones and debris may be present. Please rinse beans and remove any debris before using.
Warnings
This Hurst product is gluten-free. Facility not dedicated gluten-free.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 120
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 80mg3%
- Total Carbohydrate 21g7%
- Dietary Fiber 6g24%
- Sugars 1g
- Protein 7g
Ingredients
Pinto Beans, Black Beans, Small Red Beans, Kidney Beans. Seasoning Packet Ingredients: Dehydrated Chili Peppers, Spices, Paprika, Salt, Contains 2% Or Less Of Each Of The Following: Citric Acid, Natural Flavors (including Hickory Smoke Flavor), Maltodextrin, Alkalized Cocoa Powder, Turmeric.
Directions
Slow Cooker Chili: You Will Need: 4-6 quart slow cooker; 15.5 oz. bag Slow Cooker Chili; 7 cups water (or beef stock); 1 lb. ground beef; 1 medium white onion, diced; 1 green bell pepper, diced; 3 cloves garlic, chopped; 1 can diced tomatoes (14.5 oz); 6 oz. can tomato paste; salt to taste. Slow Cooker Instructions: No Soak Recipe: 1. Rinse and sort through dry beans. Check for unwanted debris and discard. 2. Cook ground beef in a saute pan until browned. Drain off grease. 3. Pour rinsed beans into slow cooker. Add cooked beef, onion, green pepper, garlic, and half of the chili seasoning. Not tomato ingredients yet! 4. Add 7 cups of water and put lid on slow cooker. 5. Cook on high for 4-5 hours (or low for 8-9 hours). When beans are tender, add tomatoes (undrained), tomato paste, and remainder of chili seasoning. Cook on low for an additional 30-60 minutes. 6. Keep at warm or lowest setting until ready to serve. Chili will continue to thicken and become richer in flavor with additional time. Note: Removing lid during cooking may add additional time. Stove Top Instructions: No Soak Recipe: 1. Rinse and sort through the dry beans. Check for any unwanted debris and discard. 2. Cook ground beef in a large soup pot until browned. Drain off grease. 3. Pour rinsed beans into pot with cooked beef. Add onion, green pepper, garlic, and half of the chili seasoning. Not tomato ingredients yet! 4. Add 7 cups of water, turn to high heat, and bring to a boil. Reduce the heat to low, and simmer chili (covered) for 3-4 hours, stirring occasionally. Add water if needed to keep beans covered. 5. When beans are tender, add tomatoes (undrained), tomato paste, and remainder of chili seasoning. Cook on low heat for an additional 30-60 minutes (uncovered for thicker chili). 6. Keep on lowest setting until ready to serve. Chili will continue to thicken and become richer in flavor with additional time. Edible dry beans are a raw agricultural product and come to us from the farmer. Although we carefully clean these beans, stones and debris may be present. Please rinse beans and remove any debris before using.
Warnings
This Hurst product is gluten-free. Facility not dedicated gluten-free.
Common questions
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