Best 15 Bean Chili With Beef

Slow Cooker Beefy 15 BEAN Chili

• Soup,
• Entree,
• American,
• Mexican,
• Southwest,
• Tailgate Favorites,
• Beef,
• Slow Cooker

"Tender beef chunks and 15 unlike types of (dried) beans brand up the foundation of this rima oris-watering chili. The cajun sour foam that tops the chili is an integral part of the dish--be sure to requite it a try!"

Ingredients

1 (20 oz) package of [HamBeens® Cajun 15 Bean SOUP®](/products/ham-beens-cajun-fifteen-edible bean-soup)

1 tbsp table salt

half-dozen cups water

2 1/2 lbs beef stew meat (or y'all can cutting a chuck roast into seize with teeth size cubes)

2 tsp canola oil

ane yellow onion, diced

2 tsp common salt

three garlic cloves

i (14.5 oz) can petite diced tomatoes

1 (half dozen oz) tin tomato plant paste

1 green pepper, diced

Salt and pepper

Optional Toppings: grated cheese, sliced dark-green onions, diced red onions, sliced jalapenos

For the sour cream:

3/iv cup sour cream

1 tbsp lime juice

ii tsp hot sauce

1 tbsp olive oil

1 tsp cajun seasoning

"Tender beef chunks and 15 different types of (stale) beans make up the foundation of this oral fissure-watering chili. The cajun sour cream that tops the chili is an integral office of the dish--be certain to requite it a try!"

Ingredients

• 1 (20 oz) package of HamBeens® Cajun 15 Edible bean SOUP®

• 1 tbsp table salt

• half dozen cups h2o

• two ane/2 lbs beef stew meat (or y'all can cut a chuck roast into seize with teeth size cubes)

• 2 tsp canola oil

• 1 yellow onion, diced

• 2 tsp salt

• 3 garlic cloves

• 1 (14.v oz) tin can petite diced tomatoes

• 1 (half dozen oz) can tomato plant paste

• 1 dark-green pepper, diced

• Salt and pepper

• Optional Toppings: grated cheese, sliced green onions, diced red onions, sliced jalapenos

• For the sour foam:

• iii/4 loving cup sour cream

• 1 tbsp lime juice

• 2 tsp hot sauce

• 1 tbsp olive oil

• 1 tsp cajun seasoning

Cooking Directions

1. The night before you want to make the chili you lot'll need to soak the beans. This really helps get the beans to the right texture. Get a big basin and cascade the beans into the bowl. Salvage the seasoning packet for tomorrow! Add water to the bowl. The beans will blot a lot of water and then yous'll want to fill the bowl with enough water to cover the beans by at least 2 inches. Sprinkle in 1 tablespoon of salt. The salt will assist the beans get to a creamy, shine texture every bit opposed to a sticky, mushy texture. Let the beans sit overnight for at least 8 hours.

2. Drain the h2o from the beans by placing the beans in a colander. Rinse off the beans.

3. Cascade the rinsed beans into a large tedious cooker. Add together in six cups of water.

4. Oestrus 2 tsp of oil in a large pan over medium high heat. While the oil is heating get your beefiness out. Y'all'll want to use a paper towel to blot equally much moisture off the beef every bit possible. This will ensure that you get a nice browning on the meat. Place the beef into the hot pan and attempt to let each slice of meat go a space on the bottom of the pan. Sprinkle half of the seasoning packet from the 15 bean soup mix onto the meat. Let the meat brown for five minutes, so turn the meat over with a spatula and let it dark-brown for v minutes on the other side. Add the meat to the slow cooker.

5. While the meat is browning, you'll want to die up your onion. Add the diced onion to the dull cooker.

6. Add together ii tsp of salt and 3 minced garlic cloves into the deadening cooker.

7. Cover the slow cooker and cook on LOW for about 8-10 hours or HIGH for 4-5 hours, or until beans and beef are very tender.

8. Remove the hat. At this point I ladled out some extra liquid and discarded it. If you want it really thick instead of soupy, ladle out some of the liquid.

9. Add in diced tomatoes and tomato paste. Stir in. Add in the diced green pepper. Add in the remainder of the seasoning packet (you should have one-half of the bundle left). Then common salt and pepper to gustation (I added in probably another i/ii tsp of salt).

10. Make the cajun-lime sour cream. In a bowl, whisk the sour cream, lime juice, hot sauce, oil and cajun seasoning together until polish and incorporated.

11. Scoop the chili into serving bowls and top with sour cream and optional toppings of your pick. Enjoy!

• ©2022 NK Hurst Company, Inc.
• 10505 Bennett Parkway, Suite 100, Zionsville, IN 46077
• 1-800-HAMBEEN

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Source: https://hurstbeans.com/recipes/slow-cooker-beefy-15-bean-chili

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