24 Hour Chili

You know those recipes for 100 hour brownies or 72 hour pizza doughs? Well this recipe is a 24 hour chili. It's just my Slow Cooker Chili Recipe, but I'm making the beans from scratch instead of using canned. By following my Slow Cooker Dried Beans recipe, you can make a chili with unbeatably soft and creamy beans. The total time is long, but the active time is practically the same

Great

% Daily Values based on a 2,000 calorie diet

Step 1

At about 10pm, soak your dried beans in 5 cups (1,200 g) water with 1 tbsp (18 g) salt. Cover, and refrigerate overnight

Step 2

At 6am the next day, discard the soaking liquid. Add your beans to a slow cooker with 3 cups (720 g) water and 1 tsp (6 g) salt. Cover and cook on low for 8 hours

Step 3

At about 1pm, heat a large pan over medium heat. Brown the meat, and cook until no longer pink. Set aside

Step 4

As the meat cooks, cut your peppers and onions into a medium dice. When the pan is empty, add olive oil, peppers, onions, chili powder, cumin, and salt. Cover and cook until soft and browned, about 10 minutes. Add the garlic, and cook until fragrant (about 30 seconds). Set aside

Step 5

The beans should be done cooking around 2 pm. If you started the meat and veggies around 1pm, you should have them done around the same time

Step 6

Combine together your beans, meat, veggies, canned tomatoes, and cocoa powder in the slow cooker

Step 7

Cover and cook on low for 8 hours. The chili should be done around 10pm. Divide into 6 containers, refrigerate, and go to bed. You earned it

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