Wanderlost wrote:
fulltimin wrote:
We used some dried kidney beans, which we soaked overnight, rinsed, and instead of cooking them, we just put them in the Chili mix in the slow cooker.
Lesson learned: cook the beans separately (in unsalted water or beef broth), add to chili about 10-15 minutes before serving.
OBTW: I'm a native Texan who has always stretched out my chili by adding pinto beans. Beans are a whole lot cheaper than beef...especially nowadays. I save the straight meat version for chili cook offs.
We usually cook them separately, but then again, we usually do not make our chili in a slow cooker, either.
Don't think we'll make that mistake again. Chalk it up to a "memory maker".
