Ingredients

The following ingredients have 4 Servings
  • 1 lb dried pinto beans (soaked overnight in 6 cups water)
  • 1/2 lb bacon (chopped)
  • 1 lb boneless chuck roast (cut into 1 inch cubes)
  • 1 red chili pepper (sliced, or 1/2 teaspoon crushed red pepper flakes)
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 6 oz tomato paste
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon marjoram (optional)

Instruction

  • Drain beans and add them to the slow cooker.
  • Brown the bacon until crispy and then use a slotted spoon to add it to the beans in the slow cooker.
  • Brown the beef until well browned, about 4-5 minutes. Add the onions, garlic and chili pepper and cook until softened, about 2-3 minutes.
  • Pour the beef mixture into the slow cooker. Pour about a cup of water into the skillet over medium high heat and scrape up any browned bits and add all of that to the slow cooker.
  • Add the spices and the tomato paste and 5 more cups of water. Stir to combine and cook on low for 9-10 hours or high for 4-5 hours.
  • Serve with your favorite toppings if desired.