Recipe: How To Make Homemade Chili

If you are a foodie, looking for an exquisite chili recipe, LOOK AWAY! The Girl Who Thinks She’s A Bird likes to cook. Cooking is a good thing, something I encourage.  However, she does have her limits.

For instance, there was the time {not so long ago} that she made pasta for dinner.  Pasta.  Is it even possible to mess up pasta?

Well, have you ever had pasta with chopped up hot dogs and black bean veggie burgers as a substitute for meat mixed in with your noodles and sauce? I’m going to assume you have not. So like I said, encouraging your teenager to cook is great, but it can also be a challenge to get through the meal without shouting “Are you freakin’ kidding me” {especially when The Girl cooks}.

I’ll spare you the Hot Dogs & Pasta recipe for today.  However, her unconventional chili recipe was surprisingly good.  Good enough to share.

Crunchy Chili By The Girl Who Thinks She’s A Bird

Ingredients

4 cups Pinto Beans
{1} 44 oz jar Ragu Pasta Sauce

Directions

Rinse, drain and then soak 4 cups of pinto beans overnight in a Crock Pot on low.  In the morning drain water off beans and rinse.  Place swollen beans back in Crock Pot, turn on high. Add pasta sauce and 2 cups of water and stir.  Place lid on crock pot.  Cook about 6-8 hours or until beans are softened.  If you like your chili crunchy, cook for 6 hours, like it soft like normal people?  Cook for 8 hours. Serve with warm corn bread muffins.

Hamilton Beach Set ‘n Forget 6-Quart Programmable Slow Cooker $37.50 shipped.