So, when the weekly schedule backs up, and especially when it is helpful to have leftovers, there is always room for chili. I've been experimenting with several kinds of slow cooker chili, and can make a few recommendations for recipes.
1. Dried beans are fine to use, but you WILL need water to guarantee that they aren't crunchy. Most of my recipes involved using 12-15 oz. of beans. Provided the beans were covered with water, everything would work out fine. If not, I had to go back to the drawing board.
2. Use a mix of beans. My best mix was red beans, white beans, black eyed peas. The black eyed peas are the most tender, and really the best. Perhaps if I had soaked the kidney beans, they would have been better, as they turned out a touch crunchy.
3. Use a BIG can of chopped tomatoes. It makes the best broth. Don't be afraid to add country bacon.
4. spices are key. 1 tbsp ancho chili powder; 1 tsp. paprika; 1 tsp. salt; 1/2 tsp. cinnamon or allspice or something unexpected. 1/4 tsp. cayenne. (More if you don't have a freaking ten year old in the house.)
5. at least one green bell pepper. Green. And an onion and garlic.
