Instructions

1. Soak Pinto beans overnight in water, drain and rinse the next morning.
2. Next add diced onions and tomatoes.
3. Add chili meat and seasoning packet along with onion powder and garlic powder, stir to mix. Then pour in beef broth. Two cups is plenty – you won’t completely cover your beans and meat, but during cooking the meat will release quite a bit of juice and fat, adding to the liquid content. We want to make chili, not soup.
4. Cook on high for two hours in the Crock Pot. Add ketchup and Worcestershire sauce, stir to mix well. Reduce heat to low and continue to cook for 6-8 hours, stirring every couple of hours. Taste an hour or so before serving time and add salt and pepper if needed.