6 servings (serving size: 1 1/3 cups)

You can eliminate the quick-cook method for the black beans if you soak them overnight.

How to Make It

Step 1

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.

Step 2

Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in cilantro and hot sauce.

Ratings & Reviews

chefMacy's Review

September 17, 2012
Added 3 cups of water before cooking. Yummy! Turned out very well.

TaylorHengen's Review

December 06, 2008
This was my first crock-pot recipe and I followed it to the letter to be sure it tasted great. It didn't. It definitely didn't taste like Chili. I will not make this recipe again. Not recommended.