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Navajo Tacos - Chili

Servings: 6 people (full bowls of chili - more if served on fry bread)
  • 4 cups dry pinto beans, sorted and rinsed
  • 1 med onion, chopped - OR 3 Tbl minced onion
  • 2 Tbl chili powder
  • 3 Tbl beef bouillon powder
  • 1 tsp cumin
  1. Before bedtime, place beans in a crockpot and fill crockpot with water almost to the upper edge. Place lid on top and let cook on high all night.

  2. Next morning, drain water off of beans and fill with fresh water to just barely cover the beans.

    Then stir in the remaining ingredients: onion, chili powder, beef bouillon powder, cumin

  3. Place lid on crockpot and let cook all day until dinner.