You can also dump all this in the crock-pot in the morning and have it cook while you are out and about. The only thing I cook ahead of time when doing this is the onions. I like them to be a bit caramelized, which won't happen if you just dump them in the crock-pot.


  • 1 pound ground beef
  • 6 ounces onion, diced ¼”
  • 2 tablespoons AP flour
  • 1 tablespoon ground cumin
  • ¼ cup paprika
  • 3 tablespoons chili powder
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 2 cups canned tomatoes, crushed
  • ½ pound dry red beans, cooked, water reserved (shouldn't be too much water after cooking)


Brown ground beef and drain fat.

Add onion and sauté 3 minutes.

Add flour, spices, salt and pepper and cook, stirring occasionally 2 minutes.

Add tomatoes and beans.

Bring to a boil then reduce to a simmer about 10 minutes, until flavors are blended.

Taste and adjust seasoning.

You may have to check the quantity of liquid because we didn't consider the water we cooked the beans in very accurately.

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