2 1/2cupsbrothveggie, chicken, or beef all work well
1 1/2teaspoonssaltor to taste--This amount will vary based on the saltiness of your broth.*
toppingscilantro, red onions, sour cream, optional
Eight to twelve hours before starting the chili in the crock-pot, place the beans in a medium-size bowl. Cover the beans with water. Soak the beans at room temperature for eight to twelve hours. After soaking, drain and rinse the beans. Add the soaked beans to the crock-pot base.
In a large skillet, over medium-high heat, heat the oil (depending on your skillet and the amount of fat in the beef, you may not need oil). Add the ground beef and brown (about 5-7 minutes). Do not overcook the beef, just cook the beef until no longer red/pink. Once browned, add the beef to the crock-pot.
To the crock-pot add the remaining ingredients except the salt. The salt can interfere with cooking the kidney or chili beans in this recipe.
Cook for 6 hours on high (10 hours on low). Before serving, stir in the salt to taste.