Chili Bean Soup

Chili Bean Soup


  • 2  c  dried pinto beans
  • 1  pound(s)  ground beef
  • 1/2  large onion, chopped
  • 2  cloves garlic, minced
  • 7  oz. diced green chilies
  • 1  tsp  salt
  • black pepper to taste


In crock pot, cover beans with water, add salt and cook on low overnight. In the morning, crumble and brown ground beef. Add meat, onion, garlic and chilies to beans. Taste and adjust salt and pepper to your taste. Raise crock pot to high and let simmer for 3 hours. For a little extra kick, add a pinch or two of cayenne pepper.

For campfire cooking, cook beans in dutch oven until done. Add remaining ingredients and simmer, covered, for another 2 hours.

Charlotte Todd - Fritch, Tx

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