Crockpot Black Bean Chili

This recipe is not mouth burning hot so it is perfect for my nieces and nephews who are not fire tolerant like some members of the family. However you can make it hotter by adding jalepenos and the  juice into your own bowl. You can add chopped tomatoes and onions but the younger kids are not fans so I leave those out.

Ingredients:

1 (1 pound) bag of dried black beans
Enough water to completely cover the beans
2 cups V-8 or similar tomato juice
6 cups water
1 1/2 teaspoons beef soup base*
1 1/2 pounds ground beef
2 packets of taco seasoning
2 teaspoons minced garlic
1 tablespoon garlic powder
1 1/2 tablespoons cumin*
1 tablepoon chili powder*
1 teaspoon onion powder
2 tablespoons fine ground cornmeal

Directions:

At least 8 hours before starting the chili you will need to soak the beans.
Pour the beans into a strainer to check for rocks.
The with water running scrub the beans since dried beans can have a mold on them and it is perfectly natural that they do. But you want to remove the mold. I just use my hands to rub the beans together.
Then pour the beans into a pot and cover the beans with water then place on the stove.
Bring to a boil and then cover. Turn off the heat and allow to sit for at least 8 hours.

Strain the beans and rinse well with water.
Add beans to the crockpot along with the tomato juice, water and soup base.
On the stove in a fry pan cook the ground beef, strain and then return to pan.
Add the taco seasoning packets and follow the instructions on the package.
Add this mixture to the bean mixture being careful not to burn yourself.
Add the rest of the ingredients except for the cornmeal.
Turn on low for 6 to 7 hours.
Place the cornmeal in a heat proof glass or measuring cup. Dip out only the liquid frim the crockpot and add to the cornmeal.
Stir until the cornmeal is wet and it make a slurry.
Then whisk this mixture into the crockpot chili. This is used to thicken the chili.
Turn the crockpot to high and cook for another hour stirring occasionally.
Then enjoy

Makes 6 to 12 servings depending on bowl size.

*Notes:

*The beef soup base I use is Better Than Bouillon. I love this brand.

*I use heaping tablespoons.

* Remember all crockpots are different so cooking times may vary.