Help me convert my favorite chili recipe!

[cmljll]

I'm craving the crockpot chili I used to love but I want to use fresh ingredients instead of canned. I know to use dried beans and fresh tomatoes instead of canned but how much? How do I account for the extra water/juice they're packed in since it's part of the recipe? And the chili beans and Rotel I'm clueless on Here's what I need to replace:

2 cans (16 oz each) kidney beans, undrained
2 cans (16 oz each) chili beans, undrained
28 oz can diced tomatoes, undrained
2 cans (10 oz each) Rotel, undrained

And here's the recipe if it helps... (I make my own taco seasoning so that's taken care of already)

Slow-Cooked Chunky Chili

2 lbs lean ground beef (or ground turkey)
1 large onion, chopped
1 bell pepper, chopped
2 cans (16 oz each) kidney beans, undrained
2 cans (16 oz each) chili beans, undrained
28 oz can diced tomatoes, undrained
2 cans (10 oz each) Rotel, undrained
1 packet taco seasoning (or 8 tsp. homemade)

Brown ground meat with bell pepper and onion. Drain fat. Place in a 5-quart slow cooker. Stir in the remaining ingredients.

Cover and cook on low at least 4-5 hours. 12+ is best!


TIA

[racheepoo]

Help with chili beans:
http://www.wisegeek.com/what-are-chili-beans.htm

Copycat rotel recipe:
http://www.food.com/recipe/Rotel-Tom...-Copycat-20049

You're going to need lots more spices to replicate those spices but I don't think the extra water will be a problem--since you're going to need to cook the beans and tomatoes anyway

[mommylove]

You're precooking the beans, right? 1.5 cups equals 1 can.

[cmljll]

It's in the crockpot now...

[cmljll]

Here's what I ended up doing:



It was yummy! A lot of work, but healthier than the canned version that I'm making tomorrow