Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | Dry pinto or kidney beans |
2 cans | Tomatoes (14.5oz ea) |
2 pounds | Chuck; browned, * |
2 tablespoons | Chili powder |
1 teaspoon | Pepper |
1 teaspoon | Cumin |
4½ cup | Water *OR* 2 16-oz cans |
2 \N | Medium onions; coarsely chopped, ** |
1 \N | Green pepper; chopped |
2 \N | Garlic cloves; crushed |
\N \N | Salt to taste |
* I buy extra lean and don't brown 1st. ** This works well with red.
Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.