Favorite chili crockpot

Yield: 4 Servings

Measure Ingredient
½ pounds Dry pinto or kidney beans *
2 \N (1 lb) cans tomatoes
2 pounds Coarsely ground chuck
1 \N (browned)
2 \N Mdm onions, coarsely
1 \N Chopped
1 \N Green pepper, coarsely
1 \N Chopped
2 \N Cloves garlic, crushed
2 \N 3 tbsp chili powder
1 teaspoon Pepper
1 teaspoon Cumin
1 \N Salt to taste

* For baked beans and chili with beans, it will be necessary to simmer the dry beans in three times their volume of unsalted water for 30 minutes in a saucepan. Allow to stand, covered, for an hour and a half or until softened; drain and add remaining ingredients.

Parboil dry beans until soft; drain well. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW for 10 to 12 hours. (HIGH: 5 to 6 hours.) NOTE: When using canned beans (two 1-lb cans), drain liquid.

Rival Crock-Pot Recipe Book

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