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