Yield: 1 Servings
|1 pounds||Dry pinto beans|
|1 medium||Onion; chopped|
|1||Green pepper; chopped|
|1 small||Hot pepper; chopped/optional|
|1 pounds||Ground meat|
|1 can||(16 oz) tomatoes; cut up|
|2 tablespoons||Chili powder|
|Salt; to taste|
Rinse and sort beans. In slow cooker: add beans and water, cover, turn heat control to high. Cook 3 hours or until beans are tender. Turn heat to low.
Add remaining ingredients, toss, cover. Cook 4 hours. Makes 6 - 8 servings.
Posted to recipelu-digest Volume 01 Number 412 by James and Susan Kirkland <kirkland@...> on Dec 28, 1997