Yield: 6 servings
|½ pounds||Dry pinto or kidney beans *OR* 2 16-oz cans|
|2 cans||Tomatoes (14.5oz ea)|
|2 pounds||Chuck; browned, *|
|2||Medium onions; coarsely chopped, **|
|1||Green pepper; chopped|
|2||Garlic cloves; crushed|
|2 tablespoons||Chili powder|
|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.