Crock pot chili

Yield: 6 servings

Measure Ingredient
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
1 teaspoon Pepper
1 teaspoon Cumin
Salt to taste
4½ cup Water

* 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.

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