Crock pot chili #2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dry pinto or kidney beans |
| 2 | cans | Tomatoes (14.5oz ea) |
| 2 | pounds | Chuck; browned, * |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Cumin |
| 4½ | cup | Water *OR* 2 16-oz cans |
| 2 | Medium onions; coarsely chopped, ** | |
| 1 | Green pepper; chopped | |
| 2 | Garlic cloves; crushed | |
| Salt to taste | ||
Directions
* 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.