Favorite chili crockpot
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Dry pinto or kidney beans * |
| 2 | (1 lb) cans tomatoes | |
| 2 | pounds | Coarsely ground chuck |
| 1 | (browned) | |
| 2 | Mdm onions, coarsely | |
| 1 | Chopped | |
| 1 | Green pepper, coarsely | |
| 1 | Chopped | |
| 2 | Cloves garlic, crushed | |
| 2 | 3 tbsp chili powder | |
| 1 | teaspoon | Pepper |
| 1 | teaspoon | Cumin |
| 1 | Salt to taste | |
Directions
* 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