Crock Pot Chili
1 1/2 pound of dry pinto or kidney beans, *OR* 2 16-oz cans
2 cans of tomatoes (14.5oz ea)
2 pounds of chuck; browned,
2 medium onions, coarsely chopped, **
1 green pepper, chopped
2 garlic cloves, crushed
2 tablespoons of Chili powder
1 teaspoon of pepper
1 teaspoon of Cumin
Salt to taste
4 1/2 cups of water
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Stir once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours. Servings: 6Cookbooks
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