1/2 lb Dry pinto or kidney beans *
2 (1 lb) cans tomatoes
2 lb 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 ts Pepper
1 ts Cumin
1 Salt to taste
* 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
