Title: Favorite Chili Crockpot
Categories: Chili Crockpot Ethnic Soup
Yield: 4 Servings

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

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