Contributed by Diane S.
Source: Rival Crock-Pot Cookbook
1/2 pound dry pinto or kidney beans*
OR 2 1-pound cans**
2 1-pound cans tomtatoes
2 pounds coarsely ground chuck (browned)
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
2 to 3 tablespoons chili powder
1 1/2 tablespoons salt
1 teaspoon pepper
1 teaspoon cumin (optional)
Parboil dry beans until soft*; drain well. Put all ingredients in
Crockpot in order listed. Stir once. Cover and cook on Low for 10 to 12
hours. (High: 5 to 6 hours.)
*Cooking times for dry beans will vary according to their age and type,
growing locale, and water hardness. For this recipe, simmer the dry
beans in three times their volume of unsalted water for 30 minutes.
Allow to stand, covered, for an hour and a half or until softened.
** When using canned beans, drain liquid.
September 98 Recipes