Favorite Chili

By LConley1

Ingredients

• 1/2 lb. of dry pinto or kidney beans
• 2 14 1/2 ounce cans of tomatoes
• 2 lbs. coarsely ground chuck, browned and drained
• 2 medium onions, coarsely chopped
• 1 green pepper, coarsely chopped
• 2 cloves of garlic
• 2 to 3 tablespoons of chili powder (I use about 1.5)
• 1 teaspoon of pepper
• 1 teaspoon of cumin
• Salt to taste

Preparation

Step 1

Completely soften beans if not using canned. Two 16 ounce cans of red kidney beans can be substituted. Put all ingredients in Crock-Pot in order listed. Stir once. Cover and cook on Low 10 to 12 hours or High for 5 to 6 hours.