Crock-Pot Chili

By jannycerv

Note: Ground turkey can be used in place of beef. I prefer 1 pound meat and more beans. I use 2 cans kidney beans, 1 can pinto beans, drained, in place of dried beans to save time.

Ingredients

• 1/2 lb. dry pinto or kidney beans
• 2 (14 1/2 oz.) cans diced tomatoes
• 2 lbs. ground beef, browned & drained
• 1 med. onion, chopped
• 1 green pepper, chopped
• 2 cloves garlic, crushed
• 2 to 3 T. chili powder
• 1 tsp. pepper
• 1 tsp. cumin
• Salt, to taste

Preparation

Step 1

Rinse beans; cover beans with 3 times their volume of water. Bring to a boil for 10 minutes. Reduce heat; cover and simmer 1 1/2 hours, or until tender. Discard water.
Put all ingredients in crock-pot in order listed. Stir; cover and cook on low 10 to 12 hours (high; 5 to 6 hours). No need to stir while cooking. Serve alone or over rice, potatoes, or noodles.