CROCK POT CHILI |
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Ingredients1/2 pound Dry pinto or kidney beans -- *OR* 2 16-oz cans
2 cans Tomatoes (14.5oz ea)
2 pounds Chuck; browned -- *
2 Medium onions -- coarsely
chopped -- **
1 Green pepper -- chopped
2 Garlic cloves -- crushed
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon Cumin
Salt to taste
4 1/2 cups Water
2 cans Tomatoes (14.5oz ea)
2 pounds Chuck; browned -- *
2 Medium onions -- coarsely
chopped -- **
1 Green pepper -- chopped
2 Garlic cloves -- crushed
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon Cumin
Salt to taste
4 1/2 cups Water
ProceduresThis works well with red. Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.
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