Crock pot chili #2

6 servings

Ingredients

Quantity		Ingredient
½	pounds	Dry pinto or kidney beans
2	cans	Tomatoes (14.5oz ea)
2	pounds	Chuck; browned, *
2	tablespoons	Chili powder
1	teaspoon	Pepper
1	teaspoon	Cumin
4½	cup	Water OR 2 16-oz cans
2		Medium onions; coarsely chopped, **
1		Green pepper; chopped
2		Garlic cloves; crushed
		Salt to taste

Directions

* I buy extra lean and don't brown 1st. ** This 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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