Favorite Chili Crockpotchili, crockpot, ethnic, soups-stews 0.50 lb dry pinto or kidney beans * 2.00 (1 lb) cans tomatoes 2.00 lb coarsely ground chuck 1.00 (browned) 2.00 mdm onions, coarsely 1.00 chopped 1.00 green pepper, coarsely 1.00 chopped 2.00 cloves garlic, crushed 2.00 3 tbsp chili powder 1.00 teaspoon pepper 1.00 teaspoon cumin 1.00 salt to taste * For baked beans and chili with beans, it will be necessary to simmer the dry beans in three times their volume of unsalted water for 30 minutes in a saucepan. Allow to stand, covered, for an hour and a half or until softened; drain and add remaining ingredients. Parboil dry beans until soft; drain well. Put all ingredients in crock pot in order listed. Stir once. Cover and cook on LOW for 10 to 12 hours. (HIGH: 5 to 6 hours.) NOTE: When using canned beans (two 1-lb cans), drain liquid. Rival Crock-Pot Recipe Book |
