Favorite Chilibeef, chili, crockpot, stews 1/2 lb beans, pinto or kidney * 2 lb tomatoes 2 lb beef chuck; coarsely ground (browned) 2 medium onionl coarsely chopped 1 bell pepper, green; coarsely chopped 2 garlic clove; crushed 2 tablespoon chili powder 1 teaspoon pepper 1 teaspoon cumin 1 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-pound cans), drain liquid. Source: [Rival Crock-Pot Recipe Book] |
