1/2 lb dry pinto or kidney beans** (soak beans overnight and then boil for 10 min and drain before putting in crockpot)
2 (14.5 oz) cans tomatoes
1.5 lbs ground chuck, browned & drained
1 small onion, chopped
1/2 green pepper, chopped
2 cloves garlic, crushed
2-3 Tbsp chili powder
1 tsp pepper
1 tsp ground cumin
salt to taste
Completely soften beans. Put all ingredients in crockpot. Stir to combine. Cover and cook on Low 8-10 hrs (High 3-4 hrs).
**Note: Two 16 oz cans red kidney beans, drained, may be substituted for dry beans.
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