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Chili

1/2 lb Dry pinto or kidney beans *
2 (1 lb) cans tomatoes
2 lb Coarsely ground chuck (browned)
2 Medium onions, coarsely chopped
1 Green pepper, coarsely chopped
2 Cloves garlic, crushed
2 3 tbsp chili powder
1 ts Pepper
1 ts 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 slow cooker 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.

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