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Chili

1/2 pound Beans -- pinto or kidney *
2 pounds Tomatoes
2 pounds Beef chuck -- coarsely ground (browned)
2 medium Onion coarsely chopped
1 Bell pepper -- green coarsely chopped
2 Garlic clove -- crushed
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon Cumin
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. )

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