Go to: Just Slow Cooking Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
1/2 pound Dry pinto or kidney beans *OR* 2 16-oz cans
2 cans Tomatoes (14.5oz ea)
2 pounds Chuck; browned -- *
2 Medium onions - coarsely chopped -- **
1 Green pepper -- chopped
2 Garlic cloves -- crushed
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon Cumin
Salt to taste
4 1/2 cups Water
* I buy extra lean and don't brown 1st. ** This works well with red.
Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.