CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
|
Chili, Stews, Beef, Damyankee, Crockpot |
1 |
Batch |
INGREDIENTS
1/2 |
lb |
Beans, pinto or kidney * |
2 |
lb |
Tomatoes |
2 |
lb |
Beef chuck; coarsely ground (browned) |
2 |
md |
Onionl coarsely chopped |
1 |
|
Bell pepper, green; coarsely chopped |
2 |
|
Garlic clove; crushed |
2 |
tb |
Chili powder |
1 |
ts |
Pepper |
1 |
ts |
Cumin |
|
|
Salt; to taste |
|
|
Source: [Rival Crock-Pot Recipe Book] |
INSTRUCTIONS
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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