Name: Favorite Chili
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]

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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