CROCK POT CHILI 2

Course : Vegetables
Serves: 6
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1/2 pound Dry pinto or kidney beans
2 can Tomatoes (14.5oz ea)
2 pound Chuck -- browned
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon Cumin
4 1/2 cup Water
2 medium onions -- coarsely chopped
1 medium Green pepper -- chopped
2 cloves Garlic -- crushed
1 teaspoon salt to taste
 

Preparation / Directions:

* 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 hour


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Vegetables Recipes