Favorite Chili Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
1/2 lbs: Beans, pinto or kidney *
2 lbs: Tomatoes,
2 lbs: Beef chuck, coarsely ground (browned)
2 medium: Onionl coarsely chopped,
1: Bell pepper, green, coarsely chopped
2: Garlic clove, crushed
2 tbsp: Chili powder,
1 tsp: Pepper,
1 tsp: Cumin,
Salt, to taste
Directions:
* 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.
Source: [Rival Crock-Pot Recipe Book]
Source from luhu.jp
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.
Source: [Rival Crock-Pot Recipe Book]
Source from luhu.jp