Favorite Chili Crockpot Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1/2 lb: dry pinto or kidney beans *,
2: (1 lb) cans tomatoes,
2 lb: coarsely ground chuck,
1: (browned),
2: mdm onions, coarsely,
1: chopped,
1: green pepper, coarsely,
1: chopped,
2 cloves: garlic, crushed,
2: 3 tbsp chili powder,
1 teaspoon: pepper,
1 teaspoon: cumin,
1: 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-lb cans), drain liquid.
Rival Crock-Pot Recipe Book
Yield: 4 servings
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-lb cans), drain liquid.
Rival Crock-Pot Recipe Book
Yield: 4 servings
Source from luhu.jp