Favorite Crock Pot Chili

½ lb dry pinto or kidney beans, softened*
2 14 ½ oz cans tomatoes
2 lbs coarsely ground chuck browned and drained
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
2-3 tbsp chili powder
1 tsp pepper
1 tsp cumin
Salt to taste


Completely soften beans. Put all ingredients in Crock-Pot in order listed. Stir once. Cover and cook on Low 10-12 hours (High: 5 to 6 hours).


Note: Two 16 oz cans red kidney beans, drained, may be substituted for dry beans.

*See Jane Martin's Bean Softening Recipe for easy overnight instructions.