Favorite Chili |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 1/4 pound dry pinto or kidney beans | 1 can (14-1/2 oz) tomatoes | 1 pound coarsely ground chuck, browned and drained |
| 1 small onion, chopped | 1 clove garlic, minced | 2 tablespoons chili powder |
| 1/2 teaspoon ground cumin | 1/2 teaspoon ground black pepper | 1/2 green bell pepper, seeded and chopped |
| salt to taste | ||
| 1 | Completely soften beans as directed. Put all ingredients in stoneware. Stir to combine. Cover and cook on Low 8 to 10 hours (High: 3 to 4 hours). |
| 2 | NOTE: One 16-ounce can of red kidney beans, drained, may be substituted for dry beans. |