Saturday, February 28, 2009

Favorite Chili

1/2 lb. dry pinto or kidney beans soaked overnight and drained or 2 cans (16 oz.) red kidney beans, drained
2 cans (14.5 oz.) tomatoes
2 lbs. ground beef, browned and drained
2 medium onions, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
2 to 3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon pepper
salt to taste

Put all ingredients in crock pot in order listed. Stir once. (You may need to add some water if you use dry beans.) Cover and cook on low 10-12 hours (high 5-6 hours).

(Source: "Basic Food Storage Cookbook", South Jordan Utah River Stake, 2003, pg. 25)

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