Recipe(tried): Favorite Chili (crock pot)

Favorite Chili (crock pot)
From: Steve Herrick
Source: Rival Crock-Pot Recipe Book

1/2 lb dry pinto or kidney beans*
2 cans (1-pound each) tomatoes
2 lbs coarsely ground chuck (browned)
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

*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.