1/2 lb Beans, pinto or kidney *

2 lb Tomatoes

2 lb Beef chuck; coarsely ground

-(browned) 2 md Onionl coarsely chopped

1 Bell pepper, green;

-coarsely chopped 2 Garlic clove; crushed

2 tb Chili powder

1 ts Pepper

1 ts 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. Source: [Rival Crock-Pot Recipe Book]