 | | Directions |
- Sort and rinse beans to remove any small bits of debris. Add to the slow cooker.
- Chop onions, green pepper, and garlic. Add to the slow cooker.
- Mix 1 teaspoon salt into the meat and sauté until no pink remains. Drain off the fat and add the meat to the slow cooker.
- Add the remaining ingredients to the slow cooker.
- Cover and cook on the high setting for about 6 hours. About 30 minutes before serving, taste to determine if more salt or chili powder is needed.
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Container: slow cooker and medium skillet
Servings: 4
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 cup dried pinto beans |
| - | | 1 quart tomato juice |
| - | | 1 can tomato paste (6 oz) |
| - | | 1 large green pepper |
| - | | 1 large onion |
| - | | 4 cloves garlic |
| - | | 2 tablespoons chili powder |
| - | | 1 pound ground beef (or other ground meat of your choice) |
| - | | 1 teaspoon salt |
| - | | freshly ground black pepper, to taste |
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