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CROCK POT CHILI |
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Category |
Chili |
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Contributor |
admin |
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Ratings |
0 |
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Ingredients |
1/2 pound Dry pinto or kidney beans -- *OR* 2 16-oz cans
2 cans Tomatoes (14.5oz ea)
2 pounds Chuck; browned -- *
2 Medium onions -- coarsely
chopped -- **
1 Green pepper -- chopped
2 Garlic cloves -- crushed
2 tablespoons Chili powder
1 teaspoon Pepper
1 teaspoon Cumin
Salt to taste
4 1/2 cups Water |
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Procedures |
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This works well with red. Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours. |
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