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Favorite Chili #3

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Beef Chili Crockpot Stews


  • 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]
From Gemini's MASSIVE MealMaster collection at