Crock-Pot Chili - cooking recipe

Ingredients

2 lb. lean ground beef
2 c. chopped onion
1 c. chopped green pepper
1 garlic clove, crushed
1 can (28 oz.) tomato puree
1/3 c. quick-cooking tapioca
1/4 c. chili powder
1 Tbsp. salt
1 tsp. oregano leaves
1/2 tsp. cumin seed
2 cans (20 oz.) kidney beans

Preparation

Break meat
into
small
chunks;
place in slow cooker. Add all other ingredients, except beans; cover and cook on low heat for 5 hours
or high heat for 3 hours. Stir, mix in beans (including juices).
Cover
and cook 1 hour longer on low heat or 1/2 hour longer on high heat.