Crock-Pot Chili - cooking recipe

Ingredients

1 1/2 lb. dried pinto or kidney beans or 2 (1 lb.) cans pinto or kidney beans, drained
2 (1 lb.) canned tomatoes
2 lb. ground chuck, browned and drained
1 medium green pepper chopped
2 medium onions, chopped
2 cloves garlic, crushed (optional)
2 to 3 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt and pepper to taste

Preparation

Preboil dry beans until soft.
Drain well.
Place all ingredients in crock-pot in order listed.
Stir, cover and cook on low heat for 10 to 12 hours (high 5 to 6 hours).
Recipe may be halved.