Crock-Pot Chili - cooking recipe

Ingredients

1/4 lb. dry pinto beans
2 (14 1/2 oz.) cans tomatoes
2 lb. ground chuck, browned and drained
1 green pepper, diced
1 onion, diced
2 cloves garlic, minced
3 Tbsp. chili powder
1 tsp. pepper
1 tsp. cumin
1 tsp. salt

Preparation

Completely soften beans by cooking in boiling water on the stove. Drain the water off of beans and transfer the beans to crock-pot. Add all remaining ingredients to beans and stir to blend entirely. Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. Top with sour cream and Cheddar cheese, if desired.