Crock-Pot Chili - cooking recipe

Ingredients

1/2 lb. dry pinto beans or two (16 oz.) cans, drained
2 (14 1/2 oz.) cans tomatoes
2 lb. lean ground beef or turkey, browned and drained
1 medium onion, chopped
1 green pepper, chopped
1 tsp. pepper
1 tsp. cumin
2 cloves crushed garlic
chili powder to taste
salt to taste

Preparation

Completely soften dry beans by covering beans with 3 times their volume of unsalted water and boil 10 minutes.
Reduce heat and simmer 1 1/2 hours or until beans are tender.
Discard water after boiling.
Put all ingredients into crock-pot; stir.
Cover and cook on low 10 to 12 hours or on high 5 to 6 hours.