Crock pot Chili II

Ingredients

• 1 1/2 cups dry red kidney beans
• 3/4 cup dry pinto beans
• 5 cups water
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• 1 XL Yellow Onion
• 1 lb Xlean ground beef
• 2 tsp prepared garlic
• 1/2 tsp hot shots (crushed red & black pepper)
• 1/2 tsp garlic salt
• 1/8 tsp black pepper
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• 4 8oz cans of Tomato Sauc
• 1 10oz can of Ro-Tel mild diced tomatoes w/green chilies
• 1 tsp onion powder
• 1 tsp garlic salt
• 1 tsp oregano leaves
• 1 tsp basil
• 1 tsp garlic powder
• 2 TBSP brown sugar
• 1 TBSP Chili Powder

Directions

1. Place both un-soaked beans in pot, add 5-cups water, lightly salt, splash of light oil (any) and stir. Bring to boil and turn off. Let stand for 1-hr. Bring to boil and simmer for another hr. After 2-hrs, beans should be ready, small amt of liquid is left.

2. In a large frying pan brown hamburger, finely diced onions, and prepared garlic. Season with Hot shots, Garlic Salt, and black pepper.

3. With crock pot on high, Transfer meat/onion mixture into crock pot. Add beans but NO water, use slotted spoon or spatula to transfer. Mix.

4. Add tomato all tomato products, stir. Add last group of seasonings and mix well. Simmer for at least 2hrs, then sample. Adjust crock pot temp as desired.

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