Crock pot (slow cooker) Chili

chili seasoning (any grocery store)

Dry red kidney or black beans

tomato sauce or 2 jars of canned stewed tomatoes

green chiles (little spice but not too hot)

ground beef or any leftover meat

Throw it all in and add enough water to saturate the dry beans (I usually add 2 big drinking glasses of water). Season to your liking and set on low. Stirring occasionally, if you want, but not necessary.

It is done when the beans are tender. I put mine on in AM and it’s finished around 6-7pm. I serve it with either cornbread or homemade tortillas.


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