1/2 lb. dry pinto or kidney beans
2 (1 lb.) cans tomatoes (or tomato sauce)
2 lbs. coarsely ground chuck, browned (or stew meat, unbrowned)
2 med. onions, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
1 tsp. pepper
1 tsp. cumin
2-3 tbsp. chili powder
Salt to taste

Parboil dry beans until soft; drain well. Put all ingredients in crock-pot in order listed. Stir once. Cover and cook on low for 10 to 12 hours. (High 5 to 6 hours.) When using canned beans (2 - 1 lb. cans), drain liquid.