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

Parboil dry beans until soft; drain well. Put all ingredients in crock pot in order listed. Stir once. Cover and cook low for 10 to 12 hours.