1 lb. dry pinto beans
3 1/2 c. water
1 med. onion, chopped
1 green pepper, chopped
1 sm. hot pepper, chopped (opt.)
1 lb. ground meat
1 can (1 lb.) tomatoes, cut up
2 tbsp. chili powder
Salt to taste

Rinse and sort beans. In slow cooker: add beans and water, cover, turn heat control to high. Cook 3 hours or until beans are tender. Turn heat to low. Add remaining ingredients, toss, cover. Cook 4 hours. Makes about 8 (1 cup) servings.