Soak 2-3 cups red chili beans overnight on low heat in a crock pot. drain the soaking water; leave beans in pot.

Add: 1 stalk celery, chopped 1 finely chopped bell pepper 2-3 chicken bouillon cubes 1 tsp. cumin 1/8 tsp. chili powder 6-8 c. water Salt and pepper to taste

Cook in crock pot for 6-8 hours on high heat. Serve over rice.

For chili, add: 1 can stewed tomatoes (15 oz.) 1 can tomato sauce (15 oz.) 1 can tomato paste (6 oz.)

Can also be served over rice or sprinkled with cheese. Chili can also be made with leftover beans.