15.5 ounce cans:

1 can pork and beans
1 can kidney beans
1 can pinto beans
1 can black beans
1 can crushed tomatoes
1 can chopped tomatoes
1 medium green pepper diced
1 medium onion, diced
4 ounces tomato paste
1 pkg chili seasoning (any brand)
1 pound beef stew meat

Drain and rinse: kidney, pinto, and black beans

In Crock-Pot add: tomato products and chili seasoning then stir together. (You may optionally pre-brown the meat before adding to Crock-Pot.) Add all remaining ingredients (beans, onion, pepper & meat)

Simmer on low 6-8 hours or on high 3-4 hours, stir at times double recipe in large Crock-Pot requires no change in cook time serve with shredded cheese and a dollop of sour cream.

Makes a great Navajo taco: just buy frozen scone dough, thaw, stretch and fry. Top with chili, lettuce, tomatoes, onions, cheese and sour cream.

Submitted by: Michele Weyland