Slow Cooked Chili
1 cup dry pinto beans*
2 lbs ground beef
2 cups chopped onion
2 (14.5 ounce) cans stewed tomatoes
1 cup chopped green bell pepper
1/2 cup celery
2 tsp minced garlic
2 Tbsp chili powder
1 tsp pepper
1 tsp cumin
2 Tbsp sugar
1 1/2 tsp salt
Cover beans with water and soak overnight. Drain and discard water. Cover with water again and boil for 10 minutes. Drain and discard water. Place beans in slow cooker. Brown ground beef with onions. Add to slow cooker. Add tomatoes, green pepper, celery, garlic, chili powder, pepper, cumin, sugar and salt to slow cooker and mix well. Cover and cook on Low for 10 hours or on high for 5 hours. Remove from slow cooker and allow to cool. Place in freezer bag. Label and freeze.
To serve: Thaw. Heat until hot and bubbly. Serve with cornbread or crackers. Delicious topped with sour cream and shredded cheese.
*You can substitute 2 (15 ounce) cans pinto beans for the 1 cup dry beans. We used dry pinto beans not soaked or cooked and just cooked the chili longer.
We also didn't use the celery because neither of our families like celery. And, we used petite diced tomatoes (pureed) in place of the stewed tomatoes.