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Crock Pot Mexican Chili

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Ingredients You'll Need

1/2 lb. dry pinto beans
2 cans Rotel, undrained
2 cans mexican tomato sauce
2 lg. green bell peppers, chopped
2 onions, chopped
2 Tbsp minced garlic
1/2 c. parsley
2 lbs. ground beef
2 1/2 tbsp. chili powder
1 tsp. Pepper


Look beans. Put in a large bowl; add water to 2 inches above beans. Soak overnight. Simmer until softened; drain. Place in crockpot. Add Rotel, green peppers, onions, garlic and parsley. In a large skillet saute ground beef, onion, & bell pepper for 15 minutes; remove grease. Add to crockpot. Season with chili and pepper. Mix well. Cover and cook on low for 8 to 14 hours, or on high for 4 to 5 1/2 hours, stirring occasionally

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