Crock Pot Mexican Chili
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. 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