Chili

• 1 1/2 lb. extra lean ground beef
• 3 (15 oz. each) cans pinto beans (heat and serve type)
• 1 large onion, chopped
• 3 large cloves garlic, minced
• 1 (15 oz.) can stewed tomatoes
• 1/2 medium green pepper, diced
• 1 (6 oz.) can tomato paste
• 1/2 c. water
• 3 Tbsp. chili powder
• 1 1/2 tsp. salt
• 1 tsp. oregano
• 1 tsp. ground cumin
• 1/4 tsp. pepper
• 1/4 tsp. cayenne pepper

1. Crumble ground beef into a slow cooker.
2. Add beans, onion, garlic and green pepper.
3. In a medium bowl, stir together tomatoes, tomato paste, water, chili powder, salt, oregano, cumin, pepper and cayenne pepper until well blended.
4. Stir into meat mixture.
5. Scrape down sides of slow cooker.
6. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours or until onion is tender.
7. Serve with shredded Cheddar and saltine crackers.
8. Makes 6 to 8 servings.

extra lean ground beef, pinto beans, onion, garlic, tomatoes, green pepper, tomato paste, water, chili powder, salt, oregano, ground cumin, pepper, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316582 (may not work)