Slow Cooked Chili

• 1 cup dry pinto beans
• 2 lbs ground beef
• 2 cups chopped onions
• 2 (14 ounce) cans stewed tomatoes
• 1 cup chopped green bell pepper
• 12 cup chopped celery
• 2 teaspoons minced garlic
• 2 tablespoons chili powder
• 1 teaspoon pepper
• 1 teaspoon cumin
• 2 tablespoons sugar
• 1 12 teaspoons salt

1. Cover beans with water and soak overnight.
2. Drain and discard water.
3. Cover with water again and boil for 10 minutes.
4. Drain and discard water.
5. Add beans to slow cooker.
6. Brown ground beef with onions.
7. Place in slow cooker.
8. Add tomatoes, green pepper, celery, garlic, chili powder, pepper, cumin, sugar and salt.
9. Cover and cook on low for 10 hours.
10. Remove from slow cooker and allow to cool.
11. Place in freezer bag.
12. Label and freeze.
13. To serve: thaw.
14. Heat until hot and bubbly.
15. Serve with corn bread.
16. Top with sour cream and shredded cheese.

pinto beans, ground beef, onions, tomatoes, green bell pepper, celery, garlic, chili powder, pepper, cumin, sugar, salt

Taken from www.food.com/recipe/slow-cooked-chili-510793 (may not work)