1/2 lb Beans, pinto or kidney *

      2 lb Tomatoes

      2 lb Beef chuck; coarsely ground

           -(browned)
      2 md Onionl coarsely chopped

      1    Bell pepper, green;

           -coarsely chopped
      2    Garlic clove; crushed

      2 tb Chili powder

      1 ts Pepper

      1 ts Cumin

           Salt; to taste
  * For baked beans and chili with beans, it will be necessary to
  simmer the dry beans in three times their volume of unsalted water
  for 30 minutes in a saucepan. Allow to stand, covered, for an hour
  and a half or until softened; drain and add remaining ingredients.
  Parboil dry beans until soft; drain well. Put all ingredients in
  crock pot in order listed. Stir once. Cover and cook on LOW for 10 to
  12 hours. (HIGH: 5 to 6 hours.)

  NOTE: When using canned beans (two 1-pound cans), drain liquid.
                   Source: [Rival Crock-Pot Recipe Book]