Time on High: 3 to 4 hours Time on Low: 8 to 10 hours
1/4 Pound dry pinto or kidney beans
1 Clove garlic, minced
2 Tablespoons chili powder
14 1/2 Ounces tomatoes, canned
1/2 Teaspoon ground cumin
1 Pound coarsely ground chuck, browned and drained
1/2 Teaspoon ground black pepper
Completely soften beans. (One 16 Ounce can of red kidney beans, drained, may be substituted for dry beans.)
Put all ingredients in Crock-Pot® stoneware. Stir to combine.
Cover and cook on LOW 8 to 10 hours (HIGH: 3 to 4 hours).