->Chili 43 <-

1 pound lean ground beef

1 large onion, chopped

16 oz dried small red beans, rinsed, drained, and picked over

16 oz jar roasted red peppers, rinsed, drained, and coarsely chopped

18 oz can diced peeled tomatoes

15 oz can tomato sauce

3 to 4 tablespoons Nex Mexico chili powder

1 1/2 tablespoons ground cumin

1 teaspoon garlic powder

Shredded Monterey Jack or Cheddar cheese

chopped onions

chopped tomatoes

sour cream

In a large skillet, cook the beef and onion over medium-high heat,

6 to 8 minutes. Drain off any

fat. Turn into a 5-quart electric slow cooker. Add the beans, red

peppers, tomatoes with their liquid, tomato sauce, chili powder,

cumin, and garlic powder. Mix well.

9 to 10 hours, or until the

beans are tender. Serve topped with cheese, onions, tomatoes, and sour cream, as desired.