Chili ----- 2 pounds meat (or meat substitute) 1 large onion 1 14-ounce can fire roasted tomatoes 1 14-ounce can tomato sauce 4 cloves garlic 3 tablespoons chili powder 1 teaspoon black pepper 1 teaspoon cumin 1 teaspoon allspice 2 teaspoon oregano 1 teaspoon paprika 1 cup dried pinto beans 1 cup dried black beans Preparation ----------- 1. Pre-soak the dried beans overnight. A quick soak of the beans can be performed by adding water covering 2 inches over the beans, boiling the beans for at least a minute and let the beans soak off heat for an hour. 2. If using ground meat, brown the meat in a pan. 3. Chop the onion and garlic. Mince if preferred. 4. Add the ingredients to slow cooker. Mix the ingredients. 5. Set on high for at 6 hours or 8 on low heat. 6. Pull meat if necessary (not ground or cubed...) 7. Serve. Enjoy. Notes ----- I use this quite often for lunches. A half recipe is good for about 4 lunch servings. Play around with the spices and canned tomato varieties. I often use leftover meat, and am contemplating either extra beans or cubed tofu for non-meat protein options. Add other vegetables, or for extra spice and flavor add peppers of your choice.