Instruction manual

Chili Con CArne with BeAnS

Serve with fresh chopped red and green onions, shredded cheddar cheese,

chopped avocados, sour cream, spaghetti or elbow macaroni.

Cook: 8:00 LOW or 5:00 HIGH

Serves 6 - 10

1-1/2 cups dry beans

(pinto, kidney or white beans)

3 lbs. (85% lean) ground beef

3 medium onions, minced

6 medium garlic cloves, minced

1/4 cup chili powder

1 tablespoon ground cumin

1/4 cup tomato paste

1/2 teaspoon red cayenne pepper akes

2 (28 oz.) cans stewed tomatoes with

Mexican seasonings

3 tablespoons soy sauce

1 teaspoon dried oregano

1 tablespoon brown sugar

2 serrano chili peppers, minced

(more or less to taste)

2 jalapeno peppers, minced

(more or less to taste)

3 tablespoons Kosher salt

(more or less to taste)

Place dried beans in a large bowl. Pour 4 cups of boiling water over

the top and soak for 20 to 30 minutes. Beans will expand to 3 cups in volume.

Strain water and add beans to the stoneware liner.

Add remaining ingredients to the stoneware liner. Close the lid.

Program the Slow Cooker for LOW; set the TIME to 8:00 or cook on HIGH

for 5:00 hours. Test beans for doneness and continue slow cooking if needed.

NOTE: To prevent beans from becoming tough, add salt after beans are fully cooked.

To serve, press the MODE button until WARM is illuminated.

Set the desired serving KEEP WARM TIME.

Place the mixing spoon in the spoon rest and serve directly from

the stoneware liner. Spoon chili into serving bowls.

Serve with warm corn bread for dunking.