Prep: 30 minutes, Cook: 8-9 hours
About 3 cups cleaned pinto beans1 lb ground beef
2 cups diced roma tomatoes, fresh
1 whole medium onion, sliced and quartered
1 cup fresh jalapenos, deseeded, sliced lengthwise
3 tbls fresh minced garlic
1 tsp salt
1 tsp garlic salt
1/2 tsp pepper
4 tbls red chili powder
Enough water to cover beans by about 2 inches in slow cooker
Garnish:
sliced green onions
shredded cheddar cheese
In the slow cooker on high temperature settings, add cleaned beans with water, salt, pepper, chili powder, tomatoes, onions, jalapenos, minced garlic, garlic salt.
Break up the raw ground beef into bite size pieces & drop into the slow cooker. Roll into balls if desired. Cover crock pot with lid. Do not stir for the first 3 to 4 hours.
Leave for about eight to nine hours. Check on it periodically to see if the water is still covering the beans, if not add small amounts of hot water at a time to cover. Half way through, stir to make sure beans do not stick to the side of the slow cooker. You know the beans are done when you test one and it has a smooth texture throughout the whole bean.
Serve in a bowl, topped with shredded cheese, green onions & corn chips on the side.
Leave for about eight to nine hours. Check on it periodically to see if the water is still covering the beans, if not add small amounts of hot water at a time to cover. Half way through, stir to make sure beans do not stick to the side of the slow cooker. You know the beans are done when you test one and it has a smooth texture throughout the whole bean.
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