2 pounds dry beans
2 large onions, diced
1 7oz can green chile, diced
1 can tomato sauce
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Tablespoon garlic salt
2 teaspoons ground black pepper
1/4 teaspoon cinnamon
1 or 2 Tablespoons corn starch
Water
1. Soak beans according to package directions. Drain the liquid out. Saute onions with cooking spray in skillet.
2. Place beans in Crock-Pot with onions and chiles and about 11 cups water, set it on high. Simmer without lifting lid for 8 hours.
Pay attention: if the water starts to run out, you may need to add more boiling hot water, but try not to add too much water or lift the lid unless necessary.
3. After 8 hours in the slow cooker, brown the ground beef with the spices and add it and the tomato sauce. 4. Dissolve one tablespoon of cornstarch in 1/4 cup water and add it to thicken. You may need to add another tablespoon depending on the thickness desired. Taste it and add more salt if desired.
You want it spicy? I roasted 3 fresh jalepenos and another green chile from the garden, chopped them and added them as well. I let them cool after roasting and peeled them wearing gloves.
