• 5oz. bag Hurst Slow Cooker Chili
• 7 cups water
• 1 lbs ground beef
• 1 medium white onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, chopped
• 1 can diced tomatoes (14.5oz)
• 6 oz. can tomato paste
• Salt and pepper to taste

Rinse and sort through the dry beans. Check for any unwanted debris and discard.

Cook ground beef in a sauté pan until browned. Drain off grease.

Pour rinsed beans into slow cooker. Add cooked beef, onion, green pepper, garlic, and roughly half of the chili seasoning packet.

Add 7 cups of water and put lid on slow cooker.

Cook on HIGH for 4-5 hours (or low for 8-9 hours). When beans are tender, add tomatoes (undrained), tomato paste, and remainder or chili seasoning. Cook on low for an additional 30-60 minutes.

Keep at WARM or lowest setting until ready to serve. Chili will thicken and become richer in flavor with additional time. NOTE: Removing lid during cooking can add additional time.

Keep on lowest setting until ready to serve. Chili will continue to thicken and become richer in flavor with additional time.