Recipe for Pintos Con Carne

Pintos Con Carne
Better Homes and Gardens Crockery Cooker Cookbook 1976
In saucepan combine 3 ½ cups water, 1 cup dry pinto beans and ½ tsp salt; bring to a boil, reduce heat; simmer covered for 1 ½ hours. Pour beans and cooking liquid into a bowl. Cover and refrigerate overnight.
In Skillet brown 1 pound ground beef; drain and place in slow cooker. Stir in beans and liquid, one 15 oz can tomato sauce, ½ cup chopped onion, 1 TBSP chili powder. Cover and cook on low setting for 8-10 hours. Stir before serving. Pass shredded sharp cheese to sprinkle on top of each serving. Serve with corn chips if desired. Makes 6 servings.
****my notes you can substitute canned beans for dry if you do not have time to make them.
Also, I would recommend cooking for 3-4 hours on low. The newer slow cookers do not need to cook as long; and the beans and beef are already cooked.
This tastes great the way it is, but you can always add green pepper and celery. ******