Chili
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2 pounds meat (or meat substitute)
1 large onion
1 14-ounce can fire roasted tomatoes
1 14-ounce can tomato sauce
4 cloves garlic
3 tablespoons chili powder
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon allspice
2 teaspoon oregano
1 teaspoon paprika
1 cup dried pinto beans
1 cup dried black beans

Preparation
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1. Pre-soak the dried beans overnight.  A quick soak of the beans can be
   performed by adding water covering 2 inches over the beans, boiling
   the beans for at least a minute and let the beans soak off heat for
   an hour.

2. If using ground meat, brown the meat in a pan.

3. Chop the onion and garlic.  Mince if preferred.

4. Add the ingredients to slow cooker.  Mix the ingredients.

5. Set on high for at 6 hours or 8 on low heat.

6. Pull meat if necessary (not ground or cubed...)

7. Serve. Enjoy.

Notes
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I use this quite often for lunches.  A half recipe is good for about 4
lunch servings.  Play around with the spices and canned tomato
varieties.  I often use leftover meat, and am contemplating either
extra beans or cubed tofu for non-meat protein options.  Add other
vegetables, or for extra spice and flavor add peppers of your choice.