Slow Cooker Chili

1/2 lb Dry pinto or kidney beans
2 cn Tomatoes (14.5oz ea)
2 lb Chuck; browned, *
2 tb Chili powder
1 ts Pepper
1 ts Cumin
4 1/2 c Water *OR* 2 16-oz cans
2 Medium onions; coarsely chopped, **
1 Green pepper; chopped
2 Garlic cloves; crushed
Salt to taste

Stir this once, cover and cook on low for 10 to 12 hours or on high, for 5 to 6 hours.

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