Slow Cooked Chili (hot)
From: Laura Kellar Fullton
2 cups black beans (pintos, kidney beans or what-have-you) 1 medium onion coarsely chopped 1-2 garlic cloves minced 1-2 carrots thinly sliced (and cut into half-moons if desired) 1 small green pepper chopped 1 jalopeno pepper minced 5-6 dried red hot peppers (asian variety) 1-2 tblsp. chili (or to taste) 1-2 tsp. cumin 1-2 tsp. coriander 3-4 cloves ~24 oz. tomato juice or V-8 Soak beans for 8 hours or overnight. Dump beans and remaining 10 ingredients into slow cooker. Add enough tomato juice to fill cooker and give chili desired consistency. Cook for 1 hour on high and 9-10 hours on low.