Have Questions or Comments?
Leave us some feedback and we'll reply back!

    Your Name (required)

    Your Email (required)

    Phone Number)

    In Reference to

    Your Message



    1 lb. ground beef

    1 red bell pepper; seeded and chopped

    1/2 onion; diced

    1- 14oz. can pinto beans

    1- 14oz. can kidney beans

    1- 14oz. can black beans

    1- 10oz can tomato puree

    1- 10oz can diced tomatoes

    2 tbsp flour

    2 tsp chili powder

    1/2 tsp each of:

    -garlic powder

    -onion powder


    -red pepper flakes



    1 tbsp hot sauce (optional)



    Now that its winter this is one of those perfect dinners. You can set it up in the crockpot before you go to work and come home to a delicious ready meal. I’ve also put it up before Shabbat and had it as an alternative to chulent for lunch. 

    Serve with rice and a salad Brown ground beef till no longer pink, drain, and add to crock pot. To the crock pot add the bell pepper, onion, diced tomatoes, tomato puree, and all the beans. (drain about 85% of the liquid from the beans before adding to the slow cooker.) Add all the spices, and give it a good stir. If you like it spicier add a tbsp of your favorite hot sauce. Cover and cook on low for 6-8 hours. It can cook longer in the crockpot – just put it up before Shabbat on low.