Black Bean Chili
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
1 cup dry black beans
4 cups water
1 lb lean ground beef, cooked and drained
1/4 cup dried onion
1 (8-oz) can tomato sauce
1 (14-oz) can diced tomatoes, drained
2 tbsp lime juice
1/2 tsp garlic salt
2 tsp chili powder
2 tsp cumin
1/2 tsp cinnamon
Rinse black beans and place in slow cooker. Add water. Cover and cook on high for 2.5-3.5 hours, until beans are soft. Drain off the liquid.
Stir in remaining ingredients. Cover and cook on high for an additional 2-3 hours. Serve with sour cream and corn chips, if desired.