Slow-Cooked Charro Beans
1 (16 ounce) package pinto beans, rinsed (2½ cups)
Wash beans in a colander. Bring 6 cups water to a boil in a 4 quart saucepan, add beans, bring to a boil, cover, lower heat, simmer 60 minutes. Drain beans in colander, add to a 4 quart slow cooker. Add chicken stock, onion, cilantro, jalapeno pepper, garlic, Olde Westport Championship Chili Spice Blend, paprika, salt and black pepper in an 4 quart slow cooker. Place lid on top, cook on high for 4 to 5 hours or low for 8 to 10 hours. Add tomatoes with green chiles and cooked ground beef, stir, cook an additional 30 minutes.