Crockpot Chili

All day Crockpot Chili
(Adapted from here )

1/2 c. dried beans (I used pinto)
2 cans of beans--any kind--drained (I used black and cannelini)
1 large green pepper, diced finely
1/2 - 3/4 onion, diced finely
1 (14.5 oz.) can of diced tomatoes
1 (6 oz.) can of tomato paste
1/4 c. barbecue sauce (Sweet Baby Ray's is all we use!)
Dash of: Cayenne pepper, Paprika, Garlic powder, and Chili powder
2 tsp. salt (more or less to taste)

Rinse your dry beans and place into a 4-qt. crockpot. Cover with about an inch of water and cook on low for 5 hours. Then add the remaining ingredients and cook on low for another 6 hours. Serve with breadsticks or corn bread.

**If you don't have the 11 hours in one day to do this, cook the dry beans in that late afternoon/evening, and then add the remaining ingredients before placing it in the fridge, covered. Pull it out and plop it into the crockpot the next day on low. You could easily cook this for longer than 6 hours if necessary.

I thought it tasted even better today as leftovers!