Beef & Black Bean Chili

• 2 lb. beef chuck roast, cut into small chunks
• 2 (15 oz.) cans tomatoes with green chilies (Ro-Tel), undrained
• 2 c. dried black beans, rinsed
• 4 c. water
• 2 medium red onions, chopped
• 4 cloves garlic, minced
• 6 T. chili powder
• Salt & pepper, to taste
• Sour cream & chopped red onion for garnish

In a 6-quart slow cooker, combine all ingredients. Cover and cook on low for 10 hours, or high for 7 hours. Serve garnished with sour cream and chopped red onion.  Serves 8-10. Freezes well.