Serves: 8
Prep: 15 minutes
Cook on Low: 7-8 hours

1½	lb lean beef roast, cut up into several chunks (pot or chuck)
1	pound dry pinto beans, cleaned and rinsed
½	onion, chopped (optional)
1	teaspoon chili powder
1	teaspoon cumin powder
1	teaspoon salt
½	teaspoon black pepper
½	teaspoon garlic powder
1	8-ounce can tomato sauce
6	cups water

1. Combine all ingredients in slow cooker.  Cook on low for 7 to 8 hours. Remove any excess oil and water with a spoon. Add small amount of water if mixture is too dry. Liquid level should be just below meat and beans. Shred meat and stir.  Serve with warm flour tortillas and cheese.

Per Serving: 279 cal., 4 g fat (2 g sat. fat), 56 mg chol., 524 mg sodium, 393 mg pot., 39 g carb., 5 g sugar, 9 g fiber, 30 g pro.