Chili - Mike Van Pelt Recipe - Cooking Index
Chili - Mike Van Pelt Recipe - Cooking Index
| 3 cups | 480g / 16oz | Dried beans - 1/2 pinto, 1/2 black beans |
| 1 | S&w salsa | |
| 1 | Garlic* | |
| 1/3 cup | 78ml | Chili powder |
| 1 tablespoon | 15ml | Cumin |
| 1 1/2 lbs | 681g / 24oz | Ground beef** |
| 1/4 teaspoon | 1.3ml | Oregano |
| 3 | Chipotle peppers | |
| 1 | Onion. (large) |
* 6-8 cloves for the garlic-tolerance-impaired ** "chili grind", or braising tips cut into 1/4" cubes
Soak the beans overnight.
Brown the ground beef, and drain off the fat.
If the chipotles are dried, soak them for 5 minutes in hot water, then pulverize them with the onion and garlic in a blender.
Add onion, oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with "enough" water. Let simmer for about 12 hours. About an hour before it's done, add the can of salsa.
The "chili powder" is bulk powdered "chili powder" chilies, New Mexico chilies, I think. NOT the mixture with all kinds of other spices in it that is more common in grocery stores.
I like my chili heavier on the chili powder, lighter on the tomatoes.
Source:
MHM & various recipes
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