Chili, Van Pelt

Recipe Ingredients

3 cups	480g / 16oz	Dried beans - half pinto, half black
1		S&W salsa
6		Garlic
1/3 cup	78ml	Chili powder
1 tablespoon	15ml	Cumin
1 1/2 lbs	681g / 24oz	Ground beef - (chili grind, o
1/4		-- cubes)
1/4 teaspoon	1.3ml	Oregano
3		Chipotle peppers
1		Onion (large)

Recipe Instructions

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, not the mixture with all kinds of other spices in it.

Source:
Karen Ray

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.