Chili, van pelt
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Dried beans, half pinto, half black |
| 1 | can | S&W salsa |
| 6 | Cloves garlic | |
| ⅓ | cup | Chili powder |
| 1 | tablespoon | Cumin |
| 1½ | pounds | Ground beef (chili grind, o |
| ¼ | \" cubes) | |
| ¼ | teaspoon | Oregano |
| 3 | Chipotle peppers | |
| 1 | large | Onion |
Directions
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.