| Chili II |
3 cups dried beans, 1/2 pinto, 1/2 black beans
1 can S&W salsa
1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired)
1/3 cup chili powder (I used 1/2 cup, it was maybe a bit
much.)
1 tblsp cumin
1.5 lb ground beef ("chili grind", or braising tips cut into
1/4" cubes.)
1/4 tsp oregano
3 Chipotle peppers (or 4 or 5...)
1 large onion.
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.
Recipe provided by Mike Van Pelt
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