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Chili, Van Pelt main dish, beef, chili, crockpot 3 cup dried beans, half pinto, half black 1 can s&w salsa 6 cloves garlic 1/3 cup chili powder 1 tablespoon cumin 1 1/2 lb ground beef (chili grind, o 1/4 cubes) 1/4 teaspoon oregano 3 chipotle peppers 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. The "chili powder" is bulk powdered "chili powder" chilies, New Mexico chilies, not the mixture with all kinds of other spices in it. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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