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Chili Van Pelt

Ingredients
 

3 cup dried beans, half pinto, half black
1 can s&w salsa
6 cloves garlic
1/3 cup chili powder
1 tbsp cumin
1 1/2 lb ground beef (chili grind, o
1/4 cubes)
1/4 tsp oregano
3 chipotle peppers
1 large onion




 
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Preparation
 
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.

 

 
Servings: 1

 

 

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