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Chili, Van Pelt

3 c Dried beans, half pinto,

-half black 1 cn S&W salsa

6 Cloves garlic

1/3 c Chili powder

1 tb Cumin

1 1/2 lb Ground beef (chili grind, o

1/4 " cubes)

1/4 ts Oregano

3 Chipotle peppers

1 lg 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.

 

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