Chili, Van Pelt
Yield
1 batchPrep
20 minCook
12 hrsReady
20 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
beans
half pinto, half black |
|
| 1 | can |
salsa
|
*
|
| 6 | Cloves |
garlic
|
*
|
| ⅓ | cup |
chili powder
|
*
|
| 1 | tablespoon |
cumin
|
|
| 1 ½ | pounds |
beef
chili grind or 1/4" cubes |
|
| ¼ | teaspoon |
oregano
|
|
| 3 | each |
chipotle chili peppers
|
*
|
| 1 | large |
onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
beans
half pinto, half black |
|
| 1 | can |
salsa
|
*
|
| 6 | Cloves |
garlic
|
*
|
| 79 | ml |
chili powder
|
*
|
| 15 | ml |
cumin
|
|
| 680.4 | g |
beef
chili grind or 1/4" cubes |
|
| 1.3 | ml |
oregano
|
|
| 3 | each |
chipotle chili peppers
|
*
|
| 1 | large |
onions
|
|
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.
