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
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.
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 servings
Chili~ Van Pelt Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into distant history, in truth as far into history as the early Egyptians, and maybe further still. However, generally, these ancient recipes were just very simple hieroglyphic or cunieform recipes for food preparation.
Moving on, we find a couple of recipe books which appeared in the fourteenth century : one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian curry that we all know today, but rather accounts of the types of meals eaten by the rich and powerful of that period. By the advent of the 1900s, cook books are highly popular mostly as a result of higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Chili~ Van Pelt recipe.
