Chili II

  1. 3 cups dried beans, 1/2 pinto, 1/2 black beans
  2. 1 can S&W salsa
  3. 1 tbsp cumin
  4. 1/4 tsp oregano
  5. 3 Chipotle peppers (or 4 or 5...)
  6. 1 large onion.
  7. 1 bulb garlic (6-8 cloves for the garlic-tolerance-impaired)
  8. 1/3 cup chili powder (maybe a bit much.)
  9. 1.5 lb ground beef ("chili grind", or braising tips cut into 1/4" cubes.)
  1. Soak the beans overnight.
  2. Brown the ground beef, and drain off the fat.
  3. If the chipotles are dried, soak them for 5 minutes in hot water, then pulverize them with the onion and garlic in a blender.
  4. Add onion, oregano, chili powder, cumin, beef, garlic, and beans to crock pot, with "enough" water.
  5. Let simmer for about 12 hours.
  6. About an hour before it's done, add the can of salsa.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases