46 oz can
tomato juice ½ cup chile powder (dark)
6 cups kidney beans drained
1 ½ teaspoons salt (Classic)
6 cups tomatoes (ground unpeeled) 1 ½ teaspoons crushed red pepper
1 ½ teaspoons Cumin (ground) 1 ½ teaspoons black pepper (coarse)
1 tablespoon garlic (fresh peeled minced)
1 pound green peppers (chopped) 1¼ pound Spanish onion (chopped)
5 pounds ground beef
5 each dried Pacilla Chiles
5 each dried Chipolte Peppers
1. Add all juices, vegetables, beans and spices to large stock pot
and begin to cook on Medium heat.
2. Brown ground beef and drain, add to pot.
3. Rehydrate pacilla and chipotle chiles by placing in water and
boiling for about 20 minutes.
4. Remove stems, drain and put into blender and puree. Reserve about
a cup of the chile water to make chiles easier to puree.
about 25 -- 6 ounce portions
Inn's Homemade Guacamole
Combine the following ingredients in a food processor:
4 tbsp sour cream
1 lemon juiced
2 ounces Spanish onion
1 tsp salt (to taste)
1 tbsp Hotter Than Red Hot Sauce
1 glove of garlic
4 avocados seeded and peeled