Recipes posted on December 09, 2011 11:00
1 can kidney beans, rinsed and drained
1 Tablsp oil 1 pound lean grd beef
2 medium onions, fine diced 4 cloves of garlic, minced
2" piece of cinnamon stick 1 Tablsp grd cumin
2 teasp dried oregano 1 teasp salt 1/2 teasp blck pepper
28 oz can diced tomatoes w/juice
3 cups peeled, cubed (1" pieces) butternut squash
2 dried ancho chilies - soak in 2 cups boiling water
1/2 cup chopped fresh cilantro leaves
heat oil in skilllet, add beat and onions and cook until done, breaking
up the meat...about 10 mins. add garlic, cinnamon, cumin, oregano,
salt and pepper and cook for a few minutes. add tomatoes and bring
to a boil. Transfer to slow cooker. Add squash and beans and stir well.
cover and cook on low for 6 hours. About an hour before done, soak
the chilies for 30 mins, drain and reserve 1/2 cup of the liquid. discard
the stems and coarsely chop...transfer to a blender and add cilantrol and
reserved liquid...puree. Add to crockpot and mix well. cook on high for
30 minutes. Discard cinnamon stick before serving.