1 cup(s) pinto beans |
1 cup(s) black beans |
2 cup(s) small red kidney beans (mexican) |
1 whole(s) large onion finely chopped |
5 clove(s) garlic finely chopped |
1 quart(s) crushed tomato |
1 can(s) tomato sauce |
32 ounce(s) beef cubes finely chopped |
1 tablespoon(s) salt |
1/4 cup(s) conola oil |
1 teaspoon(s) adobe spices (penzeys) |
1 teaspoon(s) ancho pepper powder |
1 teaspoon(s) southwest spice mixture ( penzeys) |
1/4 teaspoon(s) california pepper (penzeys) |
1/4 teaspoon(s) chipotle pepper |
1/4 teaspoon(s) regular chili powder |
1 tablespoon(s) dark brown sugar |
1 tablespoon(s) dark cocoa powder |
1 teaspoon(s) chilli 300 (penzeys) |
2 carton(s) low sodium beef broth (optional) |
3/4 teaspoon(s) medium hot chili powder (penzeys) |
