Wednesday, March 14, 2007


CHILIPE (Stephanie Bacon)

3 to 4 lb, Roast
1 can dark red kidney OR Black beans
1 4oz. can green chilies
2 t. chili powder
1 tsp, cumin
1 Tblsp. salt
2 garlic cloves
(end chilipe ingredients)

flour tortillas or corn chips
sour cream
green onions

Put all the first ingredients into a crockpot and fill with water until just below the top of the roast, Cook on low for about 10 hours or until meat is very tender. Stir ingredients in the crockpot shredding meat. Serve the meat taco salad style or in a tortilla like a fajita. Serves 8-10.


Amy D. said...

My friend just brought us some chilipe made from pork and white (or maybe pinto) beans. I bet you could do either/or with this recipe. (Though, you know, I prefer beef!) Yumm.

Mary said...

Made this for Easter dinner (how festive?). It was really great! Loved the flavor and the meat was sooo tender. Thanks Heather and Stephanie!