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Ingredients
  • subheading: Chili:
  • 1 lb ground beef
  • 1 (8 oz) can tomato sauce
  • tomato sauce can of water
  • 1 teaspoon all-purpose flour
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon unsweetened cocoa powder
  • ⅛ teaspoon cumin
  • 1 can (15.5 oz) beans, drained and rinsed (I used cannellini beans, but pinto or kidney would work well)
  • subheading: Pico de Gallo:
  • 2 large tomatoes, diced
  • ½ cup finely diced red onion
  • ½ jalapeño, seeds and ribs removed, minced
  • ½ cup cilantro, minced
  • juice from ½ lime
  • salt
  • subheading: Green Chili Queso:
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • ½ jalapeño, seeds and ribs removed, minced
  • 1 generous tablespoon cornstarch
  • 1½ cups milk
  • 4 oz cream cheese, cut into cubes
  • 8 oz sharp cheddar cheese, shredded
  • 1 (4 oz) can green chiles
  • salt and pepper
  • subheading: Avocado Cream:
  • 1 avocado
  • ½ cup sour cream
  • juice from ½ lime
  • salt
  • subheading: Burritos:
  • 4 large (12-inch) tortillas
  • pickled jalapeños
  • 2 cups Fritos corn chips
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