Subj : St. Evelyn 04
To   : All
From : Dave Drum
Date : Mon Jun 14 2021 05:58:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Evelyn's Texas Chilli
 Categories: Beef, Vegetables, Herbs, Chilies, Beans
      Yield: 10 Servings
 
      3 lb Ground beef
      2 tb Oil or shortening
      2 md Onions; chopped
      1 md Bell pepper; chopped
      4 cl Garlic; chopped
      7 tb Chilli spice mix
    1/8 ts Cayenne
  1 1/2 tb Cumin
    1/2 tb Oregano
    1/2 tb Paprika
    1/8 ts Garlic powder
  2 1/2 ts Salt
     16 oz Tomato sauce
 14 1/2 oz Can chopped tomatoes
     15 oz Can ranch-style beans
      1 md Onion; diced
           Shredded cheddar
 
  In a large pot, brown the ground beef until no pink
  remains, about 20 minutes, using a wooden spoon to break
  up the meat. Drain the grease. Push the beef to the
  sides of the pot, add the oil, and saute the onions and
  green pepper until they are soft, about 8 minutes
  
  Add the garlic, chilli spice, cayenne, cumin, oregano,
  paprika, garlic powder, salt, and tomato sauce and stir
  to combine.
  
  Drain the tomatoes, reserving the liquid. Add the
  tomatoes to the pot. Add enough water to the tomato
  liquid to equal 3 cups, then add that to the pot. Simmer
  the mixture for 45 minutes, stirring occasionally.
  
  Add the beans, stirring to combine. Bring the mixture to
  a boil, then turn off the heat.
  
  For the best flavor, let the chilli cool (about 1 1/2
  hours), then cover and refrigerate for 24 hours.
  
  To serve, reheat the chilli, then sprinkle on the diced
  onions and shredded cheddar.
  
  RECIPE FROM: https://www.parents.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I've been on a diet for two weeks and all I've lost is two weeks.
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