Subj : 2/23 Nat'l Chilli Day - 5
To   : All
From : Dave Drum
Date : Tue Feb 22 2022 11:19:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ray's Truckstop Chilli
 Categories: Beef, Pork, Chilies, Vegetables, Herbs
      Yield: 10 Servings
 
      3 lb Ground beef
    1/2 lb Chorizo
      1 lg White onion; diced
      6 sm Bell peppers; seeded, diced
      2 lg Jalapeño; stemmed, seeded,
           - diced
      1 cl Garlic; diced ???*
      1 c  Water
     20 oz (2 cans) Ro*Tel tomatoes
           - w/green chilies
      2 c  Tomato sauce
     14 oz Can whole kernel corn; drain
     14 oz Can black beans; drained
  3 3/4 oz (3 pkt) Ray's chilli spice
      3 tb Cumin powder
    1/2 c  Rough chopped cilantro
           Black pepper & onion salt
           Shredded cheddar cheese
           Sour cream
 
  * That's nowhere near enough garlic. -- UDD
  
  As always, prep your ingredients before you do anything.
  
  Brown the ground beef and chorizo. Barely. I say barely
  because you want to just get it started cooking. There
  should be a lot of pink still left in it.
  
  Drain all fat. (You want to release the rest of the fat
  in the next step)
  
  After draining the fat, add all diced ingredients,
  black pepper and onion salt to the beef, continue until
  the beef is completely browned. (We're sautéing the
  veggies a bit in the fat as we're finishing browning the
  beef)
  
  Transfer your beef mixture into a large pot. Add the
  Ro*Tel tomatoes, tomato sauce and water. Heat until it
  starts bubbling.
  
  After the mix is heated well add your corn and black
  beans. Heat through again. Now add the rest of the
  ingredients except the cheese and sour cream. Heat until
  bubbling again while stirring.
  
  The hard part is over! Lower heat almost all the way and
  cover. Wait about 10-15 minutes and check it. It should
  be bubbling very gingerly. You don't want a boil but you
  also want some sort of movement. (a 5 bubble simmer is
  perfect - UDD)
  
  Let sit on stove like that about 2 hours, stirring about
  every 15 minutes or so.
  
  Remove from heat. Serve in a large bowl with some
  shredded cheddar cheese and a dollop of thick sour cream
  and enjoy!
  
  This stuff actually seems to taste even better reheated
  as leftovers!
  
  RECIPE FROM: https://cookpad.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... I sold my soul to the Devil.  He gave it back.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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