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 Jalapeno; stemmed, seeded,
           - diced
      1 cl Garlic; minced *
      1 c  Water
     20 oz Ro*Tel tomatoes with green
           - chilies (2 cans)
      2 c  Tomato sauce
     14 oz Can whole kernel corn; drain
     14 oz Can black beans; drained
  3 3/4 oz Ray's chilli spice (3 pkt)
      3 tb Cumin powder
    1/2 c  Cilantro; rough chopped
           Black pepper & onion salt
           Cheddar cheese; shredded
           Sour cream

  * That's nowhere near enough garlic. -- UDD

  As always, prepare 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 saut;ing the vegetables 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 to 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