MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lone Ranger's Spicy Cowboy Chilli
 Categories: Beef, Herbs, Beer, Chiles
      Yield: 14 Servings

      1    Whole garlic bulb
      2 tb Olive oil; divided
      2    Dried ancho chilies
      2    Dried chipotle chilies
     12 oz Dark beer
      3 lb Beef stew meat;
           - in 3/4" pieces
      2 lg Onions; chopped
     48 oz Kidney beans (3 cans);
           - rinsed; drained
 43 1/2 oz Diced tomatoes (3 cans);
           - undrained
     16 oz Tomato sauce
      2 tb Worcestershire sauce
      1 tb Chilli spice mix
      1 ts Pepper
    1/2 ts Salt

MMMMM---------------------OPTIONAL TOPPINGS--------------------------
           Cheddar cheese; shredded
           Jalapeno peppers;
           - seeded, sliced

  Set oven @ 425°F/218°C.

  Remove papery outer skin from garlic bulb, but do not peel or
  separate the cloves. Cut off top of garlic bulb, exposing
  individual cloves. Brush cut cloves with 1 ts oil. Wrap in foil.
  Bake until cloves are soft, 30 to 35 minutes. Unwrap and cool
  slightly. Squeeze garlic from skins; mash with a fork.

  Meanwhile, in a large dry skillet over medium-high heat, toast
  chiles on both sides until puffy, 3 to 6 minutes. Do not blacken.
  Cool. Remove stems and seeds; coarsely chop chiles. Place in a
  small bowl; cover with beer. Let stand until softened, about
  30 minutes.

  In the same skillet, heat 1 tb oil over medium-high heat. Brown
  beef in batches, adding additional oil if needed; transfer to a
  6 qt slow cooker. In the skillet, heat 2 ts oil over medium heat.
  Add onions; cook and stir until tender. Add to beef.

  Stir in the remaining ingredients, mashed garlic and dried chiles
  mixture. Cover and cook on low 7 to 9 hours or until meat is
  tender. If desired, serve with cheese and jalapenos.

  UDD Notes:

  Lose the kidney beans in favour of a 48 oz can of Brooks Chilli Hot
  beans; unrinsed. Or four 16 oz cans of Bush's Chilli Beans. Up the
  chilli spice mix to 1 tb per lb of meat. And consider making the
  diced tomatoes with green chiles. Some cumin (1 tb or more) would
  not go amiss.

  Recipe by Rachel Sprinkel, Hilo, Hawaii

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM