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)

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

Title: Chilli Supper: The Recipe
Categories: Stews, Chilies, Beef, Poultry
Yield: 32 Servings

5 lb Chilli grind beef chuck
8 oz Suet
3 Ribs celery; w/leaves
1 ts Jalapeno powder; + more to
- taste
+=OR=+
1 Fresh jalapeno; stemmed
46 oz Can Red Gold tomato juice
46 oz Can chicken broth
1 tb Minor's or GFS beef base
+=IN=+
16 oz Boiling water
4 oz Baron's # 5640 chilli spice
- mix (chilli powder)
1 1/2 oz Ground cumin
1 1/2 tb Brown sugar
1 1/2 tb Onion granules
1 tb Garlic granules
3/4 tb Salt
1/2 ts Oregano; crumbled
1/2 ts White pepper
1/2 ts Worcestershire powder
1 1/2 ts Vinegar
1/2 ts Prune juice; opt
Cayenne pepper; opt
Finely diced bell pepper;
- opt

MMMMM---------------------------KICKER--------------------------------
2 1/2 tb Mexene chilli mix *
1/2 tb Ground cumin
1/2 tb Garlic granules
1/2 ts Salt; more to taste
96 oz Brooks Chilli Hot beans **

* Or Ray's Chilli Mix

** Not at an ICS cook-off unless entering the new "Home-
style" category. At your home - or restaurant: beans are
fine if you like them. (but NOT kidney beans)

This should produce 2+ gallons of chilli sauce.

Prepare the basic recipe - down to the kicker section.

Render the suet and cook the chuck in it until all the
pink disappears.

While the meat is cooking place the celery, jalapeno,
and tomato juice in a blender and puree.

Make sure all lumps of beef have been broken up. Place
the meat and the celery/chile/tomato juice in an 8 quart
heavy-bottom pot.

Add balance of ingredients to the pot, stirring to mix.
Add in the chicken broth and beef base/water simmering
on a low flame. Stir often enough to keep the chilli
from scorching or sticking.

Taste often and adjust seasonings (especially salt and
garlic) as you go - to your taste.

When sauce is cooked, in your estimation, remove from
heat, and refrigerate overnight.

The next day, re-heat the chilli sauce on a low flame
until heated through and at a nice low simmer. Add the
"kicker" ingredients and cook for at least 15 minutes
to allow flavours to marry and blend. Add the beans and
stir to combine.

With the addition of the beans, there should be 2 1/2
gallons of chilli.

This should serve: 32 Ten-ounce bowls

Recipe adapted from Les Eastep's chilli supper recipe.
I have used this recipe in ICS chilli cook-offs and
have placed higher (ironically) than its originator
in those contests more than once.

MM Format by Dave Drum - 02 February 2004

Uncle Dirty Dave's Kitchen

MMMMM

... Maybe broccoli doesn't like you either.
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