Subj : Chilli was: Trash
To   : Dave Drum
From : Ben Collver
Date : Fri Jun 20 2025 09:19 am

 Re: Chilli was: Trash
 By: Dave Drum to Ben Collver on Fri Jun 20 2025 05:27:00

DD> What chile are you gringing to a powdr her? Enquiring minds want to
DD> know.

I figure it's the kind in the spice aisle of the dollar store.

DD> My prsonal tak on this recipeis that it's someone's idea of a joke.
DD> And that's sacrilege. Chilli is serious eats.  Bv)=

Woops, didn't mean to poke the bear with this recipe.  :)

Here's a trashy non-chilli recipe:

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

     Title: Trash Can Nachos
Categories: Mexican
     Yield: 6 Servings

MMMMM------------------------CARNE ASADA-----------------------------
     2 cl Garlic; minced
     2 tb Lime juice
     1 ts Kosher salt
     8 oz Skirt steak

MMMMM---------------------SUPER MELTY CHEESE--------------------------
     2 tb Butter
     1 tb Flour
     1 c  Whole milk
     1 c  Heavy cream
     2 oz Mild cheddar; grated
     2 oz Monterey jack; grated
     2 oz Oaxaca; grated
     2 oz Asadero; grated
     1 pn Cayenne
     1 pn Cumin
     1 tb Pickled jalapenos; minced
     1 tb Pickled jalapeno juice
     2 tb Pico de gallo

MMMMM------------------------BLACK BEANS-----------------------------
     1 c  Dried black beans
   1/2 c  Sweet onion; minced
     1 cl Garlic; minced
   1/2 tb Kosher salt
     1    Epazote sprig -OR-
     1 ts Dried Mexican oregano

MMMMM--------------------------TOPPINGS-------------------------------
          Pico de gallo
          Cheddar; shredded
          Jalapeno slices
          Cotija cheese; crumbled
          Red onion; sliced
          Radish; sliced
          Cilantro; chopped
          Mexican crema

 Total time: 2 hours

 Carne Asada:

 Combine 2 minced garlic cloves, 2 tb lime juice, and 1 ts kosher
 salt; rub all over 8 oz skirt steak and refrigerate 30 minutes. Grill
 over high heat, turning, until charred, 6 to 8 minutes. Let rest,
 then chop.

 Super Melty Cheese:

 Melt 2 tb butter in a saucepan over medium heat; add 1 tb flour and
 whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole
 milk and heavy cream; bring to a boil. Add 2 oz each grated mild
 cheddar, monterey jack, Oaxaca, and asadero cheese. Whisk until
 melted. Stir in a pinch each of cayenne and cumin, 1 tb each minced
 pickled jalapenos and pickled jalapeno juice and 2 tb pico de gallo.
 Remove from the heat and keep warm.

 Black Beans:

 Rinse 1 cup dried black beans, then soak in water overnight; drain.
 Transfer to a saucepan, cover with water by 2" and bring to a boil;
 reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced
 garlic, 1/2 tb kosher salt, and 1 sprig epazote or 1 ts dried Mexican
 oregano. Simmer until the beans are tender, about 1 hour, adding more
 water as needed. Discard the epazote.

 Make the carne asada, super melty cheese, and black beans (see above).

 Spoon some of the SMC in a large tin can. An empty 110 oz can works
 well, or you can use a pot or a metal bucket. Layer 1/4 lb tortilla
 chips 1/4th of the way up.

 Spoon more SMC over the chips, then sprinkle with a layer each of
 carne asada and black beans. Sprinkle with pico de gallo, shredded
 cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion,
 julienned radish and chopped cilantro; drizzle with Mexican crema.

 Repeat to make 3 more layers of chips, SMC, meat, beans, and toppings.
 Place a large round platter or tray on top of the nachos; invert onto
 the platter and remove the can. Garnish with more pico de gallo,
 cilantro, red onion and jalapeno.

 Recipe by Guy Fieri

 Recipe FROM: <https://www.foodnetwork.com/recipes/guy-fieri/
 trash-can-nachos-3582107>

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