Subj : Top 10 Ground Beef - 08
To   : All
From : Dave Drum
Date : Sat Sep 21 2024 04:29 pm

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

     Title: Easy No-Bean Chilli
Categories: Beef, Vegetables, Herbs, Chilies
     Yield: 6 servings

MMMMM---------------------------CHILLI--------------------------------
     1 tb Olive oil
     2 lb Ground chuck
     1    White onion; diced
     1    Bell pepper; seeded, diced
     1    Jalapeno; seeded, diced
     4 cl Garlic; minced
     2 ts Cumin
     1 ts Paprika
     2 tb Chilli spice mix
     1 ts (ea) kosher salt & black
          - pepper
     6 oz Tomato paste
     2 tb Cornmeal
    28 oz Can chunky tomato puree or
          - diced tomatoes
     2 c  Beef stock

MMMMM--------------------------TOPPINGS-------------------------------
          Sliced scallions
          Sour cream
          Grated Cheddar cheese
          Tortilla chips
          Diced avocado
          Diced onion

 In a Dutch oven or heavy-bottomed pot over medium-high
 heat, add a drizzle of olive oil and then the ground
 beef. Brown the beef well, breaking it up with a wooden
 spoon while it cooks.

 Let the beef cook for 5 to 6 minutes, until it’s lightly
 browned. There shouldn’t be any visible pink spots on
 the beef.

 Add the onions, green peppers, jalapeño, and garlic to
 the chili and stir. Let the vegetables cook for a few
 minutes until they soften. Add the cumin, paprika,
 chilli spice, salt and pepper, and stir together.

 Finally, add the tomato paste and cornmeal and stir into
 the mixture. It will seem very dry at this point, but
 let it cook for a few minutes like that, stirring
 constantly, to develop some color.

 Use the liquid to scrape up any bits stuck to the pan.

 Bring the chili to a simmer and turn heat down to low.
 Let the chilli simmer for at least 10 minutes, but it
 could simmer for hours at this point if you wanted to.
 Just keep an eye on it to make sure it has enough liquid
 and add water if it seems dry.

 Serve the no bean chili with grated Cheddar cheese, sour
 cream, and fresh scallions.

 Leftovers can be kept in the fridge for a few days or
 frozen for up to two months. Reheat chilli slowly on the
 stovetop.

 Yield: 6 servings

 Recipe by:  Nick Evans

 RECIPE FROM: http://www.simplyrecipes.com

 Uncle Dirty Dave's Archives

MMMMM

... Apple doesn't grow. It metastasizes!!!!
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)