Subj : Tailgating Grub - 34
To   : All
From : Dave Drum
Date : Thu Oct 03 2024 03:59 pm

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

     Title: Chilli (Sorta, Kinda)
Categories: Beef, Beans, Vegetables, Herbs, Chilies
     Yield: 7 servings

     2 tb Neutral oil
     2 lb Ground chuck
          Salt & pepper
     1 lg Yellow onion; coarse
          - chopped
     4 cl Garlic; fine chopped or
          - grated
     1 tb Ground cumin
     1 tb Chilli spice mix; more if
          - needed
     1    Chipotle pepper in adobo
          +=PLUS=+
     1 ts Adobo sauce
          +=OR=+
     1 tb Add'l chilli spice mix
    15 oz Can tomato sauce
     1 tb Unsweetened cocoa powder
    30 oz (2 cans) pinto beans
          - w/liquid
 1 1/2 ts Apple cider vinegar; more if
          - needed

MMMMM-----------------------TO SERVE (OPT----------------------------
          Grated sharp Cheddar
          Sour cream
          Hot sauce
          Sliced scallions
          Chopped white onion
          Cilantro leaves
          Crushed tortilla or corn
          - chips

 Heat the oil in a large pot or Dutch oven over
 medium-high. Working in batches if necessary to avoid
 crowding the pot, use your hands to break the beef into
 small chunks (about 2 inches each) and add a single
 layer to the pot. Season with salt and pepper, then
 cook, flipping once, until browned on two sides, 4 to 6
 minutes. (Meat won't be cooked through.) Transfer to a
 bowl, leaving the fat in the pot.

 Reduce heat to medium, add the onion and season with
 salt and pepper. Cook until softened, 3 to 4 minutes.
 Add the garlic, cumin and chilli powder, and stir until
 fragrant, 1 to 2 minutes.

 Add the chipotle pepper and adobo sauce, plus the beef
 and any juices in the bowl. Use a spoon or potato masher
 to break up the beef into small pieces. Stir in the
 tomato sauce and cocoa powder.

 Cover, reduce heat to low and cook, stirring frequently
 to avoid scorching, until the beef is tender and the
 sauce is flavorful, 25 to 30 minutes.

 Add the beans, including their liquid, and cook,
 uncovered, stirring often, until the liquid is slightly
 thickened and the beans are warm, 10 to 15 minutes. Let
 sit for 5 minutes, then stir in the apple cider vinegar.
 Taste and add salt until chilli is rich and loudly
 spiced. Eat with desired toppings. Chilli keeps for up to
 3 days refrigerated; warm over low heat and adjust
 consistency and seasonings with water, salt, vinegar and
 chilli spice. (Leftovers will keep for up to 4 months if
 frozen.)

 By: Ali Slagle

 Yield: 6 to 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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