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 Jalapeno; stemmed, seeded,
- diced
1 cl Garlic; minced *
1 c Water
20 oz Ro*Tel tomatoes with green
- chilies (2 cans)
2 c Tomato sauce
14 oz Can whole kernel corn; drain
14 oz Can black beans; drained
3 3/4 oz Ray's chilli spice (3 pkt)
3 tb Cumin powder
1/2 c Cilantro; rough chopped
Black pepper & onion salt
Cheddar cheese; shredded
Sour cream
* That's nowhere near enough garlic. -- UDD
As always, prepare 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 saut;ing the vegetables 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 to 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
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