MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lone Ranger's Spicy Cowboy Chilli
Categories: Beef, Herbs, Beer, Chiles
Yield: 14 Servings
1 Whole garlic bulb
2 tb Olive oil; divided
2 Dried ancho chilies
2 Dried chipotle chilies
12 oz Dark beer
3 lb Beef stew meat;
- in 3/4" pieces
2 lg Onions; chopped
48 oz Kidney beans (3 cans);
- rinsed; drained
43 1/2 oz Diced tomatoes (3 cans);
- undrained
16 oz Tomato sauce
2 tb Worcestershire sauce
1 tb Chilli spice mix
1 ts Pepper
1/2 ts Salt
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Cheddar cheese; shredded
Jalapeno peppers;
- seeded, sliced
Set oven @ 425°F/218°C.
Remove papery outer skin from garlic bulb, but do not peel or
separate the cloves. Cut off top of garlic bulb, exposing
individual cloves. Brush cut cloves with 1 ts oil. Wrap in foil.
Bake until cloves are soft, 30 to 35 minutes. Unwrap and cool
slightly. Squeeze garlic from skins; mash with a fork.
Meanwhile, in a large dry skillet over medium-high heat, toast
chiles on both sides until puffy, 3 to 6 minutes. Do not blacken.
Cool. Remove stems and seeds; coarsely chop chiles. Place in a
small bowl; cover with beer. Let stand until softened, about
30 minutes.
In the same skillet, heat 1 tb oil over medium-high heat. Brown
beef in batches, adding additional oil if needed; transfer to a
6 qt slow cooker. In the skillet, heat 2 ts oil over medium heat.
Add onions; cook and stir until tender. Add to beef.
Stir in the remaining ingredients, mashed garlic and dried chiles
mixture. Cover and cook on low 7 to 9 hours or until meat is
tender. If desired, serve with cheese and jalapenos.
UDD Notes:
Lose the kidney beans in favour of a 48 oz can of Brooks Chilli Hot
beans; unrinsed. Or four 16 oz cans of Bush's Chilli Beans. Up the
chilli spice mix to 1 tb per lb of meat. And consider making the
diced tomatoes with green chiles. Some cumin (1 tb or more) would
not go amiss.
Recipe by Rachel Sprinkel, Hilo, Hawaii
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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