• Olde TeeVee Recipes - 15

    From Dave Drum@1:2320/105 to All on Sat Feb 17 16:11:00 2024
    Inspired By: The Lone Ranger

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

    Title: Spicy Cowboy Chilli
    Categories: Beef, Herbs, Beer, Chilies
    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 (3 cans) kidney beans;
    - rinsed; drained
    43 1/2 oz (3 cans) diced tomatoes;
    - undrained
    16 oz Tomato sauce
    2 tb Worcestershire sauce
    1 tb Chilli spice mix
    1 ts Pepper
    1/2 ts Salt

    MMMMM---------------------OPTIONAL TOPPINGS--------------------------
    Shredded cheddar cheese
    Sliced jalapeno pepperS;

    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
    teaspoon oil. Wrap in foil. Bake until cloves are soft,
    30-35 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, 3-6 minutes. (Do
    not blacken.) Cool. Remove stems and seeds; coarsely
    chop chilies. Place in a small bowl; cover with beer. Let
    stand until softened, about 30 minutes.

    In the same skillet, heat 1 tablespoon 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 teaspoons oil over medium
    heat. Add onions; cook and stir until tender. Add to

    Stir in the remaining ingredients, mashed garlic and
    dried chilies mixture. Cover and cook on low 7-9 hours or
    until meat is tender. If desired, serve with cheese and

    UDD NOTES: Lose the kidley beenz in favour of a 48 oz
    can og Brooks Chilli Hot beans; unrinsed. Or 4 16 oz
    cans of Bush's Chilli Beans. Up the chilli sppice mix to
    one TB per poun d of meat. And consider making the diced
    tomatoes w/green chilies. Some cumin (1 tb or more) would
    not go amiss.

    Rachel Sprinkel, Hilo, Hawaii

    Makes: 14 servings (3-1/2 quarts)

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives


    ... Fry the garlic until your kitchen smells glorious.
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