Subj : Olde TV Show Top 10 - 04
To   : All
From : Dave Drum
Date : Mon Oct 27 2025 13:23:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lone Ranger's 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;
           Seeded
 
  Set oven @ 425ºF/218ºC.
  
  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
  beef.
  
  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
  jalapenos.
  
  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
 
MMMMM

.... I'm thirty years old, but I read at the thirty-four-year-old level.
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