Subj : Top 10 Ground Beef - 08
To   : All
From : Dave Drum
Date : Sat Sep 21 2024 16:31:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy No-Bean Chilli
 Categories: Beef, Vegetables, Herbs, Chilies
      Yield: 6 servings
 
MMMMM---------------------------CHILLI--------------------------------
      1 tb Olive oil
      2 lb Ground chuck
      1    White onion; diced
      1    Bell pepper; seeded, diced
      1    Jalapeno; seeded, diced
      4 cl Garlic; minced
      2 ts Cumin
      1 ts Paprika
      2 tb Chilli spice mix
      1 ts (ea) kosher salt & black
           - pepper
      6 oz Tomato paste
      2 tb Cornmeal
     28 oz Can chunky tomato puree or
           - diced tomatoes
      2 c  Beef stock

MMMMM--------------------------TOPPINGS-------------------------------
           Sliced scallions
           Sour cream
           Grated Cheddar cheese
           Tortilla chips
           Diced avocado
           Diced onion
 
  In a Dutch oven or heavy-bottomed pot over medium-high
  heat, add a drizzle of olive oil and then the ground
  beef. Brown the beef well, breaking it up with a wooden
  spoon while it cooks.
  
  Let the beef cook for 5 to 6 minutes, until it’s lightly
  browned. There shouldn’t be any visible pink spots on
  the beef.
  
  Add the onions, green peppers, jalapeño, and garlic to
  the chili and stir. Let the vegetables cook for a few
  minutes until they soften. Add the cumin, paprika,
  chilli spice, salt and pepper, and stir together.
  
  Finally, add the tomato paste and cornmeal and stir into
  the mixture. It will seem very dry at this point, but
  let it cook for a few minutes like that, stirring
  constantly, to develop some color.
  
  Use the liquid to scrape up any bits stuck to the pan.
  
  Bring the chili to a simmer and turn heat down to low.
  Let the chilli simmer for at least 10 minutes, but it
  could simmer for hours at this point if you wanted to.
  Just keep an eye on it to make sure it has enough liquid
  and add water if it seems dry.
  
  Serve the no bean chili with grated Cheddar cheese, sour
  cream, and fresh scallions.
  
  Leftovers can be kept in the fridge for a few days or
  frozen for up to two months. Reheat chilli slowly on the
  stovetop.
  
  Yield: 6 servings
  
  Recipe by:  Nick Evans
  
  RECIPE FROM: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Apple doesn't grow. It metastasizes!!!!
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