Subj : Tailgating Grub - 34
To   : All
From : Dave Drum
Date : Thu Oct 03 2024 16:05:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli (Sorta, Kinda)
 Categories: Beef, Beans, Vegetables, Herbs, Chilies
      Yield: 7 servings
 
      2 tb Neutral oil
      2 lb Ground chuck
           Salt & pepper
      1 lg Yellow onion; coarse
           - chopped
      4 cl Garlic; fine chopped or
           - grated
      1 tb Ground cumin
      1 tb Chilli spice mix; more if
           - needed
      1    Chipotle pepper in adobo
           +=PLUS=+
      1 ts Adobo sauce
           +=OR=+
      1 tb Add'l chilli spice mix
     15 oz Can tomato sauce
      1 tb Unsweetened cocoa powder
     30 oz (2 cans) pinto beans
           - w/liquid
  1 1/2 ts Apple cider vinegar; more if
           - needed

MMMMM-----------------------TO SERVE (OPT----------------------------
           Grated sharp Cheddar
           Sour cream
           Hot sauce
           Sliced scallions
           Chopped white onion
           Cilantro leaves
           Crushed tortilla or corn
           - chips
 
  Heat the oil in a large pot or Dutch oven over
  medium-high. Working in batches if necessary to avoid
  crowding the pot, use your hands to break the beef into
  small chunks (about 2 inches each) and add a single
  layer to the pot. Season with salt and pepper, then
  cook, flipping once, until browned on two sides, 4 to 6
  minutes. (Meat won't be cooked through.) Transfer to a
  bowl, leaving the fat in the pot.
  
  Reduce heat to medium, add the onion and season with
  salt and pepper. Cook until softened, 3 to 4 minutes.
  Add the garlic, cumin and chilli powder, and stir until
  fragrant, 1 to 2 minutes.
  
  Add the chipotle pepper and adobo sauce, plus the beef
  and any juices in the bowl. Use a spoon or potato masher
  to break up the beef into small pieces. Stir in the
  tomato sauce and cocoa powder.
  
  Cover, reduce heat to low and cook, stirring frequently
  to avoid scorching, until the beef is tender and the
  sauce is flavorful, 25 to 30 minutes.
  
  Add the beans, including their liquid, and cook,
  uncovered, stirring often, until the liquid is slightly
  thickened and the beans are warm, 10 to 15 minutes. Let
  sit for 5 minutes, then stir in the apple cider vinegar.
  Taste and add salt until chilli is rich and loudly
  spiced. Eat with desired toppings. Chilli keeps for up to
  3 days refrigerated; warm over low heat and adjust
  consistency and seasonings with water, salt, vinegar and
  chilli spice. (Leftovers will keep for up to 4 months if
  frozen.)
  
  By: Ali Slagle
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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