Subj : Chilli was: Trash To : Dave Drum From : Ben Collver Date : Fri Jun 20 2025 09:19:21 Re: Chilli was: Trash By: Dave Drum to Ben Collver on Fri Jun 20 2025 05:27:00 DD> What chile are you gringing to a powdr her? Enquiring minds want to DD> know. I figure it's the kind in the spice aisle of the dollar store. DD> My prsonal tak on this recipeis that it's someone's idea of a joke. DD> And that's sacrilege. Chilli is serious eats. Bv)= Woops, didn't mean to poke the bear with this recipe. :) Here's a trashy non-chilli recipe: MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Trash Can Nachos Categories: Mexican Yield: 6 Servings MMMMM------------------------CARNE ASADA----------------------------- 2 cl Garlic; minced 2 tb Lime juice 1 ts Kosher salt 8 oz Skirt steak MMMMM---------------------SUPER MELTY CHEESE-------------------------- 2 tb Butter 1 tb Flour 1 c Whole milk 1 c Heavy cream 2 oz Mild cheddar; grated 2 oz Monterey jack; grated 2 oz Oaxaca; grated 2 oz Asadero; grated 1 pn Cayenne 1 pn Cumin 1 tb Pickled jalapenos; minced 1 tb Pickled jalapeno juice 2 tb Pico de gallo MMMMM------------------------BLACK BEANS----------------------------- 1 c Dried black beans 1/2 c Sweet onion; minced 1 cl Garlic; minced 1/2 tb Kosher salt 1 Epazote sprig -OR- 1 ts Dried Mexican oregano MMMMM--------------------------TOPPINGS------------------------------- Pico de gallo Cheddar; shredded Jalapeno slices Cotija cheese; crumbled Red onion; sliced Radish; sliced Cilantro; chopped Mexican crema Total time: 2 hours Carne Asada: Combine 2 minced garlic cloves, 2 tb lime juice, and 1 ts kosher salt; rub all over 8 oz skirt steak and refrigerate 30 minutes. Grill over high heat, turning, until charred, 6 to 8 minutes. Let rest, then chop. Super Melty Cheese: Melt 2 tb butter in a saucepan over medium heat; add 1 tb flour and whisk until smooth and toasted, 5 minutes. Whisk in 1 cup each whole milk and heavy cream; bring to a boil. Add 2 oz each grated mild cheddar, monterey jack, Oaxaca, and asadero cheese. Whisk until melted. Stir in a pinch each of cayenne and cumin, 1 tb each minced pickled jalapenos and pickled jalapeno juice and 2 tb pico de gallo. Remove from the heat and keep warm. Black Beans: Rinse 1 cup dried black beans, then soak in water overnight; drain. Transfer to a saucepan, cover with water by 2" and bring to a boil; reduce to a simmer. Add 1/2 cup minced sweet onion, 1 clove minced garlic, 1/2 tb kosher salt, and 1 sprig epazote or 1 ts dried Mexican oregano. Simmer until the beans are tender, about 1 hour, adding more water as needed. Discard the epazote. Make the carne asada, super melty cheese, and black beans (see above). Spoon some of the SMC in a large tin can. An empty 110 oz can works well, or you can use a pot or a metal bucket. Layer 1/4 lb tortilla chips 1/4th of the way up. Spoon more SMC over the chips, then sprinkle with a layer each of carne asada and black beans. Sprinkle with pico de gallo, shredded cheddar, sliced jalapeno, crumbled Cotija cheese, sliced red onion, julienned radish and chopped cilantro; drizzle with Mexican crema. Repeat to make 3 more layers of chips, SMC, meat, beans, and toppings. Place a large round platter or tray on top of the nachos; invert onto the platter and remove the can. Garnish with more pico de gallo, cilantro, red onion and jalapeno. Recipe by Guy Fieri Recipe FROM: MMMMM .