Subj : Chilliman
To   : Ruth Haffly
From : Dave Drum
Date : Thu Aug 14 2025 09:57:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Hi Dave,

 DD>   spice mix that Joe probably did use is no longer
 DD>   available - so, use Gebhardt or Mexene or whatever your
 DD>   favourite is. - UDD

 SD> Is this the seasoning?

 SD> https://www.chilliman.com/

 SD> You can get it all over the place online, including Amazon.

 DD> It's *alleged* to be the same. But, the bean bean counters have
 DD> changed the mix. When Joe dold to Milnot they followed his spice
 DD> recipe faithfully. But when Milnot sold to Faribasult Foods their
 DD> money people went looking for less expen$ive ingredients for their
 DD> chilli spive. It is no longer
 DD> what it was. Fortunately I bought 10# of the original spice mix and
 DD> put it in vacuum sealed portions in my freezer. AS I am 83 that supply
 DD> will outlast me.  Bv)=

 RH> Do you have a distribution system set up for after you are gone and
 RH> does the one distributing it know who gets how much? Better think about
 RH> that or it may end up being discarded.

Not as such. When I snuff it the house and contents go to Habitat for
Humanity - with lifetime tenancy for Dennis (houstemate). It's only fair 
that the contents go to habitat. I furnished the place with "treasures"
from there. I'll say omething to my brother about cleaning out the ice
box and freezers as his wife is a cracker-jack cook while Dennis is as
unadventurous as you have indicated your father was.

 DD> Chilli Man chilli is still one of the best chilli-in-a-can brands even
 DD> if not as good as it used to was. And Ray's Chilli is a close second.

 DD> The current owner of Ray's, Jay Nicole, gifted me with a 1# bag of
 DD> Ray's Chilli spice. Ray DeFrates was Joe's uncle. The Ray's spice is
 DD> decent, better than Mexene or McCormicks.

 DD> https://www.youtube.com/watch?v=UHWHcZcllLU is worth watching. Keep in
 DD> my the Two Bald Guys are eating/tasting the chilli straight from the
 DD> can and cold.

 RH> I might have to look that up, just for some laughs. (G)

Just click on link and prepare to be amused.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ray's Truckstop Chilli
 Categories: Beef, Pork, Chilies, Vegetables, Herbs
      Yield: 10 Servings
 
      3 lb Ground beef
    1/2 lb Chorizo
      1 lg White onion; diced
      6 sm Bell peppers; seeded, diced
      2 lg Jalapeño; stemmed, seeded,
           - diced
      1 cl Garlic; diced ???*
      1 c  Water
     20 oz (2 cans) Ro*Tel tomatoes
           - w/green chilies
      2 c  Tomato sauce
     14 oz Can whole kernel corn; drain
     14 oz Can black beans; drained
  3 3/4 oz (3 pkt) Ray's chilli spice
      3 tb Cumin powder
    1/2 c  Rough chopped cilantro
           Black pepper & onion salt
           Shredded cheddar cheese
           Sour cream
 
  * That's nowhere near enough garlic. -- UDD
  
  As always, prep your ingredients before you do anything.
  
  Brown the ground beef and chorizo. Barely. I say barely
  because you want to just get it started cooking. There
  should be a lot of pink still left in it.
  
  Drain all fat. (You want to release the rest of the fat
  in the next step)
  
  After draining the fat, add all diced ingredients,
  black pepper and onion salt to the beef, continue until
  the beef is completely browned. (We're sautéing the
  veggies a bit in the fat as we're finishing browning the
  beef)
  
  Transfer your beef mixture into a large pot. Add the
  Ro*Tel tomatoes, tomato sauce and water. Heat until it
  starts bubbling.
  
  After the mix is heated well add your corn and black
  beans. Heat through again. Now add the rest of the
  ingredients except the cheese and sour cream. Heat until
  bubbling again while stirring.
  
  The hard part is over! Lower heat almost all the way and
  cover. Wait about 10-15 minutes and check it. It should
  be bubbling very gingerly. You don't want a boil but you
  also want some sort of movement. (a 5 bubble simmer is
  perfect - UDD)
  
  Let sit on stove like that about 2 hours, stirring about
  every 15 minutes or so.
  
  Remove from heat. Serve in a large bowl with some
  shredded cheddar cheese and a dollop of thick sour cream
  and enjoy!
  
  This stuff actually seems to taste even better reheated
  as leftovers!
  
  RECIPE FROM: https://cookpad.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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