TZUTC: -0400
MSGID: 54464.fido-cooking@1:3634/12 2d66b048
PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0
TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0
CHRS: UTF-8 4
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.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
SEEN-BY: 1/120 4/0 18/0 200 19/10 88/0 90/0 93/1 104/119 105/81 106/201
SEEN-BY: 114/10 116/116 120/302 616 123/0 25 126 180 755 3001 3002
SEEN-BY: 123/4040 128/187 129/14 305 135/115 153/757 7715 154/10 30
SEEN-BY: 154/50 110 700 218/700 840 220/6 20 30 90 221/1 6 360 222/2
SEEN-BY: 226/18 30 44 50 227/114 229/110 206 300 307 317 400 426 428
SEEN-BY: 229/452 470 664 700 705 250/1 266/512 275/1000 291/111 292/854
SEEN-BY: 301/1 320/219 322/757 335/364 341/66 200 234 342/200 460/58
SEEN-BY: 633/280 712/848 1321 880/1 900/0 102 106 902/0 19 26 904/0
SEEN-BY: 904/13 905/0 2320/105 3634/0 12 24 27 56 57 58 60 119 5019/40
SEEN-BY: 5020/400 5075/35
PATH: 3634/12 154/10 221/6 341/66 902/26 229/426