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   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   
      
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