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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Samuel Adams Boston Lager Chilli   
    Categories: Beef, Beans, Chilies, Vegetables, Beer   
         Yield: 24 servings   
       
         4 lb Ground beef   
              Salt & fresh ground pepper   
         2 tb Oil   
         1 lg Red bell pepper; diced   
         1 lg Yellow bell pepper; diced   
         1 lg Yellow onion; diced   
         4 tb Chilli spice mix   
         1 tb Paprika   
         1 ts Cayenne   
     1 1/2 ts Ground cumin   
     1 1/2 ts Toasted ground coriander   
         1 ts Dried thyme   
        12 oz Samuel Adams Boston Lager   
         1 c  Whole, peeled, canned   
              - tomatoes; undrained   
       1/2 c  Tomato paste   
       3/4 c  Drained red kidney beans   
       1/2 c  Bottled chilli sauce   
         1 ts Trappey's Red Devil sauce   
      
   MMMMM--------------------------GARNISH-------------------------------   
         2 c  Shredded cheddar cheese   
         1 c  Sour cream   
         1 c  Chopped scallions; white &   
              - light green only   
       
     In a large, deep pot, brown the meat over medium heat,   
     stirring until no pink remains. Lift from the pot with   
     a slotted spoon, and set aside. Discard the fat in the   
     pot.   
        
     Add the oil and when hot, add the peppers, onion, chilli   
     spice, paprika, cayenne, cumin, coriander and thyme.   
     Cook, stirring, for 4 to 5 minutes or until the spices   
     are fragrant and the onions and peppers begin to soften.   
        
     Add the Samuel Adams Boston Lager, tomatoes and their   
     juices and tomato paste, and bring to a simmer. Return   
     the meat to the pot, and add the kidney beans and chilli   
     sauce. Stir in the hot pepper sauce, and season to taste   
     with salt and pepper. Let the chilli simmer for 45   
     minutes to an hour until thoroughly cooked and the   
     flavors come together. Stir several times during   
     cooking, and adjust the heat to maintain the simmer.   
        
     Serve the chilli in bowls, with shredded cheese, sour   
     cream and scallions for garnish.   
        
     Serves: 8   
        
     RECIPE FROM: http://allrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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