----------------------------------------------------------------------------------
@MSGID: 51090.fido-cooking@1:3634/12 2cb0a1f1
@TZUTC: -0400
@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: ASCII 1
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tex-Mex Chilli
Categories: Beef, Vegetables, Beans, Chilies, Herbs
Yield: 12 servings
3 lb Beef stew meat
1 tb Canola oil
3 cl Garlic; minced
48 oz (3 cans) pinto beans; rinsed
- drained
45 oz (3 cans) tomato sauce
14 1/2 oz Can diced tomatoes;
- undrained
1 c Water
6 oz Tomato paste
3/4 c Bottled Herdez salsa verde
1 1/4 oz Env chilli spice mix
2 ts Dried minced onion
1 ts Chilli spice mix
1/2 ts Crushed red pepper flakes
1/2 ts Ground cumin
1/2 ts Cayenne pepper
MMMMM------------------------TOPPINGS-OPT-----------------------------
Shredded Cheddar cheese
Minced fresh cilantro
Sour cream
Sliced jalapeno or Fresno
- peppers
Add`l salsa verde
In a large skillet, brown beef in oil in batches. Add
garlic; cook 1 minute longer. Transfer to a 6-qt. slow
cooker.
Stir in the beans, tomato sauce, tomatoes, water, tomato
paste, salsa verde and seasonings. Cover and cook on low
for 6-8 hours or until meat is tender. Garnish each
serving with toppings as desired.
Eric Hayes, Antioch, California
Makes: 12 servings (about 4 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave`s Archives
MMMMM
... Lost interest? It`s so bad I`ve lost apathy.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
SEEN-BY: 1/120 18/0 50/109 103/705 104/119 114/10
116/116 120/302 616 123/0
SEEN-BY: 123/25 126 180 755 3001 3002 135/115
153/7715 154/10 30 50 700
SEEN-BY: 218/700 220/6 20 30 90 221/1 6 222/2
226/18 44 50 240/1120 250/1
SEEN-BY: 275/1000 301/1 113 335/364 341/66 450/1024
463/68 712/848 1321
SEEN-BY: 2320/105 3634/0 12 24 27 56 57 58 60
119 5020/101 715 828 830 848
SEEN-BY: 5020/1042 4441 12000 5030/49 1081 5053/51
5061/133 5075/128 5083/444
@PATH: 3634/12 154/10 301/1 5020/1042 4441