Wednesday, December 29, 2004
chili
Chili
Ben Riley
I saw Elvis at a truckstop off I-70, just East of Topeka, Kansas.
2 cans Bush’s Texas-style chili starter
¼ c. chopped onion
2 lbs. ground beef
1 can extra-hot Rotel (10-oz.) – diced tomatoes with peppers
2 cans mild Rotel (10-oz)
¼ cup leaded beer (not that watery stuff)
A few dashes of a hot sauce
Brown ground beef with ¼ cup of chopped onion. Drain. Add the cans of chili starter. Add entire can of extra-hot Rotel. Add a few dashes of hot sauce. Drain most of the liquid out of the cans of mild Rotel and add them. Add beer and stir. Let simmer, covered, stirring occasionally, for 5 minutes. Uncover and simmer, stirring occasionally for an additional 10 minutes or until chili is the desired thickness.
Serving suggestions: if you let it thicken enough, you can put the chili on soft flour taco shells and add sour cream, cheddar cheese, and choppeds green onion.
Ben Riley
I saw Elvis at a truckstop off I-70, just East of Topeka, Kansas.
2 cans Bush’s Texas-style chili starter
¼ c. chopped onion
2 lbs. ground beef
1 can extra-hot Rotel (10-oz.) – diced tomatoes with peppers
2 cans mild Rotel (10-oz)
¼ cup leaded beer (not that watery stuff)
A few dashes of a hot sauce
Brown ground beef with ¼ cup of chopped onion. Drain. Add the cans of chili starter. Add entire can of extra-hot Rotel. Add a few dashes of hot sauce. Drain most of the liquid out of the cans of mild Rotel and add them. Add beer and stir. Let simmer, covered, stirring occasionally, for 5 minutes. Uncover and simmer, stirring occasionally for an additional 10 minutes or until chili is the desired thickness.
Serving suggestions: if you let it thicken enough, you can put the chili on soft flour taco shells and add sour cream, cheddar cheese, and choppeds green onion.
# posted by Chelsea @ 2:15 PM 
