Ray's Truck Stop Chili

Name: Ray's Truck Stop Chili
Total time: 9000 s
Yield: 10 servings
Cuisine: American
Ingredients: 3 lbs ground beef; 2 sticks chorizo; 1 white onion, diced; 5-6 petite sweet peppers, diced; 2 jalapeño, diced; 1 clove garlic, diced; 1 cup water; 2 cans ro-tel tomatoes and green chiles; 2 cup tomato sauce; 1 can whole kernel corn, drained; 1 can black beans, drained; 3 packets chili seasoning; 3 tbsp cumin powder; 1/2 cup rough chopped cilantro; Black pepper; Onion salt; Shredded cheddar cheese; Sour cream

Whitetrash Gastronome @stoned_yeti

Illinois, USA

I've been cooking chili for years, over and over, perfecting it. Awesome comfort food and I've always loved dishes you can just throw a bunch of stuff in a pot and boom. You've got deliciousness. Again, the secret is in the methods.

Whitetrash Gastronome @stoned_yeti

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Ingredients

150 mins

10 servings

3 lbsground beef
2 stickschorizo
1white onion, diced
5-6petite sweet peppers, diced
2jalapeño, diced
1 clovegarlic, diced
1 cupwater
2 cansro-tel tomatoes and green chiles
2 cuptomato sauce
1 canwhole kernel corn, drained
1 canblack beans, drained
3 packetschili seasoning
3 tbspcumin powder
1/2 cuprough chopped cilantro
Black pepper
Onion salt
Shredded cheddar cheese
Sour cream

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Steps

150 mins

1

As always, prep your ingredients before you do anything.
Brown the ground beef and chorizo. Barely. I say barely because you want to just get it started cooking. There should be a lot of red still left in it.
Drain all fat. (You want to release the rest of the fat in the next step)
2

After draining the fat, add all of your diced ingredients, black pepper and onion salt to the beef, continue until the beef is completely browned. (We're sautéing the veggies a bit in the fat as we're finishing browning the beef)
3

Transfer your beef mixture into a large pot. Add the ro-tel tomatoes, tomato sauce and water. Heat until it starts bubbling.
4

After the mix is heated well add your corn and black beans. Heat through again.
Now add the rest of the ingredients except the cheese and sour cream. Heat until bubbling again while stirring.
5

The hard part is over! Lower heat almost all the way and cover. Wait about 10-15 minutes and check it. It should be bubbling very gingerly. You don't want a boil but you also want some sort of movement.
Let sit on stove like that about 2 hours, stirring about every 15 minutes or so.
6

Remove from heat. Serve in a large bowl with some shredded cheddar cheese and a dollop of thick sour cream and enjoy!
This stuff actually seems to taste even better reheated as leftovers!
"It's just the way she goes, Rick"-- Ray(RIP)

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Whitetrash Gastronome @stoned_yeti

on April 06, 2016 23:54

Illinois, USA

I've always loved to cook, it's probably my favorite hobby. I'm not a huge fan of recipes because half the fun of cooking is experimentation and trial and error. I suggest ya'll do like me and use a recipe as a guideline only! Add your own stuff, try your own methods.Just a bit of background on me. I taught myself to cook when I was a younger, poorer man. Using and experimenting with cheap ingredients and utilizing stuff I already had in the house. Had to streach those dollars ya know? Hence the Whitetrash moniker.I'm a single guy so most of what I share on here I've cooked for myself and myself alone. I like to make big batches of stuff and eat on it for a few days. I use simple methods and ingredients and try to maximize quality while spending as little money as possible. I will always be adding recipes as I cook them. Bon appetite!