Chili

[Sueven]

I always used to make Canno's Dead Guy Chili, until the recipe disappeared. Now I haven't made chili in over a year, and I finally decided that it was time to get over it and move on. Today I tried to invent Yuengling Chili:

1 white onion
2 jalapenos, stemmed/seeded
1 poblano
1 can kidney beans
3 lbs chuck, trimmed and cubed
5 cloves garlic
brown sugar
unsweetened chocolate
tomato paste
1 yuengling lager
1 can beef broth
1/2 cup brewed coffee
dash vinegar
spices: thyme, oregano, red peppers, crushed chilis, cloves, nutmeg, pepper, coriander, cumin, bay leaves, etc

Method:

1. chop/prep all ingredients
2. put dutch oven on stove, heat, add olive oil. add onion and sautee til it begins to go translucent.
3. add cubed meat, brown
4. add garlic, sautee another minute or two
5. add everything else, stir
6. partially cover, turn heat down to a low simmer, cook until appropriately thickened.
7. serve with crusty bread or cornbread, garnish with sour cream and chopped green onions

I'm halfway through step 6 now. I'll let you know how it comes out.

I chose to try a yuengling chili because it was the darkest beer I had in the house.

Share all of your tips and tricks for making delicious chili here!

[Boogahz]

fuck Fuck FUCK Kidney Beans in Chili! damn yankees just HAVE to go screw shit up!

[Bojangels]

Chocolate...coffee...for real? Also, what is

3 lbs chuck, trimmed and cubed

?

[Xatrei]

fuck Fuck FUCK Kidney Beans in Chili! damn yankees just HAVE to go screw shit up!

I'm down with the whole "no beans in real chili" thing, and like a good traditional chili. On the other hand, I also like a good chili with beans, but I can't stand kidney beans in it (small red beans are tolerable, though). Personally, I prefer a mix of black beans, pintos and sometimes navy beans.

I like to start with a chuck roast and braise it in Dos Equis, beef broth, cumin, Mexican oregano, bay leaves, salt, a mix of dried, ground chiles (anchos, pasillas, arbols with the quantities varying depending on how heat-tolerant my victims are) and a big bundle of cilantro tied up so that I can fish out later. Once the roast is cooked and tender, I remove and discard the cilantro and remove the roast and shred it with a fork. Then I stir in a big handful of masa harina into the braising liquid and let it simmer for a few minutes. Next, I return the beef to the pot and add some sauteed onions, garlic, browned ground pork, a big can of crushed tomatoes, a mix of beans (usually canned unless I have a ton of extra time), hominy and a bunch of roasted and chopped poblanos and jalapenos (again, varied based on the tolerances of my victims). At this point I add more beer and beef broth as needed to get the consistency I want. Then, I let that cook together for a while and then add an ounce or so of chopped unsweetened chocolate just before taking it off the heat and serving. If I'm feeling lazy, I skip the roast and just use cubed chuck.


Boj - Yes, chocolate! Chuck is beef from the shoulder ahead of the ribs and above the breast meat. There are a variety of cuts / uses for this section of meat, but the most common are probably roasts and hamburger meat (a lot of it gets ground into ground chuck, and ground round is from the opposite end of the animal).

[Boogahz]

fuck Fuck FUCK Kidney Beans in Chili! damn yankees just HAVE to go screw shit up!

I'm down with the whole "no beans in real chili" thing, and like a good traditional chili. On the other hand, I also like a good chili with beans, but I can't stand kidney beans in it (small red beans are tolerable, though). Personally, I prefer a mix of black beans, pintos and sometimes navy beans.

Don't get me wrong, I always go for beans in chili. Kidney beans have no business in a chili though!

Hell, go with pinto, or if you want something that adds a little seasoning as well, mix in a can or two of Ranch Style beans.

[Sueven]

all right all right i'll try some different beans next time. i like kidney's just fine.

Verdict on the chili: Good! Thick, hearty chili with noticeable beer flavor. I dislike tomatoes, and this is a very low-tomato chili, so it works very well for me.

[Boogahz]

all right all right i'll try some different beans next time. i like kidney's just fine.

Verdict on the chili: Good! Thick, hearty chili with noticeable beer flavor. I dislike tomatoes, and this is a very low-tomato chili, so it works very well for me.

I also dislike tomatoes unless they are practically pureed. I moved to more of a tomato sauce with my chili to keep some flavour and liquid without having the texture or obvious tomato "feel."

[Boogahz]

all right all right i'll try some different beans next time. i like kidney's just fine.

Verdict on the chili: Good! Thick, hearty chili with noticeable beer flavor. I dislike tomatoes, and this is a very low-tomato chili, so it works very well for me.

I also dislike tomatoes unless they are practically pureed. I moved to more of a tomato sauce with my chili to keep some flavour and liquid without having the texture or obvious tomato "feel."

I can't believe I just typed "flavour" without giving it a second thought...

[Fash]

I'm still waiting for an explanation of putting chocolate and coffee in the chili, thx.

[Funkmasterr]

I'm still waiting for an explanation of putting chocolate and coffee in the chili, thx.

Yeah, very odd to me too. However I like food the way it is supposed to be (if that makes sense), my girlfriend watches iron chef and all sorts of cooking shows where they are always putting a spin on something that doesn't need a spin, just leave it the fuck alone.

That's just me though

[Boogahz]

Yeah, I think it needs more "fire" and less "sweet."

[Canelek]

Chocolate chips, pumpkin seeds, et al are odd, but they work! There is a place in Encino, CA called Chilli My Soul that has them on the menu.

http://www.chilimysoul.com/


Used to go there often when I lived in zie Valley.


I still cannot believe that my recipe is completely gone! I had emailed it all over the place--posted it here, etc... fucking bizarre!

It really doesn't matter though--chilli is easy to make, and even easier to experiment with.

---

Beans - Best way to deal with them, if you want them in chilli, is to add them(cooked, of course) about 30 minutes or so before you are ready to serve. You can also cook them on their own so people have the option.


---

BARLEY LENTIL VEGETARIAN v (3) This mild yet delicately flavored vegetarian chili embodies the hearty flavor of Pacific Northwest lentils and old-world pearled barley in an all-vegetarian tomato and mild chile broth. Healthy comfort food indeed.

BLANCO Y VERDE* (3) Fragrant tomatillos replace sweeter red tomatoes with Northern white bean, Anaheim chiles and garlic in this elegant cutting-edge chicken chili. (My mother's concept and personal favorite!)

CHICKEN BARLEY (3) Mild in heat, but rich in its soothing all-natural chicken broth flavor and subtle texture with pearled barley and tender carrots. Delicious...and no after burn!

CHICKEN ROYALE (4) A wonderfully rich blend of specially grown mild and moderate heat chili peppers, bring forth the aromatic essence of pure chile flavor. Tender and skinless chicken breasts offer texture and lightness to balance this most unique of chicken chilis.

CURRY CHICKEN (7) Crave the exotic? This mystical blend of Mid-Eastern and Indonesian curry and Western chiles gives a unique twist to this non-traditional spicy theme.

DEEP BEEF (3) If beef is what you're craving but fire is not in your plan, this mild but intensely flavorful chili with lean brisket and ground beef may be just your calling. No beans here!

DEMON! (10+) Six of the world's hottest peppers set this fiery beef chili aflame. This is the one for the true "Chilihead" who can never, ever get enough heat. Sample this flavor last. We're warning you!

DURANGO (7) Smoked Chipotle peppers enhance this intense, spicy beef chili accented with beef chorizo and tender maize. Hot and piquant with an earthy undertone.

ESPRESSO BLACK BEAN* v (4) Spicy and zesty, this all vegetarian ultra-low fat chili is enhanced by the unmistakable aroma of premium de-caff espresso and earthy-rich Jamaican black beans, garlic, and lime.

FUSION PEPPER BEEF (6) Ground white, black, and Szechwan peppercorns are infused in a red chile broth to create an intensely unique chili with just the right heat to bolster its complex flavor.

GARLIC BEEF (7) Lean ground beef simmered in garlic, infused with more garlic, and slow-cooked over thirty hours in a rich spicy-hot chili broth with yes...even MORE garlic!

GUNSLINGER* (8) Onion-free Western style chili with lean ground beef, bacon bits, and baby pinto beans with a "take no prisoners" bite. This thick chili stands up to the palate of the most discerning chili connoisseur.

HABANERO/MANGO CHICKEN (8) The world's hottest pepper takes center stage with its hot, fruity notes accenting the sweet succulence of ripe mango in a Caribbean inspired masterpiece.

HICKORY BEEF (4) Beefy-rich with lean ground beef, mild red peppers and the smoky open-fire warmth of natural hickory and mesquite. An "Old West" favorite.

HICKORY TURKEY (4) All the warmth and sweet-smokiness of our Hickory Beef chili without the steer. If you like Southern BBQ flavor that's lean and light, this is a perfect chili for you.

IRISH WHISKEY (6) Take lean ground beef, Irish Red Rose potatoes, a splash or two of premium Irish Whiskey; slow-simmer for a day and a night with rare chiles and spices and let the magic flavors emerge. (You never saw a leprechaun dance this fast?)

POBLANO TURKEY (4) Turkey chili never had it so good. Creative blending of mild poblano and pasilla peppers enriches the character of this healthy, substantive chili reminiscent of Mexican molé. (Enhance it with our bittersweet chocolate chips.)

RIO GRANDE* (5) If a bowl of chili without beans just "isn't chili," this is for you. Lean ground beef in a rich beef stock with baby pinto and tender black bens complete this classic rendition.

ROASTED GARLIC CHICKEN (6) The chicken chili for the bona fide garlic lover. Made with lots of mellow whole, roasted garlic cloves. This zesty, garlicky chili will leave you breathless! (Well, sort of.)

ROJO GRANDE (6) Ultra-lean cubed pork is featured in this eclectic Southwestern chili featuring aged Pasilla, California, and New Mexico Red chiles in a delicious piquant tomatillo broth. A most sophisticated chili for the most discriminating chiliphile.

SANTA CRUZ PORK (4) My newest creation! Tender loin of pork simmered slowly in a broth of the mild Santa Cruz chili pepper. Tomato-free and amazingly delicous.

SANTA CRUZ RED (2) Lean sirloin beef cuts are seared, then simmered slowly into this amazing tomato-free chile broth. A simple yet elegantly mild chili with the presence and fragrant sweetness of this very rare, bright-red chile pepper puree.

SANTA FE (3) Mild green and red chiles accent this mild yet richly flavored popular classic Southwest pork and beef presentation.

SPECIAL BEEF* (4) Lean ground beef and tender white beans in a spectacular, red chile sauce.

SPICY GARDEN VEGETARIAN v (4) An all-vegetarian chili made with eight garden vegetables in a medium-spicy blend of three tomato varieties and roasted spices. Soothing, but untamed.

SPICY TURKEY BEAN* (7) Spicy ground turkey, subtle pinto beans and baby corn support this mélange of surprisingly bright flavors in a truly satisfying rare bird of a chili!

TECATE* (6) Savor the flavor of malted barley from premium Mexican beer with a touch of cinnamon in this "South of the Border" beef and bean chili with distinctive warmth and character.

TENDERFOOT* (1) YES, there really is a ONE on our heat scale but don't let the lack of fire fool you. A wonderfully rich ground beef chili with 4 beans and tender white hominy. Really mild? Yes, but this chili satisfies the reluctant chili eater who up until now thought all chili was too hot.

TEXAS PRIDE (5) The classic Texas-style beef chili brought "up-town" without all that fat. Lean bacon is simmered into this wondrous blend of thee rich, red chiles, black pepper, roasted cumin, and rich beef stock.

TURKEY SANTA CRUZ* (4) The rare Santa Cruz chile pepper, whose naturally mild sweetness exemplifies nature's great diversity of chile flavor and aroma, needs little more than our low-fat skinless ground turkey and mild white beans for another perfect chili dish. Don't think you'll like turkey chili? Try this before your final pronouncement.

VEGETARIAN CARNIVALE* v (2) Five varieties of beans with black olives, green chiles and roasted herbs and spices accent this ultra-low fat chili rendition with intense flavor and low heat.

VEGGIE AMOR v (5) Our newest 100% vegetarian chili made with VEAT®. Simply the freshest tasting soy-based meat substitute ever made! Meat eaters as well as hard-core vegetarians love this chili with its firm texture and dark-red tomato rich chile broth. Like we said, hearty meat eaters looking for a lighter fare need not shy away.

VEGIPOTLE v (9) Finally, a vegetarian chili for the true "HEAT" lover. If you crave the smoky bite of chipotle peppers, this is the one for you. Veggie chorizo and tender maize, accented with green Anaheim and spicy New Mexico Red chiles, round out this 100% vegetarian fiery feast of flavor.

VERY VERDE (3) Lean and tender pork loin is hand-trimmed and sautéed into a rich tomatillo and green chili broth accented with mild diced red chiles. A most unique and flavorful Southwest presentation. Top with onions and Monterey Jack for the perfect taste.

WILD MILD TURKEY* (2) It's wild in flavor but mild in heat, with pinto, kidney, white and Jamaican black beans. All white meat ground turkey breast in a mild chili sauce at a very tame "2" on our heat scale. Our newest flavor... You'll love it!



Vegetarian Chilis
BARLEY LENTIL VEGETARIAN v (3) This mild yet delicately flavored vegetarian chili embodies the hearty flavor of Pacific Northwest lentils and old-world pearled barley in an all-vegetarian tomato and mild chile broth. Healthy comfort food indeed.

ESPRESSO BLACK BEAN* v (4) Spicy and zesty, this all vegetarian ultra-low fat chili is enhanced by the unmistakable aroma of premium de-caff espresso and earthy-rich Jamaican black beans, garlic, and lime.

SPICY GARDEN VEGETARIAN v (4) An all-vegetarian chili made with eight garden vegetables in a medium-spicy blend of three tomato varieties and roasted spices. Soothing, but untamed.

VEGETARIAN CARNIVALE* v (2) Five varieties of beans with black olives, green chiles and roasted herbs and spices accent this ultra-low fat chili rendition with intense flavor and low heat.

VEGGIE AMOR v (5) Our newest 100% vegetarian chili made with VEAT®. Simply the freshest tasting soy-based meat substitute ever made! Meat eaters as well as hard-core vegetarians love this chili with its firm texture and dark-red tomato rich chile broth. Like we said, hearty meat eaters looking for a lighter fare need not shy away.

VEGIPOTLE v (9) Finally, a vegetarian chili for the true "HEAT" lover. If you crave the smoky bite of chipotle peppers, this is the one for you. Veggie chorizo and tender maize, accented with green Anaheim and spicy New Mexico Red chiles, round out this 100% vegetarian fiery feast of flavor.

[Sueven]

I don't know... unsweetened chocolate seems pretty natural to me. It fits well with the nutmeg/cloves/cumin character of the spicing, and it provides some balance to the jalapenos. Unsweetened chocolate is used in a fair amount of cooking... mole sauce is the obvious example.

The coffee I threw in because I've seen a few chili recipes in the past which called for it, and I thought it sounded interesting. It's not like the chili tastes like coffee (the other, stronger flavors overpower it), and I hoped that it would add a bit of a roasted tone to the chili.

I can't believe that some people don't like beans in chili. Maybe it's because I spent many years as a vegetarian, but in my mind, chili has beans. That's just part of what chili is.

[Boogahz]

Just not Kidney beans!

[Canelek]

I have noticed that many "purists" consider beans in chilli a crime. However, these people are off their rockers.


PS: I hate kidney beans.

[Funkmasterr]

I don't mind beans in chilli, and I don't mind kidney beans. The only beans I have an issue with are lima beans, I fucking detest those vile things, almost as much as I detest mushrooms.

However I do like chilli without beans more. Also, any chili con queso dip should not have beans in it, ever.

[Xatrei]

UNSWEETENED chocolate is a pretty common ingredient in a lot of Mexican dishes and moles. It's a natural fit for a tex-mex concoction like chili, and is actually fairly common in chili recipes. If at all possible, Mexican chocolate should be used, but I rarely bother with that because the grocery store I use doesn't carry it. I'm too lazy to go to any of the Latin markets around here. Since I almost always have a few bars unsweetened chocolate around for baking, I just use a bit of that. You don't use a lot of it, and it adds a nice, subtle flavor to the chili. It doesn't make it taste chocolaty or sweet at all, and you won't be able to single it out in the end result, but I can tell when it's not there. Cloves and nutmeg as chili ingredients are foreign to me, though

[Sueven]

I put cloves and nutmeg in more or less everything

[Midgen]

I have canno's dead guy chili recipe saved somewhere. I'll see if I can dig it up and re-post it.

My saved version may have a few minor changes, but it's basically the same thing.

[Canelek]

woot! That would be awesome! I had checked with everyone that I had ever emailed it to and nobody ever saved it, lol.

[Ashur]

Kidney Beans are the Devil's Fritos.

[Sueven]

Another one.

3 pounds cubed beef
1 can pink beans
bunch o' garlic
1 white onion
2 poblano peppers
1 dried ancho chili
1 big can diced tomatoes
1 yuengling porter
thyme, oregano, cloves, nutmeg, pepper, cayenne

chop/sautee/boil/simmer, etc

Anyone find Canno's Dead Guy Chili yet?

[Zamtuk]

I've given up hope on waiting for dead guy chili and since it started snowing here in Ohio, I had to get into the spirit, and came up with a heavily modified recipe of what I remember his chili to be. And it came out really amazing, and also really stupid hot.

1/2 pound bacon (my addition!)
1 pound ground round
1 pound ground pork
1 green bell pepper, diced
1 yellow onion, diced
1 tomato, diced (you could also use canned)
6 jalapeno peppers, seeded and chopped
6 habanero peppers, seeded and chopped
8 Serrano peppers, seeded and diced (hard to find and really fucking hot)
2 cloves garlic, minced
1 1/2 tablespoons ground cumin
1 tablespoon crushed red pepper flakes
3 tablespoons chili powder
1 (28 ounce) can crushed tomatoes
1 lb cans chili beans, drained (optional)
1 bottle Christmas Ale (I use Great Lakes, but since that has very limited availability, gogo Dead Guy!)
3 ounces tomato paste
1 ounce chile paste
2 cups water
Salt/Pepper
Liberal amount of preferred hot sauce. I'm a Texas Pete kind of guy, but threw in some Dave's gourmet sauce as well (careful with his insanity).

Cook up pork/beef and bacon. To cut down on grease factor I cooked the bacon separately. Drain all meat and dice up the bacon. Sautee all the veggies, peppers, and spices in the beer. The Christmas Ale that I use has a really strong nutmeg flavor, hence the reason I left that spice out, so if you use another beer, you may want to add some in. Add the rest to it and cook it up. I usually serve mine with a whole mess of cheddar cheese to smooth out the spice, and on day 2-3 of my chili, I saute it with some pasta (I'm from Ohio, afterall).

[Canelek]

I can't believe that recipe is gone!

Oh well, I will make a new one soon enough.

However, Zam has it pretty close, but for the bacon and chilli beans. I prefer pintos, but whatever works for ya!

[Zamtuk]

yeah, to be honest I didn't throw in beans. i've always enjoyed them in my chili, but i've always felt that they were there out of habit, unless it's a heavy bean chili. and for whatever reason whenever I eat chili, all my beans horde together at the bottom making up the last 4 spoonfuls, so I decided to cut that out.

[Ashur]

BLANCO Y VERDE* (3) Fragrant tomatillos replace sweeter red tomatoes with Northern white bean, Anaheim chiles and garlic in this elegant cutting-edge chicken chili. (My mother's concept and personal favorite!)

Need a recipe for this!

[Canelek]

***WARNING*** Not real recipe, but merely an idea list of what may work for that tomatillo-base chilli.

Hmmm... I will hazard a guess here, Ash, but you will have to figure out the quantities...


1-2lb Roasted Chicken (or boiled, but roasted is win)
Tomatillos (how many?? Not sure)
Chicken stock?? (since there is no tomato base)
White Beans
Garlic (3-4 cloves)
White pepper
Salt
Anaheim Chiles (mild) or Jalepeno/Serrano Chiles (hot)

Cumin??


Hmmm. This is an odd one, since it deviates from what most consider chilli. I had never tried that one when I lived down there.

[Ashur]

Found a whole bunch of White Chicken Chili recipes on the Interwebs - I'll figure out the one that doesn't suck and post it here.

mmmm, cheesy spicy chicken chili....

[Canelek]

I think I will make some chilli this weekend. I wish I still had some ground elk!

This weekend's product will be featuring overpriced produce and meats from high-end gourmet markets to further enhance my street cred. (word)

I am hoping to recreate the Dead Guy stuff, since that seemed to be the simplest and easiest for others to replicate. It shouldn't be too hard because I really slimmed down the recipe from my first VV chilli post. (see below)

I think I will still go with mostly ground meats, since that seems to work best on nachos.

Well, it is that time of year again--Winter. Time for foods that warm ya up. Here is my recipe for chili (pretty fucking hot, careful):

Canno's Roasted 4-pepper Chili

1/2 LB Lean Ground Pork
1/2 LB Lean Ground Sirloin
2 16 OZ cans Pinto Beans
2 15 OZ cans Stewed Tomatos
~20 OZ Dark Beer (Sierra Nevada Pale is great--I used Fuller's Stout last time)
3 Large Jalepenos (fresh)
1 Habenero (fresh)
4 Serrano Chilis (fresh)
2-3 Chipotle Chilis(Smoked Jalepeno - they come in a can)
4-6 Cloves Garlic (depending on size)
1 large Yellow Onion
1 TBLSP Garlic Powder
1 TBLSP Chili Powder
1 TBLSP Tobasco
1 PKG Chili Mix (I used El Paso Chili Blend http://www.elpasochile.com/ , but the Lawry's stuff available in stores is perfectly fine)

Heat oven to 400. Wrap Jalepenos, Sirranos, and garlic cloves in foil. Roast for ~20 minutes until skins start to brown. Cool these and mince finely after discarding stems and seeds. Set aside.

Chop up onion, chipotles, set aside. De-seed and finely mince fresh habenero.

Break apart and brown pork and sirloin in skillet, drain.

In large pot, combine all ingredients and bring to a slow boil.

Reduce heat to low and simmer for 3 hours, stirring every so often.

Add salt and fresh ground pepper to taste.

WARNING: This is very spicy stuff. Reduce the amount of chilis if you can't hang. Use caution when handling chilis--the oils will get in your skin and cause irritation as well as potentially get in your eyes, it hurts like a bitch. To avoid this, use rubber gloves when washing and especially chopping.

If you really want it mild, use a couple fresh Anaheim Chilis(roasted, as above) in place of the Habenero, Serranos, Jalepenos...

[Canoe]

Swing over to my place Canno - it's only like 3,000 miles away.

I have a chest freezer full of elk waiting to be turned into chili

[Canelek]

Mmmmm elk.

[Midgen]

Miss me? (i didn't think so)

Not sure if you guys are still looking for this, but here is my saved version of the dead guy chili. I know I made a few minor changes, but I don't recall what they were (just that they were minor).

I don't recall which seasoning mix he used. Whatever it was wasn't available so I used some generic.

Also, this makes a LOT of chili. Have a very large pot available.

Lastly, he's not kidding when he says 'season to taste'. I love spicy food, and this is definitely spicy. Dont expect very many people to sit down and have a bowl with you (no one in my family except my Dad would touch the stuff, and he only had a little and wouldn't eat any more). If you want common folk to enjoy it you might scale back on the cayenne and habbies.

2 30oz Cans Chili (Pinto) Beans
2 14.5oz Cans Diced Tomatos (Seasoned)
1 30oz Can Tomato Sauce (Chunky if preferred)
1 lb Ground Pork or Pork Shoulder
1 lb Ground Beef, Beefalo or Sirloin
.5 lb Salt Pork

6 Jalapenos(fresh) very finely chopped
2 Habaneros (fresh) very finely chopped
4-6 Cloves Fresh Garlic minced (depends on size and personal preference)
1 large or two small red Bell Peppers (half chopped, half finely chopped)
1 lg Red Onion (half chopped, half finely chopped)
12-24oz Dead Guy Ale (or whatever dark beer you have available)
1 pkg ***** Chili Seasoning

Dry Spices (modify to taste)
2 Bay Leaves
1 tbs fresh Cayenne Pepper
1 tbs Chili Powder (Fiesta Blend)
1 tbs Sea Salt (Ground)
1 tbs fresh ground Black Pepper
2 tsp Cumin


- Brown Meats--set aside (save 1/4 cup drippin's from meat)
- Add 1/4 cup drippins' to dutch oven or other large pot
- Simmer garlic, onion and peppers until soft
- Add beer, simmer 5 more minutes
- Add dry spices
- Add meats, beans, tomatoes, tomato sauce
- Simmer ~ 4-6 hours until thickened and all flavors blended....
- Taste periodically and adjust seasoning to taste

[Zamtuk]

oh snap, there it is!

the changes that i noted was the subtraction of hot sauce and daves insanity

[Canelek]

That does not seem right. I have never advocated using bell peppers and I have no idea WTF beefallo is. 60 oz pintos seems rather extreme as well. I have never used diced tomatoes nor chunky sauce either. Perhaps same-name coincidence?

I'm pretty sure that is not my recipe.