Ruth Haffly wrote to Dave Drum <=-

Hi Dave,

spice mix that Joe probably did use is no longer
available - so, use Gebhardt or Mexene or whatever your
favourite is. - UDD

Is this the seasoning?

https://www.chilliman.com/

You can get it all over the place online, including Amazon.

It's *alleged* to be the same. But, the bean bean counters have
changed the mix. When Joe dold to Milnot they followed his spice
recipe faithfully. But when Milnot sold to Faribasult Foods their
money people went looking for less expen$ive ingredients for their
chilli spive. It is no longer
what it was. Fortunately I bought 10# of the original spice mix and
put it in vacuum sealed portions in my freezer. AS I am 83 that supply will outlast me. Bv)=

Do you have a distribution system set up for after you are gone and
does the one distributing it know who gets how much? Better think about that or it may end up being discarded.

Not as such. When I snuff it the house and contents go to Habitat for
Humanity - with lifetime tenancy for Dennis (houstemate). It's only fair
that the contents go to habitat. I furnished the place with "treasures"
from there. I'll say omething to my brother about cleaning out the ice
box and freezers as his wife is a cracker-jack cook while Dennis is as unadventurous as you have indicated your father was.

Chilli Man chilli is still one of the best chilli-in-a-can brands even
if not as good as it used to was. And Ray's Chilli is a close second.

The current owner of Ray's, Jay Nicole, gifted me with a 1# bag of
Ray's Chilli spice. Ray DeFrates was Joe's uncle. The Ray's spice is decent, better than Mexene or McCormicks.

https://www.youtube.com/watch?v=UHWHcZcllLU is worth watching. Keep in
my the Two Bald Guys are eating/tasting the chilli straight from the
can and cold.

I might have to look that up, just for some laughs. (G)

Just click on link and prepare to be amused.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ray's Truckstop Chilli
Categories: Beef, Pork, Chilies, Vegetables, Herbs
Yield: 10 Servings

3 lb Ground beef
1/2 lb Chorizo
1 lg White onion; diced
6 sm Bell peppers; seeded, diced
2 lg Jalapeño; stemmed, seeded,
- diced
1 cl Garlic; diced ???*
1 c Water
20 oz (2 cans) Ro*Tel tomatoes
- w/green chilies
2 c Tomato sauce
14 oz Can whole kernel corn; drain
14 oz Can black beans; drained
3 3/4 oz (3 pkt) Ray's chilli spice
3 tb Cumin powder
1/2 c Rough chopped cilantro
Black pepper & onion salt
Shredded cheddar cheese
Sour cream

* That's nowhere near enough garlic. -- UDD

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 pink still left in it.

Drain all fat. (You want to release the rest of the fat
in the next step)

After draining the fat, add all 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)

Transfer your beef mixture into a large pot. Add the
Ro*Tel tomatoes, tomato sauce and water. Heat until it
starts bubbling.

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.

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. (a 5 bubble simmer is
perfect - UDD)

Let sit on stove like that about 2 hours, stirring about
every 15 minutes or so.

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!

RECIPE FROM: https://cookpad.com

Uncle Dirty Dave's Kitchen

MMMMM

... Life is a Ferrari - costs too much and goes too fast
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* Origin: Phoenix BBS * phoenix.bnbbbs.net (1:320/219)

Hi Dave,

chilli spive. It is no longer
what it was. Fortunately I bought 10# of the original spice mix and
put it in vacuum sealed portions in my freezer. AS I am 83 that supply will outlast me. Bv)=

Do you have a distribution system set up for after you are gone and
does the one distributing it know who gets how much? Better think about that or it may end up being discarded.

Not as such. When I snuff it the house and contents go to Habitat for Humanity - with lifetime tenancy for Dennis (houstemate). It's only
fair that the contents go to habitat. I furnished the place with "treasures" from there. I'll say omething to my brother about cleaning
out the ice
box and freezers as his wife is a cracker-jack cook while Dennis is as unadventurous as you have indicated your father was.

We've bought a fair amount from ReStore as well. We've also donated a
good bit to them over the years. I'm currently thinning my bookshelves
somewhat and will take the culls over there.

Sounds like you've made a good decision as to taking care of the
contents of the freezers and fridge. We should probably make some sort
of the same decisions about our stores of spices and suchlike, then
leave a note for our daughters to that effect.

Chilli Man chilli is still one of the best chilli-in-a-can brands

even DD> if not as good as it used to was. And Ray's Chilli is a close
second.

The current owner of Ray's, Jay Nicole, gifted me with a 1# bag of
Ray's Chilli spice. Ray DeFrates was Joe's uncle. The Ray's spice is decent, better than Mexene or McCormicks.

https://www.youtube.com/watch?v=UHWHcZcllLU is worth watching. Keep in
my the Two Bald Guys are eating/tasting the chilli straight from the
can and cold.

I might have to look that up, just for some laughs. (G)

Just click on link and prepare to be amused.

OK, thanks.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OOPS: Not just for klutzes anymore.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)