[jdub]

Yep, nothing but a couple of beers. I guess you really cant blame her, its a large, flightless bird running along near a road. I just had never told her a roadrunner is only about 18 inches high. I had told her about armadillos and she thought I was lying until she saw one.

[TheRightGuy]

Since I just got back from the store with a truckload of ingredients for a batch of my own version of Texas chili to take on a camping trip next week, I just had to get on this thread. My aim was to develop a hot chili -- not one that burns the mouth, but one that exudes an overwhelming, unrelenting, unstoppable warmth from within -- that will have even the coldest diner breaking a profuse sweat after just one bowl. Here's my bulk recipe:

10 lbs. beef chuck (chop suey cut, or a bit smaller)
5 lbs. yellow onions (coarsely chopped)
6 cloves garlic

Brown meat, garlic and onions in batches in a large cast iron skillet, seasoning with salt, pepper, chili powder, cumin. Drain and empty into a large kettle (I use an 18 qt. "Nesco" electric cooker).

Then add:
6 - 14 oz cans of diced tomatoes
6 - 10 oz cans of "Rotel" diced green (hot) chilis and tomatoes
3 - bags Carroll Shelby's chili seasoning (save the masa for thickening later)
2 - bottles of beer (dark is best, but its also a good way to get rid any old budweiser that may be poisoning your pantry)

Then get creative, this time I'm adding:
4- fresh jalopenas (chopped fine)
6- fresh hot red chilis (chopped fine)
2- fresh anaheim chilis (chopped fine)
2- fresh poblano chilis (chopped fine
4- "Thai Dragon" red chilis (chopped fine)*
*these were a new addition to my garden this year, and I haven't been able to get a scoville rating on them, but they are real burners.

Simmer at least 4 hours.
Thicken with masa from seasoning mix

Serve over fritos and top with shredded jack/cheddar mix. Makes about 3.5 gallons. Feeds about 25.

FRgds,
TRG