Ray's Truck Stop Chili

Name: Ray's Truck Stop Chili
Yield: 10 servings
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

Posted on March 26, 2022

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As for the number of servings that can be served to make Ray's Truck Stop Chili is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ray's Truck Stop Chili estimated approx. 150 mins.

Well, this time, let's try it, and vary the Ray's Truck Stop Chili yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Ray's Truck Stop Chili using 18 ingredient type and 6 manufacturing steps. Here's how to make the dish.

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.

Ingredients and spices that need to be prepared to make Ray's Truck Stop Chili:

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

Steps to make a Ray's Truck Stop Chili

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)

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)

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. 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! "It's just the way she goes, Rick"-- Ray(RIP)

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