TexianDoc
11-man fan
Worst pot of red I've ever made, last night...bar none.
Still better than Wolf Brand (new version) or Hormel (ANY version).
TexianDoc
Still better than Wolf Brand (new version) or Hormel (ANY version).
TexianDoc
Chili
- Thread starter TexianDoc
- Start date
Didj'a scorch it?
smokeyjoe53
Six-man pro
I never make it the same twice............ I used some New Mexico ground chilis last time.......... sneaky hot.......... that back of your throat hot........
oldfat&bald
Six-man fan
I know what you mean Smokey. I always start out with Carol Shelby's recipe and then throw in whatever is handy and looks good.
smokeyjoe53
Six-man pro
Never put tomato in it. I've been pureeing some pintos and putting that in to thicken it.
smokeyjoe53
Six-man pro
Made me hungry for chili........ got a pot brewing now.............
Maybe I'll step out the back door and kill a fat doe and make a big pot............
Maybe I'll step out the back door and kill a fat doe and make a big pot............
TexianDoc
11-man fan
Old Bearkat":fy3fyimu said:
I intentionally overcooked it, at the end. I've never done much fanciness on the front end, but tried marinating stew meat. Got busy at work and it sat for about 12 hours longer than I intended. VERY grape-y flavor to the meat (don't ask why I used wine instead of beer...thought I had a plan...)
Fresh ancho, chipotle, and ghost chilis for the paste helped. Overcooking to reduce the sharpness actually worked pretty well.
The second day's bowl was actually pretty good, but I don't think I'll use that particular set of ideas, again!
TexianDoc
Does not sound like a good simple chili. I bet it would make a good stew. GO to the link below for the best roast I've ever eaten. I also did this as a stew in a dutch oven using coals from a campfire.....
http://paleoleap.com/balsamic-roast-beef/
http://paleoleap.com/balsamic-roast-beef/
smokeyjoe53
Six-man pro
I kinda like chili simple......... meat, onions, garlic, comino and ground chilis. Most of the time I brown the meat with everything dumped in at once. I add just enough liquid to keep it from sticking (usually beef stock)and then add liquid to get it as loose as I want after it has cooked a while.
