gone in 3 days
Attachment 38418
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gone in 3 days
Attachment 38418
Damn that looks good. My wife is making chili for family gathering this Sunday. Looking forward to it.
4 pounds of cubed chuck roast braised in spices and finished with a short simmer using a large bottle of Brother Thelonious Belgian ale, Whole fire roasted tomato's, diced onion, Passilla Peppers, Chipotle pepper, Cayenne pepper, Ranch beans, corn meal to thicken. Slow cooked for 10 hours
I'm surprised it lasted 3 days.
Don't let the "hometown" crew see you with those beans in there----that is akin to a sacrilege:bad::run:
Pintos in chili are acceptable.
Squeezed through on a technicality :getdown::cool_one:
No cumin; not chili. :shrug:
I have no such compunction---I'm not planning on entering any cut throat chili cook-off :nono:
I offer openly and with great joy an insight into some of my chili recipes---all of these from chuckwagon cooks, here is the one I use most often:
Attachment 38422
I tried to post a .pdf of one of my Marlboro Cookbooks where my recipes are from but it is to large of a file.
If anyone is interested, send me a PM with your email and I will email the files to you.
As a concellation prize I will offer another from the same source:
Attachment 38423
Regarding the recipes posted above----you do need to source suet to make these authentically tasty. I get that from my butcher--and what I get is the fat that is on the back above the kidneys---I find that has the best flavor and melts almost completely.
Enjoy :cool:
I’d come over for that any day. Props for the suet (beef kidney fat), one of the required ingredients according to my dad and seldom seen in a recipe. I remember one of your secrets — oyster sauce. I tossed some in once after you mentioned it for added umami, but could not really tell one way or the other. I’ve had several failures lately and need some changes. I think I’ve been adding too many ingredients and need to go back to basics like this to get my bearings, maybe leaving out the tomatoes, as Dave’s does.
I can suffer from the same pitfall. If I am not reserved I can come up with a spice potpourri where the main act is lost
I use more fish sauce than oyster sauce and love how it will brighten up a dish.