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Chili

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Comments

  • ghostofuga1ghostofuga1 Posts: 9,238 mod

    @FirePlugDawg said:

    @WCDawg said:

    @FirePlugDawg said:

    @WCDawg said:

    @FirePlugDawg said:

    @WCDawg said:

    @JRT812 said:
    We need a food subject admins.

    Nothing special, but I wanted some comfort food after this weekend. Told/ asked kindly with a southern please the wife/ roommate for some homemade chili. She didn’t fail.

    They used to shun a man in these parts for putting stew meat in chili.

    I've become more tolerant as I age, still don't seem right though.

    What would be used but stew meat in chili? Google 'stew meat cut' and 'chili beef cut' Stew meat (chuck) comes up first in both. If you're thinking of hamburger meat, then that is still chuck. I know round comes up too, but chuck is more common and more flavorful. Plus one knows what one is putting into the chili.

    Chili needs ground round, I'm a libertarian, but there should be limits.

    I am ever so pleased that you took the full 16 days to consider your opinion and share it with us. Splendid!

    I aims to please knuckle dragger.

    Only took you 40 days (and nights) to respond. Slipping. Typical for you to pick a fight and call names. Need to respect yourself, as no one else will.
    And use chuck/ground chuck. Bell pepper is an option, not a must. Cumin adds flavor and body (start with about 1/2 teaspoon if not familiar with it). Also ground coriander - about the same. Garlic is an option, but don't overdue. May not taste it until too late.

    LOL! Approach the situation. Evaluate the situation. Defuse the situation. Add your own ingredients and continue......Love It!!!!

  • JRT812JRT812 Posts: 4,697 ✭✭✭✭✭ Graduate
  • donmedeirosdonmedeiros Posts: 3,379 ✭✭✭✭✭ Graduate

    Living in the wrong Gainesville area, I've become infatuated with sour orange pie - a takeoff on key lime pie but awfully, awfully good.

  • AnotherDawgAnotherDawg Posts: 6,762 ✭✭✭✭✭ Graduate
    edited February 2021

    Never heard of it, but you've piqued my curiosity. Def love key lime.

    ETA: this chili thread makes me regret failing to take proper advantage of the cold weather we've had over the past couple of months!

  • Old_lady_dawg_fanOld_lady_dawg_fan Posts: 1,440 ✭✭✭✭✭ Graduate

    Mine takes two cooking sessions: put chorizo and beef chunks with rub in an oiled, large skillet and a combination of bacon, onions, and peppers in another with garlic cloves on top. The skillets go out to grill low and slow in smoke -- mesquite if I have it or pecan chunks. The veggies usually cook soft in after an hour or so, the meat cooks on down like pulled pork. I pull the pepper skins out then process the veggies with a can of tomato sauce. The next day everything goes into my biggest porcelain enameled pot with a slosh of dark beer and cooked at around 225 degrees all day.

  • TurkDawgTurkDawg Posts: 1,757 ✭✭✭✭✭ Graduate

    Made a pot of the “Best Ever Chili” recipe Friday from the Margaritaville cookbook. Took just an hour to make and really good!

    Searchin for that lost shaker of salt 🧂 (Salt! Salt! Salt!)

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