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Somebody knows how to make Chili ...... I mean real Chili and not that Americanized Bean Laden Stew called Chili !!!!!!!!!
GREAT JOB !!!!!! |
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Around here that looks more like beef stew than chili, but it looks good.
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Interesting technique. I would eat it, however you definitely are doing it wrong.
That is how to make very close to last place chili. /has made many first place chili //beans or no beans is purely based on whether wife is eating it ///meat and peppers is chili. Do some chuck wagon research. (not aimed at OP.) |
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No tomatoes?
No beans? WTF. Put that on a hotdog.. That's the only thing it's good for. |
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I tip my hat to you, sir.
That there is chili how it supposed to be. Yankees, Californians, New Yorkers, and heathens of all kinds, take heed. |
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Fuck yes, you rock, and I'm willing to try this myself tonight for a second unbiased opinion. My wife is currently out grocery shopping, and it will be easy to add some supplementary items.
Stay tuned. |
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It was fairly mild. last time I made it I put in 6 arbols and it was very hot very hot. Subnet I would put about 4 to 5 arbols in it since 3 was mild and 6 was very hot.
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It was fairly mild. last time I made it I put in 6 arbols and it was very hot very hot. Subnet I would put about 4 to 5 arbols in it since 3 was mild and 6 was very hot. It is a very small batch of chili Vaca. |
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Quoted: It is a very small batch of chili Vaca. View Quote View All Quotes View All Quotes Quoted: Quoted: Quoted: It was fairly mild. last time I made it I put in 6 arbols and it was very hot very hot. Subnet I would put about 4 to 5 arbols in it since 3 was mild and 6 was very hot. It is a very small batch of chili Vaca. |
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Not trying to knock it, because the end result looks damn good and I'd eat the hell out of it. I just find it amusing what some people find hot. View Quote View All Quotes View All Quotes Quoted:
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It was fairly mild. last time I made it I put in 6 arbols and it was very hot very hot. Subnet I would put about 4 to 5 arbols in it since 3 was mild and 6 was very hot. It is a very small batch of chili Vaca. I'm with you. I eat very hot stuff all the time. It might have been that particular batch of peppers but is was terrible hot. Like not quite ghost pepper hot. I'm not sure what caused it but we could barely eat it. I don't know... All I am sure of is this batch is delicious if a bit mild. |
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Not how I would cook it, but it looks really good OP. I just finished making a pot of beans and plan to eat them later with massive amounts of nacho jalapeno's. Someone will have to pull my finger tomorrow!
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I tip my hat to you, sir. That there is chili how it supposed to be. Yankees, Californians, New Yorkers, and heathens of all kinds, take heed. View Quote Californians typically make something very similar. In fact, in my experience Texans tend to use tomatoes whereas Californians tend to make an actual "chili". |
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The main thing I do different is add a touch of dark molasses to mine. Adds a slight earthy undertone to the dish that works very well with the chiles.
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That's a damned fine chili! After I soak my dried chilies, I scrape the meat of of the skins. For some reason the pieces of pepper skins chokeme.
Nicely done. |
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Quoted: by a touch, what do you mean? 1 oz? 1 tblspoon? View Quote View All Quotes View All Quotes Quoted: Quoted: The main thing I do different is add a touch of dark molasses to mine. Adds a slight earthy undertone to the dish that works very well with the chiles. by a touch, what do you mean? 1 oz? 1 tblspoon? |
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Another thing I'll do when I feel like spending the time is smoke the beef. That adds a whole new level of complexity to the flavor.
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