Posted: 12/1/2011 3:10:58 PM EDT
well almost there, I finally broke the bean habit, but not the tomato yet 
lots of hot green and chipotle peppers... http://i.imgur.com/bPlV4.jpg I call it my "burn your mouth today, ass tomorrow" special |
And WTF is a green pepper anyway
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Quoted: Quoted: Quoted: Where's the meat? It's probably settled near the bottom. He needs to reduce it more. If it has the proper amount of meat, there ain't no "settled to the bottom".  Depends. I do mine in 2-3lb batches (cubed chuck normally, or tri-tip when I can get it). If I've got a pretty tough cut of beef, it needs a lot of simmering time to tenderize it. You want the beef covered in liquid. As it's simmering (even covered), it'll start reducing. Too little liquid to start with, and you'll have dry meat at the top of the chili (ruined), that still isn't tender. My method: Make sure the cubed beef is completely submerged first. Simmer. Check every 30 minutes with a fork. Once it's just about fork tender, take the lid off, ramp the heat up, and quickly reduce the entire pot to the desired consistency, stirring frequently. Perfect every time.
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