OK, last Friday I started an overnight marinade of a couple of London Broil cuts for the next day. The next day turned into the following Monday. They were just fine, but really spicy, and are destine for the automatic leftover cache in the freezer. Today is the first chili weather day of the year here, and I'm thinking of making some.
Have any of you ground already cooked meat? I'd rather freeze this than waste it trying to make chili, if it is going to be disappointing.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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For chili I always use cubed (not ground ) meat.
IMO grinding COOKED meat sure sounds like what I might expect in the HOME.....