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Chili?
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Marc from IL
Posts: 499
Anyone have a meaty chili recipe for the BGE??
Thanks Marc,
Thanks Marc,
Comments
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Marc, this has been my favorite now for over 2 years and I don't bother making any other recipe - it's that good. The only hidden kicker not in the picture is the addition of 10 oz of Hot & Spicey V-8, plus fresh ground pepper and garlic salt to taste. BTW I don't drain the grease off the meat and diced onion which I do brown first.
Re-gasketing America one yard at a time. -
The Mecca of real chili is the Terlingua International Chili Cookoff.
Here are the recipes of past winners.
http://www.chili.org/recipes.html__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Redeye bloody mary mix recipie. Very good. they have a website. It calls for beef and pork mix, but I use all beef. I also dice up some small sirloin pieces to add some more texture.
Please remember that chili does not have any beans in it. If it does it is beef and bean soup. Good beans should not be ruined by chili either. Keep them seperated. -
This recipe will work, just change the meat to whatever your mood is, cooked brisket, ground or chopped sirloin or chuck, venison ground course. Many options.
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=652863&catid=1 -
Someone should tell that ol' coot Egret down in Gawaga that some time. The 'chili' he tries to sell has everything including the kitchen sink in it.
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Opinions are like...well you know...and you're entitled to yours. Chili without beans is Sloppy Joes.
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Chili without beans is like a fish without a bicycle.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Ron,
I use CinChili mix sometimes too. One thing I like to do to give it a really nice texture is take a 1.5# flat iron steak, cube it into 1/2" cubes, dust them very lightly with flour and brown the cubes. Then and add them to the chili after all the other ingredients are going. Makes for a meatier texture and gives a good beef flavor to the pot. -
Thanks for the idea, Rod! Recently we defrosted the main freezer and of course I found some "older" packages of various cuts of beef - 2 of which were beautiful flat irons. Pat wanted me to throw them out but I saved - and this will be a perfect use since I eat the majority of every batch of chili.Re-gasketing America one yard at a time.
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Marc,
Some variation on this will be served on Saturday. See you there!
http://we3hardings.blogspot.com/2009/10/pot-of-chili-loaf-of-bread-and-thou.html
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