Chili question

Auburnegger

Can I put all the ingredients in the dutch oven without browning the meat and cook it for 3-4 hours? At what temp should I cook the chili? Thanks.

fire egger

I brown the meat, helps develop flavors and if your using ground meat, you'l want to get rid of some of the fat.
I usually keep the dome temp somewhere around 300, for a good simmer.

have fun,
by the way, after yesterday, not sure I'm allowed to talk to you

Go Hogs!!

Auburnegger

Thanks for the advice!
And you can thank us for helping your recruiting recievers for the next 3 years. That back up qb was on fire!!

fire egger

apparently we need to recruit somebody!!:laugh: :laugh:

Grandpas Grub

 
As long as you simmer the chili hot and long enough to cook the meat you will be fine.

However, as fire egger said there is some real flavor goodness in browning the meat first, for me it makes a big difference.

If you are using a dutch oven, put it right on the burning lump, put a little oil or fat in the bottom and then the meat. Stir so the meat browns and doesn't burn. If you feel the DO is getting too hot remove it from the lump. The DO will still hold the searing temperature for a while. If you over brown you will get some black pieces of meat and 'bottom goodies' but they are all good.





GG