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Chili question

AuburneggerAuburnegger Posts: 127
edited 12:04PM in EggHead Forum
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 eggerfire egger Posts: 1,124
    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!!
  • 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 eggerfire egger Posts: 1,124
    apparently we need to recruit somebody!!:laugh: :laugh:
  • Grandpas GrubGrandpas Grub Posts: 14,226
    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.



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