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yesterdays tri tip, todays chili
Austin Egghead
Posts: 3,966
Cooked on the mini
peppers on the CI comal
grated onion, plum tomatoes crushed garlic and cumin
Peppers and sauce to the Vitamix
leftover tri tip ground
Chili paste added to the meat
a bowl of red served with Oaxaca cheese bits and sour cream
the peppers used
Large, small and mini now Egging in Rowlett Tx
Comments
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The grub looks like a first round knock out to me. And on the mini to boot!! Just awesome!! =D>
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks to be some serious chili. Looking forward to it.Barrie,Ont.,Canada.
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The second pic down, is that a CI "server"?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great chilli indeed... I'll bet it's a bit hot...
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Nice, Joan!
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@SGH it is a comal. This one is Lodge CI. Most restaurant supply stores have them. They are great for cooking fajitas. Chilis are dry roasted until fragrant.Large, small and mini now Egging in Rowlett Tx
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Austin Egghead said:@SGH it is a comal. This one is Lodge CI. Most restaurant supply stores have them. They are great for cooking fajitas. Chilis are dry roasted until fragrant.
I want one of those, thanks. -
Fabulous bowl of red, I like the combination of chilesLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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