Originally Posted by Boshizzle
I'm using granulated garlic and granulated onion. I'm premixing the spices so that all we have to do is dump them during the comp. It's a way of simplifying things and reducing the opportunities for mistakes.
The way I cook this chili is, dump in the ingredients, bring it to a boil, reduce to a simmer, secret step, and serve. It's a model K.I.S.S. recipe.
What's the secret step? Fish sauce?