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Unread 10-05-2012, 10:18 PM   #24
jmoney7269
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Quote:
Originally Posted by Boshizzle View Post
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?
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