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Unread 02-23-2013, 02:49 PM   #5
chingador
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Okay, we are ready for the meat. The meat we chopped up earlier has been sitting out absorbing those great flavors from Big Ron's Chili mix.

I like to brown the meat in small batches in a skillet. I start with the pork and move on to the brisket. When the meat is browned off, add to the chili. Add everything. The rendered fat and water that comes out. A lot of flavor there. Use it.

Okay, once all of that is added to the chili, we are almost ready to roll. One more note: I am using a lot of meat, so I will have to adjust the liquid. I want about two inches of liquid over the meat. I added two beer cans of water today. Cover and simmer for about 2 hours.

We still have more stuff to add later so I will see you guys later.
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