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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-05-2012, 08:24 PM   #16
Boshizzle
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Quote:
Originally Posted by Bludawg View Post
Looks good around here that would be vegetable soup
He he he, that's what my son says. He likes it with just lots of meat.
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Unread 10-05-2012, 08:26 PM   #17
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Quote:
Originally Posted by CrackerJack from KC View Post
Looks a lot like mine.

I use the same bean combination. One thing I do different is I cook the hamburger in patties, and then I dice it up. Looks like chopped steak when its done.

I didn't see onions or tomatoes, are you using a blender to pulverize them??
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.
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Unread 10-05-2012, 08:34 PM   #18
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Sour cream sounds good. How about Franks Red Hot Sauce on the side too? Love that xxxx on everything.
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Unread 10-05-2012, 08:42 PM   #19
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^If I can fit it in the budget, I will. But, the budget is pretty tight. I did a business case comparing costs and benefits along with the risks. If I place in the top 3, I should do well. Hot sauce and cheese were not considered to be big enough contributors to make a significant difference in the outcome.
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Unread 10-05-2012, 08:45 PM   #20
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Nom nom nom... We bought chili fixings tonight, forgot the corn...
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Unread 10-05-2012, 08:52 PM   #21
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looks yummy to me good luck man!
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Unread 10-05-2012, 08:59 PM   #22
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Looks good. I like to make west Texas chili with stew meat, charred and steamed peppers, and nopalitos (cactus leaves).
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Unread 10-05-2012, 09:02 PM   #23
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Quote:
Originally Posted by Teamfour View Post
Looks good. I like to make west Texas chili with stew meat, charred and steamed peppers, and nopalitos (cactus leaves).
I'd love to try a bowl of that!
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Unread 10-05-2012, 09:18 PM   #24
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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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Unread 10-05-2012, 09:27 PM   #25
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He he he, nope. But, cooking it at home won't need the secret.
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Unread 10-05-2012, 09:44 PM   #26
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Looks good
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Unread 10-05-2012, 09:45 PM   #27
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That is a good looking bowl of chili, I am not a beans in chili guy and the corn , but, I can see the tastes and would not bet against you. You do love your reasearch don't you?
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Unread 10-05-2012, 10:47 PM   #28
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My mind is blown with your chili. Here in the Midwest, I grew up on chili with large chunks of tomatoes and onion, lots of coarse ground meat, plenty of real garlic, and few if any beans. My chili is made with whole tomatoes "squished'" between the fingers for large chunks. I add my coarsely chopped onion at three different stages of cooking(beginning saute, one third of the way thru the cook, and two thirds of the way thru the cook; in order to give three stages of cooked onion to the chili(as learned from Chef Paul Prudhomme). Most times, I prefer no beans; but, may add one can to satisfy my friends that think that chili needs beans.
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Unread 10-06-2012, 12:05 AM   #29
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Dude, if it is good keep cooking it! Forget all the BS about no beans. If it tastes good, it is a winner.

On that note, I have never had chili that was just meat that tasted like anything other than well.... ground meat with spices.
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Unread 10-06-2012, 12:09 AM   #30
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i like corn in my chile and a variety of beans and... come to think of it I like your pron
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