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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 11-05-2007, 07:36 PM   #1
LMAJ
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Default A Big Pot of Red

Well, wasn't as busy as some this weekend but did some brisket, chicken breasts, a pork butt and a chuck roast. Ate the brisket last night for dinner and have plans for the chicken breasts (chicken corn chowder). Tonight I turned the chuck roast into a pot of chili - that will be tomorrow nights dinner - need to let it meld together tonight... but it sure looks good...
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Unread 11-05-2007, 07:57 PM   #2
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wow looks gr8 I was wondering how you make a chili without beans would you be willing to post recipe.
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Unread 11-05-2007, 08:15 PM   #3
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Lookin' fine. The temps dropped today and a bowl of red woulda hit the spot. Bean soup and cornbread were good 2 though!
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Unread 11-05-2007, 08:18 PM   #4
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Looks great....been jones'n for a bowl of chili!!!
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Unread 11-05-2007, 08:37 PM   #5
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Yep, looks to be a fine pot of red; right down my alley.
Nice going.
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Unread 11-05-2007, 08:47 PM   #6
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Is there any chili in there?

Don't get me wrong, it looks great, but that looks sauceless

Man how I love the cold weather to eat more stews and chili
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Unread 11-05-2007, 08:59 PM   #7
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The beauty of chili is that their's so many ways to make it - and it's damn much a fact that they are all good.
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Unread 11-06-2007, 06:36 AM   #8
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Quote:
Originally Posted by willkat98 View Post
Is there any chili in there?

Don't get me wrong, it looks great, but that looks sauceless

Man how I love the cold weather to eat more stews and chili
I do prefer my Chilli a little thicker than most, but I do think thats a little thick for my tastes!
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Unread 11-06-2007, 05:47 PM   #9
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Quote:
Originally Posted by KC_Bobby View Post
The beauty of chili is that their's so many ways to make it - and it's damn much a fact that they are all good.
I have to agree with many of you - there's all kinds and the're all good...

I am a big fan of really thick stews and chilis - just my preference -and am not a fan of beans when I came across this recipe it became a staple at our house. As you may imagine, I don't use as much water as is called for.
AzQer you asked for the recipe - here goes. It is from The Southern Living Cookbook and titled Texas Chunkey Chili - not being from Texas I do not pretend to know if this is authentic or not so no hate mail here guys..

2 large onions, chopped
1 stalk celery, chopped
3 cloved garlic, minced
1 jalapeno, minced
1 tsp veggie oil
3 lbs boneless chuck roast, diced (I use a smoked chuckie)
2 tsp dried oregano
1/2 tsp cumin seeds
1 (28 oz) can whole tomatoes, undrained and chopped(I use crushed)
1 (6oz ) can tomato paste
1/4 cup chili powder
1/2 tsp salt (I usually omit)
3 1/2 cups water.

This is the basic recipe - you all know what to do with the ingredients. It's not very hot which is good for feeding the whole range of folks and lends itself nicely to a dash of hot sauce if you like.

Well, my biscuits are done and the chili has been heated up - chow time!
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Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
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