Ordered a pound of Oakridge Texas Red Chili Mix during one of their Holiday sales events. Today’s the day. 11* outside. I’ve followed instructions “for the most part”. My meat is 1.17# of recent leftover ground sirloin-cubed flanken and cubed flatiron. As well remains of a Poblano.
1 can chicken stock
1/4 cup brisket jelly
2 mini boxes spiced tomato sauce
Simmered then added
1/2 cup Oakridge Texas Red Chili Mix And whisked
Removed from heat, covered 12-15 minutes
Return to heat
Added meat and added one teaspoon kosher salt
Now stir every 15 minutes for one hour on simmer.
Way early in Mikes instructional Chili Mix info sheet he encourages cooks to make it your own. For me to follow a recipe this close is pretty cool.
1 can chicken stock
1/4 cup brisket jelly
2 mini boxes spiced tomato sauce
Simmered then added
1/2 cup Oakridge Texas Red Chili Mix And whisked
Removed from heat, covered 12-15 minutes
Return to heat
Added meat and added one teaspoon kosher salt
Now stir every 15 minutes for one hour on simmer.
Way early in Mikes instructional Chili Mix info sheet he encourages cooks to make it your own. For me to follow a recipe this close is pretty cool.
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