wtf is the secret to good chili?
Posted 26 January 2012 - 06:46 PM
Cumin coriander beef beans tomatos. And? Soy sauce maybe? Garlic? Chili powder?
Posted 26 January 2012 - 10:36 PM
also try liquid smoke, that's an easy cheat. extra garlic never hurts.
and canned chipotles in adobo sauce, just one adds so much heat and flavor, freeze the rest in a zip baggy.
Posted 27 January 2012 - 07:33 AM
Would you say that it's a big improvement to do it this way?
I'm guessing that this goes in place of the chili powder right?
Do you add the pulverized seeds back into the chili? How spicy does this get? My daughter will want some so it can't be as hot as I'd like.
Posted 27 January 2012 - 12:39 PM
Posted 06 February 2012 - 07:14 PM
Posted 10 February 2012 - 12:42 PM
Posted 11 February 2012 - 10:22 AM
Posted 16 February 2012 - 07:30 AM
I would normally agree, but I bought this whole ribeye from a Chinese grocery store thinking I got a steal of a deal, except the meat tasted horrible. Had to find a use for all that beef that even i wouldn't dare cook medium rare.
JoDB I was with up until you chopped ribeye and put it in. Thats good sir is heresy. The only proper place for ribeye is on a grill medium rare (or rarer).
And I suppose I need to modify the term "paleo" to mean Mark Sisson's "Primal". The queso fresco was made with the simple application of lemon juice to heated milk.
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