I generally use roast as the meat. Crock-pot, so easy, but the best thing is that you can stick it in the fridge over-night and pull the layer of grease off next morning. I think that adds a lot to the quality of the chili, get the grease out.
Careful to cut the meat perpendicular to the grain in cuts no more than about 1 inch thick.
Cooking the meat in a crock-pot is the time to flavor the meat. Onions. Garlic. Black Pepper for mine. That makes for a heck of a broth to be tossed out afterwards, but I have never found another use for it. Toss everything but the meat.
Then back in the crock-pot, tomato sauce, ranchstyle beans, new onions diced, and season to taste. I suggest lots of black pepper and Tabasco sauce.
I've made Chili many different ways with different meats and settled on one combo. (Other than trimmed deer quarter meat).
Fajita meat and pork rib meat from the meat market- fat on.
The Fajita meat has a taste that is a bit sweet/smoky that says- "Chili".
Onion, pinch of garlic, bell peppers, 1 can of drained diced tomatoes, Jalapenos, chili powder, dash of cumin, teaspoon black pepper, salt, and 3 green chili's.
I'll have to try this one ...sounds good ! Thanks :yes:
Originally Posted by walterc
:cheers: Onions. Garlic. Black Pepper for mine. That makes for a heck of a broth to be tossed out afterwards, but I have never found another use for it.
Sound like a good start on onion soup- just add french bread and cheese.
15# 93% ground beef - brown and drain, onions, HOT peppers, oregano,garlic, cumins,and just some water to keep from sticking to pot. Feeds 5 people
Might make some brown gravy out of that too, worth a try.
Originally Posted by warm