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riskllama wrote:Koolbak wins this thread.
KoolBak wrote:I only use my homemade tomato/veggie sauce that has a bit of a kick as the base. Been perfecting the recipe for 20+ years ;o) Want me to send ya some?
I like to use high end ground beef (wagyu, etc...wife gets it cheap at work) and jimmy dean sausage with a nice mix of various beans.
Know several people that have elaborate recipes that include all kinds of meat, seafood and bizarre shit. Gets overpowered IMHO.
Bernie Sanders wrote:KoolBak wrote:I only use my homemade tomato/veggie sauce that has a bit of a kick as the base. Been perfecting the recipe for 20+ years ;o) Want me to send ya some?
I like to use high end ground beef (wagyu, etc...wife gets it cheap at work) and jimmy dean sausage with a nice mix of various beans.
Know several people that have elaborate recipes that include all kinds of meat, seafood and bizarre shit. Gets overpowered IMHO.
Adding sausage to the beef is delicious. I prefer kidney beans, but adding other beans is a good choice. I grow my own tomatoes and it's a must in any good chili.
Please, no sea critters in chili.
riskllama wrote:Koolbak wins this thread.
Maxleod wrote:I rarely eat chili con carne, but when I do it's with rice. Is it a crime?
Dukasaur wrote:Maxleod wrote:I rarely eat chili con carne, but when I do it's with rice. Is it a crime?
It's only a crime if you cook the rice in the chili. (Makes the rice soggy).
As long as you cook the rice separately (so it remains al dente) and pour the chili over top, that's normal.
KoolBak wrote:Silly Brits....
riskllama wrote:Koolbak wins this thread.
mookiemcgee wrote:Roast some of the peppers before adding to enhance the natural flavor, but add some raw too for enhanced spice as roasting will tone down the spice level.
Depending on what peppers are available to you, sweeter types like new mexico 'green chillis', anahiem chillis, and pablanos are great for roasting. Then add jalapenos or spider peppers raw for the spice kick.
riskllama wrote:Koolbak wins this thread.
KoolBak wrote:My veggie sauce I mentioned always has some varieties of peppers from our garden. Planted over 20 this year with several new types.
Sym, I make baked potatos all the time just to have as well as eat fresh baked, as they make excellent base for hashbrowns, cubed, waffles, whatever. I do not micro; just rub with a combo of garlic and basil or rosemary olive oils (son manages this store while he's waiting to graduate from his school https://www.oilerie.com/beaverton.html?Affiliate=beaverton - I've turned into a total olive oil snob....lmao) and rub with a combo of spices, bake at 400 til right. Skin is the best damn part.
riskllama wrote:Koolbak wins this thread.
jonesthecurl wrote:Actually, adding a couple of anchovies isn't a terrible idea. They dissolve completely, and add a nice bit of salt. NOTE: make sure nobody who's eating it is allergic to seafood...
tzor wrote:jonesthecurl wrote:Actually, adding a couple of anchovies isn't a terrible idea. They dissolve completely, and add a nice bit of salt. NOTE: make sure nobody who's eating it is allergic to seafood...
Or you could just Worcestershire sauce. Never thought of it in chili as it tends to take the spice in a different direction.
2dimes wrote:Does the Bison restaurant have a website?
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