my last few attempts at cooking chilli haven't worked out. i use ground beef. the meat always ends up dry and a little rubbery. do i need to use meat with more fat or am i overcooking it?
Canned Wolf chilli and tostitos queso is the way to go man. No but we usually use the crockpot to cook the chilli with that velveeta cheese, yums. I'm hungry now.
Do yourself a huge favor: Go the grocery store, buy a pack of Wick Fowler's Two Alarm Chili Kit, and follow the directions. Then return to this thread and rep me.
How long and what heat settings do you use to cook it? What type of ground meat are you using? Is it beef, chuck, sirloin, etc?
Use RocketManTex's recipe here (or Lil Pun's version at the end): http://bbs.clutchfans.net/showthread.php?t=82565&page=1&pp=20 That was my starting point for learning how to really make chilli, and it's just great. I love it.
You rotten little trolls!!! You know, perfectly well, that this was discussed and resolved long ago. Don't even think about derailing this thread with that! http://bbs.clutchfans.net/showthread.php?t=106285
I figured the over/under in number of posts before some ..... would mention adding beans to chilli would be >10 and I see that post #8 it happened.
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Try the Pressure Cooker chili. It's my favorite and fairly easy to prepare. 3 pounds of beef 2 teaspoons peanut oil 1 1/2 teaspoons kosher salt 1 (12-ounce) bottle of beer, preferably a medium ale 1 (16-ounce) container salsa 30 tortilla chips 2 chipotle peppers canned in adobo sauce, chopped 1 tablespoon adobo sauce 1 tablespoon tomato paste 1 tablespoon chili powder 1 teaspoon ground cumin Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside. Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Recipe from Food Network.
Try using the flesh of your enemy's loved ones <embed src="http://media.mtvnservices.com/mgid:cms:item:southparkstudios.com:104191" width="480" height="400" type="application/x-shockwave-flash" wmode="window" flashVars="autoPlay=false&dist=www.southparkstudios.com&orig=" allowFullScreen="true" allowScriptAccess="always" allownetworking="all" bgcolor="#000000"></embed>
