something
(Dialog box said 'write something'. I can follow simple instructions)
(Dialog box said 'write something'. I can follow simple instructions)
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Last edited by Mr. Bones; February 18, 2017, 10:37 AM. -
Does typin' count as writin' tho?
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First, sauté th' peppers some... I generally use butter, or bacon grease. Any rendered cooker fat will add flavour vs. veg. oil(s), etc. Live a minute...ya' only go 'round once.
If ya wanna fool about, an' such, by all means, remove alla th' seeds. Don't sweat th' fact yer throwin' away lotsa th' flavour. Nossir.
Not fer a minute. Dumbarse. Note: I normally would include minced
garlic at this point, when I make chili, but it ain't called fer in this receipt.
Add onion. Lotsa onion!!! Then, some more onions. Don' be stingy; they're purt' near cheap as dirt. Hot ones, btw, not 'sweet'; they'll mellow considerable when cooked...(properly)
Here's a good point t' check:
How many types o' pepper do ya' see in these preliminary pics?
Last edited by Mr. Bones; February 18, 2017, 12:05 PM.Comment
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If yer at/about th' right temp, yer gonna wanna/haveta keep th' veggies movin' some, so's they don't scorch.
Lower is better. We're not performin' a cremation, here...
Adjust temp, as needed. Let's do this right.
This is th' most critical portion o' th' cook.
Think: "Here, There Be Flavour", on th' map.
Head that way, an' don' deviate yer compass settin'.
Zero ° deviation is what we're talkin', here, although, between you, me, an' th' fence; there's a lil' bit o' 'wiggle room'. Don't try t' exploit it.
Last edited by Mr. Bones; February 18, 2017, 07:12 PM.Comment
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Way I normally do it, veg's are crisp, not totally caramelized. That's prob'ly 'cuz I 'normally' cook chili 2-3 days/nights. If'n ya wants chili in realtime, (today), cook th' veggies t' softer, at this point. Make th' onion clear-ish.
For normal, everyday purposes, (Real Chili), we don't wanna overcook th' veggies.
Don't sweat th' texture too over much; we're gonna add more of each, later...
Last edited by Mr. Bones; February 18, 2017, 08:13 PM.Comment
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Perfect-a-mundo!!! Right about here...
Add yer cow parts at this time. I use ground chuck, most often. Smoked ground chuck is even better. Leftover (Marinaded, seasoned, smoked) KC strips often feature, here at my house.)Brisket, chuckie; all good!
Once th' meat has cooked a bit, (bout half done), add ya' some maters. Canned diced is jus' fine, especially this time o' year. Don't use them pale-ish, rock-hard, tasteless things they sell in th' winter. Gack! Phooey! Acckk!!!
Now, don't drain, or rinse anything here...utilize th' goodness, an' reduce it by simmerin'. Sheesh! City Folk, an' their traditions/superstitions.
Last edited by Mr. Bones; February 18, 2017, 06:09 PM.Comment
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I am following this quite closely as you are doing such a excellent job of going through the detailed steps.
You have me on pins and needles waiting for your next post. It is kind of like watching a show on TV and then at the end they say, to be continued.Comment
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Well, the ultimate disappointment will be that he won't mail any to you. But that's ok because you can duplicate following his directions!Comment
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Okay, now it has simmered some, I tend t' do it cracked lid, but it's yer call... Add yer seasonin's. Please note th' meat is always cooked with lotsaSPG. I failed t' mention that above...
Simmer it (slowly, gently) t' desired consistency.
If y'all want a receipt, which would git ya' in th' actual seasoning zone fer what I am doin' here, lemme know. I'll be glad t' share...
This ain't th' way I normal make chili, it's an attempt at a regional dish, after much research, and practice. Lotsa test runs....or, please, feel free t' do it th' hard way.
Hail, who knows? Ya' might like it! I do!
Keep On Smokin'!!!Last edited by Mr. Bones; February 18, 2017, 07:56 PM.Comment
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Yes a recipe would be nice.Comment
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