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Im going to make chuck roast chili
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- Apr 2018
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I'd a had to make myself a serving of burnt ends, and kept that a secret.
Is that the size chunks you're going with? I would have broken them down one more slice...
...good knife. ;o)
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
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Empava 2 Burner Gas Cooktop
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- With Grillgrates
​​​​​​​ - With Rotisserie
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Portable propane burners (3)
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Can you interrupt the InstaPot mid stream to check what's going on inside or are you locked in when you hit the go go button? 2 cups to me doesn't sound like a lot but i'm totally ignorant of these InstaPot thingy's.
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Looks like a rendition of Malcom Reeds Chuck roast chili! Interesting thought on the instant pot. I too like mine thick and chunky, so i'd still have to reduce it after
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I recognize it because I've won two chili cook offs with it! It's a winner for sure
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Malcom Reed's recipe is kick arse. I did my first one with his addition of spicy ground pork sausage. I liked it but the fam said it was too hot. next time I did it I used the regular ground sausage and everyone was happy. Attjack those cubes of beef are perfect size as some will break down a little bit thickening up the chili. Can't wait to see how it turns out for you.
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I made some chili with some leftover brisket a few weeks back. Probably the best chili I have ever made. The smoke from the brisket definitely added to the final products. I will probably make a pot with the leftovers everytime I cook a brisket from now on.
I might try smoking/charring the onions and peppers next time as well. Those look great and I generally hate onions and pepper.
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Originally posted by JoeSousa View PostI made some chili with some leftover brisket a few weeks back. Probably the best chili I have ever made. The smoke from the brisket definitely added to the final products. I will probably make a pot with the leftovers everytime I cook a brisket from now on.
I might try smoking/charring the onions and peppers next time as well. Those look great and I generally hate onions and pepper.
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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Looks excellent Attjack ! The texture looks perfect! Still got some nice chunks and some of the meat broke down. Nice presentation as well! Might have to get one of these InstaPots. I've been resisting the wife because after the kitchen remodel we both vowed not to fill the new cabinets up with junk we won't use but I think we might get some use out of this. How does it do with pasta dishes? I've got some linguini and penne pasta dishes on the winter menu!
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