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SVTPerformance's Chain of Restaurants
Road Side Pub
Chili cook off
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<blockquote data-quote="buffalosoldier" data-source="post: 16302936" data-attributes="member: 191410"><p>Another tip came to mind,</p><p>If you have a butcher ask him to grind the beef in a chili grind, its about 1/4" in diameter and gives the chili a more meaty chewy texture.Reg ground beef can have a pebbely texture sometimes. </p><p>When I make chili I usually use about 8-10 lbs of meat and I put the meat, onions, garlic in a big low pan and cook it in the oven, I usually drain it a time ot two. depends how much water is in the meat.It is a lot eazier and less messy that goi ging on the range. You can also skim off the grease and add the liquid back in to your chili.</p><p></p><p>Sent from my SM-G975U using Tapatalk</p></blockquote><p></p>
[QUOTE="buffalosoldier, post: 16302936, member: 191410"] Another tip came to mind, If you have a butcher ask him to grind the beef in a chili grind, its about 1/4" in diameter and gives the chili a more meaty chewy texture.Reg ground beef can have a pebbely texture sometimes. When I make chili I usually use about 8-10 lbs of meat and I put the meat, onions, garlic in a big low pan and cook it in the oven, I usually drain it a time ot two. depends how much water is in the meat.It is a lot eazier and less messy that goi ging on the range. You can also skim off the grease and add the liquid back in to your chili. Sent from my SM-G975U using Tapatalk [/QUOTE]
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SVTPerformance's Chain of Restaurants
Road Side Pub
Chili cook off
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