Diabolical666
Well-Known Member
Let me know an hour before its done, I'll start headin out
Chili!
- Thread starter Unclebaldrick
- Start date
1830, how fast you drive? I'll save a stuffed potatoLet me know an hour before its done, I'll start headin out
ChingOwn
Well-Known Member
Im going to give this a go since you didnt pm me. This process is a lot like biscuits and gravy.
step one: heat up some oil in a pan
Step two: toss in about half an onion cubed and about two spoon fulls of minced garlic, simmer till it starts to get soft
Step three: toss in about 3-4 spoon fulls of flour and whisk it till the flour is creamy....this is important so that you don't have lumps....this is called a rue.
Step Four: ad your red chili, if its frozen or you processed it from pods just throw it in strait...if god forbid its powder, throw in about half a cup of powder and 4 or five cups of water and your pre cooked pork meat. Some nasty people also add cubed potatos at this point, but Im half Irish so I frown upon the potato
Step Five: let simmer till it is of the desired consistency
Eat with cheese and a tortilla to scoop out the remnants.... I like it heavily salted.......be prepared for sting ring the next day.
Diabolical666
Well-Known Member
lol@ sting ring.....and dont forget to wipe backwards
Metasynth
Well-Known Member
Don't tempt me!1830, how fast you drive? I'll save a stuffed potato
..
Sure you don't have a rez to change? I've got your number. I'm buying a basket of groceries and I'm inviting you and your squeeze. I'm presenting you with the ingredients while the three of us are gonna pop a beer and sit by the poolDon't tempt me!
Metasynth
Well-Known Member
Haha...sounds like a date! I believe she has next monday off for Presidents day, actualy...Sure you don't have a rez to change? I've got your number. I'm buying a basket of groceries and I'm inviting you and your squeeze. I'm presenting you with the ingredients while the three of us are gonna pop a beer and sit by the pool
Hmm we should have roots by then
could work. How you feel about beef tenderloin?
Metasynth
Well-Known Member
Well, Meg doesn't eat cows. At all. She's not a vegetarian, and she eats pork, chicken, seafood, lamb...etc..Just no cows. And no spicyHmm we should have roots by then
Sucks, cause I love spicy and beef! Haha...but I can always bring a chicken breast for her. I'm not picky, I'll eat anything, but don't do anything too extravagant like tenderloin....I'll give you my true opinion on tenderloin...While it's awesome, because the texture is so smooth and easy, it lacks the flavor that having that intramuscular fat brings to the party. I'm all about a rib-eye or a good piece of sirloin or tri-tip. No, if we're doing steak dinners, let me bring some Prime Grade NY's from the country club over...They're pretty good, all our meat is from Snake River Farms, and they're the premier producer of the American "Kobe" beef...Not saying I'm bringing over Wagyu...lol...but the Prime from them is an excellent cut.
PS-I'll even make some twice baked potatoes...though now I'm terrified that they wont live up to the reputation...
In my head it went more like thisWell, Meg doesn't eat cows. At all. She's not a vegetarian, and she eats pork, chicken, seafood, lamb...etc..Just no cows. And no spicy
I'll give you my true opinion on tenderloin...While it's awesome, because the texture is so smooth and easy, it lacks the flavor that having that intramuscular fat brings to the party. I'm all about a rib-eye or a good piece of sirloin or tri-tip. No, if we're doing steak dinners, let me bring some Prime Grade NY's from the country club over...They're pretty good, all our meat is from Snake River Farms, and they're the premier producer of the American "Kobe" beef...Not saying I'm bringing over Wagyu...lol...but the Prime from them is an excellent cut.
PS-I'll even make some twice baked potatoes...though now I'm terrified that they wont live up to the reputation...
ODanksta
Well-Known Member
Trent Reznor was and always will be the best.
BarnBuster
Virtually Unknown Member
got all the fixings today to make a pot including adding some corn. store didn't have the Mexican small red beans i usually get so i got pinto's instead. just started making chili this year from scratch (almost) cause i thought cooking the dry beans was going to be a PITA but it turned out not to be that big a deal.
