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Posted
49 minutes ago, Masshole Horn said:

When I use whole chuck, I brown about 1/3 of it very well to develop the Maillard flavor and then put the other 2/3 in with the liquid. It was either Kenji or Alton Brown who mentioned that the browned meat tightens more and doesn't get as tender in a braise.

Yeah, I've done similar -- brown some, but not all.

I'm not sure I've ever made two "identical" batches.  It's all kind of freestyle.

Posted
8 hours ago, jimmyjazz said:

I'm all over the map.  I have an in-law who doesn't eat pork, so I'll do all beef if he's game watching with me.  Sometimes I do a mix of ground beef and ground pork, sometimes I do diced chuck or similar, sometimes a mix.

I will say: the "no brown" method doesn't always work perfectly, but it's almost always better than browned if you're doing things like chili dogs or Frito pie.

Well goddamn, I'm gonna try this and report back.  I will say that if I'm using ground beef, I usually get 80/20, and not browning it (and cooking off a good bit of the fat) is gonna make things greasy.  If you're doing something with ground meat, do you go leaner than 80/20 to avoid that?

Posted
44 minutes ago, Brisketexan said:

Well goddamn, I'm gonna try this and report back.  I will say that if I'm using ground beef, I usually get 80/20, and not browning it (and cooking off a good bit of the fat) is gonna make things greasy.  If you're doing something with ground meat, do you go leaner than 80/20 to avoid that?

Haven't noticed too much fat, but I like fat and grease.  It's chili.  

Posted (edited)
1 hour ago, Masshole Horn said:


Looks good. I have an 8oz bag of sweet Hungarian paprika on the way to make some goulash over the holidays.

Yeah, I'll confess I didn't stop off at a separate store to score the good stuff.  Next time, for sure.  I'm such a Fiesta slut when it comes to dried spices.

Edited by dcbc
Posted
8 minutes ago, dcbc said:

Yeah, I'll confess I didn't stop off at a separate store to score the good stuff.  Next time, for sure.  I'm such a Fiesta slut when it comes to dried spices.

HEB (and even moreso Central Market for selection) kick ass on bulk spices.

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Posted
14 minutes ago, dcbc said:

Yeah, I'll confess I didn't stop off at a separate store to score the good stuff.  Next time, for sure.  I'm such a Fiesta slut when it comes to dried spices.

 

humble brag - my cvs has a tremendous selection of fiesta spices !

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Posted
15 hours ago, jimmyjazz said:

HEB (and even moreso Central Market for selection) kick ass on bulk spices.

I'm in Tyler.  So no HEB unfortunately (is it even open?).  But it shouldn't be too hard to locate.

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Posted (edited)
14 minutes ago, Brisketexan said:

I presume yall got Messicans in Tyler. Find their El Rancho or whatever it is, and go nuts.

We still have a few, thankfully.  And that's a capital idea.  Super Mercado Monterrey is right down the street from my office and it's definitely been a minute since I've hit it up.  No finer avocados in all of our fare city than the ones they sell in the warmer months. 

Edited by dcbc
I can't spell today
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Posted

Ground venison, beef stew meat browned in the Dutch oven. Sautéed japs, habaneros, poblanos, Carmens, shallots, 2 yellow onions, and a head of garlic. Can of Hamm’s. Quart of canned tomato puree with chili powder and cumin.

Simmering on the stove until noon, resting in the fridge overnight, and hitting the smoker at 5AM before going into local watering hole’s chili cook off

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Posted (edited)
1 hour ago, elfenix said:

Unfortunately it will probably lose to some bean stew with half a teaspoon of chili powder in it

I judged a chili competition for our local snowmobile festival a couple years back, and that was interesting.  Some of the best chili I’ve ever had (one used harissa - seriously) and then there was a guy who dumped hamburger into a pot of boiled whole tomatoes.  Just beyond disgusting 

Edited by Al_4_ISU
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