I make a mean chili, brown 85-15 ground beef undrained. Everything in the same pot. 1/2 beef broth 1/2 tomato juice. Stop light peppers for color, green, yellow, red. One can kidney beans, one can Rotel green chilies and tomatoes. Seasons: garlic powder, chili powder, cayenne powder, Lawry's season salt. Season to taste. Bring to boil and then reduce heat and cover. Simmer for 1/2 hour. Cover to retain flavors. I promise you would love it.
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Was this in Taylorville or Jacksonville?
I make a mean chili, brown 85-15 ground beef undrained. Everything in the same pot. 1/2 beef broth 1/2 tomato juice. Stop light peppers for color, green, yellow, red. One can kidney beans, one can Rotel green chilies and tomatoes. Seasons: garlic powder, chili powder, cayenne powder, Lawry's season salt. Season to taste. Bring to boil and then reduce heat and cover. Simmer for 1/2 hour. Cover to retain flavors. I promise you would love it.
Best chili is the one im eating right now. Top secret chili.
These people : "This is the best chili!"
Me: "is that some spicy pasta sauce?"
Gene Simmons looks different without the make up.
3 meats, from your mouth, out your seat!! The Rear Admirals chili !! https://www.youtube.com/watch?v=uXGAvhIzKNk
Put your Rear in Gear!!!!!! https://www.youtube.com/watch?v=uXGAvhIzKNk
It's funny how these things work….every single person in the world has a different taste/pallet.
Do they taste the “what chili tastes best cold”?
I mean, I know that stuff isn’t hot bye the time everyone goes through…
Yeah…..Chili is a Texas thing tho. It's call Texas red for a reason.