Texas Chili
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This looks intriguing. It's "just throw it all into a pot and see what happens" recipe.
Thoughts?
https://gardenandgun.com/recipe/chris-shepherds-texas-chili/
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Looks pretty good, although a half gallon of stock seems like a lot if it doesn't cook down long. You might want to add a little at a time to get the soupiness you want.
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Looks pretty good, although a half gallon of stock seems like a lot if it doesn't cook down long. You might want to add a little at a time to get the soupiness you want.
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I would go with a pound of ground beef at most and add some beef ribs, cubed and off the bone but not boneless. Let that marrow flavor it. I appreciate the ground beef, but there is something about the texture of the beef ribs…
