Texas Chili

[George K]

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/

[Mik]

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.

[George K]

@Mik said in Texas Chili:

a half gallon of stock seems like a lot if it doesn't cook down long

My thoughts as well. Maybe start with a quart and see how it goes.

[LuFins Dad]

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…