Hay George
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Made with 2 jalapeños, and I may have used too much beef broth, so I thickened it with a bit of cornstarch slurry.
Definitely has a kick.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Do you have Masa flour? That's what I use. It has a really nice, authentic flavor.
Damn. Now I'm hungry for chili.
But instead, I'm grilling a top sirloin and trying my hand at crispy mushrooms.
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Do you have Masa flour? That's what I use. It has a really nice, authentic flavor.
Damn. Now I'm hungry for chili.
But instead, I'm grilling a top sirloin and trying my hand at crispy mushrooms.
@Mik said in Hay George:
Do you have Masa flour? That's what I use. It has a really nice, authentic flavor.
Yeah, I do. However, it adds some flavor that I'd rather not have. The cornstarch was perfect.
My only disappointment is that, because there's no beans or other filler, I only got about 4 lunch's worth out of this recipe.
Next time, I'll make more.
D2 says I should eat this with Fritos or tortilla chips.
Oh, @jon-nyc , I didn't seed the jalapeños. It definitely has a kick, but I like it.
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Made with 2 jalapeños, and I may have used too much beef broth, so I thickened it with a bit of cornstarch slurry.
Definitely has a kick.
@George-K said in Hay George:
Made with 2 jalapeños, and I may have used too much beef broth, so I thickened it with a bit of cornstarch slurry.
Definitely has a kick.
I've dropped my chili from three Jalapenos to two.
And added a Habanero.
The Brad
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Did you use ground beef? Karla and I are having an ongoing argument as I prefer using short ribs and she prefers ground beef.
The Brad
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Did you use ground beef? Karla and I are having an ongoing argument as I prefer using short ribs and she prefers ground beef.
@LuFins-Dad said in Hay George:
Did you use ground beef? Karla and I are having an ongoing argument as I prefer using short ribs and she prefers ground beef.
Our local grocer had "chili ground beef." It's a bit of a coarser grind than the usual. It seemed to make bigger "chunks."
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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@George-K said in Hay George:
Made with 2 jalapeños, and I may have used too much beef broth, so I thickened it with a bit of cornstarch slurry.
Definitely has a kick.
I've dropped my chili from three Jalapenos to two.
And added a Habanero.
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@Mik said in Hay George:
You’re a bold Mf with the habanero.
But cubed or shredded is better
If I'm not sweating and sniffling, then it's not chili!
Seriously, it isn't as bad as you think. A big pot of chili dilutes it a lot and while everybody talks about it potentially being hotter than 75 jalapenos, the average habanero is really about 10 times hotter than the average jalapeno. I wouldn't put it on a sandwich or in a salad like I do jalapenos, but for a sauce or a chili? Hell ya!
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@LuFins-Dad said in Hay George:
Did you use ground beef? Karla and I are having an ongoing argument as I prefer using short ribs and she prefers ground beef.
Our local grocer had "chili ground beef." It's a bit of a coarser grind than the usual. It seemed to make bigger "chunks."
@George-K said in Hay George:
@LuFins-Dad said in Hay George:
Did you use ground beef? Karla and I are having an ongoing argument as I prefer using short ribs and she prefers ground beef.
Our local grocer had "chili ground beef." It's a bit of a coarser grind than the usual. It seemed to make bigger "chunks."
Like…
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Speaking of chili...
I had this for lunch today. Out of the freezer.
Topped off with some shredded (not too orange) cheddar and tortilla chips. I didn't feel like dicing an onion, though that would have been teh awesome.
This is a really good recipe. Easy, foolproof, reproducible, and you can spice it up as much as you want.
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Speaking of chili...
I had this for lunch today. Out of the freezer.
Topped off with some shredded (not too orange) cheddar and tortilla chips. I didn't feel like dicing an onion, though that would have been teh awesome.
This is a really good recipe. Easy, foolproof, reproducible, and you can spice it up as much as you want.
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