hope you do better at eating chili than drinking beer mate
hope you do better at eating chili than drinking beer mate
I was just drinking fast that day!
When I make it these days, I always use gjbkk 's recipe. It always turns out really good.
https://teakdoor.com/the-kitchen/2919...on-carney.html (Chili con Carney)
I used teh locally grown Black beans a efw weeks back pretty good.
Can also get Pinto beans in the market here.
Yea, I used to get Pinto's sent up from Pataya, Villa I think he got em, now COWBOY sends em to me in 2 kilo paks from Rim Ping in CM and they are fresh,, not 4 years old and a 3 day soak before cooking.
Awesome brew there frankie! I would throw on a half-pound of grated cheddar cheese when you serve it up.
Sirloin tips might be a bit too posh for Chili.
If it can be cooked and cooked and cooked then why not use some beef from the front of the cow eg shoulder? "Shoulder" is a goggle translation because i dont know the name of this cut...but I use it as a pot roast -seize around 1.5 kg- and that will be tender after 3 hours slow cooking....
Looks the business! Not sure I'd put as many chillies in though, ( with seeds ! ). Hardcore grub indeed.
good bump...Blackgang and FF
must make some soon
looks like u shit ^^^^
I make chili a lot and Frisco Frankie's recipe is pretty close to the one I use. But I was always a bit disappointed in that it never really developed the depth of flavor that I think good chili should have. I have experimented with adding ingredients and have found that a bit of acid in the form of wine vinegar helps. I also sauté about 4 large cloves of minced garlic in olive oil first and then add the onions and ground beef. In addition to that I add a chopped green bell pepper to the sautéed vegies. I add a tablespoon of brown sugar after I add the wet ingredients and let it simmer for at least two hours.
I use rump steak in mine as well as a bit of ground meat. I also like it very full bodied so I thicken it with corn massa. Lots of cumin, smoked paprika, and chilies. Just a shot of the taster I made last time.
Wat's the big freakin' deal in all that crap, FF? I'm a Brit and have been cooking better stuff than your shit for 30+ years. Even my Thai g/f'd family love it. Nothing special nothing special at all.
There are currently 1 users browsing this thread. (0 members and 1 guests)