If memory serves me well, I actually used this recipe as a base to add additional ingredients to give it flavor and interest.
Thank you.
🇨🇮
I use beef broth not water, roasted chilis and powder and finely square cut cube steak.
Oh, and beans and roasted tomatoes.
dude,
Hominy is for breakfast it's bloated corn...
and chocolate is for a Mole recipe...
don't F around with my junk !!!!!!!!!!!!!
[ram27bat]
wheelrite wrote:
Ha, I'ma do what I want. [frypan] [frypan] [frypan] One little square of baker's chocolate don't make a Mole, it just smooths the edge off the taste of cumin.
One little square of baker's chocolate don't make a Mole, it just smooths the edge off the taste of cumin.
TTT for my 5’11” buddy in heaven.
ZRX1200 wrote:
I can't believe I didn't jump in on this to stir his ass up.
Real chili.
Gene363 wrote:
I was sharing my thoughts on chili a couple months ago with someone at work and they said to add a bit of baker's chocolate too. That was the first time I've heard that. It didn't make sense to me but it was her "secret ingredient" in her family recipe her family has used over the years.
BuckyB93 wrote:
Her and everyone in Chicago....
Thunder.Gerbil wrote:
Hummm, my Father, a Texas native, was in the Mexican food business about 1950 and used bakers chocolate his chili.
See Bucky! It's even less of a secret ingredient if the North Mexicans are using it too!
Frankin' A meat is expensive. Stew meat was about $5.30/lb. Stew meat a.k.a beef scraps... on sale for $5.30/lb. That's just crazy.
1 lb ground beef out of the freezer.
Couple cans of tomato sauce & paste & diced toms - actual volumes of each TBD
Can of Ro-Tel died toms (hot version with Habanero)
Canned kidney and black beans (nor sure if one or both)
Onion, green pepper, garlic
Appropriate spices
AND I'll add some unsweetened coca
At one time, just Mexicans, or as I like to say, Baja Oklahomans.
Some secret....
Maybe a secret that happened when some Chicago kids went to band camp in Texas.
