How do you cook it?

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IWantAKouki

Kouki, Not Cookie.
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Did something a bit different...ground beef this time but I threw first browned some oxtail, removed then added back in and cooked for ~4-6 hours before fridge overnight. Also made my own chili powder by toasting anchos and guajillos, de-seeding then blending into a powder.

Box mix Zatarans cornbread, added a can of corn, sour cream, diced pickled jalapenos, and some cheese. Yum.

Go Browns!

 
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Randolphkeys

Speaking on the Pompitous
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Since everyone is in love with chili, I wanted to pass along what I did this week.

Instead of a 28 ounce can of tomatoes, I used 6 roma tomatoes that I baked then peeled the skins off, along with a 6 ounce can of tomato paste and an 8 ounce can of pineapple juice.

I know pineapple juice is a natural meat tenderizer, and I had thrown more heat in than usual so I wanted some sweetness. At first it was still too spicy for my kids, so I threw in some fresh corn. In the future I might do a can of pineapple chunks.

It was insanely good after cooking all night. the pineapple was sweet and broke everything down. Will be doing it again.
 
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