Chili

Discussion in 'Cooking Forum' started by tcc, Feb 9, 2018.

  1. Boomn4x4

    Boomn4x4 Elite Refuge Member

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    I put in more than you probably think. For 2lb of meat, 2 cans of tomato sauce, 1 can of diced tomantoes and 2 cans of beans I put in a pretty big heaping table spoon.
     
  2. widgeon

    widgeon Elite Refuge Member

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    Everybody's different. I like chili when it's fresh made and never cooked over a half hour. I have made chicken chili in a Crock-Pot by throin in all the chili fixings in and adding boneless chicken on top.
     
  3. tcc

    tcc Elite Refuge Member

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    Chicken "chili" cooked for half an hour? :eek:

    Now we're just getting silly! :nutz
     
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  4. olepal

    olepal Elite Refuge Member

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    I have always been taught that real chili never saw a tomatoe. Good luck with your recipe. I'm sure you will do great.
     
  5. widgeon

    widgeon Elite Refuge Member

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  6. tcc

    tcc Elite Refuge Member

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  7. tcc

    tcc Elite Refuge Member

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    That's at least worth debate. I agree if we're talking whole, diced, etc but tomato sauce is pretty authentic .
     
  8. widgeon

    widgeon Elite Refuge Member

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    It's sad when people get stuck in a rut and can't get out. You should try new things every once in a while.
     
  9. tcc

    tcc Elite Refuge Member

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    By calling things something other than what they are? What makes that a chili?

    It's kinda like a hamburger. You can add all sorts of seasonings and toppings and as long as it's a beef patty on a bun it's still a hamburger. But you put chicken on it instead, or put it on a tortilla it's just not a hamburger anymore. Doesn't mean it's bad, it just ain't a hamburger.
     
  10. widgeon

    widgeon Elite Refuge Member

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    No ham? Interesting.
     

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