Old faithful texas red!
Posted: Sun Jan 05, 2014 2:40 pm
It never disappoints! It's how I like it, it's how I always cook it at home so far we placed top 10 every time we used it in 30-50 team fields when chili is a category
4 lbs ground chuck chili grind
1 packet of reo chili seasoning
1 qt chicken broth
1 qt beef broth
2 tbs red boat 40N fish sauce (nuac mam nhi)
1 fine diced large Vidalia sweet onion
1 large can rotel maters
1 tbs wylers beef granules
1 tbs wylers chicken granules
2 Jals deseeded and fine diced
1 bulb garlic whole, not chopped
Adjust salt content with lawrys season salt at the end
Brown meat in small batches. I like to add the chili powder mix about 1 tbs while the meat is browning in every batch and straight to the pot after the jals and onyawns are soft. Then add all the liquid ingredients. I skim the fat after it's finished boiling for about 2 hrs. I learned this little trick from bludawg, I like to tighten it up with a little masa at the end. My wife likes hers with Fritos, brown rice, and cheese. I eat mine with a super scoop spoon just the chili by itself.
4 lbs ground chuck chili grind
1 packet of reo chili seasoning
1 qt chicken broth
1 qt beef broth
2 tbs red boat 40N fish sauce (nuac mam nhi)
1 fine diced large Vidalia sweet onion
1 large can rotel maters
1 tbs wylers beef granules
1 tbs wylers chicken granules
2 Jals deseeded and fine diced
1 bulb garlic whole, not chopped
Adjust salt content with lawrys season salt at the end
Brown meat in small batches. I like to add the chili powder mix about 1 tbs while the meat is browning in every batch and straight to the pot after the jals and onyawns are soft. Then add all the liquid ingredients. I skim the fat after it's finished boiling for about 2 hrs. I learned this little trick from bludawg, I like to tighten it up with a little masa at the end. My wife likes hers with Fritos, brown rice, and cheese. I eat mine with a super scoop spoon just the chili by itself.
