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That looks like a great recipe. Does it not work if you cut it down?
Not worth all the trouble in small quantities. One of the beauties of bulk cooking is to come home and toss a frozen quart of chili into a double boiler and sit down with a glass of wine, or a Manhattan, with no worry about stirring.
Same for a tank of pea soup.
Not worth all the trouble in small quantities. One of the beauties of bulk cooking is to come home and toss a frozen quart of chili into a double boiler and sit down with a glass of wine, or a Manhattan, with no worry about stirring.
Same for a tank of pea soup.
Oh that's true. I'm buying my first crock pot soon. Do you use stew meat or ground?
I use ground meat in my chili.
You will enjoy the crockpot, Hannah. Wonderful for beef stews (I buy a round steak and cube it into 1 inch pieces. and same for potatoes, carrots and smothered in onions, generous garlic and red wine.) In 6 hours you have a meal fit for a king.
I use ground meat in my chili.
You will enjoy the crockpot, Hannah. Wonderful for beef stews (I buy a round steak and cube it into 1 inch pieces. and same for potatoes, carrots and smothered in onions, generous garlic and red wine.)
I like chili a lot and grew up with what I consider great chili in southern California, preferably served as chili cheese frees and with a helping of grilled onions on top.
The chili served in restaurants and diners in most of the USA is really chili beef soup. The real Mexican chilis (chili verde and chili roja) look and taste a lot different and are usually made with pork.
The chili served in restaurants and diners in most of the USA is really chili beef soup. The real Mexican chilis (chili verde and chili roja) look and taste a lot different and are usually made with pork.
I don't like pork substitutions, least of all in Wiener-Schnitzels.<yeccch> Which I have also seen in the Hofberg Haus.
Man, you posters make me hungry......Dang .....I'm ready to watch the superbowl now.....can't wait till February.
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