Thanks! I think I've seen them somewhere here, but the day I went shopping, they were nowhere to be found.
Thanks! I think I've seen them somewhere here, but the day I went shopping, they were nowhere to be found.
It actually seemed to mellow after a couple of days.
I have a friend who wants to throw beans and some cream cheese in it, but so far I'm resisting... LOL
I think if you put cream cheese in it, it would turn out ... pink?
I think I've mentioned that observation here before...a long time ago. Or maybe not. I'm old. Yeah, spices tend to become muted with time in refrigeration, especially the heat of capsaicin.Originally Posted by Swamp Fox
You know what you have to do.
Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave
Yeah, and it's a shame ... She's pretty cute ....
Maybe I'll run into y'all again in the next life ...
In the meantime .... Sláinte....
LOL ...
I would never throw my buddies and the ideal of "Texas chili" overboard ...
Or would I? ...
"So I ask you, friend:
What's a fella to do,
If her hair was black and her eyes were blue?"
....
....
I made a second batch of this in the last few days.
Smoked about 3.5 pounds lean burger and put it in the crockpot with the stock to soak for a day until I could get the cook-pot out the next evening. This time I found the G peppers but blanked (for the second time) on the dried jalapenos. Simmer times were slightly abbreviated, because---hey, I don't have all night.
We're making progress. The burger had a funny texture, different from the first time I made this, when the burger went straight from the smoker to the pot, instead of making a detour to the crockpot first. It was almost as if it was dry/dusty, even though it had been stewing in stock for a day.
I also had to add some cornstarch, as things came out significantly thinner than the first time I attempted this.
I think I'm heading in the direction of stew meat for Round Three. It's hard to find a brisket around here, but that's Plan C.
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