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Thread: Chili con carne ahumado

  1. #41
    Senior Member Swamp Fox's Avatar
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    Thanks! I think I've seen them somewhere here, but the day I went shopping, they were nowhere to be found.

  2. #42
    Senior Member Swamp Fox's Avatar
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    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?

  3. #43
    Senior Member DParker's Avatar
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    Quote Originally Posted by Swamp Fox View Post
    It actually seemed to mellow after a couple of days.
    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.

    Quote Originally Posted by Swamp Fox View Post
    I have a friend who wants to throw beans and some cream cheese in it, but so far I'm resisting... LOL
    You know what you have to do.

    Quote Originally Posted by Swamp Fox View Post
    I think if you put cream cheese in it, it would turn out ... pink?

    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  4. #44
    Senior Member Swamp Fox's Avatar
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    Quote Originally Posted by DParker View Post


    You know what you have to do.
    Yeah, and it's a shame ... She's pretty cute ....

  5. #45
    Senior Member Swamp Fox's Avatar
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    Maybe I'll run into y'all again in the next life ...


    In the meantime .... Sláinte....

  6. #46
    Senior Member Swamp Fox's Avatar
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    LOL ...

  7. #47
    Senior Member Swamp Fox's Avatar
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    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?"

  8. #48
    Senior Member Swamp Fox's Avatar
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    ....

  9. #49
    Senior Member Swamp Fox's Avatar
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    ....

  10. #50
    Senior Member Swamp Fox's Avatar
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    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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