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Thread: Chili con carne ahumado

  1. #51
    Senior Member Swamp Fox's Avatar
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    One more day in the crockpot on "warm" eliminated the texture problem. But I'd still like to knock something down a notch ... Maybe the smoke.

    I gave it a double dose of mesquite this time.

  2. #52
    Senior Member Swamp Fox's Avatar
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    I'm goin' for the reverse of this >>>


  3. #53
    Senior Member DParker's Avatar
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    I've found several restaurant chilis (including, unfortunately, the chili at Tolbert's in Grapevine, TX...here in the D/FW area) that use ground beef to have what I've always described as a dry "mealy" texture that I don't like. That might be the same thing you experienced. For that and other reasons I always use cubed beef. I also eschew long cooking in a crock pot as I've never found that chili benefits from it.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  4. #54
    Senior Member Swamp Fox's Avatar
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    Velly intellesting ...

    Mealy is a a good descriptor, though an extra day in the crockpot with a bag of cheddar cheese eventually took care of the problem. I'm not sure if one or the other was the solution.

    The only reason I used the crockpot is that I wanted to keep the chili "ready to go." I know there's such a thing as "crockpot chili" out there, but I've never made it that way.

  5. #55
    Senior Member Swamp Fox's Avatar
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    More time in the crockpot knocked the smoke back a good bit, too, BTW ...

  6. #56
    Senior Member DParker's Avatar
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    A good dose of cheese hides a multitude of sins, and is more often than not the right answer when the culinary question is, "How do I make this better?"
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

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