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sweetriverdog says...Georgia at Auburn in...

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Death's Interwebs Varsity Chili Douchebggery
November 15, 2020 07:31PM

Number one. DO NOT DRAIN THE RENDERED FAT. Cook it down to where it's almost out of water. Let it cool down then mix it and parcel it out into baggies and freeze. I ended up running it in a chopper to get it real fine. Recommended ****edit*** This may sound weird but take that raw beefs and manually smoosh it as you put it in the pan. It will actually aid in the process of getting in real fine so no chopper necessary.

1 pound ground chuck
1 3/4 cups water
2 tablespoons chile powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons salt
1 dash tobasco sauce
Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it

Edited 1 time(s). Last edit at 02/04/2021 01:19PM by Death.

Death's Interwebs Varsity Chili Douchebggery

Death409November 15, 2020 07:31PM

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