I use one of the big turkey fryer pots when I make it. This is actually really late in the year for me. I usually make a batch in the fall and freeze it so I have chili all winter long.
Made a ham loaf for the boy (his favorite) with green been casserole and mac and cheese. My friend is the meat manager at one of the local stores and he makes the BEST ham loaf.... ham ran thru the grinder with some pineapple and a touch of maple syrup and brown sugar
My mom makes her chili "soft" so its more like a tomato soup with meat and beans. My chili is dippin chili .... excellent with Doritos How do you guys make yours? thick or thin?
First time Donzi made it, I told her lots of beef, not much beans. I got a lava type flow of beef, peppers, and onions with 5 or 6 beans in a 8 gallon batch.
Medium. Not real thick, but not soup like either. Last batch Lori made she added a quart of some really hot salsa we made last fall. Had kind of a neat kick to it.:drool5:
Mine is medium I think. Decent amount of everything. Some diced tomatoes to make it thicker as it cooks down. Must have onions. Today I used some to make chili mac. Yum.
But now I need to eat something else besides chili. Freezer time.
Of course, fundy made chili for us yesterday, and my sick daughter wants vegetarian chili today.
She likes hers with lots of tomatos,light and dark beans, and 1 chili mix,1 taco mix. Says its more 'smokey' flavored. And a can of tomato paste to make it thick,and I use more onion than she thinks.
You don't want pics of a bunch of salesmen standing around demoing new product releases that our company just releaesed do you? That's all I have....this was not a fun trip by any means.
Rob's working right now and I'm doing laundry.....hopefully we're doing nothing but watch some TV and hang out, maybe head to the grocery store.....oh, and play catch up!
Rob's working right now and I'm doing laundry.....hopefully we're doing nothing but watch some TV and hang out, maybe head to the grocery store.....oh, and play catch up!