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Making a batch of chilli, using a recipe I've developed over years, which has got me to wondering, how do you guys do yours? I don't mean the 'authentic' way, but just what works best for you.
I've recently thought 'why not both' and gone with mince and brisket chunks. Beans are a must, but they gotta be done from dried. I like to combine as many forms of chilli- powder, dried, fresh, sauce- as I think this creates a more complex heat sensation. And yeah, dark chocolate's gotta go in.
Pic related- just saute the onions and spices in the rendered fat from the brisket before slow cooking for hours.