|
Looks great! I have a chunk of smoked brisket in the freezer just waiting to go into a pot of chili. My new neighborhood has a chili cook-off some time this month, these fuckers have no idea what's coming their way.
|
#
¿
Oct 3, 2021 22:05
|
|
|
|
| # ¿ May 15, 2024 02:36 |
|
|
Not sure yet, I usually do black beans and some kind of red bean, dried.
|
|
#
¿
Oct 4, 2021 00:24
|
|
|
(I'm in the Midwest beans are standard and good)
|
|
#
¿
Oct 4, 2021 00:25
|
|
|
Whole cumin seed, toasted in a dry pan and crushed with a mortar and pestle is the best smell in the world e: no, more than that.
|
|
#
¿
Mar 5, 2022 16:13
|
|
|
dy. posted:A lot of folks have suggested ingredients, but one technique I’ve found is that blooming the spices or paste in fat really helps bring out flavors. When you have a decent amount of fat in the dish with decently high heat, throw your spices or paste in and let it fry until fragrant, usually between 30 seconds to a minute. This is a pro move that I always forget to do
|
|
#
¿
Mar 6, 2022 20:46
|
|