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I've been wondering if I should try and make chili using pork ribs, is this just a crazy idea? There's a store here that sells some nice (already cooked, made then and there) ribs, been thinking what if I just chuck this in, with bones and all?
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Dec 8, 2011 13:36
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| # ¿ May 3, 2024 23:40 |
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signalnoise posted:Chili aspic I'm not sure if that's a good or bad thing, to be honest.
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Dec 9, 2011 08:55
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OK so ribs in Chili, that turned out real well, along with ordinary stewing meat. Flash was on so it looks a bit shiny: Also I put beans in, sorry to any purists but I do love beans.
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Dec 13, 2011 05:51
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Who are you talking to?
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Dec 15, 2011 14:47
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slinkimalinki posted:If it weren't for the chili-passion expressed in this thread, I'd still be making mince 'n' beans. I'm still doing it, I've tried both ways and I like both from time to time. I have a hard time seeing why the stew meat version is so much better, it's just different. I use beans in both is great though, I loving love beans and nobody can stop me!
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Sep 13, 2012 07:43
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bunnielab posted:You drink open wine after a month? wait how long does wine last anyway, because I only use it sparingly in cooking, like a dash, so I can have an opened bottle for months and months.
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Feb 6, 2014 10:39
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Gonna smoke some brisket and chuck this weekend, thinking of making a chili from it as well. I wonder if I should add beans? 
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Oct 10, 2014 12:01
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Anyone have any idea what kinda chiles these are? No idea myself, just had some seeds. Look like ordinary chiles to me, except they haven't turned red, perhaps they will later in the season.
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Jul 4, 2016 06:32
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Dr. Gitmo Moneyson posted:They look like either cayennes or serranos to me. Used some last night and hardly any heat at all in them. Some of them were very large, much larger than serranos usually are. Almost wondering if it's some kind of bell pepper.
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Jul 5, 2016 11:22
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| # ¿ May 3, 2024 23:40 |
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I like using cans of chipotles in adobo sauce instead of dried stuff myself.
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Oct 9, 2023 08:59
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