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When You Make a Pot of Chili...... - Page 2

post #31 of 42
Quote:
Originally Posted by Trillcat View Post
I think sirloin is too lean for chili, great for a steak dinner though.
What is agave syrup? Yea, I could go google it, but I am lazy.
I don't recall anyone answering your question but agave syrup is a sweet syrup (nectar) made from the agave plant.
post #32 of 42
Quote:
Originally Posted by Essayons89 View Post
I don't recall anyone answering your question but agave syrup is a sweet syrup (nectar) made from the agave plant.
Ah you beat me to it. Yeah, Agave is the tequila plant, they take the sweet sap from it and make a "healthy" sweetener. I guess it's like honey, except it's not bee puke.

Ground Sirloin is too lean by itself I agree. But if you add the pork, it turns into a juicy melty yumminess.
post #33 of 42
There isn't just one size of "ground" meat. One can fit the grinder with different size metal plates with holes. I'm pretty sure one of the larger sizes is called "chili size" or something like that. Depending on the meat department in your local grocery store, you should be able to ask them to grind, for you, while you are in the store, any meat that's out in the case. That is, if they have anyone allowed to use the grinder on at the moment and if they have the metal plate with larger holes. (I worked in a fish department, once, right next to the meat department, and I saw someone do this for a customer.)
post #34 of 42
KINDA off-topic....

One time, me, my mom and late stepdad and stepbrothers were making chili. Just your basic run of the mill chili. Well, once it was cooked up, we served ourselves and a number of us were biting into buckshot. This buckshot was about half the size of BB's.

Either, the cow that gave his life for our chili was killed that way or someone was taking shots at it at some time before it was killed.

We all had a good laugh and ended up eating something else that evening!

It works itself into conversation every once in awhile!!
post #35 of 42
Quote:
Originally Posted by Enuja View Post
There isn't just one size of "ground" meat. One can fit the grinder with different size metal plates with holes. I'm pretty sure one of the larger sizes is called "chili size" or something like that. Depending on the meat department in your local grocery store, you should be able to ask them to grind, for you, while you are in the store, any meat that's out in the case. That is, if they have anyone allowed to use the grinder on at the moment and if they have the metal plate with larger holes. (I worked in a fish department, once, right next to the meat department, and I saw someone do this for a customer.)
Yes indeed, I used to work in butcher shop. We called it "coarse grind" but its the same thing, big hamburger. Most folks who came in for chili meat also had pork ground with it. Some used stew meat, which is chuck, some veal (still not sure why someone would use veal for chili) No one to my recollection ever used fillet, I agree with the person who said that is just a waste of good steak!
post #36 of 42
I think we're going to find out if left over pot roast will work. I mentioned this thread to Dottie, and she said she has some she needs to use up.
post #37 of 42
I use ground beef in mine

But I make my chili different then anyone else

Spaghetti noodles
1 cans of tomato sauce
1 can of light red kidney beans
1 can of chili beans
1 cup of water
1 lb of ground beef
and
2 tablespoons of chili powder

then I put loads of mozzerella cheese on it

post #38 of 42
when i make chilli i use beef mince, baked beans kidney beans sweetcorn onion tinned chopped tomatos turmeric chilli powder caynne (sp)pepper garlic chilli sauce ive never found a chilli that comes close to the one my mam makes same ingredients but me her and my dad all make it different
post #39 of 42
Quote:
Originally Posted by Dixie_Darlin
then I put loads of mozzerella cheese on it
Lots of cheese is a must.
post #40 of 42
I use ground beef, canned diced tomato, onions, kidney beans, tomato sauce, green chilies, and seasoning.

Then serve it over corn chips, with cheese

I have some in the freezer, maybe I should thaw it out for tomorrow!
post #41 of 42
We use hamburger. I know some people use pork (shredded). I suppose you could use a flank steak or something similar and cut in very small pieces. But IMO that would be more work to cut the steak up.
post #42 of 42
I use a package of Morningstar Farms crumbles and 2 Morningstar Farms grillers (patties) crumbled up to make 16 oz of "meat." I also use a can of pinto beans, chili powder, cayanne pepper, salt, a can of diced tomatoes and 12 oz of beer.

So far, everyone loves it and no one has complained about the lack of meat.
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