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Questions

Posted: Tue Jul 02, 2019 2:00 pm
by Aggie9er
New to making chili trying to figure it out

1- Snucklebuster comp chili mix was thinking about adding some onions, bell peppers and garlic 1st thing before browned beef. Or I could just stick to recipe on box?

2- Noticed the terlingua mix at heb it says to use a bunch of chicken broth i thought you always used beef?

3- Couldn't find a grocery store that sold chili ground near me in Fort Worth frustrating

4- Was planning to use the sucklebusters chili seasoning any advice?

Re: Questions

Posted: Tue Jul 02, 2019 11:07 pm
by egghead
I’ve added onions and garlic to S/B Comp Chili. I like it a lot. Have you tried a meat market for chili grind vs a grocer? I think it may be against the law to not have chili grind in a Texas grocer. I have been using ground venison with the S/B Comp Chili. Sometimes straight ground venison and sometimes with some ground pork.

Good luck amigo.

Re: Questions

Posted: Wed Jul 03, 2019 6:52 am
by bsooner75
Chili grind is tough this time of year. Come winter all the grocers will have it. Did you ask the meat counter if they could grind some for you? Maybe even try a butcher shop.


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Re: Questions

Posted: Wed Jul 03, 2019 2:23 pm
by Aggie9er
Thanks that helps out

Re: Questions

Posted: Thu Jul 04, 2019 6:40 am
by theDudeBBQ
I start just about all my ground meat recipes of all types out with sautéed onion and garlic to start... rock on cowboy! As far as the chili ground, it is hard to find sometimes unless you go to a butcher but straight ground works fine too... just a bit thinner chili.

Re: Questions

Posted: Thu Jul 04, 2019 8:00 am
by limey
Ground chuck is good to use, I also add onions and minced garlic. I also add a whole jalapeño while cooking with fork holes, I remove the pepper when the chili is finished.SuckleBuster chili is some of the best around. Love me a good bowl of chili!

Re: Questions

Posted: Thu Jul 04, 2019 12:08 pm
by Aggie9er
Thanks
Doing a double batch seems like a lot of liguid but I'm sure it will cook down

Gotta be mild for some of the people

Re: Questions

Posted: Thu Jul 04, 2019 3:44 pm
by GTR
Aggie9er wrote:Thanks
Doing a double batch seems like a lot of liguid but I'm sure it will cook down

Gotta be mild for some of the people



You could always make 2 pots, one mild and one wild. After all you're doubling up anyway. :texas:

Re: Questions

Posted: Thu Jul 04, 2019 7:08 pm
by Rambo
I’ve reviewed this and only have one suggestion for you; Brown your ground meat and drain in a Colander. Then, put some paper towels in your chili pot and pour the meat from the colander onto the paper towels; NO GREASE!

Re: Questions

Posted: Thu Jul 25, 2019 7:33 pm
by Copasspupil
I like veggies in my chili but the chili grind I could only find in certain butchers near me unless they were grinding that day. If you can’t find it, look to area butchers and ask