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The Water Cooler
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How to Pan Fry USDA Prime Ribeye
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<blockquote data-quote="_CY_" data-source="post: 3433587" data-attributes="member: 7629"><p>no carrots .. do I need to try some?</p><p></p><p>here's our family recipe for above pot of Cincinnati Chili</p><p></p><p>spices for 5lb ground beef .. cut for smaller batch</p><p>2x 6oz tomato paste</p><p>3x cans of tomatoes, stewed or quarters</p><p>small handful of dried tomatoes</p><p>add fresh tomatoes if you have any</p><p>4 medium onion sliced</p><p>3 tbsp apple cider vinegar</p><p>2 tsp Worcestershire sauce</p><p>1 medium sized clove of garlic crushed</p><p>4 tbsp chili powder</p><p>10 bay leaves</p><p>2 tsp allspice ground</p><p>4 tsp cayanne pepper</p><p>4 tsp cinnamon</p><p>3 tbsp unsweeten cocoa</p><p>add salt and pepper to taste I used:</p><p>1 teaspoon black pepper whole</p><p>1.5 teaspoon Himalayan salt</p><p></p><p>heat on high to brown ground beef .. add 2-4 tbsp oil if desired</p><p>add onions, garlic and just enough water to cover top .. go easy on water as onions will release moisture</p><p>add rest of spices in no particular order</p><p>after mixture is brought to boiling first time. add enough water to make mixture thinner than final thickness</p><p></p><p>bring to boil again on high .. then lower to simmer for 6 to 8 hours</p><p>skim off excess oil .. it's eating time ..</p><p>allow 4+ hour cool time before pot can be put inside fridge to rest a day or so</p><p>much better on second recook a few hours </p><p></p><p>store frozen portions for wonderful chili hot dogs!</p><p>nathans or hewbrew national ..</p><p>or make four way chili with spaghetti, onions, grated cheese .. MMMMmmmmmmmm ...</p></blockquote><p></p>
[QUOTE="_CY_, post: 3433587, member: 7629"] no carrots .. do I need to try some? here's our family recipe for above pot of Cincinnati Chili spices for 5lb ground beef .. cut for smaller batch 2x 6oz tomato paste 3x cans of tomatoes, stewed or quarters small handful of dried tomatoes add fresh tomatoes if you have any 4 medium onion sliced 3 tbsp apple cider vinegar 2 tsp Worcestershire sauce 1 medium sized clove of garlic crushed 4 tbsp chili powder 10 bay leaves 2 tsp allspice ground 4 tsp cayanne pepper 4 tsp cinnamon 3 tbsp unsweeten cocoa add salt and pepper to taste I used: 1 teaspoon black pepper whole 1.5 teaspoon Himalayan salt heat on high to brown ground beef .. add 2-4 tbsp oil if desired add onions, garlic and just enough water to cover top .. go easy on water as onions will release moisture add rest of spices in no particular order after mixture is brought to boiling first time. add enough water to make mixture thinner than final thickness bring to boil again on high .. then lower to simmer for 6 to 8 hours skim off excess oil .. it's eating time .. allow 4+ hour cool time before pot can be put inside fridge to rest a day or so much better on second recook a few hours store frozen portions for wonderful chili hot dogs! nathans or hewbrew national .. or make four way chili with spaghetti, onions, grated cheese .. MMMMmmmmmmmm ... [/QUOTE]
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