Originally posted by bsills
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Originally posted by BuckySWT View PostFuego de Sal is a hot seasoned salt that I make (associate sponsor).
It's level 2 out of 3 levels of heat.
My mom in law made this chili this weekend for a chili cookoff for her church.
I guaranteed her she'd win.
She won
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Central Market off of Broadway.
I used some Culo del Diablo (Pedos del Diablo) in some rib rub one time and it was phenomenal. Glazed with plum jelly over direct heat after they came off the smoker.
Smack yo mama good.
I've used fuego in pinto beans as a finishing seasoning with excellent results.
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This is my go to chilli for years. Probably made it 3 dozen times. Never did add my thanks for sharing this, Bucky.
When it's just for me and my wife I make it hotter.
A few deviations I've done over the years:
Add a half cup of finely chopped onion (caramelized before browning meat)
Drain fat off browned ground meat
Ground white pepper instead of black pepper (I like it hot)
Add 3-4 Serrano peppers at step 3, removed before serving (even more heat)
Add one beer near the end
I never have leftovers and always get compliments on this chilli. Thanks again, Bucky.
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