Pics of my Texas Red

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chewingthefat
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2010/12/01 17:53:06 (permalink)

Pics of my Texas Red

Any takers?

 
 
post edited by chewingthefat - 2010/12/01 17:59:34
#1

55 Replies Related Threads

    MellowRoast
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    Re:Pics of my Texas Red 2010/12/01 18:14:22 (permalink)
    Bravo!  Count me in for about a gallon.   Great lookin' dish.
    #2
    Twinwillow
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    Re:Pics of my Texas Red 2010/12/01 19:11:13 (permalink)
    Hope y'all don't got no beans in that there chili you made. Look's real good, though.
    #3
    ann peeples
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    Re:Pics of my Texas Red 2010/12/02 07:36:27 (permalink)
    Wow, that is one good looking bowl of red...
    #4
    edwmax
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    Re:Pics of my Texas Red 2010/12/02 08:29:10 (permalink)
    Looks good, I'll eat.   ... However, I do prefer my chili to be more soupy so I  can put crackers in it.    ... It looks like great sauce for a hotdogs or sloppy joes or just poured over a big chunk of toasted bread.
    #5
    Adjudicator
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    Re:Pics of my Texas Red 2010/12/04 14:58:28 (permalink)
    Where is my bib?   
    #6
    leethebard
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    Re:Pics of my Texas Red 2010/12/04 15:03:55 (permalink)
    Looks great, but I'll agree with edwmax...I prefer it a bit more soupy!
    #7
    MellowRoast
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    Re:Pics of my Texas Red 2010/12/04 15:16:30 (permalink)
    I'll eat it soupy or thick either one.  Just SEND me a bowl. 
    #8
    EdSails
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    Re:Pics of my Texas Red 2010/12/04 15:32:44 (permalink)
    I think it's great. I like chili you can stand a soup spoon up in. Of course, there's bonus points if it melts th spoon!
    Nice lookin' bowl of red!
    #9
    Davydd
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    Re:Pics of my Texas Red 2010/12/04 16:14:50 (permalink)
    I like a chili more stew like than soup like. So this Texas Red gets my nod. However, I always think of Texas chili as more chunk beef than ground beef to be the best.
    #10
    MellowRoast
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    Re:Pics of my Texas Red 2010/12/04 17:03:46 (permalink)
    Chewingthefat:  Is the meat you used a chili grind?
    #11
    chewingthefat
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    Re:Pics of my Texas Red 2010/12/04 17:04:57 (permalink)
    Davydd

    I like a chili more stew like than soup like. So this Texas Red gets my nod. However, I always think of Texas chili as more chunk beef than ground beef to be the best.

    Davydd, this has a ton of bottom round cubed up along with 80-20, the reason it looks so thick is The Chili was still cold when photographed, if it gets too thick, I thin it with beef broth, that said, I don't like it totally soupy.

    #12
    PapaJoe8
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    Re:Pics of my Texas Red 2010/12/04 22:15:44 (permalink)
    Davydd, many a pot a Texas Chili is made w/ coarse ground "chili grind" meat. Chunk meat is also used for Texas Chili recipes. As long as it's not hamburger grind it is OK though.
    Joe
     
    post edited by PapaJoe8 - 2010/12/04 22:24:15
    #13
    Twinwillow
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    Re:Pics of my Texas Red 2010/12/05 00:50:18 (permalink)
    Three guesses as to what I'm making this weekend.
    #14
    MoBob
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    Re:Pics of my Texas Red 2010/12/05 03:28:22 (permalink)
    Good lookin Chili CTW...I.m like you, I like to make mine with ground round and stew meat mixed.
    #15
    mar52
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    Re:Pics of my Texas Red 2010/12/05 11:07:45 (permalink)
    Do you serve it with fixins and mixins?
     
     
    #16
    MellowRoast
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    Re:Pics of my Texas Red 2010/12/05 11:32:41 (permalink)
    Twinwillow

    Three guesses as to what I'm making this weekend.


    1. Chop suey?  2. Chop suey?  3.  Chop suey?
    #17
    chewingthefat
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    Re:Pics of my Texas Red 2010/12/05 11:38:45 (permalink)
    mar52

    Do you serve it with fixins and mixins?



    Actually we serve it with a smile, Marlene!
    We serve up fried rolls with garlic and parmesean cheese on them.

    #18
    mar52
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    Re:Pics of my Texas Red 2010/12/05 11:40:26 (permalink)
    Croutons for chili?
    #19
    edwmax
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    Re:Pics of my Texas Red 2010/12/05 11:57:01 (permalink)
    MellowRoast

    Twinwillow

    Three guesses as to what I'm making this weekend.


    1. Chop suey?  2. Chop suey?  3.  Chop suey?

    1. meatloaf?  2.  meatloaf??  3.   meatloaf???   .... ... with thick chili sauce poured over?
    post edited by edwmax - 2010/12/05 11:59:13
    #20
    boyardee65
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    Re:Pics of my Texas Red 2010/12/05 13:30:23 (permalink)
    Great looking bowl of red my friend. I also prefer mt chili a little more thin. That being said, I would like you to send me about 30 gallons of that stuff.
     
    David O.
    #21
    chewingthefat
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    Re:Pics of my Texas Red 2010/12/05 16:49:29 (permalink)
    mar52

    Croutons for chili?

    Take another look at the pics, they beat saltines. We have Corn Bread but it's a side.

    #22
    mar52
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    Re:Pics of my Texas Red 2010/12/05 18:46:13 (permalink)
    Take another look at the pics, they beat saltines. We have Corn Bread but it's a side.

     
    By themselves, maybe.  With chili...  uh uh.  
    #23
    boyardee65
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    Re:Pics of my Texas Red 2010/12/06 11:11:38 (permalink)
     If I put anything in my red it is usually onions and corn chips. I don't like Saltines or any other cracker with my chili. Garlic toast sounds good and I might try it that way next time.
     
    David O.
    #24
    1bbqboy
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    Re:Pics of my Texas Red 2010/12/06 11:33:28 (permalink)

    #25
    txtwister
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    Re:Pics of my Texas Red 2010/12/06 12:00:36 (permalink)
    When I was a kid I HATED crackers in chili.  Now for whatever reason the assimilation is complete, because I have to have five or six saltines.  
     
    C'mon Texas weather, just a little bit colder and it's ON.
    #26
    MellowRoast
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    Re:Pics of my Texas Red 2010/12/06 12:04:12 (permalink)
    I discovered that Cheez-It Cheddar Jack crackers are excellent chili companions.   Most of the time, though, they're all eaten before I can get the chili in the bowl.
    #27
    ann peeples
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    Re:Pics of my Texas Red 2010/12/06 12:30:27 (permalink)
    Cheddar Goldfish crackers are good, too.
    #28
    Rusty246
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    Re:Pics of my Texas Red 2010/12/06 12:38:22 (permalink)
    txtwister

    When I was a kid I HATED crackers in chili.  Now for whatever reason the assimilation is complete, because I have to have five or six saltines.  

    C'mon Texas weather, just a little bit colder and it's ON.


    bill voss



    I was the same way NO crackers.  Now I spread a few with margerine and eat with my chili, not in my chili.  Oyster crackers must go in my oyster stew, which I will not be fixing anytime soon as oysters here are $15.99 a PINT!
    #29
    1bbqboy
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    Re:Pics of my Texas Red 2010/12/06 12:51:55 (permalink)
    I have to disagree. Chili is the perfect use for oyster crackers because they don't crumble. Little pillows of happiness 
    in a sea of wonderful.
    #30
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