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Joined Date: Feb 04, 2011
Reviewed Texas Style Chili
"This is the second time I've made it, GREAT!
For the 1st time, as an amateur cook, I used 5 DRIED New Mexican chiles instead of fresh ones, and it was waaayy too hot. This time I used 5 jalapenos and subtracted the fresh New Mexican chiles, added a can of chopped tomatoes and subtracted some beef broth, and added some brown sugar. Substituted Sam Adams lager and doubled the Tequila and chipotle adobo.
One more note - on this second time, when I was browning the meat in a heavy stainless steel pot, I didn't have the heat on high. I thought, "Why have the oil splatter all over the stove, just make it medium like I did for the pot roast..." So, I had to take the meat out, let the meat juice (water) boil out and start browning before adding the other ingredients. So Dutch oven on high heat was specified for a reason. A top chef and experienced cook I am not, so I recommend paying attention to what the established top chefs recommend, or be flexible enough to work around problems.