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Thread: Chili con Mucha Carne page 2

  1. #11
    Rojo's Avatar
    Rojo is offline Senior Member
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    Apr 2011
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    Quote Originally Posted by KimNKY View Post
    but only discovered the chocolate thing recently.
    And you're from Cincy?

  2. #12
    KimNKY's Avatar
    KimNKY is offline Member
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    May 2012
    Quote Originally Posted by Rojo View Post
    And you're from Cincy?
    I'm a transplant from Wisconsin- so the chili I grew up with was meat, beans, and tomatoes with premade seasoning. On top of noodles, with oyster crackers and cheese! I'm not a huge fan of the Cincinnati style, although I suppose the plain chili could be primal-ish- a quick look at Gold Star's website says it contains gluten and MSG though.

  3. #13
    breadsauce's Avatar
    breadsauce is offline Senior Member
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    May 2010
    That DOES look good. Tomorrow's supper sorted out!

  4. #14
    RittenRemedy's Avatar
    RittenRemedy is offline Senior Member
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    Apr 2012
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    Mmm similar to mine. Chili is one of my favorite foods, and I always have to try other people's recipes. I'll have to give yours a try at some point.

    I use all beef brisket/chuck, anchos, a little bacon, onions, chili powder, cumin, coriander, oregano, garlic, tinned tomatoes, cider, and winter squash.
    yeah, but "hey i'm Khan the sword king" is not normal.... the universe is being fickle... this is a thing... ignore me for a few weeks.

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