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10/04/2009 10:29:21 PM · #26 |
Well mine is not near as fancy as Roberts or some of the others here.
2 lbs ground Bison (can use beef if you can't get bison), browned lightly
Stewed tomatoes - diced (fresh or canned - about 28 oz. total)
28 oz. Light kidney beans
20 oz. chili beans
16 oz tomato sauce
1 large onion, chopped
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
2 teaspoons salt
1 cup tequila - the good stuff, not el'cheapo
Cook in a slow cooker for 4-6 hours
Message edited by author 2009-10-04 23:03:43. |
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10/04/2009 11:05:52 PM · #27 |
Originally posted by pawdrix:
I still have some left so, maybe I'll give it a whirl but I'd probably not cook it for much more than an hour in the chili. Like you, let it sit overnight and with a reheat, that should work. |
Well, I cook it real slow, I put a cast iron pan on the simmer burner then the cast iron pot in the pan, so it is really slow heat. That may be the secret, actually...
R. |
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