Mark Rippetoe Teaches You How to Make Texas Chili | Texas Cafe Classics Mark Rippetoe Teaches You How to Make Texas Chili | Texas Cafe Classics - Page 3

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Thread: Mark Rippetoe Teaches You How to Make Texas Chili | Texas Cafe Classics

  1. #21
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    Jul 2007
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    • starting strength seminar april 2021
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    Breaded and fried rabbit liver is very goddamn good.

  2. #22
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    Feb 2020
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    Quote Originally Posted by CommanderFun View Post
    "Chili should have no recognizable pieces of anything in it except the meat." I am in total agreement.
    As am I. Good call.

  3. #23
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    May 2019
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    Definitely. It's a base for some high tone French dishes, too. I'm guessing not a Texas cafe classic, though?

    I have a friend who makes chili almost exactly the way you do (the slow way, and lets it set overnight). Last time I had it he used brisket and lamb. Was damn good.

  4. #24
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    Apr 2018
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    If I'm adding some blended chipotle peppers in adobo sauce, should I reduce the amount of ground chili I put in the pot by the same amount (4oz can + 4 oz powder instead of 8 oz powder), or should I still add the same amount of ground chili in addition to the chipotles?

  5. #25
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    You're not really a DTFP-kinda guy, are you?

  6. #26
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    Apr 2018
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    I just like chipotle chilies in my chili. Didn't know you had an insight or opinion on them.

  7. #27
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    What you're making may be good, but it's not Texas Chili.

  8. #28
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    Apr 2018
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    starting strength coach development program
    Fair enough

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