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Non-Cattle Specific Topics
Recipes & Cooking
chili
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<blockquote data-quote="1982vett" data-source="post: 596739" data-attributes="member: 7795"><p>Jim62, ga. prime, you OK with cinnimon or did I Luv Hereford get ya'll all flustered with tomatoes and beans and slip that by you as the last ingredient? <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite7" alt=":p" title="Stick out tongue :p" loading="lazy" data-shortname=":p" /> </p><p></p><p></p><p></p><p></p><p></p><p></p><p>Starts off pretty much as what I make. I use Tone's Cajun Seasoning instead of Tony Cachere's Creaole Seasoning. (Have been tempted to buy it and see what it taste like but I never have) Sometimes I stop here with it for use in enchiladas, nachos, tacos and such. If I want to keep going for non-Texas style chili I'll add chicken stock, blend up a can or two of Rotel tomatoes and a can or two of whole tomatoes then add some beans. Might have to add some more Cajun Seasoning depending on how you like it or how much liquid and tomatos you add. If I use canned beans I drain and rinse them before adding.</p></blockquote><p></p>
[QUOTE="1982vett, post: 596739, member: 7795"] Jim62, ga. prime, you OK with cinnimon or did I Luv Hereford get ya'll all flustered with tomatoes and beans and slip that by you as the last ingredient? :P Starts off pretty much as what I make. I use Tone's Cajun Seasoning instead of Tony Cachere's Creaole Seasoning. (Have been tempted to buy it and see what it taste like but I never have) Sometimes I stop here with it for use in enchiladas, nachos, tacos and such. If I want to keep going for non-Texas style chili I'll add chicken stock, blend up a can or two of Rotel tomatoes and a can or two of whole tomatoes then add some beans. Might have to add some more Cajun Seasoning depending on how you like it or how much liquid and tomatos you add. If I use canned beans I drain and rinse them before adding. [/QUOTE]
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