When you are cooking ground meat, how do you get it to be small pieces instead of large clumps of meat?
The Calico Cat
RB & Rhapsody don't care, but chopped meat sandwiches, etc. are better with the smaller pieces.
After I get my answer or tomorrow evening which ever is first, I will be making Bison Chili using the Whole Foods recipe. I will tweak it a bit... I will start by adding onions & I won't be using the bell pepper. I will use Aduki beans instead of kidney beans...
Brown 1 lb. of ground Bison in 2 Tbsp. olive oil with 1 large bell pepper, chopped, 1 large clove of garlic, minced & 1 jalapeno pepper, seeded & chopped. Add one 28 oz. can diced tomatoes with their juices, one 8 oz. can tomato sauce, one 15 oz. can of red kidney beans drained & rinsed, 2 Tbsp. chili powder, & 1 tsp. ground cumin. Bring to boil; reduce heat & simmer, covered, for 30 minutes. Add salt & pepper, as desired. Serves 4.
Another question... Would adding cinnamon make this a Cincinnati (Ouch, it took me 3 tried to spell that correctly!) Chili? Any one ever add peanut butter to chili? Cocoa powder? (I have seen both - not in the same pot - done on TV.)
How do you serve chili? With corn bread? Over rice? Over Spaghetti (Is that also a Cincinnati thing?)?
Thanks for the cooking advice.