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Scovie's Bits. (And maybe some cooking)
- Thread starter Scovie
- Start date
Ashen said:
Unless you get it take out, and they put a plastic lid on so it steams until it looks like your foot was in the bathtub an hour.
It's my Grandmas Chili that I've posted a hundred and seventyfour times.
Pork Butt, California, Chile Negro, Hatch, New Mexico and Red Savina dried Chiles. Onion, Jalapeño, Garlic, Cumin, canned sliced peeled tomatoes, tomato sauce and tomatoe purée.
Once in awhile, like now, I added 1.5 lbs of ground Chuck for a little more bulk. It simmered until bedtime last night and I had to cool it quickly to get it all in the fridge. It made 3 gallons. I think I'll be making Chili con huevos for breakfast. Pics in a few hours.
Pork Butt, California, Chile Negro, Hatch, New Mexico and Red Savina dried Chiles. Onion, Jalapeño, Garlic, Cumin, canned sliced peeled tomatoes, tomato sauce and tomatoe purée.
Once in awhile, like now, I added 1.5 lbs of ground Chuck for a little more bulk. It simmered until bedtime last night and I had to cool it quickly to get it all in the fridge. It made 3 gallons. I think I'll be making Chili con huevos for breakfast. Pics in a few hours.
What does Pork Butt, California mean?
thx