This thread inspired me to make some chili tonight.
I decided to go a little different and cube up some top round steak (instead of the usual ground beef/turkey).
1 16oz. jar hot salsa
1 big can diced tomatoes
1/2 can black beans
1 can dark red kidney beans
1 can “hot” rotel
1 small can mushrooms
probably about a pound of cubed up steak
garlic (cooked with the meat, four cloves)
spices (garlic salt, cumin, pepper, hot chili powder, etc.)
Turned out okay. Top round is a bit too tough for chili goodness, as least chili only cooked for 20-30minutes. It would have been great had it sat in a slow cooker for 4 or 5 hours. All in all, a good way to have dinner after a ME session of rack pulls.
anyone do chicken instead of beef in their chili?