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I use different cuts of beef plus ground. I brown everything in cast iron

first for the maillard reaction, then place cuts of beef in a dutch oven with a mix of broth and tomato sauce half way up, then braise at 325 until I can pull it apart with two forks. Different cuts take different amounts of time. Then cut against the grain and add it to the big pot with the ground beef. Then add the other ingredients & secret spices and simmer until done.

(In response to this post by VTSnake)

Posted: 09/18/2020 at 4:47PM

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First batch of chili was successful. Made it in a 5qt Dutch oven. It is -- Alan11 09/18/2020 08:33AM

I made smoked queso in a dutch oven last weekend on my Kamado Joe ... -- vt90 09/18/2020 08:42AM

I've seen that recipe but haven't tried it yet. I heard it was pretty good ** -- No Clue 09/18/2020 09:09AM

I had wanted to try it forever and finally did. I will be making it ... -- vt90 09/18/2020 09:11AM

Did you use a different rub? I think I have some coffee based rubs but not -- No Clue 09/18/2020 09:14AM

Never mind - just saw your other post ** -- No Clue 09/18/2020 09:14AM

Thanks I will print that recipe out. What is the difference if any between -- Alan11 09/18/2020 08:45AM

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Honestly, I don't think there is a difference other than color. :) -- vt90 09/18/2020 08:51AM

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Curious, what makes it so much better? ** -- vthokieq 09/18/2020 08:43AM

Maillard reaction -- VTSnake 09/18/2020 09:56AM

I use different cuts of beef plus ground. I brown everything in cast iron -- TechMomof2 09/18/2020 4:47PM

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We made our best batch of chili last weekend -- VTSnake 09/18/2020 10:00AM