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Old 03-28-2014, 10:36 PM   #91
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very close to what I do, brown sugar instead of molasses and no cumin is major difference
i like the smell and flavor of cumin. i use both brown sugar and molasses for the sweetness. the darker the molasses the better!
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Old 03-29-2014, 12:51 AM   #92
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Axxe55, you creep closer and close to posting the actual recipe. I'll keep checking back.

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Old 03-29-2014, 01:45 AM   #93
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LOL, he's already given you enough info to try making some....I think part of the fun with chili is taking someone else's thing, and altering it to make your own thing. And then trying and comparing everybody's.

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Old 03-29-2014, 02:49 AM   #94
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Yeah, that's probably true. I'm a lazy sod and just want a complete, tested recipe from an expert that I can use this fall to cook up a batch to take elk hunting. It's always nice if you don't have to cook the first couple days. I have made chilli but I could tell early on reading these posts that I am a rank amateur.

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Old 03-29-2014, 12:16 PM   #95
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Well, see, you have all spring and summer to practice. Take it to work and ask for opinions, and adjust as needed. By fall you'll be an expert.

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Old 03-29-2014, 08:34 PM   #96
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Axxe55, you creep closer and close to posting the actual recipe. I'll keep checking back.
Rocky, i'll never post th actual recipe! it's way too top secret and could fall into the wrong hands! as long as i never post the actual recipe, it remains safe from ever fully being duplicated!

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LOL, he's already given you enough info to try making some....I think part of the fun with chili is taking someone else's thing, and altering it to make your own thing. And then trying and comparing everybody's.
that is pretty much spot on. yes that's the beauty of chili and why you will find about a ten thousand different recipes.
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Old 03-30-2014, 02:41 PM   #97
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And, Rocky, if you want an actual recipe, try mine. I posted it just as I make it. Mine's not a secret.

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Old 03-30-2014, 02:54 PM   #98
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And, Rocky, if you want an actual recipe, try mine. I posted it just as I make it. Mine's not a secret.
i don't have an actual recipe. mine is based on how much i make and is really kept inside my head. i have never yet written down the recipe. when i make my chili, and because the amount i make changes depending on how many people i am making it for, i rely on color, texture and flavor to know when it's right. i adjust seasoning and such accordingly.
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Old 03-30-2014, 02:57 PM   #99
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That is pretty much how I do it, too. I just wrote down what I usually do.

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Old 03-30-2014, 03:03 PM   #100
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That is pretty much how I do it, too. I just wrote down what I usually do.
i have never actually written down my recipe. i have a list of ingrediants i use, that i posted. some of my methods are also listed as well.

the top secret thing was just joking around and not in any way serious.

plus, the meat i use can change depending on the type of meat i can get. sometime i will subsitute deer for the beef if i can get it. and the deer meat will change the flavor just a bit. i have even used goat meat to make my chili on occasion. i have used deer sausage rather than pork sausage on occasion as well.
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