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Another Chili Post


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Another Chili Post

NomadicFoodie | Jan 9, 2017 05:41 PM

I recently read somewhere about slow roasting a dry-rubbed chuck roast for 3-4 hours prior to adding it to the chili. Taking this meat, shredding it and then adding to the roasted & pureed chilis. I'm curious what everyone thinks. Do you think this step would enhance the chili? Or is it a waste of time? Would simply browning the cubed meat like most recipes be just as effective? Trying to decide if it's worth the extra effort.

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