Big fan of the chili at Ron's Chili & Hamburgers in Tulsa Ok (and about a dozen other cities these days). Ive made thousands of pots of chili.... but cant for the life of me figure out his meat selection (coarse, cube, ground, a mixture?) nor can I pinpoint the silky smooth "gravy" and how its achieved .... Unless someone has actually worked at a Ron's, and KNOWS what I'm talking about, its probally a lost cause. I realize the actual recipe is a family proprietary secret.... but has anyone out there actually tried to troubleshoot it? And gotten close? Would love to share ideas and theories.
Best Chili Ever! @ Ron's Hamburgers & Chili, Tulsa Ok.
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