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.
Invite a friend to chime in on this discussion.
Email a Friendby Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...
by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Daphne Chen | Valentine’s Day is on a weekday again this year, but that doesn’t mean you can’t swing a memorable...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.