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Home Cooking

tenderish but dry carne in chili con carne

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Home Cooking

tenderish but dry carne in chili con carne

kristenmarthabrown | Dec 1, 2011 09:23 AM

I tried making chili con carne with chuck beef boneless ribs.
The recipe simply said "beef chuck" and I got boneless ribs.
I put everything in the oven for about 3 hours at 225.
The meat is tender-ish, though not as tender as I'd like, and pretty dry.
Can i fix it?
It wasn't cheap and I'd sure like it to be worth it.
Should I put it back in the oven for a few hours?
I did this last night, and it's supposed to be dinner tonight....
What might i have done differently?

here is the recipe I used, if anyone's interested
http://www.seriouseats.com/cgi-bin/mt...

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