Home Cooking

tenderish but dry carne in chili con carne

kristenmarthabrown | Dec 1, 201109:23 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

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH