Re: How To Make Authentic San Antonio Chili
☼ Best Answerby scrumptiouschef 2014/08/08 15:42:58
I recall, a decade or so back, brisket went for ground beef prices in Texas. Alas, according to my Texas friends, that time is gone. I have two comments on the recipe:
1) CHICKEN stock? Why not beef stock?
2) Technique tip: To brown the beef, do it in batches, so that in each batch, the pieces are in a single layer with enough space so that you could theoretically spread out the pieces without any touching any other (yeah, that's not going to happen in practice). After each batch, deglaze the pan with BEEF stock.