I'm not smart, PapaJoe8, but thanks for saying I'm a smart guy. I'm really not,
just a seeker. But You, are a good and wise person, that I respect and have love for, and you are seeker as well. That's one reason I'm gonna try Ro-tel.
It may sound simple, but does Ro-tel go better with ground beef or strips of steak,
or chunks of various meats, etc.. When I make chili, I use ground beef.
Ground beef absorbs sauces, onions, green peppers etc. at a different amount of cooking time than
cooking than chunks of other meats due to the density and intensity of particuliar
flavours. Whether it is ground beef or chunks or strips of meat, I want a blending of flavour.
Again, my question shows my ignorance, but I wouldn't want to burn the sauce while
I make sure the meat is done enough.
Stupid question...see, PapaJoe8, I'm just a novice
Take Care All,