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Chili Time

September 13, 2017

Yea man!  Time to cook it up again.  It's time for another batch of JimiJazzChili!  

Today I'm doing a slightly different approach, charcoal grilling the meat as (four giant) steaks instead of panfrying chunks.  I just did a post-searing trim, and rendered the trimmings in the bacon fat to saute the onions and fresh peppers.  I think it's gonna be a pretty meaty batch.  I'm using Painted Hills Beef - they were a taste winner in a local rag here in pdx.  It's gonna have a pretty meaty flavor. 

Anyhow, if you want to follow along, and learn more about Jimi Jazz Chili - especially if you're in the Portland metro area where you can make an order for pick-up when I do a cook - sign up here:  http://eepurl.com/c3j4GP

Portland OR, Sunny and delicious.   


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