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.