Comments on: Texas Chili Con Carne

By: Jaclyn

Jaclyn — Mon, 30 Oct 2023 00:59:38 +0000

In reply to John Asplund. It depends on the type you want to use. With canned just chop and add no need to remove seeds. If using dried toast and purée with the others.

By: John Asplund

John Asplund — Sun, 29 Oct 2023 18:36:48 +0000

With Chipotle Chili’s, do I seed an vein them as well? Do I cook them with bell and onion or when 8 blend the other chilies?

By: Michael

Michael — Sun, 22 Oct 2023 00:16:14 +0000

This is magnificent! Why not use it? Mike Stice.

By: Jaclyn

Jaclyn — Fri, 20 Oct 2023 19:16:31 +0000

In reply to Pat McD. Hi Pat - For the oven I would try 250 degrees for maybe 4 hours, cover oven safe pot with lid while baking. Stir once halfway. Then for cumin I’d add 1.5 tsp more coriander. I hope you love it!

By: Pat McD

Pat McD — Fri, 20 Oct 2023 16:36:37 +0000

This recipe sounds delicious however my stove doesn’t go low enough for a simmer. I would like to know if I a put it into the oven, covered, what temperature should I use (I’m thinking 275 or 300?) and for how long?

One more thing, I really dislike the taste of cumin, although I understand it is used in a lot of different ethnic recipes. Is there a substitute I could use?