AllenOK
Executive Chef
buckytom said:heya legs?
i made chilli last week using veal shoulder chops, and it came out great!
the veal was on sale, about $3.50 per pound, so i bought a whole bunch of packages of regular veal shoulder and round bone veal shoulder chops.
most of them were destined for veal and peppers in tomato sauce, but i used 2 of them, about 1 1/4 pounds each, to make chilli. i pulled the sections of meat apart by their natural seperations in the fat, removed and discarded any silverskin or big chunks of fat, then proceeded to cut it up into 1/4 to 1/2 inch cubes, including the marrow.
they were browned, and used as the base of the chilli, adding (browned)onions, garlic, peppers, canned beans, freshly ground cumin and black pepper, worcestershire sauce, beer, and about 1/3rd of a bottle of goya salsita smokey ancho chilli sauce.
it was the best chilli that i've ever made.
Why, WHY?!?! Must you tortore me with ideas like this? Now I need to make a note to myself, sometime this summer, to get some Ancho Chiles, and smoke them, along with some Jalapenoes, to make some chili with? Now you've got my mouth watering!!!!