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Old 03-10-2014, 07:22 PM   #31
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Thanks GB. This is very close to how I make my Chili, except I use just 1 can of beans. I haven't had Wendy's chili for years, I will have to try some to see if it tastes like mine.

Now I'm hungry for chili.
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Old 03-10-2014, 07:51 PM   #32
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Thanks, GB.

I really like that the recipe you posted is so basic. The only ingredient I'd view as exotic is cumin, and as I've learned, cumin is pretty standard in chili recipes. I might make it sometime just to see how much it tastes like Wendy's.

Steven.
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Old 03-10-2014, 07:53 PM   #33
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Ok, everybody. Thanks to all of you! I think I've seen enough to have my answer.

It seems that red grease does not come from red meat. It comes from either red peppers or tomatoes. And if I want the grease to rise to the top, it needs to simmer a while. That's exactly what I needed to know, and it's why I came here with my question. Thank you all!

Steven.
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Old 03-10-2014, 07:56 PM   #34
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That Wendy's recipe uses 3 times the beans and 3.5 times the tomato that I use for two pounds of beef. Not to mention the chilies component.
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Old 03-10-2014, 08:43 PM   #35
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Chili powder will stain grease red. Some restaurants will used canned chili but allow it to slow cook for awhile in their own kitchen, adding a couple ingredients, which will change the flavor from a just-opened can taste to their own version of home made.
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Old 03-10-2014, 09:30 PM   #36
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Hi, OldVine.

Thank you. That's an interesting take on the the subject of restaurant chili. And good confirmation that chili powder will turn grease red.

Thanks again.
Steven.
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Old 03-10-2014, 09:52 PM   #37
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Quote:
Originally Posted by Dawgluver View Post
The fat in my chili is in red specks after refrigerating, if I didn't completely drain the burger first after browning. I use chili powder.

Can you call the restaurant and ask how they make theirs?
I was going to suggest the same thing. Some restaurants are very reluctant to give out their recipes, so you might considering just asking for a list of their seasonings. Let them know how much you miss their taste of home.
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Old 03-10-2014, 11:01 PM   #38
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The only ingredient I'd view as exotic is cumin, and as I've learned, cumin is pretty standard in chili recipes.
Steven.
I think as you start to further experiment with recipes you will find that cumin is one of the most common ingredients in soooo many.

You might even get to the point of grinding your own with a pestle. So much fresher! and the aroma floating around.... hmmmmm.....
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