What's for supper - Second Course

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Randhir said:
I infuse some garlic into the oil then brown the meat in whole pieces. I used chuck and shin slices and browned them in batches. Once they're browned I slice them into chunks slightly bigger than bite size.



The sour cream is on the far side, you can still see it slightly.

Dunno where to find decent Mexican chillies either..
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aahh ok so not minced together through a machine, just sliced up very small
 
SauRoNZA said:
Ha ha ha.

Didn’t think it was necessary to tell someone of your standard that any other meat would be better than mince.

:)
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Eh? What's wrong with using mince in chilli? My recipe uses a combo of cubed sirloin tip and pork loin, and coarsely ground chuck... as well as a healthy amount of bacon and it's delicious. I wouldn't dream of leaving it out of the recipe.
 
bwana said:
Eh? What's wrong with using mince in chilli? My recipe uses a combo of cubed sirloin tip and pork loin, and coarsely ground chuck... as well as a healthy amount of bacon and it's delicious. I wouldn't dream of leaving it out of the recipe.
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Well you have three other meats in there.

You wouldn’t have mince only would you?

The argument was against using mince only.
 
SauRoNZA said:
Well you have three other meats in there.

You wouldn’t have mince only would you?

The argument was against using mince only.
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I've used plenty of recipes that only called for mince and by in large they were delicious. The key is to use good meat and a coarse grind. Easy to do when you have a grinder :)
 
I.am.Sam said:
but you can mince any meat ...or meats
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bwana said:
I've used plenty of recipes that only called for mince and by in large they were delicious. The key is to use good meat and a coarse grind. Easy to do when you have a grinder :)
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Yeah that’s a whole different story if you know exactly what’s gone in there.

I’m of course referring to the “surprise meat” you generally get in stores.
 
bwana said:
Eh? What's wrong with using mince in chilli? My recipe uses a combo of cubed sirloin tip and pork loin, and coarsely ground chuck... as well as a healthy amount of bacon and it's delicious. I wouldn't dream of leaving it out of the recipe.
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The science behind it comes down to the amount of browning you can achieve using cuts of meat as opposed to minced. Not to mention that if you're buying mince, you don't know what exactly you're getting.
 
Not relevant to the forum, but I keep all my recipes in OneNote which is perfect for this kind of thing.
 
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Lamb rib chops with couscous walnut salad and baby carrots
 
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