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Old Timers-Ground Round?


Lawdwaz
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Remember the restaurant the "Ground Round" from the 70's?

 

What did they put in their chili, was is sour cream, onions or cheddar cheese? (or all of them?)

 

I can't recall what it was they put a dollop of on the chili when it came to the table....I just made a big pot of it with 4lbs of venison and it is a bit bland.   HELP!!!!!

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I have to get some new/better chili powder.  The stuff I'm using now has zero taste to it.  It is the cheap stuff you get for a buck.............I know, I know,  It's my own fault.

 

I was just at Tops. bought some sour cream and a big fat white onion.  We're going out for dinner tonight and backstraps for tomorrow night supper so the chili will be lunch.

 

I have to get last years game in the freezer whittled down as I have victims waiting.......

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Not sure if you do this, I add the chili powder to the meat as its cooking and when it is almost done I then add red hot to it. For me it doesn't make it to hot doing it this way.

Maybe I started doing this because I buy the cheap stuff. Last time I bought McCormicks Mexican chili powder thinking it would be better but I don't think so.

Maybe you should score and just drop a jelopeno pepper in when cooking, scoring will give flavor without making it too hot

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