- Joined May 18, 2008
It was a REAL pain trying to make a GOOD super thick chili. A very good lesson I learned a while back was to make things ahead of time to let the ingredients mix well. So, the last 2.5 weeks I've been makin -A LOT- of chili. I will say that I had the camera turned on for a quick pic if it started to slide out. LOLLooks great Ray I would definitely hit a piece of that fatty. I was curious how you got the chili to stay in the fatty once you sliced it. Great job!
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