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Phil E-mailed me this question about flap meat: I came across s cut of meat today labeled "Flapmeat." Is this off breast or belly of the cow? Would this be a good bet for Chili or just some Carne Asada? Thanks pfflyer. My reply to Phil was: It's actually in the belly of the animal, Like skirt or flank steak, flap meat benefits from marinating and being cooked on high, dry heat, whether grilled, broiled, pan-fried or stir-fried. It's vital to cut the meat very thinly across the grain, and it is at its best not too much past medium-rare. Make sure you cut across the grain. Otherwise it's like eating a lot of rubber bands. There are some things you don't want to do with it is make Chili or stews it will come out horrible. Tasting like an old shoe. _________________ Thanks Bob From Donna; How do you tone down chili that is too spicy? Not really any way to tone down chili after it is cooked, but you can try serving it with sour cream or cheese or something to take the bite off of it. From James I would like find a chili recipe similer Steak & Shake Restaurants ? Thanks STEAK 'N SHAKE CHILI 2 Tbsp oil 1 1/2 lb ground beef 1/2 tsp salt 1 can onion soup (I use Campbell's French onion) 1 Tbsp chili powder 2 tsp ground cumin 1/2 tsp pepper 2 tsp cocoa 2 cans kidney beans (I use 3 cans- 1 of hot chili beans) 1 (6 oz) can tomato paste 1 (8 oz) can tomato sauce 1 cup cola (not diet!) Brown ground beef and salt in oil. Put soup in blender, blend for 1 minute. Add all to crock pot. Drain beef and beans before adding to pot. Let simmer on low for 6 hours or on high for 2 hours. NOTE: this recipe originally called for the entire dish to be prepared in the skillet that you warm through for an hour. We enjoy it this way more because the beans are more tender and the seasonings more pronounced. From Judy What is your best"reciept using beef and ground pork? The recipe we like the best with beef and pork has to be Chili Cook’s Beer lovers Chili with Mango We make this a for all our friends.
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