Curtis T Recipe Reviews (Pg. 1) - Allrecipes.com (13561858)

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The Ultimate Chili

Reviewed: Sep. 23, 2013
I made this as described except I used celery flakes instead of fresh celery (I really don't like chunks of stuff in my chili). I ran the pepper and tomatoes through the food processor. The chili was very well received by the family and looks like our new "go to" chili recipe. It is has a little heavier tomato flavor and personally, I would go a little heavier on the chili powder next time, but everyone else liked it the way it is, so I guess I'll leave it alone, other than adding a little more meat. I don't know how much everyone else eats, but we had 4 adults and 3 kids eat this last night and probably still have 4-6 bowls left, so I don't know that I believe that it is only six servings - there are six cans of beans and tomatoes alone!
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Slow-Cooked, Texas-Style Beef Brisket

Reviewed: Feb. 27, 2011
Excellent, tender meat. I'm not sure I really consider it "Texas" barbequeue.. as some say, the sauce isn't overly bold, but it's a pleasant tasting sauce. You can always ad lib the sauce ingredients to your taste anyway. I think that for the issues people are having with tough meat, one problem might be the cut of meat. The recipe calls for "untrimmed" beef. That will produce enough juice that the meat is basically floating in it's juices by the time you're done and can't possible dry out. I would avoid the trimmed brisket unless you add more liquids yourself (I actually spooned out about two cups of juice about halfway through cooking because the crock pot was so full. I figure that I discarded about 40-50% of the original weight in juices and trimmed fat, so an 8 lb untrimmed brisket isn't as much as it seems like it would be (of course it's a fairly cheap cut of meat as well).
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