12-26-2023, 07:47 PM
Number one. DO NOT DRAIN THE RENDERED FAT. Cook it down to where it's almost out of water. Let it cool down and parcel it out into baggies and freeze. I typically double or triple the recipe.
1 pound ground chuck
1 3/4 cups water
2 tablespoons chile powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons salt
1 dash tobasco sauce
Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Helps get the finished product real fine. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it
1 pound ground chuck
1 3/4 cups water
2 tablespoons chile powder
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons salt
1 dash tobasco sauce
Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Helps get the finished product real fine. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it
