I hope Nematode doesn't mind me dragging the Bowl Of Red Thread out.
After getting up around 7:00 PM the meat was as tender as could be.
I tasted it and put in another giant hand full of chili powder and some more salt.
Let simmer for awhile and added the masa.
It consisted of 1 cup of the masa in a two cup measuring cup.
I added water to bring the whole thing up to a full 2 cups.
Stirred and mixed it was like a heavy cream, then put it in the chili and let simmer for about an hour.
NO hot pepper was added to this chili a child could eat it.
The abundant juice is the consistency of a roast gravy with tender cubes of meat floating in it.
It is very good, one of the best.
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