Quote:
Originally Posted by Fire Me Boy!
How much do you use? I use less than a 1/4 tsp for my entire batch, which includes 3 pounds of meat. Hardly enough to "ruin" anything.
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Chili is just like anything else, ribs, brisket, pulled pork, whatever. Make it the way you like it. There isn't a wrong way.
Edit...and if it doesn't have a little dark molasses in it, it sucks.
