Ok, beef tenderloin makes the greatest chili. Every summer we go to northern Michigan with all my wife's college roommates and all children. I buy a couple tendeloins and cut the steaks exactly how I want them 2" think. I retain all the trimming scraps and vacuum pack them for making chili. This is my own concoction with dried poblano, chiptole, and ancho chili powder mixed with crushed tomatoes, onions, garlic, pepper, vinegar, tomato paste and a few other secret ingredients. I decided to patent the recipe after I tasted it. I highly recommend this type of chili if you ever have the joy of slicing your own meat.
How do you keep the vac packer from sucking all of the Chili out of the bag when sealing? Or does it just make a mess?
I've noticed sometimes when sealing fish or other he Juice gets in the way of a good seal. Clyde looks like he has that down. Maybe the Becks Dark?
I have an older verions of the food saver and it doesn't have all the bells and whistles. I has suck and seal and that is about it. When packing liquids, I watch closely to see how much air is left as soon as I see the air is alost out, I heat the seal button which initiates the 2 second seal. I get a little liquide between the seal, but I lay the bags flat to see if they are in fact sealed. (the new food saver has 4 different settings, one for liquids that seals as soon as there is the slightest vaccuum) A 6 pack of becks makes you care a little leass how well it is sealed, but there were not leaks. Also, use more bag than normal. The other way is to put the chiling in 16-20 oz styrofoam cups. Freeze them and then vaccuum pack them. I is a better way of determining how much in in the bag. Or you can just hit the seal button 5 or 6 times and pray.
A few more Pics Bluetooth adapter didn't want to work yesterday on phone to computer. All fixed. Here are a few more pics and, yes, if I am going to make a mess of the kitchen for 1 batch of chili, I might a well make 6 batches. Same mess, one clean-up.
Recipe Ok, this is the mild recipe. I have never had anyone not ask for this recipe after it has been served to them.
Make your bags fill them 3/4 full set in the freezer till a little stiff, then vacume seal. Thats how i do my fish.