>>7307286 Not the Anon you're responding to, but why care so much about the quality of the meat yet give so few fucks about the sauce you cook it in? This only makes sense if you are lazy and have no sense of taste. I'm guessing that's the target audience for this product.
>>7307319 >>7307323 It's a convenience product, which means it's targeted to people willing to trade some quality in the final result for ease of preparation. It's not going to be that bad, because it's made from: Tomato, Water, Green Chilies, Tomato Paste, Spices, Onions, Salt, Tabasco Brand Pepper Sauce (Distilled Vinegar, Red Pepper, Salt), Jalapeno Peppers, Garlic, Distilled Vinegar.
But you have to ask yourself whether when making a dish that's fundamentally beef cooked with dried chilies and spices (mainly cumin) you want to make the focus of the sauce tomato and vinegar. It'll still work, but it won't be the same as the kind of chili that wins competitions. It's just going to me meat in a spicy tomato sauce with extra vinegar. If that's what you want, go for it.
>>7307340 >Wick Fowler, north Texas newspaperman and inventor of "Two-Alarm Chili" (which he later marketed as a "kit" of spices), insisted on adding tomato sauce to his chili — one 15-oz. can per three pounds of meat.
He took home first place in the International Chili contest of '70.
I fried a pound of coarsely ground beef and stirred in a jar of chili starter and 3/4 cup of water per the directions. I used the water to shake the jar clean.
It has some diced tomatoes, but is mostly puree. It is heavily seasoned with chili peppers. You can just barely smell the signature Tabasco aroma, but it's not a turn off like I thought it might be. I figured it might remind me too much of eggs, but so far so good. I let it simmer for an hour and now I'm going to put it in the fridge overnight.
Will report back with results if the thread is still alive.
>>7307584 That never works. Because the award winning recipe was worked out by one person for use in a specific scale of cooking. Once you take into account the realities of mass production, profit margins and maintaining consistency over years the product ends up changed.
This is the nature of the beast. Mass produced products can be good, but most of the time they're just OK, and almost never are they excellent. The product in OP pic is a great example. Browned beef stewed in onions and roasted chili peppers could be produced on a large scale, but it wouldn't be practical to do. So you end up with spicy tomato paste and vinegar, because that's pretty easy to do, and the punters will buy it as long as the price is right.
>>7307738 Apples and oranges. Because there's still a world of difference between a regional micro and a fake micro made by a macro. It's just that with beer large scale production happens to be very large.
Take a decent macro like Guinness for example - any micro beer fan can name a stout they think is substantially better. While it might seem like that micro stout is made on a large scale, compared to Guinness it isn't.
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