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hkp

Buddy of mine is selling a clean 100k mile cressida 2500

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"Your chili does appear quite a bit darker than mine"

 

Maybe the fatty beef you used ?

I only use super lean ground beef.

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I trade 7M parts and old BOVs for venison........

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I offered this guy 1500 for this thing, sadly cressidas still have that new "ohhhh" "ahhhhh" factor about them to all the fanboys in Colorado, I saw a kid buy a bone stock gold one with over 150k on it for 3GS.... Just about shat myself when the kid told me what he paid.

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Fuck off, you have not been accepted here..........

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I always figured you for fucking a sheep somewhere.

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Back on topic... Ended up doing some chili over the weekend. Bigger pot is hotter, beanier, and better, manly chili, smaller round pot is the wife's request; no beans less hot, and add corn (experiment).. I wasn't a huge fan of that one, but she liked it. I can get recipes if anyone cares, but I just usually wing it, so I'd have to try to remember what I put in these..

 

Oh yeah, and 100% Venison meat.

 

 

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IMG_20141206_174040222_zps5alohijn.jpg

 

 

Using crock pots instead of large pots on the stove because I don't trust my dogs to leave anything yummy alone on the stove top for hours at a time.

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that first pot is looking pretty damn good, im waiting for another cold front to come through.

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just wanted to say, this chili recipe is still being used, had it last night and it was fucking great.

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Hahaha

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Damn it !

Haven't had any for months !

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Since making this chili 3 plus times.I will never buy canned chilli again.

Thanks Gordon.

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Glad that I could contribute to the clan :)

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It's that time of year again! Recipe similar to what Gordo posted on page 1, but larger batch. 1lb hamburger, 1lb mild sausage we had in the freezer. I added the green and yellow peppers this time (hadn't before). Wasn't sure at first they were too crunchy, but once it's all cooking down it's getting better.

 

 

IMG_20161121_113037284_zpsxwpsqpru.jpg

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I thought that there was an official JZXP food thread......

All I have to do is find the damn thing.

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still using this recipe as well, I've added more heat to it, I guess Gordo was right, with age comes numb b-holes.

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