and that's your cream doesn't seem like much but this is actually one of my favorite chili cremas that we've made you know what actually let's make this a life lesson there are times in our day on this earth that less is actually more thank you optionally you can put this guy in a squirt bottle nice you like my little weird baggy technique let us know what you think in the comments and while you're down there buy my book literally just came out like yesterday and the link is in the description thank you so much okay papa geese next let's talk meat taco bell has been known to have the most pitiful ground meat i've ever experienced so we're gonna take it a step further by grinding our own you'll need one and a half pounds or NUMBER_TOKEN grams of boneless chuck roast cut into pieces that will fit into a meat grinder one and a half pounds or NUMBER_TOKEN grams of boomers pork shoulder and half a pound or NUMBER_TOKEN grams of any bacon that you like combine that all into a bowl and well run that through your meat grinder of choice like i've said before if you have a kitchenaid stand mixer there is no reason you should not have the got dang attachment for meat grinding link in the description if you want once that's ground knead it together like it's a voluptuous dough until it's nicely emulsified now add in two teaspoons or five grams of chili powder as in the seasoning a quarter teaspoon of ground cinnamon and a quarter teaspoon of ground cumin knead that in now in a large cast iron skillet heat up just enough oil to coat the bottom of the pan over medium heat once that's hot add in one diced onion hit that with some salt to taste and saute for about five minutes stirring often until softened remove that from the pan absolutely crank your heat up to medium high and once it's hot hot good lower jaundice add in your meat press firmly to make full pan contact and let that bad boy sear for about two minutes or until nicely browned give her a flip and repeat on the other side hit that lightly with salt add your onions back in and stir that together let that continue to cook until everything is mostly fully cooked then to get that ultra fine texture use a potato masher to press over and over until you reach fine crumbles and then once it's completely cooked turn off the heat add in three cloves of finely chopped garlic and add any additional salt and pepper if needed and that juicy needy man is all done now for the tamat it's real easy first cut off the top and the bottom of a tomato a nice big chunky one then gently remove the core with your knife squeeze out any excess seeds now from there you'll dice that bad boy into half inch cubes place them on a sheet tray and season lightly with salt toss and let that sit for NUMBER_TOKEN minutes and you should have some nice plump yet not overly watery tomatoes next component is lettuce now hold up don't think you're above talking about lettuce first off i'm offended second off there's a mind-blowing way to make this better maybe mind-blowing might be a bit of an overstatement but hear me out of course it starts with a half a head of very thinly sliced iceberg lettuce into a
START_SELFPROMO_TOKEN in the comments and while you're down there buy my book literally just came out like yesterday and the link is in the description thank you so much okay papa geese END_SELFPROMO_TOKEN