Chef Seasoning

Considered somewhat square on its initial broadcast (modest ratings and a predominantly youthful audience made it the FULL HOUSE of its day), 1970s sitcom THE BRADY BUNCH has since blossomed into one of the most beloved comedy series in television history–not to mention a full-blown pop-culture phenomenon replete with iconic catchphrases and a ubiquitous theme song. Debuting in 1969, the series eschewed the social turbulence of its era for squeaky-clean, escapist entertainment centered on the union of lovely-lady divorc

Never cooked one of these roasts before. I am going to use McCormick Bag 'N Season.
Want to know if this is a tender cut of meat. Can anyone let me know what I can expect?
Oh well tender or tough I am stuck with roast.

It is a tough cut of meat. Start with the meat having been out of the fridge for an hour or so. You will need to either poke it with a fork about ten times or use a meat mallet. You just want to break up some of the fibrous parts. Beyond that, I am not too sure how to cook it since I have never used what you are describing. I guess following those instructions and then letting it rest when it is done is the best. Just remember to slice it on the diagonal for more tender meat.

My preferred method is to tenderize it with a fork and cook it on the stove top in a cast iron skillet sprinkled with Kosher salt. I cook it to medium rare and remove from the skillet to let it rest. It is juicy and tender that way and you get the great flavor of the meat with no extra seasonings.

Created by Sherwood Schwartz of GILLIGAN’S ISLAND fame, 1970s sitcom THE BRADY BUNCH remains one of the most beloved comedy series in television history–not to mention a full-blown pop culture phenomenon replete with iconic catchphrases and a ubiquitous theme song. Debuting in 1969, the series eschewed the social turbulence of its era for squeaky-clean, escapist entertainment centered around the union of lovely-lady divorc

It is getting colder, which means it is the perfect time to make chilli for dinner!

What is your recipe? Or if you make it following the recipe off the McCormick seasoning package, what do you add to it to make it a little more interesting?

Chili in a Biscuit Bowl

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface
1 pound ground chuck
1 medium onion, chopped
1 medium green bell pepper, chopped
2 (14-ounce) cans Mexican-style stewed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
2 tablespoons chili powder
1 teaspoon salt

Toppings:
Shredded sharp Cheddar
Sour cream
Sliced green onions (white and green parts)
Corn chips

Preheat the oven to 450 degrees F. Invert a muffin tin and spray the underside with vegetable oil cooking spray.

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.

Brown the ground chuck over medium heat in a Dutch oven. Add the onion and green pepper and continue to cook until the meat is completely browned and the vegetables are tender. Drain off any fat and discard. Stir in the tomatoes, beans, chili powder, and salt. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for 35 minutes.

When ready to serve, spoon the hot chili into the biscuit bowls.