How to Make the Best Homemade Chili
Hey folks! Who's making a hot chili during this winter? This is the best and easiest homemade chili!
Level of Difficulty: 1/5
Ingredients:
2 tbsp Olive Oil
1 Red Onion, diced
2 cloves Garlic
1 lb. Ground Beef
1 15oz. can Kidney Beans
1 15oz. can Black Beans
1 15oz. can Diced Tomatoes
1 6oz. can Tomato Paste
1 cup Chicken Stock
1 tbsp Chili Powder
1 tsp Ground Cumin
1/4 tsp Cayenne Powder
1/4 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tbsp Brown Sugar
1 tsp Salt
1/2 tsp Freshly cracked Black Pepper
Green Onion and Sour Cream
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3-Chili Thai Basil Fried Rice Recipe
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A dish to celebrate chilies, in Thai we call this kao pad nam prik pao ข้าวผัดนำ้พริกเผา. We use 3 different types of chilies: Thai chili paste (nam prik pao), roasted chili flakes, and fresh chilies, plus Thai basil to tie it all together. Each chili is added for its unique qualities, and they come together into a beautiful, delicious dish! I am making this with chicken, but any protein can be used. I am also including 3 tricks for the perfect fried rice without clumps!
00:00 Intro
00:35 Marinating chicken
01:20 How to avoiding clumpy fried rice
02:00 Making the sauce
04:42 Cooking the fried rice
10:18 Tasting
HOMEMADE CHILI PASTE RECIPE:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Enjoy Maria's garlic, chili pepper & olive oil dressed 'sthridhlja' pasta! | Pasta Grannies
Sthridhlja is a tricky to pronounce but fun to make, no rolling pin involved, tagliatelle style pasta. It's been made in Italy since 1450 when Albanian refugees settled in southern Italy. These Arbëreshe communities still retain the language and culture, along with some delicious recipes like this one. Marietta's recipe is so simple it isn't really a recipe - it just needs good ingredients. Try grinding your own dried peperoncini - it makes a big difference to the flavour. One of the popular local Calabrese varieties is called Diavolicchio Diamante and is medium hot (30.000 SU).
For the pasta: 300g semolina flour, 145ml water, pinch of salt
For the dressing: 150ml extra virgin olive oil, 2 plump garlic cloves, 2 heaped teaspoons ground dried chilli peppers of your choice. Optional: 5 dried sweet peppers called peperone crusco
Homemade Chili ???? Recipe
Homemade Chili Recipe This is a awesome and easy to make Chili video. Enjoy!
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Homemade Chili Ingredients
2 lbs. Ground Beef (lean works)
1 large Green Bell Pepper
19 oz. can of Kidney Beans
14.5 oz. can Diced Tomatoes (do not drain)
14.5 oz. Crushed Tomatoes
2 cups Beef Broth
4 - 5 Garlic Cloves, minced
1 Red Onion, diced (yellow or white)
1 Jalapeno
1 tbsp Tomato Paste
1 tbsp Brown Sugar
1 tsp Cumin
2 1/2 tbsp Chili Powder (separated in to 1 1/2 tsp and 1 tsp)
Salt and Pepper to taste
Directions
1. Brown ground beef and 1 1/2 tbsp chili powder
2. Use a large pot (I used a 6.5 qt Dutch Oven) brown beef, jalapeno, onions, and garlic. Then drain you fat.
3. Now add the remaining ingredients and bring it to a boil. Then reduce heat to a simmer and and simmer UNCOVERED for 1 hour to 1 hour 40 min or until you've reached your desired thickness.
4. Garnish with green onions and and add sour cream and cheese. Enjoy!!
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The Best Chicken Tenders with Chili Alfredo Sauce EVER!!! | Ray Mack's Kitchen & Grill
The Chili Alfredo Sauce was so delish and tasty...the chicken tenders were juicy and seasoned well. This is a NEW recipe for the Alfredo LOVERS, your taste buds will love this recipe.
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The Best Chicken Tenders with Chili Alfredo Sauce EVER!!!.
8-10 CHICKEN TENDER
1/2 tsp. Salt
1 tsp. black pepper
1 tsp. Garlic powder
1/2 tsp. Cajun seasoning, Plus 1 tablespoon for sauce
1 tsp. Knorr's chicken seasoning
Flour for coating tenders
2 tablespoons unsalted butter
1 tablespoons olive
2-3 tablespoons Minced garlic
1/4 cup ROTEL CHILI FIXINS canned TOMATOES
1/4 CUP chicken broth
1 CUP whipping cream
Parsley Flakes
1/2 CUP grated PARMESAN cheese
Directions:
1. Clean and wash your chicken tenders. Add: salt, pepper, garlic powder, cajun seasoning, chicken seasoning and rub seasoning into the meat.
2. Coat tenders with flour, add butter and oil to a skillet over Med-High heat. When the pan is hot, add the chicken tenders and cook for 5 minutes per side until it is brown and golden. Remove the tenders from the pan and set aside.
3. Add the minced garlic, ROTEL CHILI FIXINS canned TOMATOES, chicken broth, reduce the heat to MEDIUM and stir in the WHIPPING CREAM & 1 tablespoon cajun seasoning. Mix well...let it simmer for 5 mins.
4. Add: chicken tender back into the skillet and cook for 5 mins. or more until the sauce thicken...ADD: PARSLEY FLAKES, PARMESAN CHEESE over tenders and stir into the sauce. Taste the sauce...add more salt & pepper if needed.
5. Serve this with instant mashed potatoes, pasta, rice, etc. You will love this recipe.
8-10 CHICKEN TENDER
1/2 tsp. Salt
1 tsp. black pepper
1 tsp. Garlic powder
1/2 tsp. Cajun seasoning, Plus 1 tablespoon for sauce
1 tsp. Knorr's chicken seasoning
Flour for coating tenders
2 tablespoons unsalted butter
1 tablespoons olive
2-3 tablespoons Minced garlic
1/4 cup ROTEL CHILI FIXINS canned TOMATOES
1/4 CUP chicken broth
1 CUP whipping cream
Parsley Flakes
1/2 CUP grated PARMESAN cheese
Directions:
1. Clean and wash your chicken tenders. Add: salt, pepper, garlic powder, cajun seasoning, chicken seasoning and rub seasoning into the meat.
2. Coat tenders with flour, add butter and oil to a skillet over Med-High heat. When the pan is hot, add the chicken tenders and cook for 5 minutes per side until it is brown and golden. Remove the tenders from the pan and set aside.
3. Add the minced garlic, ROTEL CHILI FIXINS canned TOMATOES, chicken broth, reduce the heat to MEDIUM and stir in the WHIPPING CREAM & 1 tablespoon cajun seasoning. Mix well...let it simmer for 5 mins.
4. Add: chicken tender back into the skillet and cook for 5 mins. or more until the sauce thicken...ADD: PARSLEY FLAKES, PARMESAN CHEESE over tenders and stir into the sauce. Taste the sauce...add more salt & pepper if needed.
5. Serve this with instant mashed potatoes, pasta, rice, etc. You will love this recipe.
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Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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