How To make Buffalo Hump Chili
3 Lbs Ground Bison
3 Poblano Peppers
fresh
2 Medium Onions
30 Oz. Rotel Tomatoes :
diced (3 cans)
4 1/2 Tbsp New Mexico Chile Powder
1 1/2 Tsp Ground Cumin
1 1/2 Tsp Paprika
3 Cloves Garlic
1 Fresh Lime
I found the bison at a health food store - that's a good bet for you, too. The New Mexico chili powder might be had from one of a number of mail-order resources if you don't have a local source. The Rotel tomatoes are hot, so you can substitute reqular tomatoes to cool it a little (but it's gonna be hot anyway!)
Brown the bison meat. Bison is lean and clumpy, so add a little oil and break it up as you brown it. Add finely chopped onions and garlic. When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving. You're really gonna be surprised!
How To make Buffalo Hump Chili's Videos
SNAKE on the GRILL. Snake shish KEBAB | GEORGY KAVKAZ
How to cook a snake on the grill. Incredible easy recipe of Snake skewers, kebab by Georgy Kavkaz.
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Turtle VS Shredder ! Test the hardness of the turtle shell. It lets people release the pressure !
Watching this video can release the pressure of life and work!
Test the hardness of common things! A few very interesting little experiments!
Do not imitate!
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I didn't kill the turtle. It's my pet. How can I kill it?
We can't kill the living tortoise casually, we have to take care of the small animals.
We can replace it with real tortoise shells of the same size bought in the market to see the hardness of the tortoise shells!
Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Nusr-Et Steakhouse New York #saltbae #nusret #shorts
Fire Roasted Beef Hump | 3 Ingredient Beef Roast | Churrasco de cupim | Beef on Rotisserie | Recipe
This roast is an all-day affair. 5kg beef hump roast cooked on an open fire. Devouring a few slices at a time, then placing it back on the fire.
Recipe
∙ 5kg Beef hump
∙ Salt & pepper
∙ 5 Potatoes
∙ Salt & pepper
∙ Canola oil
∙ Chilli sauce Recipe:
∙ Chimichurri Recipe:
Enjoy!☺
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Beef Tongue Tacos
This beef tongue speaks for itself (sorry I had to).
Something I find interesting about food is that our experiences with it change as we grow. When I was younger my dad often came home with beef tongue. I always thought the texture was weird and even though I ate it, I never truly appreciated it.
It wasn’t until my twenties that I accepted the fact that it was really just another cut of beef, and I’ve since grown to love it. It’s a good reminder to me to stay curious and open minded when it comes to food and cooking.
Like any tough cut, tongue needs to be tenderized (though sliced thin and grilled is great too). It’s often traditional to boil it for this step, but I decided to combine boiling with smoking to achieve the texture I was looking for. Let me know if you’ve tried tongue!
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BEEF STEAK AT HOME | Recipe by Chef Afzaal / Kun Foods
Additional Tips to make best steak at home:
-Beef cut should be thick, at least 1 inch
-Beef cut should be from mature animal
-Meat cut with marbling of fat will yield a tender steak
-Meat should be at room temperature
-Use a thick bottom pan for cooking steak
-Cook for 4-5 minutes total and check internal temperature
-Follow below instructions for your desired doneness
RARE
Cool red center
125° F 52 ° C
MEDIUM RARE
Warm red center
135° F 57 ° C
MEDIUM
Warm pink center
145° F 63 ° C
MEDIUM WELL
Slightly pink center
150° F 66 ° C
WELL DONE
Little or no pink
160° F 71 ° C
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