Chilli con carne
Chilli con carne
I make this all the time & probably make it differently each time!
Get ya big pan out, make a big pan a this makes 8/10 portions, freezes perfectly & it’s as tasty as out!
Mini blender & big pan link⬇️
#northernnic #ninjafoodi #carlisle #weekend #carlislecumbria #chilliconcarne #cheapmeals #healthyfood #healthylifestyle #healthyeating #5aday #deliciousfood #easyrecipes
Ultimate Chili Cheese Dog Recipe | Kitchen Lab
Chef Eric Greenspan reinvents the late night snack with the ultimate chili cheese dog recipe. Bon Appétit’s Kitchen Lab host Jimmy Wong finds out how its done.
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Ultimate Chili Cheese Dog Recipe | Kitchen Lab
Starring: Jimmy Wong
Featuring: Eric Greenspan
Chili Cheese-Stuffed Tots
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Here is what you'll need!
Chili Cheese-Stuffed Tots
Servings: 6
INGREDIENTS
1 pound ground beef
½ teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
Salt to taste
⅓ cup ketchup
4 cups grated potatoes
2 tablespoons flour
8 ounces cheddar cheese, cubed
Oil, for frying
PREPARATION
1. Heat a pan over medium-high heat. Add the ground beef and break up into smaller bits using a spoon or spatula.
2. Add the cayenne, cumin, onion powder, garlic powder, pepper, and salt, then mix until evenly incorporated.
3. Add ketchup. Mix thoroughly allowing beef to cook all the way through.
4. Remove the pan from heat, and drain excess fat.
5. Add the grated potatoes to a bowl, and add in the flour and 1 teaspoon of salt. Stir to combine.
6. Using the palm of your hand, spread 1 tablespoon of the potatoes into a thin pancake.
7. Add 1 teaspoon of the beef, then press a cheese cube into the middle. Fold potato over beef and cheese, then create a fist around the tot while using your opposite hand to flatten both sides, creating the cylindrical tot form.
8. Heat vegetable oil over high heat until temperature reaches 360˚F (182˚C).
9. Fry the tots in batches for about 5 minutes, until golden brown.
10. Transfer fried tots to a paper towel-lined plate to drain. Serve immediately.
11. Enjoy!
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Credits:
MUSIC
Hard Strut Woman Main
Licensed via Warner Chappell Production Music Inc.
Chili Blanco on the Grill
Chef Tom fires up the Yoder Smokers YS640 Pellet Grill to share one of his personal Fall favorite recipes, Chili Blanco, a creamy white chili with chicken. Whether it's family gatherings, tailgating or just Tuesday dinner, you'll be looking for any excuse to make this white chicken chili, time after time!
Full recipe:
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The BEST Vegetarian Chili Recipe
Vegetarian Chili is the best way to enjoy a delicious and healthy Vegan Chili Recipe! This is the BEST VEGETARIAN CHILI and it will knock your socks off. I never knew I could not only make an Easy Vegetarian Chili recipe but also LOVE it. Buckle up because this is the best Vegan Chili Ever!
INGREDIENTS & INSTRUCTIONS:
INGREDIENTS
3 cups winter squash diced (I used Butternut squash)
2 tablespoons canola or olive oil
1 onion diced
2 medium carrots diced
1 sweet red pepper diced
2 cloves garlic minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 28- ounce can diced tomatoes
1 teaspoon dried oregano
2 tablespoons tomato paste dissolved in 1-cup water
Salt to taste
3 14.5 ounce cans pinto beans, drained
½ cup fresh cilantro chopped
FOR GARNISH:
Grated vegetarian cheese, cheddar, Monterey Jack or crumbled Queso Fresco.
INSTRUCTIONS
Heat oven to 400°F and cover a half baking sheet with aluminum foil.
Place the diced squash on the foil-covered baking sheet and drizzle with 1-2 tablespoons olive oil. Roast the squash 10 minutes, and remove from the oven. Set the squash aside until ready to use.
Meanwhile, in a heavy nonstick skillet, heat the oil over medium heat and add the onion, carrots and sweet red pepper. Cook (stirring often) until vegetables are tender and begin to turn golden brown, approximately 8 minutes. Add the garlic, stir and cook another 30 seconds. Add the chili powder and ground cumin and cook another 2-3 minutes, until mixture begins to stick to the pan, stirring often.
Add tomatoes and dried oregano and salt (to taste). Bring mixture to a boil, reduce heat to simmer and cook down just until mixture begins to stick to the pan, about 10 minutes. Stir often.
Stir in tomato paste & water mixture and bring the mixture back to a low boil. Season, to taste, with salt, and simmer, stirring often, 10 minutes or until mixture is fragrant and thickens.
Add the drained canned beans and the roasted squash. Bring to a boil. Keep temperature to a simmer over low heat, stirring often, for 30-45 minutes. The chili should NOT stick to the bottom of the pot. It will be thick, but if you prefer a thinner chili, add more water, stir and simmer to blend the flavors. Salt, to taste.
Add the chopped fresh cilantro 5 minutes before turning off the heat. Simmer for 5 minutes.
Spoon into individual bowls and top with shredded cheese.
Enjoy!
FULL RECIPE:
How to Make Chili Without a Recipe
Editors Sarah Jampel and Kenzi Wilbur show us how to make chili with whatever you have on hand—no recipe required.