How to make the best vegetarian chili of your life
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KEY MOMENTS:
00:00 Introduction
00:29 Most vegetarian chili recipes are bad
00:49 Homemade chili powder is key
02:24 Sautéing the aromatics
03:35 Blooming the spices
03:57 Deglazing the pan
04:36 Adding the remaining ingredients
06:17 Simmering the chili
06:54 Finishing the chili
08:45 Meeting our chili expert
09:46 Chili taste test
Fire & Ice Pickles
How to Make Fire & Ice Pickles... a Southern Sweet & Spicy Classic!
Firehouse Cooking: Firehouse Chili
Edmond firefighters Doug Hall and Lindall Wood make Firehouse Chili and teach many fire safety tips in the kitchen during Fire Prevention Week.
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Chili Con Carne | Easy Healthy Chili Recipe
This simple recipe for Chili Con Carne is super easy to make and so delicious. Perfect for meal prep or an easy weeknight dinner. ✳︎BUTCHER BOX: | Save $20 + FREE uncured Bacon✴︎
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CHILI CON CARNE RECIPE
1 tablespoon avocado oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
4-5 cloves of garlic, chopped
1/2 tsp kosher salt
1 tbsp chili powder
1 tsp dried oregano
1 tbsp tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound grass-fed ground beef
1 (14 1/2-ounce) low sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes
1 (15 1/2-ounce) can kidney beans, rinsed and drained
1 (15 1/2-ounce) pinto beans
DIRECTIONS:
Heat the olive oil in a large pot over medium-high heat. Add the onion, pepper, garlic, salt, chili powder, and oregano. Cook for about three to five minutes or until the veggies are fragrant and beginning to soften.
Stir in the tomato paste, chipolte chili and sauce; cook for another minute before adding the ground beef, breaking it up with a wooden spoon, and cook until the meat loses its raw color (about 5 minutes).
Add the broth and simmer for about 10 minutes. Stir in the tomatoes and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle into your favorite bowl and top with your favorite chili toppings (ie. cheese, scallions, Greek yogurt, etc...).
Makes 4 1.25cup servings
Calories: 328; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 65mg; Carbohydrate: 24.1g; Dietary Fiber: 7.2g; Sugars: 4.4g; Protein: 28.9g
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These are the best sweet pickles you will ever eat!
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Dine & Wine Wednesday | Art's Easy Fire House Chili
The best chili recipes are easy, serve up spicy heat and make enough for a few meals so you don’t have to cook every night of the week. That’s why we love Art’s Easy Fire House Chili recipe.
Art Snyder is our warehouse manager at Duplin Winery in North Myrtle Beach, but before that Art was a firefighter for 37 years. When it was Art’s turn to cook at the firehouse, chili was a favorite.
Art’s recipe is spicy, but feel free to adjust the heat to suit your taste. It also gets a splash of Duplin Winery Burgundy. “Burgundy, I think, has a lot more body, more flavor,” Art says. “It adds a lot of flavor.” Alcohol in the wine cooks out, so this recipe is family-friendly.
When making the recipe below, Art advises cutting onions chunky and don’t skimp on the seasonings. This chili is triple-threat with a chili spice blend, chili powder and crushed red pepper. Art also likes a bean trio: kidney, pinto and black beans.
As for beef, go lean. Art likes a 93 percent lean blend, with just 7 percent fat. An 80/20 lean-to-fat ratio would be a bit too much fat, Art says.
You won’t use a whole bottle of Duplin's Burgundy wine in this recipe, which is great because of the wine’s hint of sweetness pairs perfectly with the chili. Serve leftovers over pasta, rice or crumbled cornbread.