3 lb Ground beef, the leanest,
-chili grind 2 lb Round steak, extra lean (or
-flank steak), cubed 1 lb Pork shoulder, extra lean,
-chili grind or cubed 1 lb Linguica or andouille
-sausage, chopped fine 3 Purple onions, large,
-chopped small 3 Walla Walla Sweet Onions, or
-other sweet onion 6 Garlic cloves, finely
-minced 2 c Green Chiles, chopped
-(Ortega or other good -brand) 2 Green peppers, chopped
-small 2 Red peppers, chopped small
2 Celery ribs, minced
1/4 c Parsley, minced
8 T Chili powder (GebhardtUs or
-other good brand) 2 T Cumin, ground
2 T Spanish sweet paprika
2 T Oregano, dried (preferably
-the Greek variety) 4 Red peppers, dried (or 2
-tblsp crushed) 2 t Black pepper, freshly
-ground 1 t MSG (Accent)
2 t Salt
1 t Coriander (crushed or
-ground) 2 T Maggi Seasoning
1/4 c Tiger Sauce
16 oz Beef broth
2 c Tomato sauce (15 oz. Each)
1 c Tomato paste (12 oz)
1 c Italian plum tomatoes,
-whole, diced 2 T Masa Harina (or flour)
1 lb Black beans (optional),
-soaked overnight 1 Beer from a good
-microbrewery like Ballard -Bitters -Walla Walla sweets, diced, -for garnish -Monterey Jack cheese, -shredded, for garnish Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours). In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve. Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille). Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer. Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth. ItUs better to sneak up on hot. You canUt take it out. If it cries out to be hotter, add just enough Louisiana hot sauce. Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. If you canUt bring yourself to do it, but want to serve the chili beanless as God intended, serve the beans on the side and let people indulge their own leguminous perversions. Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley.
How To make Judicial Misconduct Beef, Pork, Sausage Chili's Videos
MRE Review: 2019 Asian Style Beef Strips from MRE Nation **Short Version**
MRE Nation's website: mrenation.com
You can get 10% off of your order at MRE Nation by entering the code gs10 at checkout!
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This is a shortened version of my review of a 2019 MRE from the company MRE Nation. The full version with a lot more information on the company and this MRE can be found here:
Gourmet Dessert with Marco | MasterChef Australia | MasterChef World
Experience culinary magic as celebrity guest chef Marco Pierre White joins MasterChef. Indulge in a masterpiece: honey semifreddo with a lemony twist. Witness the judges' amazement as they declare it the finest dessert ever tasted. From silky textures to the perfect balance of flavours, this creation redefines culinary excellence. Stay tuned for heartfelt reactions, confidence, and an inspiring journey led by Marco himself!
#MarcoPierreWhite #GourmetDessert #MasterChefMarco
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32. Where Does Your Meat Come From?
Source:
In this episode, I urge people to be more aware of (and more personally involved in) where the meat they consume actually comes from. If it is purchased in a store, it didn't come from the store - be aware of what it is, how it was cared for, and how it got there.
I purchase fruit and vegetables and ingredients from the store, but I try to source as much of my meat personally as I can. To me, this is one of the biggest reasons why I hunt deer and hogs in Texas. I also advocate fishing, and trading. Any way you can be closer to the food source, with fewer factories and processing facilities involved is always good.
Angry Customer Throws Soup in Restaurant Manager’s Face
An irate customer was captured on video throwing soup into a restaurant manager’s face in Temple, Texas. Janelle Broland, 24, says the customer ordered a spicy menudo soup and called to complain that it was so hot it melted the plastic lid of the container. “I of course offered her refunds and was trying to get her either a replacement meal or just something completely different,” she said. But the customer showed up to confront her, causing a scene before throwing the soup in Janelle’s face.
Gordon Ramsey is Shocked ????
Cong TV before and after success ????????