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
YOU need to learn how to COLD SMOKE RIGHT NOW! | How To
RECIPE HERE:
My Sauces, Rubs and Merch:
Today, I'm going to show you everything you need to know about cold smoking! Sit back and take in the tips, the tricks, the knowledge! Then, at the end we'll make some cookies!
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0:00 - Intro
0:44 - Cold Smoking Basics
3:41 - Lighting the Smoke Tube
4:06 - Wood Choice
4:55 - Cold Smoking with Ice
5:44 - Prepare your Food
8:05 - Chocolate Chip Cookies
12:00 - Taste Test
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CREAMY SAUSAGE PASTA
#MadewithJolly #JollyEats
Get Jolly Mushrooms online at:
• Acemarket:
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@jollyeatsph
CREAMY SAUSAGE PASTA
500 grams pasta of your choice
2 tablespoons butter
2 tablespoons minced garlic
1 red onion, chopped
½ cup chopped bell peppers
300 grams sausage, chopped
2 cans JOLLY Mushrooms
3 cups cream
Salt and pepper
Cayenne pepper, optional
Cheese
Chopped parsley, for garnish
Gordon Ramsay HATING food for one hour ( Kitchen Nightmares )
Thanks for watching yah donkey!
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Strange chef steals Gordon Ramsay's Dish:
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Italian Chef who can't cook a meatball pisses Gordon Ramsay off:
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When Gordon Ramsay LIKES the food:
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Now get outta here yah sexy bastard ;)
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.
Making American Style Country Sausage in Thailand
It's about time!
Since it is in Thailand—and though it took a while to source the single essential ingredient, sage—I have used Thai red chilies for the heat.
I provide the entire recipe in the video and show the easy process.
ABOUT:
FreeTheAnimal.com is a labor of love by an ex-US Navy officer, a businesses owner, and a digital entrepreneur. Richard Nikoley is an expat currently living on the southernmost tip of Phuket island, Thailand. Since 2003, Richard has penned over 5,000 biting and eclectic blog posts on everything imaginable. Everyone will encounter turbulence at times because Nikoley celebrates the audacity and hubris to live by his own exclusive authority and take his own chances.
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Beef Patty Jalapeño Pepper Jack MRE | GREEN BERET AND NAVY SEAL OPEN MRE
What is up everyone?! In this episode I open up an American MRE and Andy Stumpf Pairs it with a fine whiskey! If you want to support the channel go sign up your email and grab some swag below! (also if you enjoyed my book Rising Above please leave a review on Amazon!) Thanks homies!
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Disclaimer:
Our content is NOT intended as professional advice. We are not medical or legal professionals, any advice received and or acted upon from this channel should be done so at your own risk. We do not encourage anyone to emulate the food challenges we conduct or the consumption of alcohol. The FNG Academy LLC insists that no one recreate or reenact any stunts, or challenges seen on this channel