Mark Rippetoe Teaches You How to Make Texas Chili | Texas Cafe Classics
Rip demonstrates the fast way to make Texas Chili.
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Chiu Chow Chili Oil: The King of Chinese Hot Oil ????️
Learn how to make Chiu Chow Chili Oil - the supreme Chinese Chili Sauce! If you like the Sichuan hot oil, you will love this.
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If you are anything like me, you put Chinese chili sauce on everything. I always have a jar of the classic Sichuan hot oil around. However, recently I learned about Chiu Chow Chili Sauce - and as much as I love that Sichuan flavor, this new variety is the supreme Chinese chili oil, if you ask me.
Most prominent difference would be an abundant lightly roasted garlic aroma and a fruity note from partly fresh chilis. Texturewise you will end up with two layers: A fragrant bright red oil on top, and some chewy, pasty umami goodness on the bottom. It’s definitely meant to be eaten and tastes glorious.
Chiu Chow chili oil is originally from a place that you would find as Chaozhou on the map - it’s sandwiched between Guangdong (Canton) and Fujian province. The people there tend to prefer mild, sweet, umami flavors, so this Chili Oil is the exception to the rule and therefore perfect to give a mild dish that extra kick. The heat level is not crazy at all! Use it as a condiment, topping, or just the oily part for a stir fry!
You will need:
1-2 cups neutral oil, depending on what ratio of oil to paste you prefer
5 medium sized medium heat red chilis, pureed with 1 tsp salt
2 heads of garlic, finely minced
1.5 cups of dried chilies, toasted and ground into flakes
1 Tbsp sugar
1.5 Tbsp soy sauce
1 Tbsp sesame oil
That’s it! Keep in an airtight jar. Will last in the fridge for a month, but it’s not going to last this long. Hope you like it, enjoy!
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“Chilli Oil with Sichuan Pepper - China Red” by Alpha ( is licensed under CC BY 2.0
Chili Recipe - Quick Meals Ep. 21
Ingredients:
28 oz. Diced Tomatoes
28 oz. Petite Diced Tomatoes
12 oz. Tomato Paste
30 oz. (approx.) drained and rinsed Kidney Beans
30 oz. (approx.) drained and rinsed Pinto Beans
2 Onions (chopped)
1 Green Pepper (chopped & deseeded)
3 Jalepeño Peppers (chopped & deseeded)
3 cloves Garlic (minced)
1/4 cup Masa Harina Flour
2 tbsp. Chili Powder (I’m using Hot Mexican Chili Powder)
1 tsp. Cayenne Pepper
1 tsp. Ground Cumin
1 tsp. Salt
1 tsp. White Pepper
1/4 Ground Cinnamon
Olive Oil (enough to cover the bottom of your pot)
Chef Stu Paprocki Contact Info:
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I thought making it onto a cooking reality show would be my ticket to culinary fame, but that whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 16.
Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about.
A few days ago I was wrestling with a naked childhood friend in my carport because of this cooking show. There are too many missteps, both clothed and unclothed, to even to mention at this point. I decided to end QUICK MEALS because it was clearly destroying lives and families, but then something amazing happened. SteelCityStallion@rocketmail.com answered my email. There’s going to be an episode 22. I’m crying tears of joy as I type this. Starting this show might actually have been the best idea of my life!
Recipe:
Start off by heating a pot over medium heat (I recommend using at least a 5 quart pot for this recipe). Cover the bottom of your pot with olive oil and add your minced garlic. Sauté your garlic until it’s golden brown.
Then pour in your diced and petite diced tomatoes, along with your tomato paste. Stir it up real good and then add all your spices: chili powder, cayenne pepper, cumin, cinnamon, salt, and pepper (as always, I’m using white pepper).
Again, stir it all up real good and then add your veggies: onions, green peppers, and jalepeños. Again, mix it up real good. Then it’s time for your legumes to leap on in: kidney beans and pinto beans. Mix it all up and then lower the heat to a simmer.
Combine a 1/4 cup of masa harina flour and a 1/2 cup water in a bowl and mix them up real good. Drizzle that mixture into your chili as you stir. And for the umpteenth time, mix it all up real good.
Your chili is ready right now, but if you have the time I suggest you let it simmer for a bit to let all those flavors commingle real nice and good. Either way you’ve got yourself a hearty vegetarian dinner and another quick and delicious meal sure to make your taste buds PAP!
Fire In The Hole Ghost Pepper Chili Challenge ????
Today I am going to make one of my favorite recipes. I call it Fire In The Hole Chili... This chili is made with ghost pepper sauce and habanero peppers. It is extremely spicy and not for the faint of heart. I am going to suffer through eating an entire bowl of this chili from hell.
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Ingredient List for the Fire In The Hole Chili
Vegetables
- 2lbs of fresh Tomatoes
- 1 Vidalia Onion
- 2 Green Peppers
- 3 Habenero Peppers
- 5 Cloves of Garlic
* Optional Baked Potato for extra flavor
Sauces
- Tabasco Chipotle Sauce
- G Hughes Sugar-free barbeque sauce ( you can use regular if you want)
- Trappeys Ghost Pepper Sauce
Seasoning
- 2 McCormick Hot Chilli Seasoning
Meat
- 2lbs of Fresh Ground Sirloin (90/10)
* Optional ( you could use alternative meats, or even non-meat options like the impossible burger or beyond beef)
This chili recipe can also be made without the habaneros and ghost pepper sauce if you just wanted a healthy chili recipe that won't burn on the way out!
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This video is intended for entertainment purposes only. If you intend to recreate this recipe, do so at your own risk. This ghost pepper sauce is extremely hot and has warnings on the label for those that may have underlying conditions.
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MY DAD'S FAMOUS PINEAPPLE AND RED CHILI JAM! PERFECT FOR CHEESES AND 'MEATBALLS'
This red chili and pineapple jam (oh, what a combo!) is an old family recipe and my dad was the one who perfected it. He mastered the skill of making this type of jam (or should I say sauce?) and it is just perfect to accompany cheeses, especially the strong and pungent ones as well those amazing meatless meatballs that we love so much!
Enjoy!
CJ
MY DAD'S FAMOUS PINEAPPLE AND CHILI JAM! PERFECT FOR CHEESES AND 'MEATBALLS'
INGREDIENTS:
1 medium pineapple, chopped and blended
1 apple, peeled, deseeded, and grated
Half lemon
2 to 3 red chilies, deseeded and minced
One cup of white sugar
1 whole garlic clove
METHOD:
Grate the apple and squeeze half lemon on it, mix to combine. This step will allow the apple to keep its color and prevent browning.
Add the blended pineapple to a pot along with the remainder of the ingredients, stir and bring it to a boil.
Once it boils, lower the heat to medium and let it cook until the pineapple jam looks shiny and taste caramelized, stirring from time to time especially at the end of the cooking time. this might take from 25 to 40 minutes, so be patient.
Another way of learning if your jam is properly cooked is if you run your spatula to the bottom of the pot and if you can see the jam separates.
Turn off the heat, put the jam into a clean and sterilized jar, and keep it in the fridge.
Lasts for up to 4 weeks in the fridge.
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MY DAD'S FAMOUS PINEAPPLE AND CHILI JAM! PERFECT FOR ACCOMPANYING ALL TYPES OF CHEESES AND MEATLESS MEATBALLS
QUITE POSSIBLY THE BEST STEAK CHILI EVER - CHILI COLORADO | SAM THE COOKING GUY
Whoever created this wonderful dish - THANK YOU. With insanely tender steak, + everything else amazing that goes into this, Chili Colorado is easily some of the best chili around!
00:00 Intro
2:19 Addressing the dried chiles
3:04 Seeding chiles
3:23 Soaking peppers
3:39 Cutting the steak
4:45 Seasoning & coating steak
5:37 Searing steak
7:12 Cooking & seasoning vegetables
8:19 Adding back the beef
8:36 Blending the chiles
9:22 Adding the chiles & broth
10:02 Making rice
11:32 Plating
12:43 First Bite
13:25 Outro
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