How To make Original San Antone Chili
1/2 lb Suet
2 lb Lean beef shoulder
1 lb Lean pork shoulder
3/4 c Flour
1 ts Salt
1/2 ts Pepper
3 ea Onions, chopped
6 ea Cl Garlic, minced, or 1 tsp.
1 1/2 qt Beef stock or canned beef br
4 ea Dried ancho peppers*
1 ea Dried pastilla pepper*
1 ea Dried casbel pepper*
1 tb Crushed cumin seeds or groun
Fat grams per serving: Approx. Cook Time: 4 hrs Fry suet in a large heavy kettle. Remove suet and discard. Cut meat into 1/2 inch cubes. Combine flour, salt and pepper in brown papper bag. Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking. Add onions and garlic; cook and stir until soft. Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds. Put in a sauce pan; cover w
How To make Original San Antone Chili's Videos
Make Chiles en Nogada with San Antonio Chef Johnny Hernandez
How to Make Texas Chili (Award Winning Homemade Recipe)
In this video I’m gonna GIVE you my award winning Texas style chili recipe.
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Now chili is a really complex recipe, there are a billion and one ways to make it and this is just ONE way, and the key to an award winning chili at home is to make it your own. That’s the key to any award winning recipe.
In this recipe we’re using
3 ½ lbs ground beef
½ onion
3 garlic cloves
4 tbs chili powder 3 Fiesta / 1 Gephart
2 tsp smoked paprika
¼ cup tomato paste
1 bell pepper
2 tsp cumin
½ tsp oregano
1 tsp cayenne pepper
1 TBS OG - add to taste at end
1 TBS WOW -add to taste at the end
3 Roma tomatoes
We’re also adding
Mirepiox
(thats ½ chopped onion, ¼ cup chopped carrots, ¼ cup chopped celery)
2 TSP Better than Bouillon or use beef broth in place of water
2 TBS masarina or flour to thicken if necessary or desired
Condiments at my house
Onions
cheese
Salsa verde to taste
Chili piquin to taste
Habanero to taste
Beans of your choice, yes i said beans haha
Now here is the biggest pro tip that the chili champs use – brown your meat over high heat before adding it to the dish. This will take your recipe to a whole other level of flavor nirvana.
Now let's get fired up and make us a Texas bowl of red!
Author Marian Martinello presents San Antonio Chili Queen Research
Author Marian Martinello presented a book review on her research of the San Antonio Chili Queens. This was held in Menard TX on 4/17/2012 at the Menard Public Library. The Chili Queens sold their delicious foods in the San Antonio open air markets during the early part of the century. This was an enjoyable program by Ms Martinello. A copy of her book was presented to each participant.
Recipe: Homemade chili for about $15!!!
This is my first attempt at making a cooking video. I am going to get better I promise! lol I made an original chili recipe of mine. It's easy to put on early and have ready for dinner later. IF you have any questions or tips please comment below. Thank you for watching my cook!!
My recipe:
1.5 pounds of Ground Beef
1.5 pounds of Ground Pork
1 Medium can of Tomato Sauce
1 Medium can of Northern Beans
1 Medium can of Pinto Beans
1 Medium can of Red Beans
1 Small can of Tomato Paste
Onion, Green Bell Peppers, Jalapenos
Cheyenne Pepper, Chili Powder, Garlic Powder, Cumin, Salt, and Pepper
Chili Queens of San Antonio
Somerset, Texas meeting: March 22, 2018
Dr. Judith Youngers describes the history of these charming, hard-working women and their produce sold in the street markets of early San Antonio, Texas
CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!