Super Chili Recipe - All Beef & NO BEANS! #howtobbqright #chili #footballfood
NO BEAN Super Bowl Chili Recipe
-2 lbs beef chuck roast
-2 lbs beef sirloin steak-1 onion diced-4-5 garlic cloves minced-1/2 cup Malcom’s Bonafide Chili Seasoning -28oz can diced tomatoes-28oz can tomato sauce-1 cans Rotel diced tomatoes and chilis-1 can diced green chilis-1 Tablespoon Worcestershire-1 Tablespoon beef broth concentrate-2 teaspoons sugar-Salt and Black Pepper to taste
1.Cube the chuck roast and sirloin. Season with Bonafide Chili Seasoning and toss.
2.Run the seasoned cubes of beef through a meat grinder using the course grinding plate.
3.Brown the ground meat in a large Dutch oven over medium heat.
4.Add the diced onion and cook 3-5 minutes then add the minced garlic and cook for an additional 1-2 minutes.
5.Season with 4 heaping Tablespoons of Bonafide Chili Seasoning, Worcestershire, beef broth concentrate, salt and pepper (to taste).
6.Add the diced green chilies, diced tomatoes, tomato sauce, and Rotel tomatoes and chilies.
7.Add a pinch of sugar and bring the chili to a simmer. Cook it uncovered for at least an hour - stirring often.
8.Serve the chili with shredded cheddar cheese and finely diced white onion.
HOT SAUCE! 10 Month Ferment, 7pot Brainstrain Yellow and Pear chilli sauce
Making fermented hot sauce with 7Pot Brainstrain Yellow and Pears, both grown in my garden. This is the last fermentation from my 2017 season. It has been fermenting since August 2017, so 10 months!
Looking forward to doing loads more sauces at the end of the 2018 season!
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Did Chilli Crab Come From Singapore.. Or Malaysia? | On The Red Dot: Food Fight - Part 1/4
Chilli Crab is widely known to be Singapore’s national dish. In fact, some specifically call it Singaporean Chilli Crab or the king of all crab dishes.
Most popular accounts say Singapore’s Madam Cher Yam Tian created the dish in the 1950s. But every few years, the dispute over dishes gets spicy between the two neighbouring countries. In the launch of its International Gourmet Festival in 2009, Malaysia claimed that other countries have hijacked their food and that Chilli Crab is Malaysian.
So, did Singapore really take over a Malaysian dish? Host Chef Ming Tan picks through the shells to get to the meat of the matter: where is chilli crab from?
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DR PEPPER CHILI
Easy homemade Dr. Pepper chili recipe. adding Dr. Pepper to your chili adds a bit of sweetness while balancing out all those chili ingredients. It'll leave your guests wondering what that unique flavor is while not jeopardizing the great taste of chili we all love.
Shopping List:
1 lb. 80/20 ground chuck beef
1/2 lb. ground or breakfast sausage
1 small can Rotel
1 small can tomato paste
1 cup beef broth
1 tbsp. chili powder
1 tsp. each of ground cumin, dried oregano
1/8 tsp. ground cinnamon
Regular Dr. Pepper (not diet), just enough to cover the chili by about 1 inch
Salt and pepper to taste
Directions:
In a skillet over medium high heat, brown the ground beef and sausage.
When the meat has browned, drain if necessary, then add the onions with a pinch of salt. Cook 5-7 minutes more until the onions are soft.
Transfer to a deep pot or Dutch oven then add the Rotel, tomato paste and seasonings. Stir to combine.
Add enough Dr. Pepper tojust cover the mixture by about 1 inch. Stir.
Simmer the chili over medium low heat for about 1 1/2 to 2 hours or until you reach the consistency you prefer.
Garnish with your favorite chili toppings and enjoy!
#homemadechili#drpeperchilirecipe#chilrecipes
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7 Minute African Pepper Sauce Recipe | Very hot and spicy | ???? Cameroonian fish pepper.
#howtomakepeppersauce #africanchillisauce #homemadeafricanhotsauce
Hey everyone! Thanks for watching till the end. I hope the video was exactly what you were expecting when you clicked on it!
Here’s the link to my first pepper sauce video
INGREDIENS
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30 peppers
1 tomato
1/2 onions
Green onions
1 cup oil
1 teaspoon salt
1 teaspoon beef bouillon
•
Cameroonian roasted fish
Green seasoning
One pot chicken
“Scotch bonnet is one of the very hot peppers if not the hottest pepper in the world, you can’t or should not eat too much of it at a time. The heat in pepper is in an antioxidant it contains. This antioxidant is called capsaicin. Scotch bonnet pepper comes in four colours, red, orange, yellow and green. It has a unique smoky flavour and a fruit like taste. This pepper grows all year round and is very very low in calories. When ever you handle scotch bonnet pepper, you have to wash your hands thoroughly with soap. The sting will stay on your hands if you don’t wash them and any other part of your body you touch will feel it. Better still put on a pair of gloves before touching scotch bonnet pepper.”
Way Home by Tokyo Music Walker
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