How To make Texarkana Style Chili
1 tablespoon corn oil
2 pounds ground round
1 cup onion
minced
1 tablespoon garlic :
minced
3 tablespoons flour
3 tablespoons hot chile powder
1 teaspoon cumin
2 teaspoons salt
16 ounces canned kidney beans drained
3 cups water :
boiling hot
HEAT CORN OIL IN A LARGE SKILLET, OVER A MODERATE FLAME ADD BEEF, ONIONS, AND GARLIC SAUTE FOR 10 MINUTES, DRAIN WELL COMBINE FLOUR, CHILE POWDER, SALT, AND CUMIN IN A SAUCEPAN, OVER A MEDIUM FLAME GRADUALLY WHISK IN HOT WATER-MIX WELL STIR INTO BEEF MIXTURE-MIX WELL POUR INTO A CASSAROLE DISH BAKE, COVERED, @ 350 DEGREES FOR 60 MINUTES STIR IN BEANS-MIX WELL BAKE, UNCOVERED, @ 350 DEGREES FOR 30 MINUTES SERVE HOT
How To make Texarkana Style Chili's Videos
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Authentic Thai Recipe for Spicy Peanut Brittle Candy
In Thailand we have a type of peanut brittle candy, known as ถั่วตัด Thua Tat. It's very similar to the western kind but we usually make it with sesame seeds and peanuts. This recipe is my own creation based on a popular packaged snack food sold here that is made from peanuts and flavored with Tom Yum spices. My candy is kind of like peanut brittle, so it's very sweet with coconut sugar, but also has chili, lemongrass, galangal, kaffir lime leaf, garlic, lime, and tamarind flavors.
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Ingredient List for my Spicy Peanut Brittle Candy:
2 1/2 Cups Roasted and Salted Peanuts
1 Cup Coconut Sugar
1 Tablespoon Galangal (finely chopped)
1 Tablespoon Lemon grass (finely chopped)
1 Tablespoon Garlic (finely chopped)
1 - 2 Tablespoons Kaffir lime leaves (cut into thin strips)
8 Sun Dried Thai Chili (mild red chili)
1 teaspoon Tamarind (tamarind paste, tamarind water)
1/4 piece Lime (fresh lime juice)
1/4 teaspoon Salt
Directions:
1: Grind the lemongrass, garlic, and galangal root into a rough paste. Cut the kaffir lime leaves into strips. Cut the chilies and remove the seeds, then chop into irregular small pieces.
2: Fry the herbs slowly in a small frying pan until crispy.
3: Heat the sugar with some water until smooth and boiling. Add salt and tamarind paste. Heat until the sugar cracks in cold water, then stir in the peanuts and herbs. Stir well until very hot again.
4: Pour the candy onto a prepared baking sheet. Drizzle with fresh lime juice. Allow to cool completely before breaking into small pieces for serving.
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BEST CANDIED PEANUTS RECIPE | Caramelised peanuts recipe
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Mexican Style Corn In The Cup! Elote En Vaso | Easy Recipe #ValerieIRL
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Uzhunnu Vada || How to make uzhunnu vada
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How to prepare uzhunnu vada within a short time!!
1. Grind some urad dal, ginger and green chilli. Mix the batter well.
2. In a bowl, take some small onion, ginger, green chilli, curry leaves and crushed pepper. Mix well.
3. Mix both the mixtures together. Add in some salt and asafoetida and mix well.
4. Lastly, get some coconut oil in a container. Mould the mixture in the shape of a ring(by using your thumb) and leave it to get fried.
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2020 University of Lynchburg's Chili Cook-Off
Cheer on Chef Michial Neal HAA '02, Lauren Ferry Merck '18 MBA, and Shaun Dearden HAA '16 with the University’s Dining Services as they compete in the University's first ever chili cook-off. Watch to see who our special guest judges Dr. Alison Morrison-Shetlar, President of the University of Lynchburg and Dr. Robert Shetlar, First Gentleman select as the winner.