How To make Amarillo Chili
4 Bacon,slices,1/2" pieces
2 Onion(s)
1 Garlic clove
1/2 lb Pork shoulder,coarse grind
1 lb Beef round,1/2" strips
1/2 lb Beef chuck,coarse grind
4 cn Green chiles,whole
1 tb Red chile,hot,ground
2 tb Red chile,mild,ground
1 t Oregano,dried,pref. Mexican
1 1/2 ts Cumin
1 1/2 ts Salt
12 oz Tomato paste
3 c Water
16 oz Pinto beans
1. Fry bacon in a large, deep heavy pot over medium
heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. 2. Add the onions and garlic to the bacon fat and cook
until the onions are translucent. 3. Add the pork and beef to the pot. Break up any
lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. 4. Stir in the remaining ingredients except the beans
and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. 5. Taste and adjust seasonings. Stir in the beans and
the bacon, and simmer for 1/2 hour longer.
How To make Amarillo Chili's Videos
Peruvian Chicken with Aji Amarillo
In this episode of Cooking with Chef Jeff he adds a taste of Latin America to a spatchcocked chicken. Aji Amarillo is an essential ingredient in Peruvian cooking and registers 30,000 to 50,000 on the Scoville Heat Unit scale. You can find it in Latin American markets and online. This is an excellent recipe for summer grilling or to pop in the oven when you get home from work. It is sure to become a family favorite.
Ingredients:
Aji Amarillo
Fish Sauce
Lime
Cilantro
Garlic
Sobole
Olive Oil
Salt
Pepper
How to Spatchcock a chicken.
How to Make HOMEMADE HOT SAUCE - Aji Amarillo Sauce - Peruvian Rocoto Paste - Poblano Pepper Paste
Some like it hot! Some hotter! If you are a hot sauce aficionado, Chef Pachi shows you how to make these three incredible homemade hot sauces with the hottest Peruvian chilies, rocoto chilies, and Mexican poblano chilies.
Ají Amarillo Sauce (Concentrated)
approx 1 cup
10 to 12 Peruvian Ají Amarillo
1/4 cup white vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Ají Amarillo Spread
1 cup greek yogurt
1 tablespoon
Ají Rocoto Paste
1 cup
1 pound Peruvian Ají Rocoto
1/4 cup olive oil
1/2 teaspoon salt
Ají Rocoto Spread
2 cups Greek Yogurt
1 tablespoon of Ají Rocoto Paste
Poblano Sauce
4 -6 poblano peppers
2 tablespoons lime juice
optional:
1/4 cup olive oil
1/2 teaspoon salt
by Chef Pachi Gallo | Chef Pachi | Pachi.com
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Aji Amarillo 2 Varianten im Vergleich
The Most Beautiful Salad Recipe|Causa without Aji Amarillo
#CausaWithoutAjiAmarillo #MostBeautifulSalad #PotatoChickenSalad
This is the most beautiful salad! This recipe is modified from Peruvian Causa, the only difference there is no Aji Amarillo chili in this recipe as it is not available. So in this recipe I show the alternative yet closest way to get that Causa taste without Aji Amarillo. It tastes delicious, and if you like potato chicken salad you must try this unique flavor.
Ingredients:
1 Orange Capsicum (Alt. 1/2 yellow+1/2 red capsicum)
1 Habanero chili (Alt. Jalapeno)
1 Tbsp Olive oil
1 Tbsp Lemon juice
1/2 Tsp Salt
-
4 Large Potatoes
Salt to taste
4 Tbsp Oil
-
1 Chicken Breast
1 Tsp Garlic paste
1 Bay Leaf
1 cup Mayonnaise
1/2 Tsp Mustard
Pepper to taste
-
1 Avocado
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Aji Amarillo Chilli Test
From Peru, the most widely chilli/pepper used in Peruvian cooking, Aji Amarillo. Have 4 of these and all look amazing, with a lot of big, brightly coloured pods, they’d look great in any garden.
Been growing these this season and looking forward to trying them so today Dingo joins in and we have a crack at Aji Amarillo
The Plants, baccatum type get tall and need staking as the pods weigh the branches down once it fills of them , all mine are in pots and over 1.5m tall, a great producer the pods get to around 15 cm long about 2.5cm wide, start odd a green and go to an Orange colour
What’s it Like ?
How Hot is It ?
Nice and crunchy really really sweet capsicum like flavour, like a snow pea, thick and meaty pods, that seem to take forever to chew. The flavour stays as its not overly hot, flavour stays for ages and love it..
Heat hits pretty quick in the back of the throat it starts back of the tongue, top back palate, has a nice solid burn to it, slowly creeps up in heat and the burn moves forward till the whole mouth has a nice glow. Love the burn too
Overall an awesome plant, great all rounder, heat is decent, great flavour and it’s a great producer.
Can get Aji Amarillo as over 200 other varieties in our Range from
thehippyseedcompany.com
If youd like the Aji Amarillo paste recipe featured in the video, check out The Hippy Seed Company on Facebook
Thanks Dingo for joining in and helping us out, see ya soon for more…
Hope You Enjoy
Be Excellent
Neil & Charlotte
Makutestissä Amarillo chili con carne
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