How To make Maverick Chili
2 lb Smoked pork neck-bones
3 1/2 lb Beef brisket rough ground
4 c Tomato sauce
1 c Green Bell pepper chopped
3 ea Onions lg. chopped coarsely
4 ea Jalapenos cored,seeded, &
- minced 2 tb Tabasco sauce
1 tb Salt
3 1/2 tb Chili powder
4 ea Garlic cloves minced
1 1/2 c Tomato paste
4 tb Cumin freshly ground
1 tb Mexican oregano
1/2 c Pimientos chopped
1 tb Maggi sauce
1 tb Chocolate syrup
12 oz Beer (not Lite)
1 c V-8 juice
1 c Strong coffee
Pick meat off of the neck bones and chop coarsely. Place meat, onions, Bell peppers, garlic into a large heavy pot and saute' until meat is browned. Add all liquid ingredients and 3 T of cumin alomg with all other spices. Bring to a slow, rolling boil. Cook at this point for 10 minutes then reduce heat to Simmer, add remaining ingrediants except the 1 T od cumin left, cover and cook for 1 hour. Be sure to stir fairly often. Add the remaining cumin and cook for 5 minutes. Serve or refrigerate and re-heat for a beter pot of chili. Origin: Joe & Patsy Kelloran, Chili-Team Leaping Lizards, circa 1991
How To make Maverick Chili's Videos
Chili con Hirsch aus dem Dutch Oven - Deer Chili
Heute gibt es ein super leckeres Chili con Hirsch.. also ein Chili con Carne.. mit Hirschfleisch.
Da ich nach meinem Pulled Hirsch noch eine Menge Fleisch übrig hatte wurde es nun Zeit etwas leckeres daraus zu machen.
Das Chili schmeckt einfach grandios! Das weich gegarte Hirschfleisch sorgt mit seinem typischen Wildgeschmack für eine unerwartete Note. Wenn Ihr rohes Hirschfleisch da haben solltet... braucht das Chili 2-3 Stunden im Dutch Oven. Probierts aus!
Hier die Zutaten:
1,5 kg Hirschfleisch (
3-4 Chilis
3 Zwiebeln
2 Knoblauchzehen
3 Dosen gehackte Tomaten
2 Dosen Kitneybohnen
500 ml Wasser
Pfeffer/Salz
Nützliches Zubehör:
- 14 Zoll Dutch Oven*:
- Bacon Goodness Rub (Größe wählbar) :
- 300 Gramm Dosen Rub Set:
- Royal Spice Rub (Größe wählbar) :
- Paradise Pepper Pfeffermischung:
- Edelstahltropfschale*:
- Maverick ET 733 Thermometer*:
- Grillhandschuhe aus Baumwolle *:
- Handschuhe*:
- V-Tong Zange mit 43cm Länge*:
- BooS BlockS Walnuss Schneidbrett *:
- Black Ranch Steakhouse Kohle*:
Mein Kameraequipment*:
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- Batteriegriff für Canon 70D:
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- Fieldmonitor: Manfrotto Digital Director :
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For our English speaking friends:
Today I have a super delicious Chili con deer .. So a chili con carne .. with venison. As I had a lot of meat left over after making my Pulled deer so here is a great chili recipe. The chili tastes terrific! The soft cooked venison yields a typical game taste for an unexpected touch. If your deer meat is raw... the Chili needs to cook about 2-3 hours in the Dutch Oven. Check it out!
Here are the ingredients:
1.5 kg venison (Raw) Cut into chili size pieces or 1.5 kg venison Smoked and Pulled
3-4 chilies
3 onions
2 cloves of garlic
3 cans of chopped tomatoes
2 cans Kidney Beans
800 grams roasted whole red bell peppers (Mezzetta Brand Roasted Red Bell Peppers can be gotten at Kroger, Publix or Walmart or Costco in the USA, or Amazon.com)
500 ml water
A few tablespoons of olive oil
Pepper, salt
Optional: A few drops of liquid smoke if using raw venison. Preparation:
Dice your onion and garlic and chili as shown in the video. Over direct heat place your Dutch oven onto the grill, place your onion, garlic and chilies with a few tablespoons of olive oil and lightly brown. Add your venison, and stir mixture and lightly brown the venison. Add the roasted red peppers and mix slightly breaking up the peppers, add your tomatoes and water and kidney beans. Add salt and pepper to taste. Cover Dutch oven and change to indirect heat method as shown and continue to cook for 2-3 hours covered at about 350F or until Venison is tender. (Stir occasionally). If using Smoked Pulled Venison the cooking time will be reduced to about half. This is a simple and very tasty Deer Chili recipe I know you will enjoy!
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Birria De Res Quesa Tacos Made in my Truck (w/ Consomé)
ok, so i can't pronounce it, big whoop. help me roll my Rs pls
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ALLES schmeckt besser mit Hot Sauce????️????
Mein Instagram:
Hotsauce
3 Zwiebeln
3 Rote Chilis
1 Habanero Chili
4 Tomaten
2 Paprika
1 Knoblauchzehe
Apfelessig
1 Ancho Chili
1 Limette
Truck Camping in -17 Degrees Using Sterno Cans for Heat
in this episode, I truck Camp in the cold again, only this time I'm using these emergency cans for heat.
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Ingredients:
1lb Hamburger
16 oz can diced tomato’s (petite diced)
16 oz can kidney beans or black beans (drained) & rinsed)
16 oz can tomato sauce + 1 can of water.
1 Package of McCormick taco seasoning
1 small yellow or white onion diced.
Directions:
Brown hamburger and onion. Drain of off any grease. Add rest of the ingredients. Let cook 20-30 minutes until flavors blend.
Serve in bowls: Serve with a dollop of sour cream and shredded sharp cheese.
Optional toppings: Frito corn chips and sliced avocado.
Corn chips are excellent to add.
Hope you like it!
Steve
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Fishing Rod Holder Kit (need to buy PVC)-
Traction Recovery Boards-
F150 Back Seat release-
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OOH you campy huh?
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Fridge-
AGM Marine Battery-
Portable solar-
Carbon Monoxide Detector-
My Filming Kit
Travel/Vlog Small Camera-
Photo/Main Camera-
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Main cam mic -
Mini Cam/Gopro Mic-
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The Ultimate Chili Burger
Today we made the ULTIMATE chili burger.
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Smashburger Founder Tom Ryan Teaches Us How to Make A Smashburger
At a Twin Cities press event, Smashburger founder Tom Ryan teaches the group how to make their signature Smashburger's.