How To make Pete's Unusual Black Bean Chili
2 c Black Beans, dried
1 ea Green Pepper, chopped
2 T Olive Oil
2 T Ground Cumin
1/3 t Ground Cinnamon
4 ea Garlic Cloves, minced
1 t Fresh Ginger, grated
1 T "Squeet" Smoke Flavoring
16 oz Can, Crushed Tomatoes
1 x Cayenne Pepper, to taste
1 1/2 lb Lean Ground Chuck
2 ea Medium Onions, chopped
4 T Paprika
1/4 t Ground Nutmeg
1 t Oregano
3 T Molasses
2 T Cocoa Powder
8 oz Can, Tomato Sauce
1 cn Tomato Paste, small
1 x Chicken Stock
In a fairly large pot, brown the ground chuck, draining off any fat when finished browning. Simultaneously, saute the chopped onions, garlic and green pepper in the oil in a separate pan
I find if you try to saute them with the beef, they give up too much moisture to it, and it really doesn't brown enough :
it just "grays" . Add the sauted onion, garlic, and green pepper to the browned meat, along with all the other ingredients. Dilute it to the desired thickness with the chicken stock -- or some beer. Simmer for an hour or two, covered. You may want to uncover for the last half-hour or so if you think it has thinned out more than you expected -- sometimes the tomatoes release juice as they cook. Particularly good with corn bread. And even better the next day. BLACK BEANS THE EASY WAY My chili recipe calls for the end result of starting with 2 cups of dried black beans, and preparing them as you will. There are plenty of cookbooks full of instructions for soaking overnight, etc., but I do it the easy way. My way is to pressure cook them, which only takes 45 minutes after the steam release hisses the first time. Just rinse two cups of dried black beans well, and put them in the pressure cooker with at least 4 cups of water. Seal it, heat until the steam release hisses the first time: then, turn down the heat to medium-low, and start your timer for 45 minutes. Steam release should hiss every few minutes or so. When they're finished cooking, drain them, and they're ready for the chili pot.Copyright 1992 by Peter A. Vogt
How To make Pete's Unusual Black Bean Chili's Videos
Recipe: Brian's Super Tasty Vegan Chili (Plant-Based, Oil-Free)
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By my calculations, we have made about 20 giant batches of chili in the past 14 months. That is a LOT of chili! Brian has had so many chances to experiment and tinker with the spice blend and honestly, every batch has been super tasty... BUT... he made this version a few weeks ago and I knew that he had finally nailed it. So I am officially dubbing this Brian’s Super Tasty Vegan Chili.
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Vegan freaks out when he realizes he just ate cheese
Vegans don't just not eat meat, they don't consume anything that comes from an animal in any way at all. This footage of a vegan vlogger realizing he just ate some cheese shows how seriously Vegans take their lifestyle.
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Pit Beans - The Perfect BBQ Side
These beans are sweet, smoky and meaty. They are hearty and the perfect side and compliment for any backyard BBQ. This recipe is one my buddy Michael Letchworth, partner at Sam Jones BBQ, cooks at our annual Memorial Day Whole Hog party. He has been cooking this with Sam's family since his days at the legendary Skylight Inn.
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Guga Savagely Critiques Gordon Ramsay's Steaks!
Today I react to Chef Gordon Ramsay's most popular steak videos. He is a great chef but does he cook a better steak that most chef's lets find out.
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Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
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.