Award Winning Tex Mex Chili
Dave Rizo from Yellow Rose in NYC shows how to make his childhood chili. Growing up in Texas, beans were an integral ingredient in this spicy meaty chili, which also incorporates guajillos, anchos, moritas, and beef. It’s a simple dish with deep cultural roots, and you won’t be disappointed.
Check out the recipe here:
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Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta
Creamy Cajun Chicken Pasta | How To Make Cajun Chicken Pasta
Ingredients
16 oz. penne pasta
2 chicken breast
1 tbsp. Cajun seasoning
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. 1 tsp dry parsley
1/2 paprika
1/2 tsp. old bay
1 tbsp. oil
1 tbsp. unsalted butter
1 small onion
1/2 medium size belle pepper
4 oz. diced tomatoes
2 cup heavy cream
1 tsp garlic 4 oz. cream cheese
1 tsp. chicken bouillon
1 tsp. Cajun seasoning
1/2 cup parmesan cheese
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MARCO RESPONDS: How to chop an ONION the REAL way
In response to celebrity chef Jamie Oliver's onion chopping method, Marco Pierre White talks us through the REAL way to cut an onion!
Marco take us through the history of cutting onions from the classic chef school method of using kitchen crystals, to his far fetched preferred personal method.
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Yes It's Funny is home to regular spoofs and parodies as well as original comedy sketches.
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I Made THE MOST Flavorful Chili in Existence!
This slow-cooked smoked brisket chili is the ultimate recipe to show off and share with your family and friends. The flavors in this chili are incredible, especially with the two secret ingredients I put in at the end.
Chili, or chili con carne, is a centuries-old recipe consisting of ground or chopped beef with chilis or chili powder. While the first recipes started to show up in San Antonio, Texas, in the early 18th century, it is said to have been created by the Aztecs in the 16 century. There are also many other stories and tales of how this came to be.
In Texas, it's often called a bowl of red and considered a crime if beans are added. However, beans have become a precondition to chili across America in other states. This classic dish has also been redone throughout the United States as there are several different versions like Cincinnati Chili, White Chicken Chili, or even this brisket chili recipe, among many others.
Chili is always good because it's hearty, can feed a big group of people, and can be altered and customized to fit your flavor profiles. In addition, it's also delicious on hotdogs and Smash Burgers.
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Ingredients for this recipe:
Cozy Winter Decor and Creamy White Chili
Hi Guys! I’m so excited to share with you how I transformed my home from Christmas to cozy with 6 simple ideas to add that cozy winter mood to any room! Then stick around for some delicious creamy white chili!
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Song: Toss the Salt-Epidemic Sound
Video Song: Be Free With Me-Siine
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Creamy White Chili Recipe:
Ingredients
* 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
* 1 medium onion, chopped
* 1-1/2 teaspoons garlic powder
* 1 tablespoon canola oil
* 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
* 1 can (14-1/2 ounces) chicken broth
* 2 cans (4 ounces each) chopped green chiles
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 teaspoon dried oregano
* 1/2 teaspoon pepper
* 1/4 teaspoon cayenne pepper
* 1 cup sour cream
* 1/2 cup heavy whipping cream
* Tortilla chips, optional
* Shredded cheddar cheese, optional
* Sliced seeded jalapeno pepper, optional
Directions
* In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chiles and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. If desired, top with tortilla chips, cheese and jalapenos.
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Gordon Ramsay Shocked when Former Chef Uses Chocolate on Chilli | Next Level Kitchen
He’s trained in Gordon’s kitchens, challenged him on Uncharted and been a co-mentor on Next Level Chef UK. But for Paul Ainsworth, his biggest challenge may be trying to convince Gordon Ramsay that you can bake your chili in the oven using chocolate. It’s a cheap eats battle. But will Gordon approve?
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*Gordon’s* *Crispy* *Beef* *and* *Rice* *Bowl*
_Makes_ _2_ _Servings_
*INGREDIENTS*
*Crispy Beef*
1 tablespoon grapeseed oil
1 pound 80/20 ground beef
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red chile flake
1 tablespoon unsalted butter
2 teaspoons sriracha
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon fish sauce
4 large cloves garlic, minced
1 2-inch piece ginger, minced
*Pickled* *Veggies*
2 large carrots, peeled and shredded
1 cucumber, peeled, seeded and sliced
2 teaspoons kosher salt
2 teaspoon granulated sugar
1 teaspoon red chile flake
1 tablespoon mirin
1 lime, juiced
1 bunch scallions, thinly sliced
1 bunch cilantro, chopped
*Fried* *Egg*
2 tablespoons unsalted butter
1 tablespoon olive oil
2 large eggs
Kosher salt
Red chile flake
*Assembly*
Steamed white rice
Scallions, sliced for garnish
*PROCEDURE*
1. Make the crispy beef:
Heat a large skillet over medium high heat, add the oil. Season the ground beef with salt, pepper and red chile flake. Cook, stirring occasionally until the beef begins to brown, then add the butter, sriracha, soy sauce, sesame oil and fish sauce. Let the mixture cook until the beef begins to caramelize, then add the garlic and ginger and cook until the beef is cooked through.
2. Make the pickled veg:
In a large mixing bowl, combine the carrots and cucumber. Season the mixture with salt, sugar, red chile, mirin and juice of the lime and toss to combine. Add the scallions and cilantro and set aside.
3. Fry the eggs:
In a small skillet over medium high heat, add the butter and oil. Once the butter has melted and begins to foam, add the eggs and season with salt and red chile flake. Cook the eggs until the edges are crispy and whites are set.
4. Plate the steamed rice and sprinkle with the scallions. Top with the crispy beef and fried eggs and serve with a side of the pickled veggies.
*Paul’s* *Chili* *Con* *Carne*
_Makes_ _2_ _Servings_
*INGREDIENTS*
*Baked* *Beef*
1 pound 80/20 ground beef
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons kosher salt
1 teaspoon ground cinnamon
½ teaspoon freshly ground black pepper
*Chili*
2 tablespoons grapeseed oil
1 yellow onion, sliced
Kosher salt
Freshly ground black pepper
4 large cloves garlic, minced
2 teaspoons oregano
2 teaspoons ground cumin
2 teaspoons chile powder
1 teaspoon tomato paste
2 teaspoons demerara sugar
1 15-ounce can crushed tomatoes
1 15-ounce can black beans, drained
¼ cup chicken stock
1 bunch scallions, sliced, greens only
1 ounce 70% chocolate
*Assembly*
2 baked potatoes
¼ cup sour cream
1 bunch scallions, sliced, whites only
½ cup shredded cheddar cheese
1 ounce 70% chocolate
Olive oil, for finishing
*PROCEDURE*
1. Preheat your oven to 350℉.
2. Season the beef with cumin, paprika, salt, cinnamon and pepper. Place the beef on a baking sheet and press down gently to flatten across the pan evenly. Bake until the beef has browned and caramelized, about 20 minutes.
3. While the beef bakes, heat a large skillet over medium high heat. Add the oil to the pan and once shimmering, add the onion. Cook until the onion begins to caramelize and season with salt and pepper. To the pan, add the garlic, oregano, cumin and chile powder. Let the mixture cook
until the garlic is fragrant, then add the tomato paste and toast for 1 minute. Add the sugar and cook until it has dissolved, then add the crushed tomatoes and black beans.
4. Remove the beef from the oven and add to the skillet. Pour in the chicken stock and bring to a simmer. Add the scallions and grate in the chocolate and taste for seasoning.
5. Split the baked potatoes open and divide the chili between them. Top with sour cream, the scallion whites and cheddar cheese. Grate the chocolate over the top and finish with a drizzle of olive oil.
0:00 Introduction
0:20 Level 1: Cheap Eats
0:57 Level 2: Ground Beef Two Ways
8:37 Level 3: Elevated Plating