How To make Andy Beals' Chili
5 c Beans, canned (drained)
6 c Tomatoes, stewed
2 lb Beef, cut into bite-sized
-pieces and browned -(don't use ground beef) 2 Garlic cloves, chopped
3 md Jalapeno peppers, cut up
2 Green bell peppers, diced
2 md Onions, diced (or less)
Beer, flavorful (1 bottle) 2 tb Cumin
2 ts Paprika
1 ts Cayenne pepper
Saute the meat and onions. You may do it in the same pan that you are going to put the chili in. The meat should be brown on the outside, but you don't have to cook it much at this time. Drain the fat from the beef. Put everything in a big pot over low heat (a slow cooker is handy) and stir together. Wait half an hour to an hour and check the flavor of the soupy base. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices. Repeat as necessary. Wait as long as you can, stirring occasionally. You may eat it when the beans and beef are soft. Serve with bread, fresh-baked biscuits or cornbread. This is best if it has cooked at least overnight. Generally it's ready for consumption after about three hours. If you can't turn your stove down to a very low heat, you're bound to burn the bottom of the chili a little, but as long as you don't scrape it off, it will taste okay. Slow-cookers are great in this regard! At the three hour mark, the chili is somewhat soupy. If you want it to thicken up, turn up the heat a bit and let it boil off the excess water. While doing this, stir every few minutes or you may burn the bottom! NOTES: * Andy's own recipe for meat/bean chili -- This is the descendant of the chili that I've been making since 1974. * I change the proportions of ingredients (double the beef, drop the beans, add LOTS more cumin) all the time; this recipe is just a general guideline. The amount of garlic given in the recipe is very conservative. Garbanzo beans (chick peas) are nice, but they take a lot longer to cook. Making it with lamb or Italian sausage instead of beef is also interesting. Cherry peppers instead of jalapeno peppers are very nice also. * Do not use wimpy American beer! I have found that Moosehead adds a good flavor, and I bet that Anchor Steam will too. : Difficulty: easy. : Time: 15 minutes preparation, 3 hours cooking. : Precision: no need to measure. : Andrew Scott Beals : Lawrence Livermore National Laboratory, Livermore Ca : bandy@lll-crg.arpa, {ihnp4,pyramid,seismo,topaz,ll-xn}!lll-crg!bandy : Copyright (C) 1986 USENET Community Trust
How To make Andy Beals' Chili's Videos
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Here is my conversation with a legendary music producer, Rick Rubin, he highlights and shares his thoughts on the current affairs & the music industry reluctance to accept hip-hop. #rickrubin #music #currentaffairs
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Anne’s Family Recipe LIVE | How to make the BEST Bacon
Today I'm sharing the BEST way to cook bacon and my brother's fluffy Buttermilk Pancake recipe. Thank you so much if you joined me live and if not, enjoy watching and let me know if you try out these recipes!
CINNAMON ROLL PANCAKES:
BUTTERMILK PANCAKES
2 c. all purpose flour
1 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 ¾ c. buttermilk (I make my own with 1 Tbsp. white vinegar topped off with milk)
2 eggs
1/2 tsp. vanilla extract
2 Tbsp. unsalted butter, melted and cooled slightly
extra butter for greasing the griddle
toppings: fruit (like berries or bananas), chocolate chips, or sprinkles if desired
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, 2 eggs, vanilla extract and 2 Tbsp. melted butter. Whisk to combine (there still might be a few lumps in the batter—that’s ok!). Preheat griddle or electric skillet to about medium (you might have to adjust the temperature depending on what skillet you use). Grease the griddle with butter. Use a 1/3 c. measure to pour the batter onto the griddle. Sprinkle with toppings if desired. Cook until small bubbles appear on the surface of the pancakes then flip to cook on the second side for an additional minute or so (both sides should be golden brown). ENJOY!
THE BEST WAY TO COOK BACON!
Preheat oven to 400*. Line a rimmed baking sheet with foil. Place your bacon strips in a single layer across the surface of the baking sheet. Bake at 400* for about 10-12 minutes (start checking around the 8 minute mark. Bake until desired crispiness is reached. Thicker cut bacon will take a bit longer). Allow to cool slightly. Transfer to a paper towel lined plate to remove excess grease. ENJOY!
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