How To make Brazos Turkey Chili
1 large yellow onion
chopped
6 garlic cloves :
minced
2 tablespoons cumin seed
6 tablespoons olive oil divided use
2 red bell peppers :
seeded & chopped
2 Polano peppers seeded & chopped
2 Jalapenos :
seeded & chopped
2 Serranos seeded & chopped
1 cup Ancho and New Mexico red chili paste
3 tablespoons red chili powder
1 tablespoon ground coriander
1 tablespoon cinnamon
1 tablespoon black pepper
2 pounds ground turkey
4 cups tomatoes with juice :
chopped
2 cups chicken stock
1 cup Mexican beer
1 can (7 oz.) Chipotle peppers in Adobo sauce
1/4 cup grated unsweetened chocolate
For Garnish: chopped green onion Cilantro Cheese -- grated Fried tortilla strips Sour cream
Saute onion, garlic and cumin in 3 tablespoons olive oil until transparent. Add chopped peppers and saute over medium heat about 10 minutes. Add chili paste, chili powder, coriander, cinnamon and pepper. Saute 5 minutes and set aside. Brown turkey in remaining olive oil. Add tomatoes, chicken stock and beer and chiptles. Simmer slowly 30 to 45 minutes. Just before serving, stir in choco late. Garnish with chopped green onions, cilantro, grated cheese, tortilla str ips and sour cream. Makes 8 to 10 se rvings.
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How To make Brazos Turkey Chili's Videos
Brussels Sprouts Cooked Perfectly! | Chef Jean-Pierre
Hello There Friends, Today I am making the last side dish in my Steakhouse Sides series! Finishing it off with The Perfect Brussel Sprouts! I know many people do not like Brussel Sprouts for their bitterness, but come and try my secret technique in making them delicious! Serve with a gorgeous Balsamic Vinegar to give the whole dish an extra kick. Let me know what you think in the comments below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Wusthof Paring Knife:
❤️ Garlic Olive Oil:
❤️ Zester:
❤️ Fig Balsamic Vinegar:
❤️ Lasagna Pan:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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The BEST Smoked BBQ Meatloaf
BBQ Meatloaf aka Smoked Meatloaf
Meatloaf is comfort food at its finest. I grew up in the south and my Mom made us meatloaf all the time. We didn't have a lot of money, so it was a way to feed the family a hearty meal on a budget. In the video and recipe we will substitute BBQ sauce for the traditional ketchup. We will also add my secret ingredient, Worcestershire sauce! Of course I have to add my smoke element to everything I make as I don't cook indoors. We are going to roll this low and slow on an offset smoker although it's fine to cook it hotter and can also be done on a pellet grill.
This recipe makes 2 meat loafs in a 9x13 pan. You need 4 lbs of ground meat. We typically use beef, but this is a great place to use some of that ground wild game you have in the freezer. Elk and venison are great choices!
Recipe:
Meat Church BBQ Supplies: meatchurch.com
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
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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!
#MeatChurchBBQ #SmokedMeatloaf #Meatloaf
Delicioso caldo de PAVO asado // Consomé de PAVO fácil y rápido // Recetas Yucatecas
Hola, hola! el día de hoy un delicioso y nutritivo caldo de pavo, 100% natural, un platillo tradicional de la Península de Yucatán, este caldo de pavo es un antojito campechano que no puede faltar en tus cenas de fin de semana, espero que te guste.
INGREDIENTES:
1 pavo el de esta receta pesa 5kg
Cantidad suficiente de agua
1/2 cebolla chica
1/2 cabeza de ajos
sal al gusto
un manojo de cilantro y un manojo de hierbabuena
Para el marinado o adobo:
1 cuadrito de achiote
el jugo de 3 naranjas agrias
sal y pimienta al gusto
Para acompañar:
Salsa de cebolla rebanada y chile habanero asado curtido con naranja agria y su punto de sal
Cebolla y cilantro picado
Tostadas
Y listo!!! a disfrutar!!!!
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Hi Hi! today a delicious and nutritious turkey broth, 100% natural, a traditional dish from the Yucatan Peninsula, this turkey broth is a folksy appetizer that cannot be missing from your weekend dinners, I hope you like it.
INGREDIENTS:
1 turkey in this recipe weighs 5kg
Sufficient amount of water
1/2 small onion
1/2 head of garlic
salt to taste
a bunch of coriander and a bunch of mint
For the marinade or marinade:
1 square of achiote
the juice of 3 sour oranges
salt and pepper to taste
To accompany:
Sauce of sliced onion and roasted habanero chili seasoned with sour orange and its point of salt
Chopped onion and coriander
toasts
And ready!!! to enjoy!!!!
Beef Ribs
Beef Ribs. The Texas BBQ that made me fall in love with BBQ after growing up on sweet, pork BBQ in the south. These are the King of all BBQ for me.
When you are eating BBQ in Texas you are typically eating what is known as short ribs or plate ribs. AKA 123A or 3 bone beef ribs which are trimmed from the mid-section of ribs 6 through 8. This cut can sometimes be difficult to find outside of a butcher shop.
A good alternative are 130 beef chuck short ribs, aka 4 bone beef ribs which originate from the mid-section of ribs 2 through 5. These are easily found at grocery stores or Costco or just ask your butcher.
Meat Church Beef Rib Recipe:
Mill Scale 94 Gallon Offset Smoker:
Butcher Block - Rosewood Block: rosewoodblock.com
Thermapen IR thermometer:
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Watch the newest videos:
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Watch more videos!
Shop Playlist:
Recipes:
Beef Recipes:
Most Popular:
About Meat Church BBQ:
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!
#MeatChurchBBQ #BeefRibs #PlateRibs #ShortRibs
Cooking TRASH / GARBAGE CAN TURKEY (90 minutes!)
MERCH!
NEEDS:
Trash Can:
20 lbs Kingsford Charcoal
24 inch Wood Stake(s)
15 lbs Turkey
1 White Onion
SEASONING:
Lawry’s Seasoned Salt:
Garlic Salt:
Rosemary:
DIRECTIONS:
Match Turkey weight to Charcoal weight and watch this video
BEER BATTERED CHILI RELLENOS:
H4L GEAR
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J A S O N’s Chilli Maple Roast Chicken | Gourmet Cooking Made Easy
Chilli Maple Roast Chicken
Chicken recipes are a dime a dozen. But I have a way of shaking things up. Lo and behold, this recipe for chile-maple roast chicken is both easy and impressive.
“A roast chicken is a blank slate,” i say . “Once you have the technique down, you can apply any flavors you like.” As for my version? It relies on just a few ingredients (chilli powder, maple syrup, ginger garlic paste and, of course, EV Olive Oil OR Salted Butter) for maximum flavor.
“This recipe came about when I dug into a shard of chilli maple bacon” “and my Guinea Pigs at home had to try out various styles that I re created while perfecting this one. Keeping it simple was the key and using the fewer spices, plus the insanely good maple syrup my friend send me from Toronto, I nailed this ad hoc and utterly delicious dish. It’s now my numero uno.”
While this Thanksgiving I was warned about no elaborate turkey, stuffing and trimmings - keep it simple they say, well ……… no one said anything about a roast chicken… and I do proudly know these flavours are well loved so …..
Go ahead, twist my arm. Sneaky me has a lot to be thankful for.
J A S O N
Gourmet Cooking Made Easy