How To make Brother Dave's Chili
3 Lb Stew meat*
1 Tb Corn oil
if needed
Black pepper to taste 1/2 C Chili powder
1 Tb Salt
3 Bell peppers :
chopped
2 Large onions chopped
2 Ts Ground comino and seeds
2 Ts Paprika
2 Ts Cayenne pepper
2 Ts Oregano
2 C Chickenstock :
or your choice
1 12 Oz Can tomato sauce
6 Whole tomatos sliced up
1/2 C Masa harina
1 48 Oz Can v8
1 Tb Dried red peppers**
Jalapenos -- to taste 1 Dash pehchaud's bitters
1 Pinch nutmeg
3-6 ea large cloves garlic; chopped 2-3 ea magnolia
leaves; minced *Or chuck roast coarse chopped (lose the **Santa Fe variety works here Brown the meat, work in the spices, onions, and peppers. Simmer about 30 minutes or until it looks good. Add tomato sauce, tomatoes, broth and simmer several hours until it looks good. Add the Masa to thicken the mix and when it's ready, add the Peychaud's and nutmeg to set it off. You'll know it's ready when you can't identify anything in the pot. (Get rid of those bay leaf stems) This really goes good with cornbread, but what doesn't? DWR
How To make Brother Dave's Chili's Videos
The Chili Brothers Explore Some Pretty Hot Sauces
The Chili Brothers, Jake & Dave, along with two friends explore 9 progressively hotter hot sauces.
Nashville Hot Chicken As Made By Spike Mendelsohn #TastyStory
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Nashville Hot Chicken As Made By Spike Mendelsohn
Servings: 4
INGREDIENTS
4 chicken breasts (5 ounces each)
4 extra large eggs
4 ounces whole milk
2 cups plain bread crumbs
4 brioche buns
12 bread and butter pickles
Canola oil for frying
Salt
Spicy pepper oil
4 tablespoons cayenne pepper
3 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
2 teaspoons Spanish paprika
16 ounces sunflower oil
PREPARATION
Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside.
Trim the excess fat off the sides of the chicken breast.
Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly.
In a medium-sized mixing bowl, crack the eggs and whisk with the milk.
In a separate medium-sized mixing bowl, add the bread crumbs.
Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time.
Transfer to a parchment-lined baking sheet.
Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F/170˚C.
Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown.
Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt.
Transfer to the brioche buns.
Whisk together the spicy oil so none of the seasoning settles to the bottom, and drizzle 2 tablespoons over each chicken breast.
Add 3 bread and butter pickles on top of the chicken and place the top bun.
Enjoy!
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MUSIC
Licensed via Audio Network
Created by
THE LEGENDARY CHILI GARLIC SAUCE UNLOCKING THE SECRET
Hello guys! Welcome back to my channel. Today I'll show you how to make a chili garlic sauce. This recipe will make your garlic crispy, fiery hot, and flavorful. It will make you eat more.
Chili Garlic Sauce
Cook time: 15 minutes
Prep time: 5 minutes
RECIPE:
100g Red Chili
1cup Dry Chili
3bulb Garlic
2tsp Salt
2tsp Brown Sugar
2TBSP Soy Sauce
2 1/2cup Olive Oil
*Fry garlic until it changes color to yellow, and then add your fresh chili.
*Cook it for 10 minutes in a low heat.
*Add dry chili and brown sugar continue cooking for another 5 minutes.
*Turn off the heat and add the soy sauce.
*Let it cool down before putting it inside the container.
TIPS:
*When chopping the chili you should wear a plastic gloves, so that the heat won't transfer to your hands.
*Fry garlic until it changes the color to yellow, not brown. Brown color of the garlic gives you bitter taste.
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Thank you guys for watching! See you next time! Bye!
$335 vs $18 Chili: Pro Chef & Home Cook Swap Ingredients | Epicurious
Pro chef Saúl Montiel from Cantina Rooftop and home cook Joe are swapping recipes and hitting the kitchen to make some chili. We provided Joe with all the ingredients necessary to make chef Saúl’s over-the-top $335 chili recipe, sending only $18 worth of materials back the other direction. Will Saúl elevate Joe’s more modest materials into something gourmet? Can Joe keep up with the demands of Saúl’s recipe? Which one looks better to you?
Keep up with chef Saúl on Instagram at @chefsaulmontiel and @CantinaRooftop
Find Joe on Instagram and other social platforms at @mrjoemiles
Director: Chris Principe
Director of Photography: Ben Dewey
Editor: Eric Bigman
Pro Chef: Saúl Montiel
Home Cook: Joe Miles
Sr. Culinary Director: Kelly Janke
Producer: Michael Cascio
Culinary Producer: Mallary Santucci
Culinary Associate Producer: Katrina Zito
Associate Producer: Tim Colao
Line Producer: Jennifer McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Caleb Weiss
Audio: Rachel Suffian
Production Assistant: Kayla Zimmerman
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
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ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
How to make the best Super Bowl chili!
The Super Bowl and chili go together like Scooby Doo and Shaggy, so we are proud to share the recipe for the best chili ever--amazingly we got the recipe from Mike Nesmith of the Monkees!
Sean Evans and Chili Klaus Eat the Carolina Reaper, the World's Hottest Chili Pepper | Hot Ones
In the first season of Hot Ones, host Sean Evans proved that there's no wing he can't handle. But the world of spicy foods doesn't end at Mad Dog 357 hot sauce. To train for Season 2 and ensure his invisibility on the Hot Ones stage, Sean met up with a true legend of the chili world—Denmark's ghost-pepper-popping Chili Klaus—to take on the hottest chili pepper known to man, the Carolina Reaper. Special thanks to Smokin' Ed Currie of PuckerButt Pepper Company in South Carolina for providing the heat.
Watch more episodes of Hot Ones:
Watch more Chili Klaus:
Subscribe to First We Feast on YouTube:
Check out more of First We Feast here:
Season 1
Episode 9
First We Feast videos offer an iconoclastic view into the culinary world, taking you behind-the-scenes with some of the country's best chefs and finding the unexpected places where food and pop culture intersect. Click here to purchase Hot Ones hot sauces:
#hotones #spicywings
#hotones #spicywings