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
World's Best Cincinnati Chili - An Easy and Delicious Recipe!
Looking for the perfect Cincinnati chili recipe? Look no further! This easy and delicious recipe is the world's best!
In this video, we'll show you how to make the world's best Cincinnati chili in just 30 minutes – perfect for any winter night! This chili is hearty, delicious, and perfect for any occasion!
Whether you're a fan of chili or not, we think you'll love this recipe! So be sure to give it a try – we promise you won't be disappointed!
CHEF RV’s HOMEMADE SIOMAI & CHILI GARLIC SAUCE
SIOMAI WITH CHILI SAUCE
1kg pork giniling with fats
2 tsp. salt
1 tsp. black pepper
2 tsp. chicken powder
½ cup chopped onions
½ cup chopped carrots
¼ cup all-purpose flour
2 pcs. whole eggs
2 tsp. white sugar
2 cups garlic
1 cup minced red chilies
1 cup cooking oil
¼ cup brown sugar
1-2 tbsp. salt
⅓ cup tomato paste
enough water to cover the mixture
Making VERY Chunky Chili!
Happy Labor Day Weekend! Today I make a great big pot of VERY chunky chili and Don makes honey cornbread! See how it comes out! Also, Don helps his brother Dave change his fiance's brakes and we harvest the Jacob's cattle beans!
#chili #cooking #brakes
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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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I also have an Instagram and Facebook account Cooking with Chef G.
Thank you guys for watching! See you next time! Bye!
Rittz - Starving Artist- Episode 5 - Habanero Chili
Rittz - Starving Artist- Episode 5 - Habanero Chili
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