How To make Buffalo Hump Chili
3 Lbs Ground Bison
3 Poblano Peppers
fresh
2 Medium Onions
30 Oz. Rotel Tomatoes :
diced (3 cans)
4 1/2 Tbsp New Mexico Chile Powder
1 1/2 Tsp Ground Cumin
1 1/2 Tsp Paprika
3 Cloves Garlic
1 Fresh Lime
I found the bison at a health food store - that's a good bet for you, too. The New Mexico chili powder might be had from one of a number of mail-order resources if you don't have a local source. The Rotel tomatoes are hot, so you can substitute reqular tomatoes to cool it a little (but it's gonna be hot anyway!)
Brown the bison meat. Bison is lean and clumpy, so add a little oil and break it up as you brown it. Add finely chopped onions and garlic. When onions are clear, add tomatoes and spices. Add water to barely cover, and simmer until meat is tender. Add chopped poblanos for last 20 minutes of simmer, and stir in lime juice before serving. You're really gonna be surprised!
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RECIPE OF ROASTED BEEF KIDNEYS! EVERYONE SHOULD TRY! NO TALK
Hello everyone! Today I will cook beef kidneys in nature high in the mountains in the village. If you have not tried this recipe yet, then you must repeat it with me! Such a delicious recipe you just haven't tried for a long time! If you liked the video, then be sure to subscribe to the channel so that you don't miss anything. See you in the next video!
???? Ingredients:
⚫ Potatoes
⚫ Onion
⚫ Sweet pepper
⚫ Tomatoes
⚫ Chili pepper
⚫ Garlic
⚫ Salt
⚫ Bovine kidney
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Wilderness Cooking channel about cooking delicious dishes in the wild.
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Fire Roasted Beef Hump | 3 Ingredient Beef Roast | Churrasco de cupim | Beef on Rotisserie | Recipe
This roast is an all-day affair. 5kg beef hump roast cooked on an open fire. Devouring a few slices at a time, then placing it back on the fire.
Recipe
∙ 5kg Beef hump
∙ Salt & pepper
∙ 5 Potatoes
∙ Salt & pepper
∙ Canola oil
∙ Chilli sauce Recipe:
∙ Chimichurri Recipe:
Enjoy!☺
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BEEF HEART RECIPE , COOKING SKILL. ENG SUB
BEEF HEART, RECIPE. ENG SUB
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Beef Tongue Tacos
This beef tongue speaks for itself (sorry I had to).
Something I find interesting about food is that our experiences with it change as we grow. When I was younger my dad often came home with beef tongue. I always thought the texture was weird and even though I ate it, I never truly appreciated it.
It wasn’t until my twenties that I accepted the fact that it was really just another cut of beef, and I’ve since grown to love it. It’s a good reminder to me to stay curious and open minded when it comes to food and cooking.
Like any tough cut, tongue needs to be tenderized (though sliced thin and grilled is great too). It’s often traditional to boil it for this step, but I decided to combine boiling with smoking to achieve the texture I was looking for. Let me know if you’ve tried tongue!
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