How To make Chili Beans From San Francisco Fire Departmen
1 lb Dry pinto beans
1 cn (10 oza) red chili sauce
Water 1/4 c Vinegar
1 lb Ground chuck
1 tb Chili powder
1 lg Onion -- chopped
ds Hot sauce 1 cn (1 lb) stewed tomatoes
Salt and pepper
Cover beans with cold water, cover pot and bring to boil. Reduce heat and simmer for 3 hours, adding water as needed. In a skillet, slowly brown ground beef. When crumbly, add onion and saute until limp. Add to beans along with rest of ingredients except the salt and pepper. Cover and simmer for three hours or until beans are tender and liquid is somewhat thickened. Add salt and pepper and serve. From: San Francisco Fire Department, Engine Company 32. Formatted by Mary Wilson, BWVB02B, San Diego, Jan
1994.
How To make Chili Beans From San Francisco Fire Departmen's Videos
Rookie cooking part 3 #fire #firefighter #lasvegas #motivation
Fried Clams
Keith Pooler of Bergamot restaurant brings a classic fried clam recipe from Boston's North Shore, a location he calls Frying Clams Central. Keith's fried clams are simple but delicious. The clams are dredged in a mix of corn flour and all-purpose flours then fried crispy while maintaining the soft and juicy clam inside.
Jags OL & Super Bowl Champion Chandler Brewer | Shootin' The Que Podcast
Get an inside look at the Super Bowl with champion Chandler Brewer as he talks about what it was like going from a small town to Los Angeles, a typical week training in the NFL, and finally the feeling of winning the Big Game! It's time to break out your favorite football foods with Heath and Candace in this week's episode of the Shootin' The Que podcast!
0:00 - Start
0:13 - Getting Ready For The Big Game/Taylor Swift
2:42 - Glazed BBQ Wings
4:19 - Best Restaurant Wings
5:38 - Game Day Chili
8:59 - Sausage In Spaghetti?
9:40 - Championship Pulled Pork
11:19 - The Money Muscle
13:30 - Favorite Football Food
15:22 - Chandler Brewer/Jacksonville Jaguars
16:40 - Winning The Super Bowl
18:18 - From College To The NFL
19:38 - Fighting To Stay
20:29 - Country Boy To The Big City
21:36 - Welcome To The NFL Moment
22:06 - Typical Work Week In The NFL
24:18 - Game Day Nerves
25:05 - Playing With The Rams
25:49 - Football Food/Home Cookin'
27:29 - Hunting In Arkansas
28:23 - Getting Stuck In The Attic
29:28 - Diamond Babies
30:28 - Thoughts On The Super Bowl
32:34 - Taylor Swift And The NFL
33:49 - Future Plans
34:47 - Raising Money For The American Cancer Society
36:58 - Finding Chandler On Social Media
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Hot Soup Thrower Arrested
Thirty-one-year-old Amanda Martinez was arrested Wednesday, charged with a Class A misdemeanor, assault causing bodily injury, according to Bell County Sheriff's Department. Restaurant manager Janelle “Nelly” Broland says she had nose bleeds after Martinez allegedly threw soup in her face. Thankfully, the hot soup had cooled down, but Broland says the experience was still painful. If convicted, Martinez faces up to a year in jail and a fine of up to $4,000.
Goodtaste with Tanji – Season 4 Episode 1
Join us this weekend for the premiere of season 4 of Goodtaste! In this week’s episode we’ll be road tripping to Lockhart, the official Texas Capital of Barbecue. There, we try some of the biggest ribs in the state at Black’s Barbecue and learn about their unique “L” shaped pits, a style that is considered ancient by today’s standards. Then follow along as I visit Picoso’s Mexican Kitchen, a Lubbock restaurant that serves outside-the-box Tex-Mex such as a deep-fried avocado stuffed with cheese and all of your favorite fajita fixings. Bonus? The owners donate their profits to help their staff and local charities. Finally, we stop in for a real feast at Steak 48 in Houston, a modern steakhouse that serves hulking ribeyes and tomahawks on sizzling 500 degree plates not to mention a sweet corn crème brûlée that will melt your Texas loving heart.
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