This Will Be Your NEW CHILI Recipe | Chef Jean-Pierre
Hello There Friends, an Amazing Chili recipe today! This Chili with be your NEW Family Recipe, I'm really excited to share it with you! This is really an American Classic that can be made so many different ways. I needed to show you my version and I hope you make it! Let me know what you think in the comments down below!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Garlic Olive Oil:
❤️ Staub Dutch Oven:
❤️ Woll Non-Stick Fry Pan:
❤️ Silicone Spatulas set of 3:
❤️ La Valle Tomatoes:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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How to Make the Best Chili Ever
This hearty, meaty chili will fill up the hungriest of appetites. This recipe makes a big ole batch of chili. This recipes contains 4 lbs of meat! 3 lbs of ground meat and 1 lb of chuck roast or stew meat. I love this recipe with venison instead of beef as well. Any combo of meats works but having plenty of ground meat plus some large chunky meat that will break down and get super tender during a 6-8 hour cook is the best.
If you want to try this recipe with venison, but don't hunt, our friends at Maui Nui Venison sellship amazing Axis deer meat. It's the one of the cleanest tasting game meats and nutrient dense!
This recipe will require a large slow cooker or dutch oven. It has a medium spiciness level. You can adjust that by adding more or less chili seasoning.
Recipe:
Texas Chili Seasoning:
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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!
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Steak and Chili Oil Eggs Recipe | Over The Fire Cooking by Derek Wolf
Steak and Chili Oil Eggs for a meal anytime of the day ????????????????
I have been seeing chili oil making the rounds on social, so I had to try some out myself. Made a more simple chili oil frying some aromatics in oil, then pouring that over the top of Sichuan Chili Flakes. Marinating a ribeye in a bourbon soy marinade, we will grill it over the flames and then fry some eggs in the homemade chili oil. This was out of this world! So freakin delicious! Find this whole recipe on my blog or by clicking the link in my bio! ???? ????
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Easy Steak Chili Cowboy Style
A carnivore's dream!!! This Steak Chili is full of flavor. The recipe below is for 10 pounds of beef. The recipe in the video was modified a little for 7 pounds of beef. Steak is not a part of this recipe but can be added by following the directions in the video. Remember to subtract the amount of ground beef for the amount of steak using.
#YESChef #chili #steakchili #Cowboychili #southwestchili #BigChefDro #LetsCook #YESChefCreates #TheChefsTable #cooking #food #foodie #foodporn #instafood #homemade #foodphotography #yummy #foodstagram #delicious #foodblogger #foodlover #chef #cook #dinner #healthyfood #tasty #instagood #homecooking #love #kitchen #baking #lunch #eat #cookingathome #foodies #foodgasm #healthy #cheflife #bhfyp
INGREDIENTS
Oil, Canola ½ Cup
Onion, White, Diced 1 Quart Fresh, Dice
Garlic, Minced 3 TBSP
Ground Beef, Raw 10 Pound
Salt, Kosher 2 TBSP
Water 2 Quart
Tomatoes, Pureed 2 Quart, Canned
Tomatoes, Diced 2 Cup Canned, Drained
Red Peppers, Roasted, Diced 2 Cup Canned, Dice
Green Chili, Roasted, Diced 1 Cup Canned, Dice
Red Kidney Beans 29 OZ Canned, Drained
SPICE MIX
New Mexico Chili Powder 1 1/2 Cup
Cumin, Ground 1/4 Cup
Onion Powder 2 TBSP
Garlic Powder 1/4 Cup
Red Chili Pepper, Flakes 1 TBSP
Salt, Kosher 1 TBSP
Basil, Dry 2 TBSP
Thyme, Dry 2 TBSP
INSTRUCTIONS
1. IN A LARGE POT, HEAT CANOLA OIL OVER A MEDIUM FLAME. WHEN OIL IS HOT, SAUTÉ THE ONIONS UNTIL SOFT AND TRANSLUCENT. DO NOT COLOR.
2. ADD GARLIC AND SAUTÉ FOR 2-3 MINUTES. DO NOT COLOR
3. ADD GROUND BEEF AND SALT. SAUTÉ UNTIL THE GROUND BEEF IS COOKED. BREAK UP THE GROUND BEEF INTO SMALLER PIECES WHILE COOKING.
4. WHEN THE BEEF IS COOKED, DRAIN OFF ALL EXCESS FAT.
5. RETURN BEEF TO THE LARGE POT.
6. ADD THE SPICE MIX AND SAUTÉ FOR 5 MINUTES. STIRRING CONSTANTLY AND VIGOROUSLY.
7. ADD THE PUREED TOMATOES AND WATER. BRING TO A BOIL. THEN SIMMER FOR 45 MINUTES OR MORE DEPENDING ON CONSISTENCY.
8. AFTER 45 MINUTES, ADD KIDNEY BEANS, DICED TOMATOES, ROASTED PEPPERS AND GREEN CHILES, STIR IN AND REMOVE FROM HEAT.
9. LET STAND FOR 20 MINUTES AND SERVE
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How to Make Texas Red Chili | Beef Chili Recipe
NO BEANS ABOUT IT! This bold, Texas red chili recipe is anchored with beef and chili peppers, no beans allowed. Masa harina will become your new secret weapon for thickening this Southwest-style Texas Red Chili (and other chili recipes, too!).
Recipe instructions:
INGREDIENTS:
2 pounds Certified Angus Beef ® chuck roast, trimmed of excess fat, cut to 1-1 ½ inch cubes
2 dried ancho peppers, stems and seeds removed
4 dried guajillo peppers, stems and seeds removed
2 tablespoons kosher salt, divided
1 teaspoon black pepper
1 tablespoon light olive oil, divided
2 medium onions, diced
4 cloves garlic, minced
1 tablespoon cumin powder
2 teaspoons dried oregano
1 tablespoon brown sugar
2 tablespoons corn masa flour
1 can (15-ounce) diced tomatoes
3 cups low-sodium beef stock
2 limes, juiced
Sour cream (optional garnish)
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