Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
Mexican Ground Beef Rice Casserole
The most amazing casserole that's juicy, cheesy and loaded with BIG Mexican flavours!
On the table in 30 minutes, made in ONE POT.
PRINT RECIPE.
Cheesy texture like risotto except it tastes like Beef Enchiladas!!
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More easy, cosy casseroles
One Pot Chicken Broccoli Rice Casserole
Emergency Chicken Rice Casserole (from SCRATCH!)
Faster Chicken Stew (Casserole)
Cheeseburger Casserole (Homemade Hamburger Helper)
Creamy Parmesan Garlic Broccoli Casserole
One Pot Chicken Enchilada Rice Casserole
Easy Crock pot Cowboy Chili Recipe - The Best Crockpot Chili!
This Crock pot cowboy chili is simple but amazing. Get the full recipe -
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National Champion Chili Recipe (2018)
This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here:
All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.
There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.
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Mexican Inspired Rice and Beans Recipe ???? Healthy One Pot Black Bean Vegan Food (Super Easy)
Let me show you a simple Mexican-inspired rice and beans recipe you and your friends can enjoy.
➡️ Black beans are a good source of fiber, proteins, and vitamins.
Coupling with the fragrant basmati rice, peppers, cilantro, and lemon juice only ensures this meal is both aromatic and healthy at the same time.
The addition of strained tomatoes, cumin, paprika, and cayenne spices gives this dish the flavor we look for in Mexican-inspired meals.
➡️ This dish is for sure one of the easiest, most aromatic, and flavorful meals you could quickly fire up from your kitchen.
You now have one recipe in your back pocket you could go to whenever you need a Mexican-inspired meal or just to have an excuse to open that can of black beans in the back of your pantry.
???? Is there another Mexican-inspired dish you'd like to see me prepare? Let me know in the comments below.
▶️ RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 200g White Basmati Rice (washed thoroughly with water)
2 Cups / 1 Can (540ml Can) Cooked Black Beans OR Pinto Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 / 200g Cup Onion - Chopped
1 Cup / 150g Green Bell Pepper - Chopped
1 Cup / 150g Red Bell Pepper - Chopped
2 Tablespoon Garlic - finely chopped
3/4 Cup / 175ml Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Cumin
1 Teaspoon Paprika
1/4 Teaspoon Cayenne Pepper or to taste
1 Cup / 125g Frozen Corn kernels (you can use fresh corn)
1 Cup / 240ml (low sodium) Vegetable Broth **OR AS REQUIRED
✅???? (**NOTE - Sometimes one batch of basmati rice is dried than the other so may require more liquid to cook. SO ADJUST ACCORDINGLY)
Salt to Taste (I have added total 1+3/4 Tsp of Pink Himalayan Salt)
Garnish:
1+1/2 cup / 100g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
OPTIONAL - Lime or Lemon juice to taste (Taste the rice first and ADD ONLY IF IT’S NEEDED, I have added 1/2 tablespoon of lemon juice as I like it a bit sour)
Black pepper to taste (I added 1/2 teaspoon)
Drizzle of extra virgin Olive oil (I have added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the rice - a few times until the water runs clear. Drain 1 can of black beans. Set the rice and beans aside to drain any excess water.
(Use a Wider Pot to cook this dish, the rice will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red and green bell pepper, salt and fry on medium to medium high heat (depending on the heat of your stove) until the onions and pepper starts to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip it.
Once the onion starts to brown, add the garlic and fry for about 1 minute or until fragrant. Then add the strained tomatoes, ground cumin, paprika, cayenne and mix well. Add the washed rice, cooked black beans, corn kernels, salt, vegetable broth and mix well. Bring to a boil and then cover and cook on low heat for about 15 minutes or until the rice is cooked (but not mushy).
Uncover and turn off the heat. Add the chopped green onion, cilantro, lemon juice, black pepper, drizzle of olive oil and mix it very gently because rice is very soft at this point and over mixing can cause the rice grains to break.
(NOTE: taste the rice before adding lemon juice and add lemon juice ONLY IF NEEDED)
Cover and let it rest for 5 minutes before serving. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Use a Wider Pot to cook this dish, so that the rice can cook more evenly without getting mushy
- Every stove is different so regulate the heat accordingly
- The Cooking time depends on several factors - the type of pot being used, heat of the stove, moisture content of the ingredients etc. so please use your judgement and adjust the cooking time accordingly
- Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so please do not skip it)
- This recipe is for white basmati rice, if you are using a different kind of rice adjust the water accordingly
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Cowboy Beans - the Perfect Side Dish for Barbecues
This cowboy beans recipe takes beans to a whole new level! A delicious meaty bean dish that pairs perfectly with Barbecue, popular in Southwestern US. Easy to make, infinitely satisfying, and perfect for anything from dinners to cookouts to parties. Here is how you make it.
CHAPTERS:
0:00 The Perfect Barbecue Side Dish
1:04 Crisp the Bacon
1:31 Cook Down Veggies
2:18 Ground Beef & Garlic
3:05 Sauces & Seasonings
4:36 Beans
5:50 Bake
6:14 Done!
6:44 Taste Test
THINGS YOU’LL NEED:
½ pound bacon chopped
1 medium onion chopped
2 jalapeno peppers chopped (or use a bell pepper for a milder version)
4 cloves garlic chopped
1 pound ground beef 80-20
¼ cup bbq sauce use your favorite
¼ cup ketchup
2 tablespoons spicy brown mustard
2 tablespoon molasses
2 tablespoons red wine vinegar
¼ cup brown sugar
1 tablespoon chili powder
Salt and pepper to taste
2 16-ounce cans kidney beans (drained)
1 16-ounce can butter beans (drained)
1 16-ounce can pork and beans
Hot sauce to taste
FOR SERVING: Shredded cheese if desired
GET THE FULL RECIPE:
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I had so much fun making this! What other videos would you like to see?
-Mike
#cowboy #recipevideo #recipe #barbecuefood #southerncooking