How To make Deadman's Chili
2 1/2 lb Coarse ground beef chuck
1/4 c Green &/or red Bell pepper
-(leaner the better) 6 Cloves garlic minced
1 lb Coarsely chopped &
-boned beef 1/4 c Masa harina (fine yellow
-cornmeal} 3 c Stewed chopped tomatos
1 1/2 c Tomato paste
4 tb Chili powder
6 Whole Jalapeno peppers
1 1/2 ts Cayenne flakes
1 1/2 ts Salt
4 tb Ground cumin (freshly ground
1 tb Blackstrap molasses
3 md Onions coarsely chopped
12 oz Beer (not lite)
1 ts Angostura Bitters
2 oz Tequila
4 oz Sour mash whiskey
3 Bay leaves
Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer and cook for 1.5 -2 hours stiurring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side sof the Jalapeno peppers and by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled eggs as well. Serves 6-8 persons.
How To make Deadman's Chili's Videos
Delicious Singapore Chilli Crab Recipe!
In today's episode of Wok Wednesday, Jeremy shows us how to prepare a fresh crab and then cook a Singapore chilli crab dish, all in our brand new kitchen!
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Peter Falk’s Hilarious Acceptance Speech for COLUMBO | Emmys Archive (1972)
Peter Falk explains, in great detail, what it took for him to make it to the 1974 ceremony to collect his award for Outstanding Lead Actor in a Drama Series.
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Dead Man's Fingers: Banana Rum Review
Dead Man's Fingers is a rum brand with a frankly staggering number of flavours to have come out in the last few years - their Hemp Rum was an eye catcher for folks hoping to get stoned off their booze and they've expanded ever since with an assault course of new rum flavours and even expanding into vodkas and tequilas.
This is the Dead Man's Finger's Banana rum - a lurid yellow bottle with a potent smelling liquid inside - is it any good?
#rum #review #comedy
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Chef Foster Deadman shares tasty recipes
Heirloom tomato caprese
How to Cook: Singapore Chilli Crab RECIPE BY PAUL BREHENY
Singapore Chili Crab, Please subscribe to our channel.
Chef Paul Breheny from the hook and the cook shows you how to cook Singapore Chili Crab.
Paul shows you how easy it is to cook Singapore chili crab.
For the complete recipe for Singapore Chili crab go to and click recipes.
Please leave any comments if you would like to see Paul cook any other dishes.
Here the Recipe folks
Recipe:
2 x Blue swimmer crab (cleaned) or 1 mud crab (cleaned)
6ooml tomato Sauce
300mls of Hot chili sauce
30ml soy sauce
150g sliced French eshallots
50g garlic finely sliced
50g ginger
4 x long red chillies
400 ml chicken stock
80g cornflour
½ bunch green shallots sliced thinly
100mls vegetable oil
Method:
Cut crabs into quarters and lightly crack shells to allow flavour to reach the meat.
In a thin based wok stir fry eshallots and chilli.
Add ginger fry till aromatic.
Add garlic and crab pieces fry.
As crab starts to change colour add Tomato sauce chilli sauce and half stock.
Bring to the boil.
Turn heat down and simmer for approx10mins with a lid on.
Remove crab to a separate tray and keep warm and reduce sauce.
Mix rest of chicken stock with corn flour and add slowly to boiling sauce until you get correct consistency.
Finish with soy sauce.
Arrange crab on large platter and poor plenty of sauce over crab.
Garnish with finely sliced Green shallots.
PS Wear a bib and have a finger bowl ready and plenty of napkins.
Allow for a little more cooking time when using Mud Crabs.
Enjoy
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