Texas Red Chili
A Bowl of Red. Braised beef chuck in a rich sauce of roasted Guajillo & Pasilla de Oaxaca chilies. Don't sleep on this recipe!
RECETTE ???????? du CHILI CON CARNE ???????? (Tous en cuisine avec Seb)
???????? Chili Con Carne à l'Américaine : Un Voyage Culinaire aux Racines Épicées ????️????
Plongez dans les arômes épicés du Chili Con Carne, un plat qui transcende les frontières pour devenir une icône de la cuisine américaine. L'histoire de ce mets réconfortant remonte aux vastes étendues du Texas, où des influences culinaires variées se sont entrelacées pour créer un chef-d'œuvre de saveurs.
Au 19e siècle, les cow-boys des ranchs texans ont apporté avec eux une tradition de cuisine simple, où la viande hachée était un ingrédient de choix. Les échanges culturels avec les populations mexicaines voisines ont ajouté une touche épicée à cette préparation, donnant naissance à ce que nous connaissons aujourd'hui comme le Chili Con Carne.
Les origines du plat remontent également aux caravanes de bétail, où les ingrédients non périssables étaient essentiels. Les haricots rouges en conserve, la pâte de tomate et les épices sont devenus des compagnons fidèles des cow-boys, contribuant à l'évolution du Chili Con Carne.
La popularité de ce plat s'est renforcée au 20e siècle, notamment avec son inclusion dans les menus de restaurants et sa présence lors de compétitions de cuisine. Les variations de la recette sont infinies, reflétant la diversité culturelle et la créativité culinaire des États-Unis.
Aujourd'hui, le Chili Con Carne transcende les frontières géographiques et culturelles. C'est un hommage aux racines du Texas, un rappel des échanges entre traditions culinaires, et surtout, une célébration des saveurs audacieuses qui ont conquis le palais américain depuis des générations.
Servez-vous d'une portion de ce Chili Con Carne chargé d'histoire, où chaque bouchée vous transporte à travers le temps, jusqu'aux époques où les cow-boys appréciaient ce mélange épicé au coin du feu.
7 cl d'huile
1 kg de bœuf, en cubes ou haché
1 Oignon, haché finement
2 à 3 gousses d'ail
4 à 6 Piments chili séchés (ancho, Nouveau-Mexique ou guajillo)
1 CàS de Coriandre moulue
2 CàC de Cumin moulu
1 CàC Origan
230 gr de tomates, hachées
115 gr de sauce tomate
23 cl d'eau
des haricots rouges
Sel et poivre
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Part 2: My Texas Homemade Quick Beef Red Chili Is Served | You Guys Have To Make My Chili It Is Good
Deirdre Clemons | #deirdreclemons
Happy Friday, February 7. 2020
#texaschili #mukbangchili #soulfood #soulfoodcooking #texaschilirecipe #chilisoup #mukbanghomemadefood
Part 2:
My Texas Homemade Quick Beef Red Chili ????????????????| How I make my homemade chili. Hum Delicious ????????????
Make sure you watch both videos Part 1 and Part 2 that I uploaded on my Texas Beef Red ???? Chili. ????????????
You guys this is how I looked when I am cooking in my kitchen NO makeup really don't wear NO makeup at all. Bare Face don't care ????????♀️. I started edit this part out but the only part I didn't like was turning the camera around trying to drink ny wine ???????????? and keep the camera on me. I need to hurry up and get me a Tripod Stand! Lol ????.
Mukbang foods | Why I Called This A Mukbang Meal | Mukbang is usually defined as a live-streamed eating show | But it can be more than that. Sometimes, the host cooks the food on camera first, then eats it. |
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If you would like to contribute to my cookbook I appreciate it. My cookbook I share personal anecdotes and cooking tips every step of the way. From comfort foods, deep southern dishes, to delicious desserts, this book has something savory for everyone. Need to expansion my cookbook to the world so by that been said. I am just asking for a little help. I have always wanted to come out with my own cookbook I dedicated it to my mom and dad. Because that's where I learn my cooking skills with my parent that why I say I dedicated it to them. And I also dedicated to my immediate family my husband and kids because they are my supporters as well.
BIO: Food has always been at the center of my life. Most people who knew me as a child know I have always love to cook and watch my mom cook daily. But having a passion for food, and the ability to share it with others is a gift that you can give to those you love. It is with that spirit I share my cookbook to the world. Throughout this book you will see many different recipes I grew up on, how I love my southern foods from East Texas. I have many food photos, and recipes on my mom and dad traditional recipes. My mom and dad is a Christian family, when I show my mom my cookbook she was very proud of the content in the book. I told my mom it's very hard to sell your product online to people and sometimes they can over look your product. Especially if they don't know you or you're not a Celebrity in their world. My mom always say Baby don't worry about what people think or you. As long as you pray about it; and keep God first that's what's court.
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JB's Journal - Texas Chili
Chili was the main course for cowboys during the cattle drive days in the early settlement of Texas. Through the years, chili became so popular that in 1977 the Texas legislature proclaimed it the official state dish. In this J.B.’s Journal, J.B. Smith shows us why everyone wants their recipe to be the best.
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The CASI chili winner was Roger Foltz of Dallas who also won Terlingua chili cookoff in 2004. The chili cookoffs also raise money for various causes and the Rose City competition donated $2800 to the Spirit of St. Louis riding center for special needs adults and kids in Tyler.
MAMA Z'S POWER XL TEXAS CHILI #bluecollarhomesteadchili2021 ????
Today we are making Mama Z's Texas chili! Blue Collar Homestead ask me to join in there chili challenge! You can too, Just make your video and have #bluecollarhomesteadchili2021 in the description!
Link to the video
What you need
1 Pound of hamburger and 1 pound of breakfast sausage
1 onion finely diced
1 cup of diced bell peppers
2 1/2 teaspoons minced garlic (or to taste)
28 ounce can diced tomatoes do not drain
1 16 ounce cans tomato sauce
1 cup beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
2 teaspoons cocoa powder
1 teaspoon granulated sugar
1 1/2 teaspoons kosher salt
3/4 teaspoon ground pepper
Assorted toppings such as shredded cheese, tomatoes, green onions and sour cream
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The Ultimate Guide to Perfecting Your Homemade Chili
The Ultimate Guide to Perfecting Your Homemade Chili - Want to make the best chili ever? In this guide, we'll teach you the secrets to making your chili taste perfect every time. From ingredients to techniques, we'll cover everything you need to make a delicious, hearty chili.
If you're looking for a delicious and nutritious meal, give this Ultimate Guide to Perfecting Your Homemade Chili a try! It'll show you how to make a chili that'll have you coming back for more time and time again. With this guide, you'll be able to make the perfect chili every time!
Ingredients:
2 lbs. lean Ground Beef
1 Onion diced
The Level Up B Rub -
1 Jalapeno
4 cloves Garlic
2 ½ tbsp. Chili Powder divided (or to taste)
1 tsp. Cumin
1 Green Bell Pepper
14 ½ oz. crushed Tomatoes
19 oz. Kidney Beans
14 ½ oz. diced Tomatoes with juice
1 ½ cups Beef Broth or Beer
1 tbsp. Tomato Paste
1 tbsp. Brown Sugar optional
Salt and Pepper to taste
All Purpose Seasoning:
The Level Up Series A Rub:
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