How To make Fire EaterS Delight Chili (Slow Cooker)
How To make Fire Eater"S Delight Chili (Slow Cooker)
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3 pounds ground beef 3 tablespoons chili powder 2 teaspoons cumin 2 cubes beef bouillon 1 teaspoon paprika 1 teaspoon oregano 1 12 oz can beer 1/3 cup water 1 15 oz can kidney beans
undrained 4 cloves garlic 1 medium onion :
chopped 1 6 oz -can tomato sauce 1/2 teaspoon corriander 1 teaspoon hot papper sauce 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon pepper Brown ground beef in skillet; drain. Place in slow cooker. Add remaini ng ingredients. Cook on HIGH for 3-4 hours or on Low for 6 - 8 hours. Ser ves 12. By Alice <afpoe@swbell.net> on Jun 24, 1998.
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ASMR YAM AND PLANTAIN FUFU WITH EGUSI SOUP MUKBANG |turkey wings soup| Trying plantain fufu for the first time / Nigerian food (Talking/NO Talking) |soft Eating Sounds| Vikky ASMR Mukbang | ASMR EATING African food Mukbang ASMR | fufu ASMR | fufu ASMR FOOD
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Ginger in a tomato soup sounds unusual. It works beautifully though, bringing a really nice fragrant warmth. Give it a go.
600ml Vegetable Stock 12 Vine Tomatoes 400ml Coconut Milk Knob of Ginger 5 Cloves of Garlic 2 Red Onions 1 Red Chilli Bunch of Coriander Loaf of Sourdough 1 Tbsp White Wine Vinegar Salt Pepper Olive Oil
Step 1. Preheat your oven to 180°C/356°F.
Step 2. Halve the tomatoes and place on a baking tray (chopped sides facing upwards). Drizzle olive oil over the tomatoes. Add the garlic cloves (skins on) to the tray along with the ginger (skin on). Sprinkle a pinch of salt over the tray. Roast in the oven for 20 minutes.
Step 3. Remove the baking tray from the oven and move the tomatoes over to one side of the baking tray.
Step 4. Slice up your onions, add them to the tray along with whole red chilli. Drizzle olive oil and salt over the top and place back into the oven for 25 minutes.
Step 5. Take the tray out of the oven and peel the skin off the ginger and squeeze the garlic out of the skins.
Step 6. Add the contents of the baking tray to a saucepan, followed by the coconut milk and vegetable stock. Blend until a smooth orange colour. Add a drizzle of white wine vinegar and a pinch of pepper. Mix together.
Step 7. Remove the soup from the heat and ladle into bowls. Top with a drizzle of olive oil, a few drops of coconut cream and a scattering of chopped coriander. Serve with two slices of toasted sourdough and enjoy!
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Southwest Vegetarian Chili | Herbalife Nutrition
Looking for fresh meal prep ideas? Try this Southwest Vegetarian Chili recipe.
You'll need:
- 1 green bell pepper, chopped - 1 can (15 oz) of black beans - 2 cups of corn, fresh or frozen - 1 medium onion, chopped - 1 can (15 oz) of fire roasted tomatoes - 1/2 cup of quinoa, uncooked and rinsed - 2 1/4 cups of vegetable broth - 1 tbsp chili powder - 2 cloves of garlic, minced - 1 1/2 tsp. salt - 1 tsp. pepper - 1 tsp. ground cumin - 1 tsp. oregano
Instructions: Place ingredients in slow cooker and cook on high for 3 hours.
Makes 6 servings.
Per serving: Protein: 10g Fiber: 13g Calories: 270
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