How To make Fire and Ice Chili
20 oz Pineapple chunks in syrup
2 lb Lean boneless pork roast
--cut into 1-inch cubes 2 tb Olive oil
1 md Yellow onion
chopped
1 Garlic clove :
minced
28 oz Tomatoes, canned cut up
6 oz Tomato paste
4 oz Green chili peppers :
canned
drained, diced 1 Green pepper :
chopped
1 md Yellow onion chopped
2 Garlic cloves :
minced
1/4 c Chili powder
4 ts Ground cumin
1 tb Jalapeno peppers
to 3 tablespoons :
seeded and finely chopped 1/2 ts Salt
Sliced green onions Shredded cheddar cheese Sour cream
Recipe by: Kenny Rogers, Midwest Living, October 1994 Drain the pineapple, reserving the syrup. In a Dutch oven, cook the pork, half at a time, in hot olive oil until brown. Return all of the meat to the pot. Add the first chopped onion and 1 garlic clove. Cook over medium heat until the onion is tender, stirring occasionally. Add the reserved pineapple syrup, undrained tomatoes, tomato paste, green chili peppers, green pepper, onion, 2 garlic cloves, chili powder, cumin, jalapenos and salt. Bring to boiling; reduce the heat. Cover and simmer the chili for 1 1/2 hours, stirring occasionally. Add the pineapple chunks. Cover and simmer for 30 minutes longer. Let the diners add their own toppers. Makes 8 to 10 servings. Penny Halsey (ATBN65B).
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How to Make Garnish Fire Bloom Chili
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How to Make a Fire Bloom Garnish For Sushi.
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In this video tutorial, Chef Devaux will show you how to make a very simple yet stunning Fire Bloom Chili which you can use to decoratively garnish your sushi platters or any other food dish.
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Sweet & Spicy Pickles Recipe | The Crunchiest Pickles You'll Ever Eat
#pickles #breadandbutter #dillpickles
These are without a doubt the crunchiest pickles I've ever had! This pickle recipe is so easy to make and will last in your fridge for up to 6 months!!! Say goodbye to those store bought pickles when you try RFD's sweet & spicy pickles! Once you've mastered the pickling brine, then you can tweak it however you'd like!
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Ingredients:
- 5 pickling cucumbers, (any cucumbers will work)
- 3 cloves garlic
- 2 cups white vinegar
- 3/4 cups water
- 3/4 cup sugar
- 3tbsp salt
- 1.5tbsp whole black peppercorn
- 1tbsp mustard seed
- 4 Thai chilis
Directions:
Slice cucumbers into desired thickness and set aside. Combine the vinegar, water, salt, sugar, pepper, mustard seed, and chilis into a sauce pan and bring to a rolling boil. Immediately turn off the heat and let the brine cool to room temperature. Tightly pack the cucumber chips into an glass jar. Lightly crush 3 cloves of garlic and place them into the jar. Pour the cooled brine over the cucumbers until they are completely submerged. Close jar and place in fridge for at least 24 hours.
Serve & Enjoy :)
Bacon Chili Crisp ON EVERYTHING!!
I love a good spicy crunch and with this bacon version of a chili crisp, you get that plus some chewy smoky deliciousness! Recipe below
INGREDIENTS
1 pound of chopped bacon
2 thinly sliced shallots (1 cup)
5 thinly sliced cloves of garlic (1/4 cup)
2 tbsp minced ginger
1/4 cup red pepper flakes
1/4 cup toasted sesame seeds
2 tbsp ground szechuan pepper corns
1/4 cup sugar
1 cup hot peanut oil
1/4 cup soy sauce
2 tbsp sesame oil
2 tsp salt
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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Chili Crisp Butter made this steak Insane!! #shorts
Ive made Chili Crisp Wings, infused chili crisp into a steak with sous vide…. But never this! It was amazing!
If you want to make any requests for unique and interesting butters drop a comment!
1 stick of butter softened
1.5-2 tbsp of Chili Crisp
1 tbsp of chives
Just combine all the ingredients into a nowl, mix well, then you can tranfer the butter mixture to cling wrap and roll into a log before putting it in the fridge to solidify! It should inly take 30-45 minutes!
Next you can cook ip a steak to your preference! I went with a hot and fast cook over charcoal and it complimented the butter very well!
#steak #compoundbutter #chilicrisp #steakrecipe #steakbutter #steaklover
Chili Con Carne | Easy Healthy Chili Recipe
This simple recipe for Chili Con Carne is super easy to make and so delicious. Perfect for meal prep or an easy weeknight dinner. ✳︎BUTCHER BOX: | Save $20 + FREE uncured Bacon✴︎
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CHILI CON CARNE RECIPE
1 tablespoon avocado oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
4-5 cloves of garlic, chopped
1/2 tsp kosher salt
1 tbsp chili powder
1 tsp dried oregano
1 tbsp tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound grass-fed ground beef
1 (14 1/2-ounce) low sodium chicken broth
1 (14 1/2-ounce) can diced tomatoes
1 (15 1/2-ounce) can kidney beans, rinsed and drained
1 (15 1/2-ounce) pinto beans
DIRECTIONS:
Heat the olive oil in a large pot over medium-high heat. Add the onion, pepper, garlic, salt, chili powder, and oregano. Cook for about three to five minutes or until the veggies are fragrant and beginning to soften.
Stir in the tomato paste, chipolte chili and sauce; cook for another minute before adding the ground beef, breaking it up with a wooden spoon, and cook until the meat loses its raw color (about 5 minutes).
Add the broth and simmer for about 10 minutes. Stir in the tomatoes and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle into your favorite bowl and top with your favorite chili toppings (ie. cheese, scallions, Greek yogurt, etc...).
Makes 4 1.25cup servings
Calories: 328; Total Fat: 12g; Saturated Fat: 3g; Cholesterol: 65mg; Carbohydrate: 24.1g; Dietary Fiber: 7.2g; Sugars: 4.4g; Protein: 28.9g
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