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).
How To make Fire and Ice Chili's Videos
Bonafide Chili Recipe: All Beef - No Beans
Chili Recipe with Big, Beefy Flavors and No Beans!
#chili #chilirecipe #howtobbqright
All Beef Chili Recipe - NO BEANS
WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Bonafide Chili Seasoning
All Beef - no bean - Chili Recipe
- 2 lbs beef chuck roast
- 2 lbs beef sirloin steak
- 1 onion diced
- 4-5 garlic cloves minced
- 1/2 cup Malcom’s Bonafide Chili Seasoning
- 28oz can diced tomatoes
- 28oz can tomato sauce
- 1 cans Rotel diced tomatoes and chilis
- 1 can diced green chilis
- 1 Tablespoon Worcestershire
- 1 Tablespoon beef broth concentrate
- 2 teaspoons sugar
- Salt and Black Pepper to taste
1. Cube the chuck roast and sirloin. Season with Bonafide Chili Seasoning and toss.
2. Run the seasoned cubes of beef through a meat grinder using the course grinding plate.
3. Brown the ground meat in a large Dutch oven over medium heat.
4. Add the diced onion and cook 3-5 minutes then add the minced garlic and cook for an additional 1-2 minutes.
5. Season with 4 heaping Tablespoons of Bonafide Chili Seasoning, Worcestershire, beef broth concentrate, salt and pepper (to taste).
6. Add the diced green chilies, diced tomatoes, tomato sauce, and Rotel tomatoes and chilies.
7. Add a pinch of sugar and bring the chili to a simmer. Cook it uncovered for at least an hour - stirring often.
8. Serve the chili with shredded cheddar cheese and finely diced white onion.
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How to Make Garnish Fire Bloom Chili
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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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Texas Chili & The Chili Queens of San Antonio
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LINKS TO INGREDIENTS & EQUIPMENT**
Gebhardt's Chili Powder:
Tallow:
Lard:
LINKS TO SOURCES**
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Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Cumin: By Giovanni Dall'Orto - Self-photographed, Attribution,
CIncinnati Chili: By Valereee - Own work, CC BY-SA 4.0,
#tastinghistory #chili #texas
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
Fire & Ice Pickles / Recipe / Cooking Living
Pickles Recipe Canning Fire And Ice Pickles
4 Levels of Chili: Amateur to Food Scientist | Epicurious
We challenged chefs of three different skill levels - an amateur, a home cook, and a professional - to make a pot of chili. Once each was simmered to perfection, we asked a food scientist to review their work. Whose chili earned top marks? Find out on this episode of 4 Levels.
Check out the level 3 recipe on the ICE blog:
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4 Levels of Chili: Amateur to Food Scientist | Epicurious