How To make Gringo Chili
2 ts Lard,butter,or bacon dripins
1/2 Onion,med,coarsely chopped
1 lb Beef round,coarse grind
2 tb Red chile,hot,ground
1 tb Red chile,mild,ground
1/4 ts Oregano,dried,pref. Mexican
1/4 ts Cumin,ground
2 Garlic cloves,med,fine chop
2 cn Tomato soup(10-1/2oz ea)
1 cn Onion soup(10-1/2oz ea)
2 cn Kidney beans(16oz ea)
1. Melt the lard, butter or drippings in a large heavy pot over medium
heat. Add the onion and cook until it is translucent.~ 2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up and lumps with a fork and cook, stirring occcasionally, until the meat is evenly browned.~ 3. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings.~
How To make Gringo Chili's Videos
Gringokiller - Chili Soße - Hot Sauce - Schärfe 5-6/10
Heute zeige ich Euch eine absolute Knaller-Sauce nach der Ihr Euch die Finger ablecken werdet. Diese leicht scharfte Sauce mit Rocoto Chilis und Karotten ist perfekt ausgewogen im Geschmack und lässt sich quasi so aus dem Einmachglas löffeln. Absolute Suchtgefahr!
Hier die Zutaten:
1kg Rocoto Chilis
180g Zwiebeln
670g Möhren
60g Knoblauch
100ml Orangensaft
140ml Limettensaft
100ml Weißweinessig
2 TL Salz
850ml Wasser
Die Rocotos habe ich beim Pepperworld Hot Shop bestellt:
Diese Sauce solltet Ihr auf jeden Fall nachmachen. Viel Spaß dabei!
Nützliches Zubehör:
- Bacon Goodness Rub (Größe wählbar) :
- 300 Gramm Dosen Rub Set:
- Royal Spice Rub (Größe wählbar) :
- Edelstahltropfschale*:
- Maverick ET 733 Thermometer*:
- Grillhandschuhe aus Baumwolle *:
- Handschuhe*:
- V-Tong Zange mit 43cm Länge*:
- BooS BlockS Walnuss Schneidbrett *:
- Black Ranch Steakhouse Kohle*:
Mein Kameraequipment*:
- Kamera: Canon 70D:
- Batteriegriff für Canon 70D:
- Objektiv: Canon 24-105:
- Ton: Rode Filmmaker Kit:
- Stativ: Manfrotto 55XB:
- Stativkopf: ManfrottoMVH502AH Pro:
- Fieldmonitor: Manfrotto Digital Director :
*Durch den Kauf über den Amazon-Link unterstützt Du meinen Kanal, ohne dass Dir dafür Mehrkosten entstehen (Affiliate Link). Bei den Produkten handelt es sich um Vorschläge. Ob und wo Du letztendlich kaufst, bleibt Dir überlassen. Hauptsache Du hast Spaß beim Grillen!
Hier kannst Du meinen Kanal abonnieren und verpasst so keine keine Folge mehr:
Hier findest Du meine Messer:
Bitte bewerte und kommentiere meine Videos. Sollte Dir etwas nicht gefallen haben, sag mir bitte WAS, damit ich an mir und den Videos arbeiten kann.
Danke!
Please subscribe to my Channel.
Please rate my VIdeos and leave me a comment. Thank you!
Music courtesy of Audio Network
Mexican Orange Sauce using the KitchenAid K150 blender
You might find this sauce in squeeze bottles set on the table or in a basket at restaurants or food carts serving street style tacos. The sauce is emulsified in the K150 blender and seems creamy even though the sauce contains no cream, delicious!
Website:
Subscribe for Recipes, Newsletters, Tips & Tricks and more:
Facebook:
Instagram:
Twitter:
New Fresh Chile Co Start to Finish
We prepare our special sauce from FRESH red chile peppers, not dried or dehydrated pods.
No sugar added, no preservatives, gluten-free. Our sauce is redder and better!
See more videos and recipes at:
How to make Gringo Chili ????
Chili ???? Style
Chili con carne MTL Gringo #recette
Une recette simple de chili con carne avec nos salsas de MTL Gringo.
Pour commander nos produits c'est ici;
MEXICO'S ???????? most PATRIOTIC DISH!!!
The Mexican Minute with A Gringo in Mexico. EPISODE 4: Chiles en Nogada: Hey everyone! This is Scott Koenig, and bienvenido to episode 4 of The Mexican Minute with A Gringo in Mexico. Well, it’s that time of year again. The time when Mexico celebrates its most beloved culinary tradition — the chili en nogada.
From August through Mexican Independence Day on September 16th, cooks across the country craft their interpretations of this classic dish. The first chile en nogada was served by the Santa Monica nuns in Puebla in 1822 as a tribute to visiting revolutionary war hero Agustín de Iturbide. Pomegranates and walnuts – nogadas – which are blended with goat cheese for the sauce, were in season. And combined with the green chile, represented the colors of the Mexican flag. No two chiles en nogada are alike. The essentials are the same – a roasted Poblano chile is stuffed with picadillo — typically ground pork and beef combined with fruit and aromatics. It’s then bathed in the luxuriant walnut sauce and finished with pomegranates and parsley. A major difference is the addition of a capeado – where the chile is battered and fried. Preference for capeador or sin capear is a topic of heated debate in Mexico. But a sweet and savory point of historical culinary pride throughout the country.
Stay tuned for future episodes of The Mexican Minute with A Gringo in Mexico and make sure you hit the SUBSCRIBE button, so you don’t miss a single delicious morsel. Provécho!
Check out A Gringo in Mexico's Website and Social:
Blog:
Tours:
Facebook:
Instagram: