Chili Frito Pie with the Beer Chicks - Casserole Queens
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Staying true to their Texas roots, Sandy and Crystal whip up some classic chili frito pie with a bit of beer from Hungry's own Beer Chicks!
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Chili Frito Pie Recipe:
2 tablespoons vegetable oil
3 pounds beef chuck, cut into 1/2-inch chunks
2 teaspoons kosher salt
2 teaspoons ground black pepper
3/4 cup plus 1 tablespoon Queen's chili dump (recipe below)
8 ounces tomato sauce
14 ounces beef broth
6 dashes of Tabasco
3/4 cups beer (Beer Chicks used Session Black Lager)
1 large bag Fritos
3 cups sharp yellow cheddar cheese, grated
1.Heat oil in a large heavy bottom pot over medium high heat. Add beef in batches and brown on all sides, season with salt and pepper. Once all the beef is browned, add the spice dump to the beef and cook for 4-5 minutes more. Stir to make sure all the beef is fully coated in the spice dump. Pour in the tomato sauce, beef broth, Tabasco, and beer. Bring to a simmer, cover and continue to cook for 1 1/2 hours or until beef is fork tender. Stir once in a while to prevent chili from burning on the bottom.
2.When ready to serve, fill the bottom of a bowl with Fritos and top with a hearty helping of beef chili. Sprinkle the top with shredded cheese and enjoy!
Serves: 6
Queen's Chili Dump Recipe:
1 1/2 teaspoons cayenne pepper
2 teaspoons garlic powder
2 teaspoons white pepper
2 teaspoons chicken bouillon granules
4 teaspoons beef bouillon granules
4 teaspoons kosher salt
2 tablespoons onion powder
2 tablespoons ground cumin
3/4 cups chili powder
1.Mix all ingredients together. Store in an airtight container for up to 2 months.
Yield: 1 1/2 cups
Portuguese Chorizo Egg Casserole Recipe
Portuguese Chorizo Egg Casserole Recipe
When it comes to Portuguese cuisine, this one is one of my favorites. It starts with juicy sausage, chorizo that has all the full flavor that just comes out in this dish. The pork, paprika, garlic, and fully smoked sausage create a perfect fit for any combination.
For more information and to get the full recipe, please click below;
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Hussey's Hashbrown Casserole Cakes | Blackstone Griddles
Kick off Christmas morning with Matt Hussey's Hashbrown Casserole Cakes. This easy recipe combines Simply Potatoes Shredded Hashbrowns, mushroom soup, sour cream, cheddar cheese, and spices. Finished with crispy bacon, sausage, and eggs, it's a breakfast that will have your family caroling at the table.
Hashbrown Casserole Cakes recipe:
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Death Valley Cottage Pie - Casserole Queens
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides:
For Halloween, Sandy and Crystal put their terrible touch on this mix of ground beef, vegetables and creamy mashed potatoes!
Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you're grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
Click here for more Hungry How-To videos:
Follow on Twitter!
And like us on Facebook!
Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams:
Secrets of a Food Stylist with Megan Mitchell:
Gluten Free with Alex T:
Grill This with Nathan Lippy:
Casserole Queens with Sandy Pollock and Crystal Cook:
Midnight Munchies with the Brothers Green:
Casserole Queens' website:
Tweet @CasseroleQueens
Find them on Facebook: facebook.com/CasseroleQueens
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Death Valley Cottage Pie Recipe:
2 pounds russet potatoes, peeled and cut into chunks
3 tablespoons butter
3/4 cup heavy cream, warmed
2 tablespoons olive oil
1 large yellow onion, diced
3 poblano peppers, diced
2 tablespoons garlic, minced
1 1/2 pounds lean ground beef
1 tablespoon tomato paste
2 teaspoons chipotle in adobo, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups tomatoes, seeded and chopped
1 cup corn kernels, fresh cooked or frozen
1 cup black beans, drained and rinsed
4 tablespoons cilantro, chopped
Cooking Spray
1 bag frozen peas, defrosted
1.Place potatoes in a saucepan with cold, salted water to cover. Bring to a boil, reduce to a simmer and cook potatoes until tender, about 30 minutes. Drain potatoes and mash with butter and heavy cream until smooth. Set aside.
2.Heat oil in a large skillet over medium heat. Add onion and poblano peppers and cook for 10 minutes or until softened. Add garlic and cook an additional 2 minutes. Raise heat to medium high and add the ground beef cooking until browned.
3.To the browned beef mixture add tomato paste, chipotle in adobo, chili powder, cumin, salt and pepper. Add the tomatoes and bring to a simmer, cook 15 minutes until the liquid reduces and the mixture thickens. Stir in the corn, beans, cilantro, and remove from heat.
4. Divide the beef mixture among 8 ramekins, filling them all the way to the top.
5.Put mashed potatoes into a piping bag fitted with a large, round tip. Pipe mashed potatoes in the shape of a ghost on top of each ramekin. Garnish with peas for eyes.
Serves 8