3 lb Ground beef, the leanest,
-chili grind 2 lb Round steak, extra lean (or
-flank steak), cubed 1 lb Pork shoulder, extra lean,
-chili grind or cubed 1 lb Linguica or andouille
-sausage, chopped fine 3 Purple onions, large,
-chopped small 3 Walla Walla Sweet Onions, or
-other sweet onion 6 Garlic cloves, finely
-minced 2 c Green Chiles, chopped
-(Ortega or other good -brand) 2 Green peppers, chopped
-small 2 Red peppers, chopped small
2 Celery ribs, minced
1/4 c Parsley, minced
8 T Chili powder (GebhardtUs or
-other good brand) 2 T Cumin, ground
2 T Spanish sweet paprika
2 T Oregano, dried (preferably
-the Greek variety) 4 Red peppers, dried (or 2
-tblsp crushed) 2 t Black pepper, freshly
-ground 1 t MSG (Accent)
2 t Salt
1 t Coriander (crushed or
-ground) 2 T Maggi Seasoning
1/4 c Tiger Sauce
16 oz Beef broth
2 c Tomato sauce (15 oz. Each)
1 c Tomato paste (12 oz)
1 c Italian plum tomatoes,
-whole, diced 2 T Masa Harina (or flour)
1 lb Black beans (optional),
-soaked overnight 1 Beer from a good
-microbrewery like Ballard -Bitters -Walla Walla sweets, diced, -for garnish -Monterey Jack cheese, -shredded, for garnish Wash beans carefully and soak in enough salted water overnight to cover them by 2 inches of water. Bring to a boil and simmer the next day until tender (usually 2-3 hours). In the meantime, heat 2 tblsp of oil in a large, heavy skillet. Add garlic, onions, bell peppers, and celery. Cook until the onions are clear. Remove and reserve. Mix ground meats. Add 1 T. Oil to skillet and saute meat, cooking on high heat until thoroughly browned. Drain fat. Remove ground meat and reserve. Brown cubed meat, drain, and reserve. Place reserved vegetables and meats in chili pot along with linguica (or Andouille). Add all remaining vegetables, spices and liquids (except the beer, Masa Harina, or beans), a little at a time, stirring and mixing thoroughly between additions. Carefully bring temperature up to a simmer. Cook covered on very low heat approximately 5 hours. Adjust the consistency after 3 hours. If too thin, uncover and reduce by turning up heat (carefully) slightly. If it is still not the desired consistency, add masa harina (or flour) to thicken, beer to thin, as needed. Taste and adjust for spices carefully (the flavor will develop as the chili cooks). It should be hot enough to be memorable, but not so hot it takes the skin off the roof of your mouth. ItUs better to sneak up on hot. You canUt take it out. If it cries out to be hotter, add just enough Louisiana hot sauce. Finally, and only if you absolutely must, add the beans. A chili purist would jettison them without a second thought. If you canUt bring yourself to do it, but want to serve the chili beanless as God intended, serve the beans on the side and let people indulge their own leguminous perversions. Serve topped with chopped Walla Walla sweets, shredded Monterey Jack cheese, and a pinch of parsley.
How To make Judicial Misconduct Beef, Pork, Sausage Chili's Videos
CREAMY SAUSAGE PASTA
#MadewithJolly #JollyEats
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CREAMY SAUSAGE PASTA
500 grams pasta of your choice
2 tablespoons butter
2 tablespoons minced garlic
1 red onion, chopped
½ cup chopped bell peppers
300 grams sausage, chopped
2 cans JOLLY Mushrooms
3 cups cream
Salt and pepper
Cayenne pepper, optional
Cheese
Chopped parsley, for garnish
Chorizo pies
Chorizo Pies
Makes 8 small pies, you can make these with or without small pie dishes
Filling
1 small onion finely chopped
½ small fennel bulb finely chopped
½ small red pepper finely chopped
1 tablespoon olive oil
300g chorizo sausages – choose the heat to suit your palate
500g pork mince
Hot Water Crust Pastry
450g Flour
½ teaspoon of salt
110g butter
60g lard
200ml water
2 egg yolks
Preparation
Preheat oven to 200C / gas 6
Heat the oil in a pan and add the onion and fennel, gently fry for five minutes. Then add the pepper and paprika -and fry until soft for another 15 minutes. Set aside to cool.
Skin the chorizo sausages and mix together with the pork mince, add the cooked vegetables. You can do this by hand or using a k mix. Divide into 8 portions, little balls and chill.
Pastry
Put the flour and salt in a bowl and mix together.
Add the water to the pan and dissolve the lard and water, bring to the boil.
Take this and mix into the flour with a wooden spoon to form a smooth dough. Set aside to cool down.
Divide the pastry into 4
Place on a floured surface and roll to about 5mm
Take the size of a filling ball and then cut a large circle and a circular small lid.
Put the ball of filling in the centre of the pastry circle and egg wash the edges or the circle and the edges of the pie lid. Pull up the sides around the filing to create a ball. Top with the pastry lid and pierce.the lid to allow steam to escape Egg wash the whole pie.
Make the other pies and place on a baking tray lined with greaseproof paper.
Alternatively you could grease and line small pie dishes and make in a more traditional way.
Place the pies in an oven for 30 to 35 minutes until golden.
Eat hot or cold, great for picnics.
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0:00 - Intro
0:44 - Cold Smoking Basics
3:41 - Lighting the Smoke Tube
4:06 - Wood Choice
4:55 - Cold Smoking with Ice
5:44 - Prepare your Food
8:05 - Chocolate Chip Cookies
12:00 - Taste Test
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Beef Patty Jalapeño Pepper Jack MRE | GREEN BERET AND NAVY SEAL OPEN MRE
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Gordon Ramsay HATING food for one hour ( Kitchen Nightmares )
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Strange chef steals Gordon Ramsay's Dish:
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Italian Chef who can't cook a meatball pisses Gordon Ramsay off:
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When Gordon Ramsay LIKES the food:
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Now get outta here yah sexy bastard ;)
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