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
Celebs Who Got Fired From the Industry
Have you ever wondered what happened to your favorite childhood celebrities? Well, a lot of them took alternate paths in life besides acting. Some opened boutiques, others went on to real estate, many went off to college, and some had to deal with addiction and rehab. In this video, we talk about celebrities who left the industry!
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Celebrities we talk about include Amanda Bynes, Milana Vayntrub, Phoebe Cage, Peter Ostrum, Jessica Sierra, Vanilla Ice, MC Hammer, Jeff Cohen, Charlie Korsmo, Tiffany, Taran Noah Smith, Freddie Prinze Jr, Josh Saviano, Dylan Sprouse, Kevin Jonas, Danny Lloyd, Michael Maronna, Steven Segal, Brittany Ashton Holmes, Lark Voorhies, Kirk Cameron, Tom Selleck, Nicki Blonsky, Tony Danza, Chris Owen, Jack Gleeson, Jonathan Taylor Thomas, Angus T Jones, Karyn Parsons, and Peter Billingsley
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Celebs Who Got Fired From the Industry
Chili Recipe ~ 2 Time Champion, Award Winning Chili
This is a small batch, enough for your camp, or a smaller chili cookoff.
Chili Cookoff Awards:
2013 Guns & Hoses ~ 1st place Champion
2013 Arkansas Graphics Chili Cook Off ~ 1st Place Champion
2014 Guns & Hoses ~ 2nd Place
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YOU need to learn how to COLD SMOKE RIGHT NOW! | How To
RECIPE HERE:
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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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Angry Customer Throws Soup in Restaurant Manager’s Face
An irate customer was captured on video throwing soup into a restaurant manager’s face in Temple, Texas. Janelle Broland, 24, says the customer ordered a spicy menudo soup and called to complain that it was so hot it melted the plastic lid of the container. “I of course offered her refunds and was trying to get her either a replacement meal or just something completely different,” she said. But the customer showed up to confront her, causing a scene before throwing the soup in Janelle’s face.
CREAMY SAUSAGE PASTA
#MadewithJolly #JollyEats
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@jollyeatsph
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
Hoisin Beef Skewers | SAM THE COOKING GUY
It's day 2 of 'Things on Sticks' week and of course we make delicious hoisin beef skewers. But Sam is also just back from Vancouver and as usual has many pictures to share, including of course one or two from the plane. Trust us - he's the last guy you want to sit beside on a flight...
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