Ari and Tuson Cook Chili #DinnerWIthTheDon
Join us as we cook up our special chili recipe!!! Cook up your chili recipe and tag us on instagram! Let me know in the comments what I should cook next!
Menu -
Turkey Chili
Baked potatoes
Corn bread
Beef hot dogs
Hot chocolate
Bolivian Beef Tongue in Chili Sauce - Ají de Lengua Recipe
Spicy beef tongue? Bolivia's got you covered, with Ají de Lengua - beef tongue in chili sauce.
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Green Chili Recipe + How I Calculate Macros & Calories for Homemade Recipes in *My Fitness Pal*
***Green Chili***
Nutrition Facts:
Serving Size = 1 cup
Calories = 118
Protein = 17.5g
Carbs = 9g
Fat = 4.9g
Ingredients:
48 oz Chicken Broth
1.5 lbs Boneless Skinless Chicken Breast
15 oz Can of Tomato Sauce
15 oz Can of Diced Tomatoes
8 oz hot Pueblo Chiles
10 oz mild Anaheim Chiles
1 Yellow Onion
1 Tbs Minced Garlic
1/4 C Flour
3 Tbs Olive Oil
Directions:
Place the chicken in a large pot of water and bring to a boil, when the chicken's internal temperature reaches 165 degrees take it out of the water, let it cool and shred. Clean your green chile and pulse in a food processor until it resembles baby food. Dice the yellow onion and sauté it in a large pot with the olive oil, when the onion becomes translucent take it out of the pot leaving the oil behind. Put 1/4 cup of flour into the olive oil and stir continuously, if clumps start to form add chicken broth to form a gravy like consistency. Whisk for a couple of minutes. Pour in the rest of your ingredients: tomato sauce, diced tomatoes, onion, garlic, green chile, shredded chicken, and the rest of the chicken broth. Stir together and let simmer until heated all the way through. :)
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Suckle Busters Ghost Pepper Chili - SAPO BBQ Style
Well this is some really good spicy chili mix. At first it seemed real hot and then once used to it the flavors was awesome!!! Highly Recommend !!!!
sucklebusters.com
THE HOTTEST CHILI IN TEXAS
Ingredients:
1-LB Chili Meat
1-Can Tomato Soup 1-Can Beef Broth
1-Green Bell Pepper 1- Red Bell Pepper
1-Yellow Onion
Directions (cook in a large pot or dutch oven):
- Brown chili meat & sausage, drain, then return to pot.
-Finely dice (or puree) bell peppers & onion.
- Add bell peppers, onion, soup & broth to pot.
-Bring to a boil, then reduce heat & add chili seasoning.
- Cover & simmer for 30 min. to 1 hour (or more). Stir often.
Optional, add a can of beans just before serving.
-Top w/chopped onions & shredded cheese. Serve & Enjoy!
1-SuckleBusters Ghost Chili Kit
1 - LB Pork Breakfast Sausage
1 -Cup Water (add only if needed)
Distributed by SuckleBusters Inc.
PO Box 2006 Coppell TX 75019
SuckleBusters.com
Made in Texas, USA
Proverbs 3: 5- 6
Chili Recipe - Quick Meals Ep. 21
Ingredients:
28 oz. Diced Tomatoes
28 oz. Petite Diced Tomatoes
12 oz. Tomato Paste
30 oz. (approx.) drained and rinsed Kidney Beans
30 oz. (approx.) drained and rinsed Pinto Beans
2 Onions (chopped)
1 Green Pepper (chopped & deseeded)
3 Jalepeño Peppers (chopped & deseeded)
3 cloves Garlic (minced)
1/4 cup Masa Harina Flour
2 tbsp. Chili Powder (I’m using Hot Mexican Chili Powder)
1 tsp. Cayenne Pepper
1 tsp. Ground Cumin
1 tsp. Salt
1 tsp. White Pepper
1/4 Ground Cinnamon
Olive Oil (enough to cover the bottom of your pot)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
• Facebook:
• Email: stu.paprocki@gmail.com
• Tumblr: stupaprocki.tumblr.com
Bio:
I thought making it onto a cooking reality show would be my ticket to culinary fame, but that whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 16.
Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about.
A few days ago I was wrestling with a naked childhood friend in my carport because of this cooking show. There are too many missteps, both clothed and unclothed, to even to mention at this point. I decided to end QUICK MEALS because it was clearly destroying lives and families, but then something amazing happened. SteelCityStallion@rocketmail.com answered my email. There’s going to be an episode 22. I’m crying tears of joy as I type this. Starting this show might actually have been the best idea of my life!
Recipe:
Start off by heating a pot over medium heat (I recommend using at least a 5 quart pot for this recipe). Cover the bottom of your pot with olive oil and add your minced garlic. Sauté your garlic until it’s golden brown.
Then pour in your diced and petite diced tomatoes, along with your tomato paste. Stir it up real good and then add all your spices: chili powder, cayenne pepper, cumin, cinnamon, salt, and pepper (as always, I’m using white pepper).
Again, stir it all up real good and then add your veggies: onions, green peppers, and jalepeños. Again, mix it up real good. Then it’s time for your legumes to leap on in: kidney beans and pinto beans. Mix it all up and then lower the heat to a simmer.
Combine a 1/4 cup of masa harina flour and a 1/2 cup water in a bowl and mix them up real good. Drizzle that mixture into your chili as you stir. And for the umpteenth time, mix it all up real good.
Your chili is ready right now, but if you have the time I suggest you let it simmer for a bit to let all those flavors commingle real nice and good. Either way you’ve got yourself a hearty vegetarian dinner and another quick and delicious meal sure to make your taste buds PAP!