How To make Numero Uno Chili
1/4 c Olive oil
2 ea Large yellow onions, chopped
2 lb Coarsely ground beef
1 x (shank, shoulder or chuck)
2 lb Coarsely ground pork
1 x Salt
1/3 c Mild, unseasoned chile powde
3 T Ground cumin,
1 x From toasted seeds, if possi
3 T Dried oregano, Mexican
3 T Unsweetened cocoa powder
1 x (NOT DUTCH PROCESS!)
2 T Ground cinnamon
1 1/2 t Cayenne pepper, or to taste
4 c Tomato juice
3 c Beef stock or canned broth
8 ea Medium garlic cloves,
1 x Peeled and minced
2 T Yellow cornmeal
1 x As optional thickener (more
32 oz Dark red kidney beans
1 x -(drained and rinsed)
In a large skillet, over medium heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over medium heat, combine beef and pork. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes. Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour. Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes. Serves 6 or more.
How To make Numero Uno Chili's Videos
Como preparar Chili con Carne | La Capital
Preparación casera y deliciosa del famoso Chili con carne o Chili beans. Botana ideal para cualquier reunión entre amigos y para preparar los clásicos chili dogs!
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How Una Pizza Napoletana Became the No. 1 Ranked Pizza in the World — Handmade
Chef Anthony Mangieri says he has made dough every day of his life since he was 15 years old. Using the skills he’s developed since then, he makes the dough for his pizza at Una Pizza Napoletana, one of NYC’s best pizza restaurants.
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Producer: Carla Francescutti
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Camera: Murilo Ferreira, Carla Francescutti
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Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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Texas Red Chili - Bowl of Red
Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime.
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real bowl of red is that prepared by Texans, hereby proclaims chili as the State Dish of Texas.
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The Best Tacos in NYC Made at Home (Los Tacos No. 1)
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I Put This Chili Oil on EVERYTHING
Within the family of chili oil, Chili Crisp is a hallmark of Sichuan Food - and it's not the same as Lao Gan Ma. Fly By Jing Founder and chili oil expert Jing Gao guides me through an authentic Sichuan Chili Crisp recipe that packs a spicy kick AND an amazing taste.
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► ???????? Sichuan Chili Crisp Recipe ????️????
500g canola oil
or 菜籽油 / Chinese Extra Virgin Rapeseed Oil
200g dried chilies - on the mild side
use Chinese 二荆条 Er Jing Tiao if available
toasted, deseeded, processed into a coarse powder / small flakes
...or storebought chili flakes :)
2 bay leaves
3 pieces star anis
2 pieces of cinnamon (cassia bark if you're a PRO)
3 pieces black cardamom
1/2 Tbsp dried fennel seeds
1 Tbsp Sichuan peppercorns
5 slices of ginger
5 garlic cloves, abused and destroyed
1/2 large onion, diced
1/2 cup crushed peanuts
1/4 cup minced Sichuanese preserved mustard greens, 榨菜
1/4 cup fermented black beans, soaked in baijiu for 1-4 hours
(roughly mince black beans if you don't fancy large pieces)
1/4 cup diced dried squid (optional)
1/4 cup sesame seeds
► ???????? German Sichuan Fusion Chili Crisp Recipe ????️????
2 bay leaves
5-10 juniper berries
2 Tbsp mustard seeds
2 Tbsp caraway
1 Tbsp Sichuan peppercorns
5 slices of ginger
5 garlic cloves, abused and destroyed
1/2 large onion, diced
1/4 cup Sauerkraut, minced
2 Tbsp cup dried porcini mushrooms, rehydrated then squeezed dry, minced
2 Tbsp finely diced cured ham
1/2 cup crushed walnuts
1/4 cup flax seeds
2 Tbsp white wine vinegar
► Spicy Affair Baijiu Cocktail ????
30ml Ming River Baijiu
20ml Passion Fruit Juice
20ml red Vermouth (Martini Rosso, Belsazar red)
20ml Cherry Heering or a liqueur of your choice
3 drops of Sichuan Chili Oil
serve over ice
optional: squeeze of orange zest oil
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