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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Instant Pot Blue Ribbon Chili
Recipe Here!:
Ah, Chili.
This dish is essentially a hearty ground beef stew that has hints of southwestern flair to it while remaining completely subjective based on the geography in which its created (beans vs. no beans; spicy vs. mild and so on). So, basically, there is no right (or wrong) way to make this classic Americana dish.
That said, there's Chili...and then there's CHILI.
This here Chili is going to satisfy ANY Chili lover - guaranteed. Why? Because I load it up with some of the simplest and tastiest ingredients that packs a classic and premium flavor punch so rewarding, you'd better clear the mantle for that office Chili cook-off trophy to show off!
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Traditional & simple lunch was more appetizing with these colourful chillis | Traditional Me
Hi my friends here I’m about to share some more of my exciting dishes with you. I sincerely hope you all are safe with your dear ones out there! My mother was an exceptionally good cook & I learnt from her how to cook this scrumptious “Miris Maalu” (Red fish curry) with a rich layer of oil on top of the curry! Since we have 100% original home milled fresh coconut oil with that fresh nutty fragrance. When Tuna chilli curry is being made by using our home made coconut oil, there is an unmistakable rich taste and a fragrance spreading all throughout the kitchen. Well as per Sri Lankan modern traditional food method, A combination of a tasty Red fish curry together with Dhal white curry and Papadam (Papads) consider a heavenly indulgence! It is that much a tasty feast. But after adding couple of spinach leaves to the Dhal white curry it takes an entirely different twist.
I got an idea of using the spinach leaves into spinach balls by using the left-over boiled white cowpea which was made for breakfast! There wasn’t enough drumsticks(moringa) left for a meal. So I scraped off the flesh of the left-over drumsticks and mixed with the mixture to add more nutritional value! I blanched the large spinach leaves in hot water for few minutes so it will be easy to roll the leaf into a ball by placing the mixture in the middle of the leaves. To be an excellent home cook, one should consider top 3 features in their dishes! The high nutritional factor, the fresh and well balanced taste and of course the presentation! It stuck to my mind how highly nourishing this dish was by adding different nutritional ingredients plus one could experience that excellent taste of several dishes in one fully wholesome dish!
Oh! I almost forgot to mention about my Chilli pickle my friends! My elder Aunty had sent some capsicum from her home grown garden through grandmother! My aunt had harvested the entire crop of the tender and the mature capsicums at once due to they are getting spoiled because of the continuous evening rain we are experiencing these days! I have seen few varieties of capsicum grown in my aunty’s garden! Since the quantity was too much for us, I made a capsicum curry for yesterday dinner! Still there were more left! I decided to make a fresh Srilankan type pickle by using the left over capsicums! I was indeed in a mood for a very hot pickle. I picked some Bird chilies (Kochchi miris), purple Bird chilies (Dam kochchi) from brothers chilli garden and added green chilies, capsicums, white Bird chilies (sudu Kochi) Ball chillies (kavum miris) & more than a handful of shallots and made a very hot pickle. The number 1 golden rule in preserving chutney/ pickle is not to use a wet spoon in making them or not to store the blanched ingredients in a wet containers. Because the pickle will get spoiled in days after preserving them. This traditional pickle which I made needs to be fermented in a dry clay pot for at least 2-3 days to get its original long lasting fresh taste! There was lots of pickle in the clay storing pot, so after 3 days I sent my Elder Aunty’s and my uncles share. To make the pickle more flavorful, i added some fried sprats and mixed before I sent their shares!
As usual I can’t let any of my descriptions to be penned off without mentioning about my darling brother. What ever the dish i make my brother wants to whack it instantly! One of his favorites among my dishes is white rice and pickle, nothing else. Sometimes I’m also like a kid! I pulled his leg by telling him that I cooked red rice insted of white rice! For instance I saw his face becoming long with such a disappointed look! He is my one and only loving little bro and to make him happy by cooking his favorite food gives me so much happiness and joy. Did you see my friends how his face lightened up when he saw that it was the white rice that I have cooked! Yes I love my little bro more than anything else!
Love you All!
Nadee
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Traditional & simple lunch was more appetizing with these colourful chillis | Traditional Me
Please turn on CC (Subtitles) to know the ingredient names.
乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
Inspired by 李子柒 Liziqi and Dianxi Xiaoge
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SPAGHETTI AGLIO, OLIO e PEPERONCINO: un primo piatto dalla semplice bontà????????????????
Alzi la mano chi almeno una volta ha preparato un piatto di spaghetti aglio, olio e peperoncino per le serate improvvisate con gli amici!???? Tre ingredienti di base ai quali aggiungiamo qui la nota aromatica e fresca del prezzemolo, che donerà anche un tocco di colore!????????????????
Lo chef stellato Luciano Monosilio, conosciuto anche come King of carbonara, riesce a farci innamorare di un piatto tanto semplice quanto intramontabile????
00:00 – PRESENTAZIONE
00:08 – COTTURA PASTA
00:13 – PREPARAZIONE AGLIO
01:00 – CONDIMENTO PASTA
01:24 – IMPIATTAMENTO
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CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA!
★ INGREDIENTI, DOSI e PROCEDIMENTO:
★ INGREDIENTI
Spaghetti 320 g
Aglio 2 spicchi
Olio extravergine d'oliva 60 g
Peperoncino fresco 1
Prezzemolo 1 mazzetto
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► PRIMI PIATTI: TUTTE LE RICETTE!
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Unbelievable! Chili Mac Southwest Skillet Recipe
This is just one take on a group of recipes that go by many names: Beefaroni, Chili Mac, American Goulash, American Chop Suey, Southwest Skillet... Hamburger Helper. All of these recipe have three things in common: Ground beef, macaroni, and tomatoes; from that starting point you can add ingredients and spices to make it whatever you want.
This time we chose to use our Taco Seasoning Spice mix to make a cheesy Chili Mac!
Ingredients:
2 cup (250g) dry elbow macaroni
1 large yellow onion
1-2 medium bell pepper
1-2 jalapeno
2 to 3 cloves garlic (optional)
1 pound (500g) ground beef
2-3 Tbsp (30-45 mL) our taco spice
1 28-ounce (796 mL) can diced tomatoes
1 cup (250 mL) beef stock
1 cup (250 mL) shredded cheddar cheese
Salt and pepper to taste
Method:
Put the macaroni in a bowl and cover with boiling water.
Let the macaroni sit in the hot water while you chop up the veg and brown the beef - 10-15 minutes.
Prep the onion, peppers and garlic - chop or dice as fine or rough as you want.
Sauté the ground beef until browned.
Transfer to a plate.
Remove any excess fat, leaving behind just enough to coat the pan.
Cook the onions, and peppers in the pan with the salt until they are soft, and just beginning to brown.
Stir in the garlic, and taco spice, and cook until the garlic is fragrant.
Add the hamburger back to the pan.
Pour tomatoes with the juice into the pan along with the the macaroni.
Add beef stock and bring to a rapid simmer, cover and simmer until the liquid has reduced and the pasta is cooked.
Adjust seasoning with salt, pepper, or more spices.
Spread on the cheese until melted.
Serve with nacho chips and sour cream.
Serves 4 to 6
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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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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Credits:
Producer: Carla Francescutti
Directors: Murilo Ferreira, Carla Francescutti
Camera: Murilo Ferreira, Carla Francescutti
Editor: Carla Francescutti
Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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