Joe's Chili Recipe
Here it is! My chili recipe for the past 15+ years. Would love to hear if you make a batch or change it up. Let me know what your experience is.
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The recipe:
1 tablesp Whole cumin seeds
1 lbs. Lean Beef Chorizo
1 lbs. Lean ground pork
3 lbs. Beef Stew Meat (or a chuck roast 1 cubed)
2 medium Yellow onions, peeled and chopped
7 cloves Fresh garlic, diced fine
4 large Fresh Jalapeño peppers, chopped
2 -- Habanero peppers, seeded & chopped (very optional)
2 large Fresh Red Bell peppers, seeded & chopped
1 large Anaheim chili, roasted, peeled, & chopped
2 large Fresh tomatoes, chopped
4 -- Fresh green onions, chopped
2 teaspoon Salt
5 tablesp Commercial chili powder (eg., Gebhardt's)
1 tablesp Oregano
1 28 oz. Whole canned tomatoes
1 15 oz. (Optional) Pinto beans, canned
1 15 oz. (Optional) Kidney Beans, canned (low sodium)
PREP-WORK:
Place the cumin seeds in a pie pan and toast in a 375˚ oven for 10 minutes. Remove and set aside.
Roast the Anaheim chili on a barbecue or a cast iron skillet. Put into a a container with plastic wrap to sweat off skin. Peel and chop.
Prepare the onions, garlic, and jalapeños and place in a separate bowl.
Prepare the bell peppers, tomatoes and green onions and place in a separate bowl and add the Anaheim chili to it.
COOKING:
Heat a 6-quart, cast iron, dutch oven (or kettle) and sauté the chorizo and ground pork until cooked, over high heat. Add the meat, and brown over high heat along with the onions, garlic, and jalapeños.
When the meat is brown and the onions clear, add all the remaining ingredients (except the beans). Mash up the canned tomatoes with your hands, but add the juice as well. Stir to incorporate all the ingredients for 10 minutes.
Drain the beans while still in their cans and add to the pot. Simmer for 1 hour and correct the seasoning.
Simmer on low heat for at least an hour.
Lucas Sin Makes 2 Styles of Wonton | In The Kitchen With
Chef Lucas Sin returns to teach you two variations of wonton: northern and southern. He goes through the basic construction and physics of wontons to storage options, cooking methods, and of course how to eat them! Learn a slew of related techniques as well from emulsifying meat fillings, sealing/wrapping. Boiling dumplings, building clear broths, cooking noodles, and finishing oils.
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00:33:45 Assemble Everything & Eat
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Hot Water Cornbread
Hot Water Cornbread - Hot water cornbread is an old fashioned Southern staple from back in the day. It has been sort of forgotten over the years and is one of those recipes that take you back in time. Now for those who don't know about Hot Water Cornbread then you're in for a real treat!
Hot Water Cornbread Ingredients:
2 cups Yellow Cornmeal
2 tsp Granulated Sugar
1 tsp Salt
1 2/3 - 2 cups Boiling Water
Vegetable Oil for frying
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3-Chili Thai Basil Fried Rice Recipe
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A dish to celebrate chilies, in Thai we call this kao pad nam prik pao ข้าวผัดนำ้พริกเผา. We use 3 different types of chilies: Thai chili paste (nam prik pao), roasted chili flakes, and fresh chilies, plus Thai basil to tie it all together. Each chili is added for its unique qualities, and they come together into a beautiful, delicious dish! I am making this with chicken, but any protein can be used. I am also including 3 tricks for the perfect fried rice without clumps!
00:00 Intro
00:35 Marinating chicken
01:20 How to avoiding clumpy fried rice
02:00 Making the sauce
04:42 Cooking the fried rice
10:18 Tasting
HOMEMADE CHILI PASTE RECIPE:
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Restaurant Style Fajitas (Authentic Mexican Recipe)
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Very few plates at a Mexican restaurant grab your attention like a plate of sizzling fajitas. First you hear it, then you smell it…then you wish you ordered that platón instead of the chicken enchiladas.
In this video we’re cooking up Restaurant Style Fajitas. I decided to grab some outside skirts for maximum tenderness, but beware when shopping for them. This particular cut goes fast in stores as restaurants demand such large quantities of it. Either side of skirt will have you eating good either way.
And here is the weekly Pro Tip: Don’t over cook them! Common sense, I know, but you would be surprised how easy these can get away from you. Both the scorching plancha and the sizzling platter can keep the fajitas cooking even more and dry out what would otherwise be delicious and tender meat. Shoot for a medium or even medium-rare before you plate it on skillet to serve.
I always say that BBQ is simple, and although we aren’t on a live fire today the principles still apply. A scorching hot heat source, a great cut of beef and a little technique is all it takes for a dinner that will blow away any one who is lucky enough to chow down.
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OG, A perfect blend of sea salt, fresh cracked pepper and fresh granulated garlic, the ORIGINAL season all that has created the most wonderful eating experiences for every civilization, every country and every cuisine in the world. OG is also fantastic on vegetables, dips, salsas and over nearly every meal you can create in your kitchen. No free flow agents, no additives or fillers, just pure spg that brings out the natural flavor of any meat or dish.
WOW was designed to give you that maximum one bite flavor experience, to impress friends, family and competition cook off judges alike. For the full WOW experience shake liberally on steaks, chops, burgers, fajitas and any meats that you cook at least 30-40 minutes before cooking, longer is even better for the maximum flavor. Also great on just about any dish you create in the kitchen, wonderful on veggies and fruit too. Shake it on and get WOW’d! WOW has sea salt, fresh cracked pepper and fresh granulated garlic a small amount of msg and spices.
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Mexican Chilli - sin - carne | Vegetarian | Spicy & flavourful | Rich in protein | Quick & easy
Mexican Chilli - sin - carne | Vegetarian | Spicy & flavourful | Rich in protein | Quick & easy
#MexicanChilli #Chilli #VegChilli #Mexican
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Chilli - sin - carne is the vegetarian version of the popular Mexican dish Chilli - con - carne which means Chilli with meat & Chilli - sin - carne means Chilli with no meat. This dish is said to be originated either in Northern Mexico or Southern Texas. Chilli - sin - carne is a spicy stew containing chilli peppers, chilli powder, tomatoes, kidney beans & other spices for added flavour. It's an easy, delicious dish loaded with proteins, packed with flavour & a perfect winter comfort food. Also it can be prepared in a very short time.
So please try this recipe & let me know your feedbacks.
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Ingredients:
Cooked Red kidney beans ( Rajma ) 2 cups
Split red lentils ( Masoor dal ) 3/4 cup
1 Medium onion
Celery sticks chopped 1/2 - 3/4 cup
1 Red capsicum
3 Cloves garlic
1 Carrot
2 Bay leaves
3 Ripe medium tomatoes
1 tsp Kashmiri chilli +1/2tsp cayenne pepper ( can substitute with paprika powder or can just add Chilli powder )
Cumin powder 1/2 tsp
Dried Oregano 1/2 tsp
Salt to taste
Extra virgin olive oil 2 tbsp
Sugar 1/4 tsp ( optional )
Green chilli 1 large or Jalapeno peppers
Lemon & Coriander leaves
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