THE BIRRIA CHILE RELLENO CRUNCHWRAP | SAM THE COOKING GUY
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▪️Shout-out to Fatimas Grill for this masterpiece! Many a crunchwrap has been made on Youtube, a few even by us - all I can say is none compare to this one ???? With the birria + chile relleno, OMG!
00:00 Intro
1:29 Seeding & soaking dried chiles
2:27 Seasoning short rib
2:46 Searing short rib
3:23 Adding in onions
4:03 Adding vinegar
4:28 Adding back the short rib
4:36 Making the sauce & adding in
5:19 Pressure cooking instructions
5:52 Grilling chiles
6:22 Making tostadas
7:28 Continuing the chiles
8:10 Making refried beans
9:58 HelloFresh Ad
11:20 Making guacamole
11:43 Making white sauce
11:55 Prepping & stuffing chiles
12:50 Birria short rib reveal
13:35 Finishing the stuffed chile
14:25 Building & crisping Crunchwrap
15:32 The reveal
16:15 First Bite
16:59 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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Cajun Food | Basics with Babish (feat. Isaac Toups)
This week on Basics I'm joined by chef Isaac Toups to show you how to make some amazing Cajun dishes: jambalaya, gumbo, dirty rice, and rillons.
Recipe:
Check out Isaac Toups' restaurants:
Ingredients & Shopping List
+ For the Chicken & Sausage Gumbo:
1 lb boneless, skinless, chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all purpose flour
1/2 cup vegetable oil
6 garlic cloves, minced
2 ribs celery, diced
1 small green bell pepper, diced
1 small white onion, diced
8 ounces beer (just not a light beer!)
4 cups chicken stock
2 bay leaves
1 pound andouille sausage, cut into coins (or smoked kielbasa)
1 Tbsp cayenne pepper
1 Tbsp smoked paprika
Cooked white rice, for serving
Sliced scallions, for garnish
+ For the Rillons:
2 pounds pork belly, skin removed
Kosher salt
2 cups red wine (full bodied like Malbec or Cabernet Sauvignon)
2 cups sugar
Fresh thyme
+ For the Dirty Rice:
1 pound ground beef
Kosher salt and fresh black pepper
1 Tbsp vegetable oil
Cumin, to taste
Cayenne, to taste
1/3 cup beer (not a light one!)
Plus roux and trinity ingredients:
1/4 cup vegetable oil
1/4 cup all purpose flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/3 cup diced celery
4 cloves garlic, crushed
1/3 cup beer (not a light one!)
2 cups chicken stock
3 cups cooked white rice
Scallions, for garnish
+ For the jambalaya:
Dirty rice (ingredients above)
1 pound andouille sausage, sliced into coins
4 boneless chicken thighs
Chili Cornbread Skillet | Flavor Makers Series | McCormick
Chili and cornbread are a classic pairing and perfect for a warm weather meal, but did you know you can cook them in the same skillet? With just a few ingredients and one skillet, you can whip up a hearty, cold weather meal where your chili is topped by golden cornbread muffins. We make this recipe extra easy with our McCormick® Chili Seasoning Mix, making it a perfect weeknight or anytime meal.
#Chili #Cornbread #ChiliCornbread #OneSkillet #McCormick
???? CHILI CORNBREAD SKILLET INGREDIENTS ????
1 lb ground beef
1 package McCormick® Chili Seasoning Mix:
1 can (15 oz) kidney beans, drained
1 can (14 ½ oz) petite diced tomatoes, undrained
1 cup water
1 package (8 ½ oz) corn muffin mix ????????
1 cup shredded Cheddar cheese ????
¼ cup sliced green onions
CHILI CORNBREAD SKILLET TIMING
⏲ 15 Min Prep Time
⏲ 30m Cook Time
???????? 428 Calories
TIMESTAMP
00:00 – How to make a chili cornbread skillet
00:18 – Ingredients for a one skillet chili meal
01:09 – How to cook chili on the stovetop
01:25 – Ingredients for corn muffins for chili
01:55 – How to cook cornbread muffins with the chili skillet
02:05 – How long to cook chili and cornbread on the stovetop
02:20 – When do you know when cornbread is cooked in a skillet
02:30 – When to add cheese and toppings for chili cornbread skillet
03:00 – Final cooked chili cornbread skillet meal
Find the full Chili and Cornbread Skillet recipe and steps:
Check out our other chili mixes:
• McCormick® Organics Chili Seasoning Mix:
• McCormick® Gluten Free Chili Seasoning Mix:
• McCormick® Less Sodium Chili Seasoning Mix:
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• Easy Texas Chili:
• Touchdown Chili:
• Cheesy cornbread in the slowcooker:
Learn more about chili and other chili recipes:
• Learn more about the flavor of chili:
• Get more variety with these 8 chili recipes:
• Try out this vegan chili in your slow cooker:
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Music Credits
Song Name: Otter Pop
Artist Name: Shawn Wasabi
Simply Delicious Chili Recipe
Simply Delicious Chili Recipe
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HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
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FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
**MY GEAR**
INSTANT POT:
BLENDER:
MASAHIRO CHEF'S KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
PLASTIC CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chilirecipe #bestchili #grownupchili #secretchilirecipe
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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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