Richard's Kitchen Ep 12 Chili!
It's still a little cool here in North Florida, so I figured why not make some chili? Remember, this is just a basic recipe. Use your creativity to make it your own.
1 lb ground beef, turkey, chicken, or meat substitute
1/2 onion, chopped
2 cloves garlic, minced
1 12oz can tomato sauce
1 12oz can diced tomatoes
1 12oz can beans, drained and rinsed
Salt
Pepper
Chili Powder
Oregano
Bay leaf
Tumeric
Hope you enjoy! Please be sure to leave a comment and don't forget to subscribe!
CHILI CHEESE ENCHILADAS | RICHARD IN THE KITCHEN
In this video I show you how to make an easy recipe of chili cheese enchiladas. Seasoned corn tortillas coated in a delicious red sauce and filled with Mexican four blend cheese, covered with chili and onions then baked in the oven until bubbly.
Shopping List:
5 1/2 inch yellow corn tortillas
1 can red enchilada sauce red or (see link below for my homemade recipe)
1 sweet onion, diced
1 19 ounce can of chili no beans, (like Hormel or Wolf Brand), or if making homemade check out my channel playlists for several chili variations.
1 cup Mexican 4 blend cheese, or cheddar, shredded
Lime slices and fresh cilantro for garnish
Directions:
Pre-heat oven to 375
Dice the onion, chop the cilantro and slice the limes, set aside.
Heat up the can of chili then add 1/2 the cheese and diced onions and stir. (if making homemade chili do that first)
Heat the can of red sauce, or make homemade (see link below)
One the sauce is warmed dip the tortillas in the sauce to coat both sides.
Place a light coat of the sauce in the bottom of the baking dish.
Place about 2 tbsps cheese in the middle of the coated tortillas then fold, tuck and roll. Arrange slightly separated in the baking dish.
Cover the enchiladas with the chili/onions/cheese mixture with an extra sprinkle of cheese on top.
Bake in the oven for about 20 minutes until bubbly.
Remove from the oven and place on the stove top on low heat to keep warm until ready to serve.
Top with a sprinkle of fresh cilantro.
Serve with lime slices and refried beans (see homemade re-fried beans recipe below) and Spanish rice.
Homemade Red Enchilada Sauce:
Check out my homemade chili recipes in my Playlists at Richard in the Kitchen.
Homemade Restaurant Quality Re-Fried Beans recipe:
US STANDARD TO METRIC CONVERSIONS:
License: Creative Commons
Music: iphone music themes
Standard License
End Screen Image:
Filmora.com/io (Wonderland)
Thumbnail Image: Phonto, available from Apple Store
Also follow me on:
Youtube: Youtube.com/RICHARDINTHEKITCHEN
Facebook:
Facebook/Richard in the Kitchen:
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Goma At Home: Goma's Homemade Chili Sauce
This video was filmed in June 27, 2021
One of the plants that I have in my backyard is Chili. For this episode, I harvested some so we can make my homemade version of hot sauce.
The ingredients are chili, garlic, onion, diced tomatoes, olive oil, apple cider vinegar and apple juice.
#GomaAtHome #RichardGomez #ChiliSauce #Hotsauce
MY WAY CHILI SPAGHETTI (IN THE SPIRIT OF CINCINNATI CHILI) RICHARD IN THE KITCHEN
My Way Chili Spaghetti
Homemade Chili spaghetti is so delicious and easy to make. You may at first be turned off by the thought of chili over a plate of spaghetti, but I promise you your flavor palate will jump for joy when all these flavors come together in your mouth. It just seems to work. You will notice this is not your traditional chili recipe. My recipe is in the spirit of the famous Cincinnati chili, but I'm not calling it that because the Cincinnati chili critics will come after me. The fact is, after all my research on Cincinnati chili, nobody knows exactly what the spice profile is. There seems to be a few common spices that everyone agrees on, but the entire recipe appears to be a well kept secret. Prepared differently than your regular chili along with the specially blended spices sets this chili apart. It's also different in the way it is served and even eaten. Served over spaghetti in one of five ways that includes shredded cheddar cheese, diced onions and/or beans. Either way you eat it it's always topped off with an ungodly amount of finely shredded cheddar cheese. Grab a dash of hot sauce and oyster crackers and the dish is complete. Grab a fork to cut it and eat it (NO SWIRLING ALLOWED) and enjoy an incredibly delicious chili-spaghetti meal. Enjoy!
Shopping List:
NOTE: This is not intended to be the authentic spice profile used in authentic Cincinnati Chili as it is a well kept secret. It does however contain three spices that everyone seems to agree is in this chili those being the cinnamon, cloves and all spice. The remaining spices I used work very well together and is extremely delicious. Hope y'all enjoy!
2 tbsp Chili Powder
1 tbsp Onion Powder
1 tbsp Garlic Powder
1 tsp. Cocoa Powder (optional. Adds balance to the bitterness of cumin and chili powder)
1 tbsp Paprika
2 tsp Kosher Salt (more to taste if needed after simmering)
1 tsp Ground Cinnamon (adds sweetness and balances the cumin and chili powder)
1 tsp Ground Cumin
1/2 tsp Allspice
1/2 tsp cayenne pepper
1/4 tsp Ground Cloves
1 tsp white sugar (this balances out the tomato sauce)
4 cups Water
4 oz Tomato Paste
1 lb Ground Chuck Beef 80/20
16 ounces (1 lb) thick spaghetti
1/4 cup chili kidney beans per serving
About 1/2 cup shredded cheddar cheese per serving.
Hot sauce
Oyster crackers
Directions:
In a small bowl, combine all seasonings. Set aside.
In a medium pan over medium heat, pour water and tomato sauce and whisk until blended.
Add spice mixture and whisk until blended. Increase temperature to medium high.
Add ground beef into pan and break it up into crumb sized pieces like mince. A potato masher works well for this.
Allow to come to a boil, then reduce heat to medium low and simmer uncovered for at least 2 1/2 - 3 hours until significantly reduced and thickened, stirring occasionally. Just as a guide, my stove setting was just under the number 2 setting. It should be obviously bubbling lightly while simmering. It's ready when you can barely see any liquid. Be sure to taste for more salt if needed.
Allow to cool, cover and place in the fridge overnight. This step is optional. It just allows for easy removal of any excess fat the next day that will have risen to the top. If you use 80/20 ground beef there will be very little fat if any. It also allows all those flavors to come together.
The next day, skim off any of the fat rose to the top. Reheat and serve in one of the following ways:
For 3 way: Plate drained spaghetti cooked according to packaged directions, top with chili and mound of finely shredded cheddar cheese.
For 4 way: Plate drained spaghetti, top with chili, diced onions and finely shredded cheddar cheese.
For 5 way: Plate drained spaghetti, top with chili, heated drained kidney beans, diced onions and finely shredded cheddar cheese, or
For Cheese Coney: Steamed hot dog bun, beef hot dog, top with mustard, chili, diced onions and finely shredded cheddar cheese.
Finally, top off with oyster crackers with a dash of hot sauce.
Music: Simple iMovie Themes
License: Creative Commons
Standard License
End Screen Image:
Filmora.com/io (Wonderland)
Thumbnail Image: Phonto, available from Apple Store
Also follow me on:
Youtube: Youtube.com/RICHARDINTHEKITCHEN
Facebook:
Facebook/Richard in the Kitchen:
Twitter:
Linkedin:
Instagram:
Thanks for watching
Goma At Home: Honey Butter Chili Shrimp
This Sunday, we are making Honey Butter Chili Shrimp Rice Bowl. It's savory, sweet and garlicky and very easy to make.
The ingredients are:
Shrimp
Olive Oil
Crushed Red Pepper
Black Pepper
Paprika
Soy Sauce
Honey
Butter
Garlic
Onion Leeks
#GomaAtHome #RichardGomez #HoneyButterShrimp
Richard Blais' Family Chili
On 'The Rachael Ray Show, ' Chef Richard Blais and his daughters share a chili recipe that his family loves.
For more follow the hashtag #RachaelRayShow