How To make S&W Kick Off Chili
1 lb Ground beef
1 lb Ground pork sausage
1 lg Onion, coarsely chopped
2 Garlic cloves, minced
1 lg Bell pepper, cut into 3/4"
-chunks 1 lb Smoked sausage, cut into
-3/4" chunks 1 T Ground oregano
3 T Chili powder
1 t Ground coriander
1 1/2 t Celery seed
2 cn S&W Ready-Cut Tomatoes,
-undrained 2 cn S&W Dark Red Kidney Beans,
-drained (reserve liquid) 1/3 c Yellow corn meal
12 oz Shredded mozzarella or
-cheddar cheese, for garnish Brown ground beef and ground pork sausage with onions and garlic in a large heavy pot or Dutch oven over medium heat. Add bell pepper and smoked sausage chunks. Continue cooking 5-10 minutes, then reduce heat to low and drain fat. Blend in spices and tomatoes. Simmer 5-10 minutes. Stir in kidney beans. In a bowl, blend a little reserved bean liquid with corn meal to consistency of pancake batter. Mix with chili and simmer 10-15 minutes, stirring occasionally. Spoon into serving bowls and top generously with shredded cheese. Serves 12. Nutrition information per serving: 530 calories; 30 grams protein; 32 grams carbohydrates; 10 grams fiber; 90 milligrams cholesterol; 1650 milligrams sodium.
How To make S&W Kick Off Chili's Videos
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S&W Beans Recipes - Bean Bruschetta
A great simple bean bruschetta recipe using a variety of S&W Premium Beans. Kids love this healthy quick snack and can even help make it. Bruschetta made with S&W Beans is healthy, high in protein, and tastes great. For more delicious bean recipes and to view additional bean recipe demo videos, visit .
Look who’s cooking with Dusty!
On today’s episode Dusty (and Nikki) show you how to cook up one of his favorite ground turkey meals that is sure to hit the spot and make pushing those calories down as easy as possible.
How to MEAT: Pâté Bechamel with Claire Robinson
Welcome back to How to MEAT!
We're back in the kitchen making a beautiful pâté bechamel with chef Claire Robinson. This time we're using Schaller & Weber pâté with truffles and the S&W mustard with horseradish to give this creamy sauce an extra kick.
This sauce is so simple and delicious you can use it on virtually anything. Let us know what you think in the comments!
Starting 18 Pepper Varieties for 2018
Hey there folks, just a quick mid-week visit while I get some seeds planted for the coming 2018 garden season. Seems like I'm falling behind the general Pepper Lovers Community in getting things growing for next year so here we go!
Looks like it could be an interesting selection of peppers if everything goes to plan. Several Aji pepper types, and some that have been suggested as shorter season pepper varieties, with a few extras tossed in for good luck! These aren't the heavy producing types that I will be focusing on just a few more to add to the growing chili collection. Getting to be quite a few now ...
Thanks for joining along, blessed be!
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Pro Chef Turns Canned Black Beans Into 3 Meals For Under $9 | The Smart Cook | Epicurious
Chef Dan Giusti is back with another edition of The Smart Cook, this time demonstrating the potential waiting within your average can of black beans. Watch as Dan prepares a day's worth of meals, each elevating canned black beans from the mundane to something nutritious and surprisingly delicious. The best part? All 3 dishes come in for under $3 a serving.
Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget.
Learn more at
Follow Dan on Instagram at @dan.giusti and @brigaid
Director/Producer: Mel Ibarra
Director of Photography: Kevin Dynia
Editors: Boris Khaykin, Manolo Moreno
Talent: Dan Giusti
Sr. Culinary Director: Carrie Parente
Producer: Jonathan Bang
Culinary Producer: Kelly Janke
Culinary Associate Producer: Jessica Do
Line Producer: Jennifer McGinity
Associate Producer: Dimitri Lazarashvili
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jeremy Harris
Audio: Lily Van Leeuwen
Production Assistant: Anna Kaplan
Post Production Supervisor: Steph Cardone
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morrell
--
0:00 Introduction
0:53 Breakfast: Corn Muffins With Chipotle-Glazed Black Beans
7:04 Lunch: Black Bean Salad With Charred Scallion Vinaigrette
12:22 Dinner: Black Bean Stew With Smoked Turkey Wing
18:00 Wrap Up
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