Dallas Fire Station 2 cookin up a spicy lamb chili! Full recipe below. #firemanchefgoeff
Dallas Fire Station 2 and #firemanchefgeoff cooking up a spicy lamb chili! Want my recipe? Well here it is:
INGREDIENTS:
-cooking spray
1 medium onion, diced
1 lb lean ground lamb
3 garlic cloves, minced
1⁄2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon cumin
1⁄2 teaspoon allspice
1⁄4 teaspoon cinnamon
4 tablespoons chili powder
1 bay leaf
1 (14 1/2ounce) can diced tomatoes with juice
2 (15 ounce) cans red beans, rinsed and drained
salt, to taste
pepper, to taste
monterey jack cheese, for garnish
onion, Chopped, for garnish
Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
When onions are soft and meat browned; drain well.
Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
Sauté for 1 to 2 minutes.
Add tomatoes and beans; bring soup to a boil.
Reduce heat, simmer for 15 minutes. Enjoy!
#firemanchefgeoff #chef #dallaschef #texas #texaschef #chili #chilirecipe #turkey #turkeyrecipe #turkeychili #lamb #lambrecipe #lambchili #groundlamb
Spicy Chili Mutton Recipe |Spicy Chili Lamb Recipe
Chilli Lamb Recipe | Spicy Chili Lamb Recipe | Chili Mutton in Easy Steps
Ingredients:
1.12 lbs. Boneless Lamb Meat (cut into small pieces)
3= stacks diced Celery | ½= diced Green Bell Pepper / Capsicum
½= diced Red Bell Pepper / Capsicum
1= diced Onion | 2= Tbsp All Purpose Flour
2= Tbsp Gram Flour / Besan | ½= cup Corn Starch
3= Tbsp Tomato Ketchup | 2= Tsp Minced Garlic
5= Green HOT Chilies | 1= good-size Ginger (2 Tbsp)
5= Green Onion / Scallions
2= water (as needed)
For Tadka 3= Tbsp Olive Oil
¼= cup Soy Sauce | 2= Tbsp Sesame Oil
2= Tsp Deggi Mirch / Paprika / Red Chili Powder
1= Tsp Salt (to taste) | 1= Tsp Garam Masala
1= Tsp Cumin Seed | 1= Tsp Cumin Powder
1= Tsp Turmeric Powder | 1= Tsp Coriander Powder
1= Tsp Black Pepper | 1= Tsp Aji-No-Moto
Cilantro to taste.
Fry marinated Lamb meat in a pan for 15 minutes or until fully cooked.
Mix and ENJOY with your family/friends.
Please cook and enjoy with your family/friends. Please share your experiences with me, I would like to hear from you, Thank You.
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Easy Steps
*Disclaimer: All information is for educational purposes only and is the personal view of the author.
**Disclaimer: This recipe to nourish is purely for informational and educational purposes only, not intended as medical advice, diagnosis, or prescription. If you have any questions about food, diet, nutrition, natural remedies, or holistic health then please do your own research and consult with your healthcare practitioner.
Ground Lamb Chili | A GB Original Recipe
If you like lamb, you will love this chili. The ground lamb give this dish an exotic taste that excites your senses.
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Cooking time: 50 min including ingredient prep.
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Texas Chili Recipe (Won over 30 Cookoffs!)
It's the perfect season for making authentic Texas chili, and this award-winning chili recipe has over 100 5-star reviews on the blog, as well as 30 readers who have won their own local chili cook-offs, using this tried and true Texas recipe.
Printable Recipe:
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This video is inspired by our Texas Brisket Chili blog post where we have a printable recipe and guide:
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We think this is the best Texas chili recipe and the internet seems to agree. In this recipe, we use the flat of a brisket for creating tender morsels of chili meat that doesn't come out tasting like pot roast.
This recipe is in the style of Texas barbecue restaurants and is a chili recipe with no beans.
It's a bit like a chile con carne recipe, but we slowly simmer these chunks of beef until they are one solid soup. In fact, you might find that using an immersion blender after the chili cooking gives you even more of a Texas quality chili. Just buzz it a few times to make it extra broken up and mixed well. :)
Ingredients Used:
• 4 slices thick cut bacon
• 3-4 lb. beef brisket, trimmed
• Kosher salt, pepper, onion powder – for liberally sprinkling on the meat while browning.
• 2 c. white onion, small diced (one large onion)
• 5 garlic cloves, pressed through a garlic press
• 1 T paprika
• 1 T. cumin powder
• 3 ½ T Texas chili powder, such as Mexene or Gebhardt’s
• ½ t. dried thyme
• ½ t. chipotle chile powder
• ½ t. salt
• 1 quart beef broth
• ½ c. strong black coffee (you can save this from your morning coffee)
• 28 oz. can whole tomatoes, in juice
I have full step-by-step instructions on the blog and you can read lots of reviews by readers who have won chili cookoffs using this recipe, made this chili and modified the recipe, or even substituted smoked brisket.
We have additional award-winning recipes, a bestselling cookbook, and a FREE BRISKET SCHOOL at: UrbanCowgirlLife.com
Any questions or concerns about this authentic Texas chili recipe? Leave us a comment and we will get back to you asap! You can also use the contact tab on the recipe website.
Thanks, Sarah Penrod & Team
Slow Cooker Chili Recipe: Beef Chili Colorado
Bite-sized chunks of beef in a thick and rich, mahogany-colored sauce make this delicious slow cooker chili recipe irresistible. There are no beans in this recipe. Enjoy Beef Chili Colorado alone, or as your new favorite taco filling!
Get the recipe:
Slow Cooker Beef Chili Colorado
2 pounds Certified Angus Beef ® English Roast (chuck shoulder clod), cut into 1-inch cubes
3 dried ancho chilies, stems and seeds removed, torn into pieces
3 dried guajillo chilies, stems and seeds removed, torn into pieces
3 dried New Mexico chilies (or pasilla), stems and seeds removed, torn into pieces
4 cups beef stock, divided
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons canola oil
3 cloves garlic, minced
1/2 cup diced onion
2 teaspoons ground cumin
1 teaspoon dried oregano
Small tortillas or prepared rice (optional)
Learn more about the English Roast:
~~ If it's not CERTIFIED, it's not the best. ~~
#chili #beef #CertifiedAngusBeef
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Lamb Chili
INGREDIENTS:
1 leek, sliced
2 carrots, chopped
4 celery stalks, chopped
2 cups water
½ cup asparagus, thinly sliced
1 cup cauliflower, chopped
1 cup zucchini/summer squash, chopped
1 lb grass-fed ground lamb (or grass-fed ground beef)
1 tsp apple cider vinegar
¼ cup coconut oil
1 tbsp Brain Octane Oil
Olive oil, for drizzling
For spice mix:
1 tsp coriander
1 tsp cumin
1 tsp allspice
1 tbsp dried oregano
1 bay leaf
1 tsp sea salt
In a medium pot, combine the leek, carrots, and celery and cook over medium-low heat until fragrant and the leek is soft, about 3 minutes.
Add the water, asparagus, cauliflower, zucchini, ground lamb, vinegar, spices, and sea salt.
Cover and cook for 10 minutes.
Stir in the coconut oil and Brain Octane until incorporated.
Serve in a bowl, drizzled with olive oil.
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