Master Chief Chili (Steve Downes Documentary, 2008)
Steve Downes, Voice of Master Chief, reveals his secret recipe for Master Chief chili.
Produced by Austin C. Pruett and Jack Francis McTigue
2008, DePaul University
EASY Campfire Chili in a Dutch Oven | Steve's Cowboy Chili
Yall this Cowboy chili over hot coals is awesome! We like to cook it in a 14 dutch oven over a nice campfire! Yall give it a try and let us know what yall think!
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⬇️????PRODUCTS USED IN THIS VIDEO????⬇️
Lodge L10CO3 Cast Iron Camp Dutch Oven, 4-Quart:
Lodge L2SP3 Cast Iron Serving Pot, Pre-Seasoned, 2-Quart:
Epicurean Chef Series Kitchen Spoon:
Dutch Oven Lid Lifter:
Lodge 18” Leather Outdoor Cooking Gloves:
Coghlan's Heavy Duty Camp Grill:
Taylor 5932 Large Dial Kitchen Cooking Oven Thermometer:
⬇️????♨️RECIPE
Steve's Cowboy Chili
Ingredients
2 pounds 80/20 ground beef
1 pound 80/20 ground pork
2 Medium yellow onions, chopped
2 Red bell peppers, chopped
2 10 oz. cans Mild Rotel, drained
2 8 oz can tomato sauce
1 27 oz can kidney beans, drained
1/4 cup chile powder
1 tsp cumin
2 tsp oregano powder
2 tblsp smoked paprika
2 tsp salt
3 tsp minced garlic
1 Tblsp Cilantro, Chopped
32 oz Beef Broth * To desired consisetency, add more as needed.
Instructions
1. In a 14” Dutch oven brown the hamburger and pork over medium high heat.
2. Once meat is about halfway cooked, add onions and bell peppers.
3. Add all dry seasonings, to taste.
4. Cook until meat is slightly brown. Drain excess grease with ladle or large spoon if desired. Stir in remaining ingredients, adjusting if needed.
5. Cover and cook over medium-high heat until it comes to a rolling boil.
6. Reduce heat or remove from heat and simmer for 45 minutes, stirring occasionally.
Serve with:
Sour Cream, Chopped Green Onions, Shredded Cheddar Cheese
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Disclosures: All opinions are my own. Sponsors are acknowledged. Some links in the description are affiliate links that if you click on one of the product links, I’ll receive a commission at no additional cost to you. As an Amazon associate I can earn a small commission from qualifying purchases.
⬇️ TIMESTAMPS
00:00 Intro
00:26 Coal Prep and Camp grill
01:39 Dutch Oven Prep
02:22 Recipe
04:42 Outro
Cooking Game: Venison Chili
Venison Chili
Ingredients:
¼ cup plus 2 tablespoons vegetable or canola oil, divided
2¼ lbs ground venison
Kosher salt and freshly ground black pepper
3 large poblanos, stemmed and diced
1 large onion, chopped
6 cloves garlic, thinly sliced
2 tablespoons ancho chile powder, or to taste
1½ tablespoons ground cumin
1 teaspoon dried oregano
3 tablespoons minced chipotle peppers in adobo
3 (14.5-ounce) cans whole tomatoes, preferably in tomato puree
2 (15-ounce) cans small red beans, kidney beans, or pinto beans, rinsed and drained
3 cups beef stock
Serving Ingredients:
corn chips
shredded sharp cheddar or Pepper jack cheese
sour cream
diced red onions or sliced scallions
sliced jalapenos or serrano chiles
Specialty Equipment:
Slow Cooker
Methods:
Heat a large Dutch oven or other wide, heavy saucepot over medium-high heat.
Add 2 tablespoons of the oil.
Sprinkle the venison generously with salt and pepper.
Working in batches, crumble the venison into large chunks into the pot and sear until browned, transferring to a large bowl as done, 6 to 8 minutes per batch, adding more oil as needed.
Reduce the heat to medium. (If working on an electric range, you may need to remove the pot from heat to let it cool down a bit.)
Add the remaining 2 tablespoons oil, the poblanos, and onions, scraping up the browned bits at the bottom of the pot to cool it down a little faster.
Return to the heat and cook, stirring often, until soft, 8 to 10 minutes. Stir in the garlic, chile powder, cumin, and oregano and cook, stirring constantly, for 1 minute. Add the chipotles and tomatoes, crushing the tomatoes with your hands or mashing with a potato masher, half of the beans, the stock, and the venison with any juices that have accumulated in the bowl.
Stir to combine, then bring to a simmer.
Cook, partially covered, stirring occasionally, until the venison is tender, about 2 hours.
Add the remaining beans and warm through. Adjust seasonings.
Serving Methods: Serve the chili with the corn chips, cheese, sour cream, onions or scallions, and chiles.
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Chili Recipe With Ground Beef #chili #beefchilli #groundbeef
This one I've been making for years, this ground beef chili recipe is delicious anytime of the year. Very quick and easy recipe. If you don't like ground beef you can substitute for ground chicken, turkey or pork. Feel free to try it and let me know what you think in the comments.
Ingredients:
1 pound ground beef
1 green bell pepper
1 red bell pepper
1 pack 227g mushrooms
1 onion
3 cloves garlic
1 can 540 ml (19 oz) black beans
1 can 540 ml (19 oz) red kidney beans
1 can 341 ml (12 oz) corn
1 can 796 ml crush tomatoes
156 ml tomato paste
1 tablespoon Worcestershire sauce
1 cup Beef broth
1/2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
salt pepper to taste
shredded cheese to garnish
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