Pati Jinich - Tex-Mex Chili
Pati is making her spin on a Tex-Mex Chili, emphasis on the MEX. Her recipe is available in English and Spanish below...
English:
Spanish:
Tex-Mex Chili
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recipe:
tex mex chili
2lbs. cubed browned pork
roasted red, green and yellow bell peppers sweated and peeled
1/2 onion roasted
3 stalks of celery roasted
2 chipotle peppers in adobo sauce
ortega roasted chilis
1/2 cup chopped cilatro
1 can of crushed tomatoes
1 jar green salsa
1 cup chopped bacon
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon cayenne
pepper and salt for taste
1 tablespoon cumin
Throw all your ingredients into your instant pot or pressure cooker for 20 minute or slow cooker for 8 hours
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Jack Scalfani has been involved in the entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and has his own line of sauces, seasoning and beef jerky sold across America. Born and raised in Southern California, he now resides in Nashville, TN.
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Gimme CHILI!!! 5 of the BEST CHILI recipes for Fall!!
Our family loves chili anytime of the year, but especially in the fall. I've gone through and picked out 5 of the best chili recipes I've ever made to compile here in this one video for your benefit! If you always make chili the same way, try changing it up with one of these recipes and let us know what you think!
0:00 Hey y'all
0:49 Southwest Tex Mex Chili
5:22 Copycat Wendy's Chili
9:43 Mandy's Family Chili Recipe
13:08 Killer White Chicken Chili
19:13 Spicy Chorizo Chili
23:41 Grandmom's Southern Cornbread
MANDY'S FAMILY CHILI RECIPE:
1 medium onion, chopped
1 - 1.5 lbs lean ground beef
2 tbsp. veg. oil
16 oz can of diced tomatoes
8 oz tomato sauce
1 cup ketchup
16 oz can of chili beans (or kidney or pinto beans)
1.5 tbsp chili powder
1.5 tsp salt
(dash of red pepper flakes for extra spice if you want)
Brown onion and beef in oil in a pan/skillet. (Drain ground beef if needed). Add beef/onions, diced tomatoes, tomato sauce, ketchup, beans, chili powder, and salt to a 4 qt pot. Stir well, simmer covered for 1 hour and 30 minutes. (Add water to thin out if you feel it's too thick)
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Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
Easy Crock pot Hatch Chile Chicken Chili Verde - Easy Recipe 67
Crock-pot/slow cooker chicken chili verde. Hatch green chilies
Chicken, chlies, cilantro, garlic and pickled jalapenos.
8-10 hours on the low setting. Keto friendly recipe. Great recipe.
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Recipe:
4 lbs chicken thighs
20 oz pickled jalapenos (with carrots/onions) and half the liquid
1 bunch cilantro leaves
3 cloves garlic
1-2 lbs fire roasted hatch green chilies (from trader joes)
Using blender or food processor puree the pickled jalapenos, garlic and cilantro. Add that, the chicken and chilies into the crock-pot/slow cooker. Cook on the low setting for 8-10 hours. Remove skin and bones, shred chicken. Serve with tortillas, rice, beans. Works great as burrito filling also. Enjoy
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ENCHILADAS RUMBLE: My Mom’s Tex-Mex Wolf Chili vs My Mexican Red Sauce Recipe
It’s a Tex-Mex rumble in the kitchen! Who has the best enchiladas? ME or MAMA?
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Today we’re gonna answer that question.
Now enchiladas are a favorite in our kitchen but it’s always a war between how they’re gonna get made.
My Mom is going to make her Tex-Mex style enchiladas using Wolf Brand Chili and Longhorn Cheddar, while I’m gonna whip up my enchiladas with a more traditional red sauce and topped with queso fresco.
Let’s fire it up and make some ENCHILADAS!