The Perfect Chili Topping Recipe скачать в хорошем качестве

The Perfect Chili Topping Recipe

Looking for a Super Bowl snack that doesn't fall apart? This engineered chorizo-beef chili is built for game day—no fork, no mess, just structural integrity. Chili cheese fries are a structural disaster. Usually, the chili is too loose, the fries are too soft, and you end up eating a soggy mess with a fork. Today, we’re fixing the physics of the fry. We’re testing a 50/50 Chorizo-Beef hybrid to create a high-viscosity "meat matrix" that actually sticks to the fry. By leveraging the fine-grain texture of pork chorizo as a binder for the bulky ground beef, we create a topping with superior structural adhesion. We’re also building a 6-pepper spice gradient, ranging from 1,500 to 250,000 Scoville Heat Units (SHU). Ancho & Guajillo: The Base Arbol: The Mid-range Cayenne & Habanero: The Peak Starting with a conservative 1/2 tsp baseline to test the lipid-to-heat interaction. Ingredients: 1 lb lean ground beef 1 lb pork chorizo 1 green bell pepper, finely chopped 1 large yellow onion, finely chopped 30 ounces canned diced tomatoes 6 ounces tomato paste 2 cups beef stock 6 cloves garlic diced 2 Tbsp chili powder 2 tsp paprika 1 tsp onion powder 1 tsp salt 1 tsp garlic powder 1 1/2 teaspoon ground cumin 1 tsp black pepper 1/2 tsp cayenne pepper 1 tsp crushed red pepper 1/2 tsp habanero powder We’re pairing this engineered chili with Ore-Ida Extra Crispy Fast Food Fries and a 60-second "Cheese Shield" to ensure 100% finger-food capability. No fork required for these Chili Cheese Nacho Fries! 0:00 The "Chili Slide" Problem 0:17 The 50/50 Meat Matrix Solution 0:57 Dry Spice Build 1:30 The Aromatics 1:50 Build the Chili 5:00 Nacho Typical Cheese Fries 6:24 The Slide and Taste Tests 7:18 Final Verdict