This Is My Redneck Lite Chili (Yes, It Has Beans) скачать в хорошем качестве

This Is My Redneck Lite Chili (Yes, It Has Beans)

This is my recipe for a hearty, flavorful chili. An excellent cold weather meal. It started like a lot of recipes do- taking things from here and there and just trying to make the most of leftovers and cheap cuts of meat. I make mine with beans but it's easy to omit if you don't care for it, you can make it your own! Also check out Max Miller's video on the history of Chili, including about beans included in old recipes!    • Texas Chili & The Chili Queens of San Antonio   Support me by using my affiliate links: Tools: Crock Pot: https://amzn.to/40slbiv Instant Pot: https://amzn.to/42rHmYL 12" nonstick pan: https://amzn.to/4auJDEq Wooden spoons: https://amzn.to/4gbx0iI Teakwood Cutting Board: https://amzn.to/3DA0cm3 A really good knife!: https://amzn.to/4h6z50S Bench Scraper: https://amzn.to/3ZMW2P2 Electric pepper grinder: https://amzn.to/40nvft4 Ingredients: Chuck Roast: https://amzn.to/4g8e6tb Yellow onion: https://amzn.to/4avDiZu Garlic: https://amzn.to/4hs2sKL Chili Powder: https://amzn.to/4axXSZq Dried Oregano: https://amzn.to/40KvgZp Cumin: https://amzn.to/40KvzU3 Jalapeno: https://amzn.to/3PLYPn1 Salsa: https://amzn.to/4h6zWyC Rotel: https://amzn.to/4jpK0Er Chicken Bouillon: https://amzn.to/40uOHnB Dried Pinto Beans: https://amzn.to/42JSOzh Black peppercorns: https://amzn.to/3WzFE3J Sea Salt: https://amzn.to/40fMOww Recipe: Ingredients: 3-4lbs chuck roast (Can also use ground beef, ground turkey, even leftover hamburger chopped well) 1 yellow onion, finely diced 2 cloves garlic, crushed 2tbsp Chili powder 1tbsp dried oregano 1tsp cumin 1 small jalapeno, finely chopped (optional, can also use red pepper flakes or cayenne powder) 1 cup salsa 1 can Rotel (or 1 cup diced tomato and green chile) 1 cup dried pinto beans (or use 1 can pinto beans, rinsed) 2 tbsp chicken bullion Salt & Pepper to taste Steps: 1. At least 3 hours before or the day before, dice the chuck roast into bite-sized pieces, trimming large chunks of fat. Salt with about 1tsp per lb of meat and set in fridge up to 24 hours. 2. In a large nonstick pan, add a VERY small amount of oil, bring to high heat and sear chuck roast pieces, about 5 minutes. Empty pan into crock pot. 3. Add onions, garlic, Rotel, jalapeno, salsa, and all seasonings. Mix well. 4. Set crock pot to high and allow to cook for 5-6 hours (you can also use low for 7-8 hours for softer texture). 5. 3-4 hours in, check to see if the meat is getting soft, at this point you can start cooking the beans (if using canned, add directly to crock pot without cooking) 6. In instant pot, add dried beans, 4-6 cups water, and chicken bullion. If the beans are older, add 1/8tsp baking soda to soften 7. Cook for 35 minutes on high pressure, allow to natural release for 30 minutes 8. Scoop beans out with slotted spoon into crock pot, mix well and allow to cook for one more hour. 9. Serve with shredded cheddar cheese and Fritos