Texas Red Chili - Texas Red Chili 16 oz water oz Ancho...

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Unformatted text preview: Texas Red Chili 16 oz water oz Ancho chile oz Veg oil oz butter 16 oz Beef Stew Meat ; Small Dice 3 oz Onion; Small Dice 2 oz Green Pepper 1 Tbsp Gebhardt's chili powder Tbsp cumin 1 Tbsp salt Tbsp black pepper 1 Tbsp garlic, minced 1 oz AP flour 9 oz Tomato sauce 1 oz Pickled Jalapenos, chopped 6 oz Longhorn cheddar cheese, grated 6 oz onion finely diced 24 oz jalapeno Boil water grill ancho chile on broiler; cool; remove seeds and dice Put chili in water for 10 min; remove from heat and cover Mix oil and butter in chili pot and heat Sear Meat; remove Add onions and bell peppers, chili powder, cumin, salt, black pepper and garlic Add flour Simmer for 5 min - Add tomato sauce, and pickled jalapenos Stir chili until all ingredients are thoroughly mixed. Bring to a boil Simmer for 1-2 hours Spicy Pork Empanadas DOUGH 15 oz AP flour teaspoon Salt 6 oz water 1 oz olive oil FILLING oz olive oil Garlic Minced 1 TBSP ginger Root 2 TBSP curry powder 1 tbsp rice vinegar teaspoon salt 10 oz pork tenderloin; Small dice 1 oz white chicken stock 1 Tsp cilantro, chopped tsp cumin VINAIGRETTE 1 tbsp olive oil 2 oz corn oil 1 tbsp shallots minced teaspoon cumin, ground 1 Tbsp white wine vinegar ASSEMBLY Veg oil 6 oz mixed baby greens 18 oz Salsa Fresca 12 oz tomatoes, 8 oz onion, 1 oz garlic, Serrano chile, 2 oz cilantro, 1 fl lime juice, salt and pepper -prep dough combine flour and salt; make well in dough; add wet -knead for 10 min. -let dough sit for 1 hour -make fillings start by sauting garlic and ginger -add curry powder, vinegar, and salt -add pork -add chicken stock; boil; and simmer for 10 min -add cilantro and cumin -cool mixture -roll dough out; cut into squares -place tsp on each square - crimp with fork -pan fry empenadas -prepared salad dressing and baby greens ...
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Texas Red Chili - Texas Red Chili 16 oz water oz Ancho...

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