Best Fa Guy Ta Chili Recipes

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GUY'S TEXAS CHILI



Guy's Texas Chili image

Provided by Guy Fieri

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 20

2 dried chile de arbol peppers
2 dried ancho chile peppers
2 dried guajillo chile peppers
2 tablespoons extra-virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1 red bell pepper, seeded and diced
1 Fresno chile pepper, seeded and minced
2 Anaheim chile peppers, seeded and diced
1 1/2 pounds beef chuck roast, cut into ½-inch cubes
1 1/2 pounds ground beef (80% lean)
2 tablespoons all-purpose flour
3 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
1 12-ounce bottle Mexican beer
1 1/2 quarts low-sodium beef stock
1 tablespoon kosher salt
1/4 cup chopped cilantro

Steps:

  • Remove the stems and seeds from the dried chiles and tear them into large pieces. Toast the chiles in a large skillet over medium-high heat until they start to change color, about 2 minutes. Transfer to a small bowl and add hot water to just cover the chiles. Cover and let steam for 15 minutes. Place the chiles and liquid in a blender and puree until smooth. Set aside.
  • In a large Dutch oven over medium-high heat, combine the olive oil, onion, garlic, bell pepper, Fresno chile and Anaheim chiles and cook until the onion is translucent, 6 to 7 minutes. Add both kinds of beef and cook until browned and cooked through, 7 to 8 minutes.
  • Add the flour, chili powder, cumin, black pepper and cayenne and cook until fragrant, about 2 minutes. Deglaze the pot by adding the beer and scraping up the browned bits from the bottom of the pot. Add the stock, blended chiles and salt and bring to a boil, then reduce the heat to a low simmer.
  • Partially cover the pot and simmer until the beef is tender and the chili has thickened, about 2 hours. Remove from the heat. Stir in the cilantro, cover and keep warm until serving. Serve with toppings.

RYDER'S TURKEY CHILI



Ryder's Turkey Chili image

Provided by Guy Fieri

Categories     side-dish

Time 1h50m

Yield 10 to 15 servings

Number Of Ingredients 25

10 to 12 dried pasilla chile peppers
4 tablespoons canola oil
1 red bell pepper, diced
1 green bell pepper, diced
1 1/2 jalapeno peppers, minced (remove seeds for less heat)
9 cloves garlic, minced
2 small red onions, diced
3 pounds coarsely ground turkey (thigh and breast meat)
3 pounds coarsely ground turkey (thigh and breast meat)
1/3 cup tomato paste
3 cups tomato sauce
1 cup low-sodium chicken broth
1 tablespoon granulated onion
2 teaspoons granulated garlic
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon ground cumin
2 teaspoons cayenne pepper
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
3 cups canned pinto beans with liquid
3 cups canned kidney beans with liquid
2 cups canned black beans with liquid
Shredded Cheddar cheese, for garnish
Saltine crackers, for serving

Steps:

  • Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
  • Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
  • Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.

TEXAS CHILI



Texas Chili image

Provided by Guy Fieri

Categories     main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 76

2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 ancho chiles
2 dried chiles de arbol
2 dried guajillo chiles
2 tablespoons olive oil
1 large onion, diced
1 large red bell pepper, stemmed, seeded and diced
2 Fresno chiles, stemmed, seeded and minced
2 Anaheim peppers, stemmed, seeded and diced
2 pounds beef chuck roast, cut into 1/2-inch cubes
2 pounds coarse ground beef
4 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
8 cups low-sodium beef stock
One 12-ounce bottle beer, amber preferred
Pinch paprika
3 tablespoons masa harina
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 to 1 1/2 cups Cheddar-Beer Cheese Sauce, recipe follows
1 cup sour cream
1/4 cup thinly sliced scallions
1/2 cup minced red onion
1 cup broken salted crackers
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
One 12-ounce bottle beer, amber preferred
2 cups grated sharp Cheddar
1 cup cream cheese
2 teaspoons Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
Pinch cayenne
5 to 6 turns fresh ground black pepper

Steps:

  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • Remove the stems and some of the seeds from the ancho, arbol and guajillo chiles; then tear the chiles into large pieces. In a large saute pan over medium-high heat, toast the chiles until they start to change color, about 2 minutes. Add 1 cup hot water to just cover the chiles; turn off the heat, cover the pan, and let steam for 15 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Pour into a bowl and set aside.
  • In a large Dutch oven over medium-high heat, add the olive oil, onions, peppers, Fresno chiles and Anaheim peppers. Cook until the onions are translucent, 6 to 7 minutes. Remove from the pan and set aside on a baking sheet or in a bowl.
  • Sprinkle the beef chuck and ground beef with salt and pepper, then add to the Dutch oven. Cook until well browned, 7 to 8 minutes. Add the garlic, cumin, oregano, cayenne and cinnamon; saute until fragrant, about 2 more minutes. Add the sauteed vegetables, beef stock and the chile puree, stirring to combine. Bring to a boil and reduce to a very low simmer. Simmer until the beef is very tender and the liquid has reduced, about 2 hours. Stir in the beer and paprika, then add the masa harina to tighten sauce. Stir over low heat for 10 to 12 minutes, breaking up some of the beef so it gets worked into the sauce slightly. Add salt and pepper to taste. Remove from the heat, cover and keep warm.
  • Serve generous portions of chili in bowls, drizzled with Cheddar Beer Cheese Sauce and garnished with sour cream, scallions, red onion and crackers.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.
  • In a medium saucepan over medium heat, add the butter and flour and mix together to make a roux. Cook until nutty and fragrant but still light in color, 3 to 4 minutes. Pour in the beer and half-and-half, whisking to create a smooth, thick sauce. Add the Cheddar, cream cheese, Worcestershire, salt, dry mustard, paprika, cayenne and pepper. Cook over low heat, while continuing to whisk, for 7 to 8 minutes. Remove from the heat, cover, and keep warm until ready to serve.

EASY HOMEMADE CHILI



Easy Homemade Chili image

Easy homemade chili. Goes great with cornbread or over corn chips for a chili pie! I like to use spicy pinto beans.

Provided by Tobi Hargis

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 ½ cups water
1 pinch chili powder
1 pinch garlic powder
salt and pepper to taste

Steps:

  • In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
  • Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Nutrition Facts : Calories 394.2 calories, Carbohydrate 48.8 g, Cholesterol 45.9 mg, Fat 9.2 g, Fiber 17.9 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 525.6 mg, Sugar 4.4 g

PAU PAU'S STEAMED CUPCAKES (FA GAO)



Pau Pau's Steamed Cupcakes (Fa Gao) image

In cookbook author Kristina Cho's family, you can't celebrate Lunar New Year without fa gao. The unfrosted Chinese cupcakes cook in a steamer basket, and how high they rise is just as important as their taste. "As the tradition goes, the taller your cupcakes bloom and blossom, the more good luck and prosperity you're going to have," she says. Like many of the family recipes in her book Mooncakes and Milk Bread, this one took many tries to get right because Kristina re-created it from her grandmother's vague directions. "She would be happy to give me the recipe, but she just does everything by feel - she uses a coffee mug as a measuring cup," Kristina says. But it turns out there is a secret to these fluffy prosperity cakes: pancake mix!

Provided by Food Network

Categories     dessert

Time 35m

Yield 10 fa gao

Number Of Ingredients 4

1 1/4 cups pancake mix, such as Bisquick
1 1/4 cups all-purpose flour
2/3 cup firmly packed dark brown sugar
1 1/3 cups water

Steps:

  • Prepare your steamer setup: Fill a heavy-bottomed pot (the same diameter as your steamers) with 3 to 4 inches water. Bring the water to a rapid boil. Line 10 individual 3-inch cupcake molds with paper liners and arrange in 2 bamboo steamers.
  • In a medium mixing bowl, whisk the pancake mix, flour, brown sugar and water until smooth. (The batter should be thick but runny.)
  • Divide the batter evenly between the molds, filling each about three-quarters full. Stack the bamboo steamers and cover with the lid. Steam for 15 minutes. Lift the lid, remove the steamers and allow the cupcakes to cool for 5 minutes. Serve warm or at room temperature.

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