HOW TO MAKE PICKLED BEEF HEART RECIPES

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BEST SLOW COOKER CHILLI RECIPE - HOW TO MAKE SLOW ... - DELISH



Best Slow Cooker Chilli Recipe - How to Make Slow ... - Delish image

Slow Cooker Chilli from Delish.com is the perfect chilly day accompaniment.

Provided by Lauren Miyashiro

Categories     dinner    soup

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 16

900 g

beef mince

2 tbsp.

tomato paste

1

large onion, chopped

2

x 400g cans kidney beans, drained and rinsed

2

x 400g cans chopped tomatoes

240 mL

beer (or water)

4

cloves garlic, crushed

1 tbsp.

chilli powder

1 tsp.

ground cumin

1 tsp.

dried oregano

1/2 tsp.

paprika

Pinch cayenne pepper (optional)

Salt

Freshly ground black pepper

Grated cheddar, for serving (optional)

Thinly sliced spring onions, for serving (optional)

Steps:

  • Heat a large pan over medium-high heat. Add beef and onion and cook until meat is browned all over, about 4 minutes. (It doesn’t need to cook all the way through!) Drain fat, then stir in tomato paste. In a large slow cooker, combine beef, onion, kidney beans, chopped tomatoes, beer, garlic, chilli powder, cumin, oregano, paprika, and cayenne. Season with salt and pepper.  Taste for seasonings. Serve warm with cheese, and spring onions, if using. 

HOW TO PICKLE JALAPENOS RECIPE | FOOD NETWORK KITCHEN ...



How to Pickle Jalapenos Recipe | Food Network Kitchen ... image

Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.

Provided by Food Network Kitchen

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 1 pint

Number Of Ingredients 6

2/3 cup white wine vinegar
1/2 onion, sliced thinly (about 1/2 cup)
1 tablespoon Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
5 large jalapenos, cut into 1/8-inch rounds

Steps:

  • Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
  • Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.

Nutrition Facts : Calories 5 calorie, SodiumContent 216 milligrams, CarbohydrateContent 1 grams, SugarContent 1 grams

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