2017 RIDGID Chili Cook Off recipe

Material Needed:

  1. 1.5 lbs of  ground beef 80% and ground pork 20%
  2. One can of 50oz red kidney bean
  3. Rice 500g
  4. 4 spoon of vegetable oil
  5. 50g garlic
  6. 50g of ginger
  7. 6 mexico hot green pepper
  8. One pack of Chinese hot and spicy sauce (in replace of normal chili powder, if you don’t know where to find it, please let me know. )
  9. Additional 50g hot source (could be used in any flavor of your Choice)
  10. A slow-cook pot, rice cooker and a pot;

Direction:

  1. Chop the garlic and ginger to tiny pieces;
  2. Put 2 spoon of vegetable oil in a pot and stir with garlic and ginger for 1 minute in highest level;
  3. Put all the beef and turn down the heat to medium level, stir it until all the meat is well cooked;
  4. Filter additional grease out of the beef then put it in the slow-cook
  5. Grind the 6 mexico hot green pepper with 1 liter of water;
  6. Put 2 spoon of vegetable oil and then dump all the Chinese hot and spicy sauce to it, keep stir it at highest level for 2-3 minutes;
  7. Dump all the grinned mexico hot pepper mix to the pot and stir it until it boil;
  8. Dump all the hot-sauces and mix to the slow-cooker pot and turn it to high level;
  9. Wash the 500 g of rice and then cook it with the rice cooker;
  10. Wait for about 2 hours;
  11. Ready to serve;

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