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Chef David Bishop teaches parents and kids how to prepare chilli.
Tags:Fun Filled Chilli Recipe,chilli,chilli recipe,cooking tips,from the chef to you,kids food,recipes for kids
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Fun Filled Chili Recipe
Hi, this is Chef David Bishop from the Chef to You. Welcome to another episode of Kid’s Cookin’. Today, I’d like to make what I call Fun Filled Chili. A good activity for the family mom and dad to bring your kids to the kitchen, a great activity often worked together on. Let’s take a look at our ingredients to get started. I got diced tomatoes, and some olive oil, I get some diced breakfast sausage, I already cooked for that you and I’ve cut it in little tiny pieces, diced onions, butter, chili powder, cumin, salt, pepper, ground beef that we’re going to make it to a little meatballs, three different kinds of beans, a red, a white, and a black. Let’s start by caramelizing our onions.
A pair of caramelize onions, about a tablespoon of olive oil. I got a tablespoon of butter right here, put the butter in one of a large onions. I’ve already diced about a medium diced. We’re going to toss this around to sauté this and this is going to take about 10 minutes. So what we’re going to do is we’ll go back on to the ground meat and make our meatballs while this cooks. We’re going to put just a pinch of salt, pepper on here in just a couple of minutes and the pinch of salt and sugar. And then we’ll be ready to go.
Don’t forget our ground beef. We’re going to take one tablespoon of chili powder. We’ll work this in really good. Kids, this is your part, you’re going to have fun making some meatballs in here in just a minute. We’re going to make them in about a large marble size and we try to make them all at the same size so it’s look good in here and we don’t get all these different sizes, because I teach my students presentation, presentation, presentation. So I always want to make things look really good, okay.
Now we’ll just take a little small ball like this and roll it like that for another plate. And we’re going to keep rolling and you should get to see about 30 to 40 and it depends on the size you do. That could be beautiful at the end when it children’s all around and see these floating in here. I’ll tell you what they got a lot of these roll and you don’t want to stick here and watch to we make all these, so I’m going to speed up a little quick and I’m going to get these done.
Okay, was that fast enough for you? Okay, I have put some of the meatballs in and started those, they started to shrink out of it a little bit so I’m going to add the last few meatballs I could not get in there earlier. Don’t pile them too high that they’re not on the bottom of the pan, keep them stirred as you see this you got a fair amount of fat in it. Just keep them moving around when you cook this just to the point of being done. There the meatballs are already done nice and golden brown, we’ll take them off and we want to place them in this paper towel. It’s very important to get the fat off of these and if not later on you're going to have grease floating on top of the chili we don’t want to do that. Okay we’ve done over a sautéing and the sausage and meatballs and our caramelized onions now let’s go to assemble all this and get our chili made.
We’ll start off by putting our sausage on the pan, this is about 12 ounces, one large caramelized onion, meatballs are going to wait until later and that’s going to go in at the end because we don’t want to break the meatballs up. On top of this we’re going to put our one teaspoon of cumin, three tablespoons of chili powder, one half teaspoon of black pepper, one tablespoon of salt. We're going to stir this up about a minute or two and get all those flavors combined.
Okay, we’re going to add a little water here and you’ll hear that nice sizzle. Two cans of diced tomatoes, our three types of beans. Putting in here are the meatballs we’re going to just simmer on medium for about 20 minutes and then we’ll add the meatballs and they will turn it down to low and that go real low simmer for about an hour and a half. It’s been 20 minutes let’s go and take our lid off, you can see a nice simmer right here. We’re going to roll our meatballs in. Stir them up, put the lid back on, reduce it to a simmer and let it cook for one and half hours. It’s been an hour and a half look at that beautiful nice broth. The meats’ are all still nice into small balls and a beautiful product.
Let’s go ahead and move it to this bowl over here. This recipe is real quick so in the meatballs and the sausage, three different colored beans and let’s put some three different crackers you can use here. Let’s finish this off this is how I will look to have it. We sprinkle right across with cheese, a little bit of scoop a sour cream right in the middle and then our final Kid’s Cookin’, a little parsley on there.
This is a fun filled activity for the whole family. It makes about a gallon and a half of chili. When you reheat this, make sure you do it in small batches so you don’t scourge it. This is Chef David Bishop cooking and teaching. Remember kids learn to cook you’ll love it for a lifetime, may God Bless.