Posted by & filed under Recipes.

Meat Church has created an all in one Texas Chili seasoning mix of his own special Texas Chili Recipe. Meat Church Texas Chili Seasoning will make your chili taste better, creating a hearty, meaty Texas-style chili for the hungriest of appetites. Even better, this seasoning is also Gluten-Free & MSG-free!

While we are sharing their tasty Texas-style ingredients (and a link to their full recipe) below, we wanted to share a bean chili alternative as well.

White & Red Bean Turkey Chili

Ingredients:

  • 1.5 cups dry red kidney beans (I used Camellia Beans)
  • 1.5 cups dry white northern beans (Camellia Again)
  • 1.5 lbs of ground turkey
  • 2 – 15 oz cans of diced tomatoes
  • 2 – 8 oz cans of tomato sauce
  • 1 can tomato paste
  • 2 cups beef broth
  • 1 yellow onion
  • 1 TBSP olive oil
  • 3 TBSP of Meat Church Texas Chili Seasoning

Garnish

  • Grated Cheddar Cheese
  • Sour Cream
  • Cholula Hot Sauce

  1. Use your instant pot for a “power soak” of the dry beans – which is 30 min on high pressure with 8 cups of water. Drain and set to the side.
  2. Add olive oil to a large pot and place it over medium-high heat for two min. Add the onion and cook for about 5 min stirring occasionally.
  3. Add ground turkey and 1 tablespoon of Texas Chili Seasoning. Break apart the turkey with a spoon. Cook 6-7 min until turkey is browned. Stir occasionally.
  4. Add the broth, tomatoes with their juice, sauce, paste, beans, and remaining seasoning. Stir well.
  5. Bring the liquid to a low boil. Then reduce heat to low to gently simmer the chili, for 25 min. (this timing is for the power soaked beans!)
  6. Remove from heat and let sit for 5-10 min before serving.
  7. Add garnish and serve!

(Note, I actually turned mine off and let it sit for a hour (and then reheated on the stove)- but that was more due to family timing. It did give the chili a chance to enhance the flavor even more – so I’m mentioning it!)

Click here to get your Meat Church Texas Chili Seasoning

Texas Chili

Ingredients

  • 2 lbs of ground meat (Venison also great, Matt’s fav)
  • 1 lb of HOT breakfast sausage
  • 1 lb of chuck roast (Alternatively Matt loves using brisket, venison medallions or quarters.) This ingredient is key to making it hearty.
  • 3 medium red onions, chopped
  • 1 head of garlic, minced (sub 3 T Spice World Ready to Use garlic)
  • 2, 28oz can crushed tomatoes with juice
  • 1, 28oz Italian Style diced tomatoes with juice
  • 1 7oz can Chipotles in Adobo Sauce, chopped. Preserve the liquid.
  • 2 Beers. 1 for the chili and 1 to drink while you’re making it.
  • 6 T Meat Church Texas Chili Seasoning. This is a great heat level, but back it down to 4-5 T for Mild. Add 1-2 T more for even spicier or add 2 T cayenne pepper.

Garnish

  • Shredded Cheese
  • Fresh Jalapeños
  • Chopped White Onions

Tools

  • Large Slow Cooker or Dutch oven. We make ours in a Lodge 7 qt dutch oven
  • Large Skillet (to sauté the veg)

Find the instructions here: Meat Church Texas Chili Recipe.

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Posted by & filed under BBQ Chicken Recipes, Recipes.

Nothing is quite as hearty as a winter chowder, and in this one, Shane and Dylan use Flavor Anonymous Dirty Gringo southwest seasoning with Flavor Anonymous Double Down to amp up Poblano Chicken Chowder. This is the perfect meal to have cooking in the crockpot on a cold winter day. Double Down imparts the savory buttery flavor and combines with the Dirty Gringo for a unique southwestern touch to bring the heat and elevate the entire flavor profile. You can find these amazing seasonings and more here.

Ingredient List:

  • Flavor Anonymous Dirty Gringo
  • Flavor Anonymous Double Down
  • 6 Chicken Thighs Cubed
  • 2 Poblano Peppers
  • ½ Cup Mixed Bell Peppers
  • 1 Jalapeno Pepper
  • 3 TBS Minced Garlic
  • ½ Cup Chopped Onion
  • ½ Pint Heavy Cream
  • 1 Jar Salsa Verde
  • 1 Box Chicken Stock
  • 6 Small Corn Tortillas
  • 1.5lb Small Potatoes

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Posted by & filed under Flavor Guide, Recipes, Vegetables.

Shane Draper and Dylan Lipe are bringing you their take on stuffed mushrooms, for one of the easiest recipes to re-create even if you are not much for cooking. Northwoods stuffed mushrooms get their name from Pitdaddy Outfitters Northwoods seasoning which when combined with utilizes the flavor-boosting power of Ante Up and Double Down are small flavor bombs for your mouth. This super savory appetizer is very simple to make! Pick up all these seasonings and more here.

Ingredient List:

  • Pitdaddy Outfitters Northwoods
  • Flavor Anonymous Ante Up
  • Flavor Anonymous Double Down
  • 25 Mushroom Caps
  • 1 Box Stuffing
  • 1 Stick Butter
  • ½ Cup Beef Stock
  • 2-3oz Goat Cheese
  • ¼ Cup Chopped Onion
  • ⅓ Cup Parmesan Cheese (the good stuff)
  • 2 TBS Minced Garlic

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Posted by & filed under Recipes, Vegetables.

Shane and Dylan take another classic casserole dish and their unique flavor-infused spin to create what they call a Deconstructed Green Bean Casserole. The perfect side dish to bring to your next potluck, or dinner party. The game-changing ingredient behind these tasty casseroles is Flavor Anonymous Double Down and Ante Up seasonings work in tandem to boost the flavor. They then show you the power of dropping a Flavor Anonymous Burger Bomb as a flavor boost for the finishing sauce! Not to mention, everything is better with bacon. Find all the needed seasonings here.

Ingredients List:

  • Flavor Anonymous Ante Up
  • Flavor Anonymous Double Down
  • Flavor Anonymous Burger Bomb
  • 1 Bunch Fresh Green Beans
  • 1 Pkg Thick Cut Bacon
  • 1 Onion Diced
  • 1 TBS Minced Garlic
  • 1/2 C Mushrooms
  • 1 C Heavy Cream

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Posted by & filed under Recipes.

This chicken lettuce wraps recipe was adapted from Laura Cox’s blog from a Gwyneth Paltrow recipe. Chicken Lettuce Wraps are a delicious appetizer for any meal, and when we added some Kung Fu MOFO from Flavor Anonymous, it really set this recipe off!

Neutral oil (canola, grapeseed, or safflower)
1 lb. ground chicken
Coarse sea salt
Freshly ground pepper
1 tsp or more Kung Fu MOFO Rub
1 yellow onion, finely diced
4 garlic cloves, finely minced
2 tbsp ginger, finely minced
1/3 c. shredded carrots
1/2 c. hoisin sauce
1 head bibb or butter lettuce
2 scallions, thinly sliced
Sriracha


Heat a few tablespoons of oil in a heavy skillet over medium-high heat. Add the chicken along with a healthy pinch of salt and pepper and Kung Fu MoFo Rub.

Cook stirring occasionally to break up the chicken. Cook until the liquid has released and then evaporated, about 10-15 minutes.

In another pan, heat some oil over medium-high heat. Add the onion, garlic, and ginger. Cook and stir until it begins to soften, about 5 minutes.

Add the carrots and a pinch of salt, and cook until the carrot softens, about 10 minutes. Combine with the chicken.

Add 1/2 cup hoisin and 1/2 cup water.

Stir and cook for 1-2 more minutes until the sauce thickens. Serve in lettuce cups and top with Sriracha and scallions.

**Small rice noodles
***Serve with another side dish

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