Who's up for dessert?

[Saviolo]

Okay, this is shameless self-promotion, but earlier this year I started a YouTube cooking channel with my husband (who is a chef). He does the cooking and the recipes, I do the filming, editing, and voice-over.

We're just getting started, and the quality's still not great (yes, I'm filming and voice recording on my smartphone), but the recipes are solid! We're also only about 15 subscribers away from being able to get our own personalized URL from YouTube!

So, please, enjoy this delicious lemon curd recipe, 'cause don't we all need something a little sweet right now?

[OriginalGeek]

1. I came for the dessert

but I stayed for the Texas Chili.

We just bought a dutch oven and I can't wait to get some of that into it. Then into me.

No beans
To be seen
And that means
I will clean
my bowl.

Good lookin' out!

[Saviolo]

2. Awesome, thanks :)

Let me know how it turns out! My hubby is from Houston, and this is a recipe he grew up refining. Still refining it every time he makes it.

[OriginalGeek]

3. I moved from Texas 35+ years ago

And have been trying to find a good recipe for chili ever since. This looks terrific and I'm very excited to try it lol. I'm sure past failures have mostly been my sad skills but I've been getting into cooking in recent years and I think I have a shot - your video was very clear and easy to follow. Thanks! I'll definitely report back after I try it.

[Saviolo]

4. I can say from considerable experience

That it's delicious, but I urge caution, as it is extremely rich! A small serving sprinkled with a bit of raw red onion sour cream and shredded cheese and you're good to go! Real stick-to-your-ribs chili

[OriginalGeek]

5. Ha!

caution is for sky-diving. Imma eat the hell outta that stuff.


(I'm sure at some point afterwards I will wish I had heeded your warning but I just know myself well enough to know it will be hard to stop eating once I start)


Quick question - which of those peppers are the hottest? I LOVE spicy but my wife and daughter will probably not so I expect I'll have to make two batches and leave the really hot stuff out of one.

Thanks again!


There's also a pretty good chance I will de-glaze the meat pan with beer. Is that a good idea? If not I'll just de-glaze my belly with it while cooking.

My wife just told me she's going to a local veggie market in a few minutes and I sent her the list of spices. I hope they have 'em but if not there are actually a quite a few Hispanic food stores around here that should have some. Heck, even our Publix has a few good peppers on occasion.

[Saviolo]

6. Good questions!

The spiciest of the peppers is probably the chipotle pepper (which is a smoked dried jalapeno), but you can really control the spiciness by removing the seeds, etc... We don't use any insanely hot peppers in there. Sometimes if he's in the mood, he'll use some fresh habanero in with the rest of the veggies, and that gives it a serious kick (though after the long cooking time, it's a mellow and building heat). More frequently we use Thai bird chiles (fresh or dried), or fresh tabasco peppers.

And yeah, beer deglazing is great, we have definitely done that (though I'm a bigger fan of beer than he is). Red wine also works very well with beef.

[OriginalGeek]

7. Awesome! Thank you

and I apologize for hijacking your dessert thread to talk about chili. Cheers!

[Saviolo]

8. No apologies necessary

I love talking about food! In fact, I'm sure some of my friends would wish I wouldn't talk about food quite so much!