1Combine oregano, cumin, chili powder, red pepper flakes, salt, and pepper. Reserve 1 tablespoon of spice mix. Mix the remaining spice mix with meat. Allow it to rest in room temperature for 30 minutes.
2Heat oil in large soup pot. Add meat and cook until browned, about 5 minutes. Add garlic and onion and cook until onion look translucent, about 3 minutes.
3Add beer while scarping the bottom of the pot to with a wooden spatula to loosen up the bits. Let it sit for 5 minutes at medium high heat then add in the remaining ingredients.
4Cover and bring chili to boil. Turn the heat down and allow chili to simmer for 40 minutes. Serve with with cilantro and sour cream.
What's the difference between an ale and a lager? To find out, we visited Boomtown Brewery in Los Angeles, and met with Production Manager, Benjamin Turkel, to learn about the similarities and differences between the two beers. Benjamin took us through the different style points and production methods to learn ultimately what separates the two styles of brews.
In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.