Basic Recipe:
2 lbs ground beef (80/20)
2 Cups no salt added Chicken Stock
2 Cups Tomato Puree
1 Cup (110 g) Oakridge BBQ Texas Red Chili mix
1/4 Cup Extra Virgin Olive Oil
2 tsp Kosher salt
Oakridge BBQ Texas Red Chili Seasoning Mix:
source
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NINJA FOODI XL GRILL BBQ RIBS! On this video, we level up some St. Louis Style ribs using some amazing KosmosQ BBQ rubs and sauce! I show you how to use your Foodi Grill to make tender, juicy, amazing BBQ Ribs! You are going to try this recipe and want to thank me for it!…
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Mike I sure hate to hear your shutting down production! By far the best rubs & spices ever.
I hope you find a way to keep it going. I just place my order!
My wife just made this using your chili mix .. excellent flavor! .. Once our country rids itself of the current communist traitors destroying our nation, and businesses can survive again, perhaps you will consider making your rubs again. They are the best! .. God bless your future endeavors.
Michael, sorry to hear your shutting down production. I've put my order in and probably will do another very soon. Good luck in your next venture. Thanks Friend for the spice blends.
How did I miss you all having a YouTube channel! Great content, and thanks for sending the Notes along with the chili seasoning. Oak ridge is the only brand of seasonings I use for my BBQ after trying MANY. Top quality.
I am trying it out tomorrow with kind of my own spin on it how I make my usual chili and I will you know how it goes .
Looks delicious Mike! I'd bet it would be even better "over the top" style on the smoker. Are you planning to release it to retailers after your labels are ready? I carry your products in my store at Dominion Grills and customers love everything you've got. Thanks!
I have never made chili without an onion. I may try this recipe though.
Great video Mike! Cant wait to try this chili mix!
Great video, Mike – and it's awesome to hear there will be lots more coming! I'm really looking forward to trying this out!.
Great video Mike, can’t wait to try the chili mix. We usually brown the burger and drain the fat and juice. I would think maybe I could add a little extra chicken stock to make up the moisture content?
Great video, Mike!