Chili is no stranger to versatility. Hot dogs, fries, nachos, burgers, all are trusted companions of chili that formed unions with it that resulted in some of America’s favorite foods. But never has the humble donut entered the ring. Until now.
With bright eyes, empty stomachs, and a can of Hormel’s chili in tow, we recently fried up our newest delicacy, the Chili Billy Donut, in honor of the release of Hormel’s new Chili Creations cookbook.
Taking inspiration from a Texas staple, the corn chip pie, the Chili Billy Donut comes with all the fixings. It starts with an easily made donut made from canned biscuits. A savory combination of Hormel Chili frosting and queso icing lie on top of the plush dough, which is then topped with salty corn chips. The result is undeniably as good as it sounds.
Just check the video above to see for yourself. The proof is in the puddingー er, chili.
The full recipe for the Chili Billy Doughnut can be found in Hormel’s yet-to-be-released Chili Creations cookbook, which you can be a part of as well!
Up until August 29th, Hormel will be accepting recipe submissions, the most creative and tastiest of which will be featured in the upcoming book, right next to our donut and Hormel’s own inventive dishes. These can be anything from something you’d bring to the cookout to a midnight snack, so get wild and get cookin’!
Details for the competition can be found here, and be sure to share your chili creations with @foodbeast and @hormelchili on social media once you’ve submitted your entry.
“An ounce of sauce covers a multitude of sins.” – Anthony Bourdain
“If a man does not have sauce, then he is lost.” – Gucci Mane
“If you want to sell a steak, you can’t just have the sizzle, you gotta have sauce.” – Don King
Sauce quotes have been a source of wisdom for a long time, just refer to any of the above. We at Foodbeast recognize the power of the sauce and implemented that energy to launch our first line of home goods.
Introducing Snackboyz® Worldwide by Foodbeast®! A special collaboration of home goods designed for all food lovers with sauce in mind.
Features: • 2 Pack • Large cavity is 2 cups, Small cavity is 1/2 cup. • Overall size 3.63″ H x 3.63″ W x 2.5″ • Dishwasher Safe Plastic • Proudly Made In USA
This one’s for all the bold dippers out there and after selling out in just under a few hours on the NTWRK app recently, we decided to re-up for those that missed out. These enablers of unabashed double dipping will be available at 9am PST on Slushcult.com.
Ring the alarms and tell a friend: Taco Bell is testing a new plant-based Naked Chicken Chalupa shell! Spotted at a Taco Bell location in Irvine, California, The Crispy Plant-Based Shell is a take on their own hit innovation a few years ago that changed the whole game.
This time it’s made from a pea protein-based proprietary blend, which is then breaded and shaped into a one of a kind Chalupa form and crisped up. This shell is certified vegan by the American Vegetarian Association, so you know it’s valid. The tasty shell is then filled with delicious deets like lettuce, cheddar cheese, diced tomatoes, and a rich, tangy avocado ranch sauce to complete a mouthwatering mouthful.
The new Naked Chicken Chalupa with Crispy Plant-Based shell will be testing at the Taco Bell location on 2222 Barranca Pkwy, Irvine, California, from now until June 27, 2021.
Every so often, I find myself torn between ordering a burrito or tacos when stopping at Chipotle. While the bowls have their own magic, there’s something special about biting into a layer of warm tortilla paired with fresh meat. It’s euphoric.
Imagine how much tougher that decision has become, knowing that Chipotle has now added mouthwatering build-your-own Quesadillas to their plethora of menu options.
Customers can choose from any of their favorite proteins. This includes Adobo Chicken, Steak, Barbacoa, Carnitas, and plant-based Sofritas, before filling it with their favorite accoutrements.
You can personalize it with any of their salsas and dips, so your meaty quesadillas will never be without sauce options.
The Quesadillas are available at Chipotle locations nationwide and can only be ordered online or through the Chipotle mobile app.
Foodbeast’s Kitchen League has been stirring things up and causing commotion in Twitch’s food and beverage segment. Through a one-of-a kind a cooking competition, a live audience is able to interact with savvy chefs by triggering sabotages that can land competing cooks in hot predicaments. Not to worry, viewers are also able to grant chefs protections that could save the competitors from such sabotages. Let’s just say, things get messy.
Kitchen League’s latest matchup was sponsored by Bounty, the Quicker Picker Upper. In addition to Bounty being a true necessity in every kitchen, the match was particularly noteworthy because of the reoccurring theme: Messy Meals, Cleaner Kitchens. Intrigued? Kitchen League judges, Chris Abouabdo and Reach Guinto, kept their discerning eyes on how conversely messy competitors’ dishes were and just how clean they could make their kitchens within the last minute of their designated cooking time. While Bounty can clean just about any mess in the nick of time, competing Kitchen League cooks were only able to earn sheets of Bounty via the protections granted to them by live viewers.
Competitors, Josh Elkin and Malika of Hyper RPG, fulfilled the highly anticipated match. The two formidable characters had devoted fans cheering them on in the comments, as this wasn’t the first time they went head-to-head. Josh and Malika met in the Hungerdome of Kitchen League about eight months ago. After a fierce competition, Josh Elkin, the highest-ranking Kitchen League chef, caught the L and Malika walked away with the delicious taste of victory on her lips.
Malika rolled into Bounty’s stream with confidence as she was a force to watch in the kitchen. The battle proved to be as fierce and messy as predicted, with both cooks throwing down useful Bounty hacks. Elkin used a sheet to pull off the back membrane off a rack of ribs, creating a fuss free experience for a chore that usually proves to be a thorn in many grill master’s sides. Beyond that, both Malika and Josh tried to impress judges with ambitious dishes within the 60-minute time limit: baby back ribs versus risotto/arancini balls.
When the dust settled, judges Reach and Chris declared Josh the Quicker Picker Upper Champion! Both judges took note of Josh’s energy to crank out a hefty barbecue plate, creating his own spin on an iconic fast food rib sandwich. Though Malika earned high marks on her unique Southeast fusion arancini recipe, she suffered in the visuals and theme category, thus sealing her fate as Josh’s runner-up. To check out all the kitchen antics and ruckus, check out the Bounty sponsored Kitchen League stream’s recap videos and tune into Kitchen League on Foodbeast’s Twitch channel.
Las Vegas is the city of bigger and better. That’s where we go for brighter lights, flashier food, louder music, and harder drinks. But now, thanks to the Custom Pizza Truck, folks can also experience the largest mobile pizzeria.
That’s because Custom Pizza Truck looks more like a hulking moving van that’s been converted into a custom-built kitchen on wheels. Within its cavernous cabin lies a full-sized pizza making station complete with a wood-burning oven imported straight from Europe. This large space allows Custom Pizza Truck’s crew the ability to sling an astonishing 100 pizzas per hour!
Watch the latest Foodbeast News Bites video above to learn about Custom Pizza Truck’s transcontinental journey, as told by chef and owner Bart Waryzszak. It’s a unique story that highlights some tremendous ingenuity and dedication to bring authentic Neapolitan pizzas right to Las Vegas.
Sake has to be one of the most versatile alcoholic beverages in the world. With all of the different types and flavors available, the options in your grasp when it comes to picking a sake are almost endless.
One thing they all have in common, however, is their synergy with seafood when it comes to umami. Research has shown that sake is much better at enhancing the sensation of umami in our mouths when compared to other alcoholic beverages like white wine.
This is because sake contains an umami compound called glutamic acid that can interact with the umami compound in seafood, called inosinic acid. The two react on our taste buds to boost the effects of umami, and sake plays a large part in supplying the glutamic acid for that burst of flavor.
Foodbeast and Instagrammer George LaBoda @atlasandmason got to try this out firsthand while visiting Hermanito, a restaurant in Los Angeles, California. There, he met up with sake sommelier Bryan West to sample three different sakes with Hermanito’s Hamachi and Uni Agua Chili Sunomo. Each of the sakes had different properties that affected LaBoda’s perception of umami.
One of the properties discussed was the ability to blend sakes, which was the case for the bottle of Hyaku Moku Alt. 3 from Kiku-Masamune Sake Brewing they started with. This blend of Junmai Daiginjo and Junmai Ginjo has a collection of fruity aromas to it. LaBoda also noted that the sake and seafood together opened up flavors he couldn’t perceive with just the dish on its own.
Another property of sake the pair dove into dealt with the polishing of rice. A higher degree of rice polishing doesn’t necessarily translate to a higher quality of sake. Instead, it refers to the amount of protein left, which means that something less polished has more protein available to create a unique range of umami flavors.
None of the above necessarily has to be the “ideal” or “correct” pairing for a dish. If anything, the different qualities of the sakes show that each can provide a unique experience to the meal. However, the one commonality they do have is that synergy when it comes to umami.
Hermanito’s Hamachi and Uni Agua Chili Sunomo will be available, with the Hyaku Moku Alt. 3 sake to pair with, through the month of December as part of the Unlock Your Palate campaign by JFOODO.
You can learn more about the relationship between sake and seafood, as well as other restaurants featuring it, through JFOODO’s website, or by following the hashtags #UnlockYourPalate and #SeafoodAndSake.
Foodbeast’s Kitchen League has been making noise and causing quite a ruckus in the live streaming segment of food and beverage by presenting a one-of-a-kind cooking competition that gives tremendous power to the audience.
The live cooking competition turns up the heat to unprecedented levels by giving all the control to the viewers in causing sabotages to the Kitchen League competitors as they race to whip up never before seen dishes in a mad dash that’s all parts of mayhem and all kinds of kitchen hijinks.
So think chefs and home cooks trying to put the finishing touches on their soufflé while blindfolded or being forced to dice all their veggies with the use of just one hand. Yup, that’s the kind of dust Kitchen League has been kicking up while live-streaming regularly on Twitch.
The thirst within the food and drink live streaming community for a communal and fun way to connect with each other has led to Kitchen League, the unruly and much cooler cousin of every televised cooking competition, making its debut on AMAZON’s Crown channel, a destination that features the best in gaming and pop culture through original live shows and programming.
Starting Wednesday, December 9th, RedVacktor will step into the Kitchen League for the first time to try and take it to Elkin and The Hunger Service, who will follow in the coming weeks on December 16th and December 23rd, respectively. The chef with the highest tally score comes out on top and gains all the Kitchen League glory.
To catch all the action in this unique tournament, make sure to tune in to the following: