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Chef X 🔪

@chefxavierw

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Private Chef | Le Cordon Bleu Alum🍽| Serv Safe 🫡
🌍 Globally inspired, soulfully executed 🙂‍↔️

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Why yall be using the whole seasoning cabinet for some eggs ??😂😂

#mychefxavier #atlchef #explorepage #caterer #privatechef #atlantacatering #decaturchef #mealprepatl #mymealprepchef #atleats #thingstodoinatl by @chefxavierw

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2 years ago

Throwbacks to when everything didn’t have to be a video 😂

#atl #privatechefatl taken in Atlanta, Georgia by @chefxavierw

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a year ago

No dressing for me this year 😂😂😂

#atl #fyp #thanksgiving taken in Atlanta, Georgia by @chefxavierw

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a year ago

The cake everyone’s been talking about is here. 🤎

And with the holidays right around the corner, this is the perfect addition to your Thanksgiving table, holiday gathering, dinner party, or gift list.

Feed about 10-15 ppl

📩 DM to order. by @chefxavierw

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6 days ago

Everybody get a cheat day 😂 by @chefxavierw

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7 days ago

With food comes happiness 😌

- and no, I’m not trying to show my haircut off 😅 by @chefxavierw

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9 days ago

Uploading the REAL reel with the recipe at some point 🙂

#atl by @chefxavierw

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16 days ago

Iykyk ‼️

Poundcakes will be on sale for the holidays soon 🫶🏽 by @chefxavierw

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17 days ago

Hope this helps 😉 by @chefxavierw

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17 days ago

by @chefxavierw

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21 days ago

Chef X’s Hearty Beef & Sausage Chili

Ingredients

* 1 lb ground beef
* 1 lb ground pork sausage
* 3–4 fresh tomatoes, diced
* 1 medium onion, diced
* 4–5 cloves garlic, minced
* 1–2 jalapeños, diced
* 1 can tomato sauce
* 2 cups chicken stock
* 1 can kidney beans, drained & rinsed
* 1 can black beans, drained & rinsed
* 2 bay leaves
* 1½ tbsp cumin
* Salt & black pepper, to taste
* 2 tbsp butter

Garnish: Pickled jalapeños + sour cream
Served with: Rice + toast

Method
Brown the ground beef and pork sausage in a large pot. Add onions and jalapeños and sauté until softened. Add garlic and cook for another minute.

Add the fresh tomatoes, tomato sauce, chicken stock, kidney beans, black beans, bay leaves, cumin, salt, and pepper. Bring to a simmer and cook uncovered for 30–45 minutes, stirring occasionally, until the chili thickens and all those flavors come together.

Remove the bay leaves, finish with butter, and adjust seasoning to taste.

Serve over rice with sour cream and pickled jalapeños, alongside some toasted bread. by @chefxavierw

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a month ago

One of the hardest things about creating a masterpiece like this is letting it go 🥲

but I ate this so it’s bittersweet , literally it was delicious ❤️ taken in Atlanta, Georgia by @chefxavierw

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2 months ago