30 Minute Chili With Slow Cooked Flavor
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- เผยแพร่เมื่อ 18 พ.ค. 2024
- Everyone knows that the best chili is simmered for hours, but I use a few tricks to impart all-day cooked flavor into this super-fast chili recipe in around 30 minutes. Use my link DrinkLMNT.com/BrianLagerstrom to get a free sample pack with your purchase.
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30 MINUTE CHILI RECIPE
•2.5 pounds (1200g) 80/20 ground beef
•250g (1 large) white onion, small diced
•20g garlic (5-6 cloves), pressed
•2 14.5oz/411g cans diced tomatoes, drained
•1 can (425g) tomato sauce
•1 28oz/800g can fire-roasted tomatoes
•2 smoked chipotle peppers in adobo
•50g (3T) tomato paste
•Olive oil
•60g (1/2c) chili powder
•30g (1/4c) paprika
•10g (1 1/2T) ground cumin
•1-3g (1t) Chili flakes
•20g (4t) hot sauce (i like frank’s)
•30g (2T) brown sugar
•30g (2T) Worcestershire sauce
•15g (1T) cider vinegar
•30g (1 1/2T) beef bouillon paste (i like better than bouillon)
•10g (2t) salt
•4 16oz/450g cans kidney beans (i like bush’s or 365 brand)
•Water or beef stock (as needed)
Instructions:
1. Place ground beef on a sheet tray, flatten into a sheet, and broil on high for 8-10 minutes (8”/20cm) below broiler until browned on top. Allow to cool while you prepare the chili.
2. While the beef is broiling, dice the onion and press the garlic. Drain the liquid from the diced tomatoes.
3. Use an immersion blender to combine fire-roasted tomatoes and chipotle peppers in adobo sauce. Blend until smooth.
4. In a large pot over medium heat, add a long drizzle of olive oil, onion, garlic, and a pinch of salt. Sweat the onion until softened, 5 min.
5. Add chili powder, paprika, ground cumin, and chili flakes. Stir and toast the spices for 20-30 seconds.
6. Add the blended tomato mixture, tomato sauce, drained diced tomatoes, and tomato paste. Stir and scrape the bottom of the pot.
7. Add hot sauce, brown sugar, Worcestershire sauce, cider vinegar, beef bouillon paste, and salt. Stir to combine and simmer for 5 minutes.
8. Once beef is cooled, break it down into small crumbles and add it into the simmering chili along with drained kidney beans and simmer for a minimum of 10 minutes.
9. If the chili is too thick, add a bit of water or stock to achieve the desired consistency. Simmer for an additional 2 minutes.
10. Taste the chili and adjust seasoning if needed with additional salt, apple cider vinegar, brown sugar, and hot sauce to taste. Stir and taste in between adding each ingredient.
I like to top mine with diced onion, sour cream, shredded cheddar, and oyster crackers, but you do you.
CHAPTERS:
0:00 Intro and prepping the beef
1:07 Prepping the chili base
6:01 Discovering the best bean for chili
8:37 The last and most important step (tasting for seasoning)
10:08 Plate up
#easychili #fastchili #chilirecipe
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra... - แนวปฏิบัติและการใช้ชีวิต
Dude I do not honestly understand how you post a recipe for the exact meal I'm planning to make, this is like the sixth time
Confirmation bias + chili is a pretty common meal
@@samw2299 nah, they both have the same brain algorithm.
Yep! Literally planned on making a quick chili today to have for lunch for the week and this pops up.
Brian lives in my brain. I usually have the ingredients I need already in my pantry.
I have this happen all the time too. Weird, isn’t it?
Important note for non-USians! If you add 60g of chilli powder and you're in Europe, this will be INEDIBLE. In most places in Europe "chilli powder" = "100% cayenne pepper" or something of similar level of spice. American "chilli powder" is A LOT milder!
Do i wanna know what dish you ruined by making it scorching hot with the cayenne overdose?😆
@@spacehonky6315 I made vegan lentil chili, which is delicious with REASONABLE amount of spice, which turns out not to be two heaping tablespoons of cayenne pepper (in addition to black pepper and fresh chilis also present in the recipe). 💀💀
I did this exact same thing with an enchilada recipe years ago! For Aussie's, I find "MasterFoods Mexican Chilli Powder" to be a closer approximation of the chilli powder used in American cooking vids.
That seems like an
An excessive amount of chili powder
What the F am I supposed to add? US Chilli powder does not exist where I live.
Your sheet pan broiler method for ground beef is a game changer for me. I tried it recently with a batch of gyro meat and the results were outstanding. Easily the best gyros I've ever made at home.
More Maillard reaction is always better!
I’ve never heard of it before but it’s a great idea!
Right? I was just gonna leave a comment to that effect. It's life changing. Leave it to Bri.
If it's not spinning then it's not gyro...
So why do you throw away all the juices and the bits stuck to the sheet?@@MotivatingPhilms
I cook my butt off and have for decades. I can't make chili. Tried and gave up, a couple times. NOW, after seeing this, I got it!! No question!! Bless you, my son!!
This channel is a gift to home cooks everywhere. You never miss.
no you cant put garlic in chili. thats just spaghetti sauce.
@@markheinle6319 awesome. Fuck chili then,all hail spaghetti sauce.
@@IslamBenfifi dont hate player hate the game. you cant put garlic in chili. whats next basil and oregano?
@@markheinle6319 I wish you well on your journey of learning how to cook, you'll be good at it one day I promise, just keep learning and practicing
I've made this twice just to play around with the extras. IMHO, this is the best quick chili with beans recipe out there. The fire-roasted tomatoes, the chipotle peppers, and the broiled beef combine to form great depth of flavor. Made as written, it's a great chili. A couple of possible adjustments: (1) When making the whole recipe, 1/4 teaspoon of liquid smoke adds a whole other dimension - complex but not recognizable. Liquid smoke is not forgiving - do NOT add more or it will overwhelm. (2) I suspect a lot of people will cut this recipe in half, so the second time I made it I cut everything by 50% and then adjusted so I wouldn't have to waste a partial can of tomatoes. I think that for half recipes, using the whole can of the fire-roasted tomatoes and eliminating the diced tomatoes yields a fantastic result. If you do this, you will have to reduce the vinegar by 75% (from the original recipe) because you aren't draining the juice from the fire-roasted tomatoes. (3) Using half light and half dark kidney beans yields a prettier dish. This works fine with a half recipe because the original recipe calls for 4 cans.
I love, love, love the bit at the end regarding how to season for flavor. I've learned so much from you and I can't wait to try this recipe!
a little hack I do in my chili is adding the cans of Busch's kidney beans and one small can of Busch's original baked beans with its juice. The baked beans add that sugar content to balance out the heat/acidity. Brown sugar obviously works too, but I like the subtle baked beans flavor it adds and I always have a can of baked beans in the pantry.
I mix the beans, using both light and dark kidney beans. For that extra sugar/flavor try using molasses....
Good idea. My chili recipe is different from this but there are a lot of similarities so I'm going to try that next time
I like this idea
Blind bean testing... I love it! More blind tastings please! Excellent video, I am going to try this for sure.
Some brilliantly clever techniques in this. The beef under the broiler, the blending in the can, the ingredient combinations.
I really appreciate you explaining how to adjust at the end, and how balance works :) I'll be taking that to the kitchen!
Love the taste test portion of the video! More of that please! Very fun and informative.
Made this the other day and it was fabulous! My husband said I could make this anytime, he LOVED it! Thank you!
I just made this recipe and won my workplaces chili competition. Thank you, Bri!
Just out of curiosity: where do you work?)
@@polka.dot.Charmin tissue factory…
I never would have thought of using the broiler for browning ground beef. Genius.
love that you pack your videos with as much information as possible, great for newbies like me and everyone in general
Love the taste test! It would be awesome to see more of those in your videos!
I love the simplicity of this recipe. I just made it and it works great. Giving us a lower estimate for seasoning levels really helps me gauge if I want to add more salt/sugar/etc.
I just made this. It is stellar. I had to adjust for salt and sweetness - it was bland and bright to start - and it came out amazing. I can’t wait to try the leftovers!
Next time you make it, add some red wine while sweating the onions and garlic and let it reduce until it's at the stage to add the spices and the tomatoes. Tomatoes have alcohol-soluble flavonoid compounds that are released as the alcohol evaporates away.
Glad to see your channel thriving, great recipe as always
The finish seasoning part was great. I know that's a challenge for me sometime, not really knowing what to add to improve or mellow the flavors. Thanks for that.
My new favorite cooking channel on TH-cam . Love your descriptions and break downs , really helps a lot !
I have been making this recipe for over 44 years. Well done. It works so well.
Love the bean tasting. Great stuff Bri!
The canned chipotle is a perfect ingredient - so much flavor! Toasting the spices in oil is also terrific - like making a curry. The spices themselves will act as a thickener.
Made your chili yesterday, and all I can say is WOW --- it was fabulous! Family and friends were ecstatic, and couldn't get over the flavors!! Awesome Recipe 👌 --- thanks for sharing!!!
I absolutely love how put on the accurate amount of cheese that Americans use for their bowls of chili. Bless
I look forward to trying the recipe. Special thanks for the flavor balancing lesson at the end. 👍
I never thought of browning my meat in the broiler! That’s brilliant!
I loved your 30-minute spag recipe (I actually just bought the ingredients to make it tonight), and this one looks like another to add to my go-to list. Thanks for these quick-cook recipes! Not only are they great as-is, but there's so much room to try something different to "make it my own". Although that usually just means loading it up with way more hot sauce, lol.
I made this and it turned out great! Whole family loved it!
Made this for dinner last night (There’s enough for my husband and I to have leftovers for a week!)
It’s delicious! Thank you for your awesome recipe ❤
AMAZING recipe! Definitely will do on the next family reunion
I've made this 4 times now. It's so good!
I always love how informative you are, thank you both. Definitely going to try.
Fellow St. Louisan here. Thanks for representing us in such a positive way.
This chili is on the stovetop right now. So good!
🤌🏻 love the balance of flavor tips.
I’ve used this as a basis for two meals now: EXCELLENT. Better than I’ve ever made before, thank you!
This looks crazy good! I use your baked spaghetti recipe ALL THE TIME!!✌🏻💜 cooking genius
i love beans. cant wait to try this recipe. thank you!!!
Just made this and it’s 🔥🔥🔥 after only 15 minutes of simmering. Thanks!🙏🏿
This is seriously good! And is even better after the flavors blend in the fridge for a couple of days. This one has earned a spot in my recipe folder.
very good!!!! Yesterday I made it, divided the quantity, added some barila tomato sauces that I had at home. one adapted but, they were all spices, everyone at dinner loved it.
I'm excited to try this recipe! I've been making your "dope chili" recipe. It is delicious but a big time commitment.
Just whipped this up during lunch hour... excellent! I used ground turkey and white cannellini beans. Loving the broiler browning.
Taste test was fun, and I really dug your more in-depth dialing in scene at the end.
Love the bean test for reaffirming what I already purchasedat the store!
I was literally searching, "30 minute chili" last night cause it sounded good for dinner! I'll add this recipe to my list!
This was my very first big cooking project and it came out pretty great for how scuffed out kitchen was. I've never cut an onion or garlic before and I had no measuring cups or spoons so the flavors ended up confusing, but it was still very good! Thanks for a simple recipe
brian...great method and recipe...thank you
Thank you B Dawg! I love chili, but don't always have 3 hours to cook it properly. I can't wait to try this out.
I just made this and it’s one of the best chilis I’ve ever had. Thanks!
The perfect winter comfort food and one that I enjoy cooking. Its not too different from how I make mine at home or the soup kitchen. I double the chipotle and use some liquid smoke in mine, as well as use leaner beef.
Thank you for sharing your broiling method to brown ground beef. I had to brown 7 lbs of hamburger for a dinner for college students. Oh my gosh, it saved me so much time and standing at the stove! I am not adverse to cooking large amounts of ground meat anymore thanks to you. ❤
I love chilli over Rice! So good! And cilantro ❤
I absolutely will try your pan method for the minced meat (only I use a salamander -- in Sweden we abandoned gas more than half a century ago, it's now all electric). I also noticed that much of the spices are already in my homemade ketchup, and for beans, I've always used Heinz baked beans. This will be interesting, thank you muchly!
I've been making rice & beef mixed together, & adding Sam's Club version of Better Than Bullion, think it's called "Beef Base". After they're both cooked & I am mixing the two together is when I add in a tablespoon of the concentrated bullion, it is a simple easy meal for my dogs, & then I add fried garlic, onions & peppers (home fries if I have leftover potroast potatoes) for the humans. I've been told it is like eating soup without all the wet. Next time I need to do your sheet tray ground beef.
Love your videos! Not to mention the great recipes and tips. Thank you!
I've always had a hard time with chili with no peppers. Red/Green bells, jalapeno, etc. Chili needs SOME peps, and it boosts not only volume but veg content too, and adds SO much more flavour!
I like mine with carrots, peppers, and celery. Easiest way to get your veggies in!
I grow 20+ varieties in my garden, so I always have fun with the flavor combos.
I personally add Carolina Reapers if it’s just me, but if others are eating, I dial it down. 😅
Yes! More veggies please!
@@TwiinStar1224 we call that "salad".
@@3rdPartyIntervener😂
Made this for dinner tonight and it was crazy good!!
As a maker of many a quick chili, takes notes applies. Thanks, Bri!
I can't wait to try it. Thanks
I'm 32 now and a bit of a late starter in the "cooking at home is better" game. What started off as last year necessity just to keep the budget in a better place has turned into me investing in more cookware, finding whatever deals I can, and constantly watching cooking videos. From last year when I had friends teaching me proper cutting methods to this year where I have friends come over knowing I prepped enough that they can always get a bite to eat, my main source of food ideas comes from your channel. You show things that are easy to make, easy to understand, show the cooking process so we can reference where we are in our stages, and just make it fun. Thank you for your videos, I've used your recipes to keep people fed and happy. Rock on, keep eating those things, and thank you so much!
Love this comment. Cooking for people you care about is a special thing. And like you said, Brian’s videos make it easier and enjoyable to do!
What are your thoughts on adding a little baking soda to the ground beef before cooking? For me, one of the things that differentiates a quick chili and a slow cooked chili is how much the ground beef softens and breaks apart. The beef in a quick chili can sometimes be a little too chewy.
I still think nothing can beat your original chili recipe.
let this one cool and reheat it and it's close, but think the original probably still wins.
I needed this recipe last week
Good one. Very practical. Well researched. Appreciate the effort, Dude.
Just made this. Had to change a couple of ingredients as can't get them in UK. It's amazing! Though it makes about 12 portions as I'll have it with a side. Great recipe, my partner said it's the best chilli I've ever made. Thanks for another easy recipe that tastes sooo good!
Gotta say, the amount of sour cream and cheese you added made my heart so happy.
There were some great ideas here. I like to add corn and black beans to my chili as well as the kidney beans. I'll try it with a touch of brown sugar next time, Thanks!
I already plan to make chili this week and I learned so much from this video! I'm even more excited now to make my own dope chili!!
I really have to try this broiling method.
As always, perfection.
Wow, this looks good. I am going to make that soon because ground beef is on sale this week! I will delete the sugar, beans and most of the tomatoes from the recipe and cutting it down to serve one. Already looking forward to it!
And dark chocolate! Greetings from Belgium. ❤
Another dope vid Bri! Loved the blind test of beans, this kinda thing is super helpful and a lot of us here already trust your recipes, we’d definitely trust your analysis of some of your ingredients too :) also the suck my butt comment at the end absolutely slayed me😂😂😂
I make chili con carne on a regular basis, given it's my favourite dish.
I loved the solution for pre-cooking the beef in the oven.
Lastly, for plating I would recommend to try some nachos or rice as a base and instead of the plain onoin, try pico de gallo, or only the cilantro, that note gives the biggest punch with every bite it accomponies. And of course a drizze of freshly squeeze lime juice.
Such an easy method for quick chili for a crowd. Love Bush's beans! Thanks
The best chili I ever ate!!!
I've been making your DOPE CHILI - Cliff's Notes Variation, at least once a month for ages now. It's a HUGE HIT here. I think it's chiles in adobe and the cocoa combo intrigue that plays so well. I can't wait to try this version too! Thanks you guys!
Broiling the meat in the oven was a great idea. I use it now when making chili. But instead of all 80/20 ground chuck, I use 50/50 beef and lamb. My friends and especially my wife, love it.
Love your work Brian
This is remarkably similar to the recipe my wife uses when she does chili from nigh-scratch. Looks good.
Next time I make chili, I'll try this! Thank you 😁
I’ve found canned stewed tomatoes to be very helpful. Ty for this!
Hi Brian, love all your stuff. I think I’ve watched most of it, and made probably 50% and it’s always spectacular. I’ve never commented before, but the bean taste test in this one blew my mind … up til now I have never even considered canned beans, etc. in the flavor profile for what I was cooking. For this recipe I bought the beans I would regularly buy as well as the Bush’s (which I have never bought before) and did a taste test of my own. Bush tastes way better! And the chili is fantastic! Thanks again, keep up the good work!!
One thing I've started doing with my quick sauces and stews is adding a bunch gelatin, it adds that sticky texture you get from using good homemade stock or simmering tough meat and bones for a long time.
WOW..I have always been proud of my chili...but these changes esp the beef broth are a game changer!!
I made this last night, but instead of placing the sheet pan under the broiler, I lined the sheet pan with parchment and transferred the beef slab to the Traeger. It worked really well.
Great timing, I just got a Staub dutch oven today and need all the inspiration I can get!
Broiling chopmeat is a game changer for me. Instant super flavor. Broil it mid rack and let it go dark over 15 minutes.
same... I used to hate that part of the process. now with the broil method I can just broil it while I do the rest... it's genius.
And no splatter. I hate frying just for that reason. @@flinzlogik
@@supernoobsmith5718why would it not splatter by cooking it with a broiler?
Is there really no splatter?
I'd rather wipe the stovetop than have to clean the whole oven.
The splatter disappears in the super hot oven. I only need to clean the oven like once a years. And most ovens have a clean cycle that just burns anything up. We're not talking big splatters when it comes to just making chopmeat. When I do get some kind of mishap from other things I just scrape it off with a small BBQ type scraper that I keep at the sink for my iron pans. The splatter on the stove is no big deal, it's that it gets on your clothes and the floor too. @@tsubadaikhan6332 @SandstormGT
I’m getting ready to make this right now…looks so delicious! I’m cutting the paste tumors (sometimes called “beans”) in half because they are my least favorite part of chili but I’m stoked to try this!
Just in time for the big game. Thanks, Bri.
Miso and marmite are great additions to pop the flavour to the next level!
Love your work! You're a master! Keep going 🎉🎉🎉🎉🎉❤❤❤❤
Chipotle chilis in adobo have become my new favorite secret ingredient in salsas, chilis, and dips over the last year. Sooo much good flavor and heat, along with some acidity.
I am making Chili tonight for dinner, get out of my head! You just saved me some cooking time, bro! :😄 But with cornbread!
Gotta have cornbread
lol Bush’s is the only brand I can actually buy where I’m at, so I’m kinda glad it won in the Bean Tasting
Dude you're brilliant.
Fully approved by my son. ~40 min to complete first time