Thank you #Munchies and Dave Rizo for a wonderful base chili recipe that one can build on to customize all at an economical price. Please have Dave back again as he is a great teacher and enthusiastic about his food and his desire for us to try making it.
As a Texan I get so annoyed about the chili gatekeeping when it comes to beans. I love beans and I grew up poor as hell, the point made about beans stretching the dish is spot on. Then you stretch it further by crushing up some saltines into it or as I've grown up I started to eat it over rice because it makes sense. Also, beans or no beans, you always gotta have a little beer in your chili.
I'm all for stretching out food when need be, but it's a definition thing, not an elitism thing. There's nothing wrong with a chili-like bean soup! Some of them are really good. But it's a bean soup then, not a chili. (Also a Texan, FWIW. Agreed on the beer making it better, though.)
I totally agree! I grew up in Arkansas, but both of my parents were Texans, and they always added beans to their chili. Beanless chili is good too, but it's always hilarious to me when people want to classify bean-in chili as soup, and not chili.
"I make little bites" A man after my own heart. I treat the chili like a big dip for all these crunchies and its just...the best. Definitely gotta try this recipe.
Just finished making this. My only recommendation for anyone else is to use half the amount of sugar he listed in the recipe because the final chili was a bit sweet for me. The vinegar he already included helps, but I add more in the form of lime juice to help cut the sweetness. But very good once it was all done
Something about saying that as a cook you need to learn to make the dish your own after having a good base really resonated with me. Making me wonder what other areas of my life I should make my own instead of following everyone else's path 👌thank you
This video was so inspiring. I watched it, and next thing i know I’m at the walmart check out buying dried chilis. A product I have always been too afraid to use. Making a variation on this, bc all i had was coors light and i added bell peppers. My apartment smells amazing. I’m so excited to try this in 30 minutes
Love how 'chill' he is about making chillies... No pun intended but fr I did love the casual way he made it and i feel like that takes a lot of pressure off people who actually are going to try this out for some tweaks and variations they might do because of lack of ingredients or just coz they want to...
That looks f*cking amazing. 🤩🤩🤩 The color is gorgeous. I'll absolutely be trying this recipe. Different enough from my own recipe to be a very different dish.
love the versatility of chili - I add garam masala to mine and a bit more tomato. Rizo's definitely looks legit. I bet those fresh made pintos taste great!
I am from TX and live in NYC. I’m a huge fan of David’s restaurant, Yellow Rose, here in the city. It’s a cool blend of traditional San Antonio style TexMex with interesting twists that sort of elevate it into something new. I’ve never had a bad dish there. However, for this particular recipe, theres some issues. First of all, the recipe on vice that is linked here is not the same as what he’s doing in the video. Ingredients and timings are different. The biggest issue is the sugar- at 1/4 cup it’s insanely sweet. The first time I made this it was like eating meat candy stew. The second time, I tried using 3 spoonfuls and it was still too much. There is a bitterness (mine was from anchos getting overly toasted from the 10m in the oven) so you do need sugar to balance it out. The next time I try, I’ll use 1 spoonful. I highly recommend adding heat with either a jalapeño with the sautéed poblanos or using chili powders. Also, recommend swapping apple cider vinegar instead of white vinegar. If you don’t have 2 hours to soak beans, using canned pintos will not ruin the dish but you might add a little more chicken stock to get the right consistency. Absolutely let the tomato paste cook down like he shows, it’s the right move. All in all, with minor tweaks, this is a great base with a complex and interesting flavor. PS, we also grew up with beans in chili in TX 🙌🏽
I grew up on the west side of San Antonio being the Midwest now I miss the culture and good food so much. I hope to open a restaurant up here someday to bring the Tex mex to the Midwest. They don’t have that here I’d love to bring it up here.
As far as beans in chili goes if I'm making chili to eat as the actual meal I put kidney beans in it, but if I am making chili sauce to go on hot dogs or fries I don't use beans just ground beef. My Mom always put red and green peppers in her chili and I think it changes the flavor too much and you end up tasting the acidity of the peppers over the flavor of the beef and seasonings, although I do like to slice up a few jalapenos super thin to top the finished chili like a garnish along with a handful of shredded American cheese and a dollop of sour cream..now I'm hungry haha
me as south east asian who grew up with a lot chili based food even though my spicy tolerance is low i always cooking with any spicy season like using sambal for my food or just bird eye chili for my instant noodle
Question: putting the chili’s in the oven for 5mins on 350 Wouldn’t that make the chili’s bitter? Plus adding the seeds even more bitter? Just wondering 5mins seems a lot
Nice attitude and good information. I'd be inclined to go more easy on the sugar and salt, but that's a personal choice. The coffee is great advice. Thanks for that.
This is a great base recipe for Chili. It leaves so much room for alteration and personalization.
This is pretty cool and humble chef. He explains and demonstrates this tex mex chili very well.
Blown out bean, love that. Lol. His heat temperament is hilarious.
This guy is a good presenter and has a charm to his screen presence. You should make more videos with him @munchies
Thank you #Munchies and Dave Rizo for a wonderful base chili recipe that one can build on to customize all at an economical price. Please have Dave back again as he is a great teacher and enthusiastic about his food and his desire for us to try making it.
As a Texan I get so annoyed about the chili gatekeeping when it comes to beans. I love beans and I grew up poor as hell, the point made about beans stretching the dish is spot on. Then you stretch it further by crushing up some saltines into it or as I've grown up I started to eat it over rice because it makes sense.
Also, beans or no beans, you always gotta have a little beer in your chili.
Don't worry, anyone being a purist over chili needs to get a real life.
Chili over rice is my go-to.
I'm all for stretching out food when need be, but it's a definition thing, not an elitism thing. There's nothing wrong with a chili-like bean soup! Some of them are really good. But it's a bean soup then, not a chili.
(Also a Texan, FWIW. Agreed on the beer making it better, though.)
I totally agree! I grew up in Arkansas, but both of my parents were Texans, and they always added beans to their chili. Beanless chili is good too, but it's always hilarious to me when people want to classify bean-in chili as soup, and not chili.
@@aaaaaaaaaa97 dang
"I make little bites"
A man after my own heart. I treat the chili like a big dip for all these crunchies and its just...the best. Definitely gotta try this recipe.
Dax Shepard is a great cook
came down here for this comment lmao
Dax Shepard would have taken a shower before making a video.
Lol 😆
Latinx Shepard
Ahahaha 🤣
Just finished making this. My only recommendation for anyone else is to use half the amount of sugar he listed in the recipe because the final chili was a bit sweet for me. The vinegar he already included helps, but I add more in the form of lime juice to help cut the sweetness. But very good once it was all done
Something about saying that as a cook you need to learn to make the dish your own after having a good base really resonated with me. Making me wonder what other areas of my life I should make my own instead of following everyone else's path 👌thank you
Taking time out to show everyone who to know who it’s done right,is a great thing to do to help people understand who meal is made.
who?
Kinda loving the chaotic energy lol
Just tried this tonight, I'd recommend using half the sugar and make sure the beer you use doesn't have any off tastes. Otherwise pretty good!
That did look like a lot of sugar
I’ve made chili a Million times but this, I’m so doing this next time around! Thank you!
This guy Dave is super cool and I love his down to earth approach to cooking!
Really cool! Texas Proud ! Next time I’m in NY I’m definitely visiting.
This video was so inspiring. I watched it, and next thing i know I’m at the walmart check out buying dried chilis. A product I have always been too afraid to use. Making a variation on this, bc all i had was coors light and i added bell peppers. My apartment smells amazing. I’m so excited to try this in 30 minutes
Why didn't you buy the beer when you bought the chillies?
Oh yeah !
Why on earth would you buy produce at Walmart of all places?
Nice howd it go 😯
You made chili with JUST bell peppers and cores light??
One of the best chefs I've ever had the honor to work with.
Love how 'chill' he is about making chillies... No pun intended but fr I did love the casual way he made it and i feel like that takes a lot of pressure off people who actually are going to try this out for some tweaks and variations they might do because of lack of ingredients or just coz they want to...
Best chilli recipe I’ve tried
this guy is chill, love the recipe.
I love this dude's energy so much, his nervous neurotic chaos rings true for me
Thank you for this. About as close to my family's chili recipe as I've seen anywhere. I'm from Colorado and beans go in chili at altitude.
The disc style mexican hot chocolate is a good addition to sneak into the chili. Gives a dark chocolate/ cinnamon taste to it.
Leaving the meat in chunks to brown it is a great suggestion, thanks for that
This guy is great- I feel like I'm cooking with a friend.
I’ve been in Central Texas most my life. Finish your chili with lime. It opens those flavors all the way up.
He resembles Dax Shepard so much! Even sounds a bit like him.
Dax, a little Jimmy Fallon, with some Bruce Springsteen/Steve Nash hair!
This guy is great. Will make the chili. Thanks
That looks f*cking amazing. 🤩🤩🤩
The color is gorgeous.
I'll absolutely be trying this recipe. Different enough from my own recipe to be a very different dish.
I like the tip about chunks of ground meat so it browns better , genius!
love the versatility of chili - I add garam masala to mine and a bit more tomato. Rizo's definitely looks legit. I bet those fresh made pintos taste great!
Hahahaha he’s so chaotic when it comes to actually cooking. 100% he’s winging this lmaooo
chicken stock, coffee and beer. Never would of thought these ingredients would ever go together.
wait til you taste a coffee rubbed steak
Yeah, the coffee was a shock but after I thought about it for a while it made sense.
Substitute the chicken stock for beef. Way better flavor especially since he’s using ground beef lol
I live in Japan. Yet, I too am from the barrio in San Anton. Great view. Enjoyed!
That chili presentation is enough to make my mouth water
This chilli looks incredible
I am from TX and live in NYC. I’m a huge fan of David’s restaurant, Yellow Rose, here in the city. It’s a cool blend of traditional San Antonio style TexMex with interesting twists that sort of elevate it into something new. I’ve never had a bad dish there.
However, for this particular recipe, theres some issues. First of all, the recipe on vice that is linked here is not the same as what he’s doing in the video. Ingredients and timings are different. The biggest issue is the sugar- at 1/4 cup it’s insanely sweet. The first time I made this it was like eating meat candy stew. The second time, I tried using 3 spoonfuls and it was still too much. There is a bitterness (mine was from anchos getting overly toasted from the 10m in the oven) so you do need sugar to balance it out. The next time I try, I’ll use 1 spoonful. I highly recommend adding heat with either a jalapeño with the sautéed poblanos or using chili powders. Also, recommend swapping apple cider vinegar instead of white vinegar. If you don’t have 2 hours to soak beans, using canned pintos will not ruin the dish but you might add a little more chicken stock to get the right consistency. Absolutely let the tomato paste cook down like he shows, it’s the right move. All in all, with minor tweaks, this is a great base with a complex and interesting flavor. PS, we also grew up with beans in chili in TX 🙌🏽
I need to try the browning the big chunks of ground beef hack... that is an awesome idea
I grew up on the west side of San Antonio being the Midwest now I miss the culture and good food so much. I hope to open a restaurant up here someday to bring the Tex mex to the Midwest. They don’t have that here I’d love to bring it up here.
Wow. I’ll for sure try here in WY next winter. Thanks
Made this chili after watching the video.. definitely award winning chili!
That's awesome you are from San Antonio TX!!! You are representing my city ❤
That looks ruddy delightful! Nice one chef.
Great color and depth, that's a good looking bowl.
That stew looks delicious!
As far as beans in chili goes if I'm making chili to eat as the actual meal I put kidney beans in it, but if I am making chili sauce to go on hot dogs or fries I don't use beans just ground beef. My Mom always put red and green peppers in her chili and I think it changes the flavor too much and you end up tasting the acidity of the peppers over the flavor of the beef and seasonings, although I do like to slice up a few jalapenos super thin to top the finished chili like a garnish along with a handful of shredded American cheese and a dollop of sour cream..now I'm hungry haha
With rice this dish will taste like heaven ❤️
Thank you for showing these beans.
Can't wait to use this into the chili I make. Looks amazing! Thank you
OK. I just finished dinner and now I'm starving for that chili. And all the goodies that go with it. Dinner for tomorrow is sorted.
Wonder if the chili sauce would make for a good braising liquid for short ribs instead of ground beef.
"#2
Beans are great" lmao true bro true
Secret beer?!? I need to know!! 😂 You meanie 🤣
Im from San Antonio aswell and have always had beans in my chili
This is one of my favorite restaurants. Their breakfast tacos and donuts are amazing.
I love this guy!
me as south east asian who grew up with a lot chili based food even though my spicy tolerance is low i always cooking with any spicy season like using sambal for my food or just bird eye chili for my instant noodle
Do you have some link to music, what was in video? It was pretty great :DD
totally chill, unpretentious recipe and chef
Any tips for using canned pinto beans? Do I need to cook them for the same amount of time?
His beef technique is fantastic
Question: putting the chili’s in the oven for 5mins on 350
Wouldn’t that make the chili’s bitter? Plus adding the seeds even more bitter?
Just wondering 5mins seems a lot
It adds depth of flavor. Honestly, he could have just roasted them in a pan on the stove top.
Very surprised they didn't put the recipe in the description
I’ll be checking out his restaurant. Great video!
pro tip, if your hands are greasy when you cut garlic, wipe them on a towel
So many layers of flavor
Yo made this the other day. This shit is bangin. One of the most unique Chili's I've tried.
I would love to see a chilli cook off with him, tim heidecker and that greek women.
Those lil pieces of hot dawg are an instant blue ribbon
All this recipe was missing was some pissmans
Honestly, that looks so amazingly good! I think it's great for people of different cultures have a chance to taste foods from other cultures.
this was delicious, ty
yo shoutout to the River City. northeast represent!!
Beautiful color!! Will definitely try the dry toasted chilis the next time I make it.
Awesome Recipe!! Thank you for sharing ;)
he went so hard on that fond, i've never once done mine that dark but i might try it sometime, im always scared it will burn
Nice attitude and good information. I'd be inclined to go more easy on the sugar and salt, but that's a personal choice. The coffee is great advice. Thanks for that.
Wow truly amazing I loved this ❤️
San Antonio 🔥 gonna definitely try this.
Love it 😍 appetizing especially the toppings 👍🙏
This looks so good, can’t wait to try it
I've never done chilli before, I'm going to try this recipe. Thanks and greetings from Laredo
Does anyone know where the recipe can be found ??
Looks good you put a lot of ingredients in that nice
Thought it was chilli and chips from the thumbnail, but it's dobbin great threads of cheese. Looks tasty.
hell YES - awesome video
Who recognizes "the world's tiniest mandolin" reference?
Whoo coffee and beer! You know it’s gonna be bomb
Bro the salt he added at the end
that looks really good
Different Yellow Rose than I was thinking.
San Antonio!!!!! Countdown city!!!!!!
In italy we call this Fagioli alla messicana, delicious!
Wow that's awesome I just looked it up and it's somewhat close to what we would eat in Mexico
Westside SA! Woodlawn Ave, baby!
I like that guy, great recipe.
Until he mentioned Brooklyn I thought he was the cook at Yellow Rose in Austin, which has a very different connotation
I've heard their food is pretty good though
@@arieldanielle23 never heard of it before. Looks like that's where I'll have dinner sometime this week
He forgot the best part, spilling it onto the carpet for extra flavor ;)
Love a good chili with beans. I usually put kidney beans in mine.
I'm a Tejano, we always have beans in our chili, its the Tex-sons that make a big deal about it....
Why not cubed chuck?
General Patton had a favorite recipe,an I believe he added chocolate. Nothing like this on a cold day.