Texas Chile Con Carne (No Beans, Chunky Beef) | Kenji's Cooking Show
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- เผยแพร่เมื่อ 29 ม.ค. 2023
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Here's a video for a weeknight ground beef and bean chili: • 15-Minute Weeknight Ch...
Here's the recipe, which also appears in an updated form in my first book, The Food Lab: www.seriouseats.com/real-texa...
Here's a pressure cooker version: www.seriouseats.com/pressure-...
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like: www.seriouseats.com/chili-pur... - แนวปฏิบัติและการใช้ชีวิต
I love the ultimate betrayal at the end where he adds beans. Truly, a man of the people. Does whatever he wants, exactly what any of us ought to do in the kitchen. There is no right or wrong. Just what we enjoy and keeps us healthy and alive.
Next weeks recipe, creamy carbonara!
I thought it looked so much more complete with the beans. I mean, I'm all about not messing with Texas, but sometimes you gotta mess with Texas.
chilli without beans isn't even a meal, a bowl of beef with no vegetables or rice or anything is just crazy to me sorry
From a Texan, this is exactly the right way you enjoy chili. Eat that bowl of Texas red just the way it is. And then the next day, add beans to stretch out your leftovers and have chili beans too. Best of both worlds.
I mean, it's not even a betrayal. what I love about this dude is his flexible approach to recipes! tradition is great, but good food is greater.
Absolutely bamboozled the beef + chili purists with that ending.
The mad lad himself. Kenji absolutely knew what he was doing when he added the beans in
Gatekeeping food is a boomer trait for real
"You can do beans, or not...
BUT WAIT, THERE'S MORE!"
-Kenji
@@dundun8640 Saying boomer is a dipshit trait for real.
Beans are the best part
Kenji the realest Foodtuber. His kitchen is chaos like anyone who has a family's would be, Switches on the counter & shit, adding beans for practical reasons. Man of the people. The People's Champ of Food Tubers.
Um, check out food wishes. Not throwing shade at Kenji but there are other realists.
Even with citing multiple examples himself, Kenji still takes the understatement of the century award for saying "if you want to get in a fight on the internet, there's a few ways to do it" 😂
i dont think it was an understatement. how fucking dare you say such a thing. now am angey 😠
I just finally saw "Return of the Jedi." So... Luke is the Emperor now, or did I miss something?
I'm sure the kind without beans is fine, but I can't see how adding beans wouldn't make it taste better. A beanless chili just seems to me like it isn't done yet, like you forgot an ingredient.
@@wastrelway3226 lol, that actually does happen at one point during the old legends Star Wars books.
You know, I guess people just really liked Radiohead at the time because the studios just hadn't figured out how to really make good music yet.
Kenji legitimately makes me excited to be a dad that cooks amazing meals for my family someday.
Heck, just cook them for yourself! Hard to get kids to eat flavorsome stuff anyway til they get older.
Exaxtly. Mine wont touch most stuff i cook besides pasta and potatoes.
Yep, it has it's moments. Some stuff, doesn't really get the response you'd hoped, but when your 14 year old goes, "Wow, dad, this is really good!" it makes it all worthwhile.
@@McShag420actually it’s really easy, most people just spoil their children’s pallets early with stuff like ice cream, candy, Mac and cheese etc, no wonder they don’t want to try different things after eating those kinds of foods.
The fact that Kenji washed out his blender with extra stock to get that last bit of chili blend is why I watch this show
There's so many of those little "tricks" that make cooking so much more pleasant. The one that made the biggest difference for me is the garbage bowl. The concept of having a small bowl for food scraps while chopping food saves so much fucking hassle if you don't have the Gordon Ramsey Kitchen Island with the garbage hole in it.
!!
since he was taking about fights on the internet, I half expected him to just acknowledge that he should rinse out the blender but immediately chuck it in the sink without doing so.
The meat plop on Señor Jamón was hilarious.
@19:42 The willpower of this man to put that last piece back in the pot. Unbelievable.
Even though I’ve only made 2-3 of Kenji’s recipes, I still watch all his videos because the techniques are used all across my cooking. Thank you for “this is why we’re doing” instead of “this is what we’re doing”
The searing the meat as a big piece and then cubing after is definitely the move! Did it last night for Birria and it was the juiciest birria I'd ever had with no discernable flavor difference.
Wow that reverse strainer trick with the chicken stock is a game changer. Never thought of that before 🤯
Thanks for drawing my attention to that.
Right? I was literally sitting here waiting for my beef stock to cool and I'm like OMFG I can use this new information right now!
7:25
Right?! It's fricken genius!
I love watching these for the technique. Seeing Kenji chase garlic pieces while chopping makes me feel better about my own style 😂
I’ve never seen anyone use a strainer that way but that’s pure genius. So simple but amazingly useful.
In case you didn't notice, at around the 2:16 mark, your phone's wallpaper pops up (which I assume is a pic of your baby). From previous videos, you take great lengths to edit out Alicia from appearing in the videos, so I thought you should know about your phone's wallpaper. Cheers!
You’ll catch it next time Jamon ❤
the lil bonky bonk at the end, chef's kiss
Love how he filters out the haters at this point by just slapping tradition across the face and making food he likes to eat. Doing gods work my man here.
The expression "Sirloin Tip" is also used in Canada. As well, chuck beef is called blade roast and/or blade steak, depending on how it is cut.
It's Sirloin Tip in St. Louis, as well! Maybe more of the midwest...
This has been my go to recipe from seriouseats for years and it is mindblowing. Thank you so much. Its a pleasure to see you make it.
Kenji cooks as if the Devil’s chasing him, and I love it! Mad frenzy of cooking and cleaning and chopping and pounding but somehow still done with some vibe of calm. And then the denouement, a FU to gate keeping with the beans. Perfect
Edit: PS I have always made my Texas bowl of red with kidney beans!
You can take the chef out of the high pressure commercial kitchen but you can't take the high pressure commercial kitchen out of the chef.
Oh, I love your videos Kenji! The advice about searing meat in big pieces instead of small cubes is so good!!!
Made me laugh here in the office with Jamon's little accident. Such a good boi 😌
it made me LOL
such a lovable derp 😁
Sure made me chuckle too, but Kenji should have offered Jamon a second chance at the meat drop. I thought for sure he would do it.
As someone who has lived in Texas for 38 years now, I've learned there is really only one real rule to making chili (or anything else): You make it the way you like it.
While I don't normally use beans, I do use tomatoes in mine.
I don't know what it is but there's some infantile part of me that automatically opens up my mouth to take a bit with Kenji once he's trying his meal. Maybe it's the 1st person perspective, maybe it's because I want to be there trying the food with him.
I put my chili powder, comino, paprikas, a little cayenne and black pepper in a skillet to toast a little to increase the good chili aroma. Use good diced tomatoes which I whisk to break up a little. Brown onions and green/jalapeño pepper a gd sweat. I add garlic last so it does not get bitter. Brown meat by itself self with seasonings then add veggies. Add beef/vegable broth. Your choice. Add a little brown sugar and taste for more salt or pepper. Our grocery stores stock chili ground meat.
Nice to see the regional differences pointed out and a recipe that is very true to the Texas style. No matter what you like to put in your chili, this recipe is a great foundation to build on.
I have made this recipe of yours twice over the last month and it blew me and the missus away each time! There's a Latin market near my house where I got the dried chilies and I use mortar and pestle! The flavor is insane! You've done so much for my cooking journey, helping me understand what do do and why. Thanks kenji!
Beans in Chili, Carbonara with heavy cream, Pineapple on Pizza. The Holy Trinity of food arguments.
Very surprised how well the audio turned out while talking over a blender. Excited to try!
Regardless of bean-gate, I'm glad to see that Kenji is following the moral imperative of testing the tongs by clicking them in the air a few times before and after use....
Gotta make sure those things are still working as intended
Have made this chili many many times. I absolutely love it.
Thank you Kenji! Youre the Bob Ross of cooking
Hi Kenji, I know you've been really careful about not showing your kids online so just wanted to make sure you know your phone is visible with (I assume) a picture of your baby. Just in case it was something that slipped by accident! Love your videos and all I've been able to learn.
was about to comment the same thing - seems odd for Kenji
This is was my first concern too.
I was going to say the same thing. It's at 2:28.
We all had the same thought
Was going to say the same thing
Speaking of chili bases you can make ahead, I've gotten great results from using your ranchero sauce recipe as a chili base. And it's great on eggs, too! Thanks for the great content
Best of both worlds. And crazy as it sounds, both are good. Well done Sir!
Been waiting for this video forever. Found your Best Ever Chili recipe last year and I've made it so many times already for late night eats, for my partner, and for friends and family. Thanks, Kenji!!!
Hey Kenji, know how much you care about your children's privacy, so I thought I'd mention your phone around 7:02.
I'm unsure if this has happened before, or if you care about this particular incident too much since you edited and posted this video, but I thought I'd chime in regardless.
Thanks for all that you do.
edit: I also like the last minute decision to declare war upon Texas. I like your style.
Happened around the 2:30 minute mark too. Just to let you know Kenji
^ for visibility
@@mohameds3492 ^
Kenji you are an awesome person. Thanks for the vids! I love your sense of humor.
Another Fabulous Show!
I made it today with brisket. It was out of this world. I have three helpings left. Thanks Kenji!
I've watched your American Stew video countless times and have used it as a base for steak pies dozens of times now to my family's delight. I was so happy to see this video from you with so many parallels. When you referenced that video I felt like you were talking directly to me haha.
So many great tips and techniques as usual, I absolutely love this video. I was laughing so hard at the end when you put the beans in. 10/10 can't wait to make this
great vid Kenji!!
This looks amazing! I'm loving the recipes in The Food Lab and The Wok (Korean Fried Chicken is life changing!)! I have a chili cook-off coming up at work and want to try making this - but Korean style with gochujang. I don't know if you'll see this, but I would love your input on how to make the best East Meets West Chile con Carne. Thank you for all you do!
Great idea!!
Not only is Kenji a master of the kitchen, his trolling skills are also incredibly powerful.
"Go onto the Italian subreddit and post a picture of carbonara made with heavy cream."
Kenji is a God amongst us mere mortals.
Silly!
Ha! It's currently -30C. We let stock or chilli (or anything you want to skim fat off of) to near room temperature, then stick it out on the back porch. Takes less than 20 mins to congeal the fat for removal.
I love my Adirondack fridge, 😆
Love your videos Kenji. I've been a hobby chef all my life, cooking's my passion, and I swear I learn something new from every video of yours that I watch.
Hope to follow you for many years to come :)
Thank you for the details!! Information like storing the chilies in the freezer is very helpful to cooks like me.
Thank you so much for continuing to make and share these videos. Most of us don't comment thanks but know me and my friends hope you never change how you make these.
Wow looks amazing!!!
Brilliant! Thank you so much. It is great having your TH-cam channel available. More power to you. Two thumbs up 👍👍
22:00 another trick is to take a ladle or 2 full of the broth and mix it in a bowl with the masa and then add back to the chili pot…
Never thought to sear when the meat is in larger pieces. I will try that. Great tip, Kenji.
Oh damn! You added the beans. Good luck. Thanks for posting this looks great! Gonna totally try it!
There's a real rewarding experience when you watch the video to then cook it for the family and watch them love it. Thanks Kenji!!
It's -2f here in Minnesota. Can't thank you enough for this!
Fellow Minnesotan here, I had the same thought! Stay warm neighbor!
I’m in St Paul!
Me too, thinking the same thing!!!
Also in Saint Paul and thinking this needs to happen this weekend. This cold needs to stop!
Well done for your work thanks from Australia
I'll definitely try this. Great video, thanks.
That stock looks really good 😋😋😋
One of the best things about the POV format is the perfect sound
I'm a chile cook from Texas. Respect.
technique, winging it, humor and doggy & delish. can't ask for more.
I made your Serious Eats recipe yesterday! I actually tried searching TH-cam to see if you had made a video on it. Now I’m in luck
Kenji! Big fan here! I’ve got some of your books! Started following around your ATK and Serious Eats days! I even bought Meathead’s book because you were mentioned! lol! I like Texas chili but would you please do a video of your Best Chili Ever!
Thanks for the inspiration over the years,
Jay Fox
As someone that has made your recipe on SE on three separate occasions I've been looking forward to this video for a long time!
Kenji im gonna make this real simple sir THANK YOU!!
He's good. Just real cooking with what you have. The man shops at Safeway. Love the realness, including the bean addition at the end. You got to extend those meals, especially with kids. Food is expensive. Reminds me of my father, who lived in the kitchen keeping us fed (RIP, dad).
Kenji, your kids will love you for this, and remember all these meals. I guarantee it.
Loving the Splatoon colored joycons for the Switch off to the side, cool recipe!
Looks great! Not using any tomato was new to me. I'll give that a shot...
I knew Kenji would enjoy The Last Jedi because he's a man of taste and distinction.
Love that hes got the switch in the background
I love a good twist ending.
I accidentally won my girlfriend's (at the time) office chili competition with this recipe lol So good!
How did you know the recipe?
@@thepolticalone961 Serious Eats
How does one accidentally win? I need to do that more often!
@@thepolticalone961 it's the recipe from Kevin Malone. The trick is to undercook the onions.
I have modified this recipe a bit and am 2-1 in the annual office chili cook off. Year I lost was to a chicken queso chili that was essentially a spicy cheese dip with chicken… still bitter.
Awesome-i love this kind of chili ❤🎉
Nice recipe, I add dried mushroom powder to mine for umami and also Worcestershire sauce instead of fish sauce to lower the sodium level. Cocoa powder is another good idea.
I think people add coffee too sometimes.
Excellent stuff bro
Good one Kenji...!!!
Love the stinger. I treat my chili as a catch-all dish. The base stays the same, but if something strikes my fancy as sounding like it'll taste good, throw it in. Never been disappointed. And you can't forget the cider vinegar/liquor/bitters finishers. The aromatic brings the whole thing together at the end.
Very similar to a North Indian/Pakistani stew called a nihari, except in the nihari you thicken it with a slurry and add a wider variety of spices. Nihari is usually cooked overnight and had for breakfast, usually with bone-in meat.
Similar to the way I make my chili, based on Binging with Babish's Kevin's chili from the Office. And since I was on keto when I made it I also did it sans beans. I can't wait to try it this way, specifically with browning the meat before cutting it.
One of my favorite foods; could eat chili every day. Thanks for sharing!
I love your channel and was excited to see my state represented! Your recipe looks delicious as always but I have a few notes from my local experience growing up all up and down North, Central, and South Texas.
• I've rarely seen it called "Chili con Carne" or "Red Chili" here. We don't have Green Chili in Texas like out west of here so it's just "Chili". Perhaps it's different out west closer to New Mexico.
• My family's recipe calls for dark beer in addition to chicken or beef broth in the braising process.
• My family uses dried Anchos and Pasillas as the dry chilis.
• I like to add canned chipotles in adobo, the brand doesn't matter much they are all pretty similar. It adds some rich smokiness and a little extra heat.
• Finally I like to add a fresh bell pepper to my chili paste. Most of it gets lost in the braising process but it still leaves a lingering bit of freshness.
• If Masa can't be found, corn starch is a decent alternative that's more desirable than flour.
• I save some of my spices and paste for the last 30 minutes. It helps keep the spices vibrant in the end product.
• Finally when it's plated we typically top with fresh, diced white onion and maybe some sharp cheddar. I personally also like to draw an "x" over the bowl with plain yellow mustard.
Can’t wait to make this. Easy!
I was going through my podcasts today and was happy to hear Chuck from Stuff you should know gave you a shoutout Kenji. He pointed what I liked about your channel. The way you breakdown how and why food tastes a certain way. The Fried Chicken episode if you’ve curious.
this video was a rollercoaster of emotions
You can sear chunks easily. Most of the liquid that is released from meat is water. If you turn the heat down as soon as you put the meat in the pan (after getting it roaring hot) to, say, medium high that water will boil off and your meat will sear very easily. Even ground beef. It also gets the benefit if soaking in its own juices for a bit longer. 'Flap Meat' is generally called that because that's what's on the case when it comes in (it's not called Sirloin Tip), when I was a butcher at Whole Foods, we used that for Skirt Steak 99% of the time.
I initially learned almost everything I know about braising from Aaron Sanchez's Chili Colorado video, but I will say that today I realized that I don't brown my meat well enough. I usually just color it a bit, and am robbing myself of that beautiful maillard reaction. But that recipe is a little bit involved.
This is essentially a simpler version of that, and I can't wait to make it.
So glad the dog made an appearance and got a little treat❤
This was so delicious
Always a pleasure: being part of a pluperfect working kitchen.
I made a Texas Red a couple of days ago in the same way. I used Ancho, Guajillo and chipotle Morita Chilis but the rest was very close. I chose no beans, but I put them into my ground beef chili. I subscribed based on seeing this one video... If you do Texas Red this well, I want to see other recipes too.👍
Thanks for this.
Ha! Went to the supermarket and bought everything to make a bean chili before seeing this video.
I would love to see your take on a bean chili.
Seeing you crowd the pan filled me such joy as a home cook. I don’t religiously follow your videos, and I’m sure you do lots of what would be considered cooking “faux pas” but this is the first I’ve noticed; it makes me feel more able to tackle recipes that I wont be able to do everything perfectly. I often spend ages in the kitchen prepping and ensuring stuff like crowd control at the detriment of my time and joy.
Electric spice grinder -- clean by buzzing a T-spoon of rice.
Toss the pulverized rice in the chili or stew to thicken.
My Texan grandma served beans as a side to her chili con carne. But she also watched the entire OJ trial and was convinced of his innocence. Take everything with a grain of salt.
Meat and chilies is chili, add tomato and beans to make chili soup. And I like the soup better, but will eat any of it.
Living in the north getting good chilies is difficult. I have relied on Mexene for 50 years.
I love how casual your kitchen is.
Nothing fancy just great food.
That grease on top is the perfect thing to use for making enchilada gravy
Texas Red is a descendant of an Austrian goulash. Different from ground meat chili. No beans. You put your chunks on saltines when you eat it. Serve with a cold bottle of beer, Big Red or Dr. Pepper for the kids.
YES he finally made chili!!
Kenji, love the content as always. Quick question, I have a recipe for a green pork chili, would you recommend searing the shoulder in steaks then cubing the same way as you've shown in this video? Thanks!
Yes bro