Is Chili Without Beans Good? (Texas Style Chili + Bonus Cornbread Recipe)
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- เผยแพร่เมื่อ 23 ก.ย. 2024
- Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at bspk.me/lagers... and use promo code LAGERSTROM20 at checkout! There’s a serious debate happening in the comments of my Chili video about whether or not chili should have beans so I decided to try my hand at the infamous Texas style chili con carne. Would I like it without the magical fruit?
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TEXAS CHILI RECIPE
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▪5lb or 2.5kg of boneless beef chuck roast (or boneless short ribs)
▪Neutral oil (canola, grapeseed, avocado etc)
▪20g (3-4 chiles depending on size) dried guajillo chile
▪20g (3-4 chiles depending on size) dried chipotle chile
▪20g (3-4 chiles depending on size) dried ancho chile
▪1000g or 1L beef stock + additional 300-500g
▪3g or 3tsp dried oregano
▪5g or 2tsp black pepper
▪10g or 1 3/4Tbsp ground cumin
▪3g 1tsp cinnamon
▪10g 1 ½Tbsp cocoa
▪1 large white onion, medium diced
▪1 poblano, medium diced
▪5 cloves of garlic, minced
▪50g or 3 1/2Tbsp tomato paste
▪Salt
▪15g or 1Tbsp hot sauce
▪10-15g or 1/2Tbsp molasses
▪10g or 2/3Tbsp apple cider vinegar
Cut beef into 1 1/2 inch or 3-4cm chunks, removing any large chunks of fat. Add to bowl with a glug/squeeze of oil and large pinch of salt. Mix to coat, spread beef chunks onto a sheet tray, and place under broiler (on high) to brown for about 15-20min until seared.
Place chiles on a plate and “toast” in a microwave for 60 sec. You can also do this in an oven.
Remove stems and seeds from chiles and add to a blender with 1000g/1L beef stock, oregano, black pepper, cumin, cinnamon and cocoa and blend for 1-2 minutes until a deeper red/brown color has developed.
Preheat large heavy bottom pot over med high heat. Switch oven temp to 275F/135C.
When pot on the stovetop is hot, add in a squeeze/glug of olive oil followed by chopped onions and poblanos and pinch of salt. When veg begins to caramelize add minced garlic and continue to saute for about another minute until fragrant. Add in chile puree (from above). Reduce heat to med low and add tomato paste and stir to combine. Add in beef and drippings and 300-500g of stock to create a more chili like consistency. Stir and braise (lid on) at 275F/135C for 90 minutes. After 90 minutes ladle off excess beef fat from top of chili. Load back into oven, (lid off) for another hour.
After 2.5 hours total cook time, check beef for resistance. It should easily shred apart, but not be mushy. Ladle off excess fat from top again. Taste for seasoning. Stir in hot sauce, molasses, vinegar, and pinch of salt to taste. Stir and taste for seasoning.
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CHEDDAR POBLANO CORNBREAD
▪50g or 3Tbsp butter
▪150g or about 1c med/fine grind cornmeal
▪150g or 1c AP flour
▪50g or 1/4c sugar
▪5g or 1tsp baking powder
▪5g or 2/3tsp baking soda
▪6g or 1tsp salt
▪2 large eggs
▪190g or 3/4c buttermilk
▪150g or ½c sour cream or greek yogurt
▪25g or 2Tbsp olive oil
▪115g or 1-1 1/2c sharp shredded cheddar cheese
▪115g or about 1c of poblano pepper, small diced
Preheat 10” cast iron over low heat. Add butter to cast iron to melt.
Whisk dry ingredients together.
Separately, whisk wet ingredients together. Add butter to wet ingredients. Add all of wet ingredients to dry and whisk to combine. Fold in cheddar and poblano.
Add batter to buttery cast iron, smooth and load into 425F/220C oven to bake for 18-20min until golden.
Garnish with whatever you’d like. I like sour cream, cheddar cheese, scallions, fresh tortilla chips, and cilantro.
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#texaschili #texasredchili #chili
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Hi Brian! I was wondering if there's any substitute for the dried chiles? since we can't find any locally. Thanks!
As a native Texan and serious cook, I had a handful of tasty "Texas Chili" recipes that have all pleased my crowds in the past. I just deleted those old chili recipes from my database and enshrined your recipe (with some minor tweaks) as my new, and sole, go-to for authentic Texas Chili. My tweaks: I add a bottle of dark beer and a couple tablespoons of masa harina to the blended chili puree mix to provide another depth of flavor and to provide a little thickening agent. I also add another tablespoon of cumin andI like to use a mix of chuck roast and brisket. Kudos, Brian, for a great recipe and a great channel.
On another note: I now bake your rustic loaf recipe each week as our family's source of quality bread for toast, sandwiches and snacks. I've also tried, with great success, several other of your recipes and all have been "keepers!" Thank you, and Lorn, for your dedication and exceptionally well-produced videos. I should have posted my high praise much earlier, but I've been too busy "eating these things!"
Masa harina in chili is SO good. The dark beer is great, too.
This is pretty much my exact recipe, absolutely love it. Personally, my additional tweaks are: adding a splash of coffee to the chili blend, replacing cocoa powder with dark chocolate, lime juice at the end plus kidney beans and corn :)
a teaspoon of allspice changes the game, trust
Just my humble Mexican mom opinion, that chile blend plus the cacao, will give you a mole sauce vibes. For extra flavor, roasting the chiles in a comal and hydrating them in boiling water for a few minutes before blending them creates an awesome sauce. Well done! I’ll give this recipe a try ☺️
Thelma, thank you for the tip! I bought some dry chile but didn’t know what to do with it. I will try making a mole sauce.
Isn't this basically carne guisada? If not I can't figure out what the difference is.
Love Oaxacan cuisine, moles, adobo, etc. I put a full tablespoon of good dark cocoa powder. I get the mole vibe however would say mole is cocoa forward and that small amount of cocoa in chili provides a background note and depth of flavor. I also believe chili con carne is a dish whose DNA lies South of the border. Texas was once part of Mexico! 🙂
For folks who prefer less cakey/bready cornbread, I suggest using a ratio of 1:4 for AP flour to cornmeal, and one can omit sugar by presoaking the cornmeal for two hours minimum (overnight or 8+ hours ideally). Presoaking the cornmeal results in more natural sweetness and corn flavor, as well as improved texture, coming through in the cornbread.
Interesting..
I'll never understand the cohort of traditionals who love not good cornbread.
@@drewkg14 You'll understand once you've had cornbread cooked on a shovel over a hardwood campfire, you silly goose!
It was a little too cakey and not quite salty/sweet enough. I think a higher cornmeal to flour mix would help, a bit more salt, and perhaps basting the top with honey butter would do the trick. Perhaps some shredded cheddar on top as well after pouring it in the pan.
@@ambrosewetherbee8301
That's a hoecake, not cornbread.
Instead of adding the stock at 5:09, you can use the stock to rinse out the blender jar so you get every bit of chili paste into your pot. You could probably also use stock or hot water to get more fond from the baking tray.
I just found out what fond is so when I read this I felt a surge of relevance.
nerdz
Native Texan here who has enjoyed and/or made a ton of Texas Red with jalapeno cornbread (made with jalapenos, cheddar cheese and cream yellow corn). We often add to the chili at the end of the cooking time some masa harina to thicken the broth. Loved the use of the broiler rather than stovetop braising of the beef. Excellent; BTW ever been to the Chili cookoffs at Terlingua, Texas. or Houston Livestock Show and Rodeo. Think you might enjoy it.
I really recommend deglazing the pan with a malty dark beer, cooking it down for a minute and then add the chili paste. Incredible flavour.
Absolutely! I went through a lot of different "chili beers" before settling on Modelo Negra. Can't recommend it highly enough!
@S Varghese It was my favorite by far. Hope you enjoy it!
A stubbie of stout beer.
Great recipe! As a Texas native, I can say that the only thing in here that some people down here would look down on is the tomato paste, but that's because so often "chili" ends up being a tomato stew. Personally though I think it's fine - most of the color and flavor will be coming from the chiles, with the tomato adding some acidity and extra depth.
I will say though, a few times it sounded like you were perilously close to claiming that this type of chili isn't chili, but rather something different (like a stew or something else). Certainly, a true Texas chili is a braised meat dish, and I wouldn't object to someone characterizing it as a stew, but this type of chili is the authentic, original "chili". Everything else you've ever had that calls itself chili descends from this type of dish, which was popularized when it was sold as "San Antonio chili" at the Chicago World's Fair in 1893.
It's Illinois chili, NOT Texas chili.
Nice bit of fun fact! Ty
@@oltedders Only because it was made in a Chicago kitchen instead of a San Antonio kitchen.
Really, as a fellow Texan, stop being so damned defensive of chili. Not only is the "authentic" recipe actually kind of shit, I've seen far worse things done to chili right here in my own damned state. He got close enough to Texas chili that _you_ wouldn't know the difference if you had a bowl of it down here.
yeah... because "slow-cooked braised meat with spices" was f*cking invented in Texas and hasn't been a standard of human culture since the clay pot was invented.
I once opened a tin of kidney beans to stick in a chilli and had to look twice. I'd screwed up and bought 'curried mixed beans' by accident. So I stuck them in anyway. A new fab recipe was born, 'Curry Con Carni', it was damn fine,
Wow that sounds real good
One time, I put a can of chick peas/garbanzos & black beans. It was fantastic.
@@jernigan007 One time at band camp...lol
There is a surprising overlap in spices used in tex-mex cuisine and indian. If you add ground coriander, you suddenly have a curry.
@S Varghese Your extra chromosome is showing.
As a Texan I approve! Haha. It’s got just enough yankee in it to make it your own but you definitely paid homage to us down here. Appreciate that a lot. Next time I make some I’ll use your recipe.
Thanks for watching and I appreciate the approval of a Texan
I laughed when he said "yes I'm a yankee!" You didn't have to tell me, buddy! Dude's a great cook, though.
Here in Texas, the instant you added sugar to your "cornbread" brought back memories of an heated argument in the lunchroom some 20 years ago when one of the guys brought some with his meal.
The die hard in the shop wanted to know if it was store bought or homemade and after hearing "homemade" wanted to know if it had sugar added...this led him to proclaiming that it wasn't "bread" but a "corn cake" because "all cakes have sugar in them."
Now everytime a recipe calls for sugar added I have to chuckle because of that ruckus I had to endure.
Wow, that all looks delicious!
@@keithlucas6260 First time I had that stuff was at Disney World, sweet cornbread!!!! thought someone was slipping me a mickey
I just made this recipe, and it is really delicious. I also added in a tsp of smoked ghost pepper powder (adds a REALLY good flavor), 1.5 tbsp of fish sauce (MSG baby!), and 1 cup of brewed coffee. It was one of the best chili's I have made!
Texan who regularly makes cowboy chili here. This recipe looks dope, especially the cornbread! I’m definitely going to steal the method of searing all the meat in the broiler as opposed to browning in batches.
I usually don’t have all day to make the chili, so I use a pressure cooker to speed up the whole process
Pressure cooker is how we cook beef and potatoes in Indiana: that’s a brilliant idea!
@@AdventureswithRoger we sure do. Gives us time to pound out our great tenderloins 😂
For people that don’t live in Southern Indiana, we have an insane tenderloin tradition. They are breaded and fried to about 14 inches diameter, and served on a helpless little bun. I wish I could attach a picture. The last one I got took three days to eat, and I am a big eater!
Texan here. The recipe looks great. We do toppings a little differently, I've never put cilantro on chili, we add jalapenos and serve with saltine style crackers or fritos as you suggested. Pro tip: mac and cheese with chili is a real treat!
This reminds me of goulash that we make in Czech Republic.. but little spicier. We use dried mild, smoked and spicy paprika powder. Looks super nice :)
Also thought of Hungarian goulash with Venison. Tasty : )
There are lots of descendants of Czech immigrants in our part of of the world (central Texas--between Dallas and Austin). The community of West has an annual celebration of Czech culture (ok, it's mostly beer, food and polka, but they do include some other things). Also, a Czech business man has just recently opened a hotel/spa/brewery/bakery/restaurant in downtown Waco, and has several other projects in progress.
@@brandon1974 yeah I heard many times, that there are many Czechs in Texas
Bri - can’t believe you doubted no bean chili! My mom is from Texas and no bean chili and cornbread was a staple in our house - one of our go to favorites! It’s comfort food to us. And you did a great job. Can’t wait to try your version. Peace.
Thanks for watching! I’m a convert now
@@BrianLagerstrom Welcome to the family. Lol.
I am here to support you Brian. You're slowly teaching me how to cook.
Thanks B!
Chili looks good. Cornbread looks amazing! Around this part of Kansas, it's not uncommon to use Mexican chocolate instead of cocoa. Mex chocolate has cinnamon in it. I still like beans in my chili!!! Well done Bri! I like the beef under the broiler trick. Thank you! One more thing....can you get Le Creuset to sponser you? 20% off that dutch oven would be fantastic!!
At first, long ago, I cautiously added a tiny bit of chocolate and cinnamon to my chili....not knowing how it would affect the final flavor. Turned out to be the two key ingredients in a full bodied chili, with or without beans.
As a Texan and one from a long line of Ranchers you did an awesome job with this chili and cornbread, it looks almost as good as my dad's(I say almost since he hates sugar in his cornbread as do I)
Bri’s chili recipe has already made it into my regular rotation; it’s excellent stuff. I especially like the sauce base. I’ve used it to braise a pork shoulder roast for enchiladas, and that also works very well. I’ll have to try this variation for sure!
I made this tonight with a just a minor variation. I added in jalapenos and a serrano. My El Pasoan heart NEEDS the extra spice. Other than that. Wow is this good! Thanks Brian!
You hit it out of the park this time Brian. As a southern girl, I can confirm cornbread without a little sugar is bland and bitter. Can’t wait to sit down to this feast.
Thanks for watching!
Native Texan here. That is a proper bowl of Texas Red! (although I've never done the molasses part. Yet ) When possible, we do like to smoke the Chuck or Brisket first, then let it simmer together for hours. And usually make a side of chili beans for our Yankee neighbors from Oklahoma
"Yankee neighbors from Oklahoma" ...friggin' Texas hilarious 😂
Haha I also think it’s funny that Oklahoma is considered yankee! Thanks for watching Brad.
@@BrianLagerstrom There's Texas, and there's those other, lesser 49 states.
I was raised in the Ardmore area and seldom had chili with beans but then moved to Tulsa and it was fairly common. Too close to Kansas I guess.😂
From making your last chili recipe I found that the toaster oven was the perfect compromise between microwave and full on oven for getting that roasty flavor without accidentally burning my chilies. Love the chili I made last time, will try this out soon!
Looks great. I've made a very similar recipe many time and if you want to skip the "de-fatting" process but still have a bunch of flavor you can use bottom round. Thanks B!
You're definitely on the right track for making a good Texas chili, only a few things I would do in a different order and some other ingredients. There is no way this doesn't taste incredible and you have in fact made a Texas chili. Really loving the fact I have subbed to this channel.
I like the chili selection. I usually go by what smells best in the store, because there a lot of varieties and some might be stale. I tend to go heavier on the fruitier peppers, with just enough ancho to balance. I also love the broiling shortcut. it takes less than that to wash the extra dish. That said, my take goes a different direction by using leaner meat generally because I think that skimming fat is a terrible thing to have to do since many spice compounds are fat soluble. I'd highly recommend draining the fat from the baking tray. Also, I love adding some reserved cumin and chili powder (just a couple peppers reserved and ground fine, but some puree would be ok as well) towards the end of cooking to brighten up the flavors. I also love using a dark red wine (like merlot) for the braising liquid. It comes out super rich and complex. I usually serve it with green onions, cilantro, sour cream, and tortillas.
Looks way good! I took a ton of techniques from your last chili video last time I made it but I used chunks of beef instead so it's cool you did that in this vid, the cocoa addition is dope!
It def makes it super dark! Thanks for watching
Love your channel sir, as a restaurant worker and new father, your videos help me up my game!
This looks really divine Brian. And there's no such thing as "not supposed to be in it", if you like it, it's ok 👍👍. I really enjoy your presentations. Kind regards from the Netherlands.
Great job! If your chili is soupy toward the end of the cooking time, you can always mix in some masa jarena (2-3 tsps) before the last hour in the oven. 🤘
You did us well, and I also put sugar in my cornbread. Then again, I also put beans in my chili, it tastes good so who cares what’s “traditional”?
I agree with Colin!
Very similar to how I do in Texas. But I use considerably more chilis for the same size pot, also with arbols. And actually Mexican chocolate instead of powder. And cinnamon stick to simmer in there.
Hey B, love what you brought to the table. I'll go even a bit deeper than you did on the Umami and create a separate umami bomb package of like - 10g of cocoa, 5g of Anchovy Paste, 5g of Instant Espresso Powder, 50g of Soy Sauce (or 25 of Soy Paste, 10-15g of gochujang, 25g of fish sauce (or liquid aminos). Mix to combine.
In order to add some texture and depth, I will go to my local BBQ place (Sugarfire, baybee!) and pick up 16 oz of smoked brisket (or 8 oz brisket, 8 oz burnt ends) and add both, making sure to cut the brisket into bite size pieces.
Also, if you're going to go with the cube of beef stock, I'd hit the whole thing with 2 TBSP of the Roasted Beef Better than Bouillion. It's a little jar of gold. Mo beef flavor, mo betta.
Also, consider replacing the 50g of sugar in the cornbread with 1/2 cup of honey. This is what McFarlain's does, and their cornbread is the absolute jam.
Perfect comfort dish for the winter, always love your chill easy going approach, and no BS or gloating. I can see you're very passionate, but also modest
I'll definitely take your work for it here Bri, I just can't bring myself to make chili without beans
Might try this recipe but with the beans that God intended in it
Good work as always
As a Texan I liked your CHILLI and your video. The Texas way is always the best way.
Thanks very much Tex!
I enjoy your content so much. You are my new favorite TH-camr!! Thanks for your quality vids. Entertaining, delicious, straight to the point. Bravo.
I tried your cornbread, (w/o sugar since I don’t like the sweet kind) and it was so good! The texture and flavor was great! Thank you
I didn't even understand that there was chili without beans until I heard a Texan say "That ain't chili, that's beans". This sheds a whole new light on it, thanks for the vid.
I always pick out all the beans in chili before I eat it…so…this works for me! 😂 Thanks Brian, I love this!
Hi there
How are you doing today? Sorry I message you with out your permission okay.
Me too! I don’t like beans. It’s the texture thing I can’t get pass.
Wow really
I really dislike beans in chili. Everyone has their preferences so it’s silly to say there a right or wrong way.
I grew up on cornbread as South Texas kid loving the stuff. Wasn't until later in life we found out I developed an allergy to corn. I haven't had a slice in 8 years now and your cornbread is making me seriously consider using my epi so I can have it one more time.
Also the chili looks pretty damn good.
Texas chili and Cincinnati chili are my 2 favorite styles. Both are great on their own but also make great toppings. Love all forms of cornbread but if I can get it as hush puppies thats the best.
Yo Yankee, give me a bowl of that chili! Texan here and I must try your recipe looks good but I would have to add beans to mine!
yea, defo gonna try this. Gonna add beans as a topping at the end. wonder what that would be called then :D
Don’t tell the Texans on this thread! Haha
*Approves in Texan* Searing in the broiler is an amazing idea, wish I had thought of that before! Definitely going to try that on my next dope chili sesh.
I'm not gonna lie. I generally skip past the "sponsor" section of most videos, but I saw you were making a cocktail and felt compelled to watch this one. Now I kinda wanna look into Bespoke Post.
Great looking recipe! I look forward to making it, and using my personal favorite topping, fine diced red onion (the crunch is equally as important as the flavor). Thanks for the great channel Brian!!
Liked before the video started. Legend in the making, keep it up Brian.
I just made this. Turned out more than nice, absolutely outstanding. Thank you!
Ive been making a no bean Texas Chili recipe since 1988 from Redbook magazine. I use tri tip and cook everything in the crock pot. Everyone loves it.
We Texans with chili are like New Yorkers with pizza. The only two traditional things missing here are soaking the chilis, and masa harina for thickening. The masa actually adds a corn flavor so it isn’t totally replaceable.
Fantastic video!
When I do a chili I often use a bit of brewed coffee as well as a good porter or stout as my cooking liquids to braise in. They add a ton of different flavour into the mix just as the cocoa does in the spice sludge. For my spice mix I use mostly whole seeds, toast them, then grind them in a mortar and pestle...
Onion, Garlic, some fresh green chili, jalapeno or just spanish peppers, some heat but a very nice fresh bell pepper flavour is what im after.
Spice sludge is usually a mix dried ancho, chipotle that gets rehydrated, then the toasted and ground cumin and caraway, black pepper. Then I add some cinnamon, very little cardamom, some cocoa powder, oregano.
I think the biggest thing I tried, which came out amazing was to add a good cut of lamb, in my case what we call the saddle, and it turns out that using lamb as a meat is the single greatest chili I ever cooked, because it seems the meat can just bear that much more spices without getting overwhelmed.
As a Texan born chef, you've got it down pretty well. Love the browning on a sheet tray tip as well. Couple thoughts.... Use beer [Shiner Bock!] instead of stock for your chile slurry. Add a couple T's of Gebhardts chile powder- compliments the dried ones with some sweetness and more cumin and add in some Mexican oregano for more of a Tex-Mex profile. Add in a shot of espresso for some bitter notes. At the end, singer in a few T's of masa harina- thickens it up and adds a killer corn flavour.
Native Texan here. It looks super good. Would have never thought of cinnamon and cocoa in chili. Reminds me a bit of mole (mole ay) sauce. Will have to try it. The cornbread looks really good. You should try it (cornbread) with jalapeno some time. mmmmmm
So ... I've been quite interested in what you were going to do here since your poll. Full disclosure, I lived the first 25 years of my life in Chicago, and the second 25 here in south Texas. So, I'm not truly a Texan. That said, I think you nailed this one. From ingredients to toppings, this is generally what I would expect from a freshly made bowl of Texas chili. Thanks!
A good and inexpensive beef for chili is shank. It's long been my preferred cut. The connective issue will slowly render out and give you a rich flavor.
Thanks. I tried a chili based Chili years ago without beans/tomatoes etc. Not much success, but i see your recipe calls for far fewer dried chilis then i used. Have to try that.
Your Channel is one of my Favorite cooking channels. I enjoyed watching this and I love your style. So creative. Worth watching.
Have you tried lightly frying the dried chillies then boiling them in the broth? Its my favorite way to do chillies.
I learned the BTB trick from the spaghetti video, and experimented with it in chili a few weeks ago. Definitely a staple in my kitchen now.
I grew up with a coarser somewhat salty cornbread. I made this and it feels a lot more like cake than I was expecting.
Brian, another winner! Native Texan here to say ‘good is good where ever your from’. I have always wanted to make a chili from chuck so thanks. I used to be militant about the no beans thing but honestly, there is whole world of chili plus my mom loves red kidneys so there. Sugar in the corn bread again, both ways are so satisfying. Good work as usual, love the videos.
The best way to have chili is to have it beanless the first day, then cook up some beans and add them to the leftovers the second day and have chili beans. That way you get the best of both worlds. Corn bread, OTOH... if I'm eating it with beans or chili or stew, I can't do sweet cornbread. But, a slice of sweet cornbread smeared thick with butter is heaven all by itself, it makes a fantastic breakfast.
Bri! Another banger, friend. Made this tonight for my wife and neighbors and everyone absolutely loved it. I was a little worried that I made it too runny (I went a smidge overboard on broth) so at the end I made a corn starch slurry to thicken it and it was just awesome. The flavors in this are incredible. The cacao powder honestly had me weirded out, but I went full tilt and trusted in your expertise and loved the result. Very complex, so tender, and the cornbread was the best damn cornbread I’ve ever eaten, let alone made.
Oh, and just so you know, last week 3 of my dinners came from your recipes and every one was a hit. Ultimate wingman for family/friend dinner night. Love it!
The chilis give better flavor if you lightly dry toast them in a pan for just around a minute and then soak them in a bowl of very hot water for 10-15 minutes. You'll also end up with flavor in that water that can be used in the chili and in other things.
It's also much easier to get rid of the grease if you lay bread heels over it. That soaks it right up. :) Can then just remove the oil-soaked bread. (Great way to get rid of heels and stale bread, if you're not going to eat them.
Something else that I sometimes do to my chili is add some sliced peperocinis or the brine from them. Soooooo good. Has a spicy, vinegary flavor.
Howdy! I'm not from Texas, but got here ASAP. I've lived here 23 years now and I think you made a great bowl 'o red! If you put that concoction in the smoker it would be next level. Keep up the great work!
I loved all the little shortcuts and explanations on why it works. Chili is a favorite of mine, and next time I make it, I will use this recipe. Thanks for making those extra weeknight meal videos too.
I love the oven technique for browning the meat. I think the first time I saw that innovation was with your beef bourguignon. Very clever!
I’m a born and raised Texan. It looks great. Grounding the chuck would’ve been more authentic but who gives a rip!!! Keep doing doing your thing brother!!!
Nothing like a good bowl of Texas Red! I have 2 recipes I use for competitions, one with beans and ground meat and one with cubed and no beans. Both are great!
Hi Brian, I am from Texas, and you are correct about no beans in chili. The chili in northern states taste like spaghetti sauce with beans. Texas chili is made with chiles with not a lot of tomato sauce. You did a great job and glad you liked it. Ya'll have killer cheese steak sandwiches. I am addicted. Poblanos are also great on steak sandwiches.
Winning combo, great recipe on Texas Chili and perfection on the cornbread, Dallas, Texas
The microwave was novel to me. Never seen that one before.
Texan here. I’ve cooked with a LOT of dried chilis in my lifetime, and made a LOT of rojo sauces for everything from tamales to Texas chili con carne, and the way we always do is the following:
- de-stem/seed all the chilis
- In a large pot, cook your onions, toast your spices, etc.
- add your broth and add your ancho, guajillo, morita, and/or pasilla chiles and bring to a boil.
- Cover the pot with a tight lid, remove from heat, and let sit, stirring
occasionally, 30 minutes to allow chiles to get soft.
- Transfer to a blender (or use an immersion blender, even better) and blend until you get your desired texture.
You can then use the same pot for making the rest of your dish later. And make your abuela happy. You can use variations of this recipe to make just about every rojo base in Mexican or Tex-mex cuisine.
Looks amazing! Roast chili peppers in pan only till they change to a light color and become fragrant then sit in hot tap water/not boiling and steep for 15-20 minutes. Brings out the most flavor- From the famous Mexican chef Rick Bayless.
Grew up in New Mexico, ate my share of green chile cheddar cornbread. I add small cream cheese chunks to the batter, hitting one of those is pure heaven. Thanks for the video.
Thanks for watching!!
Looks dope! You've quickly become my favourite cooking channel, no nonsense or gimmicks just banging recipes and your personality really shines. Keep it up Brian 1 milli soon no doubt!
So kind of you. Thanks!
I am surprised he hasn’t hit 1 mil yet. I agree, love his personality and his recipes are easy to follow.
Did this yesterday for the superbowl, it was amazing thx a lot
You make me brave with your easy to follow breakdowns! Thank you once again!
I feel your missing out on some flavor with not deglazing with beer. It adds a nice complexity. Like 1/2 cup of a brown or amber alebare my favorite, but also a citrusy IPA is nice too.
Texan checking in: This whole video is absolutely great. Chili looks awesome. That cornbread looks so flipping good. (And yes, some sugar in your cornbread is perfectly fine!) Keep up the great work and content!
I just moved to Texas and am looking forward to trying this. I might want to add potatos, but I suppose I could serve this over a baked potato just as well.
looks good. I'll give this recipe a shot. on the cornbread...I'd skip the sugar and add sweet corn kernels.
Always impressed and enticed to follow these recipes! Keep up the good work!
I'm making this today Brian! Love your channel.
Introducing to the home cook restaurant/chefy tips like browning in the oven for a braise is peak Brian territory.
dude, bean-less chili is like American Bolognese. It's one of the best things out there, and yes, very good on pasta and used in the same manner as Italian bolognese
But they have beans now!
Bri, big fan. Glad you came up with this. It looks great. I tried to do something like this a while ago but ran into all kinds of problems like the quality and quantity of chilies to use, what cut of beef to use, how to scrape the fat off, etc. This looks awesome and I am going to try it.
Yes! Been looking forward to a cornbread recipe. Thanks my man!
I'm not sure if anyone has mentioned this, but you really need to scrape the sides of your dutch oven. Do you know how much flavor is in that?! This looks delicious and I intent to test it out sometime this winter. I've tried cinnamon in chili before and it doesn't go over well with most people. I think I'll leave that out along with about half the amount of cocoa and hot sauce. Great video production!
I live in Texas and this is a great Texas chili! Very close to the one I make but I'll be giving your broiler method a try. We use sugar in our cornbread too. Cornbread without sugar = barf.
Hey maybe people like eating saw dust. I grew up on boiled dinner with unsweetened cornbread. The first time I had something similar to this cornbread I was shocked by how good it was.
Gotta try that cornbread recipe. I usually just keep it simple, but a little extra cheese never hurt anyone.
I’ve been watching FoodTube and PizzaTube for years and can’t believe I am just finding your channel! Damn that algorithm! Love your content and I am highly appreciative of your backstory and journey. COVID has taught us a lot about ourselves - it has ruined careers for some and created careers for others. Hopefully you’ll find continued success in how you parlayed adversity into a whole new way to pursue your passion. Your delivery is spot on, and your expertise is evident without you being snobby or contentious. Enjoying binging on your older content and excited to see what you put out weekly.
Get rid of the tomato paste and add a teaspoon or so of instant espresso powder. The coffee flavor, as well as the cocoa flavor, are not so big as to be noticeable, but they add a distinct depth to the chili. You used the same dried chilies that I usually use. Half ancho then a quarter each chipotle and New Mexico. If I’m cooking for myself , or known spice fans, I sometimes add chili de arbol for some good heat.
Brian, please do a video on the lighting and equipment for your videos. They are well done.
the whole Chili without beans thing is largely down to Texas Chili contests requiring entrants be just chili - meat, spices, 'gravy'. Beans absolutely are great in chili, it's just Chili by (literal) definition doesn't have to include it. Chili's multiple different theorized origins all share the commonality of being invented by incredibly poor people who would've been using the process to make whatever they had on hand (cheap meat, old chilis, etc) delicious. It's absolutely valid to have beans in your chili. You just can't win a contest with it.
@Tyler Wilhelm Historically you'd cook them separately and add the beans as a topping at the end since the beans and the meat have different cooking times.
@@Default78334 Whoever started adding beans into the chili was being lazy. Nothing wrong with having a pot of frijoles cooking on the back burner as a side to your chili.
I've tried chili without beans and to me it's just not chili. I like the texture and richness that beans bring to chili. I also like my meat to be ground and not in chunks. However I will be using the microwave technique because when I used your other method it did smoke up my oven and when I took them out it took me a while to stop coughing. The chili came out really good though.
I love the difference region makes on our perception of food. Down here in Texas, most people say the opposite. "Chili with beans is not chili, its just a meat and beans stew thing". I also personally eat chili with beans, I just really like beans...
Got inspired this morning watching you cook. I just had to try this cornbread, having already made your other chili recipe for the second time yesterday. Hands down the best cornbread I've ever tasted, let alone made myself. Wow. Totally addicting.
Mustard or Dijon mustard is the best thing you can put in your chili as you finishing cooking it
This looks amazing. Will be making very soon. I’ve never had courage to do a savory cornbread, I’m a yankee too, but I’ll give it a shot. Brings up a question, how do you judge the amount of salt to add to a big bowl of meat? Difficult especially with ground meat.
Half a teaspoon per pound. Some people say 1 teaspoon per pound, but I like to taste and adjust at the end. If serving to a group, its better to under season a little, let them touch up the salt and heat.
Perfect cornbread everytime - not too cakey, not too crumbly. Boom!
Texas style and Cincinnati style "chili" are my top 2 and they are mostly meat sauce with lots of spices and not much else lol