This Chili Recipe Might Just Change Your Life!
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- เผยแพร่เมื่อ 13 ธ.ค. 2023
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There is nothing quite like a hot comforting bowl of spiced chili to warm you up on a cold winter day. This chili recipe uses some dried and fresh chilis to really take it to a whole new level.
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Chili Recipe:
3 pounds of ground beef
2 red bell pepper blistered and diced
4 Fresno chilis
4 guajillo chilis
2 ancho chilis
2 tbsp chipotle in adobo
1 large yellow onion diced
3 medium carrots diced
8 oz canned tomatoes
4 cups beef broth
1 12 oz can of IPA or stout for a richer broth
1 5-6 oz can tomato paste
1 tbsp Worcestershire sauce
1 1/2 tsp whole cumin
1 tsp whole coriander seeds
1/2 or 1 tbsp chili powder depending on spice tolerance
1 whole cinnamon stick
2 tsp smoked paprika
2 tsp onion powder
2 tsp garlic powder
1 15 oz can kidney beans
1 15 oz can of pinto beans
1 tbsp brown sugar
3 tsp kosher salt
2 tsp black pepper
Toppings:
Fried tortilla chips
Thinly sliced green onions
Grated cheddar cheese
Pickled red onions (optional)
Sour cream
Cast iron cornbread recipe:
3/4 cup cornmeal
1/4 cup polenta
1 cup all-purpose flour
1/3 cup caster sugar
1 tsp kosher salt
2 tsp baking powder
1 tsp baking soda
1 1/4 cups full-fat buttermilk
6 tbsp unsalted butter (2 for cast iron pan before adding batter)
1/3 cup avocado oil
2 whole eggs
Serve with honey, butter, and sea salt
Pickled red onions
1 1/2 large red onions
1 1/2 cups lemon or lime juice
1/4 cup red wine vinegar
2 tsp salt
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2 years! Very nice, we love what you do, don’t stop!
It only took two years to lose all that hair?
IWNDWYT
Agree! Happy chili, everyone! And please pray for some fukkkin peace on Earth!
@@michaelsalmon6436fuk yeah!
Just tell me why that dude beating the fridge
I think you deserve all the praise in the world for not drinking for over two years!!!! Also, you are one of only two people that I watch EVERY single video you make. Thank you for helping me be a better cook for my husband and friends!
I'm just curious now, what is the other channel, I wanna check it out haha
same 🤔
Yes! Stay strong, man! You, your health and your life are worth it!
Making this tonight and it smells soo good. Trying to be patient
"it yums in your mouth!" - I'm sold
I like the way you improvise on the fly when things don't go perfectly. Demonstrating that things don't always go according to plan, but that doesn't mean you've botched the food, is super valuable for home cooks.
I think the key takeaway from this video is to evaporate the moisture from your beef and vegetables when doing things like chili, bolognese, etc. You develop a lot of flavor and drive off extra moisture. And it's easier to get rid of the excess liquid when you're sauteeing over high heat vs trying to reduce down through simmering. Basically, let the ingredients cook down until they sound like they're frying. Then you can judge how much color to let develop. Stephen Cusato from "Not Another Cooking Show" details this really well in his Bolognese video.
Actually, the key takeaway is to keep pocket sand on your person at all times in case you chance upon a fridge that is just BEGGING for a beating.
In North India, this is called "bhuno" - to dry a fresh ingredient in hot oil/fat to release water and allow browning to occur. The English word "frying" doesn't fully capture this idea quite as well.
Anyone who knows anything about cooking knows this... You are spot on... But also when you take away that moisture develops the crust on the meat
I'd say for both chili and bolognese, reduction through long simmer is the way to go as you just develop way more flavor the longer it simmers and it truly makes the meat melt in your mouth. 3-4 hours for my bolognese at least and it tastes like it came from a high-end italian restaurant.
@johnnyflawless You gotta do both. Simmering can't develop the browned maillard reaction flavors, but you need the long slow cooking for the velvety texture and mouthfeel
I worked in restaurants for about 40 years, and I gotta say, you have a sh*t ton of great home cooking recipes and methods.
Keeping it simple is sooo enjoyable and rewarding.
I'm kinda new to your channel, and I love the way you beat up your old fridge.
I don't know the story behind it but as a former chef, I can somehow relate.
Your production, videography, dialogue, etc. is exceptional.
Anyone could cook anything you make.
You know I'm gonna try that chili. Cinnamon is so under valued.
So, grinding your own brisket, grinding your own spices, pickling your own onions, making your own tortilla strips in a recipe that requires roasting, blending, browning, brining, frying, boiling, baking, simmering, and adding ingredients in like 8 different stages so you don't over cook any of them... is keeping it simple. Good to know.
@@garyco766it can definitely all be done at home, not that difficult
@@john2k24 Sure, but for your casual at hime cook you're talking about like 3+ hours of work, and witht the distinct possibility of screwing up several steps where you can quite easily overcook things.. It's *not* simple. Simple is a basic smashburger (not one where you grind you own meat, pickle your own pickles, etc).
@@garyco766 I think these things *do* keep it simple. Making a chili or a ragu, you're gonna be there 3+ hours whether you do anything fancy or not. Steps like grinding meat (if you have the equipment - I don't) are actually super-simple and they don't add to the total time yet do add to your control over flavour. Same with properly browning/reducing etc: you're gonna be there anyway, why not learn how to use that time wisely?
I'm never without pickled onions in the fridge, it's one of the easiest things to make. Same with toasting spices before grinding: it's effectively zero skill for a big benefit. Learning these easy tips that literally everyone can do really lifts your game and you don't need to worry about skill issues, it's not like making something actually difficult.
@@garyco766 But it is tho. Put the video on and keep rewinding when it gets ahead of where you are. It is actually very simple despite 100 minutes of prep and 2 hours of cooking. It's actually bonkers easy, just follow directions to the letter and it's real hard to fuck up. Source: I could not cook 2 years ago but TH-cam made me chef. Following directions carefully is not a hard thing to do, and that's the hardest part of cooking I have seen.
You guys are such a great team. Your energy and excitement is contagious!
Marcus was such a great addition to the channel. He's the perfect accompaniment to Sonny's over-the-top antics and I love it.
Pocket sand to the fridge was extra devious! 😂
Very similar to my recipe - I also use mexican oregano and sometimes if I'm feeling lazy I'll use a dry chili powder instead of steeping the dried peppers but the big game changer, and what gets me called a cheater in chili competitions at work, is that I use a blend of chorizo and my own ground beef.
From a Deep South cornbread maker:
(1) Heat your fat that is going to INTO the cornbread in the cast iron skillet on the stovetop while you make the batter. Extra points if you use bacon fat
(2) Pour the hot fat into the cornbread batter when both the skillet and the oven are preheated
(3) Then pour the cornbread batter into the hot skillet and bake in the oven
The cornbread will come out of the skillet with out difficulty, and your guests will have more risky edges to eat
Congrats on the two years! I just hit four years a couple of months ago and it was a life-changing decision.
Also, I'm an Aeropress convert as well! I've had mine about three years and it's my daily driver for coffee. In my opinion you can't get better home brewed coffee.
congrats on 4 years! that's amazing
Cincinnati chili sucks. Almost no cinnamon is preferred. Or none at all.
I have one of these in one of my Amazon wish lists and it’s almost Christmas! Coincidence? Foreshadowing? Hmmm…
curious but whats life changing about it? I cant imagine not having a few high end cocktails at the nice restaurants i enjoy going to downtown once n a while lol
@@nikooooo7661 Alcohol becomes decidedly not-fun when it affects the quality of your life, i.e. alcoholism.
I like to add a can of pickled jalapeñoas and a handful of sharp cheddar in the cornbread. That chili looks like it would put me in a lightweight coma. 😋
I've never been disappointed with your cooking!!
I literally made this almost exactly last weekend. I use chunks of beef chuck though, I like it chunky!
Same bro! I like using some oxtail or beef shanks to bump up the gelatin as well 🙌
@@lemonadejesus5485
Nice tip
Thanks 👍
Props on you for not drinking for 2 years! I am currently struggling with alcoholism and understand how hard it can be (not saying that is why you stopped drinking).
Big fan of your recipes and content! keep it up Sonny
You and me both friend, I wish the best of luck for you. It’s so hard. Never thought I’d be here.
@vivakatrob13 keep it up, friend. We will progress together!
@@Abellardo We’ll be okay! It’s a struggle. We don’t have to struggle forever! I hope you’re doing okay and working towards health and being content. We can do this.
I was down for three years, sober for three, down for another seven and been currently sober for another three. I don't know how you're doing right now, but I can tell you that if you are struggling, don't ever look at relapse as a failure. I never got down with A.A., my dad did though. It was from him that I 1st herd one day at a time. If you can only go one day being sober, that is a good day.
A bunch of us were all talking about our favorite TH-camrs for food. You were right up there!
Looks amazing. I’ll be making this over the weekend, no question.
Making this with the family today for Christmas Eve. I used 2-1/2 lb. of fresh ground brisket, 1 lb. of ground pork shoulder, and 2 tablespoons of saved bacon fat for browning. I also added celery instead of carrots. It is simmering now, will add the beans and 1 can of corn nibblets in a couple hours. House smells amazing, and the taste is already incredible. Very dark with many layers of rich flavors
Thanks to you & Marcus for the entertaining and informative channel. My kids (and wife) are always happy when they see me watching you for meal ideas!
Wait a minute Sonny... Arent you from Texas? Isnt it practically illegal to put beans in your chili in Texas? 😂😂
He is English.
Its not
By way of Colorado
Traditional chili does not have beans in it
Love your channel. Your love of food and enthusiasm for what you do is a joy to watch. Keep up the amazing work!
I cooked this yesterday and it is full of flavour. Charring peppers, adding beer… it’s taken my chilli to the next level. Cheers
I tried making this earlier today. I was able to get basically everything but fresno chiles and I skipped out on the beer and the chili powder. My apartment smelled amazing the entire time I was cooking this and it tasted great even before I let it simmer for an hour. Can't wait to see if it gets any better after sitting in the fridge over night!
So good! Thank you. Love the cornbread too. Worked with the ground turkey raised by my sister in law, had some coriander seed left over from the garden.
I think this Is the very first youtube ad ill actually purchase. It looks good!
2 things to know about the Aeropress. Firstly is use a fine grind. You need the grounds to be almost espresso fine. Second is that they make kind of a small cup of coffee. A DELICIOUS cup, but the capacity is not very large for us big sippers.
This tutorial is awesome! As a cooking enthusiast, having cooking channel, I appreciate your effort in teaching new recipes
I like how the grind of your meat is smaller than the ground beef you'd normally get at a store. The smaller pieces I think help hold the chili together better.
My 5 year old son loves this channel just because of the 'let's go!' and 'you know that I love you!' at the end. Didn't think this is how he gets an interest in cooking
This channel needs to grow WAY bigger! Best cooking show on youtube!
I like it con carne no beans! Looks fab! I also love Ancho & Guajillo chiles such a rich savory foundation to everything.
You really are an amazing chef and have perhaps the best site on youtube. I’ve been watching your old videos and the transformation is mind blowing. Can’t wait for the next video.
Some advice to make this even better.
Toast your chilies before rehydrating them, toss them in a dry, hot pan until they nearly smoke then add the hot steeping liquid. Good on you for using beef broth but I like using just water so I can control the chili flavour more accurately, I add beef broth later.
When blending the chilis don't be afraid to add more aromatics. Load that thing with garlic, onions and even mushrooms.
Absolutely the right move browning the beef. You can achieve the effect more efficiently by doing it in halves since there's more space for the water to evaporate so it browns faster. You can also spread it on a sheet pan and do it in the oven while you prep other things if you're in a hurry.
Coco powder is a great cheat for making any chili taste better, it adds so much depth.
I love adding a small amount of dark unsweetened chocolate to chili - bbq sauce - and a host of other deep flavored dishes - an awesome addition that certainly adds depth of flavor
👍❤
Plus it keeps people guessing 😊
The chocolate advice SOUNDS ridiculous but it really does work. Make sure it's unsweetened though
You probably don't need to be so condescending.
@@JustinLesamiz If you think that tone is condescending rather than me trying to be helpful and offer some of the chili tips they missed, you spend way too much time online. They made a damn good looking chili, but it still can be better.
Did this chili the other night. It was amazing with a lot of depth in flavors. definitely not a quick chili to make but well worth it.
Did it change your life
Nope. haha@@mcbumped
YES! Beer is also my secret ingredient, and cinnamon! Try adding a chunk of dark unsweetened baking chocolate, and a shot of espresso or a spoonful of instant coffee.
Not sure what he made but that isn't chili. Chili doesn't have beans, or tomatoes, or cinnamon, or bell pepper, or carrots. It is some type stew and may taste great. But that is NOT chili.
The grind on the beef is way finer than i have ever seen before... and i love it tbf
I’ve revisited this video 3x. Each time- I’m told I’ve made the best chili they’ve ever had. (I don’t include the beans, and I live in southern OK *basically Texas*). Thank you for this recipe. 🙏🏼 the carrots and the drying out of the beef are TOP NOTCH tips 👏🏻
I love making chili
I love eating it as well
I’m a big proponent of freestyle
I look at chili as being more about technique than specific recipe/ingredients
I never make it exactly the same twice
I couldn’t even if I tried 😂
By sticking to technique and treating every individual ingredient accordingly I consistently end up with great chili
What you just demonstrated looks fantastic
Thank you ❤
Love the focus on browning the beef
Especially when there are some seasonal ingredients I can get when I visit my parents and walk out with vine ripened tomato or more zucchini than I can deal with. xD
We like to make our chilli the day before a night in the fridge like with stews improves the flavour. It also allows the fat to rise to the top and set solid making it eat to remove as much or little as we want. Making really large batches and freezing or canning for later saves on money for gas/electric and time later as well. Good to see an excellent simple recipe for chilli, take care, God bless one and all.
Yeah I want to freeze some too. But is this really a simple chili recipe? 🤔 I haven't made chili in 45 years and then I used a chili seasoning package. Can't imagine a more difficult recipe and would it be significantly better.??. Do you have one or a link to a more complicated one? Wanting to have a favorite chili recipe for my file... or could it be possible to have a few really good and slightly different chili recipes?
This all looks so delicious! I’m a Southern girl. I live in Alabama (where I grew up), so I have a lot of experience with making cornbread. My mom’s method of greasing the pan with shortening didn’t always work to stop the cornbread from sticking, so I changed the way I do it so it rarely sticks now. I preheat the pan in the oven with a little oil instead of butter. When it’s done, I turn it out on a plate immediately after I take it out of the oven. It never sticks and is perfectly brown every time.
Yep. Oil in pan and hot oven. I even leave my cornbread in the skillet, i dont bother taking it out when its done. Just wipe the skillet with a few paper towels before storing it. Keeps its seasoned and cornbread will never ever stick
Yes. YES I tried this. And doing the pepper blend in the vitamix….HEAVENLY 💗 love the channel!
Looks great! I like to put sliced mushrooms in mine, and if I'm in a really weird mood, diced water chestnuts. A nice little surprising crunch. Keep having Marcus taste test it, that's a highlight.
Sign me up for both of those in there! I’m always down to munch something extra.
Sliced mushrooms and water chestnuts in chili?!?….that sounds absurd
@@Rustyshackleford752You’re right. Absurdly delicious
Man, I think the only foods I like better than chili are tacos and pizza! Thanks, Sonny! 🤟
I’m going to have to try this recipe & see if it pressure cans well… thank you!!!
just wrapped up making this today. the pickled onions are def strong on day 1, but when actually in the chili still balanced fine. I nearly made myself sick eating so much. I also did a first go around to see the spice level of my chili pods and family tolerance. Fantastic!
This is almost identical to how I've been making chili. I also love cinnamon in it. Like a pinch of msg too. I freestyle as you put it and use up all my veggies - mushrooms, corn, broccoli, snow peas...
So so good. I make a bunch and freeze it and then have chili ready to go whenever
You are absolutely my favorite cooking instructor. I'm a very serious home cook. I've worked in the food service industry for many years - retired now, and taking pride in preparing amazing meals for family and friends.
I'd love to meet you someday. God bless for what you do.
WOW! The best 15 minutes I've spent watching you make CHILI. You are incredible! A Genius!
Just made the corn bread with my kids and wow! We love it. Thanks ❤
I just made this chili and it definitely yummed in my mouth
That isn't chili. Lol. Chili doesn't have beans.
@@ryankiblinger3382I'm so sick of this argument. Move on! 😂
@@didi012578 it's not an argument. Just a simple fact.
@@ryankiblinger3382 beans have been in chili since the 19th century, deal with it...literally nobody cares about this argument...go blame Texas if you don't think chili with beans should be considered chili.
@@ryankiblinger3382 correction - true TEXAS chili doesn't have beans. Fair game elsewhere. I made chili with beans for years while living in Texas for most of my life. You can put beans in your chili and call it chili, and I think it's actually pretty good, but the true Texas chili definition definitely leaves out the beans. Doesn't mean chili can't be good with or without beans.
Now I can finally make chili dogs!
Best chili I've ever made. Thank you so much! I omitted Carrots and just used toasted ground cumin but kept everything else the same. AMAZING! Will be making a double batch next time to keep some on hand in the freezer.
I almost didn't add carrots but glad I did. Didn't think it would be good but it was a great addition.
Guess I'm making chili this weekend. Thanks man
Hey man two years is incredible! Keep it up and keep helping our cooking!
Amazing, 2 years sober. I am 1 year in and have no interest in drinking again. Cheers!
Ever think of doing chili with a different chili? My fave is pork with aji amarillo. Same basic idea. I don’t use grind, but always use the basic idea of chillies, meat, onions, garlic, cumin, oregano or epazote. Red chili I usually use red wine. Yellow chili I use white wine or stock. I don’t use beans because it’s redundant protein, but beans are always tasty. Definitely on the cornbread, sour cream and onion accompaniment train. I’m all about that. Also, I think every meal is better with some greens. My two favs are mustard and collard, cooked with some seasoning meat (country ham or hocks, especially) and onions. Oh, for my red chili, I generally grind the chilies while dry and toss them into the fat to sauté. For the yellow, I use a chili paste which goes in after the dry spices have had they’re time to bloom. Anyways, this recipe looks pretty dope. Better than most out there. We gotta normalize using the whole chillies. So much better flavor.
That chile in adobo sauce really packs a game changer in flavor.
Marrying that with the brown sugar and it transforms the chilli from run-of-the-mill, to a smokey treat.
Control your measurements because you dont want it to be a sweet bbq sauce.
Remember that supporting flavors need to be in the background. The star of the show gets the foreground.
Its your chilli, so you decide which ingredient is the star and stands out.
another fun but odd addition is sweet potato!! It's softer than your usual stew potato or a russet so it comes out nice and creamy, almost like a cube of melted cheddar.
I guess beans DO belong in chili, because Sonny didn't hesitate for an instant. This looks incredible, as per usual.
Always love your vids. I tried the butter chicken and it was friggin' amazing. This looks fantastic. My secret little ingredient in a good chili is a nice chunk of dark chocolate ( 75% or more), half way through the cook.
Brother your turkey recipe, Rosemary salt, stock, and gravy did not let me down for Thanksgiving so I'm definitely going to be trying this.
Question. Have you ever used brewed coffee or coffee grounds in this chili recipe? Ive been reading alot of chefs and restaurants using it to add a different type of depth to it.
Sober folks unite! Proud of ya brother :)
definitely gonna try this. Looks "LOVELY"
I love the chili recipe. I’ve made some similar, but I also added some smoked beef brisket chunks to kind of chunk it up a little bit. What I really wanna do is make your cornbread recipe? I’ve been making southern style cornbread in cast-iron pots for years and it’s hit or miss sometimes it’s a little crumbly. I’m gonna try yours. I am sure it’ll be perfect.
Made it today .
The family really enjoyed it.
Best chili recipe I've made so far 👍
Oh the corn bread was good as well 😊
I was stationed in TX for 2 years, and the one thing most Texans are adamant about; No beans in the Chili. I think chili should be made the way you like it. F*** the no beans sh*t birds. Congrats on your two years (18 years here).
Dude, love the passion, damn good recipes-I've made many, real tips and tricks-and real world cooking problem solving. You my fave TH-cam cooker man! Keep it up!
Congrats on 2 yrs. That's HUGE. LOVE YOU. BLESSINGS.
A handful of pocket sand towards the fridge, Rusty Shackleford style. Shi-shi-shaa!
You put beans in your chili. They may ask you to leave Texas...
It's just better with beans I'm sorry 🤷
Yeah better with beans ... get some fibre in ya
You had me until beans.
What's wrong with beans my guy
Beans make the chili depending upon where you're from lad
Love beans in my chili
Beans Beans.. good for the heart
It's chili. Not chili con carne. If you really wanna split hairs, there shouldn't be tomatoes either. The thing is, it tastes better with extra stuff in it.
Yeah, a cinnamon stick is my mom's secret ingredient in her beef stew. You don't even really taste it, it just adds a warming sensation while your eating it. Just throw a cinnamon stick in for like 30 to 45 minutes while it's simmering.
Phenomenal recipe!
I didn’t think I would learn much but I was humbled. You have introduced some great techniques such as roasted peppers and toasted spices! I can’t wait to try them.
BTW, the aeropress is an amazing product.
Touche. I live in Tucson, AZ and have cooked my whole life, consider myself a chili connoisseur. THIS IS A MASTER PIECE. Definitely worthy of a proper fridge beat down.
Wow. Can't wait to make this on Sunday.
Just made this recipe and its amazing. I often Make Chile Colorado and this tastes just like it but with a lot less effort! Wife and friends loved it, especially the corn bread, but I added scallions to it cuz I had a bunch left over.
Definitely making this. I love chili so much. I might chuck in a bit of dark chocolate, I dunno, just because it's lying around and it goes good with chili and beef
I want more of the piano music with the slow motion hitting the refrigerator in the backyard! Great videos as always
Well, if it yums in my mouth, I guess I have to try it.
Marcus upping his watch game. I like it.
Will try this one soon. TY!!!
This looks delicious. Great food for the cold weather.
tried it. its perfect. thank you
I frequently add tomato paste to dishes like this chili recipe, pasta sauces, and various brazes just like you did in this great video with one small difference. Tomato paste benefits from being caramelized by scraping whatever is in the pan to the edges, creating a bare spot in the middle of the pan which will quickly get significantly hotter than the area of the bottom that is covered by the ingredients. Add the tomato paste to this hot bare spot and let it cook there for a minute, stirring a little bit to keep it in the center without mixing it in. When it begins to caramelize, stir it into the rest of the ingredients and carry on. This simple technique really does make a difference in the flavor profile.
Love chili, especially on a cold Midwestern evening for dinner. Good on you for 2 years of sobriety 👏
Looks amazing! I'll be making this over the weekend and let you know my thoughts.
Yeah looks great. More more forward than I normally do, but definitely worth a try.
Unreal, thank you for this amazing recipe. I am making this tomorrow!
the recipe as written was amazing. The only addition I made was a bit of fresh grated nutmeg and its a game changer
I make pickled red onions all the time - they are delish and great on everything!! I add a pinch of salt, a good sprinkle of granulated sugar, and fresh lime juice - plus zest if you want. Smoosh ‘em up a little bit, throw them in a mason jar - they would be awesome with your chili! Thanks for the upload 😬👍🇨🇦
This sounds so good!
Love this. Add some dark, malty Oktoberfest beer, instead of the IPA and it’s a gem.
That looks amazing!!
Before I watch this I once followed a cook book and made the best chili out if chicken. That's all I had and it was in the cookbook and WOW it was so good you didn't even know it was chili. I love beef and will replicate this soon. Happy to share the ingredients list if anyone is interested.
This looks great
These videos always put me in a great mood!
Thank you I always wanted to know how to make one
I’d like to say that cornbread loves whole grains and cayenne and Nancy’s cottage cheese(moisture goodness gems after it’s cooked) Doode, have you tried that?
Wow, looks pretty good😊
But no beans?
adds them after cooking for 1.5hrs
Thanks brother love your channel 😁🇬🇧