HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
HTML-код
- Опубликовано: 27 ноя 2020
- Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/BrianLagerstrom
📸INSTAGRAM: / brian_lagerstrom
FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
*MY GEAR*
INSTANT POT: amzn.to/2G7Crod
BLENDER: amzn.to/34ZkK2n
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
HALF SHEET PAN + RACK: amzn.to/34v7CSC
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
PLASTIC CUTTING BOARD: amzn.to/2JioHYR
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chilirecipe #bestchili #grownupchili #secretchilirecipe
|| MUSIC ||
------------------------------
bensound.com
------------------------------ 
Хобби
Hi, im from Vietnam here. I just made this 😍 even though I couldn't find the Mexican chillies here, I just used the spiciest chillies I could here and followed your methods. So worth it. Thank you for the recipe
Idk how Vietnam works but if Amazon is a thing around there U can order a 4oz pack of almost any of those dried chiles for under 10$
Yall have solid high spice chili so I'm sure it was just as good
You don't want the spiciest chilies as he didn't use the spiciest chilis in his. He used different types of chilis for their aroma or whatever.
Savory chili's. I'll send them to you idf needed.
Bros, I wanna send you this.
I made this for my family and it was one of the best chili’s I’ve had. So far I’ve made about 3 or 4 of your recipes and my family has really enjoyed them. Thanks for taking my cooking to the next level.
Same! His roast, pancakes, a few other things. Preppy Kitchen is also good. And America's Test Kitchen.
Hi Brian, not sure if you're going to get this comment, but I wanted to thank you for this video and the time and effort it took to make. You were quite honest when you said that it would be a cook off winner because it definitely was😊 I made this chili for a chili cook off we had at work and it was a WINNER!! Thank you so much again and KEEP COOKIN😉
Awesome! So glad! Haha competition winning 🏆
Cooking this for a chili cook off at work in a few weeks and am hoping for the same result! :)
@@westonparksdid you win?!?
The problem with home-ground beef isn't grinding it, it's cleaning the grinder afterwards.
If you do it while it’s almost frozen, it’s not a problem. Same with grinding cheese. Get ‘em really really cold and stiff first.
Try running bread threw it that will get rid of alot of the meat stuck in there and bread is easier to clean out.
That’s basically why people eat out. They hate cleaning up after eating
My local butcher will grind up a beef steak in front of me which I use for chilli, pasta and making burger patties - beats cleaning that mess up at home. That said it does cost and at the cost of living these days, I have it for a treat rather than a regular thing.
@@ToowokeforFlorida That was my uncles approach to women.
Then again, he was a mortician.
Just made this last night. Holy moly the extra steps were so worth it. Having a chili cook off today and even though it is “not a competition” I will be victorious.
Haha make those other Chilis look silly
@@BrianLagerstrom more like holy “mole”… am ah right?
@@BrianLagerstrom your awesome...thank you.
Corey...every chili cook off is a competition. Who are we kidding here.
@@Obwoodlandj this is very true
I love the broiling of the ground beef -- never thought of that! You are absolutely right, nobody cooks their chili long enough for the beef to get tender. Great job here.
I use stew meat, and make chili in a crockpot...it ends up pretty tender :)
@@DHFHades same I basically treat it the same way I treat Bolognese. It needs some hours at a slow temp.
Can't agree about the cook time. Cooking your chili too long will result in an overcooked, mealy paste. But maybe you like that. I don't.
@@kurtjohnson4816 I believe we are aiming for a middle ground here. Long enough to render all the fat in the meat, without breaking down everything in the sauce.
I've always made mine the day before I want to serve it. Get everything together low on the stove for a couple hours, then off the heat with the lid off to start to cool, then in the fridge overnight. Back on the stove on low in the morning, eat in the evening. Every flavor is saturated through every bean (if I put them in), veggie, and bit of meat. It just gets better the longer it's leftover :)
I love how easily we can share recipes and most importantly, those secret ingredients!
Today I finally finished a batch of this chili without watching this video and all from memory. This chili recipe has really changed my cooking game. I owe you so much. This stuff really is dope!
Dude, love how you cook and explain things, love your directions. Will be watching/cooking from now on!!
Thanks so much Victoria!
That has to be the best chili recipe I've ever seen! I am definitely making this down to the letter! Thank you so much for this amazing recipe Brian! Keep up the great work 👍
Hey Bri! Just wanted to drop in and thank you for this video/recipe. Followed it nearly verbatim and won a very close 2nd, nearly 1st place at my work’s chili cook-off today! So many compliments from co-workers on the delicious and complex flavor profile. Worth the extra work!
Just wanted to say thank you for all your amazing recipes and all your amazing knowledge. We had a Chilli contest for our community and you were my first stop. Literally won and it was miles above the others. I'll be making this chillies for the rest of time. You're awesome.
Made your chili the other day and it is hands down the best chili I’ve ever made. Thank you for the great recipe! It motivated me to finally pick up some proper dried chilies.
Hell yes, thanks for giving it a try. I’m so
Stoked on how many people have reported back that it worked out for them. Thanks for the comment Leo.
I see you added hot sauce at the end…my ignorance would lead me to believe that the dried chilis would make this so hot to begin with…I really need to try some in my next chili!
Looks great! A couple of things I put in my chili are: sauté diced jalapeños, bacon fat, in addition to the beef i brown some pork country ribs, cook until bones come out and the fat renders it’s natural gelatin that helps to thicken, also use chilies in adobo.
Thanks
This chili is incredible, even when taking some of the shortcuts. Hands down the best I've ever made/eaten. Thank you!
I made this for my church's chili cook-off, using ground chuck and canned beans. My chili tied for 2nd place! It's the best chili I have ever had. It has so much flavor and richness, which the three different types of chilies helped bring. My family approves of it, even my brother who doesn't usually like chili. Thanks Bri, all of your recipes have been a success never lacking in flavor.
I love watching these videos while eating ramen over the sink like an animal
Finally got around to making this, and I had never thought of adding vinegar to chili before but it totally works when you balance it with the sugar and everything. I also added chunks of beef chuck in addition to the ground short rib. Ran out of worcestershire sauce so I used fish sauce + soy sauce instead, worked out great. I love the caramelization step in the oven--that's the best move dude, really deepens the flavors. Great recipe, I'm totally making this again.
Fish sauce is the secret umami bomb! I'd have added it anyways.
@@brcnv Well worcetershire sauce is basically fish sauce with onions and garlic and secret spices, but same umami bomb magic.
@@50sKid So add both :)
jalepeno juice works great too
Good call adding chunks as well.
Made this tonight, it was excellent!!! Thanks Brian, love the content.
Made the easy version of this for dinner tonight and it was awesome. Definitely a new favorite chili recipe in our house. Will definitely be making it again and again!
As a topping I recommend: Take 200g creme fraîche or sour cream, mix it with the juice of one lime and the zest of said lime (I use a microplane to zest the line), one big or two small crushed cloves of garlic, salt it to taste and ideally let it rest in the fridge over night. I love it on chili but it also accompanies fish quite nicely.
i wonder if greek Tsatsiki goes well with chilli ... i bet yes
Sounds like it'd be a nice topping on tacos as well
Then add some finely chopped chives for an extra hit of onion flavour!
I'll tell you Brian, you have the best food channel on RUclips. There are so many "pro tips" that you throw in to your videos, which brings the food to the next level. Keep up the outstanding work my friend, and thanks for sharing so much with us!!
Thanks very much for being here Jimmy.
Food Wishes is also great.
@@BrokenCurtain Yes, it's a great channel, but the cadence of his voice annoys me too much to watch it anymore.
Refika's kitchen is also inspiring
and Bruno Albouze
Good job young man! Keep up the good work. I just watched your video for the first time and now I have subscribed to your channel. You're very informative and on point with your statements throughout the entire video.
YES! The paste + powder is the secret. Just did that with the same combo of chilis and powder for my birria, and it was amazing. Best ever.
Wow, I did the best with what had in house, and I gotta say I've never thought of adding cocoa power and it is AWESOME, really gave it a small hint of a mole flavor.
This is going to be my new go to chili recipe.
Awesome thank you!
The other advantage adding chocolate to spicy dishes is that you get the spicy flavor and heat with every bite you take. But the lingering after burn is lessened or gone entirely.
I'll be testing this out today with a pretty spicy Carolina reaper powder.
Hey Bri, made this chilli a few times now and it's by far the best chilli I've ever had. Broiled beef is really beefy and the cocoa, chilli, spice mix makes for a really interesting and intense sauce. The seasoning then lifts it to another level. Had other chillies since making this and nothing can complete. Nice one!
Sent this on to all my buds, and chilli's are being fired up all over the country. Several game changers here Brian, wow. Thanks for this one man, it earned my subscription 🤣
Your videos are THE best. How do you not have half a million subscribers by now? Come on RUclips.
Haha thanks! Here’s to hoping the algorithm finds me!
My magic 8 balls say YES
@@BrianLagerstrom The algorithm must be changing in your favour, I just found you... LOVE your channel, presentation style and recipes. Thanks so much dude!
@@BrianLagerstrom maybe you're not dope enough because you don't overuse "dope" more than you already do, dope
This is the first video I’ve seen too and it’s basically a clone of Joshua Weissman’s style.
Hats off to you, Bri! This is indeed a DOPE chili! So many great things about this recipe...but making that chili base is a total game changer! I made 2 different chilis...one with the flavy ground short ribs, and one with a trumped up vege for a couple of non-meat-eaters in the fam. Both of them bangers! Keep it up, bro!
My second time making this recipe. I used a big leftover of braised beef roast, and browned it your way since it seemed so important for flavor. Yes! Two , or three types of beans are not too many. The achieved depth of flavor, color, and complexity are wonderful. Hot whole-wheat pitas are what was available, with a mixed green salad heavy on the arugula. Very cold brown ale. Wonderful dinner recipe.
Thank you so much for this recipe, chef. It is beyond fantastic! 🤩
I made a chili really similar to this a few weeks back. I bought a meat grinder from Harbor Freight for $50 and ground down brisket trimmings. Great video!
I've made your hour pan pizza twice this week and am making this chili for family Christmas tomorrow. Bomb as hell dude, love it
So I was looking up chilli recipes and found this video and your channel. Liked, subscribed and all notifications on. Can't wait to watch more
Great little recipe and video! This has been added to my favorites folder for recipes! Will make!
This looks amazing. Can’t get with beans in chili (only because I don’t like them, not because I’m a chili snob or anything). But I’ve got to try making chili paste from chilis instead of using chili powder. Love cocoa in chili - adds a deep bitter savory note. So many good ideas here.
Looks great....I always add about a cup of strong black coffee, and a splash of balsamic vinegar to my chili.
I really enjoy your videos. You have such a great, friendly personality. Thanks for the recipe and techniques. If I had that blender I would make that purée! That is a game changer.
Why is it that everything you make seems so easy. I love it. Thanks
The flavor in this is deep and rich. By far the best-tasting chili I've ever had. Two observations: (1) at 4 minutes my chili peppers were burnt black, so I had to redo them for 3 minutes at 375; (2) after 25/25 minutes in the InstaPot, my beans were quite mushy, so I substituted canned beans (although I used the liquid from the pressure cooker). This is my third of your recipes to come out fantastic. Thanks!
Comment a few hours later: Haha. I brought this to a chili contest today and I won! People commented on the depth of flavor. Thanks again, Brian!
He mentioned in a later video that his advice to cook the peppers in the oven was unwise and he suggests giving them a minute in the microwave. I did it just now and it seems to work fine as well
@@jeniferjoseph9200could you tell me which video he references this?
Peppers in the oven is the way to do it you just have to keep an eye on it like 2 or 3 minutes max
That broiled ground beef is giving me great ideas. Thanks for the tip.
My plesh
Making this right now!!!! I added a jalapeño as well for the flavorrrr. I’ve made this once before and it was amazing I know this time will be even better!!!! Thanks for the recipe!!!
Holy crap, dude! That looks incredible, Brian!
Made this for my family and they loved it so much! Only change I made was I used ground beef instead of grinding short rib. Was fantastic!
was it spicy?
I’m a chili master and I still might make this. There are some very good ideas here and I’ll never stop improving. Incidentally, I like the addition of beans. Anyone who claims “authentic” Texas chili shouldn’t have beans ignores the fact that beans were often served as a side with early chili recipes, but also that they were an economical and easy “stretcher” of chili recipes.
I’m no purist. Beans are dope. Thanks for watching!
Very true. Beans were, and often still are, served as a side. I don't particularly like the texture of the bean in there myself but grew up eating chili with beans in it from time to time, especially on ranches where I worked and whatnot.
thank you for recognizing that the world doesn't revolve around Texas! Haha. A big take away for me was the addition of cocoa powder.
Made this for a group of friends tonight along with some home made sourdough sandwich bread topped with everything bagel seasoning. They loved it Brian. They absolutely loved it. Thanks man.
Nothing better than a bowl of really great chili. I will be taking some tips from this amazing looking pot of omgoodness. Thanks Brian. Loving the videos
Nice technique. Never thought of cocoa powder, tho' it makes perfect sense. Gonna add it to my next batch.
This is so incredibly close to my chili which is a modified family recipe even down to the peppers used, though the amount of each changes depending on what we can find. Main difference is I don't use baking cocoa powder. I use Abuelita's Mexican hot chocolate tablets. I use two of them per batch and grind them up into a powder before tossing them in. I also use slightly more brown sugar by about a tablespoon. I also make my own red pepper flakes using the same dried pepper blend you toasted sometimes with some sichuan chiles added in. It ends up being an awesome pepper flake blend to toss on mexican or asian themed dishes which are made a lot in this house due to my partner being mexican and we equally share a love for asian foods. It's great on pizza too.
Hey Bri, thanks for this, works every time, as a chilli enthusiast, have tried many recipes, this hits home the best
Hi, thank you! I was looking for a receipt and this one is the most complete, only mention that it is better if we add carrot instead of sugar. I made it using the crockpot and taste marvellous! 🎉
I made this last week - it caught my eye due to the dark rich color. This is the best chili I have had and I made it myself! Family loved it.
Thanks for the recipe. I'll be making many more of your recipes.
Thank you for watching! Glad it hit
What I've found works great and adds an interesting depth of flavor and texture is processing some tortilla chips down to a crumble and putting that in with my spices.
Now this is a recipe I wanna put in our family recipe book. Gosh, it looks so amazing!
Made this last night, best chili I’ve ever had. Barely had to tweak it at the end. Made some sweet cornbread to go along with it and it was amazing
I made this tonight and I’m so happy I tried it! I usually really don’t like chili, mostly because I don’t like the texture of the beans but also because most of the “chilies” I’ve tasted have been bland and watery. Pressure cooking the beans completely changed the texture for me, and this chili is thick and glossy and flavourful. I’m so happy to find chili I like!
Chili doesn't have beans. lol
This is next level chili! Like all your recipes, amazing channel, subscribed immediately. I'm impressed by your knowledge and skill level and you inspired me to get the Le Cruset aswell as a food processor! Always wanted to make ground beef at home but that i could just do this in a food processor blew my mind 🤯😍
Also hoping to find this kind of chilis here, if not guess i'll have to grow them in my garden :)
Lots of love from Germany!
Hey Bri... I made this recipe over the weekend and it was dark, mysterious, and a flavor bomb. Two days later and I can still smell the roasted peppers in the kitchen! LOL Yet another incredible tasting dish that can be made by the average home cook. Keep up the good work cause you are leveling up my cooking! Dope Chili achievement unlocked!
Looks amazing Brian, I’m going to make this. Thank you!
Thank you Brian - without doubt the best chilli I've ever made!
BTW - a tip from an old man - I have the same cutting board - I'd suggest you give give it a little (regular) love using mineral oil to prevent it cracking as it ages... 😊👍🏻
You should have made a recommendation to scrape the stuff on the sides back into the chili, that stuff is just a flavorful as fond.
I used this as a basis and made a couple modifications based on availability of dried chilies in my area and won an office chili cook off. Your statement of winning competitions with this was right, Brian!
Happy stomachs all around!
I just found your channel and I love the content. You cook layers of flavour 👌
For the idea of caramelizing the meat under the broiler alone you get my subscription. Well played my man, I’m sure you’ll be flying among 500-1000k subs soon :)
Thanks, and I hope u right
This was legitimately delicious and some of the best chili I've ever had. Loved it. Didn't find the cocoa flavor too pronounced as I thought it might be while watching the video. I did find that when making a double batch, the tenderness of the meat benefitted from doubling the initial 90 min cook time. Look forward to move videos.
Thanks for trying! I’m working on Texas chili this week
Briaaaaaaaan. I just made this my guy. Best chili ever. IMO the key that makes this so stupid fire dumb delicious is that 45 minutes uncovered. That caramelized flavor is what puts it over the top. Thanks my g.
Made this recently. Dope5000 for sure. Congrats on 300k as well!
Excellent video. Can’t wait to try it. One FYI, the box grater is made to use on its side. It will catch the grated cheese for you to transport to a bowl. Keep’m coming. Love your channel!
Thanks for the tip! Thanks for watching
Very close to the competition chili we make here in Texas.
I love some fresh, dried, and powdered chilis too.
Mexene, Gebhardt, and Penderys are all very good chili powders.
You have the magic mix of whole dried chilis in your recipe
Poblanos are great, Love em. I use some Mexican chunk chocolate ( Abuelas hot cocoa brand ).
A Shiner Bock and a Lil strong coffee ain't bad either.
Looks great
He put beans though. Not allowed in most competition chilli
@@drcurran235It's only not allowed in a CASI sponsored competition, and you have to be super hardcore to do one of those. Any local cookoff allows beans. Most people prefer texture in their chili and not just sloppy Joe filling.
Correctomundo!
@@mobus1603
I am making this tonight for my family. We did not add beans since most of us hates beans. I made your recipe for American max and cheese recipes. I have searching for a way to get my max and cheesy for yrs. Now I have two to use. Thank you. Please keep making new videos.
Year after year I come back to this video❤ my favorite chili recipe, thank you Brian 😊
You just blew my mind broiling the chopped beef🤯 . I'm definitely stealing that.
Good! Thanks for watching
Yeah, me too.
Just discovered this channel - wow was I missing out. Smart food simplified. Very impressed and now grateful to have a back catalog to troll through. Keep up the good work! And always add an extra splash of cider vinegar to any chili or stew or soup.
Been putting coca and decaf coffee in my chili for years, gives that depth. Thanks Bri!
This is a GREAT bowl of Chilli!!!!! Your whole mouth vibrates with flavour combinations. The best part is, when inspiration struck, none of the ingredients seemed readily available. I don't know if we're dealing with supply chain issues but, I was forced to make the "cliff notes version". Now I can't wait to be impressed with the dish the chef originally conceived! Thanks for making it exciting to put these everyday meals on the table again.
Really glad I found your channel. This is the kind if no-fuss cooking I really enjoy, and I will make this chili in my wood fired oven. Keep up the good work!
Wow wood fired chili sounds dope
No fuss? What video did you watch?
@@sanityd1 Well, Oxford Languages defines "fuss" as: "a display of unnecessary or excessive excitement, activity, or interest". What I mean by "no-fuss cooking" is exactly what Brian does so incredibly well, and that is to essentially boil down all the steps/components necessary to create great dishes. If your skill level in the kitchen is somewhat moderate, I understand that they can still overwhelm you, but my point is that considering the results it doesn't really get better or easier than this. Hope this clarifies things!
I made this mean chili (long version) and it was awesome! One caution is to watch the chiles as they toast in the hot oven. I burned the first batch badly so lowered the temperature, decreased the time a bit and the second batch was perfect.
Great call out, I should have mentioned. thanks for making.
ah... i think i might have done this too... cooked the dried chillis for 6mins in the oven at 450°F, and they went black and ashy... first time making chilli so wasn't sure if that was okay and went ahead and used them anyway... everything is cooking now; kinda hoping it doesn't end up with a burnt taste... 🥺
My chiles began smoking heavily at 450F at 6 minutes and felt and smelled burnt so I tried a second time, lowering the temp to 400 and went 5 minutes. They smelled and felt much, much better. We'll see how the chili turns out in about 2 hours when we try it.
Thanks, Brian. I made this last night and it was fantastic. I thought my chili was good, but this elevated it a couple levels. The fam loved it. I was a bit short on time so I used ground beef and just browned it in a skillet. Also, I had to cut the cook time short. It was still amazing.
As info, I tried toasting the chiles at 450 for 5 minutes and they were nearly charred. I had plenty so I threw out the charred ones and put some fresh ones in for 2.5 minutes. That was perfect.
Made this (sans beans) for dinner tonight and it's the best chili I've ever made. Mucho good.
Also, I usually use a dash of coffee grounds in my chili. This also adds depth and character. Will definitely try cocoa powder next!
Use instant coffee instead. Grounds will add a certain amount of grittiness that is unpalatable. You can also substitute brewed coffee instead of water for a chilli.
character?
lmfao you just say words.
Coca powder instant espresso packet and smoked beer is the key to my chili *shhhh* don't tell anyone 🤫
This recipe was easily the best chili I've ever made. The views on this are criminally low.
Thanks Ken, so glad you made it.
its not chili, its a stew
@@fingfangfoom2399 he clearly made a chilli hahaha
My family is having a chili cook off and I am definitely basing my recipe off of this! It was so delicious
Fairly new to cooking but I use this chili recipe for everything: with beans, without beans, chicken, beef, as a marinade; I just love the three different types of peppers and the combo of cinnamon and cocoa, it’s awesome!
In fact I’m going to make some right now just got home from the store
Great recipe and process. I always add balsamic vinegar to balance acid and sweetness as it adds both!
Yes this is an excellent Idea. I always add balsamic to my bolo. Why not chili?
I watch a lot of cooking videos, yet this is the first time I’ve ever seen someone grind their beef in a food processor over using an expensive meat grinding attachment to a Kitchen Aid. Didn’t know this was a good alternative.
its not if you are looking for a good mince but for stuff like this sure
So excited for this meal tonight.
Looks amazing. I hope to make this very soon!
Second time I comment on this video, just to say I made this three times now and it is indeed the best Chili I ever made and that my friends ever tasted. Thanks a bunch for this recipe.
Killing it. Glad it’s a hit!
Hey Brian, big fan of your videos! I've made three of your recipes, the yeasted waffle, the fried chicken sandwich (sans buns) and now a bit of a combo between this chili and your Texas chili. I made if for a chili cook off and I placed last, sadly I feel their tastes were better suited to more basic chili's, because I felt mine was the clear winner!!! Just venting my frustration!!!
Some people have trained their taste buds off of fast food and processed crap and it shows.
Just made it. Made a few changes but it was awesome. Thanks for the recipe.
Made this today for the game. Huge hit. Followed the recipe exactly; can't think of anything I would change.
Maybe add some cornbread on the side?
Gonna try this with a brisket I’m going to smoke next weekend. Weather permitting. I never claimed to make a mean chili. It’s hard to make a bad one with smoked brisket but it’s time to step up my game with a real chili base like this.
That sounds awesome! good luck let me know how it goes.
Brian's recipe definitely looks to be on point, can't wait to try it.
As far as brisket chili goes, my best friend makes one in which he smokes the brisket with a chili spice rub. He roasts dried chilis like Brian did, but instead of blending them with beef stock he grinds them and mixes them with the likes of granulated garlic, paprika, and such. He uses that for his brisket rub. He also uses dark chocolate, which brings a ton of flavor. Still remember the first time I tried it, you could tell there some depth of flavor there, but I couldn't put my finger on it as chocolate.
In addition to cocoa (I usually use good quality chopped dark chocolate), add a bit of cinnamon. Works great!
And add some oregano.
Just devouring my second bowl of this chili as I type. Once again, you've knocked it out of the park.
I'm really digging the meat texture from grinding it in the food processor. The ability to have full control over the fat content is a bonus. Broiling on a sheet pan solves the problem of trying to sear ground meat on the stove top as it sweats and swims in it's juices.
Can't wait to see what you come up with next!
I made this chili last Thursday. I made two pots of it. Mostly because we are so broke and we had all the ingredients. I only used organic ground beef. Not your fancy short rib stuff. It is some of the best chili I have ever made. I agree that The chocolate really makes it. The vinegar makes it and I used honey and that makes it. We did use sour cream and cheddar cheese as toppings but instead of green onions we used finally chopped purple onions and they did not disappoint. We made cornbread twice and naan once. My husband shared some with a workmate on Friday because there was so much.
This morning I am home having the last portion for breakfast with a fried egg on top and toasted cornbread. It is just as good as the first day. This recipe has definitely revolutionized how I am going to be making chili in the future. Thank you so much.
One thank you just doesn’t seem enough so how about 1000 thanks from us. Take care we are following you for life.
Looks like a fabulous recipe. Will have to try it. HOWEVER...great chili can stand by itself. It doesn't need any of that stuff on top!!!
God bless you Aunt Karen!!
I’m coveting that Dutch oven!
I’m a lucky guy. It’s a great price of kit.
@@BrianLagerstrom It's real good. I made this chili in a taller and more narrow Dutch oven a few months ago (excellent, excellent recipe); that one is good for baking my batards since the close sides up angle the loaf upwards, but I feel like it doesn't allow the chili to reduce as efficiently as yours. I gotta up my Dutch game.
This looks sooooo good!
Thanks Bri. Keep it comin' !