The Most Underrated Burger of All Time (Classic Chili Cheese Smash Burger)
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- Опубликовано: 24 авг 2024
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How to make the most underrated burger topping of all time, the chili cheese burger.
Recipes:
Chili Cheese Burgers
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I've had a chili recipe I've been making for a decade, but I made this tonight for burgers and dogs this weekend and it's absolutely awesome. Love the sweet/heat combo.
I hope you mean hot dogs😅
Drop that recipe for the bois
@@kat003 you never had deep fried Rottweiler?
@@keiton9512 No, dude, that's cray cray! Only pitbulls!
@@keiton9512 Only dachshund (wiener dog / sausage dog)
Tommy's, LA back in the 70's, 2AM waiting in a line, eating over a trough. Best chili cheese burger ever. Legend!
"MSG" the answer to all spices..
Can't believe this video was 2 years ago. Completely changed the way I cook ground beef. Tonight, my son and I turned this into chili cheese burger soup. I think you'd be proud of it, Steven. Hope I spelled your name the right way. Much love from Texas.
Grew up eating Tommy's here in LA, brings back great memories.
I love Tommy’s!
I lived in Alhambra in the late 80's. Tommy's Chili Cheeseburgers were great. 👍💪 Another favorite spot of mine back then was The Hat. ❤ Pastrami sandwiches for the gods! 😍
Tommy's chili is the best. Chili dogs, chili burgers, chili fries. With the yellow spicy peppers. The one across the street from Budweiser in Van Nuys CA. One of my best all time culinary memories (I have the original chili recipe).
Tommys is a guilty pleasure I have maybe 2 or 3 times a year
tommy's chilli got egg in it
That looks like an awesome burger. Honestly, that double cheese smash burger is always a great way to go, but that chlli is really the cherry on top (to mix food metaphors).
Smashed Burger…
Smash burgers once done and eaten can’t be beaten ! I’ll never cook a fat burger again
@@snailnslug3 smashed burger
@@wischmopsentv2145 balls
There are many many recipes for Vegan burgers.
Try one, you will find vegan is so much better.
Meat is unnecessary
my favourite cooking channel. nothing pretentious. just good.
I’ve been making your amazing “smashed burgers” since you first posted them! Thousands of burgers later they are still my favourite! Happy to add the chili, looks even more delicious 🤤
Damn thousands? lmao
@@nicoiozzi8488 I’ve made 12 thousand 500 smash burgers since his video released. Sometimes 3 meals a day for months and also my 5 roomies
@@snailnslug3dammmnnn 17 burgers a day none stop
Something Stephen mentioned here that I think is underrated is about how you need to cook out that moisture when browning ground beef. I had been browning ground beef incorrectly for years until I saw someone point that out. You can actually hear the sound change when the moisture is gone and the ground beef goes from kinda-steaming to frying in its fat.
Also, remember that you're browning the meat and not "graying" it. Let it get some color (Stephen also mentions this)
But you can dry the beef out. Best way to have a mix of tender meat and browning is to cook it like a burger.
My dad taught me as a kid to brown every meat I cook (especially for curries, stews, soups, sauces etc.) before adding any liquid and it's never failed me yet. It takes some patience and some meat really gives off a lot of water but it's definitely worth it.
This is a damned good burger, and I've never had a chili cheeseburger before! The chili's heat is on point, and just makes this burger one of the best I've made.
where do I sign up the next time you make'em?
It’s amazing how some vinegar or other type of acid develops the spices. Excited to try this chili recipe!
FANTASTIC !!! Serious thanks. It was really good even with my very lousy cooking skills.
This channel deserves millions of subscribers! Very underrated!
Cheers from San Diego California 🤟
for sure, one of my favorite cooks on youtube by far. and love his personality aswell
Maaaaaan I was just craving one of these and now there's a video on it, we used to have a place that made them really good at a local old school pharmacy/diner but the man who made the chili passed away a few years ago and he never wrote down the recipe
That's rough. Make it your mission to recreate it as well as you can 🍀👊🏻
That reminds me of an old restaurant in the SFV of LA called "chili my soul". Owner had like 100 recipes of some of the most unique and incredible chili I've ever had, and his death took every recipe with him. Never again have I seen anyone come close to his creativity or his quality.
That's so tragic 😥
Why are chili recipes so secretive? It is strange .
@@turdfurgason8476 Because there are so many variations that can be considered great.
Second time I made this, but I ran out of tomato paste so I used gochujang with a little extra brown sugar. Very tasty!
yum
Never tried a chili cheese burger before. Looks solid. Will try my hand at it this weekend.
You are almost at a million. So happy for you. You deserve it.
Made this last weekend and my family LOVED it! I’m a hardcore Tommy’s chili fan (if you know you know) and this recipe did not disappoint! Thank you.
Been watching the channel every once in a while, but this episode just made me subscribe
There’s not much more things in life that would be finer than a smashburger, I’ll tell you that
Sitting here salivating! That looks beyond tasty.
In N. Carolina, we do chili AND slaw on burgers and hotdogs.. the slaw is sweet & creamy, it cools down the heat and grease of the chili and burger/dog.. also we steam the bun.. (just get a steamer basket - you can cook the dogs, reheat the chili [in a little bowl] and steam the bun all in one quart pot.)
You're killing me Steve! Wow!
Yeah literally with MSG
@@hugobloemers4425 to "literally" kill someone with MSG you would have to bury them in it
@@hugobloemers4425 MSG has gotten a bum wrap! Yesterday's news on MSG, is fake news. I remember well when coffee was the worse thing you could possibly put into your body, but nowadays it's praised for its antioxidant properties and health benefits. Don't believe everything you hear.
@@danm8004 Probably one of the people who bought into the "Msg is dangerous!" thing
@@hugobloemers4425 Oh no you're one of those guys...
I love that you showed the ingredients and brand you used. I've seen so many cooking videos and sometimes it's hard cuz I want to use exactly what they're using since I'm not an expert at cooking. You showing us the brand makes it much easier to go grocery shopping. Thanks
That's absolutely not a good way to go about cooking... He's always promoting organic foods, which are the most expensive and in no way does it make them superior. It's there for the green people, and organically grown foods, after decades of research, have still yet to show any benefits to mankind over traditionally grown foods. There is zero evidence that they are harmful or helpful in anyway to mankind. But feel free to pay that extra few dollars for what this guy is selling. Your best bet is to go to your local farmer and buy your own meat, eggs, milk. Make your own pasta or bread. It will taste a million times better than what you get in the store. "Brands" have nothing to do with cooking, unless you're specifically talking about some certified cheese or something that is under regulation. Do you really think professional chefs use brands in their restaurants. Food and cooking is what you make of it. This guy is just free balling it like you yourself could do if you open your imagination in the kitchen and cook what you want to feed your brain. He's cooking what his brain wants.
@@estevesobel2762 You know, there's a way to say that without being insulting and showing the world the chip on your shoulder.
Organic is a marketing gimmick, those pushing it are in it for the money or idiots or both.
little secret tip:
put a bit of dark choclate into the chili at the very end
that completely changes the game
WTF?😂🤣🤣😂😂🤣🤣😂
why is the guy adding a spoonful of MSG ???😆 ... horrible ....!
@@krishnan-resurrection714 MSG makes everything better
@@MelancoliaI 🤢
@@MelancoliaI white western man dont know the magic of msg
Prepping for the rest of the week is how I always do my dinner proteins - thaw Saturday night into Sunday morning, then Sunday afternoon I'll prep the meat & create the marinade for the meat to soak up throughout the week so that all I have to do after an exhausting day of work is toss some rice, seasonings & veg into the rice cooker (as mine's got a steam basket for veg and/or meat to use at the same time you're doing rice) then cook the meat itself after the rice cooker is done & the rice is resting.
I made these last night for a friend and I.... WOW. He said it was one of the best burgers he's ever had, and I would tend to agree! Fantastic recipe. The chilli is SO GOOD. 10/10.
I love the fact that you do everything in such a great passion! I wonder how do you know about all the recipes. Are they your own ones after some experiments?
If you cook as long as he does, you really get to know what works and what not. So i think he does everything on his own with some inspiration.
Aint gonna lie, I was salivating when I was watching this...
Friggin amazing lookin burger well done sir
Really cool to watch your channel grow! Hands down my favorite cooking show!!!
Me and my dad love chilli so I think I’m definitely gonna try this one out. I made the red pepper sauce with shredded chicken over pasta and it was amazing! I’m thinking next time I make the red pepper sauce I’ll use some crawfish tails instead of chicken. I feel like it’ll be a great pairing
Looks delicious! Thanks.
Not joke,prolly be best chili recipe ever!!!! For that I gotta sub this guy is the real deal!!!!!
I replaced the tomato purée, water, and beer with a quart of home canned tomatoes.
Just as good.
Thank you for the PRINT Recipe Button on your website Stephen, makes it so easy.......and after 2+ years of watching.........My pantry is so well stocked and ALL the knives are sharp😎
Half pound chili burger is my favourite.
Two quarter pound burgers , lettuce, tomato and onion , chili con carne on top of burger and between burgers and in a burger bun. YUMMY
I always use dried red ristra style chile peppers for the basis my chile. Such as Hatch, Poblano, or Arbol. Roast them, deseed them, rehydrate them and blenderize them. Easy.
Tip: it's easier to break up the ground beef into the small bits you need for chili sauce by mixing it with boiling water/stock. It will just fall apart without you having to do the whole pan dicing/smashing thing.
Yep, it makes a much finer consistency! That's traditional for hotdog chili around me
Although it's a great burger recipe, hear me out, the 'Patty Melt' is the most unsung burger/sandwich out there. Your Patty Melt Video is Fantastic! Chili Cheese burger here is off-the-hook great! Perfetto!!!
Now imagine a patty melt with chili.
@@danm8004 NOW THAT'S A SANDWICH!!
Chili sauce:
1 lb ground beef
1 large Onions diced
2 tsp chilly powder
1 tsp Cumin
1 tsp Corrinder powder
1 tsp Onions powder
1 tsp Garlic powder
1 tsp Mustard powder
1 tsp Paprika powder
1 tsp MSG
1/2 tsp cayenne pepper
1/2 tsp crushed pepper
Vinegar
2 TBSP Worcestershire sauce
2 tsp Tomato paste
1 cup tomato purée
1 TBSP Brown sugar
Just got finished making this chili. If you haven't tried this yet, it is a must!!!
Video has only been up for three minutes but I already know this is going to be fire.
I've cooked this a few times already exactly as it's detailed and it is damn good, but the last two times I also added a little bit of cacao powder or dark chocolate, and some diced green pepper at (2:1 ratio onion/pepper) and just a tiny bit of liquid smoke, but I also switched from pilsner beer to IPAs..dude..I'm gonna be making this so often lol
in
Ooph YES!!
chili cheeseburgers with a slice of cheddar on it is just perfection
DUDE....when you dropped the chili on the bottom burger then put the top burger on....I groaned out loud sitting here by myself. Dayum that looks good.
The beer used: Does it have to be the modelo (not complaining, love the beer) or is it pretty open to interpretation depending on flavor desires?
Generally speaking with chili I've found any beer works, even really mild domestics work excellent. Occasionally I've used a stout when making a richer heartier chili but even something like Red Dog or Hamms works terrific.
I use Budweiser!!!
Basically anything but if you use Coors then you might as well just use water.
Whisky or bourbon also works for me
steve man i love your show! always making something i have to make myself that day. my favorite youtube chef! keep doing your shit bro
I just made this and it was fantastic! It has already made 4 chili cheeseburgers and there is plenty left over for chilidogs tomorrow and then some!
Curious if you could cheat this a bit using a slow cooker?
I made a similar chili burger but instead of all beef I split it 70/30 as I had ground hot Italian sausage leftover. Using pork/sausage also allows you to skip using a fat.
I will definitely be giving this method a run through.
try mixing in some cooked pork chorizo instead of the sausage
Dude...That beer addition. I HAVE to try that. My only concern is the lack of 'smokiness' which I love in a chilli. So I will add my smoked pap and maybe some ancho powder and maybe EVEN some chipotle in adobo if I'm feelin' lucky.
You are the first chef to bring to my attention to idea of sweet and spicy chilli. I absolutely love the confused food experience, that is to say, your palette and mind are confused by the visual or flavour combo. So this really hits home for me.
Orange-O in Glendale CA growing up was the spot. It's not there anymore...but I loved it so much. When I was in elementary school and middle school this place was king. MY buddy Ara and I would grab a chili cheese burger, chili cheese fries and a large Orange-O (blended ice and fresh squeezed orange from half sliced oranges. With malt. It was the perfect beverage) with some extra pickles on the side to cut the richness... occasionally if we had the extra 50?(can't remember how much it differed.) cents we would add bacon too.
look up a burger called "The Horseshoe" ... it is an open-faced chili-cheese burger with fries in it. bottom bun > patty > cheese sauce > fries > chili > shredded cheese + bake to melt cheese... caramelized onions are a recommended addition (on top and/or between bun/patty).
Hey, I have a question. Whenever I toast the buns for my burgers, especially those briochetype of buns they tend to get pretty greasy on top and collapse a little bit after getting them out of the pan. Is there any way to prevent this?
Toast in less fat
Brioche buns already have fat in them, don’t toast with any oil/fat use a very very hot pan. If you use a warm pan the fat comes out of the buns since you’re slowly warming them up. Hope that helps
I love this burger thank you for showcasing it. I love to use whole chili and make a real sauce/salsa/spice thingy from the ground up. But this way is a great way to remove some work and get great payback in flavour aswell. Sometimes I dont go for the normal red chili ones but some other good variants theres plenty. Theres tons of great flavours to explore if you have an interst for it and want to work a bit more I guess haha. What I have learned the hard way is to be careful with the core/seeds and make sure to balance the heat properly. My tip if you love this excellent recepie try making that great tasting Chili Spice Blend with base ingredients it does take a lot more time but its worth it and you get more controll over texture and taste. :)
This looks incredible. However, my 90-year-old aunt from Stillwater, Oklahoma has been making the most incredible smash chili cheese burgers since I was a tiny girl. I miss those days.
What pan is that, that you used for the chili? 2:25 - 5:31
pon
Its called a pon
I’ve tried your recipes. They are awesome. Just a suggestion, never have the skillet handle reach out over the stove. A child could grab it and be blinded or scalded. Always have the handle pointed toward the right or left side.
good advice, thanks
What child? Haha
I don’t think that advice applies when there’s no child
My parents use to cook Carolina burgers when I was a kid. A Carolina burger always has Chili, onions, coleslaw and yellow mustard.
That meat lace on the edges is the best part of smash burgers. These look amazing!
Use cheddar next time and u have yourself a nice burger
@@numbblackpicture lmao «cheese». U do u bruh
@@numbblackpicture American cheese is not cheese. Its a cheese product. And it tastes like plastic. The only reason why people use it, is beacuse its cheap. U cannot change my mind
@@numbblackpicture The ketchup comparison is stupid btw. i would not buy ketchup without tomatoes, like the cheese youre buying, that is not cheese.
@@numbblackpicture Ketchup is ketchup. U get what u buy. If u want tomatoes or tomato sauce, buy that. When it comes to cheese, theres thousands of variants, but you choose American cheese bruh? Plastic cheese? Really?
@@numbblackpicture im norwegian. I lived in America for 2 years, and i was the unhealthiest ive ever been. Here in Norway, i cant even put on weight if i tried to. What im saying is, u go to the cheese aisle, u see all the incredible cheeses, and then u go ahead and pick american cheese. I find it unbelievable. American cheese is bland, tasteless cheese mixed with shit u dont want in your body. Its less than 50% cheese, so what the other 50+%?
As for the chili, I wouldn’t brown the beef. That gives you rubbery clumps of meat. Throw all the ingredients in a cold pot and bring it all up to a simmer while constantly stirring. This gives you a real fine texture in the meat grinds. This is how Cincinnati style chili is made and it is the traditional choice used to top burgers and hot dogs. The Maillard reaction is an overrated experience and wouldn’t be noticed anyway amongst all those spices and aromatics.
Lmao
@@oldchunkofcoal2774 you are easily amused
this is why i love A&W restaurants. you can get chili and cheese on the entire menu and rootbeer comes in half gallon cups
I have made this several times and I'm going to make it again tomorrow, it is simply amazing.
Oh man I love a good chili cheeseburger! If you come to Southern California, we have this place called Tommy's that is widely known for having awesome chili cheeseburgers.
Tommy's is much better than this. He has way too much tomato in his chili.
Not the Tommy's in Fountain Valley, just off the 405.........Been there twice in the last two months after a 15 year hiatus........Consistently bland both times........and the lack of customers at lunchtime confirms my suspicions.
@@ruftime That's the same one I used to go to 15 years ago. Great flavor, little too much grease, but great flavor chili. Surprisingly good hot dogs as well.
I used to be the meat grinder for a Whole Foods. Chuck isn't usually 80/20. In fact, that's pretty rare. Generally, when you grind Chuck it either comes out as 85/15 or something like 75/25. It actually depends more on what 'pinch' of meat you choose to test. You generally pinch off a bit of meat and put it into a fat tester. The fat tester cooks the meat and the fat renders down into a little tube and whatever the difference in weight is tells you what the fat content is. If you pinch a particularly lean part, it will test as leaner. I can grind a Brisket, twice, and pick out the leanest bit and have it test out as 90/10 (Brisket is more like 65/35). It very subjective and dependent on what the shop needs at any given point in time. Also, there's a range involved. If meat tests as 89/11 then it's 85/15. If it tests as 91/9 it's 90/10 (and so forth). But that's with a huge industrial grinder and a Professional Fat Tester.
BUT
Many butcher shops will label it as whatever they want because they know you're not going to test it.
But 80/20 (and 90/10) is something you generally buy pre-ground (once) and tested from a dairy farm. You just grind it a second time for consistency because the dairy farms tend to leave large chunks of fat in the grind.
ALSO
Next time you make Chili, try adding in some Chorizo. Take it out of the casing and cook right along with the Beef. About 1/2 the amount of Beef generally works for me. It's freaking AMAZING.
Watching this after supermarkets close is literally self-flagellation
Dude I’ve been watching your videos since the start of the pandemic. Love every one.
There's a regional burger chain in and around Mississippi called Ward's. They specialize in their "Big Ones" which are chili cheeseburgers with pickles and mayo/mustard sauce. Those are amazing! They also make their own homemade root beer & have the absolute best biscuits for breakfast...
most underrated channel on all of youtube
This was an extremely fun video. Not too long, straight to the point!
I really appreciate that. I am a new subscriber, found this video on the
newsfeed. Thought I'd check it out, and very glad I did!
Merci beaucoup! You’ve inspired me countless times, and allowed me to impress my loved ones way more than I deserve. You’re amazing, keep it up!! ❤
I just made chili with ground beef and sausage, but instead of tomato sauce, I used a can of Manwich, chipotle peppers and New Mexico red chili powder. So it is a sweet and smokey flavor and aroma.
After I finished drooling over it, I realized. This is a Mos Burger! When you come to Asia, have a Spicy Mos Cheeseburger.
One of the best things about thrive is there program called Thrive Gives. This allows members to donate memberships which in turn allows Thrive to offer free access to those whose income does not allow them to afford membership to their marketplace. As Thrive says its goal is to provide access to healthy foods to EVERYONE. That would not be possible if they had a cost barrier to membership for those who are not able to afford it.
Some of the worst diets, and in turn worst health conditions, are attributed to the increased costs of healthy ingredients. Affordability is the main necessity for a family which may limit the ability to purchase more healthy alternatives. The reality is processed foods containing chemicals and genetic modifications are much cheaper to purchase and therefore more accessible to those on a limited budget. Not everyone lives in the country where the easiest solution to this is to grow a garden. This is another solution.
Kudos to Thrive for this option it would be nice to see larger membership companies do the same.
every time i watch these videos i'm hungry.....or i'm making myself hungry
The sweater is really a good choice in these insane times...
Mustard goes well with this type of burger if u wanted any dressing on the bread. That burger looks amazing.
Made this twice. First round made it original to specs, it was good. Then, second round I replaced the pickles and jalapenos with a thinly cut layer of pickled cherry peppers, that was fire! Try it.
theres the trash can burger too that has brisket bacon bbq sauce pickles onion and mayo not sure how common it is but in my small town of less than 4000 it is a god send
4:02 flawless execution
I’m obsessed with chili, I’m obsessed with smash burgers. Chili smash burgers are pure heaven.
Only thing more underrated than this burger is your channel. I'm subbed
Insane flavor development. Well Done! And you know what "browning" ground beef is... Awesome work start to finish!
Best pasta brand ever man, RESPECT!
Thumbnail is on point.
Love that chili spice combo.
Chili and cheeseburger, this mix ROCKS!!! 🤘🏻🤘🏻🤘🏻
Making this right now (chilli) will eat Saturday night!!!!
grew up,eating chilli dogs, but never a chilli burger, will have to try this out
Full agreement. Completely underrated burger, and also my favorite. Fantastic recipe I cannot wait to try. But if I may offer a personal preference: I feel that in place of brioche that a really soft and squishy potato bread bun is my favored bun for chili cheese smash burgers!
Thumbnail looked amazing!
Your recipe was great my friend
I clicked on this to say Tommy’s and was happy when I seen the vid
Nice! I finally know how to make this burger that I will never make.
When I was younger I used to always put the chili and cheese on my cheeseburger at 7-11. My friends used to think that was so weird.
My recipe: grow, harvest and grind cayenne chillies = peperoncino. Form burger patties and season then with salt, pepper, paprika powder and peperoncino. Use brioche for buns and assemble burger with cucumber, tomatoes, onions and salad from your garden, add burger sauce and ketchup, maybe throw in pickled jalapeno to taste. No need for MSG. Enjoy.
Ever since Texas Pete stopped making can chili, I've been on the search. Watching this video, I might be saying "so long" to the canned stuff.
10/10 burger but I can't award bonus points because no mustard, onion, and slaw
my dad liked a chili cheese burger, he said flattened patties, with mustard & onions, I hate mustard... my dad died 42 years ago, but still remember his burger
4 months later and the chilli portion of this continues to be a classic in my house, I double or triple the ingredients, and freeze in portion size containers the worst thing about this chilli is when you use the last one
try mixing in some cooked pork chorizo into the chili, with a bit of mustard and hot sauce.
i'm a big fan of cooking with beer. I generally use it any time a recipe calls for wine. We are not wine drinkers here.
The burger looked awesome!!
We call that "feeling it afterwords", the Ring of Fire. Kekekek.
I like your style with the heat/sweet combo!