Is Chili Without Beans Good? (Texas Style Chili + Bonus Cornbread Recipe)
HTML-код
- Опубликовано: 8 дек 2021
- Thanks to Bespoke Post for sponsoring this video. Get 20% off your first monthly box when you sign up at bspk.me/lagerstrom20 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?
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
STAINLESS BENCH SCRAPER: amzn.to/3jfZkUL
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
HALF SHEET PAN + RACK: amzn.to/34v7CSC
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
LODGE CAST IRON SKILLET: amzn.to/3rUACjN
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
MY FAV STAINLESS BOWL: amzn.to/36j8SL6
LADLES: amzn.to/3s5z3Qn
------
TEXAS CHILI RECIPE
------
▪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.
------
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.
🎧MUSIC:
EPIDEMIC SOUND. Free trial available at: www.epidemicsound.com/referra...
#texaschili #texasredchili #chili
**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!
Get 20% off your first monthly box when you sign up at
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.
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 ☺️
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.
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.
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.
Instead of adding the stock at
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.
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!
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,
I am here to support you Brian. You're slowly teaching me how to cook.
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)
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
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.
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 :)
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.
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.
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!!
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!
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.