It's taken me the thick end of ten years to question this, but did this man really take a memeworthy promotional deal just so that he could share his love of cooking & philosophy without having to worry about ordinary chef work? Outstanding decision
No. He did it for money and anything else was just a bonus. He could be making youtube videos if that was what he wanted, without the constraint of promotion
Alternatively, in a bowl, knead multiple stock pots into one using your hands. Layout the mega stock pot onto a lightly floured surface. Using a rolling pin, roll into a circle and roll to 1cm thick. Repeat this process so you have another stock pot circle. Fill one of the circles with a mound of fresh stock pots, leaving 2cm around the edge free. Take your other stock pot circle and lay over the top and press the edges to seal. Dissolve one stock pot in the microwave and use a brush to apply a generous stock pot wash over the top and on the seams. Bake at 180 Celsius in an oven until congealed. Remove your stock pot pie and drissle in a stock pot chocolate sauce. Serve with or without a plate and enjoy. Repeat process until you are dead or Knorr is the richest company in the world. It's your choice.
I kinda prefer marco pierre white recipes over Gordon for that reason, both great chefs but marco’s feel a little more realistic for day to day, as long as you’ve got a stockpile of knorr stockpots
I love chili, but I cant imagine it without chunks of onion and peppers. But I think that's what makes chili so fun and interesting as a dish. So many people have different ideas on what is essential. Some people refuse to put beans in it, some argue its absolutely the most essential part. Some people put corn in chili like sociopaths. Some people love to serve it on rice. One of my absolute favorite foods.
I laughed at the corn comment! Never tried it, but now I’ll have to! In Ohio, USA, they put chili on spaghetti, and add cheese. They call it a 3-way. 😬 I haven’t tried it, but some people swear by it! (If they add raw onions, it’s called a 4-way; add onions and beans, it’s a 5-way).
The audacity to judge people for adding corn while adding chunks of peppers, lol. You're right it's one of those dishes every family makes their own tho. Cheers!
A lot of people might be hating on MCP for the stock pots, but this recipe is stupidly easy and probably the best "easy chili" recipe I've tried. In place of the stock pots though I have a mirepoix with beef bouillon cubes. The fresh chilis with dark chocolate at the end just gives it that extra layer that makes it addictive.
It's not quite that simple unfortunately. His tomato sauce is definitely the star of the dish, including many ingredients. Without it this chili recipe requires many other steps to achieve the same flavor.
The haters are just jealous. A genius. Stepped away from the restaurant trade. Who is to deny him making a bit of a living from a sponsorship deal? Any man who hands back his 3 Michelin stars is cool by me.
Marco is a man who has mastered the art of complexity in his art to such an extent he has had the epiphany that the true beauty is in simplicity. Love me some high end food with a delicious Claret, but nowadays would much rather sit down to a home style meal cooked by Marco like a chilli with a nice pint of Ale.
Hes reached the pinnacle and just wanted to get in touch with his yorkshire roots. Cooking as a common man to teach the common man that cooking doesnt need to be daunting or expensive or a chore. I love him so much more than other celebrity chefs. Ive been all over northern england and hes like the incarnate of working class ruggedness and not giving a fuck
@@nathanielleack4842 exactly. He wants to people to enjoy cooking. He is the very best at rustic base cooking. He wants cooking to be natural, not ridiculous measurements and fuss. Just do what you feel. Surely this is what cooking should be. I’m a Yorkshireman and my best compliment is he cooks like my mum and my aunties. Just gets on with it and goes with the flow. I think he is amazing.
He's seen and done it all in the kitchen, he's outlasted Nouvelle Cuisine in the 80's, the pretentious French craze in the 90's, and molecular gastronomy in the 00's. He really is a master.
This has become my favorite meal for when I'm too lazy to cook something more elaborate. It's got only a handful of ingredients, no chopping, no technique required, it always comes out right because it's impossible to over or undercook it, you don't have to stand by the stove while its cooking, it's easy to make a big batch and it reheats very well without the loss in quality, and although it is meme-ish, the spices really are your choice. The dish works with and without any of the spices mentioned in the video.
No chopping? How do you make the red sauce at the start without chopping up an onion? But I agree. This is an amazing recipe that really doesn't take a lot of stuff to make. I do sub tomato juice for the water though, to give it a bit more richness.
I think it's a great line. If everyone cooked the same dish we'd all be bored with dinner. I draw the line at adding dark chocolate though, I've tried it and it's lovely it just feels wrong for me to add it when I cook chilli lol
I don't care if this is sponsored by Knorr. I'd watch him pouring hot water in a cup and then add a tea bag. I am mesmerized by this man. The way he speaks, moves and handles a knife... Intimidating yet sexy.
Is this the same Gordon that was selling prefrozen and precooked food in his pubs. You know that he got caught sellling in his pubs food prepared in an outsourced kitchen and then selling them for a premium as freshly prepared right? At least MPW was doing them as guide for the home cook.
Gordon has condoned use of stock pots in home cooking. It’s just easier for home cooks and people in a rush, which is what these kinds of series target. In some of his videos, he even uses premade stocks from supermarkets.
The voice and presentation of everything in this video is extremely pleasant and soothing. I only wish i could reach through my screen and have a bowl of that perfect Chilli
"What I do, is make a very easy tomato sauce, it's my base, to my Bolognese, to my Chili Con Carne, to many things, it's easy, it's simple, but I make a very big batch, then I break it down to 4 or 5 pots and I freeze it, so when I want to make some Chili Con Carne it comes out of the freezer, so it's easy and peasy, so I don't have to start chopping onions, chopping garlic, so, how do we start? I start, by eating your liver"
0:57 most people would say “easy peasy”, but I say “easy and peasy”. Some like the “and”, so you can add more “and” if you wish, or less. It’s your choice
Marco I absolutely love how you presented and narrated your cooking philosophy. The basics and advance. Continue what you are doing and thank you for sharing us all this comfort foods.
marco is a genius, and has absolutely nothing to prove to anyone. if he wants to advertise knorr stock pots to make some quick easy money, then fair play to him. the recipes here are simple and good, he presents them well (with some sly and subtle wit), and imho you can do a lot worse for a pre-made ingredient than a stock pot.
I've been cooking chilli for more years than I care to remember, and often use minced steak. However, the best results always come when using shin of beef, which is a tough piece of meat, requiring many hours in the oven, but it's worth it. Lots of garlic is a must, plus some dark chocolate for a taste of luxury. I love chilli. PS, cook today, place in fridge overnight to give the garlic a chance to do it's job. Freezes well.
I was very sceptical about the dark chocolate but I tried it myself and it's amazing. Love this guy, I know he gets a lot of stick but he is an amazing chef!
Yes, my father taught me about the powdered dark cocoa in chili when i was young! also we used "a bowl of red" seasoning. the brand from green bay wisconsin, best chili ever. supposedly, hot cocoa was originally a hot pepper drink lol. now my brother in law tells me about putting crackers in hot cocoa... he's Puerto Rican and he also knows a Columbian way for it... chocolate is an amazing ingredient
I like Marco, I've read his books, he's a wonderful chef, but I came into this video a bit skeptical. I'm from Texas. We're particular about our chili here. I've been refining my own approach for decades. My base was an old family recipe. And I gotta be honest - Marco did pretty damn good here. Not a major surprise, right, he's a world-famous cook and I'm a random person on the internet, but credit where it's due. Several keys here: -Taking time to cook & crumble the meat is essential; the bit about the tough meatballs is spot on -Paprika and cumin give it the expected Tex-Mex taste -Beef stock pods/bullion work quite well -Chocolate gets it towards a mole (mo-lay, not the rodent) sauce -Fresh chiles and herbs at the end give it a nice color, along with layers of bright and muted flavors For my bit: -Marinating the meat in baking soda beforehand helps with the crumble; an hour or two is plenty -Ground pork pairs wonderfully with beef, and it's usually cheaper -I don't add beans to my chili for texture reasons (but I serve 'em up separate) -I prefer oregano as an herb choice over coriander here (the latter makes it more like a curry) -Making tomato sauce in advance is smart, but chopping an onion takes 2 minutes, and it takes virtually no extra time to cook with the meat -Humble tomato paste works incredibly well if you stir it in to the meat and brown it up a bit -I use real peppers instead of chili powder (but I agree adding more peppers later is excellent for presentation and flavor)
Thanks for the input, was interesting. Don't you usually use chunks of Beef for a "traditional" chilli? Don't forget, what he's showing here is the "typical" way that many people prepare Chili con carne.
@@SwissMarksman For sure, as long as the chunks are small (like 1/4"). You can also use venison or bison instead of beef and you'd still be considered traditional. That said, I totally get this is a "typical" recipe and ya gotta use what's readily available.
Many thanks for your recipe! I have been making this dish for over 30 years, and have learnt to make my own Tomato sauce with good quality Tinned tomatoes. I will never buy a RAGU sauce again in my lifetime ! I often make this Marco with ;' Lean Turkey Mince', (from a Butcher) which I combine with a beef stock cube (OXO), and freshly chopped garlic and have kidded myself (and others ) that this was a beef shepherds pie or lasagne ! I have also substituted meat for extra veg; Peppers, Shallots, extra mushrooms, courgettes! Cheers dx
"There's nothing worse than when you get mince with those big lumps in there" Sorry Marco I'm going to have to disagree with you there. A pot of pasta water without a Knorr stock cube is much, much worse.
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When marco had his first child baptised he insisted the vicar add a knorr stock cube to the holy water
haha
But the baptism itself was up to the vicar. It was his choice.
Poor joke!.
Watch your recipe. Did yo baptized your kids?. Rhetorical question .
haha underrated comment
What is the child called Mr White? Up to you, vicar
"Paprika, little Cumin, Cayenne Pepper...
*Deepens Voice*
...Rich Beef Stock-pot
He loves stock pots.
@@lalboimanlun1230 He loves the residuals more like xD
Lalboi Manlun of course he does, knor have paid him a billion quid.
What's your point? Do you never use ready made stock? Or do you spend all your life boiling bones?
@@Chancer02 it doesn't take that much to make broth, honestly
Why is it so comforting whenever he says "it's your choice"? Feels like I gotta thank him or something
It’s that feeling of out of the box freedom that he wants to encourage and I’m all for it
It's taken me the thick end of ten years to question this, but did this man really take a memeworthy promotional deal just so that he could share his love of cooking & philosophy without having to worry about ordinary chef work?
Outstanding decision
Yup. Haters gonna hate
I wonder where his love with those stock pots come from.
If you ever worked in a commercial kitchen you would know the answer is a resounding yes ,
@@RoBert-on1kb Apparently he allready used them in his own restaurant before this deal for seasoning his steaks
No. He did it for money and anything else was just a bonus.
He could be making youtube videos if that was what he wanted, without the constraint of promotion
I like that he waves the knife around as he talks
+Richie Haynes Like a conductor with a baton, conducting the symphony.
Brutus Buckeye The symphony of sweet FUCKING MURDER.
Watch kill bill
Ha, same.
Its there for if "Gordon Ramsay says Where's THE LAMB FUCKING SAUCE" throw's the spoon at his head go home Gordon your drunk. Ya fucking donkey. 😂😂😂
I swear to God when he said "and just to finish" I thought he was gonna add another stock pot 😂
I always put raw stock pots on my chilli as garnish.
Hhahaha
I'm suprised he didn't add a bunch of salt.
This "its your choice" hit different. I got to relaxed and let my guard down
Alternatively, in a bowl, knead multiple stock pots into one using your hands. Layout the mega stock pot onto a lightly floured surface. Using a rolling pin, roll into a circle and roll to 1cm thick. Repeat this process so you have another stock pot circle. Fill one of the circles with a mound of fresh stock pots, leaving 2cm around the edge free. Take your other stock pot circle and lay over the top and press the edges to seal. Dissolve one stock pot in the microwave and use a brush to apply a generous stock pot wash over the top and on the seams. Bake at 180 Celsius in an oven until congealed. Remove your stock pot pie and drissle in a stock pot chocolate sauce. Serve with or without a plate and enjoy. Repeat process until you are dead or Knorr is the richest company in the world. It's your choice.
💀💀💀
I waited two years to reply to this comment. Because it’s my choice.
There's no real recipe
Congrats , that’s the funniest thing I’ve read in ages . I too have noticed the “ stockpot “ over use
"Everything goes in the world of gastronomy"
I love these videos because they're not at all pretentious. Honest good food, easy to make and tastes great.
"honest" and "good" are two words which shouldn't be used in the same sentence as Knorr stock pot.
@@hexerey its simple food. Use whatever brand of stock you want, its your choice
🤣🤣🤣
I kinda prefer marco pierre white recipes over Gordon for that reason, both great chefs but marco’s feel a little more realistic for day to day, as long as you’ve got a stockpile of knorr stockpots
@@wereyouaking I dont use any brand of stock. I prefer making it myself.
What I love about these videos is the great instructional recipes and techniques given by Marco and the hilarious comment section 😂
Read the comment section or not, it's your choice.
I love chili, but I cant imagine it without chunks of onion and peppers. But I think that's what makes chili so fun and interesting as a dish. So many people have different ideas on what is essential. Some people refuse to put beans in it, some argue its absolutely the most essential part. Some people put corn in chili like sociopaths. Some people love to serve it on rice. One of my absolute favorite foods.
I laughed at the corn comment! Never tried it, but now I’ll have to! In Ohio, USA, they put chili on spaghetti, and add cheese. They call it a 3-way. 😬 I haven’t tried it, but some people swear by it! (If they add raw onions, it’s called a 4-way; add onions and beans, it’s a 5-way).
@@heatblair I never thought to add corn in chili, then one day I tried it, never going back.
As Marco would say “You can add whatever ingredients you want to your Con Carne.. It’s your choice”
@@The_Wrath_of_Conn is it chili con Carne, or chili corn carne?
The audacity to judge people for adding corn while adding chunks of peppers, lol. You're right it's one of those dishes every family makes their own tho. Cheers!
They say when Marco was born, he was clutching a stock cube.
I thought that he was born from stock cubes....
They say his birth was very easy, very simple
Yeah just like when he educated Gordon Ramsay and won 3 Michelin stars when your too busy watching hentai ....
He had Knorr cube pacifier!
ten fingers, ten toes, and a knorr rich beef stock pot.
you don’t have to have chilli con carne, you can just have a knorr stock pot, it’s your choice. anything goes.
A lot of people might be hating on MCP for the stock pots, but this recipe is stupidly easy and probably the best "easy chili" recipe I've tried. In place of the stock pots though I have a mirepoix with beef bouillon cubes. The fresh chilis with dark chocolate at the end just gives it that extra layer that makes it addictive.
No stockpots? Banned to the shadow realm.
It's not quite that simple unfortunately. His tomato sauce is definitely the star of the dish, including many ingredients. Without it this chili recipe requires many other steps to achieve the same flavor.
The haters are just jealous. A genius. Stepped away from the restaurant trade. Who is to deny him making a bit of a living from a sponsorship deal? Any man who hands back his 3 Michelin stars is cool by me.
Yes and also, if you can cook like a tiny bit. If you dont like stock pods. Either make your own stock, or just use salt right.
Not only do I love it when it’s EZ....I love it when it’s PZ
I take mine with a lemon squeezey.
True dude
Christopher Gardiner It’s your choice
He's a great blend of elegant class & practicality. His professionalism and experience always shines thru.
Marco is a man who has mastered the art of complexity in his art to such an extent he has had the epiphany that the true beauty is in simplicity. Love me some high end food with a delicious Claret, but nowadays would much rather sit down to a home style meal cooked by Marco like a chilli with a nice pint of Ale.
I love how u can see marco is so done with the elitism in cooking.
Hes reached the pinnacle and just wanted to get in touch with his yorkshire roots. Cooking as a common man to teach the common man that cooking doesnt need to be daunting or expensive or a chore. I love him so much more than other celebrity chefs. Ive been all over northern england and hes like the incarnate of working class ruggedness and not giving a fuck
@@nathanielleack4842 exactly. He wants to people to enjoy cooking. He is the very best at rustic base cooking. He wants cooking to be natural, not ridiculous measurements and fuss. Just do what you feel. Surely this is what cooking should be. I’m a Yorkshireman and my best compliment is he cooks like my mum and my aunties. Just gets on with it and goes with the flow. I think he is amazing.
he gave back his 3 Michelin stars after realizing that the judges knew fuck all about cooking.
He's seen and done it all in the kitchen, he's outlasted Nouvelle Cuisine in the 80's, the pretentious French craze in the 90's, and molecular gastronomy in the 00's. He really is a master.
You mean him doing these paid adverts? Clown
This has become my favorite meal for when I'm too lazy to cook something more elaborate. It's got only a handful of ingredients, no chopping, no technique required, it always comes out right because it's impossible to over or undercook it, you don't have to stand by the stove while its cooking, it's easy to make a big batch and it reheats very well without the loss in quality, and although it is meme-ish, the spices really are your choice. The dish works with and without any of the spices mentioned in the video.
No chopping? How do you make the red sauce at the start without chopping up an onion?
But I agree. This is an amazing recipe that really doesn't take a lot of stuff to make. I do sub tomato juice for the water though, to give it a bit more richness.
Food processor
@@whitedevil5885thats more effort to clean, he probably meant he just buys jars of sauce
I love how he points out with his knife so elegantly
I love his style: "everything goes in the world of gastronomy," "it's your choice."
I think it's a great line. If everyone cooked the same dish we'd all be bored with dinner. I draw the line at adding dark chocolate though, I've tried it and it's lovely it just feels wrong for me to add it when I cook chilli lol
@@stackzhazard2567 yes, I haven't tried it but I get your instinct against it
Pineapple in a pizza, eh? 😉
I thought it sounded like a apology, very last second of the video and “it’s gastronomy......anything goes .....
That's not what I wanna hear though, I have no idea what I'm doing. I want him to tell me exactly what to do lol
Binge watching Mpw during quarantine. Its my choice really
@Craig Weir ?
Add extra COVID, or none at all. There's no real recipe.
Yep
Sucks that I’m reading this comment from a year ago and we’re still in this shit.
me also, I can´t stop. There is something soothing and confident in Marcos videos
I really love this recipe! I'm glad we all cook Chili con carne, it's wonderful. 😍
I followed this to the letter and its become my favourite,better than any I have had in any pub or restaurant.thanks for posting chef Marco..
I don't care if this is sponsored by Knorr. I'd watch him pouring hot water in a cup and then add a tea bag. I am mesmerized by this man. The way he speaks, moves and handles a knife... Intimidating yet sexy.
AnnaKaize yes literally I don't understand him
AnnaKaize imagine those hands around your throat
Fuck off you disgusting slag
You always add the water to the teabag. NEVER the other way round. 🤦🏻♂️
Mark rules - he gets me wet, and I'm a straight male. If this doesn't get you going, you're hopeless. True gastronome.
Gordon: *watches Marco throw Knorr stock pots into chilli con carne*
Gordon: "Fuck me"
Is this the same Gordon that was selling prefrozen and precooked food in his pubs. You know that he got caught sellling in his pubs food prepared in an outsourced kitchen and then selling them for a premium as freshly prepared right? At least MPW was doing them as guide for the home cook.
Wasn't prefrozen, just prerefrigerated haha
Gordon has condoned use of stock pots in home cooking. It’s just easier for home cooks and people in a rush, which is what these kinds of series target. In some of his videos, he even uses premade stocks from supermarkets.
He would be in a corner crying , like he was when working for MPW
I thought what @@jaytorr6701 said was funny...
I have just made this for my tea tonight and it’s absolutely beautiful!!
You can hear where Gordon got his passion for cooking from, both of them are amazing
Npc
He really makes cooking to look really easy. It is as simple as that.
I'm no chef or have never trained to be a chef but I am proud to say I have mastered making chilli.
a true sociopath, but we love him
I like how he looks treatning with that knife explaining it's his base sauce
It´s such a pleasure to watch the videos from this chef.
Why does he make the most amazing dishes look so simple!!! 😤😤
I just love the man, he makes even the simplest dish seem exotict and I just love his presentation and charm....Bravo Marco
The word is exotic! Think you have had too many stock cubes!
Exotic?
He is so CALM!!!!!
He doesn't want to lose this gig.
Good food comes from a calm mind.
Tell young Marco that
+whynottalklikeapirat hah good point
deepblue2
Like your comment though. It's usually true.
“Everyone thinks they Knorr Me but they dont”
I love his character. Waving the knife around like a boss.
Marco: here's how you make ice cream, ice, cream and beef stockpot
The voice and presentation of everything in this video is extremely pleasant and soothing. I only wish i could reach through my screen and have a bowl of that perfect Chilli
Love how he says, Chile con carne ❤
"What I do, is make a very easy tomato sauce, it's my base, to my Bolognese, to my Chili Con Carne, to many things, it's easy, it's simple, but I make a very big batch, then I break it down to 4 or 5 pots and I freeze it, so when I want to make some Chili Con Carne it comes out of the freezer, so it's easy and peasy, so I don't have to start chopping onions, chopping garlic, so, how do we start? I start, by eating your liver"
Dude is just waving that knife around like a mad man
Omg so happy to here him say "Its your Choice" at the end i was waiting for it :D
Brilliant Marco. Love the channel and the videos.
Never would have thought of adding the dark chocolate to the chilli.
Me too, that addition is what captivated me as well.
But did you think to add the stock pot? Everything else is your choice
I think that's a Mexican touch, quite a nice way to use leftover chocolate from the fridge if you're someone like me who loves the dark stuff.
@@THENAMEISQUICKMAN Is that actually so or are you being sarcastic? XD Can't ever tell on the internet.
I love watching him cook. He's brilliantly genius.
I love him, no messing about, down to earth everybody can cook great food if they follow this man.
This is a masterclass in youtube video production.
He makes food sound amazing, his tone of voice has made me hungry
Hands down the best recipe for chilli con carne, very simple and delicious all our guests were happy and complimented it
You've clearly never tried literally any other chili recipe.
@@makavelismith Nah, if you make the base from sratch as well and give it the love it deserves this is absolute top tier.
I made this chili and it turned out really good, thank you for creating this video.
I really his approach to simplicity explaining every step, base under Knorr promotion. Remember this is for a home cook, not a a master class.
Tried this out for the family against my mum’s recipe and honest to God I think this is the best chilli I’ve ever tasted!
0:57 most people would say “easy peasy”, but I say “easy and peasy”. Some like the “and”, so you can add more “and” if you wish, or less. It’s your choice
Had this tonight. Delicious, and better than my well used recipe. Thanks Marco!
Marco I absolutely love how you presented and narrated your cooking philosophy. The basics and advance. Continue what you are doing and thank you for sharing us all this comfort foods.
Bendiciones Marco, gracias por tus recetas y palabras. Que Dios te guarde!
“So it’s easy and peasy”
I've made this loads of times, delicious!
marco is a genius, and has absolutely nothing to prove to anyone. if he wants to advertise knorr stock pots to make some quick easy money, then fair play to him. the recipes here are simple and good, he presents them well (with some sly and subtle wit), and imho you can do a lot worse for a pre-made ingredient than a stock pot.
Also it is not very convinent to make stock at home, so that is always an option
Marco is amazing master chef who does not have to answer to anyone for endorsing and using
Knorr.
Nigel Khan
Love Marco :)
Marco is the shit
Agreed. As a home cook I appreciate the knowledge he imparts. Disregard the stock pot and he's still making some great food.
It's his choice, really
Love how he invokes his chef’s prerogative to elegantly garnish his stockpot with just the lightest little touch of chili con carne
he really made that look so easy !
I singed my minge once. Awful experience.
Hahahaha
Was that your choice?
laughing so hard...singe your minge LOOOL
Rub a little beef stock pot in it.
every timeI I listen to it now I hear singe your minge...these videos are comedy gold
I've been cooking chilli for more years than I care to remember, and often use minced steak. However, the best results always come when using shin of beef, which is a tough piece of meat, requiring many hours in the oven, but it's worth it. Lots of garlic is a must, plus some dark chocolate for a taste of luxury. I love chilli. PS, cook today, place in fridge overnight to give the garlic a chance to do it's job. Freezes well.
A Man who knows !
How do you prepare the shin?
It's your choice
This is the best advice for any chili. Always best the next day.
I've made chili con carne for ten years now it's my favorite dish yet i have never followed this recipe so I'm excited to see how it goes !
How did it go lmao
@@buckbuckleyson2259 delicious. Made his Bolognese recipe too!
So simple to make yet it looks top quality too 👌
I like how he says it’s my choice at the end really made me feel special
Oh my, this makes my mouth water! It looks absolutely delicious and I will be trying it.
I was very sceptical about the dark chocolate but I tried it myself and it's amazing. Love this guy, I know he gets a lot of stick but he is an amazing chef!
Yes, my father taught me about the powdered dark cocoa in chili when i was young! also we used "a bowl of red" seasoning. the brand from green bay wisconsin, best chili ever.
supposedly, hot cocoa was originally a hot pepper drink lol. now my brother in law tells me about putting crackers in hot cocoa... he's Puerto Rican and he also knows a Columbian way for it... chocolate is an amazing ingredient
The best “in-the-know” ingredients in prize-winning chillis are now dark cherries and blackcurrants.
"I didn't make Gordon cry, he DECIDED to cry" lol
It was his choice.
Gordon is a glasgow rangers fan , he's got plenty to cry about. 🍀 🍀 🍀 🍀 🍀 🍀 🍀 🍀....... 🍀
By far my fav chef!
Looks awesome. I've always done my Chilli with chopped onions, peppers and tinned corn, but I'll give this more base recipe a try.
‘Kick a nun, or punch a vicar, it’s you’re choice’
I like Marco, I've read his books, he's a wonderful chef, but I came into this video a bit skeptical. I'm from Texas. We're particular about our chili here. I've been refining my own approach for decades. My base was an old family recipe. And I gotta be honest - Marco did pretty damn good here. Not a major surprise, right, he's a world-famous cook and I'm a random person on the internet, but credit where it's due. Several keys here:
-Taking time to cook & crumble the meat is essential; the bit about the tough meatballs is spot on
-Paprika and cumin give it the expected Tex-Mex taste
-Beef stock pods/bullion work quite well
-Chocolate gets it towards a mole (mo-lay, not the rodent) sauce
-Fresh chiles and herbs at the end give it a nice color, along with layers of bright and muted flavors
For my bit:
-Marinating the meat in baking soda beforehand helps with the crumble; an hour or two is plenty
-Ground pork pairs wonderfully with beef, and it's usually cheaper
-I don't add beans to my chili for texture reasons (but I serve 'em up separate)
-I prefer oregano as an herb choice over coriander here (the latter makes it more like a curry)
-Making tomato sauce in advance is smart, but chopping an onion takes 2 minutes, and it takes virtually no extra time to cook with the meat
-Humble tomato paste works incredibly well if you stir it in to the meat and brown it up a bit
-I use real peppers instead of chili powder (but I agree adding more peppers later is excellent for presentation and flavor)
Thanks for the input, was interesting. Don't you usually use chunks of Beef for a "traditional" chilli?
Don't forget, what he's showing here is the "typical" way that many people prepare Chili con carne.
@@SwissMarksman For sure, as long as the chunks are small (like 1/4"). You can also use venison or bison instead of beef and you'd still be considered traditional. That said, I totally get this is a "typical" recipe and ya gotta use what's readily available.
i use a few pulses with an immersion blender and it makes all the difference. they're fantastic to use on taco meat too.
All that typing and only 8 likes
Which chilies? There are many types. Neither Marco nor commenters mention which chilies. Where I’m from, our chilies are freaking hot.
Wow this really looks good and versatile I could imagine baked potatoes bread and rice w this being very good
Looks delicious, but I can't help but smile when he says, "stockpot". It's probably an anathma to a chef of his class.
everything goes in the world of gastronomy
0:53 "And I freeze it"
Meanwhile, a certain Scottish chef is tearing his hair out somewhere over frozen food
as if Gordon would have a problem when you freeze home cooked meals. It's not like this guy shows us how we serve chilli in the restaurant
His demeanor is wonderfully intense, he has my full and undivided attention, flavorful and yet simple❤️👍
Such a cool relaxed master of his craft.
"Singe your mince" hahahaha
My favorite part is that he'll pick up a knife to gesture and point with, even when there isn't anything to cut.
Nice job. I liked the presentation.
I must be very hungry to be watching a cooking show in the middle of the night (it's 2.31 A.M here)
lol me too!!!
and the odds continue
Steve Kimble S. me too😂
Holy fuck I saw this when I was watching at 2.33 as well.
Just looked at this comment at 2:33am as well
Thank you Marco for the best Chili Con Carne dish i have tasted...
Wonderful recipe
Marco “it’s your choice” Pierre White
Marcos version of Chile Con Carne looks good.
Made this last night. Added 5 stock pots. Delicious. After all, it's my choice.
Many thanks for your recipe! I have been making this dish for over 30 years, and have learnt to make my own Tomato sauce with good quality Tinned tomatoes. I will never buy a RAGU sauce again in my lifetime ! I often make this Marco with ;' Lean Turkey Mince', (from a Butcher) which I combine with a beef stock cube (OXO), and freshly chopped garlic and have kidded myself (and others ) that this was a beef shepherds pie or lasagne ! I have also substituted meat for extra veg; Peppers, Shallots, extra mushrooms, courgettes! Cheers dx
Never added bitter chocolate to my chili, that’s interesting.
I learned this trick from a vegetarian cookbook produced by some Monks somewhere or other. It's a good addition.
Yep! Gets it towards a mole (mo-lay, not the rodent) sauce.
I saw his soul leave his body when he put that knorr stock pot in.
I don't know what I love more, watching Marco's videos or these comments lol
You can choose to watch the video or read the comments. Either way, you will be entertained. Its your choice.
"There's nothing worse than when you get mince with those big lumps in there" Sorry Marco I'm going to have to disagree with you there. A pot of pasta water without a Knorr stock cube is much, much worse.
Yeah the thing is that you are a nobody while Marco is an international and vaunted chef.
LMFAO
Him with that knife is giving me severe anxiety
Soy Boy .
...easy like a Stock Pot/ Cube...just discovered Chefe White.....and a lesson...rare to learn new simple rare teqniques.....loving it
He’s a serial killer. The way he wields that knife. He’s emotionless
The richness of the rich beef is clearly visible with the naked eye.