Just ridiculously impressive and as a hazy IPA lover from Michigan I can’t thank you enough I’ll be making that as soon as football season begins! Which means tomorrow since training camp already began.. my favorite watch on UA-cam
Have you ever heard or tried chocolate in chil? I always use the base recipe of Emeril's chuckwagon chili. Quantities may very, but if done right you should have waves of smokey, spices and sweet.
That's the magic of chili. Your version will not be my version and both will probably taste AWESOME. I think I got some good tips from this video... thanks!
I've been making my chili con carne with beer for years, it started one day when I had forgot to make the stock . . . had a can of beer in my hand . . . and thought "I wonder what if . . ." . . . mostly bitter ale, more recently pale ale, a couple of times dark ale (not stout, that's too dense), always turns out great, and always with that 'mysterious' flavour. Love it that you've discovered 'my' secret ingredient! ;-)
I'm not an IPA person so I never have one on hand, but I am definitely going to try the salsa shortcut. Absolute genius. I was wondering how you were going to get away with not chopping at LEAST an onion. I could see a Kona Big Wave working extremely well in a pot of chili.
I wondered about the onion also, you really can’t have chili without onion. You should try to make it with your Kona Big Wave and maybe add some jalapeños or something else you might like and make it your own, you can call it Anna’s Big Wave Chili 🌶! Lol Enjoy
Please don't dismiss cooking with an IPA if you don't like it - I think you will miss out. Think of it more of a stock with different notes and flavours.
@@TheChugnut it's not necessarily the flavor I'm concerned about. It's that I might need to buy a 6-pack of a beer that no one in my family will drink, or go way out of my way to go somewhere where I can just buy 1. Absolutely antithetical to the title of the recipe.
This looks awesome. When I make chili at home, I usually use a Corona or two. You can taste it in the background I also freeze sweet corn when it's in season. And throw a cup or so into the chili. Along with a small can of tomato paste. I like the acid it. I never knew about the cinnamon, I have to try that. A local place puts in a little brown sugar and you can taste that sweetness and every bite. It's kind of nice 🤤
Chef, I really appreciated your reference to Philomena Cunk, the Princess of Meh. It's good to know that the great Diane Morgan is finally getting some exposure on your side of the pond.
I made this late last night. I was tasting it along the way and man i thought i might have slightly overdone it with the heat🌶️. I was wondering how to go about🧯 Well let me tell ya. Let that baby rest overnight and it was all magical flavors and goodness. This is now my favorite chilli recipe ❤️😋 Yes, I absolutely paired it with the Corn cake. That balanced the meal very nicely. Thank you so much chef John(💋kissthecook)
Oh my God this is my chili recipe that I've been making for years without the sugar so not exact but darn close, if you have any doubts try it very very tasty.
I've been making beef&bean chili for decades. This one looks good! I put in a lotta chopped stuff: bell peppers in several colours, onions, garlic, celery (if I have it), other vegs ad hoc, I'm gonna add an IPA to my next batch. (My favourite beer BTW.)
Looks good! My standard chili has been Chef John's from a few years ago. With some modifications of course. But I've tried it with beer and without, and couldn't detect a difference. So I don't use beer any longer.
The salsa part really work. I had my doubts at first but I tried it and the you can’t tell the difference. Also instead of beer try bourbon, it adds a little to the heat.
Well, like Rachael Ray recently said you either love cilantro or you hate it! I love it my wife……doesn’t. I will be making this chili with beans tonight because just like Chef John says about potatoes that there is never enough reasons to cook them, I feel the same way about chili (and cilantro). Great video!!!
Wow great recipe. At my house Chile was always spread on bread. Store bought was always germet, but it was great with home made bread. Her bread was always so good.
Chuck is only better for long cooks when it's not ground. This was just an hour simmer anyway. The flavor of chuck is great for beef stew, but I much prefer the flavor of sirloin otherwise.
this looks interesting and should taste nice; though chillis are never that taxing so I would probably look to find fresh onions, chillis and red pepper myself as theyd surely be better for you. Also sugar in a chilli is something I dont tend to do and that was a LOT of sugar.
This was fire. thank you. I use medium salsa in my meatloaf, I never thought about this though, and I usually use Guinness in my chilli but the ipa was awesome. Hard to believe being I dont really like ipa
For an EVEN LAZIER chili, use a crock pot. Dump everything in, and cook on high for 4 hours. A simplified, 'basic' chili recipe for a crock pot is ground beef, canned diced tomatoes, canned beans (red kidney beans, pinto beans, and/or black beans), roughly equal proportions of cayenne, cumin, and chili powder, and some some salt (season however you like, but that's a starting point for a standard chili flavor for people that have no idea what to use). Chili isn't the kind of recipe you need exact measurements for. You can cook the ground beef ahead of time, or just dump it in the crock pot, raw. Raw is lazier, and works just fine, but you have to wait until the end to adjust the seasoning (I start by adding some seasoning, then adding more after the meat is cooked enough to taste-test the seasoning). Anyway, dump everything in, stir it up (smoosh the hamburger into bits, if you didn't already cook it). Put some salt in, dump in some seasoning (knowing you will add more, to taste, at the end, and let it cook (4 hours on high or 6 hours on low). Sometimes I use 3 cans of diced tomatoes and 3 or 4 cans of beans, and roughly one pound of beef. It really doesn't matter, and the whole point is that it's a very lazy recipe that is impossible to screw up. Add WHATEVER YOU FEEL LIKE, and it will taste good. It's chili, and there are infinite ways to make chili. Beef with red beans, chicken with black beans... turkey meatballs, beans and habanero... anything you put in there will taste great.
@@Epicdps By the time the heat has broken down the cell walls so they release the water, the clumps have already been formed. By adding the water early, the granules can be formed. The little water you add will boil out pretty quick.
Pretty darn good take on a Chili recipe! (I had to google Cunk). Listened to the audio several times for the proper pronunciation, as I'm aware that you sometimes use descriptive terms that can have dual innuendos.
I just did something like that recently, though I did chop up a couple of jalapenos to give it heat. I like my chili a little on the dry side, so I drained the can diced tomatoes and drained the fat out of the beef before adding everything else.
Mad respect always and saying that I know I’m nobody but I’d absolutely love a chili cook off against you and I’m pretty sure it’s not just the imperial ipa talking,😅 as always love the videos chef!
I've been fine dicing white onion to mix into chili microwave reheat. Idk why I didn't think of green onion straight over, and cilantro cheese, its like a mini salad on top
I loved to add habanero dried spice to everything that needed heat. The heat from the habanero taste less aggressive and more of that delicious lip burning heat. Too bad i cant get hold of it anymore...
Big question, I love Chili but I don't live in the USA. What kind of beer should be used instead if you dont have Hazy IPA. Should it be more of dark beer, high in alcohol etc. Really could use an answer because that looks friggin delicious and I want to stay as close to your recipe as possible.
I will have to try this. I recently discovered how much a little bit of cinnamon adds to a chili. (like another user posted ... I will have to add cumin)
loved the Philomena Cunk reference, almost as much as like hazy IPA and chilli
pump up the jam
Given his recipes, I knew Chef John had good taste, but damn I didn't expect it 😂
The best part of cheating is getting away with it. Truly words of wisdom. :)
Warning ⚠️ Don't watch if you are hungry! Love these videos, get so much inspiration. Thank you Chef John.
OOPS!! Too late!
Too late, now craving chili, but thanks for the warning.
I wasn't hungry before, but I am now 😂
alright folks: if you like beans then add them. if you don't like them just omit them. quit complaining, it's just chili. have a nice day.
BOOOOOOO!!!! BEANS BELONG IN CHILI! /s
@@anthonybortolazzo honestly, I made this recipe the other night and it was super tasty...and I added the beans, haha!
Somebody is tired of the annoying "chili doesn't have beans" crowd. Lol
😂 Thank you! 😊
Acting like a bunch of little children lol “I do NOT break my spaghetti!!” 😊
Chef John is my inspiration!
Listening to Chef John is my ASMR!
ikr I love him sm
I love lazy chili recipes. Great for camp outs and large gatherings!
The Philomena Cunks on how to make your chunks? Good Heavens, Chef John!
Why is it that I always forget I am hungry until I see one of John’s videos
My husband won’t eat beans... but he will eat lentils, so I make chile with lentils and gets past his psychological bean-barrier👍🏻👍🏻.
Thats super weird, I was just now looking for a chilli recipe, just now, and YES, I am a very lazy new father :), Bless
The channel is called Food Wishes for a reason. Btw congratz on being a new dad!
@@youraveragegrandma568 Thanks Grandma, True :) , yay, lucky me
actually i also bought a lotto ticket, wish me luck and I swear I will give some :)
Just ridiculously impressive and as a hazy IPA lover from Michigan I can’t thank you enough I’ll be making that as soon as football season begins! Which means tomorrow since training camp already began.. my favorite watch on UA-cam
@@merryapple6571, India Pale Ale, it’s really a beer. Try it, you’ll like it! Lol
Tried it but couldn't resist some fresh veggie (onions, peppers etc.) 10/10 recommend. Very easy.
I serve this over white rice with cheddar cilantro and lime juice. Love it so much.
Just made this, but I added some jarred Jalapeños. Just amazing with corn bread!
Such a good tip about using the potato masher! Measure twice, cut once. Yeh!
YES the cunk on earth reference. Amazing show. And I can’t wait to try this recipe
My baby gets a nap and I get to learn a new chili technique, win win! Thanks Chef John!
Incredible delicious. I am so making this recipe this weekend. Chef John is an inspiration to us all. Cheers from Philly!!
Have you ever heard or tried chocolate in chil? I always use the base recipe of Emeril's chuckwagon chili. Quantities may very, but if done right you should have waves of smokey, spices and sweet.
That's the magic of chili. Your version will not be my version and both will probably taste AWESOME. I think I got some good tips from this video... thanks!
I've been making my chili con carne with beer for years, it started one day when I had forgot to make the stock . . . had a can of beer in my hand . . . and thought "I wonder what if . . ." . . . mostly bitter ale, more recently pale ale, a couple of times dark ale (not stout, that's too dense), always turns out great, and always with that 'mysterious' flavour. Love it that you've discovered 'my' secret ingredient! ;-)
I'm not an IPA person so I never have one on hand, but I am definitely going to try the salsa shortcut. Absolute genius. I was wondering how you were going to get away with not chopping at LEAST an onion. I could see a Kona Big Wave working extremely well in a pot of chili.
I wondered about the onion also, you really can’t have chili without onion. You should try to make it with your Kona Big Wave and maybe add some jalapeños or something else you might like and make it your own, you can call it Anna’s Big Wave Chili 🌶! Lol Enjoy
Please don't dismiss cooking with an IPA if you don't like it - I think you will miss out. Think of it more of a stock with different notes and flavours.
@@TheChugnut it's not necessarily the flavor I'm concerned about. It's that I might need to buy a 6-pack of a beer that no one in my family will drink, or go way out of my way to go somewhere where I can just buy 1. Absolutely antithetical to the title of the recipe.
@@AnnaReed42 You can buy single cans of many IPAs. Look in the refrigerated section.
@@janegardener1662 not in my location.
Looks great. I would personally add cumin. Love the method for a lazy football Sunday along with some cornbread.
Turmeric?
This looks awesome. When I make chili at home, I usually use a Corona or two. You can taste it in the background I also freeze sweet corn when it's in season. And throw a cup or so into the chili. Along with a small can of tomato paste. I like the acid it.
I never knew about the cinnamon, I have to try that. A local place puts in a little brown sugar and you can taste that sweetness and every bite. It's kind of nice 🤤
I ALWAYS fry mah beef in onions and garlic though, but this looks good - serve on top of rice with moar cheese and scoop out with tortilla chips!
Chef, I really appreciated your reference to Philomena Cunk, the Princess of Meh. It's good to know that the great Diane Morgan is finally getting some exposure on your side of the pond.
I made this late last night. I was tasting it along the way and man i thought i might have slightly overdone it with the heat🌶️. I was wondering how to go about🧯 Well let me tell ya. Let that baby rest overnight and it was all magical flavors and goodness. This is now my favorite chilli recipe ❤️😋
Yes, I absolutely paired it with the Corn cake. That balanced the meal very nicely.
Thank you so much chef John(💋kissthecook)
Helloooo! How nice to hear your friendly voice after a long day! I love to try this ☺️ God bless!❤🎉
Oh my God this is my chili recipe that I've been making for years without the sugar so not exact but darn close, if you have any doubts try it very very tasty.
Another winner Chef John! Eating a bowl right now and couldn't be happier!
I've been making beef&bean chili for decades. This one looks good! I put in a lotta chopped stuff: bell peppers in several colours, onions, garlic, celery (if I have it), other vegs ad hoc, I'm gonna add an IPA to my next batch. (My favourite beer BTW.)
Philomena Cunk! YES!!! ❤
Just half an hour ago I was thinking I should make some chili! Magical
..as hot as it is, i've been thinking about chili too...
Looks good! My standard chili has been Chef John's from a few years ago. With some modifications of course. But I've tried it with beer and without, and couldn't detect a difference. So I don't use beer any longer.
Thank you. I was wondering about that. I do not touch the stuff.
The salsa part really work. I had my doubts at first but I tried it and the you can’t tell the difference. Also instead of beer try bourbon, it adds a little to the heat.
"you guys are the Philomena Cunk's on how to make these chunks" lol. Makes no sense but I love Ms. cunk!!
Philomena cunk name check, chef John is our mate x
Well, like Rachael Ray recently said you either love cilantro or you hate it! I love it my wife……doesn’t. I will be making this chili with beans tonight because just like Chef John says about potatoes that there is never enough reasons to cook them, I feel the same way about chili (and cilantro). Great video!!!
Wow great recipe. At my house Chile was always spread on bread. Store bought was always germet, but it was great with home made bread. Her bread was always so good.
I"m glad you told me it was Lazy Hazy beef chili, I was worried it was Crazy Maize-y Corn Chili.
The salsa has been a favt of mine for years.
Such a great shortcut for chilis and pastas.
Cunk on Cooking would be my new favorite show of all time.
Love the Philomena Cunk reference, well played Sir!
Philomena Cunk! Those "Cunk on..." shows are HILARIOUS! Ha ha ha
I’m definitely going to try this! I’ve been wanting to make chili but didn’t feel like doing all the slicing and dicing. Lazy chili FTW!
It’s been a year and I still find myself completely at random spouting “CORNFLAKE CORN CAKE!” from time to time.
Oh man, I would love to see a Cunk on Food special.
I made this tonight. It was great.
The first thing I ever cooked by myself was Chef Johns Cowboy crack dip, everyone loved it and I have kept on since then. Thanks John!
Other than an IPA vs. lager, classic mid to late 20th century suburban American chili. Great.
1:20 Use ground chuck, not ground sirloin. The chuck is better for long cooks and has beefier taste
Chuck is only better for long cooks when it's not ground. This was just an hour simmer anyway. The flavor of chuck is great for beef stew, but I much prefer the flavor of sirloin otherwise.
Thanks for another awesome idea. Looks delicious 😊
Thanks John for sharing your skills
Chili? In July? Are you mad? You've gone absolutely bonkers! Can I have a bowl please?
Made a half batch. Really, really good!
Thanks for the potato-masher technique.
Best salsa on the planet: Costco’s Kirkland Organic salsa, highly addictive.
I would probably still saute some onions and garlic on the side while it cooks, losing my lazy man badge in the process.
Good idea using potato masher
Nice! I didn't know chilly were beans bolognese. Looks tasty!
great recipe, chef John -as are all the rest. My secret chili ingredient is bottled barbeque sauce. I use about half a cup.
You can't really make "short cuts" with chilli. It's good regardless and it is what it is
I prefer a double bock over an IPA for chili. I like the malty richness over sour and floral.
Hefeweizens for me.
I prefer a triple bock.
this looks interesting and should taste nice; though chillis are never that taxing so I would probably look to find fresh onions, chillis and red pepper myself as theyd surely be better for you. Also sugar in a chilli is something I dont tend to do and that was a LOT of sugar.
This was fire. thank you. I use medium salsa in my meatloaf, I never thought about this though, and I usually use Guinness in my chilli but the ipa was awesome. Hard to believe being I dont really like ipa
For an EVEN LAZIER chili, use a crock pot. Dump everything in, and cook on high for 4 hours.
A simplified, 'basic' chili recipe for a crock pot is ground beef, canned diced tomatoes, canned beans (red kidney beans, pinto beans, and/or black beans), roughly equal proportions of cayenne, cumin, and chili powder, and some some salt (season however you like, but that's a starting point for a standard chili flavor for people that have no idea what to use).
Chili isn't the kind of recipe you need exact measurements for. You can cook the ground beef ahead of time, or just dump it in the crock pot, raw. Raw is lazier, and works just fine, but you have to wait until the end to adjust the seasoning (I start by adding some seasoning, then adding more after the meat is cooked enough to taste-test the seasoning).
Anyway, dump everything in, stir it up (smoosh the hamburger into bits, if you didn't already cook it). Put some salt in, dump in some seasoning (knowing you will add more, to taste, at the end, and let it cook (4 hours on high or 6 hours on low). Sometimes I use 3 cans of diced tomatoes and 3 or 4 cans of beans, and roughly one pound of beef. It really doesn't matter, and the whole point is that it's a very lazy recipe that is impossible to screw up. Add WHATEVER YOU FEEL LIKE, and it will taste good. It's chili, and there are infinite ways to make chili. Beef with red beans, chicken with black beans... turkey meatballs, beans and habanero... anything you put in there will taste great.
Put a little water in when browning beef. It will become very fine with little labor.
What's the point when ground beef releases water like crazy when searing
@@Epicdps Please try it, just one time. You will see.
@@Epicdps By the time the heat has broken down the cell walls so they release the water, the clumps have already been formed.
By adding the water early, the granules can be formed. The little water you add will boil out pretty quick.
Goya sells an amazing sofrito tomato cooking base that I added along with the salsa, let’s see how it goes!
I made your chili, and it unanimously won 1st prize at the fall fair 😊
oh yes, i will be trying this and adding it to my repertoire
Pretty darn good take on a Chili recipe! (I had to google Cunk). Listened to the audio several times for the proper pronunciation, as I'm aware that you sometimes use descriptive terms that can have dual innuendos.
I just did something like that recently, though I did chop up a couple of jalapenos to give it heat.
I like my chili a little on the dry side, so I drained the can diced tomatoes and drained the fat out of the beef before adding everything else.
Yep, I used salsa so much in chili. I'm glad I wasn't the only lazy person to consider it. XD
Oh No ! I HATE beer ! I will use beef stock. For me- gotta be Kidney Beams (my fave) in rich sauce ( Friend's or B&M in these parts.)
Mad respect always and saying that I know I’m nobody but I’d absolutely love a chili cook off against you and I’m pretty sure it’s not just the imperial ipa talking,😅 as always love the videos chef!
One of my bowling leagues has a pot luck coming up. I am totally gonna make this. Thanks Chef John.
Definitely trying this recipe 😋
Love me some hazy ipa. Nice bitter grapefruit-esque taste
My cheater chili for camping is basically just taco meat, salsa, marinara, and a can of chili beans 🤣 beer would be a great addition!
It's 100 degrees outside. This is going to have to wait for fall.
I've been fine dicing white onion to mix into chili microwave reheat. Idk why I didn't think of green onion straight over, and cilantro cheese, its like a mini salad on top
and yes fine ground beef, to make it like a soup instead of eatin meatballs XD
I like chili. Thanks Chef John.
Question what type of ground beef are you using? There seems to be no fat. Was it 90/10 ?
Love it and will make it 😊
Philomena!
A wonderfully delicious-looking recipe, as always. Can't wait to try it sometime. Chapeau, chef!
I loved to add habanero dried spice to everything that needed heat. The heat from the habanero taste less aggressive and more of that delicious lip burning heat. Too bad i cant get hold of it anymore...
I can't resist a Chef John Chili
PS - cook the beef, spread thin in a cast iron vessel. Just say no to boiling beef.
Thanks!❤
Would you please give guidance on other brands of beers \ wines to use as substitutes for Hazy. What about sherry or port? Thank you.
You had me holding my breath waiting for the cyanine. I can't handle that suspense!
Man I love you so much! Just made some chilli the other day too. I'll give this one a try next
Great Charlie Brooker/Diane Morgan reference
OMG - salsa 😂 time saver! You’re so practical.
Big question, I love Chili but I don't live in the USA.
What kind of beer should be used instead if you dont have Hazy IPA.
Should it be more of dark beer, high in alcohol etc.
Really could use an answer because that looks friggin delicious and I want to stay as close to your recipe as possible.
Any IPA will work
Pale Ale
I will have to try this. I recently discovered how much a little bit of cinnamon adds to a chili. (like another user posted ... I will have to add cumin)
We are the Philomena Cunk of how to make the chunks?.....
"Hello science man, who are you?"
Fall is coming and I know that I want cold weather and warm chili.
Chili in July!?!?! CJ, you are a madman!
Well it may be lacking half of a sliced avocado, which is delicious with this kind of chili.
Thanks John looks great and I can't wait to try.