The reason why the Chilli tastes better everyday you reheat it is simple: The flavours WORK even when cold and meld togheter, get reabsorbed over and over again. Same goes for regular Stews or any kind of Liquid that has meat in it (works best with beef though) :P Instead of Coco Powder i recommend using some very dark chocolate for an even better complex flavour and more richness. Hehe. But Coco Powder is a good substiture :D
Sweet potatoes instead of regular potatoes is a fantastic option too, adding additional depth and complimenting the dish! Plus there packed full of micronutrients!!
tip: do the beef first, sear it PROPERLY. It has to make brown "burnt" bits in the bottom. Think smash burger but with mince. then add the other things. just adding it on the onions will just boil it, as in it wont get over 100c..
I just sat down with my dinner - a bowl of chilli - and clicked this without knowing what the dish was. It was perfect! I also make it a one-pot meal, but by adding rice into the chilli while it's cooking, about 100g of wholegrain basmati for 4 portions. Also, the videos where it's just you and it's all chilled are my favourites :)
I agree rice is great with chili I just like making the rice separately and serving a bowl with a scoop of rice a scoop of corn and then chili on top. I like how it coats the rice and corn and as you scoop you can control the ratio you like bite by bite
Moden Chili con Carne , having strong Hispanic and native American roots, actually orinated in Texas. It's rare in Mexico but common through the US, particularly the southeast. However, to be fair at the time chili originated in Texas while it was part of Colonial Mexico before becoming part of the US. While the exact origins aren't know Historians do know that chili was a popular meal amongst cowboys and pioneers on the Western frontier of the US and Texas-Mexicon boarder towns. You might also be interested in trying squash in chili and serving your chili with corn bread. Chili is traditionally served with corn bread. I also like to add cubed butternut or similar squash as a nod to the three sisters. The three sisters - squash, corn, and beans - were the traditional native American staple foods in the southwest.
Its popular along the mexican north. But we sometimes use other names for it. I guess a pot of beans+meat+whatever is so basic that theres tons of regional varieties
Yeah I was just about to say, other people may not call it chili but it is pretty much the same idea. My family’s version has potato, corn and green beans , and of course, spicy, served with tortillas.
For improved texture in your chili instead of using ground chuck you can use cubed chuck (beef shoulder) and braise it for 3 hours. The tough meat needs the time to become tender and pull apart, but the bite you get from the small, succulent chunks of beef partially shredding as you mix it is way better than the graininess of cooked ground beef.
I'm glad you finally got to the real chili "cheat code": chipotles in adobo. If you leave almost everything else out, just Brown some beef and throw in tomato sauce and beans, if you throw in the chipotles, it will be good. The one critical thing you forgot: CUMIN. Gots to have cumin. I was making chili when your video popped up. Spooky. Instead of potatoes, throw in some dry macaroni. It's easier, and makes chili Mac.
@VeraBrightfeather meehhhhh i think that you should cook food the way you want to, it doesnt have to follow a recipe down to the letter, just cook something you actually like! :)
@@TheAsylumCat my dad always added celery, and it was great! He'd also add a couple of bay leaves, which I thought was fun to fish out of the pot as a kid.
@@asadfarraj you mean kind of like how most asians are lactose intolerant? Yeah it could be a cultural thing... but i doubt it because everyone i know amd grew up around loves hot foods. And yet my culture and country is not known for spice
@@asadfarraj you mean kind of like how most asians are lactose intolerant? Yeah it could be a cultural thing... but i doubt it because everyone i know amd grew up around loves hot foods. And yet my culture and country is not known for spice
6:05 Chili Recipe Ingredients: Garlic White Onion Dried Peppers 1. Pasilla pepper 2. Guajillo pepper 3. Ancho pepper Ground Beef Chorizo Sausage Salt Bell Peppers Holy Smokes Badia Seasoning Brown Sugar Cocoa Powder Chicken Stock Tomato Paste Lao Gan Ma Chili Crisps Canned Tomatoes Russet Potatoes Beans Rehydrate your dried peppers and blend them with salt (and optional sweet chipotle canned peppers) until smooth and put off to the side. Heat up Dutch oven and cook down your ground beef with some salt. Remove it once thoroughly browned. Next, squeeze the Chorizo sausage out of the casing and cook it. Once cooked, add chopped bell pepper, diced garlic, diced white onion to the chorizo until caramelized. Next, add in some Holy Smokes Badia seasoning, brown sugar, and cocoa powder and mix in. Once mixed, deglaze your Dutch oven with chicken stock and add back the ground beef with tomato paste, Lao Gan Ma Chili Crisp, a can of tomatoes, our pepper blend we put aside, cubed potatoes, and whichever beans you'd like. Lastly, put into oven for 1hr @ 160C/~320F.
I am from India and our cuisine and Mexican have a lot of similarities between them. I cooked this dish with an Indian twist: Using Kashmiri red chillies instead of the peppers, Indian red chilly powder, also green chillies for en extra kick and replacing the yogurt with Dahi (Indian yogurt made by fermenting milk). Since I am a vegetarian, I replaced the beef with soya granules (can also use tempeh), they aborbed the juices of the stew so well and added a satisfying bite in the overall texture of the dish. I cooked the Chilly with my whole heart (and personality :p) just like you do, and hands down this was one of the best and most satisfying meals I have ever cooked in my life. I am glad to have discovered your channel🙇 Lots of love from India ❤
I've been putting pinches of cacao and powdered coffee in my meat dishes for ages and no one can ever tell what it is but love it! There's just something amazing the mixture of chili peppers, cacao and coffee do to your taste buds!
I make mine with dried beans in an instant pot. Saute onions and garlic, brown 1lb beef, add 2c water, big can of diced tomatoes, spices, and 1c dried beans. Pressure cook for an hour, let it depressurize for another hour. Ezpz and I've got dinner for almost a week!
Chili is my go-to option when I need to cook for my friends because it’s really easy to make it vegan and still really delicious; just replace meat with more beans (I like to use a couple different kinds for heterogeneity).
Can add corn, zucchini, diced bell peppers, onions, celery, stewed tomatoes, etc., for veggie chili. And plenty of beans of various types... And obviously chili peppers, diced, powdered, etc., garlic/onion powder, herbs & spices. I find steak sauce gives it some nice extra tanginess and a little sweetness.
I'm from SoCal and make chili often ... your second chili recipe is a little bizarre but I am sure it is delicious! Dried chiles and chipotle in adobo are fantastic!
anyone still feuding over whether or not beans belong just isn't ready for advanced chili tbh. put whatever the fuck you want in it who's gonna stop you.
Calling chilli 'Mexican' is.... questionable. It's mostly a Tex-Mex border town invention. And pretty much any modern iteration is now firmly American with Mexican heritage.
Excellent, Chili is a staple in my kitchen as well. If you're currently cutting calories I'd leave out the rice and potatoes. The sugar I'd skip, anyway, that shit does more harm than good. Also, I'd always rinse the beans to get rid of the sugar, salt and other unwanted stuff they add to the liquid. Unless you buy organic, they usuall just add water and sea salt. Please don't take this as nitpicking, just a few suggestions to make an already great recipe even better. Have you tried adding an espresso?
Its so fun, i used to cook exclusively chili for 2 years straight after slowly dropping all other foods bcuz of ease of making, health, and conveniance and storage. Rly need to make it again
I'm not vegan, but i love making this kind of chilis vegan version, just replace beef with something vegan protein, i use textured soy (i think it's called that in english). Chili has so much flavour from spices and tomato, so you can't eaven taste that it's vegan, plus it's extremly cheap in that way, and also a bit more healthier.
i've been making basically this in my weight loss journey since the start of the year. Obviously mine has variations on it but it's actually good food with lots of protein that has really helped me lose 30.2 lbs this year.
hey in terms of the garlic - the later you add the garlic to your dish, the more the flavor stands out. so if you are feeling like youre missing that, just add the garlic at the very end and stir to combine!
I love this. Chili is a super common dish where I live (southwest US) and I make it about the same. I like to add bitter dark chocolate to deepen the flavor and crushed up tortilla chips to thicken it some. But dang... CHILI CRISP in chili?! That's genius right there. I love that stuff so much and never thought of combining the two. I'm 100% trying that this week.
Along with a number of spices I've been putting chocolate power in my chili for yrs now but I also put nutmeg + cloves. It really brings out the flavor of the beef + adds a lovely depth. Careful with the cloves however, it can be overpowering.
Thought the recipe would be on the site listed in the description, so I went there, registered because there is no way to use the site without registering and the recipe is not there. Thanks man!
@@Alochmann I've heard a lot about it, about how the therapists are completely unreliable because they're not vetted in any serious way, and how the therapists are basically just screwed over by the company much like Uber drivers are, and more that I can't even really explain here. Suffice to say that if you are going to trust your very vulnerable and delicate emotions to another person, you'd better be sure you can trust them, because they can really hurt you if you have problems, and you can't be sure of that trust with BH. I'm sure you can find more about them if you search. A lot of people don't like them.
Southwestern / Texmex chili originally didn't have beans but beans are cost effective and delicious so lots of folks add them. I personally skip them due to carbs but if I was at maintenance weight I'd totally add black beans.
This is the cooking version of blue balls - why cook the minced meat until its grey but stop right before it starts to brown and develop all the flavor. I'll try the potato and chipotles though, that sounds delicious. I use brown sugar and chocolate too but sometimes I use a cinnamon stick (ceylon) instead sugar and chocolate.
Some great ideas in the second recipe. definitely going to try the cocoa powder at some point, I had a suspicion it'd be good but I never tried. Also chorizo, never thought of that one. Personally not a fan of super spicy things though, so I'll leave out the pepper blend probably. Yes I'm losing out, but at least my mouth's not on fire, sue me. I personally like adding a can of corn (half because I like it, half because it looks nice), and spicing it up with cinnamon in addition to the standard stuff. I guess it serves the same purpose as cocoa, just adds some mystery and depth to the flavor.
There is probably cumin in one of those spice mixes but you need it for chili. If you want to make your chili next level then add a few dried chipotles as well. I am not sure how easy chipotles are to get in Europe but smoked spanish paprika can work in a pinch. My family makes chili at least once a month but it is also a tradition to eat it a few days after Christmas dinner once we get tired of eating leftover Christmas roast. If you have never had prime rib chili then you have not lived.
I don't know if this is fairly normal, but I'm a big fan of mushrooms and carrots in my chili, chopped pretty finely. I think the earthy/sweet stuff you get from them has a neat effect on the heat. The heat doesn't seem to lessen for each bite, but that residual heat that slowly builds up after each spoonful is like non-existent.
My husband asks for chili at least once a month. We never tire of it. On rice is best, or even better…with rice, toppings, and in a tortilla as a burrito. Omg. Also good on baked potato.
I'm from the land of chili, tomatoes, beans, and taters, so we eat chili every week but we make it thick without any soupy bits and put it on tostadas or tortillas. it never gets old only more delicious every time : ) also totally agree with the taters and even more veggies like corn is perfect.
Sugar is the most underrated ingredient in Ragu type stews and sauces. A lot of times when I cook a dish from a video and it does not taste right sugar almost always saves it if you add it.
@@lobsterlarry6481 Better Help has been revealed to be scamming people of their personal data and they had sold it to some corporation. Moreover iirc they were slammed by the FTC too due to that. Also their cancellation procedure was so filthy that it was deemed predatory. Lastly I'm not sure if this is right or not but apparently around 70% of the patients never received any help from the "doctors", the "doctors" refused to mention their qualifications and there was a massive backlash about this. If you could Google all this quickly or just watch one of the recent Asmongold videos about this issue, you'll have a better idea
One of my favorite foods! Eat it year around, just made some yesterday! YUMMY! My preference is made with a smoked turkey leg, in a Southwestern style with black beans and corn, served over corn tortilla chips, maybe add some salsa & cheese.
Looks good, I'm sure it's delicious. If you look up what's in the spice mixes you used, it's all pretty standard chili stuff. If you cook regularly, you probably have all the ingredients in your spice rack, minus the additives you don't want. For the fancier versions, I prefer my beef cut into small chunks over ground beef. 100% agree on the 0% respect for beanless chills.
I use ground turkey; cheaper, lower fat, & more authentic. Put chili powder in with the onion & garlic to brown. Serve with grated cheese on top. Serve with corn bread (use yogurt instead of milk for better rise).
*That's* why my last chili wasn't as good as usual! I forgot the cumin! I've been agonizing over this for weeks. I just couldn't figure it out. Thanks for the reminder!
My man :) 1) The first mixture is perfect example of “kitchens talking to each other”. You made chilli+ eastern Europe stuff (potatoes)+India (jogurt and cilantro). Great. 2) The second thing is beating it obviously. What I would contemplate for deglazing and adding in general - red wine ;). 3) The chinese stuff (I always thought it was a guy) is crazy in itself and I eat it with bread :D it written on mine jar: beans, peanuts and soy at the same time in 3 diff places. No idea what that is :)
Did you ever come across those little jars with soups, stews or chilli in some store? "Little Lunch" is one brand I know of. You can do that yourself, easyli! Just take some small jars with a screw on lid, wash them thoroughly, put your cooked chilli in - it must not have been simmering for hours at this point, it will cook further. Fill tge bottom of a big pot with water, put a steaming insert in, fill that pot with your chilli filled jars, put on the lid and steam them. I'm using a pressure cooker for that, which is faster, I give them 20-30min after it starts to steam, in a normal pot maybe give them around 45min to be sure. You just conserved your own meals in a jar which you don't need to refrigerate or freeze, just store them in your pantry, you're welcome! And Chilli is quite ideal for that. For all the concerned: everything is sterilized during that process, the exterior of the jars via direct contact with steam, which can get hotter than boiling water, and the inside and food via the heat that's built up in the process, at least 100⁰C, which should kill pretty much anything when doing it long enough.
Soups and stews, getting back to basics is a great thing. They're the cheapest, easiest, tastiest, most convenient foods around that will last you many days for a tiny bit of effort. It's even cheaper if you skip the meat on occasion, not every meal needs to have an animal in it. Try out some vegetable soups sometime, its a nice change of pace.
I personally don’t like a deep pot for chili I like using a wide one as it allows better sear. Press the ground beef down on high with oil in the pan and sear it. Don’t add the seasonings until after the sear or it’ll burn and clump Then add chicken brother and crushed canned tomatoes then add garlic onion oregano powder and smoked paprika. I don’t like cumin or chili powder but trust it tastes better without them. Add diced onions after and that’s it. I don’t like beans or potatoes etc I add raw onions diced really finely on top with cilantro and maybe a side of avacado or cheese like a meat sauce chili. The sear is very important don’t let it brown . Make sure you let the meat sit out aka don’t put from the fridge into the pan cause it’ll just lose water content and dry out. 80/20 is the best not 90/10
I just made chilli(?) too 😁 Mine is: onion, garlic and carrots (also bellpeppers if i have them) roasted, a couple tablespoons of tomato paste added, then you add meat to the pot, i usually do chicken breast, roast it a bit so every piece gets sealed, then spices come in and it's ESSENTIAL to add quite a bit of cinnamon, other than that it's peppers of your choice (where i live good dried peppers aren't easily available so i resort to just adding powders), coriander and oregano or any other herb really. Now comes the fun part: dump half a bottle of dry red wine (not the jumbo sized one though) into the pot and let it go for like 10~ minutes, then add canned peeled and chopped/grated tomatoes and finally BEANS. Let it simmer for however long you feel so that flavors get to know each other, salt to taste aaand you're done Dunno if it can be considered a chilli but it's one pot, it has BEANS and a ghost of a pepper resembled by chilli powder But the smell it gets from cinnamon and wine... i want have that in my nose at all times
Your chili is as valid as any other. Sounds tasty! Nothing wrong with a good solid "powder" chili. I almost never have actual fresh chilies, but definitely make 'chili' with all the chili powder that's added. It's hard to screw up chili, TBH... ^_^
Watching this video with my last chilli from 3 days ago mixed in with potjie kos(South African stew). Only today did I find out the dish I make nearly every week is called chilli. I like to mix beef and pork mince, add even more garlic and flavour with Mother in Law Masala and extra nutmeg and asfoetida.
This looks amazing. Also try spaghetti or whatever pasta with the chili instead of rice for a different kind of carb complement. (As a Cincinnatian I do this all the time hehe)
Pro tip. Next time you make chili, put a box of goldencurry hot in there. It's this beautiful algomation of chili and curry and they just work so well together. So comforting
Oh yeah I always keep a handfull of peppers of various heat levels just conveniently chillin in the fridge. I WISH Great video bro! loved the accent and your place is gorgeous. Subscribeddd
The only reason i dont add potatoes to chili is because they dont freeze well and i like to freeze portions. But otherwise good idea if you can eat it all without freezing.
The reason why the Chilli tastes better everyday you reheat it is simple: The flavours WORK even when cold and meld togheter, get reabsorbed over and over again. Same goes for regular Stews or any kind of Liquid that has meat in it (works best with beef though) :P
Instead of Coco Powder i recommend using some very dark chocolate for an even better complex flavour and more richness. Hehe. But Coco Powder is a good substiture :D
Spaghetti is amazing for this, and why I too, can eat on that for 4 days straight just like chili!
Sweet potatoes instead of regular potatoes is a fantastic option too, adding additional depth and complimenting the dish! Plus there packed full of micronutrients!!
Same for many soups. I like to make them the evening before so the flavours can "ripen".
Also the reason why and Vincenzo's Plate confirmed it, Bolognese tastes better the next day.
What you can also add with the dark chocolate is Guinness/stout or cold coffee
tip: do the beef first, sear it PROPERLY. It has to make brown "burnt" bits in the bottom. Think smash burger but with mince.
then add the other things.
just adding it on the onions will just boil it, as in it wont get over 100c..
I just sat down with my dinner - a bowl of chilli - and clicked this without knowing what the dish was. It was perfect! I also make it a one-pot meal, but by adding rice into the chilli while it's cooking, about 100g of wholegrain basmati for 4 portions.
Also, the videos where it's just you and it's all chilled are my favourites :)
Do you cook the rice before adding it to the Chili, or do you cook it in the Chili?
@@VeganerHippie I add it uncooked to the chilli, and use a bit more liquid than normal so it cooks at the same time and thickens it all up 😋
I agree rice is great with chili I just like making the rice separately and serving a bowl with a scoop of rice a scoop of corn and then chili on top. I like how it coats the rice and corn and as you scoop you can control the ratio you like bite by bite
Why has no one ever told me you get a free Dutch oven if you live in The Netherlands??!! 😂
Is that a truth ?
@@StrawberryMoosse no
@@StrawberryMoossehahahaha
Dutch are famous for their stingy cheap , so nothing free for them, u must paid everything.
U get to use one, if U pay rent at a Dutch household 😅❤
Love you buddy, but that BetterHelp sponsor gotta go.
He needs to earn money somehow like everybody else, it's necessary
Kwooooke
I'm starting to see a pattern, this is not the first comment I see say this. Why?
Agreed
@@kazuhiraeinzbern813 doesn't he have other sponsors tho? Plus adsense/views?
Moden Chili con Carne , having strong Hispanic and native American roots, actually orinated in Texas. It's rare in Mexico but common through the US, particularly the southeast. However, to be fair at the time chili originated in Texas while it was part of Colonial Mexico before becoming part of the US.
While the exact origins aren't know Historians do know that chili was a popular meal amongst cowboys and pioneers on the Western frontier of the US and Texas-Mexicon boarder towns.
You might also be interested in trying squash in chili and serving your chili with corn bread. Chili is traditionally served with corn bread. I also like to add cubed butternut or similar squash as a nod to the three sisters. The three sisters - squash, corn, and beans - were the traditional native American staple foods in the southwest.
Its popular along the mexican north. But we sometimes use other names for it. I guess a pot of beans+meat+whatever is so basic that theres tons of regional varieties
Theres NY Times Vegetarian chili recipe with winter squash and it’s one of my faves. I love throwing it in even when I’m making a beef chili too!
Yeah I was just about to say, other people may not call it chili but it is pretty much the same idea. My family’s version has potato, corn and green beans , and of course, spicy, served with tortillas.
For improved texture in your chili instead of using ground chuck you can use cubed chuck (beef shoulder) and braise it for 3 hours. The tough meat needs the time to become tender and pull apart, but the bite you get from the small, succulent chunks of beef partially shredding as you mix it is way better than the graininess of cooked ground beef.
I'm glad you finally got to the real chili "cheat code": chipotles in adobo.
If you leave almost everything else out, just Brown some beef and throw in tomato sauce and beans, if you throw in the chipotles, it will be good.
The one critical thing you forgot: CUMIN.
Gots to have cumin.
I was making chili when your video popped up. Spooky.
Instead of potatoes, throw in some dry macaroni. It's easier, and makes chili Mac.
Yes! I was about to say he forgot the cumin. And don’t be timid with it either.
@@apone12 need LOTS OF CUMIN!
I like carrots in my chilli
@@JoTracy carrots are good, but they won't transform your chili.
Chipotles will.
when i saw the title and the channel, i immediatley thougd to myself: "it has beans in it doesnt it"
@VeraBrightfeather it was a joke about kwoowks love for beans chill out
@VeraBrightfeather meehhhhh i think that you should cook food the way you want to, it doesnt have to follow a recipe down to the letter, just cook something you actually like! :)
@VeraBrightfeather i never said that you know, i was just saying that i think that way.
also are you really trying to argue about beans right now????
😂😂😂
@VeraBrightfeather i love beans and why would someone be a coward about not liking beans?? 😭
New video: epic!
Betterhelp sponsorship: NOT epic ):
Oh, thanks for the warning, time to look for a different video
Why do ppl hate betterhelp?? I had a great experience with it personally
@@lobsterlarry6481 It was uncovered that they sell user data
@@lobsterlarry6481me too. I used it in 2022 though.
Wait what's wrong with betterhelp?
Chili is one of my favorite things ever. I will try anyone's spin on it. There's very few foods I would call a perfect, but this is in my top 5.
It's pretty much the Build a Bear of dishes. Coworker of mine thought I was crazy adding celery to mine.
@@TheAsylumCat my dad always added celery, and it was great! He'd also add a couple of bay leaves, which I thought was fun to fish out of the pot as a kid.
Have you ever had beef vendhaloo? It's a very similar Indian dish. You might like it.
Since You're Romanian I need to see more Romanian dishes. We've all seen seen Sarmale but what are more typical Romanian dishes?
❤
I'm literally watching this as I finish the chilli I made on Wednesday
You're a chilli
is it good
I live with people who can’t stomach spice at all (I think they’re called “children”)
I’m so sad my chilli can’t be made.
If they're above 2 feel free to start with low level spices my 2 year old niece loves spice
Isn't that more of a cultural thing? Everyone I know in South Asia has had no issues with (most have even loved) spices as a kid.
@@asadfarraj you mean kind of like how most asians are lactose intolerant? Yeah it could be a cultural thing... but i doubt it because everyone i know amd grew up around loves hot foods. And yet my culture and country is not known for spice
@@asadfarraj you mean kind of like how most asians are lactose intolerant? Yeah it could be a cultural thing... but i doubt it because everyone i know amd grew up around loves hot foods. And yet my culture and country is not known for spice
Make it for yourself! They can have ground beef, beans, and tomato with no spices! Maybe throw in a potato!
6:05 Chili Recipe
Ingredients:
Garlic
White Onion
Dried Peppers
1. Pasilla pepper
2. Guajillo pepper
3. Ancho pepper
Ground Beef
Chorizo Sausage
Salt
Bell Peppers
Holy Smokes Badia Seasoning
Brown Sugar
Cocoa Powder
Chicken Stock
Tomato Paste
Lao Gan Ma Chili Crisps
Canned Tomatoes
Russet Potatoes
Beans
Rehydrate your dried peppers and blend them with salt (and optional sweet chipotle canned peppers) until smooth and put off to the side. Heat up Dutch oven and cook down your ground beef with some salt. Remove it once thoroughly browned. Next, squeeze the Chorizo sausage out of the casing and cook it. Once cooked, add chopped bell pepper, diced garlic, diced white onion to the chorizo until caramelized. Next, add in some Holy Smokes Badia seasoning, brown sugar, and cocoa powder and mix in. Once mixed, deglaze your Dutch oven with chicken stock and add back the ground beef with tomato paste, Lao Gan Ma Chili Crisp, a can of tomatoes, our pepper blend we put aside, cubed potatoes, and whichever beans you'd like. Lastly, put into oven for 1hr @ 160C/~320F.
@1:11 gotta love that extra iron/aluminum you added to your chili! Gives that extra humph 👌
I am from India and our cuisine and Mexican have a lot of similarities between them. I cooked this dish with an Indian twist: Using Kashmiri red chillies instead of the peppers, Indian red chilly powder, also green chillies for en extra kick and replacing the yogurt with Dahi (Indian yogurt made by fermenting milk). Since I am a vegetarian, I replaced the beef with soya granules (can also use tempeh), they aborbed the juices of the stew so well and added a satisfying bite in the overall texture of the dish. I cooked the Chilly with my whole heart (and personality :p) just like you do, and hands down this was one of the best and most satisfying meals I have ever cooked in my life. I am glad to have discovered your channel🙇 Lots of love from India ❤
I've been putting pinches of cacao and powdered coffee in my meat dishes for ages and no one can ever tell what it is but love it! There's just something amazing the mixture of chili peppers, cacao and coffee do to your taste buds!
I e en add dash of chilli powder & some coffee in my brownie mix yum.
I’ve turned all my friends into chili lovers by explaining how healthy, easy, and of course delicious it is. It’s been my go to college meal for years
Chili always feels like a winter food but my GODS it is good. Made one, fed all my flatmates for days
I make mine with dried beans in an instant pot. Saute onions and garlic, brown 1lb beef, add 2c water, big can of diced tomatoes, spices, and 1c dried beans. Pressure cook for an hour, let it depressurize for another hour. Ezpz and I've got dinner for almost a week!
Now you gotta do a cornbread recipe! (I highly recommend putting some diced jalapeños and whole sweetcorn kernels in there.)
This is objectively the best food video on the internet
Chili is my go-to option when I need to cook for my friends because it’s really easy to make it vegan and still really delicious; just replace meat with more beans (I like to use a couple different kinds for heterogeneity).
Adam Ragusea fan?
@@Moona1966 lol ya a lil bit
pro tip for another vegan option: sweet potato! check out jamie olivers recipe, sweet potato chili is incredible.
Can add corn, zucchini, diced bell peppers, onions, celery, stewed tomatoes, etc., for veggie chili. And plenty of beans of various types... And obviously chili peppers, diced, powdered, etc., garlic/onion powder, herbs & spices. I find steak sauce gives it some nice extra tanginess and a little sweetness.
Hungarian here - marriage of chilli and gulyás? You're a genious! :D Respect bro!
I just made muffins, which kinda improved my day, but kwook posting, made the day even better.
I'm from SoCal and make chili often ... your second chili recipe is a little bizarre but I am sure it is delicious! Dried chiles and chipotle in adobo are fantastic!
Loved the jazz underneath the presentation of the finished dish!
Texans fuming over your definition of chili lol
anyone still feuding over whether or not beans belong just isn't ready for advanced chili tbh. put whatever the fuck you want in it who's gonna stop you.
Are you a Texan? If so, what does belong into a chili?
Calling chilli 'Mexican' is.... questionable. It's mostly a Tex-Mex border town invention. And pretty much any modern iteration is now firmly American with Mexican heritage.
Excellent, Chili is a staple in my kitchen as well. If you're currently cutting calories I'd leave out the rice and potatoes. The sugar I'd skip, anyway, that shit does more harm than good. Also, I'd always rinse the beans to get rid of the sugar, salt and other unwanted stuff they add to the liquid. Unless you buy organic, they usuall just add water and sea salt. Please don't take this as nitpicking, just a few suggestions to make an already great recipe even better. Have you tried adding an espresso?
I recommend toasting cashew nuts and adding them to the chili, adds some nice texture and the nutty flavor deepens the dish very nicely!
As a Hungarian thanks for saying Gulyás perfectly! Very good video too, keep up the good work mate!
Love that you pronounce Gulyás correctly 🤍🇭🇺
Its so fun, i used to cook exclusively chili for 2 years straight after slowly dropping all other foods bcuz of ease of making, health, and conveniance and storage. Rly need to make it again
I'm not vegan, but i love making this kind of chilis vegan version, just replace beef with something vegan protein, i use textured soy (i think it's called that in english). Chili has so much flavour from spices and tomato, so you can't eaven taste that it's vegan, plus it's extremly cheap in that way, and also a bit more healthier.
i've been making basically this in my weight loss journey since the start of the year. Obviously mine has variations on it but it's actually good food with lots of protein that has really helped me lose 30.2 lbs this year.
hey in terms of the garlic - the later you add the garlic to your dish, the more the flavor stands out. so if you are feeling like youre missing that, just add the garlic at the very end and stir to combine!
Thanks For this! Always make your recipes and they're life changers❤❤❤❤
I love this. Chili is a super common dish where I live (southwest US) and I make it about the same. I like to add bitter dark chocolate to deepen the flavor and crushed up tortilla chips to thicken it some. But dang... CHILI CRISP in chili?! That's genius right there. I love that stuff so much and never thought of combining the two. I'm 100% trying that this week.
I love to add kale and mushrooms if I’m making it as a meal prep too
4:40 I say this looks solid for the amount of food you get. I am definitely trying this.
MUTTI canned tomatoes. You're a man of culture.
Along with a number of spices I've been putting chocolate power in my chili for yrs now but I also put nutmeg + cloves. It really brings out the flavor of the beef + adds a lovely depth. Careful with the cloves however, it can be overpowering.
I love guajillo chillies. Like a smokey red wine. Tastes luxurious.
Thought the recipe would be on the site listed in the description, so I went there, registered because there is no way to use the site without registering and the recipe is not there. Thanks man!
Better Help is bad. Don't use it.
why?
@@Alochmann I've heard a lot about it, about how the therapists are completely unreliable because they're not vetted in any serious way, and how the therapists are basically just screwed over by the company much like Uber drivers are, and more that I can't even really explain here.
Suffice to say that if you are going to trust your very vulnerable and delicate emotions to another person, you'd better be sure you can trust them, because they can really hurt you if you have problems, and you can't be sure of that trust with BH.
I'm sure you can find more about them if you search. A lot of people don't like them.
@@Alochmann it's a shame because it could really be a great thing.
@@itsROMPERS... Just watched some content, thats really disturbing, but the premiss would be great for a start in therapy.
Southwestern / Texmex chili originally didn't have beans but beans are cost effective and delicious so lots of folks add them. I personally skip them due to carbs but if I was at maintenance weight I'd totally add black beans.
This is the cooking version of blue balls - why cook the minced meat until its grey but stop right before it starts to brown and develop all the flavor.
I'll try the potato and chipotles though, that sounds delicious. I use brown sugar and chocolate too but sometimes I use a cinnamon stick (ceylon) instead sugar and chocolate.
i'm making this tomorrow. Thanks bro I love the passion for chili, chillies, chilling.
...and beans! 😂
I feel the same way about potatoes in chili as you feel about no beans in chili, but other than that, great stuff.
i put carrots and celery and mushrooms in my chili, but no coco powder. and sometimes i use stew meat instead of ground
Some great ideas in the second recipe. definitely going to try the cocoa powder at some point, I had a suspicion it'd be good but I never tried. Also chorizo, never thought of that one. Personally not a fan of super spicy things though, so I'll leave out the pepper blend probably. Yes I'm losing out, but at least my mouth's not on fire, sue me.
I personally like adding a can of corn (half because I like it, half because it looks nice), and spicing it up with cinnamon in addition to the standard stuff. I guess it serves the same purpose as cocoa, just adds some mystery and depth to the flavor.
Man, I did not make chilli in a loooong time. You inspired me. Now I have a reason to make arepas ;)
There is probably cumin in one of those spice mixes but you need it for chili. If you want to make your chili next level then add a few dried chipotles as well. I am not sure how easy chipotles are to get in Europe but smoked spanish paprika can work in a pinch. My family makes chili at least once a month but it is also a tradition to eat it a few days after Christmas dinner once we get tired of eating leftover Christmas roast. If you have never had prime rib chili then you have not lived.
Keep putting the macros in your recipes. It is super useful.
Brother lost a lot of weight.
Go KWOOWK💪🔥🔥
First video i saw. Didn't even see what channel is this. I am not surprised this dude has 4 mil. Absolutely fenomenal
I don't know if this is fairly normal, but I'm a big fan of mushrooms and carrots in my chili, chopped pretty finely. I think the earthy/sweet stuff you get from them has a neat effect on the heat. The heat doesn't seem to lessen for each bite, but that residual heat that slowly builds up after each spoonful is like non-existent.
2:22 Garlic should be added just at the end of the cooking process to preserve its healthy ingredients
This is why chilli is my favourite meal. I could eat chilli every single day for the rest of my life.
I have been wanting to cook chilli for some time, this video appeared just in time😊 i must go shopping
A common thing I like to do when cooking chili is to deglaze the meat fond with a dark beer.
Makes everything taste better
My husband asks for chili at least once a month. We never tire of it. On rice is best, or even better…with rice, toppings, and in a tortilla as a burrito. Omg. Also good on baked potato.
I'm from the land of chili, tomatoes, beans, and taters, so we eat chili every week but we make it thick without any soupy bits and put it on tostadas or tortillas. it never gets old only more delicious every time : ) also totally agree with the taters and even more veggies like corn is perfect.
Sugar is the most underrated ingredient in Ragu type stews and sauces. A lot of times when I cook a dish from a video and it does not taste right sugar almost always saves it if you add it.
Instead of potatoes, I like to put quinoa in my chili. You get a little bit of starchy goodness in every bite.
That sounds delightful
Lentils also work really well
I am just cooking this, I added my own twist with some paprika powder and MSG [your first version] and some other stuff
Of all the foodtubers, that I watch, you’re the one that should make the spoon drop after tasting, especially on chili recipe.
I like to make a salad with a bed of lettuce or shredded cabbage, a dollop of chili sour cream shredded cheddar. And some crumbled up tortilla chips
Better Help is not the way to go my man
Im asking people who mention it.. whats wrong with betterhelp? I had a good experience with it personally
@@lobsterlarry6481 Better Help has been revealed to be scamming people of their personal data and they had sold it to some corporation. Moreover iirc they were slammed by the FTC too due to that. Also their cancellation procedure was so filthy that it was deemed predatory. Lastly I'm not sure if this is right or not but apparently around 70% of the patients never received any help from the "doctors", the "doctors" refused to mention their qualifications and there was a massive backlash about this. If you could Google all this quickly or just watch one of the recent Asmongold videos about this issue, you'll have a better idea
Yeh let’s advertise some useless products or casino instead
That’s something great meal prep ideas to take inspiration from you 🙏🏽🙏🏽🙏🏽🙏🏽🙏🏽🙌🏼
I feel like the first person who finds to combine this and Kare will become a god of flavor town.
One of my favorite foods! Eat it year around, just made some yesterday! YUMMY! My preference is made with a smoked turkey leg, in a Southwestern style with black beans and corn, served over corn tortilla chips, maybe add some salsa & cheese.
"We're over that type of humor in the cooking community ok"
FutureCanoe :
Looks good, I'm sure it's delicious. If you look up what's in the spice mixes you used, it's all pretty standard chili stuff. If you cook regularly, you probably have all the ingredients in your spice rack, minus the additives you don't want. For the fancier versions, I prefer my beef cut into small chunks over ground beef.
100% agree on the 0% respect for beanless chills.
Looks amazing! Couldn't find the recipe in the samsung app. Is it available anywhere?
I use ground turkey; cheaper, lower fat, & more authentic. Put chili powder in with the onion & garlic to brown. Serve with grated cheese on top. Serve with corn bread (use yogurt instead of milk for better rise).
This looks amazing! Have you tried some cumin? It's the spice that makes chilli go up a level for me!
*That's* why my last chili wasn't as good as usual! I forgot the cumin! I've been agonizing over this for weeks. I just couldn't figure it out. Thanks for the reminder!
My man :) 1) The first mixture is perfect example of “kitchens talking to each other”. You made chilli+ eastern Europe stuff (potatoes)+India (jogurt and cilantro). Great. 2) The second thing is beating it obviously. What I would contemplate for deglazing and adding in general - red wine ;). 3) The chinese stuff (I always thought it was a guy) is crazy in itself and I eat it with bread :D it written on mine jar: beans, peanuts and soy at the same time in 3 diff places. No idea what that is :)
Did you ever come across those little jars with soups, stews or chilli in some store? "Little Lunch" is one brand I know of. You can do that yourself, easyli!
Just take some small jars with a screw on lid, wash them thoroughly, put your cooked chilli in - it must not have been simmering for hours at this point, it will cook further.
Fill tge bottom of a big pot with water, put a steaming insert in, fill that pot with your chilli filled jars, put on the lid and steam them. I'm using a pressure cooker for that, which is faster, I give them 20-30min after it starts to steam, in a normal pot maybe give them around 45min to be sure.
You just conserved your own meals in a jar which you don't need to refrigerate or freeze, just store them in your pantry, you're welcome!
And Chilli is quite ideal for that.
For all the concerned: everything is sterilized during that process, the exterior of the jars via direct contact with steam, which can get hotter than boiling water, and the inside and food via the heat that's built up in the process, at least 100⁰C, which should kill pretty much anything when doing it long enough.
i don't like meat or beans but you lowkey convinced me to try this recipe
yo u should make a video for the essential cooking items like pans and utensils for college students. or what you recomend.
I have a challenge for you, eat chilly in Chile
as a tip, if you were to take out some potatos alongside some liquid and purée it, you make it a lot more creamy
Soups and stews, getting back to basics is a great thing. They're the cheapest, easiest, tastiest, most convenient foods around that will last you many days for a tiny bit of effort. It's even cheaper if you skip the meat on occasion, not every meal needs to have an animal in it. Try out some vegetable soups sometime, its a nice change of pace.
I personally don’t like a deep pot for chili
I like using a wide one as it allows better sear. Press the ground beef down on high with oil in the pan and sear it. Don’t add the seasonings until after the sear or it’ll burn and clump
Then add chicken brother and crushed canned tomatoes then add garlic onion oregano powder and smoked paprika. I don’t like cumin or chili powder but trust it tastes better without them.
Add diced onions after and that’s it. I don’t like beans or potatoes etc
I add raw onions diced really finely on top with cilantro and maybe a side of avacado or cheese like a meat sauce chili.
The sear is very important don’t let it brown . Make sure you let the meat sit out aka don’t put from the fridge into the pan cause it’ll just lose water content and dry out. 80/20 is the best not 90/10
Loved the video !
Do more !
O we're did you bought the chicken stock in Netherlands?😊
Love me some chili!
Also: Please avoid BetterHelp if possible. You're better than that, KWOOK
I just made chilli(?) too 😁
Mine is: onion, garlic and carrots (also bellpeppers if i have them) roasted, a couple tablespoons of tomato paste added, then you add meat to the pot, i usually do chicken breast, roast it a bit so every piece gets sealed, then spices come in and it's ESSENTIAL to add quite a bit of cinnamon, other than that it's peppers of your choice (where i live good dried peppers aren't easily available so i resort to just adding powders), coriander and oregano or any other herb really. Now comes the fun part: dump half a bottle of dry red wine (not the jumbo sized one though) into the pot and let it go for like 10~ minutes, then add canned peeled and chopped/grated tomatoes and finally BEANS. Let it simmer for however long you feel so that flavors get to know each other, salt to taste aaand you're done
Dunno if it can be considered a chilli but it's one pot, it has BEANS and a ghost of a pepper resembled by chilli powder
But the smell it gets from cinnamon and wine... i want have that in my nose at all times
Your chili is as valid as any other. Sounds tasty! Nothing wrong with a good solid "powder" chili. I almost never have actual fresh chilies, but definitely make 'chili' with all the chili powder that's added.
It's hard to screw up chili, TBH... ^_^
Watching this video with my last chilli from 3 days ago mixed in with potjie kos(South African stew).
Only today did I find out the dish I make nearly every week is called chilli. I like to mix beef and pork mince, add even more garlic and flavour with Mother in Law Masala and extra nutmeg and asfoetida.
Another good one bro. Never tried making chilli but planning to make the convenient one for time being. Thanks always for your efforts bro :)
This looks amazing. Also try spaghetti or whatever pasta with the chili instead of rice for a different kind of carb complement. (As a Cincinnatian I do this all the time hehe)
Pro tip. Next time you make chili, put a box of goldencurry hot in there. It's this beautiful algomation of chili and curry and they just work so well together. So comforting
He literally wrote "subjectively" in the video title 😂😂
Forever love this guy
AGREED. Agreed.
Stop promoting scam help
Please dont take betterhelp sponsorships.
Why? is it not good?
Why not? Can you answer us?
@@duggme multiple reasons. It Takes eternities to list and explain them all so i suggest you to watch a video on it
I never felt more included in a UA-cam cooking video than when you mentioned us cilantro soap-thingie havers.
Oh yeah I always keep a handfull of peppers of various heat levels just conveniently chillin in the fridge. I WISH
Great video bro! loved the accent and your place is gorgeous. Subscribeddd
The only reason i dont add potatoes to chili is because they dont freeze well and i like to freeze portions. But otherwise good idea if you can eat it all without freezing.