How to Make Southwestern Chili and Easy White Rice | Julia at Home
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- Опубліковано 26 жов 2022
- Julia makes our recipe for Southwestern Chili with Black Beans, easy baked white rice, and a refreshing watermelon-lime agua fresca.
Get the recipe for Chili with Southwestern Chili: cooks.io/3RleEQ0
Get the recipe for Easy Baked White Rice: cooks.io/3Rmi8la
Get the recipe for Watermelon-Lime Agua Fresca: cooks.io/3E380Lk
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These "Julia at Home" episodes are the best thing ATK has ever done.
Agreed
Excellent presentation - She is concise and upbeat and not 1 second wasted - Love the way she salts and peppers and cuts with her knife. A REAL pro that Julia.
This is just my personal theory and may be complete bunk, but it seems to me the pandemic lock down sorta forced ATK to regroup and they, especially Julia, really focused on teaching to the viewer with less banter since there wasn't a co-host. Not that there's anything wrong with the back and forth with two on screen, I love that too, but Julia really stepped up and tightened her educating game.
@@Leguminator I agree and I love it
@@Leguminator Oh I think that's pretty much what happened. If you've ever seen Julia's Instagram, she just started making little videos from the get-go in March 2020 to keep engaged and pass the time "for the next few weeks". A bit of "how-tos", "what's for dinner" varying successes (and failures!) with a Four-Egg Flip Challenge and a bit of practicing recipes that were supposed to be part of the upcoming Season 21 of ATK. Then some (most? all?) of those recipes were tossed to the side when it became apparent that returning to the Test Kitchen for a typical season's worth of filming was not going to be an option (for the most part) and ATK had to pivot both locations and recipes and Season 21 of ATK became "At Home".
But I think some people don't realize that in years past, filming of the ATK and Cook's Country TV shows was carried out over a matter of weeks at a couple of points in the year - I think typically 2-3 weeks in May for ATK's 26 episodes and a couple of weeks in late summer for CC's 13 episodes. The rest of the time, the cast members of each show carried out their *actual* jobs as recipe developers, food stylists and editors for ATK, the publishing company. But in Julia's case, I think in the 40+ weeks of the year she wasn't filming ATK or CC, she spent a lot of time in front of other cameras or audiences promoting the latest cookbook or the shows, demonstrating cooking skills, etc., solo or with hosts. So, I think "Julia at Home" was just a natural transition. It also helped that she had workable (for TV) kitchen and a family that doesn't mind sacrificing their living/dining room for a couple of days here and there. Or their backyard! The TV crew was back a couple of weeks ago in the Davison backyard to shoot outdoor segments for the first time (with a couple of "At Home" exceptions) since 2019 with cast members from both the ATK and CC shows for their upcoming seasons. Julia and Ian are very accommodating.
Julia and Bridget are the two best food presenters. Beautiful women who really cook. I've made many of their recipes, and they're always on point. Keep it up ladies!
Come for the recipe, stay for the knife skills. Thanks, Julia!
I absolutely love watching Julia cook and listening to her! Like having a friend come to visit! Cant wait to try this and i especially like the oven/rice tip! The watermelon drink with the chilli, genius. Thank you for the cooking class!
Oh Julia, this was dinner tonight and my boyfriend couldn't stop telling me how good it was. He even got out of bed and took the leftovers out of the fridge, I caught him eating the cold chili right out of the container! I hope he leaves enough for lunch tomorrow! I halved the recipe and topped with homemade tortilla chips, chopped onions and avocado. Thank you so much because it's a chilly night here in San Jose and your recipe couldn't have been more perfect and delicious!
Make him leave some for lunch tomorrow! Chilli is always even better the next day.
That's hilarious 😅 Glad it was a hit, I love chilli, got to try this.
@@lukerinderknecht2982 you'll love it, it's a keeper!
@@RomyAndMichelle there's enough and I'm making a full batch next time for meal prep!
😋 Love chili... with plenty of beans... and plenty of honkin onions‼ And I'll take some of Lan Lam's bread to go with it!
🚶♂️💨
Julia is a fucking gem. She hit every tidbit of advice there was to give for this recipe. And I don’t think this is scripted. Love her forever
I love how she’s carefree in a kitchen and yet not at all sloppy.
Julia : “I’m not worried about mincing these vegetables too finely”.
Also Julia : minces an onion more finely that I ever have, in literal seconds, while looking into the camera and explaining to us how to do it.
What a treasure this woman is.
I know! I live her knife skills! So envious! 🙂
*love*
💯👏
Precisely. I would have shaved off my entire hand. Which is why I order out
@@rockyclick371 😂
I just love watching Julia cook. I’ve made many of her recipes, and they have been hits and keepers!
I love that Julia channeled a little bit of good ol Justin Wilson there.
I am not a novice cook, but I NEVER KNEW you could make rice in the oven! Thank you so much for this technique. Can't wait to have a crowd over to try it.
I'm glad I'm not the only person who messes up rice sometimes. I once forgot to turn my rice down after bringing it to a boil and burned it. 😔
I’m so bad at cooking rice, only an electric rice cooker for me!😂
A sharp knife…ultimate kitchen tool🔪👍🏻🙂!
Chili... it's what's for dinner. I prefer to serve it with my favorite cornbread. Love the tip on freezing extra chipotles.
I think this might be a chili & cornbread weekend for me.
Excellent video ATK 👍
Julia flexing 💪 her knife skills 🔪 and a delicious meal for friends, family or just for one.
I like the tip to quarter the onion to dice, no slicing horizontally!
And, we like pinto beans (or red kidney beans) in our chili. (I have used both beans on the occasions when I don't have enough of one bean to make a batch of chili.)
We also like Fire Roasted Tomatoes. We aren't fans of Chipotle Peppers so I leave those out. And, I add a couple of shakes of Tobasco Sauce.
Since we are not fans of rice, we serve our chili with grilled (or toasted) garlic bread to sop up any left over chili juices at the bottom of the bowl.
Thanks for the tip to add water to the pot so the fond doesn't burn. I do that but was never sure it was the right thing to do. Now I know it helps to bloom water soluible spices at the same time.
Thank you, Julia, for an awesome Beef and Bean Chili recipe.
Geepers, Julia is terrific! She's such a delight to watch, such a great chef with smarts and fun. Great content ATK!
I thoroughly enjoyed this video so much, Julia. Beautifully presented. Can't wait to make your chili. The watermelon drink was after my own heart. I love watermelon with a little salt sprinkled on it, and I know I would love your refreshing drink. You are a gem.
I watched the episode last night where you and Bridget made the sticky buns! The way you laughed in enjoyment eating them was amazing! 😂❤
I Julia. I really enjoyed your recepies. From Mississauga Ontario Canada.
Where have you been all my life!? (Darn youtube algos!) I love your attitude, and this recipe is going to be my GO-TO for chili!!!
Always love your videos, Julia. You make things look so easy. As it is almost November, I wish I had seen this sooner. Watermelon season is over! I'll give the chili a try and makd another drink to go with. I never knew you could bake rice! As I colk for 2 or 3, I'll have to downsize the recipes. Thank-you for sharing.
Lot of flavor in this chili 🌶 ❤👍
For the past year and a half I have been living on various chili recipes for dinner nearly every night--I prep a giant batch and end up eating it for around 1.5-2 weeks before I switch to a different one. Chipotles in adobo are nearly always a part of my recipe as well. That said, as a trick for portioning out your chipotles (especially if they are going to be minced anyway)--blitz them with a small food processor or immersion blender! Then you can pour out the resulting mixture into ice cube trays and freeze that way, or just put the puree into your chili without worrying about dirtying up/staining the board or soaking your hands in adobo while you chop. There are also brands of "chipotle salsa" that come in the tiny tins that are essentially just pureed chipotles in adobo, where all of the work has already been done for you--those are harder and harder to find in stores, however.
Love the recipe!
The watermelon water looks delicious..... might be better with a touch of good liquor in it. 😁
Still waiting for the splash of rum or tequila in the agua fresca!! 😉
Being a longtime big fan of your channel I tried this chili prep but I used Portuguese chorizo from my butcher here in Maine. It turned out quite noteworthy. Now if I can only find Mexican chorizo. Since Maine is not known for a school of chili, like say Cincinnati, I’ll definitely add your prep to my house menu. Thanks.
I don't even like chili and this was still a delight to watch.
This brand is my favorite brand, too!
I enjoy Julia's segments!
Can't wait to watch this episode on @plutotv !!
Thank you Julia for sharing. ❤ I want the Ful recipe
Yes! Black beans are the best for us here in Colorado ❤️
Team pinto beans and red beans here🙋♀️
My mouth is watering, you make it look so easy, but , I’m positive I can handle it , thanks again, ( Tommy - New Orleans, La.
That all sounds delightful Yum I'm coming for brunch**
It's a pleasure to watch Julia work.
I am beyond impressed that she took on cooking for 100 people. My God
Wunderfull as always, will have to try the oven rice but being a single guy will have to define my dish and meaaurements. Thankyou Julia! Have a great day!
Do what we do. We use Ice tray to freeze chutneys / boiled tamarind paste and the like into small cubes for ease of storing and using at a later time. Could work with Chipotle.
1
It's pretty tough to put too much onion into a batch of chili. I'm just go ahead and use both of those gigantic onions.
2. Pampered Chef sells a little Gizmo called a garlic peeler, that is basically just a flexible silicone tube, that's open at both ends. You put your garlic clove in there, and apply the right amount of pressure as you roll it back and forth on the counter. It cracks the Skins enough to peel them easily, without crushing the garlic clove and releasing any of that garlic flavor. Works like a charm every single time.
3. Chipotle's. I have never had mold grow on my Chipotle peppers from a can. I usually get two or three cans in a shopping trip, run them through my food processor to make a fine puree, then store them in a plastic container in the door of the refrigerator. I have had them last as long as 4 months that way, but they sell them ever last beyond about 2 months. I use them in all kinds of things, and not once have I ever seen anything unwanted taking root in the puree.
4. This chili is very similar to the basic chili recipe the complete slow cooker cookbook. The amount of onion in the slow cooker version is a little bit higher, and it calls for using kidney beans, not black beans. And obviously, there is no bread to hold the meat together. But everything else is exactly the same, especially the amount of meat and the spices used and the quantities. Good stuff! I have made this rice before with the lime zest, and it is simply awesome! It always makes me happy when I use fresh herbs or Citrus zest where appropriate, in my cooking.
thank you Julia! Looks yummy!
Watching. From Canada 🥰
Excellent. We usually put cilantro in the rice if it’s for anything southwestern.
I’m really enjoying this new format- here’s a tip that really works: chop onions onto a couple of wet paper towels .It really absorbs those fumes. You’re welcome !
I have a sister that is the same way. She absolutely hates beans but over the years of being married to someone who loves beans she has managed to work up the eating black beans. Those are the only ones she will eat. I personally have never met a bean I didn't like.
I feel like if you fed me beans blind and told me to identify which type of bean I was eating, I couldn't do it. They're all good and quite similar to me!
Don't tell anyone..but I always use the entire can of chipotles in adobe sauce for my chili. I have never had any complaints and usually, lots of compliments. And like Julia, I ALWAYS double the garlic along with extra onions....I cook not for the faint of heart...
You are the best!
Excellent job! I don't eat red meat. My Chilli is made similarly, just with turkey meat. It looked delicious.
thank you julia…
I love chili! I was ready to eat my phone.
Wait, corn in chili??? If Julia says so.
Splendid
Great video!
Thanks for sharing Julia. Your videos are enjoyable.
Julia I loved this presentation. Great information and delicious recipes. I will make this for my Chili and rice loving husband. :)
I tried this recipe last night and it came out really good! First time both making Chili and eating Chili. I did make some adjustments of my own though.
- I added the zest of 1 lime to the veggies and seasonings, and used the juice of 1 lime with a lil water to scrape up the fond. That hint of lime brightened up the dish and paired well with the Chipotle.
- I minced 2 Chipotle peppers (not sure of exact measurment) and added some of the adobo sauce to the veggies. My experience making Chipotle meatloaf has been if you use too much of the peppers and adobo sauce, the spice is too strong and you can't taste the other flavors. With the Chili, I could taste all the flavors with some spice with more of a smokey flavor. It came out more on the mild side which we could kick up with some hot sauce in our bowls if we wanted to.
- I added a small can of green chili. I was going to use rotel, but the cans at my store were on the smaller side so I opted for the two 14.5oz cans of fire roasted diced tomatoes with 1 small can of green chilis.
- I could not find pureed tomatoe at my store, so I subbed that with 1 28oz can of crushed tomatoes. This probably made the sauce a lil on the thinner side but thickened up nicely and worked well with my other additions.
- I added 1 green pepper chopped along with the 1 red pepper chopped.
- I added 1 package of andouli sausage sliced on the bias after the hamburg was no longer pink and before added the cans of tomatoes.
- I added 1 can black beans and 1 can kidney beans rinsed.
- I forgot to add the salt at the beggining, but added salt and pepper when I tasted it at the end to our liking.
- For our bowels, I had preshredded taco cheese, sour cream, and chopped Scallions. Served with cornbread and tortilla scoops along with jasmine rice. I usually prefer to shred my own cheese but it was a long day so opted for the convenience and spice of the preshredded taco cheese. The tortilla scoops were a nice addition, considering my adding the salt at the end instead of the beginning and give a nice crunch. The cornbread was the offbrand Jiffy boxes which are sweeter than I'd prefer for a cornbread with chili, but made a nice desert to balance the spicey with the sweet.
All in all, this is a great recipe that I would totally make again. I would double the chipotle peppers next time, remember the salt in the beginning, maybe add some Tony's Creole seasoning, and either make a real homemade cormbread or skip it all together. I liked that it was more on the mild side because I could taste all the flavors and add spice with hot sauce if I wanted, though I feel chili should be spicier. I would recommend following the recipe as is and then play around with it to your liking. I liked my additions and thought I would share with anyone who is interested in this recipe or has tried it.
Julie this was excellent, everything looked yummy, easy to make, and something I might try myself (but as a singleton, in much smaller proportions!). And you looked great!
Yay Julia!
Thankfully, Julia is not afraid of salt!
I bet the chili tastes fantastic, but it looks horrible. I love these videos & Julia. ❤ Can't wait to try the Agua Fresca & that rice method!
Yum!
hafa adai y'all. Growing up on Guam it was a treat when Mama would cook her rice w/ coconut milk you should try it. oh she also seasons with salt and hot chillis
I think you should invite me over, LOL😂! Looks fabulous.
Excellent program, Julia. It was a little bit frenetic, but you are clearly the industry standard, and I happily watch what you produce - every recipe adds to my learning, and I am grateful for your work!
If you leave out the meat and add more bean, about 2-3 stocks of celery creates a excellent vegan chili.
Looks amazing! I remember you've taught us before to throw the garlic in at the end when sautéing vegetables, so it doesn't burn. This time you put it in all together. Is either way ok?
Yeah - red bell pepper ... someone's listening. And that is the perfect way to core a bell pepper !!! Lord 10* satisfaction rating.
I love chili but never added corn to it. I will try that next time. I once got an unsweet pineapple and I made agua fresca with it. Good thing to do when you are disappointed with the sweetness of your fruit such as melon, watermelon, etc.
I was sad to learn that you don't have a video on strawberry. Could you walk us through a menu with strawberry shortcake ?😊
I don’t think I’ve ever messed up rice. On the stove or in a rice cooker. Having a Vietnamese grandmother helps.
i keep canned chipotles in adobo in my fridge for months without any mold issues, though i put them in a separate container
Can you please share where this gorgeous knife is from? The link in the description is definitely not the same one...
This has been a common question in the comments on Julia's videos on ATK's UA-cam for over a year (Geoff Feder).
Your hair looks so beautiful that way.
C’mon Julia! What brand of chili? A hint at least please! And how many beans? Please! I’m hungry NOW!😋
Don't you just hate it when someone gives you a recipe and leaves an ingredient out so so wrong
Looks like Morton & Bassett
@@Leguminator gracias oh thou eagle eyed chef!
@@paprika1951 Not eagle eyed, I had to pause it and lean in, I'm an old :)
👍
What color is the Le Creuset Dutch Oven?
Is it Caribbean?
Hi Julia did you ever try the rice with butter and olive oil mixed together?
Interesting from start to finish,and I prefer pinto beans as well.
How long to cook brown rice? Thx
I'm interested in the oven method of cooking large amounts of rice, but we don't use white rice. How long would I have to cook brown rice in the oven? Thank you in advance.
Please share what gorgeous knife you were using!!! It's not the same as in the link below.
The same knife that is inevitably asked about in pretty much every video that Julia's used it in since it started showing up on ATK's UA-cam over a year ago? (Geoff Feder)
Does anyone know what knife Julia is using?
The same knife that is inevitably asked about in pretty much every video that Julia's used it in since it started showing up on ATK's UA-cam over a year ago? (Geoff Feder)
We call that chili con carne.
I wonder how this would taste with the plant based beyond beef products? Certainly would take less simmering time, I’d think. Will let you know how it comes out!
Figi water for chili? Pretty fancy schmancy.
What KIND OF OIL DO YOU USE? (You failed to mention that.)
Vegetable oil, there’s a link to the recipe under the description
More onions the better!!!
When I put black beans and corn in my chili, I call it "Bumblebee Chili." 🐝😂
We always use a couple cans of pork and beans for chili. The beans are small and regarding unoffensive.
Rice
I rinse rice 4 times and it Still comes out sticky. What am I doing wrong?
Can anybody tell what brand of chili powder she's using?
I believe it's Morton & Bassett?
@@sandrah7512 I think so too. I found some at the store and the jars look alike
A quarter of a cup of chilli powder!!!! Is chilli powder diluted with other spices in the USA? I use neat chilli powder here in the UK and 2 teaspoons in a recipe is my limit.
In the US chili powder is a generally a spice blend, sometimes with herbs, and chile powder is a single ingredient powder of any of a number of dried chile peppers.
The chilli powder she is talking about is an spice blend. It's not ground chilli peppers.
@@Leguminator thanks for explaining, in the UK chilli powder is pure chilli.
I always wonder why recipes that use chili powder add extra cumin, coriander and other spices. At some point, it might just be better to give a list of unmixed spices for more precise communication since "chili powder" often has a lot of cumin, coriander, etc. in it anyway. Some chili powders even have a lot of cumin in them already - adding more might even make the dish too cuminy. Recipes that ask for chili powder should really list the exact brand since I've used many different brands and they can be totally different.
Of course there was no "chili powder" way back when. I have to say, now I have seen essentially the same recipe for chili on three cooking channels in the last two weeks. All of them are essentially a somewhat spicy ground beef and bean stew with tomato sauce. Consider some variations: 1) Leave out the beans! 2) Leave out the tomato. Beef stock is enough. 3) Use beef cubes instead of ground beef. 4) Try starting the recipe by rendering a couple of strips of bacon for their fat and cooking the onions in that (which one of the chefs did). I have never made chili with beans and I never will. But, of course you can make it any way, and if you like it, fine. Or buy a can of Wolf brand chili, whatever.
Julia, I fear for your fingers with that knife!!!
If you are careful, it's fine, I do that too sometimes. You just need to be mindful of using it though, as in, PAY ATTENTION when wielding it. Also, keep it sharp too as it's safer than when dull.
WRONG Julia, tap water does not have "off flavors" if it's filtered. filtered tap water tastes delicious, better than bottled water with its plastic leeching chemicals.
I’m chili is cheaper
You all must be delusional, she DiD NOT cook that Ground Beef enough before adding tomatoes 🍅. Ain’t no way………I would eat that stuff!!!
the rice...