Finally had a chance to make this tonight and it was amazing! Although I did add a little bit of dried chipotle and I used a Mexican beer(modelo) with red bell pepper and jalapeño....so it might've been on the spicier side but I did build a nice fond and it was so good, thanks Chef!!
I've watched you for many years and I've never had a cause to reply. I made this recipe last night and have made it several times before. On this occasion, three grocery stores later, no ancho chili powder was to be found, but was able to buy dried anchos and used two of those instead of the powder. What an amazing depth of flavor they added! Totally different than the dried and my guests kept commenting how they've never had chili that tasted like this. I followed the rest of the recipe exactly. I may be crazy but it seem to have highlighted the flavor of the small amount of cocoa powder. Thank you for the great and entertaining recipes and all your hard work.
@Booty Water absolutely has flavor. The water you drink has trace minerals and various ions that absolutely add to the flavor. You have no palate if you can't taste anything in your water.
I was hospitalized for several days. Needed several transfusions and I experienced a remarkable relief, watching your videos. Your voice brings me so much joy!
Hi Chef John. I retired from work around three years ago and started learning to cook from TV cooking shows and UA-cam cooking videos. I follow you on UA-cam and have tried a few of your recipes. I was reviewing my chili recipe and thought about using cocoa powder & cinnamon because I see them in meat rubs from time to time. Your chili recipe confirmed it so I made this chili last week and loved it. I make chili several times a year and my wife said this recipe is the best yet. I have to agree! >>>Thanks!
Thank you for this recipe. Beer! That’s it! Today is the perfect day in Georgetown, Delaware to cook that. It is snowing for the first time this season and I am so happy. Work got canceled, and I love snow.
I'm just discovering this recipe today...after I made chili just like this 5 days ago 😯. Mind blown. I used a coffee flavored beer, cocoa powder, and black beans.
Made this last night, eating it tonight, serving it with Greek yoghurt and parmesan cheese, and 10/10, perfect recipe, thank you. Note: I used 1/2 TBSP chilli flakes, and heat is perfect.
I saved this recipe a while ago but just made it last night. Hands down, THE BEST chili I've ever made. We changed a couple small things, like chicken stock instead of water, added hatch chiles and jalapenos, use half pork instead of beef, and we do this dry marinade thing to all our meats with baking soda (it's a technique I use in Chinese cooking to keep meats moist.) Not huge changes and used your exact spice mixture which is what I think makes it SO special. Thanks. I now know that I AM the Jimmy Choo of my beer chili stew.
@@msoperator510 You can taste it, but it's incredibly faint, which is what you want. If you put in any more than what is recommended in the video, it becomes too much.
It looks good I was thinking of making it but I was wondering if Kids could have it because of the beer. Did you use non alcoholic or did cooking it off remove the alcohol?
I just made this chili & I just did a little salt taste while it simmers & Y'ALL!!!! I didn't know what type of beer so I used an imported German that I came across. THANK YOU FOR THIS RECIPE!!!
I just made this chili 2 days ago. It wasn’t bad, but it wasn’t great. Today I had some more, and it was SO much better!! The flavors needed time to marry together. I topped mine with chili cheese Fritos, shredded Monterey Jack, a dollop of sour cream, and Frank’s hot sauce.
Thanks Chef John, I knew I couldn't go wrong with one of your recipes, so I took this recipe with a few minor adjustments to our second annual Children's Miracle Network Chili Cook Off. Now I'm my store's Chili Champion 2017™.
Chef John - I always enjoy your recipes. Bravo - you leave the liquid in the meat to concentrate the flavor. Also, adding the beans at the end is the only way to go, as they don't turn to mush. I personally use the family Texas recipe, which we used in our chili restaurant. It uses no beer or tomatoes, and the twice-cooked beans are served on the side. Still, I often add tomatoes, and even black beans occasionally.
I love when chefs stress that real cooking has an element of ~winging it~ to the process. Like near the end here when Chef John stresses that adding water as needed is your job. There are SO many people who simply cannot fathom that there is no set measurement of certain things. My grandmother called those people "cookbook chefs." Anyway, love this. I bet stout is the way to go here.
YOU SHOULD TRY MIXING YOUR BEEF WITH1/2 PER LB. TEASPOON OF BAKING SODA DISSOLVED IN A LITTLE WATER AND SALT. IT HELPS WITH THE LIQUID AND BROWNING OF THE BEEF . the high pH of the baking soda prevents the proteins in the beef from bonding. These strong bonds are what forces moisture out of the beef and leaves you with a pool of water in the pan, so by keeping these bonds from happening, you’re going to see way less moisture while you’re cooking.
Wow just tried this recipe!! EXCELLENT!! Of course, I didn't follow step by step; I decided to add a couple things here and there and leave some off. Just do what you want but follow the basics here, especially beer (I used New Castle Brown ale) and cacao powder. The best chili I have ever made!!!!
In this one American restaurant I went with a friend, their chili had red kidney beans, and I loved it! Will add it when I try this recette. Thank you, Chef John!
Thank you so much, for many year I’ve bought the chili already made and haven’t had the time to do it my self this recipe is great, I’m beginning to learn about cayene and paprika.
Surprised it took me all these years to finally get to this one, but it was awesome. Great starting point for your own recipe. Chef John comes through again.
Remembering Raymond Burr in Iron Sides, everyday making chili, said it is the one perfect food; protein, veggies, spices; I totally agree; I made this, used a Chocolate Stout, so good; Thanks Chef John 👍
chef John your a great cook your videos are great easy to follow and your funny in your presentation as well as your voice is comforting goes well with your comfort food.
Cooking the spices in with the meat and or veggies for me is the key to any great chili. I feel like people who I see dump it all in at the end are really missing out. As you said, it wakes up the spices and also fuses right into the meat so you don’t lose that flavor!
Made this today in honor of our April snow storm. Delicious, of course, & totally hit the spot. I added a little chipotle powder to the spice blend for some smokiness, and used homemade chicken stock instead of the water.
CHEF JOHN! Just made this for my family last weekend and holy cow it was delish! Thanks for your entertaining presentation, we all sat and watched this video after dinner *burp*.
I've cooked meat and meatsauces with a lot of different kinds of beers but today there is only one kind of beer i use for cooking. My favorite beer for cooking is german Doppelbock (admittedly it's not that common in other countries), it is a strong dark lager with high alcohol and almost sweet taste, IT HAS NO BITTERNESS AT ALL. This is important and i'm not saying you can't use a beer that has some hoppy bitterness to it but i think it's hard to balance and can potentially ruin your chili (or meatsauce). The Doppelbock has an intense malty flavor with toasty and sweet notes, it will add a richness to the meat flavor that is just incomparable. If you can find a bitter less beer like that try it, it will make a huge difference.
chef john, thank you for this technique! I used this video as a guideline to make my first chili on my own and it turned out amazing, and everyone i made it for loved it too.
I've been following you for couple of years now and done some of your recipes, but to my shame I've never liked or shared your videos. I'll make it my mission to do the opposite this time. Thank you for making my dinners awesome. All the best and keep them coming !
In Mexico, we don't add beans. It is chile con carne (chile {pods} with meat). Instead of chili powder, try a real ancho chile pod placed into some very hot water for about 1/2 hour. Puree this chile with a few cloves of garlic, and the trinity of: cumin, paprika, and oregano. Add that to whatever style (texture) of meat (browned in LARD) and let simmer for a time. Check the salt and pepper, and serve with fresh corn tortillas (or tostadas), cilantro, AND white "Mexican" onion on top. IF you wish to add tomatoes, add a few Romas roughly chopped and let them soften in the mixture. Great vid, Chef! Thanks for allowing us to ramble on about variants. :D
at the stage you are at, at about 2:05 in, you can use a spoon of flour to help the fats mix properly with the water based tomato and stock/water (kinda like a roux) to prevent the fat pooling at the top and retain the flavours from the beef fats in the finished dish. also kinda helps kick start the fond at the bottom of the pan for another depth of flavour
Great comment about the alcohol bringing out the flavor in the tomatoes. And that is what I have been trying to figure out for some time. My Chili with the same ingredients is different sometimes and that is the reason. Sometimes I cook the wine or beer with the meat until its gone then add the tomato product and other times when I remember I just put it in. Always a learning experience at food wishes!
Great recipe - I've made it a few times. For those of you on the fence about wasting a bottle of beer - it gives you a good excuse to buy a 6 pack of your favorite brewski. I generally make this recipe at a 1.5x scale so I can eat it through the week. I don't think its a bad idea to add more than the 2 cans of pinto beans. If you're doing 1.5x scale, maybe 4 cans instead of 2. Maybe I'm being a cretin but I don't think so.
Chef John I just want to thank you for helping me cope with this pandemic, your recipes gave me courage to try new things and joy of a successful meal each time. Gratification is important during these trying times, thank you!
Looks great. The cocoa is a new one. I have heard of using cinnamon. Sone people simmer chili peppers and make a puree out of them, like u would do for posole. Using poblanos sounds good too, and of course the beer. Lots of good variations on chili. I hardly ever make it in the slow cooker anymore. I find i like to simmer it
Just tried this recipe out last night and it turned out great! I may have added too much cocoa, but it pleasantly reminded me a bit of mole. Thanks for all the great recipes, Chef!
We use only grass fed and finished beef so we can keep all that good fat, love love love this recipe, thank you for making such an entertaining presentation, you da bomb!!!!
Instead of draining or over cooking the meat, just add a little flour. it soaks up the liquid so the meat and onions can caramelize. it also helps to thicken the final product. I use beef base instead of salt for seasoning
great recipe. i followed it exactly. i used 2/3 the amount of chilli that chef john called for and felt that that was too much. but after a day or two in the fridge the left overs tasted just fine.
YOU STOLE MY COCOA SECRET!!!!!!!!!!! haha, that's so awesome. Everyone thinks I'm crazy when I tell them I put cocoa powder in my chili, until THEY'RE going crazy about how good it is!
Oh Chef !!!! I actually have a contribution here!!! The beer.... Left hand milk Stout The stock was chicken Three meats were present.. Ground beef,chorizo in links,and ground pork... My spice blend was comparable... Topped with just a dollop of red pepper creme fresh...and there you have my best chili recipe...😀 So..on another note did you say Shake of cayenne...or Chaka Kahn??either way kudos...
Nice recipe, thanks. Cocoa powder's a good idea, must get some. My own recipe calls for a banana to be chopped in 10-15 minutes before the end: it eventually dissolves into the sauce. I like the extra sweetness it gives, a bit like fruit in a curry.
I followed this recipe closely. The chili was very good. It became excellent when I added fresh salsa to the finished product. (“Jack’s Cantina Salsa” from Costco)
Hi John that looks delicious . so you said any kind of bear is fine to use in this recipe but is it OK to use a bear with out alcohol ? or will it spoil the taste totally ? what is your opinion ? should I give it a try or not ?
This recipe is so wonderful! I modified it with a whole can of San Marzano tomatoes and a teaspoon of brown sugar. The star of this recipe is the coco powder, with the final taste a bit like mole
Adding cocoa to chili was made Poplar in Cincinnati Ohio originally. You'll see chocolate chili restaurants Oliver Cincinnati. It's like pizza joints in New York. They serve it over spaghetti and it is incredible. If you don't have any cocoa you can simply add about half a bar of chocolate, preferably dark chocolate at the very end of your recipe and stir it in.
Check out the recipe: www.allrecipes.com/Recipe/244558/Beef-Bean-and-Beer-Chili/
Finally had a chance to make this tonight and it was amazing! Although I did add a little bit of dried chipotle and I used a Mexican beer(modelo) with red bell pepper and jalapeño....so it might've been on the spicier side but I did build a nice fond and it was so good, thanks Chef!!
(sigh) You made Chilli Beans, sir. Not Chilli. Two different dishes. Love your channel, though.
I made this tonight. It seemed like a good idea with temperatures in the mid-'20s. Absolutely delicious! Thanks for another winner, Chef john.
I've watched you for many years and I've never had a cause to reply. I made this recipe last night and have made it several times before. On this occasion, three grocery stores later, no ancho chili powder was to be found, but was able to buy dried anchos and used two of those instead of the powder. What an amazing depth of flavor they added! Totally different than the dried and my guests kept commenting how they've never had chili that tasted like this. I followed the rest of the recipe exactly. I may be crazy but it seem to have highlighted the flavor of the small amount of cocoa powder. Thank you for the great and entertaining recipes and all your hard work.
I'm glad he always reminds us to use fresh water. It reminds me to not use the jug of stale water I keep on hand.
Sarcasm at its finest
@Todd Wambach **gasp** no flavor???
😂😂 😂 😂 😂 😂
@Booty Water absolutely has flavor. The water you drink has trace minerals and various ions that absolutely add to the flavor. You have no palate if you can't taste anything in your water.
I'll never get to use my stale water. I guess the flourines taste good when they are fresh.
I was hospitalized for several days. Needed several transfusions and I experienced a remarkable relief, watching your videos. Your voice brings me so much joy!
Hi Chef John. I retired from work around three years ago and started learning to cook from TV cooking shows and UA-cam cooking videos. I follow you on UA-cam and have tried a few of your recipes. I was reviewing my chili recipe and thought about using cocoa powder & cinnamon because I see them in meat rubs from time to time. Your chili recipe confirmed it so I made this chili last week and loved it. I make chili several times a year and my wife said this recipe is the best yet. I have to agree! >>>Thanks!
Mnnmnjjmnm
Thank you for sharing this. I haven't used cinnamon or cacao in my chili before. I'm making a batch of chili tonight and I'll add those ingredients.
just made this and wow...it is wonderful...I will never go back to chili mixes ever....thank you so much for this....truly
day 2 and i gotta say ...this chile is AMAZING
Thank you for this recipe. Beer! That’s it! Today is the perfect day in Georgetown, Delaware to cook that. It is snowing for the first time this season and I am so happy. Work got canceled, and I love snow.
Thank you for creating a chili recipe from scratch that isn't complicated. You have all my respect.
I'm just discovering this recipe today...after I made chili just like this 5 days ago 😯. Mind blown. I used a coffee flavored beer, cocoa powder, and black beans.
Made this last night, eating it tonight, serving it with Greek yoghurt and parmesan cheese, and 10/10, perfect recipe, thank you. Note: I used 1/2 TBSP chilli flakes, and heat is perfect.
I saved this recipe a while ago but just made it last night. Hands down, THE BEST chili I've ever made. We changed a couple small things, like chicken stock instead of water, added hatch chiles and jalapenos, use half pork instead of beef, and we do this dry marinade thing to all our meats with baking soda (it's a technique I use in Chinese cooking to keep meats moist.) Not huge changes and used your exact spice mixture which is what I think makes it SO special. Thanks. I now know that I AM the Jimmy Choo of my beer chili stew.
Love Hatch!
Curious about the cinnamon, can you taste it?
@@msoperator510 You can taste it, but it's incredibly faint, which is what you want. If you put in any more than what is recommended in the video, it becomes too much.
@@aishwaryamukundan2013
Thank you for responding.🌹
@@aishwaryamukundan2013Thank you for answering this. I was wondering how much of the taste of cinnamon would come through.
chef john, you are hands down my favorite youtube chef to learn from. thank you for being AMAZING!
Crixa Dubbed
Chef John is good...my favorite is Sam the Cooking Guy
@@guycolerick7958 As much as I enjoy Sam, his videos are too LONG. Chef John gets it done in under 10 min which I prefer
Hi Chef John,
I just made this chili and my husband and my boys loved it! Thanks so much. This is my new go-to chili recipe!
It looks good I was thinking of making it but I was wondering if Kids could have it because of the beer. Did you use non alcoholic or did cooking it off remove the alcohol?
@@serabains1344 alcohol evaporates with cooking
@@nohagirgis6950 it doesnt completly evaporate, but even if it wouldnt at all, the amount of alcohol per portion would be negligible.
@@HAbarneyWKwell the thing cooks for several hours so the amount of alcohol should be even less than a glass of apple juice or a slice of bread.
I just made this chili & I just did a little salt taste while it simmers & Y'ALL!!!!
I didn't know what type of beer so I used an imported German that I came across. THANK YOU FOR THIS RECIPE!!!
I'm about to make it in Germany with IPA beer that we first came across in the US. Haha. I'm nervous
@@tinadsouza2167How did your chili taste?
I just made this chili 2 days ago. It wasn’t bad, but it wasn’t great. Today I had some more, and it was SO much better!! The flavors needed time to marry together. I topped mine with chili cheese Fritos, shredded Monterey Jack, a dollop of sour cream, and Frank’s hot sauce.
You ruined it 😢
Thanks Chef John, I knew I couldn't go wrong with one of your recipes, so I took this recipe with a few minor adjustments to our second annual Children's Miracle Network Chili Cook Off. Now I'm my store's Chili Champion 2017™.
Chef John - I always enjoy your recipes. Bravo - you leave the liquid in the meat to concentrate the flavor. Also, adding the beans at the end is the only way to go, as they don't turn to mush. I personally use the family Texas recipe, which we used in our chili restaurant. It uses no beer or tomatoes, and the twice-cooked beans are served on the side. Still, I often add tomatoes, and even black beans occasionally.
I love when chefs stress that real cooking has an element of ~winging it~ to the process. Like near the end here when Chef John stresses that adding water as needed is your job. There are SO many people who simply cannot fathom that there is no set measurement of certain things. My grandmother called those people "cookbook chefs." Anyway, love this. I bet stout is the way to go here.
YOU SHOULD TRY MIXING YOUR BEEF WITH1/2 PER LB. TEASPOON OF BAKING SODA DISSOLVED IN A LITTLE WATER AND SALT. IT HELPS WITH THE LIQUID AND BROWNING OF THE BEEF . the high pH of the baking soda prevents the proteins in the beef from bonding. These strong bonds are what forces moisture out of the beef and leaves you with a pool of water in the pan, so by keeping these bonds from happening, you’re going to see way less moisture while you’re cooking.
Wow just tried this recipe!! EXCELLENT!! Of course, I didn't follow step by step; I decided to add a couple things here and there and leave some off. Just do what you want but follow the basics here, especially beer (I used New Castle Brown ale) and cacao powder. The best chili I have ever made!!!!
In this one American restaurant I went with a friend, their chili had red kidney beans, and I loved it! Will add it when I try this recette. Thank you, Chef John!
Thank you so much, for many year I’ve bought the chili already made and haven’t had the time to do it my self this recipe is great, I’m beginning to learn about cayene and paprika.
Surprised it took me all these years to finally get to this one, but it was awesome. Great starting point for your own recipe. Chef John comes through again.
Remembering Raymond Burr in Iron Sides, everyday making chili, said it is the one perfect food; protein, veggies, spices; I totally agree; I made this, used a Chocolate Stout, so good; Thanks Chef John 👍
chef John your a great cook your videos are great easy to follow and your funny in your presentation as well as your voice is comforting goes well with your comfort food.
Cooking the spices in with the meat and or veggies for me is the key to any great chili. I feel like people who I see dump it all in at the end are really missing out. As you said, it wakes up the spices and also fuses right into the meat so you don’t lose that flavor!
When it comes to adding water... I added red wine! Mmmmmm
Thank you Chef John, love this recipe & I love your voice 😘
Made this today in honor of our April snow storm. Delicious, of course, & totally hit the spot. I added a little chipotle powder to the spice blend for some smokiness, and used homemade chicken stock instead of the water.
CHEF JOHN! Just made this for my family last weekend and holy cow it was delish! Thanks for your entertaining presentation, we all sat and watched this video after dinner *burp*.
I've cooked meat and meatsauces with a lot of different kinds of beers but today there is only one kind of beer i use for cooking. My favorite beer for cooking is german Doppelbock (admittedly it's not that common in other countries), it is a strong dark lager with high alcohol and almost sweet taste, IT HAS NO BITTERNESS AT ALL. This is important and i'm not saying you can't use a beer that has some hoppy bitterness to it but i think it's hard to balance and can potentially ruin your chili (or meatsauce). The Doppelbock has an intense malty flavor with toasty and sweet notes, it will add a richness to the meat flavor that is just incomparable. If you can find a bitter less beer like that try it, it will make a huge difference.
Jadinass thanks for the info, sounds like a well thought out reason to use such a beer. I will look for it if I can :D
Jadinass I like to use Guiness for it malty darkness, then again I am Irish.
Jadinass if you dont want the hops, save money and use malt liquor lol
Jadinass Schneider Aventinus is the best one in the world, but I'm not sure if I would want to put that in my food but just drink it!
Jadinass totally agree, german dobbelbock in my chili too
This is my kind of food; hearty food , yummilicious
Dumbass alert ^
chef john, thank you for this technique! I used this video as a guideline to make my first chili on my own and it turned out amazing, and everyone i made it for loved it too.
I have done the cocoa in it before and I have tossed in beer that had cocoa in it as well. It really is a nice flavor that makes folks what is that.
I've been following you for couple of years now and done some of your recipes, but to my shame I've never liked or shared your videos. I'll make it my mission to do the opposite this time. Thank you for making my dinners awesome. All the best and keep them coming !
Winner winner, chicken dinner!! Your chili recipe is now my chili recipe! Thank you!!!
Made this in bulk yesterday and I must say, it's awesome!
In Mexico, we don't add beans. It is chile con carne (chile {pods} with meat). Instead of chili powder, try a real ancho chile pod placed into some very hot water for about 1/2 hour. Puree this chile with a few cloves of garlic, and the trinity of: cumin, paprika, and oregano. Add that to whatever style (texture) of meat (browned in LARD) and let simmer for a time. Check the salt and pepper, and serve with fresh corn tortillas (or tostadas), cilantro, AND white "Mexican" onion on top. IF you wish to add tomatoes, add a few Romas roughly chopped and let them soften in the mixture. Great vid, Chef! Thanks for allowing us to ramble on about variants. :D
I love how you talk! It's like you make the recipe into a song :D
I find it a bit weird but am starting to get use to it.
I can’t stand the way he talks.
Had to dive in here because I too used to despise his tone fluctuation.
But got used to it.... somehow.
It's because it isn't his actual voice, it's a computer program.
@@Ih8liarsandusers lol no
at the stage you are at, at about 2:05 in, you can use a spoon of flour to help the fats mix properly with the water based tomato and stock/water (kinda like a roux) to prevent the fat pooling at the top and retain the flavours from the beef fats in the finished dish. also kinda helps kick start the fond at the bottom of the pan for another depth of flavour
Now I have to make this at least a dozen times, each with a different favorite beer.
So, how did it go? I guess you've had time to try those dozen different beers? :D
@@lehn93 Honestly, the beers were so good that I just drank them while cooking other stuff. Woops.
@@ao_qd Disappointing, but I would definitely have done the same :P
HA......Good one GRINGO !!!!!!
I am, in fact, the big willy of my chili.
Brian Beach j
LOL😆
You have no idea how long I've been waiting for you to make a simple chili recipe video, thank you for uploading this.
Great comment about the alcohol bringing out the flavor in the tomatoes. And that is what I have been trying to figure out for some time. My Chili with the same ingredients is different sometimes and that is the reason. Sometimes I cook the wine or beer with the meat until its gone then add the tomato product and other times when I remember I just put it in. Always a learning experience at food wishes!
Yes, so why then water down the flavors with water?
Chef John. Yr a God. I love your recipes. Thanks from Germany
Great recipe - I've made it a few times. For those of you on the fence about wasting a bottle of beer - it gives you a good excuse to buy a 6 pack of your favorite brewski. I generally make this recipe at a 1.5x scale so I can eat it through the week. I don't think its a bad idea to add more than the 2 cans of pinto beans. If you're doing 1.5x scale, maybe 4 cans instead of 2. Maybe I'm being a cretin but I don't think so.
Thank you, Chef John. This turned out to be a very simple and delicious recipe. I really love your cooking style and funny monologues.
I seen this recipe yesterday and I made it today. My lord! this is excellent chili, really tasty, this is my go to from now on. Thank you.
Chef John I just want to thank you for helping me cope with this pandemic, your recipes gave me courage to try new things and joy of a successful meal each time. Gratification is important during these trying times, thank you!
This is hands down my favorite chili. I'll eat this for a week straight, and I am not normally a chili fan.
Looks great. The cocoa is a new one. I have heard of using cinnamon. Sone people simmer chili peppers and make a puree out of them, like u would do for posole. Using poblanos sounds good too, and of course the beer. Lots of good variations on chili. I hardly ever make it in the slow cooker anymore. I find i like to simmer it
I've made this a number of times and its my favorite. I do "elevate" it by replacing beef with bison and it just tastes a little better IMO ;-)
Looks awesome. I would garnish with some diced onion and cheddar cheese, the best topping for chill ever
And sour cream!!
Just tried this recipe out last night and it turned out great! I may have added too much cocoa, but it pleasantly reminded me a bit of mole. Thanks for all the great recipes, Chef!
We use only grass fed and finished beef so we can keep all that good fat, love love love this recipe, thank you for making such an entertaining presentation, you da bomb!!!!
Instead of draining or over cooking the meat, just add a little flour. it soaks up the liquid so the meat and onions can caramelize. it also helps to thicken the final product. I use beef base instead of salt for seasoning
Jiiiiseeeees John... You made my day!! I used RED VINE instead of beer. You are the king of cook... TNX from NORWAY :-)
I just keep coming back to this recipe. It’s fantastic.
great recipe. i followed it exactly. i used 2/3 the amount of chilli that chef john called for and felt that that was too much. but after a day or two in the fridge the left overs tasted just fine.
After the closing comments, I believe it is a superior idea to drink the beer while eating the chili to really bring out the flavor of the beer.
Looks so good!
I made this today and wowee it smells amazing. The best chilli I ever made!
I tried making this tonight. Turned out a little to spicy but amazing non the less. Thanks for a great recipe Chef.
i have always been adding dark chocolate (80-90%) to my chilli, just a few pieces... It does make a difference :)
Thanks Chef John.. My wife and I really enjoy your videos.. You have the same off key sense of humour that I do. Love your recipes too.. Stay cool :)
I wish this was featured higher on the algorithm because this is actually the best chilli recipe
Instead of water I used beef stock, really nice..
I am going to make this for Super Bowl Sunday! So excited!
Ahhh, But Chef John, all corn is, is giant grass, and it make beef taste so darn good. At least the Texans don't seem to be whining yet....
I agree with you about ancho. It is the only one I use in chili. You have good taste. Of course you would. You are a chef.
YOU STOLE MY COCOA SECRET!!!!!!!!!!!
haha, that's so awesome. Everyone thinks I'm crazy when I tell them I put cocoa powder in my chili, until THEY'RE going crazy about how good it is!
Interesting recipe. So many mixtures of spices which I'm absolutely a fan of. Definitely gonna try this recipe. Thanks Chef John!
You are the man! Just did this! Thanks!!!
I diced tomatoes in mine as well. It gave the chilli a wonderful sweetness and used a stout beer.
chef john is great.7 thumbs up.
Oh Chef !!!!
I actually have a contribution here!!!
The beer.... Left hand milk Stout
The stock was chicken
Three meats were present..
Ground beef,chorizo in links,and ground pork...
My spice blend was comparable...
Topped with just a dollop of red pepper creme fresh...and there you have my best chili recipe...😀
So..on another note did you say Shake of cayenne...or Chaka Kahn??either way kudos...
made this with english substitutes, kidney beans and stella, it was pretty nice and easy to make.
HELLO CHEF JOHN I ENJOY YOUR VIDEOS, I HAVE A QUESTION THOUGH. OTHER THE BEER WOULD LIQUOR WORK AS WELL, MAYBE HENNESSY OF ANY KIND OR CROWN???
Came out awesome. Thanks for such a delicious yet easy to make chili.
I like the idea of the cocoa powder! Sounds interesting
"Best not to overthink it".... Brilliant.
Nice recipe, thanks. Cocoa powder's a good idea, must get some. My own recipe calls for a banana to be chopped in 10-15 minutes before the end: it eventually dissolves into the sauce. I like the extra sweetness it gives, a bit like fruit in a curry.
the beer is what i miss! nice!
The unsweetened chocolate and (tiny amount of) cinnamon are important. Yet, notice how few recipes ever include them.
Thank you for not letting u-tube put commercials on your channel!
I loved the recipe and put over spaghetti the next day.
It was awesome!!!
I followed this recipe closely. The chili was very good. It became excellent when I added fresh salsa to the finished product. (“Jack’s Cantina Salsa” from Costco)
I have made this many times...perfect
I must try this variation of chili. I just brewed & kegged up a Rye Saison, so timing is everything. Cheerz.
"You are the big willy of your chili." I've never felt more confident.
Big willy energy
Say man I started dying laughing 🤣☠️ when I heard that
Ultimately, your Chili's 'Jiggyness' is up to you!!!
Hi John that looks delicious . so you said any kind of bear is fine to use in this recipe but is it OK to use a bear with out alcohol ? or will it spoil the taste totally ? what is your opinion ? should I give it a try or not ?
Good Point! I never thought of it that way, but you're right. It is simply a "Chili" meat sauce. What type of beans do you recommend? Thanx!
Testing this out tonight! Keep up the good work, chef John 😍
This is a much different recipe than I usually make but my mouth is watering 🤤 I will make your recipe next time!
I made this for a Super Bowl party, with some minor variations. It was excellent!
This recipe is so wonderful! I modified it with a whole can of San Marzano tomatoes and a teaspoon of brown sugar. The star of this recipe is the coco powder, with the final taste a bit like mole
From the beginning, it's just right. Big fan💜
I used Quorn mince instead of beef and it was still really nice!
Making this now, it smells amazing. Thanks again john
Adding cocoa to chili was made Poplar in Cincinnati Ohio originally. You'll see chocolate chili restaurants Oliver Cincinnati. It's like pizza joints in New York. They serve it over spaghetti and it is incredible. If you don't have any cocoa you can simply add about half a bar of chocolate, preferably dark chocolate at the very end of your recipe and stir it in.
Nice recipe, pretty close to what I do except the beans. Canned Beans?
That does look really good. Definitely on the "to try" list.