Oh boy I can't wait for Adam to recommend the correct cuts of meat I need to use to produce a great chilli. I'm also looking forward to his authentic spice mix recommendation to make it super authentic!
I've tried a few and I like stewing steak the best. Tons of flavour, nice and lean, falls apart after an 8 hour slow cook. I've found a lot of supermarkets have been replacing it with "Diced Beef" recently which I find to be completely tasteless in something like this. Short rib would be similar but much more fatty.
"I don't even know what this one is, but it's red so I'm putting it in the chili" is the exact reason why Adam is the GOAT of youtube cooking channels.
@@devon-crain Yeah lol. This whole video shows a very realistic home cooking process. No one really follows exact recipes for these kinds of meals. Cooking by "feel" is more than valid.
I feel a sense of reassurance that I have been following the "just dump stuff in from your spice rack until you like the way it tastes" school of cooking for more than ten years.
"I don't even know what this is but it's red so I'm putting it in my chili" is my new favorite quote from Adam and I'll be definitely following his advice
I was a minute in and said to myself "wow, Adam seems really relaxing today, is he always this calming" and then 'it' hit me and I nearly fell out of my chair. Another classic
For a more traditional chili, it’s best to prepare it in a large Dutch oven over a fire next to your horses and fellow cowboys while singing songs about the beautiful lady you’ll marry one day.
I made like 20+ meals worth of chili using this recipe so will have to freeze most of it . A lot of the beans/ tomatoes that I used were a few years past their best by date but the USDA website said they should be good as long as there is no damage to the can or bad odors when opening. If you're not already working on it I think a video on the history/shelf life of canned foods and home canned food would be interesting.
@@harryiii3361 Yeah I'm still good. Here's what it says exactly from the USDA website: Store commercially canned foods and other shelf stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes. High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years. If cans are in good condition (no dents, swelling, or rust) and have been stored in a cool, clean, dry place they are safe indefinitely. While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned goods. NEVER USE food from containers that show possible "botulism" warnings: leaking, bulging, or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul odor; or any container that spurts liquid when opening. Even a minuscule amount of botulinum toxin can be deadly. Can linings might discolor or corrode when metal reacts with high-acid foods such as tomatoes or pineapple. As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.
Yeah. Most expiration dates on canned goods is for liability reasons. Just general standards. And to account for manufacturing defects that might not show up till its been on the shelf for years.
To the naysayers, Beans can go in Chili Im a Texan born and raised. And even was raised with a no beans chili and in college I took a required writing class that was centered around gobs of research. The type of research real journalists do. So not just the library (still a lot of library), but investigative research. Finding information yourself in the real world cataloging it publishing it online as a source of information to site and pull from. We had all semester to pull this off and was one of the most biggest efforts in college for a single outcome, minus maybe orchestra rehearsals, I ever had to see through. Because I went to a Texas university the professor had us pick something easily associated with our state. Would have been hard for me to research the tower of London and investigate and catalogue stuff not simply found in a textbook all the way in Texas. So I picked Texas Chili. I went to the university library to get a few books that talk about the history of Chili. Surprisingly there were plenty. But one of my ways I expanded my search was church. Old texas churches to be exact. Often times church women groups in the 1800s and 1900s would compile recipes from the congregation. And then sell them as ways to raise money. My church growing up seemed to have one almost every few years or so. Almost every single one would have a chili recipe. And to my surprise the older those books got, usually WW2 and back they usually had beans in the recipe. But didn’t they know Texas Chili doesn’t have beans in it? Did these small country churches all get it wrong for decades. No they didn’t, what I found was a rabbit hole conspiracy by the beef industry that changed how Texans thought about Chili forever. The cliff notes is. There were two popular types of chili in Texas trail chili and the chili queens of san Antonio’s chili con carne. Like all popular things people started to copy the Chili queens. Mind you not every Chili Queen vendor had exactly the same recipe. Most was all meat but there were variations that included beans as well. Just as today not every food truck selling al pastor tacos are exactly the same. But regardless many had family recipes of cattlemen trail Chili that was popularized by chuck wagons. Chuck wagons were hugely influential to modern day chili. Being one of the first places instant chili mixes were used. And on the trail the had at hand only dry ingredients most the time. Dry was lighter to transport, stayed fresh for long periods of time, and with just adding water and heat could be turned into a feast for the men wow worked all day moving cows up Texas. And although dried beef and rendered beef fat was important part of it, it was dried beans they used to make the Chili be the protein rich meal it was. So what happened. WW2 did, and the beef production is increased for canning rations for our military. Texas beef sellers don’t have to out in any heavy lifting finding mouths to buy up their beef during wartime. The US government is buying up so much that people back home have to ration foods at home, something they were already use to with the great depression previously. So war time ends beef production still at an all time high and the 1950s start and they for the first time in a decade have way more beef than they can sell. So what do they do?. They go to Texas Newpapers, Texas magazines, and Texas radio and do stories on Texas Chili. They highlight a prominent Dallas figures Chili recipe as the “Best Chili in Texas” Set up Chili cook offs centered around an all beef chili. You back from the war, new job new family, you open Texas Monthly and you see an ad that looks like an article. And it pretty much says a successful man that provides for his family has an all beef chili. You’re not a failure are you? Putting beans in your chili thats a sign of struggling. Thats what your parents went through because of the Great Depression, but your a success now in a promising new post war America. You don’t need to eat lean. They discreetly paid to get people to think Texas Chili doesn’t have beans. And if you’re putting beans in it you’re just being cheap. So it’s no surprise church cook books in the 50s and 60s and on started to have less and less recipes with beans in it. Suddenly the chili recipes that would get passed down, just didn’t have them. But yes Chili can have beans in it, and I as a Texan put beans in mine.
Finally!! Someone explained what happened to the beans in TEXAS chili. In 1980 I moved from Iowa to Houston having grown up in and around Kansas City, Missouri and six years in the Army. There had always been beans in the chili bc it’s an inexpensive way to stretch meals. But when I got to Texas no beans and you put it on rice! I didn’t want Chinese! Every place else in the world has beans in their chili. I call Texas chill “meat stew”. With all the cattle in Texas I NOW understand. When WW2 ends no rancher wants to cut his herd. “What’s for Dinner?” BEEF!
Adam when I made this chili I think I outdid myself. Followed your instructions, used beans leftover from your red beans and rice recipe (they were sitting in the freezer for a month at least) and some additional canned beans from the store, bell peppers, poblano, with onion carrot and celery and any tomato sauce I had in the cabinets. We had some leftover turkey bacon and pepperoni so against your instructions we threw that in as well. After the first taste (when the seasonings were done that is) I think I discovered my new favorite weeknight meal. I can never go back to old chili recipes because of you. God bless you.
Also it didn’t even simmer for that long. 30 minutes is a generous estimate for how long it cooked. Honestly this chili is probably perfect for chili dogs as well.
I'm 100% onboard with the philosophy of making 1 large meal that will last 3 or so days. It's so much less of a hassle during the week and also saves a ton on electricity costs. Red lentils have become a favorite thing to make - red lentils stewed with spices that smell right and whatever veggies I have on hand and a lemon or some yogurt mixed in. So simple and healthy, and lasts for days.
Lentil curry is an amazing make-ahead meal. I'll make a giant pot (throw in some freeze dried carrots, celery, and onions to save even more time). The best thing is that when you reheat it, you can add different things every night so that it seems like different meals. Maybe some cooked chicken, a few frozen shrimp, a veggie blend, spinach + chickpeas, etc.
These 'shocking secret' videos have to be some of the best on your channel. It's really refreshing to see a FoodTuber actually make _food_ , not some ridiculous extravaganza. Don't get me wrong, it's entertaining to watch someone make a really impressive dish, but I think it's equally as important to dial things back and remind people what cooking is really about.
He already does "actually make food", whatever that means. His videos are tailored to the home cook and it's quite possibly my favorite thing about his content. He could have done that here *without* being smug and condescending and shitting on his prior videos as well as members of his audience.
@@MrKyel17 Agreed, he doesn't have to be so smug about having one meatless recipe when 3/4 of his recipes are meat focused and he has been sponsored by CrowdCow. I like to cook meatless as well but this rubbed me wrong a bit
Of all of your videos, this one has stuck with me the most. You're absolutely right that we expect too much from our food. In my opinion, there are four main pillars of cooking: cost, effort, nutrition, and taste. The first three are easily the most important, yet taste is the one we are least willing to compromise on. I make this recipe all the time. It's never exciting, but it's always comfort food. I always add a bit of frozen corn at the end, and to liven it up, I usually eat it with bread or hash browns.
I will say using whole dried chilies results in a massively different flavor, but I completely appreciate how Adam is one of the few UA-camrs who is actually looking out for the "lazy" cook in all of us . I feel like with every step, ingredient, extra pot, etc. he makes a conscious assessment if the return on effort is worth it.
Yeah I agree and I think that gets missed here, rehydrating dried chilies adds multitudes of flavor that you won’t get with just sweating some fresh ones
@@danielhowell167 In general any recipe that calls for large amounts of chili powder can be dramatically improved by using whole dried chills, The stuff most of keep in our pantry just doesn't have as much flavor, and it's surprising how much of a difference it makes. But yeah I get his point, not everything needs to be a Kenji Lopez weekend recipe, and good enough has value.
You guys all missed it. The smoked paprika and "red spice" is whole dried chilies!!! It's exactly what you want but pre-ground so the end result is the same since you would blend and stew it until it gets completely incorporated.
One thing I love about chilli as a weeknight meal is that you can vary what you serve with it and get a range of different meals. 1. chilli nachos 2. Chilli writh rice 3. Chilli burrito etc.
I think I really needed to hear that part about "not every meal needs to be a trip to the amusement park." I don't eat some days because I just can't be bothered to cook something nice and I just never questioned it. Thank you. This has meant a lot to me.
As a former kid who was extremely picky and afraid to try things, finally sucking it up and trying beans in my chili was absolutely game changing as a young adult. They really do make it that much better
“Now that I’ve been yelling at you for a while, let me sell you something” got a giant belly laugh out of me. Maybe the most perfect segue ever conceived.
This is really excellent. Adam acknowledging the notion that food has to be 'impressive' is something I didn't expect, but that liberation really is wonderful.
Adam yelling at me was surprisingly cathartic. "Not every meal has to be a trip to the amusement park" is going on my fridge. Sometimes I forget that while it's fun to cook, it's overwhelming on weeknights and I have my expectations way too high.
I've never made a single Binging With Babish recipe, but I've made this chili 3 times since you've put out the video (although I do replace one of the cans of beans with a pound of ground beef, please don't yell at me Adam). Absolutely saved my grocery budget, and it's absolutely amazing
Same man. I mean, I don’t actually make this particular “recipe” I just follow the philosophy. I add what I want until it tastes like what I want it to taste like. If I can’t figure that out, or lack ingredients, I’ll look up recipes and get some ideas. I’ve found that it’s almost impossible to fuck up beans in sauce. My partner loves it and thinks I’m better at it than I am. Buy a bunch of tomatoes, beans, spices in bulk. Get some fresh ingredients. Sling everything together until you like it. Serve in an attractive bowl. Masterpiece. I legitimately appreciate Adam’s unpretentious take on cooking. His macaroons video actually inspired me to put more effort into learning to cook after realizing that it didn’t have to be some tedious rote approach. It’s so obvious in retrospect, people throughout human history just kind of did whatever the hell they wanted when they were cooking and eventually figured out what works. Nowadays, we’ve got all these good tasting things figured out, so you can just buy whatever you want, cook it up, and it’ll probably work out.
Most babish recipes are fine and easy to execute with little skills. my problem is that they don't respect your dishwasher, clean up time, or usually have ingredients that make it impractical to make for weeknigths.
This is now my favorite cooking video. It encouraged me to simplify and be creative. I made a delicious chili that also happened to be healthy, convenient, and economical. These are all excellent motivators for cooking good food at home. Thanks Adam!
so gratifying that you mentioned chocolate. a bit of unsweetened cocoa powder is a good substitute for chocolate chips of you have one and not the other. another similar addition borrowed from curry is a medium pinch/half a tablespoon of instant coffee if you've got it around, a really good and easy way to make the chili taste way more effortful than it actually is.
coriander leaves (a.k.a. cilantro) is also pretty common in mexican food, so why not use some of the seed as well, if they have the leaves, they have the seeds too
@@DSesignDI found a doctor that said beans reduce the chance of colon cancer …. Once a week reducers cancer by a good amount twice and three times is better … once you are eating a small amount of beans everyday your gastrinal problem is solved … I might have saved your life …. If you’re willing to listen to a stranger and do a little research
What I love in chili con carne is that it goes well with rice, tortillas, taco, white bread, pasta, as itself, you name it. It's so simple, yet full of flavor and it's multipurpose food. Edit: I also like beans.
Corn bread's another good option. Like Adam, I'm a fan of heterogeneous textures, so I often like to have something crispy with my chili - often tortilla chips or other corn chips (like Fritos). Sometimes I sprinkle them on top, other times I use the chili as a dip for the chips. Occasionally, I'll sprinkle corn nuts on top of the chili instead of having chips.
I would like to thank these SHOCKING SECRETS "recipes" for helping me gain my confidence in low-waste cooking. Realizing that, as long as I get the timing reasonably right, I can throw basically any cookable vegetable in a pot with canned or dried legumes (maybe a handful of dried whole grain like brown rice if I'm feeling extra adventurous) and get a pretty tasty meal at the end of it has meant we've thrown out a lot less food and had a lot more homemade meals in the last few years.
That's how I cook at my dorm, just throw shit on the pan, mix it a little, add some spices, cook some rice or pasta and BOOM - easy, cheap, healthy, and usually even pretty good tasting meal ready in around 20 minutes.
Somewhere in my travels, I came to the conclusion that throwing whatever is in your fridge and pantry into some broth is actually a legit way to make an Asian hotpot.
Adam, Ive watched quite a few of your videoes and this is easily one of my favorites. Between the jokes, the solid/simple recipe with ingredients below, and the transparent/honest ad for a solid product at the time. Its just great. Thanks for making this.
Just made a version with an onion, chopped jalapeños, chopped red, orange, and yellow bell peppers, and 3 types of canned beans!! It is awesome (having my first bowl now) and no meat is needed. This is also very affordable. Thank you.
4:04 this is exactly how most Indian households function when it comes to weekday meals. Usually a pot of dhal (lentil curry) with a starch like rice or roti can last a few days. Honestly it saves so much time and effort, and usually if you want to spice it up on the second or third day, make a portion of veg or another starch to go along with it, but honestly, the food is dense and filling enough on its own. Glad to see more people adopting this mindset.
I absolutley love this "shocking secret" format XD The vegitable soup video is what started my journey into "intuitive cooking" as i like to call it. I just throw stuff together, sometimes loosly inspired by a recipe and it always turns out fine as long as i stick to a few basic principles. Cooking can be surprisingly simple if you want it to be simple.
I believe this is a super important method to learning what flavor combinations work for you and helps hit on that "perfect method or ingredient. Rarely are they inedible, sometimes just ok, often quite good, and sometimes have people raving and asking for a recipe that leaves you saying that it is a "special family secret" in order to get out of admitting that you may never be able to recreate it.
Hi fellow Richi, you made me think about it... Seems like I almost never follow any recipes anymore. If I look at a few recipes for a new kind of dish I want to try it's only to get a basic idea about the ingredients and their approximate ratios and the methods used to create that dish...and then I proceed to do what I want anyway! :-D It is most important to know what your doing, not to be able to do what others tell you. In cooking as in live.
Sub your fresh peppers for dried anchos, sub your chocolate for cocoa powder, use mustard instead of mustard powder, use ketchup to provide some of the tomato sweetness (I use spicy, not very sweet canned tomatoes), and add ground beef (with ALL of the rendered fat mixed into the chili) and you've got my standard chili.
Agree with all your choices as that's essentially what I go for. Though I will usually toss in a mix of peppers such as Guajillo, Mulato, Chipotle, cascabel and arbol with the mix varying depending upon what taste and degree of heat I'm looking for. (Helps to have an International Food market down the street so I can pick up most anything I need for chili there.)
Love the straightforward and unabashedly honest explanation about the price of the knife and the quality compared to other knives 😂😂😂😂 Stay true and entertaining Adam!
i don't know how it compares, but if you look at it next to the lower tier Gourmet knife from Wusthof it makes Adam's knife look inexpensive and it looks like a better knife to boot.
I've been living on some variation of bean-heavy chili (sometimes with a bit of ground beef/lamb or smoked sausage for variety, or white bean chicken chili) since April. It's filling, cheap, keeps you regular, and it has helped me lose about 80lbs by not eating random crap or the usual pizza and taco bell. Sometimes I'll even just throw together drained chickpeas, smoked kielbasa, spices, and a couple cans of spicy marinara for a quick and simple chili that cooks quickly and tastes spectacular. Happy to see someone else on the chili wagon. EDIT: I nearly forgot my favorite, super-secret ingredient--Taco Bell Diablo sauce! Really though, any smoky chipotle hot sauce will do, and I'll even dice up some chipotles in adobo as well for that flavor. I just have a million packets in a jar on the counter from the occasional "treat yoself!" moments.
If you haven't yet, I HIGHLY recommend doing chili verde (with tomatillos), it's incredibly good and no real extra effort other than bringing in a broiler to char the tomatillos
The secret to a good pot like this is to have meat and beans together, if you skip either one of them, you will notice that the dish isn't as good on the taste in my opinion. There is something with the beans and meat that elevates the taste I have found.
the chunky chili " rooster " sauce is my fav to add to chili for added spice and flavor, will have to try some diablo and already have the chili in adobo but havent used it yet, time to make a run for other ingredients lol
I must admit, you had me laughing. But, so true. Just throw in what ever is good. Too many people get so serious about chili recipes. A friend of mine who was a cook, always put some of the morning's brewed coffee in there too. Fun video.
Chilli is the one meal I've literally never made the same way twice - and every iteration is better than the last! The last couple times I've made it, I've played with tossing in a whole pint of Guinness as the liquid (topping up with veggie broth as it simmers out), as well as a can of maple baked beans for sweetness (and more beans) :D
You know I like a bit of sweetness in my chili too, and last time I did that with maple bacon but I did too much maple bacon and it was too sweet. I never considered baked beans, I might do that instead. Cheaper and easier to make. Although, I cook chili mostly for a chili competition so I don't mind a little extra effort and expense if it makes the final product better
One of the things that I picked up from a teacher of mine back in high school that often brought in a big crockpot of chili for anything where we got stuck doing things or if it was snowing for anyone who wanted it is that adding corn to it is really good, and if you like tomato chunks, adding some of your favorite salsa to it is a great thing.
I started adding dark chocolate to chili about 18 years ago after watching Rick Bayless make Chicken Mole. I usually add a couple dashes of cinnamon as well.
Mexican cinnamon vs the commonly-found cinnamon you find in every grocery store, that makes a big difference too. If I used the other stuff in my carnitas, they'd be almost sweet. But Mexican cinnamon is a much milder and warmer flavor.
My brother does his half bean half ground turkey. It's certainly non traditional, but I could eat it 4-5 times in a week and not get too bothered. Once you get all the other components like the vegetables and spices right then you can throw anything in there.
I've done ground turkey before -- form into ping pong ball sized meatballs, pre-brown them and dump into the crock pot with everything else (INCLUDING AT LEAST ONE HABANERO). I can confirm that turkey chili is amazing. 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Same here but instead of turkey we use chicken. Beyond that what my family used to do is 1 part deer meat (family full of hunters) and 1 part beef. Although I've done only deer meat before and it's not bad.
This is the video that I wish existed a year ago when I first made chili. I was so confused how every recipe for a supposedly simple stew was complicated. It took me took long to realize that all I needed was ground beef, onion, beans, diced/crushed tomatoes, and spices. Good video.
That's just a million variations, and every home cook/ chef wanting to put their own spin on it. If you've made it a hundred times, you start to learn what you like or don't like in your own version, and tailor it to your preferences. My mom always made chili with ground turkey and I still love hers. When I make it, I prefer to use some cheap cut of beef, seared and then cubed up, and I prefer to cook it for a long time to get the liquid to reduce and concentrate the flavors. But she says my version is too rich :)
I like to add bell peppers, and you'd be surprised how the flavors change if you add a half a can - up to a can of beer. Works wonders to develop a little flavor. Cheers!
@@Osirisjb21 I like bell peppers too, but the problem is that they get pretty mushy by the time you're eating leftover chili. One of the recipes I came across also called for some beer.
I JUST made improvised chilli last week (for the first time ever) and it was almost beat for beat EXACTLY this, I feel kinda proud now, and you should too Adam, because you definitely rubbed off on me - I wouldn’t have done this before your videos. Biggest difference is I had a couple of left over carrots and celery stalks, and a random “fajita spice mix” that needed to go, so they all went in there as well, and now I have frozen chilli for a week, for lazy days over the next month 😊
"Frozen for lazy days" is one of my favorite things to do with chili, or soups, or stews, even roasts. But also, I'm a single person and have no idea how to make these dishes in "We're not feeding an army here!" amounts.
@@AlatheD jeah thats the biggest problem i encountered when i got my first own appartment... i have cantina food at work and dinner is bread and cold cuts so usually the only meals i cook at home are on weekends. whatever i cook i usually end up either overeating or eating the same stuff for the next two days breakfast lunch and dinner....
I'm also making bigger quantities than needed. When you cook for yourself it's pretty much inevitable. As pointed out, the secret is to freeze it. Then you don't even have to eat in on the same week you cooked it. You can cook something else, have something easier to make that doesn't require portioning like à sandwich, grab take over... then you can reheat your frozen Chili, soup or stew of few days later or even up to à few weeks (more is probably not sanitary, depending on the quality of your fridge).
I like how all the NO!'s are stuff that I've come to realize myself when making chili. My own variations on the recipe involve: - Adding about a thumb sized piece of ginger and celery, finely diced and mashed - Using a little black pepper as part of the spice mix - Mashing all the spices with the celery and ginger and frying it a little before adding the tomato (or meat) - Using strong black coffee if you don't have dark chocolate available - Adding a little bit of pickle spirit from a jar of jalapeños
How dare you suggest that we change an arbitrarily defined dish to better suit our needs!!! I and I alone get to decide what is chilli and what isn't!!!
Made this last night... all of the above plus a can of chipotles in adobo. The perfect combo and no effort required for enough great chili to feed us for several busy holiday cooking days 😁 Have a great one!
I made it just like this over the weekend, except I added a can of southwest corn. Turned out really well. For the peppers I used 5 finely chopped fresh jalapeños, left the seeds and ribs in for 2, and red bell peppers.
After THE vegetable soup video I was expecting him to yell "NO!". But a minute of regular toned voice made me drop my guard, only to hit me with a can of beans like a truck.
I got your knife last year, and a month later, my husband got me a much more expensive Wusthof knife for Christmas. I love and use them both interchangeably. It's a great knife.
Ok so this is 100% my favorite video youve made so far. The others may reveal some lost culinary technique or educate me on the nuances of proteins, but this video was the one we all needed to hear. Love it
I just made this and it was a huge hit! I love the philosophy of “dump in spices until you like how it tastes.” Admittedly I think I accidentally added more chocolate chips than I intended, but that gave the whole thing a really delicious mole vibe. Super good! Edit: I made the mistake of scrolling through the comments of this video. My god, the amount of people that apparently think Adam’s gonna break into their house and force them to make vegetarian chili at gunpoint is hilarious. Make what you like and want to eat. The whole point of this video is that you can make something really delicious and economical for a family and/or a crowd without meat. Adam literally also has plenty of videos about beef stew and steak and roasts on his channel, it’s not like he’s out here saying “you must be vegetarian and if not you’re not a good person.” And if you try making vegetarian chili and don’t think it’s delicious, you’ve ignored the basic guiding philosophy of all chili, which is: “add spices until you like how it tastes!”
This kind of honesty (both in the plug and the recipe) is such a rare thing in today's world. Please keep being yourself! Wish a great holidays for the whole of the Raguseas!
I actually add siracha to my chili to give it a little extra spice. I find that it actually works shockingly well as it also adds a touch of sweetness as well.
Watching this while eating a bowl of chili I made last week! Got more than 10 meals out of just over a pound of beef, and it's delicious! I really like adding just a little lime juice and/or vinegar hot sauce after I heat up a bowl to keep it bright and fresh. I like to mix up crackers, corn chips, mini quesadillas, cheese, sour cream, etc as accompaniment so I'm not eating exactly the same thing every day.
I usually chop up leftovers and throw it in my chili, a lot less likely to get wasted. Extra taco meat, fajitas, roasted chicken, even hamburger patties all work really well.
Lifetime member of the International Chili Society here. You are absolutely right. You won't win any competitions with a really good dinner chili but it tastes better and a couple of bowls with a bunch of saltines won't give you a bellyache either. Wendy's makes a nice dinner chili.
Just jogging around the internet today and following "Adam" as most of us do, this popped up. This is what I am talking about. Simplicity at its finest. No pretentious crap here. Just dump some good-tasting stuff in and go enjoy life. Devour for a coupla of days. Now, we're talking.
Hey Adam! I can't remember if you've talked about this before, but could you do a history-like lesson on the various types of flat breads? Like how come pita bread isn't considered naan, or both pita and naan "can't" be used as pizza dough. 🤔 or where some flat breads originated. Wouldn't mind a recipe on the easiest to make, or the cheapest lol
Oh! While this won't answer all your questions, you should look for his video experimenting with home pizza doughs. It's all about his quick dough recipe and changing one ingredient at a time to see different effects (less or double yeast, no sugar, etc). At the very least it might be a good starting point to find the easiest and cheapest technique for yourself.
@@chadloveland2821 we used to make mini pizzas that way at work! The wood oven was used to cook naan and pizza, so sometimes you just subbed out one dough ball for another for your staff meal.
Wow, can feel--I mean hear the passion in his voice about his chili? LOL.. I love it. A man after my own heart when it comes to chili... And the chili turned out delicious. Thanks Adam.
Cumin is _the_ ingredient that gives chili its distinctive flavor. You can use all different kinds of chilis, but without cumin it's not recognizably chili.
I made this chili and added the chocolate, it was perfect. Family loved it. Was not what they were expecting. It was a hit. Thank you. Best chili I have ever made.
Love this. As a (former) chef that does enjoy fancying things up every now and then, there is nothing wrong with sticking to simplicity. The number of times I've shocked people by saying that I don't always make home-made *everything* is staggering.
1st time visitor, and a new subscriber. Got here via a link posted on reddit. The person posting had actually cooked her own beans, prior to making the rest of this recipe. All the positive comments, from others who are familiar with your channel, are what influenced my decision to subscribe.
Amazing coincidence I made Chili yesterday and literally had most of these thoughts and so here I am literally nodding along and laughing at how much this validates my method yesterday! Enjoy chili season everyone!
Still have a pack of beans lying around here. I think, I know now, what I'll make with them this weekend. Bless the algorithm for washing this video into my recommendations. I like this approach of making one big batch of food that lasts you a few days. Also big thanks for voicing this part of "not every meal has to be a feast". I often hear these arguments "but heated up food doesn't taste good" or regarding drinks "water tastes boring"...like, come on. I drink things to stay alive and eat food to get through the day. If I need fun, I play some games or whatever.
I love when you make videos like this. I've always been the kind of person to just kind of improvise with my cooking and many of the other cooking channels in the world perpetuate the stigma that cooking needs to be done a specific way.
greatest chili hack i tried thats not traditional is using a can or 2 of canned chipotles in adobo sauce. it feels like cheating but it totally makes the chili so much better imo
I mean it's close enough, adobo sauce is chili powder, vinegar, sugar, garlic, and herbs, so theat's almost all of your seasonings that you'd be using anyway, the chipotles just add some heat.
Just made the chili. It was totally easy and it could simmer while I was working. Really delicious! I always hated beans in Chili, but this is so yummy and I have no Idea why. Also just throwing any root vegetable in seems like a good idea.
What a surprise. A guy named pickle Rick is incapable of assimilating information. Your generation needs to read books man you have literally zero attention span
Is there a playlist of Adam's "NOOO!!!" recipes? It's definitely a genre of his at this point and requires its own playlist!
I'm glad that I'm not the only one who loves when he does this!
@@GallaghersEyebrows omg yes!!! idk if i remember anything except the veggie soup one but also a fan
@@lizaveta8975 Macarons too!
This one was bad. I did not appreciate the yell.
OMG he has more vids like this? I'm lmao over this one
Oh boy I can't wait for Adam to recommend the correct cuts of meat I need to use to produce a great chilli. I'm also looking forward to his authentic spice mix recommendation to make it super authentic!
Ox tail would be dope in this though
He also should a an authentic Mexican chocolate
NOOOOOO!
@@stevexracer this is chili
I've tried a few and I like stewing steak the best.
Tons of flavour, nice and lean, falls apart after an 8 hour slow cook.
I've found a lot of supermarkets have been replacing it with "Diced Beef" recently which I find to be completely tasteless in something like this.
Short rib would be similar but much more fatty.
"I don't even know what this one is, but it's red so I'm putting it in the chili" is the exact reason why Adam is the GOAT of youtube cooking channels.
Had a good laugh out of this one, I was about to comment the same thing.
YES! This was literally how I started cooking. "huh, this color looks right, smells nice too... in it goes!"
@@devon-crain Yeah lol. This whole video shows a very realistic home cooking process. No one really follows exact recipes for these kinds of meals. Cooking by "feel" is more than valid.
Haha ..this one got me as well
Just make sure you aren't dumping cinnamon into your chili
“You VILL eat ze beans!”
"Is the German WEF in the room with us right now?"
@@dgoosen4878 “Yeees… Good goy… Call the noticers schizos…. Protect God’s chosen…”
😂😂😂
Mutter?
thanks klaus
I feel a sense of reassurance that I have been following the "just dump stuff in from your spice rack until you like the way it tastes" school of cooking for more than ten years.
The best cuisine
I work in a restaurant and I also cook like that (unless I'm doing A la Carte)
I DEFINITELY do not agree. He is getting bizarre
same! Only bummer is whenever i really make something special and awesome, I have no freakin clue how to re-create it lol.
@@99bajakid Sounds familiar.
"I don't even know what this is but it's red so I'm putting it in my chili" is my new favorite quote from Adam and I'll be definitely following his advice
I was a minute in and said to myself "wow, Adam seems really relaxing today, is he always this calming" and then 'it' hit me and I nearly fell out of my chair. Another classic
For real. I found it quite relaxing until the first NOOO.
Sadly he's wrong about the beans. #texasstyleFTW #nofarts
@@DiggaDiggaDug He's back to true form it's a pleasure to see
It was only yesterday when I talked to my wife about how Adam had gotten very serious lately, good thing to see this format back.
My problem here is he’s usually the one who says “You can make it however you want” but this time he’s saying “NO MEAT IS WRONG DONT EAT THE MEAT!”
For a more traditional chili, it’s best to prepare it in a large Dutch oven over a fire next to your horses and fellow cowboys while singing songs about the beautiful lady you’ll marry one day.
AKA - Cowboy Kent Rollins !!!
I made like 20+ meals worth of chili using this recipe so will have to freeze most of it . A lot of the beans/ tomatoes that I used were a few years past their best by date but the USDA website said they should be good as long as there is no damage to the can or bad odors when opening. If you're not already working on it I think a video on the history/shelf life of canned foods and home canned food would be interesting.
He actually talked about it on the pod a little while back!
just checking in: you still alive... or?
@@harryiii3361 Yeah I'm still good. Here's what it says exactly from the USDA website: Store commercially canned foods and other shelf stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes. High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years. If cans are in good condition (no dents, swelling, or rust) and have been stored in a cool, clean, dry place they are safe indefinitely. While extremely rare, a toxin produced by Clostridium botulinum is the worst danger in canned goods.
NEVER USE food from containers that show possible "botulism" warnings: leaking, bulging, or badly dented cans; cracked jars or jars with loose or bulging lids; canned food with a foul odor; or any container that spurts liquid when opening. Even a minuscule amount of botulinum toxin can be deadly. Can linings might discolor or corrode when metal reacts with high-acid foods such as tomatoes or pineapple. As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.
Yeah. Most expiration dates on canned goods is for liability reasons. Just general standards. And to account for manufacturing defects that might not show up till its been on the shelf for years.
Just put it in a pot and BOIL IT!
OK boomer
@@jamiedahlin6620 it's a reference to a previous video on making soup
THE INDUSTRIAL REVOLUTION WAS 200 YEARS AGO!
NNNNNYOO!
You guys should really run any random search for YTP Adam Ragusea, it's some of the funniest shit no ones ever heard of.
He's cooking with the energy of a tired parent on a school night, right down to the yelling at us to just eat the food already.
To the naysayers, Beans can go in Chili
Im a Texan born and raised. And even was raised with a no beans chili and in college I took a required writing class that was centered around gobs of research. The type of research real journalists do. So not just the library (still a lot of library), but investigative research. Finding information yourself in the real world cataloging it publishing it online as a source of information to site and pull from. We had all semester to pull this off and was one of the most biggest efforts in college for a single outcome, minus maybe orchestra rehearsals, I ever had to see through. Because I went to a Texas university the professor had us pick something easily associated with our state. Would have been hard for me to research the tower of London and investigate and catalogue stuff not simply found in a textbook all the way in Texas. So I picked Texas Chili. I went to the university library to get a few books that talk about the history of Chili. Surprisingly there were plenty. But one of my ways I expanded my search was church. Old texas churches to be exact.
Often times church women groups in the 1800s and 1900s would compile recipes from the congregation. And then sell them as ways to raise money. My church growing up seemed to have one almost every few years or so. Almost every single one would have a chili recipe. And to my surprise the older those books got, usually WW2 and back they usually had beans in the recipe. But didn’t they know Texas Chili doesn’t have beans in it? Did these small country churches all get it wrong for decades. No they didn’t, what I found was a rabbit hole conspiracy by the beef industry that changed how Texans thought about Chili forever.
The cliff notes is. There were two popular types of chili in Texas trail chili and the chili queens of san Antonio’s chili con carne. Like all popular things people started to copy the Chili queens. Mind you not every Chili Queen vendor had exactly the same recipe. Most was all meat but there were variations that included beans as well. Just as today not every food truck selling al pastor tacos are exactly the same. But regardless many had family recipes of cattlemen trail Chili that was popularized by chuck wagons. Chuck wagons were hugely influential to modern day chili. Being one of the first places instant chili mixes were used. And on the trail the had at hand only dry ingredients most the time. Dry was lighter to transport, stayed fresh for long periods of time, and with just adding water and heat could be turned into a feast for the men wow worked all day moving cows up Texas. And although dried beef and rendered beef fat was important part of it, it was dried beans they used to make the Chili be the protein rich meal it was. So what happened. WW2 did, and the beef production is increased for canning rations for our military. Texas beef sellers don’t have to out in any heavy lifting finding mouths to buy up their beef during wartime. The US government is buying up so much that people back home have to ration foods at home, something they were already use to with the great depression previously. So war time ends beef production still at an all time high and the 1950s start and they for the first time in a decade have way more beef than they can sell. So what do they do?. They go to Texas Newpapers, Texas magazines, and Texas radio and do stories on Texas Chili. They highlight a prominent Dallas figures Chili recipe as the “Best Chili in Texas” Set up Chili cook offs centered around an all beef chili. You back from the war, new job new family, you open Texas Monthly and you see an ad that looks like an article. And it pretty much says a successful man that provides for his family has an all beef chili. You’re not a failure are you? Putting beans in your chili thats a sign of struggling. Thats what your parents went through because of the Great Depression, but your a success now in a promising new post war America. You don’t need to eat lean.
They discreetly paid to get people to think Texas Chili doesn’t have beans. And if you’re putting beans in it you’re just being cheap. So it’s no surprise church cook books in the 50s and 60s and on started to have less and less recipes with beans in it. Suddenly the chili recipes that would get passed down, just didn’t have them.
But yes Chili can have beans in it, and I as a Texan put beans in mine.
Fantastic conment and work. Its crazy how viral things could go back before people were as sophisticated discerning advertising.
I'm from Alabama and people look at me funny when I say I like my chili with no beans.
Finally!! Someone explained what happened to the beans in TEXAS chili. In 1980 I moved from Iowa to Houston having grown up in and around Kansas City, Missouri and six years in the Army. There had always been beans in the chili bc it’s an inexpensive way to stretch meals. But when I got to Texas no beans and you put it on rice! I didn’t want Chinese! Every place else in the world has beans in their chili. I call Texas chill “meat stew”. With all the cattle in Texas I NOW understand. When WW2 ends no rancher wants to cut his herd. “What’s for Dinner?” BEEF!
I would have loved to have seen some of those old church recipes.
Adam when I made this chili I think I outdid myself. Followed your instructions, used beans leftover from your red beans and rice recipe (they were sitting in the freezer for a month at least) and some additional canned beans from the store, bell peppers, poblano, with onion carrot and celery and any tomato sauce I had in the cabinets. We had some leftover turkey bacon and pepperoni so against your instructions we threw that in as well. After the first taste (when the seasonings were done that is) I think I discovered my new favorite weeknight meal. I can never go back to old chili recipes because of you. God bless you.
Also it didn’t even simmer for that long. 30 minutes is a generous estimate for how long it cooked. Honestly this chili is probably perfect for chili dogs as well.
Chili without mit is shit
@@alexlehrersh9951 That's just like, your opinion, man
I'm 100% onboard with the philosophy of making 1 large meal that will last 3 or so days. It's so much less of a hassle during the week and also saves a ton on electricity costs. Red lentils have become a favorite thing to make - red lentils stewed with spices that smell right and whatever veggies I have on hand and a lemon or some yogurt mixed in. So simple and healthy, and lasts for days.
Kidney beans are really good as well if you like red lentils just soak them overnight in water
@@impyrobot and make sure to cook them properly, cook it too low and you've made the edible version of death
South Asian families already making food enough for a week, from the beginning 👁👁
Lentil curry is an amazing make-ahead meal. I'll make a giant pot (throw in some freeze dried carrots, celery, and onions to save even more time). The best thing is that when you reheat it, you can add different things every night so that it seems like different meals. Maybe some cooked chicken, a few frozen shrimp, a veggie blend, spinach + chickpeas, etc.
@icankillbugs If you don't understand how spices work I'm sure it is, luckily they've invented such wild ideas as "chili," "curry," and "stew"
These 'shocking secret' videos have to be some of the best on your channel. It's really refreshing to see a FoodTuber actually make _food_ , not some ridiculous extravaganza. Don't get me wrong, it's entertaining to watch someone make a really impressive dish, but I think it's equally as important to dial things back and remind people what cooking is really about.
Yes indeed. I’m not trying to win the blue ribbon at the county fair. I’m just trying to get food on the table for these ravenous people in my house.
He already does "actually make food", whatever that means. His videos are tailored to the home cook and it's quite possibly my favorite thing about his content. He could have done that here *without* being smug and condescending and shitting on his prior videos as well as members of his audience.
Sometimes people just need to cook dinner.
Have you seen the Cooking With Jack Show?
@@MrKyel17 Agreed, he doesn't have to be so smug about having one meatless recipe when 3/4 of his recipes are meat focused and he has been sponsored by CrowdCow. I like to cook meatless as well but this rubbed me wrong a bit
Of all of your videos, this one has stuck with me the most. You're absolutely right that we expect too much from our food. In my opinion, there are four main pillars of cooking: cost, effort, nutrition, and taste. The first three are easily the most important, yet taste is the one we are least willing to compromise on. I make this recipe all the time. It's never exciting, but it's always comfort food. I always add a bit of frozen corn at the end, and to liven it up, I usually eat it with bread or hash browns.
I will say using whole dried chilies results in a massively different flavor, but I completely appreciate how Adam is one of the few UA-camrs who is actually looking out for the "lazy" cook in all of us . I feel like with every step, ingredient, extra pot, etc. he makes a conscious assessment if the return on effort is worth it.
Yeah I agree and I think that gets missed here, rehydrating dried chilies adds multitudes of flavor that you won’t get with just sweating some fresh ones
@@danielhowell167 In general any recipe that calls for large amounts of chili powder can be dramatically improved by using whole dried chills, The stuff most of keep in our pantry just doesn't have as much flavor, and it's surprising how much of a difference it makes. But yeah I get his point, not everything needs to be a Kenji Lopez weekend recipe, and good enough has value.
Not just lazy, most people don't have the time for that and still wanna eat healthy and tasty.
You guys all missed it. The smoked paprika and "red spice" is whole dried chilies!!! It's exactly what you want but pre-ground so the end result is the same since you would blend and stew it until it gets completely incorporated.
@@danielhowell167 The powders are dried chilies and it rehydrates while you stew it.
One thing I love about chilli as a weeknight meal is that you can vary what you serve with it and get a range of different meals. 1. chilli nachos 2. Chilli writh rice 3. Chilli burrito etc.
Chili dogs!
@@JohnGuyJohn sonic approves
I like chili with cornbread
personally love chili and cheese on fries
Slap that chili right over a beautiful wedge of homemade cast iron corn bread. my favorite way to eat my chili
I think I really needed to hear that part about "not every meal needs to be a trip to the amusement park." I don't eat some days because I just can't be bothered to cook something nice and I just never questioned it.
Thank you. This has meant a lot to me.
On that quote, didn't Anthony Bourdain once said "Your body is not a temple, it's an amusement park. Enjoy the ride".
You don't eat some days?
How do you survive, and or how do people around you survive
@@geennaam1201 You can go a day without eating once in a while it's fine.
@@SnowDemonAkuma
Okay sure, I cant
@@geennaam1201 then don't
As a former kid who was extremely picky and afraid to try things, finally sucking it up and trying beans in my chili was absolutely game changing as a young adult. They really do make it that much better
“Now that I’ve been yelling at you for a while, let me sell you something” got a giant belly laugh out of me. Maybe the most perfect segue ever conceived.
Pleased grammar Nazi here: Thank you for spelling "segue" correct.
;-)
Adam PLEASE do more of these "SHOCKING SECRET" videos. Your penultimate one was 2 years ago. And only 2 prior! "And NOOOO!!" I LOVE those videos.
I hope you're being sarcastic because this kind of clickbait title is what is ruining UA-cam.
@@milesrout It's not
@@milesrout What’s ruining UA-cam is far more than just clickbait titles
@@milesrout this aint even clickbait
@@milesrout It is, and this is a parody of that
This is really excellent. Adam acknowledging the notion that food has to be 'impressive' is something I didn't expect, but that liberation really is wonderful.
hes talked a fair bit about his own dark past with cooking to impress rather than cooking to please
Bean juice tastes funny and one of my favorite parts of making chili is pouring it all down the drain before rinsing my beans off. Chef's kiss!
Adam yelling at me was surprisingly cathartic. "Not every meal has to be a trip to the amusement park" is going on my fridge. Sometimes I forget that while it's fun to cook, it's overwhelming on weeknights and I have my expectations way too high.
Adam you've really released this just as I have chili simmering on the stove, no joke!!
No joke either-me too! What a crazy random happenstance
@@aekaydubs Me too. Making a big pot for my burger van.
I have some southern style red kidney bean soup in my slow cooker as I'm watching this. Beans are freaking cool man
I JUST ATE A FROZEN PIZZA
Currently cooking some spaghetti for a quick (and probably dirty) pasta & pesto.
I've never made a single Binging With Babish recipe, but I've made this chili 3 times since you've put out the video (although I do replace one of the cans of beans with a pound of ground beef, please don't yell at me Adam). Absolutely saved my grocery budget, and it's absolutely amazing
No, you see, closely following recipes is important and any deviation from the written path is disrespectful to NNNNNNOOOOO!
As for Binging recipes: pasta aglio e olio and the potato leek soup are easy peasy and taste nice, give them a shot.
Same man.
I mean, I don’t actually make this particular “recipe” I just follow the philosophy.
I add what I want until it tastes like what I want it to taste like. If I can’t figure that out, or lack ingredients, I’ll look up recipes and get some ideas.
I’ve found that it’s almost impossible to fuck up beans in sauce. My partner loves it and thinks I’m better at it than I am. Buy a bunch of tomatoes, beans, spices in bulk. Get some fresh ingredients. Sling everything together until you like it. Serve in an attractive bowl. Masterpiece.
I legitimately appreciate Adam’s unpretentious take on cooking. His macaroons video actually inspired me to put more effort into learning to cook after realizing that it didn’t have to be some tedious rote approach. It’s so obvious in retrospect, people throughout human history just kind of did whatever the hell they wanted when they were cooking and eventually figured out what works. Nowadays, we’ve got all these good tasting things figured out, so you can just buy whatever you want, cook it up, and it’ll probably work out.
Most babish recipes are fine and easy to execute with little skills. my problem is that they don't respect your dishwasher, clean up time, or usually have ingredients that make it impractical to make for weeknigths.
NNNN-yeah, I might do that too if I have some beef around, sure.
This is now my favorite cooking video. It encouraged me to simplify and be creative. I made a delicious chili that also happened to be healthy, convenient, and economical. These are all excellent motivators for cooking good food at home. Thanks Adam!
so gratifying that you mentioned chocolate. a bit of unsweetened cocoa powder is a good substitute for chocolate chips of you have one and not the other. another similar addition borrowed from curry is a medium pinch/half a tablespoon of instant coffee if you've got it around, a really good and easy way to make the chili taste way more effortful than it actually is.
Molasses is also nice if you're looking to add sweetness along with a kick
Yup. Either coffee or dark beer will be my liquid addition of choice to the spicy tomato stew.
coriander leaves (a.k.a. cilantro) is also pretty common in mexican food, so why not use some of the seed as well, if they have the leaves, they have the seeds too
I have a chocolatey vietnamese coffee blend... Wonder if that will work haha
Espresso.
Adam falling for Big Bean propoganda
Right?! The Big Bean Lobby Machine is taking over cooking tube! Humans didn't evolve to fart his much!
@@DSesignDI found a doctor that said beans reduce the chance of colon cancer …. Once a week reducers cancer by a good amount twice and three times is better … once you are eating a small amount of beans everyday your gastrinal problem is solved … I might have saved your life …. If you’re willing to listen to a stranger and do a little research
Based on
What I love in chili con carne is that it goes well with rice, tortillas, taco, white bread, pasta, as itself, you name it. It's so simple, yet full of flavor and it's multipurpose food.
Edit: I also like beans.
Baked sweet potato with chili is awesome, I recommend it
Corn bread's another good option.
Like Adam, I'm a fan of heterogeneous textures, so I often like to have something crispy with my chili - often tortilla chips or other corn chips (like Fritos). Sometimes I sprinkle them on top, other times I use the chili as a dip for the chips. Occasionally, I'll sprinkle corn nuts on top of the chili instead of having chips.
Try straining off most of the liquid and putting it in an omelet.
@@Jason-iz6ob you just changed my life that sounds so good holy shit
mashed potatoes can slap too ngl
God I love this video so much, Adam just being unhinged and so real is why I love him
Pro-tip: BLACK COFFEE is also amazing in Chili - serves roughly the same purpose as the dark chocolate just without the sugar
James Hoffmann will have a field day with this
i toss a spoonful of instant coffee in. Does a great job.
Or can use plain cocoa powder
Cinnamon also works!
@@Dandelion_StitchesThank you. I'll yry that
I would like to thank these SHOCKING SECRETS "recipes" for helping me gain my confidence in low-waste cooking. Realizing that, as long as I get the timing reasonably right, I can throw basically any cookable vegetable in a pot with canned or dried legumes (maybe a handful of dried whole grain like brown rice if I'm feeling extra adventurous) and get a pretty tasty meal at the end of it has meant we've thrown out a lot less food and had a lot more homemade meals in the last few years.
Same!!
If you are interested in low-waste, the stalks of broccoli and cauliflower are fine for eating. Just cut off the tough outer layer.
That's how I cook at my dorm, just throw shit on the pan, mix it a little, add some spices, cook some rice or pasta and BOOM - easy, cheap, healthy, and usually even pretty good tasting meal ready in around 20 minutes.
Somewhere in my travels, I came to the conclusion that throwing whatever is in your fridge and pantry into some broth is actually a legit way to make an Asian hotpot.
Based on why you cook this chili and your philosophy behind it I'd wager you have a killer split pea soup recipe somewhere
I made chili for the first time following the instructions in this video and it came out great. Thanks!
Adam, Ive watched quite a few of your videoes and this is easily one of my favorites. Between the jokes, the solid/simple recipe with ingredients below, and the transparent/honest ad for a solid product at the time. Its just great. Thanks for making this.
The “but first we must” …. “NOOOOOO!” series of Adam Ragusea videos is by far my most favorite form of Adam’s pragmatic cooking. I’m here for it 🎉
AreAdd power Y it lyc you
Those videos have the "The SHOCKING SECRET to________" name.
I like the idea but hate the execution of it... The voice changes really hit me the wrong way for some reason.
I loved this video so fucking hilarious, tell me some other videos in mind he uses this same "comedy" thingy
@@twosidesbaked8689 One about macaroons for sure.... then a veggie soup one.
"NOOOO!" - so happy you brought this back, Adam.
Just made a version with an onion, chopped jalapeños, chopped red, orange, and yellow bell peppers, and 3 types of canned beans!! It is awesome (having my first bowl now) and no meat is needed. This is also very affordable. Thank you.
Try adding some corn, canned or frozen. It adds a lot of color, some nice carbs and a hint of sweetness too.
4:04 this is exactly how most Indian households function when it comes to weekday meals. Usually a pot of dhal (lentil curry) with a starch like rice or roti can last a few days. Honestly it saves so much time and effort, and usually if you want to spice it up on the second or third day, make a portion of veg or another starch to go along with it, but honestly, the food is dense and filling enough on its own. Glad to see more people adopting this mindset.
Re-adopting, that mindset used to be common here too, I grew up with it and never lost it. People are spoiled AF nowadays. 😢🤓🍻
yeah
Work larder, not harder. 👌
It's also why they have the weakest grip strength in the world out of all ethnic groups
I absolutley love this "shocking secret" format XD The vegitable soup video is what started my journey into "intuitive cooking" as i like to call it. I just throw stuff together, sometimes loosly inspired by a recipe and it always turns out fine as long as i stick to a few basic principles. Cooking can be surprisingly simple if you want it to be simple.
I believe this is a super important method to learning what flavor combinations work for you and helps hit on that "perfect method or ingredient. Rarely are they inedible, sometimes just ok, often quite good, and sometimes have people raving and asking for a recipe that leaves you saying that it is a "special family secret" in order to get out of admitting that you may never be able to recreate it.
very true! food should be good but should be like easy enough to make every night
Hi fellow Richi, you made me think about it... Seems like I almost never follow any recipes anymore. If I look at a few recipes for a new kind of dish I want to try it's only to get a basic idea about the ingredients and their approximate ratios and the methods used to create that dish...and then I proceed to do what I want anyway! :-D
It is most important to know what your doing, not to be able to do what others tell you. In cooking as in live.
I literally do the same base spice mix with some coriander, and lots of smoked chillies(cayenne/chipotle)
Sub your fresh peppers for dried anchos, sub your chocolate for cocoa powder, use mustard instead of mustard powder, use ketchup to provide some of the tomato sweetness (I use spicy, not very sweet canned tomatoes), and add ground beef (with ALL of the rendered fat mixed into the chili) and you've got my standard chili.
NOOOO!
Agree with all your choices as that's essentially what I go for. Though I will usually toss in a mix of peppers such as Guajillo, Mulato, Chipotle, cascabel and arbol with the mix varying depending upon what taste and degree of heat I'm looking for. (Helps to have an International Food market down the street so I can pick up most anything I need for chili there.)
Interesting choices but I dig it
YES!!!! this is chili, everyone's tastes a little different, but the beans are a must, beanless chili is meat sauce.
Love the straightforward and unabashedly honest explanation about the price of the knife and the quality compared to other knives 😂😂😂😂
Stay true and entertaining Adam!
i don't know how it compares, but if you look at it next to the lower tier Gourmet knife from Wusthof it makes Adam's knife look inexpensive and it looks like a better knife to boot.
I've been living on some variation of bean-heavy chili (sometimes with a bit of ground beef/lamb or smoked sausage for variety, or white bean chicken chili) since April. It's filling, cheap, keeps you regular, and it has helped me lose about 80lbs by not eating random crap or the usual pizza and taco bell. Sometimes I'll even just throw together drained chickpeas, smoked kielbasa, spices, and a couple cans of spicy marinara for a quick and simple chili that cooks quickly and tastes spectacular. Happy to see someone else on the chili wagon.
EDIT: I nearly forgot my favorite, super-secret ingredient--Taco Bell Diablo sauce! Really though, any smoky chipotle hot sauce will do, and I'll even dice up some chipotles in adobo as well for that flavor. I just have a million packets in a jar on the counter from the occasional "treat yoself!" moments.
❤
If you haven't yet, I HIGHLY recommend doing chili verde (with tomatillos), it's incredibly good and no real extra effort other than bringing in a broiler to char the tomatillos
The secret to a good pot like this is to have meat and beans together, if you skip either one of them, you will notice that the dish isn't as good on the taste in my opinion.
There is something with the beans and meat that elevates the taste I have found.
the chunky chili " rooster " sauce is my fav to add to chili for added spice and flavor, will have to try some diablo and already have the chili in adobo but havent used it yet, time to make a run for other ingredients lol
humans have been eating a similar diet called "perpetual" stew for a long long time.
Adam throwing a tantrum always drags the enjoyment of the video down
I must admit, you had me laughing. But, so true. Just throw in what ever is good. Too many people get so serious about chili recipes. A friend of mine who was a cook, always put some of the morning's brewed coffee in there too. Fun video.
Chilli is the one meal I've literally never made the same way twice - and every iteration is better than the last! The last couple times I've made it, I've played with tossing in a whole pint of Guinness as the liquid (topping up with veggie broth as it simmers out), as well as a can of maple baked beans for sweetness (and more beans) :D
You know I like a bit of sweetness in my chili too, and last time I did that with maple bacon but I did too much maple bacon and it was too sweet. I never considered baked beans, I might do that instead. Cheaper and easier to make. Although, I cook chili mostly for a chili competition so I don't mind a little extra effort and expense if it makes the final product better
One of the things that I picked up from a teacher of mine back in high school that often brought in a big crockpot of chili for anything where we got stuck doing things or if it was snowing for anyone who wanted it is that adding corn to it is really good, and if you like tomato chunks, adding some of your favorite salsa to it is a great thing.
I do the same. Hate it when I let people try stuff and they ask for my recipe! 🤷
Ive been putting Dijon mustard and mushroom powder in my chilis lately
@@catalyst3713 Mustard powder is also one of my go-to ingredients! Almost adds a slight cheesiness :)
I started adding dark chocolate to chili about 18 years ago after watching Rick Bayless make Chicken Mole. I usually add a couple dashes of cinnamon as well.
Both are great to add, try ditched vs non Dutch coco
Mexican cinnamon vs the commonly-found cinnamon you find in every grocery store, that makes a big difference too. If I used the other stuff in my carnitas, they'd be almost sweet. But Mexican cinnamon is a much milder and warmer flavor.
I put ground coffee in mine. Absolutely delicious.
My brother does his half bean half ground turkey. It's certainly non traditional, but I could eat it 4-5 times in a week and not get too bothered. Once you get all the other components like the vegetables and spices right then you can throw anything in there.
CHILI IS BEANS AND SPICY TOMATO SAUCE
I've done ground turkey before -- form into ping pong ball sized meatballs, pre-brown them and dump into the crock pot with everything else (INCLUDING AT LEAST ONE HABANERO). I can confirm that turkey chili is amazing. 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Same here but instead of turkey we use chicken.
Beyond that what my family used to do is 1 part deer meat (family full of hunters) and 1 part beef. Although I've done only deer meat before and it's not bad.
The older I get the more I enjoy Adam's content
This is the video that I wish existed a year ago when I first made chili. I was so confused how every recipe for a supposedly simple stew was complicated. It took me took long to realize that all I needed was ground beef, onion, beans, diced/crushed tomatoes, and spices. Good video.
Feel like a red bell pepper is vital. Obviously that’s just my opinion.
@@TheGodYouWishYouKnew Mine, too. YourNameIntriguesMeVeryMuch.
That's just a million variations, and every home cook/ chef wanting to put their own spin on it. If you've made it a hundred times, you start to learn what you like or don't like in your own version, and tailor it to your preferences. My mom always made chili with ground turkey and I still love hers. When I make it, I prefer to use some cheap cut of beef, seared and then cubed up, and I prefer to cook it for a long time to get the liquid to reduce and concentrate the flavors. But she says my version is too rich :)
I like to add bell peppers, and you'd be surprised how the flavors change if you add a half a can - up to a can of beer. Works wonders to develop a little flavor. Cheers!
@@Osirisjb21 I like bell peppers too, but the problem is that they get pretty mushy by the time you're eating leftover chili. One of the recipes I came across also called for some beer.
I JUST made improvised chilli last week (for the first time ever) and it was almost beat for beat EXACTLY this, I feel kinda proud now, and you should too Adam, because you definitely rubbed off on me - I wouldn’t have done this before your videos.
Biggest difference is I had a couple of left over carrots and celery stalks, and a random “fajita spice mix” that needed to go, so they all went in there as well, and now I have frozen chilli for a week, for lazy days over the next month 😊
Chili is one of these "most things can go" kind of recipe.
"Frozen for lazy days" is one of my favorite things to do with chili, or soups, or stews, even roasts. But also, I'm a single person and have no idea how to make these dishes in "We're not feeding an army here!" amounts.
@@AlatheD jeah thats the biggest problem i encountered when i got my first own appartment...
i have cantina food at work and dinner is bread and cold cuts so usually the only meals i cook at home are on weekends.
whatever i cook i usually end up either overeating or eating the same stuff for the next two days breakfast lunch and dinner....
Hint: never make the same chili twice. Just don't forget, onion, garlic, chiles, and BEANS!
I'm also making bigger quantities than needed. When you cook for yourself it's pretty much inevitable. As pointed out, the secret is to freeze it. Then you don't even have to eat in on the same week you cooked it. You can cook something else, have something easier to make that doesn't require portioning like à sandwich, grab take over... then you can reheat your frozen Chili, soup or stew of few days later or even up to à few weeks (more is probably not sanitary, depending on the quality of your fridge).
I like how all the NO!'s are stuff that I've come to realize myself when making chili.
My own variations on the recipe involve:
- Adding about a thumb sized piece of ginger and celery, finely diced and mashed
- Using a little black pepper as part of the spice mix
- Mashing all the spices with the celery and ginger and frying it a little before adding the tomato (or meat)
- Using strong black coffee if you don't have dark chocolate available
- Adding a little bit of pickle spirit from a jar of jalapeños
Sorry your parents jammed you Stuart and not even spelled right, it’s Stewart
@@trihard2191 its Stoughward
@@djsilversun hog warts
@@trihard2191 Stuart Little
@@trihard2191 Stew Art? Is that a fancy soup ?
How dare you suggest that we change an arbitrarily defined dish to better suit our needs!!! I and I alone get to decide what is chilli and what isn't!!!
Made this last night... all of the above plus a can of chipotles in adobo. The perfect combo and no effort required for enough great chili to feed us for several busy holiday cooking days 😁 Have a great one!
I just take out 1 out of can. I must be a wush. 😅
@@Hhelloo697Nah, that’s reasonable. I like spicy food, but those adobos sure are hot
I made it just like this over the weekend, except I added a can of southwest corn. Turned out really well. For the peppers I used 5 finely chopped fresh jalapeños, left the seeds and ribs in for 2, and red bell peppers.
I just discovered this satire video. I was quite amused.
You might like to try a habanero or two, if you like to kick it up a notch.
After THE vegetable soup video I was expecting him to yell "NO!". But a minute of regular toned voice made me drop my guard, only to hit me with a can of beans like a truck.
Same. I was going into this like "this is suspiciously tranquil when is he- AH THERE IT IS"
I got your knife last year, and a month later, my husband got me a much more expensive Wusthof knife for Christmas. I love and use them both interchangeably. It's a great knife.
Ok so this is 100% my favorite video youve made so far. The others may reveal some lost culinary technique or educate me on the nuances of proteins, but this video was the one we all needed to hear. Love it
Adam must be the funniest and most educational "home cook" youtube channel. Truly a gem.
So glad the chocolate was part of your recipe outline - it's such a great 'secret ingredient' for chili that adds huge depth 👍
A tiny bit of cinnamon also works some magic
@@Are_you_eyeballing_me Totally, I'm not a huge fan of cinnamon, but in Chili combined with chocolate, a muss
@@stevexracer why not?
@@stevexracer you're right... tofu would have totally been the better option😉
no f u
I just made this and it was a huge hit! I love the philosophy of “dump in spices until you like how it tastes.” Admittedly I think I accidentally added more chocolate chips than I intended, but that gave the whole thing a really delicious mole vibe. Super good!
Edit: I made the mistake of scrolling through the comments of this video. My god, the amount of people that apparently think Adam’s gonna break into their house and force them to make vegetarian chili at gunpoint is hilarious.
Make what you like and want to eat. The whole point of this video is that you can make something really delicious and economical for a family and/or a crowd without meat. Adam literally also has plenty of videos about beef stew and steak and roasts on his channel, it’s not like he’s out here saying “you must be vegetarian and if not you’re not a good person.” And if you try making vegetarian chili and don’t think it’s delicious, you’ve ignored the basic guiding philosophy of all chili, which is: “add spices until you like how it tastes!”
This kind of honesty (both in the plug and the recipe) is such a rare thing in today's world. Please keep being yourself! Wish a great holidays for the whole of the Raguseas!
THERAPIST: "i am sure Adam will never do another vegetable soup video again, he wont hurt you."
ADAM:
I actually add siracha to my chili to give it a little extra spice. I find that it actually works shockingly well as it also adds a touch of sweetness as well.
Yeah I use siracha as well. It's just the right kind of spice and it adds some extra garlicy flavor.
Found this gem so late. LOVE the video and recipe as a vegetarian, thanks!
Watching this while eating a bowl of chili I made last week! Got more than 10 meals out of just over a pound of beef, and it's delicious! I really like adding just a little lime juice and/or vinegar hot sauce after I heat up a bowl to keep it bright and fresh. I like to mix up crackers, corn chips, mini quesadillas, cheese, sour cream, etc as accompaniment so I'm not eating exactly the same thing every day.
I usually chop up leftovers and throw it in my chili, a lot less likely to get wasted. Extra taco meat, fajitas, roasted chicken, even hamburger patties all work really well.
Adam yelling at me and telling me to eat beans has been the highlight of my day. Thank you Adam!
F*** beans. Next thing he will be telling us to eat bugs for the planet.
For a big batch for a few days I always add a tablespoon each of coffee granules and cocoa powder.
Lifetime member of the International Chili Society here. You are absolutely right. You won't win any competitions with a really good dinner chili but it tastes better and a couple of bowls with a bunch of saltines won't give you a bellyache either. Wendy's makes a nice dinner chili.
My go to recipe is a copycat wendys chili recipe
Love how you came out and said that the reason the chef's knife costs more isn't because its better.
Did you wake up this morning and just decide to be wrong on the internet? These are all fighting words
Just jogging around the internet today and following "Adam" as most of us do, this popped up. This is what I am talking about. Simplicity at its finest. No pretentious crap here. Just dump some good-tasting stuff in and go enjoy life. Devour for a coupla of days. Now, we're talking.
Still would have stewed the meat in there. I love beans in my chili but I also love meat in there as well. Gives it that extra depth of flavor
Hey Adam! I can't remember if you've talked about this before, but could you do a history-like lesson on the various types of flat breads? Like how come pita bread isn't considered naan, or both pita and naan "can't" be used as pizza dough. 🤔 or where some flat breads originated. Wouldn't mind a recipe on the easiest to make, or the cheapest lol
Oh! While this won't answer all your questions, you should look for his video experimenting with home pizza doughs. It's all about his quick dough recipe and changing one ingredient at a time to see different effects (less or double yeast, no sugar, etc). At the very least it might be a good starting point to find the easiest and cheapest technique for yourself.
You 100% can use Naan as pizza dough and it's delicious!
@@chadloveland2821 we used to make mini pizzas that way at work! The wood oven was used to cook naan and pizza, so sometimes you just subbed out one dough ball for another for your staff meal.
You're about to reignite the Cyprus war
Damn, wasn't expecting a "NOOOOOOOooo!" video. Classic.
Wow, can feel--I mean hear the passion in his voice about his chili? LOL.. I love it. A man after my own heart when it comes to chili... And the chili turned out delicious. Thanks Adam.
Me: Ah, a nice relaxing cooking video from Adam.
Adam: No!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Devoties knew it was comming just from reading the title
Next up on Adam Ragusea, "JUST EAT THE BUGS!"
unseasoned bugs are better for the planet man, just eat the locally-sourced vermin-insect stew, nothing matters with respect to flavour
"Now that I've been yelling at you for a few minutes, allow me to sell you something" banger quote
Tip from someone who likes chilli alot, in the first step add cumin seeds that already gives the whole chilli a nice flavor.
Cumin is _the_ ingredient that gives chili its distinctive flavor. You can use all different kinds of chilis, but without cumin it's not recognizably chili.
I made this chili and added the chocolate, it was perfect. Family loved it. Was not what they were expecting. It was a hit. Thank you. Best chili I have ever made.
Love this. As a (former) chef that does enjoy fancying things up every now and then, there is nothing wrong with sticking to simplicity. The number of times I've shocked people by saying that I don't always make home-made *everything* is staggering.
1:39 WHAT DID YOU JUST SAY
SUS????
Amogus
Amoguss
1st time visitor, and a new subscriber. Got here via a link posted on reddit. The person posting had actually cooked her own beans, prior to making the rest of this recipe.
All the positive comments, from others who are familiar with your channel, are what influenced my decision to subscribe.
2:00 but the bean goo is also much richer in indegistible carbohydrates, which lead to your whole dinner party devolving into a GI-powered brass band
Amazing coincidence I made Chili yesterday and literally had most of these thoughts and so here I am literally nodding along and laughing at how much this validates my method yesterday! Enjoy chili season everyone!
@Official_zWORMzGaming wow, now the bots don't even try anymore.
Why is Adam acting like he invented vegetarian Chili, like Christ man I think in my entire life I’ve only really had veggie chili
Still have a pack of beans lying around here. I think, I know now, what I'll make with them this weekend. Bless the algorithm for washing this video into my recommendations.
I like this approach of making one big batch of food that lasts you a few days. Also big thanks for voicing this part of "not every meal has to be a feast". I often hear these arguments "but heated up food doesn't taste good" or regarding drinks "water tastes boring"...like, come on. I drink things to stay alive and eat food to get through the day. If I need fun, I play some games or whatever.
I love when you make videos like this. I've always been the kind of person to just kind of improvise with my cooking and many of the other cooking channels in the world perpetuate the stigma that cooking needs to be done a specific way.
greatest chili hack i tried thats not traditional is using a can or 2 of canned chipotles in adobo sauce. it feels like cheating but it totally makes the chili so much better imo
I mean it's close enough, adobo sauce is chili powder, vinegar, sugar, garlic, and herbs, so theat's almost all of your seasonings that you'd be using anyway, the chipotles just add some heat.
YES!
Just made the chili. It was totally easy and it could simmer while I was working. Really delicious! I always hated beans in Chili, but this is so yummy and I have no Idea why. Also just throwing any root vegetable in seems like a good idea.
Shred some chickpeas to "substitute the meat"
Never thought I'd hear Adam get loud over some beans 🤣🤣🤣
Nothing wrong with beef in the chili dude
What a surprise. A guy named pickle Rick is incapable of assimilating information. Your generation needs to read books man you have literally zero attention span
FINALLY!! YOU FINALLY showed how you season the bowls you make pizza crust in. Adam, your secrets are finally being revealed!
Thank you so much for this recipe! I am a very low skill cook and this felt easy to make and delicious and healthy to eat!!
"you don't have to love it just eat it"... Really lowering expectations there