I was at deer camp 25 years ago and one of my good friends decided to not go out one evening and boy were we all glad ! He had made a big pot of chili for all of us which was very appreciated . The best part was when we were all dishing it up it had a little different look to it and that was because he had cubed up and fried some potatoes and added them to the chili as the chili cooked . I'm telling you , that was the best chili any of us have ever had !! To this day my wife doesn't make chili without putting fried cubed potatoes in it ! Give it a try cause you will not be sorry .
Had to chuckle at the 'chili with no beans is just meat sauce' because that is actually Texas chili! I'm from Tennessee and actually use even more beans than you do, usually a mixture of pinto, navy, red and kidney, and serve it with cornbread. But have to say that Texas chili is freaking delicious as well. Like barbecue, one of the wonderful benefits of traveling is discovering how other regions do chili!
I do Texas style chili with cubed beef and little if any beans just for a change, however, I too now live in Tennessee and do about a pound of beef per can of beans as my kids wanted more meat than beans and I learned to like it that way.
@@billsanders5067 Guess you didn’t actually read the comments, huh? 👓 First, Tennesseans aren’t yanks. Second, I clearly described Texas chili as having no beans when the video host said it was just meat sauce. 🙄
That's great. I did my undergrad and master's at Texas State. While living in a dorm, a bunch of us entered "Chilympiad" each year. The basic rule was: No Beans. I absolutely loved that form of chili. But, now, as a vegetarian, chili is all about the beans, cumin, and chili powder.
That’s how my grandmother made chili. Dried pinto beans and definitely more beans than beef. We added rice because in the south we eat rice with almost everything. This video took me back so many years to my grandmother’s kitchen and her huge porcelain chambers gas stove!! Thanks
This is a logical and straight forward recipe. About 30 years ago, I was making a batch of chili as a snack for bar patrons where I was working. The owner of the bar suggested adding white vinegar and only about half the amount of water that you added. I thought that it was crazy - but added the vinegar (amount to taste) - and WOW ! The addition of the vinegar really added a depth of flavor that I never expected....it was super good ! Patrons at the bar loved it and I have always added it to my chili ever since !
A couple of things I would suggest... First thing is the tomatoes. I only use the tomatoes that canned right from my garden. The difference between store tomatoes and home ggrown is orders of magnitude. Second thing is the Worcestershire sauce. Generic? NO WAY!!! Lea and Perrins all the way. I've never had any Worcestershire sauce come close to the flavor of Lea and Perrins. I've even been to the factory and seen it made. Well worth the little bit of extra money.
@@vonheise I don't know about "watered down," but there is a BIG difference in flavor. About the worst Worcestershire suace I ever had was French's. So bad I poured it out!
Canned tomatoes are good but when we use garden tomatoes it really kicks it up another level. I think with any cooking the better quality of ingredients is the key. Will definitely try it with home made beans. Thanks for the video.
The key to Great chili isn't the beans. It's fresh tomatoes from the garden or canned from the garden. Using store bought canned tomatoes for chili is a waste of spirit.
Yup. A whole (peeled) garlic, with cloves only cut in half, is how I roll. Prob add some minced, from a jar, as well. A can of hominy adds a great other texture, too. Love chili!
The BEST Chili Powder is made by “Pendery’s World of Chili Spices” in Fort Worth, Texas. Their selection is huge and they have a great online site. Once you use fresh chili powders and blends, you’ll NEVER go back to McCormicks again or any other store bought brand.
I've tried different molés but have settled on a dash of unsweetened cocoa powder in my tomato based dishes. You can't taste it enough to identify it but it does add complexity.
@@flowerchild777 Hi, it takes a little practice to find your preference. Let's say you are making two quarts of sauce. Try a little lass than a teaspoon. Eat a plate and take note. Cheers!
I just want to tell you I’ve made this twice already and then I freeze portions for meal prep. It is my favorite chili recipe of all. Thank you!!!!!! You rock 😊
Tom I've used the same chili recipe for the last 45 years and it's somewhat different. I use ONLY Mexene chili powder when making mine. It is absolutely the best chili powder made and the flavor is awesome. ( can be purchased online ) I make a spice pack with all my ingredients and add after the beef is browned. Another secret I learned years ago is use Tomato juice instead of water. Spice packs are Chili powder, Cumin, Powdered Garlic, Ground Red Pepper, Red Pepper Flakes, Salt to taste and I use a couple of cans of Bush's chili beans. Your chili does look good. Try that Mexene chili powder and you will never use anything else.
Mexene chili powder is absolutely the best !! My mom would not use any other brand! She won contests with her chicken stew and always used mexene chili powder!
I think I just found my mom's secret to her fantastic chili she always made when I was growing up! There was always a bottle of Mexene chili powder sitting up in the cabinet! Thanks for reminding me of that!! I'll have to go look for it in my local grocery store tomorrow! 😉👍
My mouth is watering 😋 You did a great job filming this also, nice close ups of what you were doing. Straight forward commentary, easy to understand. Great video.
You use ground meat, as most people do. I use diced beef , and diced pork, and I remove the fat. I do brown the meat in bacon grease which adds to the flavor. I like my chili chunky. Agree about the dried beans. Pintos are the best. You gave me some ideas about other spices that I'll add to my next batch. I also add some liquid smoke. To add heat, I use Tabasco to the final bowlful, rather than to the pot. Some people like mild chili. Thanks for the video. Jon
This sounds good. Using the potato masher is a great idea! My suggestions: Try using Anasazi beans -- they're much less flatulogenic (cause less gas). They were found in recent years in a pot discovered by archeologists working on ancient ruins in the four corners area, and are available in some grocery stores in Colorado, though you might have to order them online. They're really good! I first cook the beans in a pressure cooker to save a lot of time. And I use hotter peppers than bell peppers. They don't have to be as hot as jalapeños, but Hatch chiles, from New Mexico, or Pueblo chiles, from Colorado, really add some authoritative flavor to the chile. Canned Mexican-style green chiles work fine, too.
I bought and tried Anasazi beans and was surprised at how delicious they were - noticeably more. I saved some to put in my garden next spring and hopefully will be pleasantly surprised again. Had to order on-line since they aren't common.
I like the idea of using dried beans and will be trying it the next time I cook my chili. One thing that I do and recommend is to add a full package of bacon to the ground beef concoction (cut into 3/4 to 1 inch pieces). You can’t go wrong with bacon. When my beef and bacon is almost fully cooked, I strain off the fat and use it to sauté my vegetables in the main pot. I season my meat mixture with the dry seasonings but then stir in about a half bottle of beer and add some liquid smoke. The meat mix ends up absolutely delicious and can be eaten almost by itself! Definitely plan on trying the vinegar trick. I really enjoy reading everyone’s comments and collecting new tips/tricks!
I used to mince my hamburger while browning for spaghetti sauce, with the spatula. Lots'a work & hand cramps! Now, I use a "hamburger chopper" sold at WalMart & elsewhere. Saves a lot of time! Also, i've been adding a can of tomato salsa (Walmart) to my chilis, and spaghetti sauces, and it's delish, with a reasonable degree of heat.
I refuse to eat canned beans. I can cook pintos in my instant pot if needed. Your recipe is similar to the one I’ve used for the last 60 years. I generally put a chopped jalapeño in place of the bell pepper for flavor and a hint of heat. I don’t drain my cooked bean broth because I like the flavor. I like using pure ground chilies in place of chili powder so I can control the spices better. I love your video and look forward to seeing more. Thanks.
My method of cooking dried beans without soaking: Wash the beans thoroughly, place in the pot and cover with water. Bring to a rolling boil and let cook for 1 minute. Turn off the heat and let the beans soak for at least an hour. Pour off the water, rinse, return to pot, add salt and any other spices desired, and cover with water. Cook for about 40 minutes, or slightly less if you are adding them to chili or another type of soup which will be simmered for hours.
I love pintos in chili, but I cannot digest the skins. Not whole as they come off the bean after cooking. But I now cook the beans separately at first and when soft, I grind them down to a small bit of pulp in my food processor. That gives the bean flavor and makes the skins usable. It also thickens the chili, which I really like. The aromatic after affects are still there but only in small unexciting bursts. My neighbors and their dogs thanked me for the change.
Yes...the addition of vinegar to bean dishes makes everything taste better. In south Florida Cuban Americans say to "Cuban it up" with the vinegar on beans and rice. Your recipe looks wonderful, will definitely try it with dry beans next time.
I've been reading through the comments. "Beans.......no beans".... That's kinda like the debate about sugar ...or no sugar...in cornbread. I don't put sugar in my cornbread......but I do like beans in my chili! 😉👍
Totally 💯 % agree about making beans from scratch . I just recently started making from scratch and it’s definitely night and day on the taste and soo easy to make . And on a side note I ended up donating all my canned beans to a food bank after I discovered the difference between canned and homemade. 😮 I’m definitely going to try your chili recipe btw . 👍
PRO TIP: Soak your pinto beans in ICE water. Almost nothing leeches out from the bean. I saw this tip a few years ago and was skeptical, but WOW, does it make a difference.
Well this old gramma lives alone an I often go to Wendy’s now an get a large chili, which is good, and add cooked chili meat(love the grissel) and lots seasoning an it’s darn good. Texas shortcut in the house.
I have been making Chili at least every other week for the past five years for my family. I have never made it the same way twice but it seldom last past lunch leftovers and no has ever voiced any complaints. For the first time I made it with homemade black and pinto beans, cooking them separately and everyone thought it was significantly better. I also season the beef while browning it and always use fresh garlic because my wife will accept no substitutes. I have used bell peppers, canned chipotle peppers, sriracha, tabasco, worcestershire, soy sauce, taco seasoning, you name it. I even used a parmesan rind once. I will never understand how Texans prefer only meat in their chili.
I use ancho chili powder, dark chili powder, Vietnamese cinnamon and some cocoa along with other spices. This will give you an unbelievable flavor profile.
@@karltribull5607 honestly I don’t really have a recipe written down. I start off with 2lbs. of ground beef and cook it and add probably a quarter of cup of the dark chili powder, maybe 3 Tablespoons of the ancho chili powder, 1.5 teaspoons of the Vietnamese cinnamon not regular cinnamon. Then maybe a teaspoon or more of regular cocoa. I use tomato juice and not tomatoes but you can use tomatoes if you like. I use beef stock and water. Then just add your regular chili ingredients you wish to use such as onions, bell peppers, beans etc. I also season with salt and pepper, garlic powder. You can adjust ingredients to your liking.
Good vid, thanks. Nice chili. I add a can of hominy to my product. I found that in a vegetarian chili recipe, and it goes very nicely with my beef & bean recipe.
Yes - I mentioned adding the white vinegar in my comment above. it does not give the chili a "vinegary" taste but adds a depth of flavor that is noticeable the next time......when you don't add the vinegar. It makes the flavors seem to pop and definitely adds another dimension !
From the UK, I make a good chilli and I am always on the look out for ways to improve my chilli. I use a lot more bell pepper, fresh chillis, lots of chilli powder and if I want it really hot, chilli flakes. I am going to try the dried beans!
@@latitude1904 Depends- with beans Mexican, without beans - TexMex. Well at least that is they way I see it but I am Ukranian /Italian mix. I just love good chilli!
As a rule of thumb, I don't use home cooked dried beans in making chili beans. But after watching your video, I'm at least going to try it as you demonstrate and I think I will probably like the result in the texture of the beans. The reason I've typically used canned beans is that the only times I've used home cooked dried beans in making chili beans is when I've had leftover pinto beans I don't want to waste. But the issue I have with that is I cook pintos with smoked hamhock and light seasoning. The beans taste very good like that. But when I add them to chili beans, they overpower the chili flavor and change the taste completely. And I always thought why cook beans in plain water when I can buy them already prepared that way. But I've always found that canned beans vary greatly in texture due to their level of "doneness". With your approach, I'm in control of the texture of the beans as well as any flavor I want cooked into them. Thanks for the inspiration! I must say that I too use a potato masher on my ground beef. But I cook it in the microwave and pour off the fat. Like you, I season the meat well. I use less chili powder than you like, and I've never tried dried minced garlic, only powder or fresh garlic. I plan to try minced garlic as well. And because my three children have always loved my chili beans, and still do, I realized that it was a way I could get them to eat more vegetables when they were young. So I slowly added more and more red, yellow, orange, and green bell pepper and onion. Now as adults with children of their own, they still ask for it for Sunday dinner and I still make it the same way, with lots of veggies. Great video!
ahahahahaha -- my wife says I almost put too much veggies -- I even use jalapenos in mine - love me some heat -- ahahaha -- a real western cook would never pour off the fat unless it was a ridicules amount - I put some in my beans while they cook for more flavor - and i leave a little chunks of burger in for the treat of it --- but something more important for health reasons - Microwaves put radiation in foods - and kills ALL the nutrition in them - it was designed to kill All living organisms - so they would keep longer - for the military -- a very bad health-conscious thing - I have cancer - Microwaves cause cancer and kills all the health benefits - Proven fact !
@@user-du7pe6pm7d I absolutely agree with you on the microwave oven. We don't have one in our house either. People need to do some research on microwave weaponry😨
I’m from Texas so Texans don’t typically put beans in their chili, but I love home cooked pinto beans in my chili. And yes, it’s the difference between good chili and great chili.. I cook my beans the usual way with pork, then add the beans and some bean juice to my chili, no water! I also use cumin! Your chili looks great!
Excellent chili Tom! You really explained it well. I always say make it your own.....especially when making chili! Delicious video Bud! Just signed on for more too!!
I too LOVE lots of beans 🫘 (both pinto & red kidney beans) in my chili. I also am strong on adding bold aromatics, seasonings & spices to flavor my pot of chili. I use half ground chuck & half ground breakfast sausage. Fire roasted canned tomatoes & diced jalapeño, poblano & green bell along with the onions 🧅🫑 when doing the saute w/ garlic 🧄
Like your way of cooking chili. The beans especially make or break a good batch of chilly. The steak sauce though I don't use. I always use Kitchen Bouquet instead. And finally always add some finely chopped cilantro just before serving.
I leave out the Wooster sauce… BUT, if you put a slight tablespoon of Kitchen Bouquet in there with a dab bit of brown sugar you will have the BEST Chili your family has ever tasted. Bake some cornbread, slice up some onions 🧅 and melt some 🧀 over the top. Yum yum! Thanks for this recipe, dude. Perfect for this weather we are all experiencing.
I do basically the same thing. I use equal amounts of three different beans, black beans, pinto beans, and kidney beans. I also add cumin in my spice mix. When it's really cold outside and you get chilled to the bone a nice hot bowl of chili hits the spot. Buying dry beans is so much less expensive than canned beans and they last forever. I use Camellia brand name kidney beans in both my chili and red beans and rice.
Really surprised to read that so many people are anti-bean! lol .. meh, I throw in whatever I have in the house, we live miles from the nearest supermarket. It could be brown beans, black, red kidney .. chick peas .. whatever. Onions, we don't skimp on them, as we grow our own and this year planted a few thousand. A bit of finely chopped up celery too and for the meat we use beef, pork, venison or a mix of all of the above. In the end, my chili is much thicker, but hey .. whatever makes you happy! I like to finish off with a daub of full-fat sour cream or a handful of grated cheese (cheddar, jack, mozerella .. anything will work) and some toast. Cheers ..
Going to try your suggestion of substituting dry beans for the canned variety. I learned from another comment in this thread about Anasazi beans which seems like an intriguing option. Aside from that, the main difference with my recipe is I prefer using small chunks of top round instead of ground beef. I'll usually buy pre-cut "stew beef" in the grocery store and then cut those pieces into 4-6 smaller ones.
Thanks for the tips on cooking the beans. I'll give that a try. I like using the Tostitos Habanero hot salsa to add some spice. The flavor is delicious! Also, I put the cover on crooked so the chili can reduce and get thicker while it cooks. Why not see if you like that?
I add a cup or two of dry red wine instead of all that water. Depending on the tastes of the audience, I will chop up 1-5 jalapeno peppers. Always remove the pepper seeds, as they can irritate the intestines. And, as mentioned below, about 1/4 cup sugar and a lb. of sausage. Had some nice chili that someone served at the Boykin Christmas parade this year, with corn in it. I will use that next time. Tasted mighty good. I like to serve with warm cornbread.
Very basic standard chili which is the way we like it. I learned to make chili growing up when our entire family was camping, and you simply can't beat chili made over a fire with the lid off for the last 30 minutes to an hour to get lots of smoke flavor. (A bit of ash falling in will only make it better.) We did and do use canned beans because cooking beans over a fire is just too time consuming, and we do about 50 50 beans and meat. (2.5 lbs meat, 3 to 4 cans of beans) We do simmer it until we have had a few beers, so one to two hours or even more. Now I am a senior but still make the same amount. For chili powder I use a package of Chili-O and Chili Man due to the quantity and will freeze half of it, with or without beans. If at home, I still make it in cast iron over a fire pit on my patio. I skip the oregano and may or may not add bell pepper depending on whether we have any. I also use a can of Rotel (diced tomatoes and chilies) and some cayenne pepper for a bit of heat. (Simmering with the lid off does require using more water to cook down, or we add water as it cooks down as needed. When we had a crowd, we would make two pots, one fixed quicker for the non beer drinkers to eat earlier than the beer drinkers.)
Every family has their own traditions. My dad's chili always had *green* bell pepper,& beef or chicken stock in place of water. He tossed in a couple slightly toasted arborl chiles to taste and, at serving time he'd would throw in some cooked spaghetti or small Mac pasta. Go figure. Sometimes, when I'm in a nostalgic mood I do the pasta thing, & add a bit more stock or tomato juice to thin the consistency. It's a different vibe than a thicker traditional chili....I call it "chili soup." I like chili both ways, topped with pepper jack.😋
Actually, in Texas we don't put much if any beans. I brown the meat and veggies and then transfer to a slow cooker. I also add cilantro flakes and a tablespoon or less of cocoa powder to amp up the deep flavor. I also add a couple cubes of beef bouillon or stock (chicken is fine if you don't have beef).🔥
I use three different kinds of beans and I blend them till they're smooth. Most Texans wouldn't even know they had beans in there chili if they ate mine LOL. But honestly, there is a lot that goes into really good chili. I probably spend at least an hour just prepping for it.
I followed the recipe to the end. Cooking it now but will add a tablespoon of sugar when I blend the tomatoes and other ingredients. Have never made chili with dried beans but will see how that works. May add some bacon too, but gonna taste it first...
I agree with most of your reasoning, and prepare mine much the same, however, to get the bean and meat soup to be actual chili, you need to add ground cumin. I also prefer mine a little less soupy, so I usually add a can of refried beans to thicken it more. but all in all, it was a good presentation
Looks delicious and the process is well demonstrated with laid back, easy going narration. 👍 So, how many people have mentioned by now that 3:43 a metal potato masher (a *genius hack* for breaking up the ground meat) is going to ruin the pan and probably you will get tiny bits of nonstick in your food? Just me? Oh. 🤐
If you want to bring that up to the next level. you should grind your own taco seasoning and chilli powder mixes. You can customize the flavor so much more precisely. I grow and dehydrate peppers for my own blends all the time. Some are really good, some not so much lol
Gosh been watching too much you tube 😅 Got excited seeing my favourite pinto beans 😜 Makes great soup too or stewed with rice (vegan). Diced onions salt to taste garlic mixed bell peppers chopped tomatoes black pepper scotch bonnet pepper fresh thyme and a touch of turmeric yum!
Beans are optional in chili. Adding in dried beans you soaked yourself is a nice touch. But you can also in cubed chuck steak, and also blend your own chili powder with dried chilis seeded and ground into a powder, or soaked in hot water, pureed and add the puree along with the water to your chili.
I was at deer camp 25 years ago and one of my good friends decided to not go out one evening and boy were we all glad ! He had made a big pot of chili for all of us which was very appreciated . The best part was when we were all dishing it up it had a little different look to it and that was because he had cubed up and fried some potatoes and added them to the chili as the chili cooked . I'm telling you , that was the best chili any of us have ever had !! To this day my wife doesn't make chili without putting fried cubed potatoes in it ! Give it a try cause you will not be sorry .
That sounds pretty good, thanks Dan.
Can I use a crockpot for the chili after the beans and ground beef are cooked?
Had to chuckle at the 'chili with no beans is just meat sauce' because that is actually Texas chili! I'm from Tennessee and actually use even more beans than you do, usually a mixture of pinto, navy, red and kidney, and serve it with cornbread. But have to say that Texas chili is freaking delicious as well. Like barbecue, one of the wonderful benefits of traveling is discovering how other regions do chili!
Cornbread made in a waffle maker is the easy way to cook it. If you make a bunch you can put it in a toaster at a later time.
I do Texas style chili with cubed beef and little if any beans just for a change, however, I too now live in Tennessee and do about a pound of beef per can of beans as my kids wanted more meat than beans and I learned to like it that way.
@@billsanders5067 Guess you didn’t actually read the comments, huh? 👓 First, Tennesseans aren’t yanks. Second, I clearly described Texas chili as having no beans when the video host said it was just meat sauce. 🙄
Well said. I agree with you 100%
That's great. I did my undergrad and master's at Texas State. While living in a dorm, a bunch of us entered "Chilympiad" each year. The basic rule was: No Beans. I absolutely loved that form of chili. But, now, as a vegetarian, chili is all about the beans, cumin, and chili powder.
That’s how my grandmother made chili. Dried pinto beans and definitely more beans than beef. We added rice because in the south we eat rice with almost everything. This video took me back so many years to my grandmother’s kitchen and her huge porcelain chambers gas stove!! Thanks
Glad you enjoyed the video, thanks Angela.
My daddy liked his chili over rice. 😍
@@BeachPeach2010 We've never tried it that way but will be something different 👍
Eating rice with beans gives you more protein, since you are using more beans than beef a good thing!
This is a logical and straight forward recipe. About 30 years ago, I was making a batch of chili as a snack for bar patrons where I was working. The owner of the bar suggested
adding white vinegar and only about half the amount of water that you added. I thought that it was crazy - but added the vinegar (amount to taste) - and WOW ! The addition of
the vinegar really added a depth of flavor that I never expected....it was super good ! Patrons at the bar loved it and I have always added it to my chili ever since !
Think I'll try that next time, thanks.
Great explanation of process and possible adaptations.
I'm gonna add a splash of vinegar to my next bowl of chilli !!!!
Apple cider vinegar is particularly magical.
Only add vinegar after the beans are fully cooked or the acidity will stop them for softening
A couple of things I would suggest...
First thing is the tomatoes. I only use the tomatoes that canned right from my garden. The difference between store tomatoes and home ggrown is orders of magnitude.
Second thing is the Worcestershire sauce. Generic? NO WAY!!! Lea and Perrins all the way. I've never had any Worcestershire sauce come close to the flavor of Lea and Perrins. I've even been to the factory and seen it made. Well worth the little bit of extra money.
absolutely Jim, Lea and Perrins is the best, as a serious home cook I hope our host will take your advice, worth every penny.
Store brand Worcestershire Sauce seems to be watered down so if that is what I have, I add some powdered Worcestershire.
@@vonheise I don't know about "watered down," but there is a BIG difference in flavor. About the worst Worcestershire suace I ever had was French's. So bad I poured it out!
Canned tomatoes are good but when we use garden tomatoes it really kicks it up another level. I think with any cooking the better quality of ingredients is the key. Will definitely try it with home made beans. Thanks for the video.
You will love it better than can chilli
The key to Great chili isn't the beans. It's fresh tomatoes from the garden or canned from the garden. Using store bought canned tomatoes for chili is a waste of spirit.
Beef broth adds flavor, as well as cilantro as it’s cooking. Definitely replace the dried garlic with fresh!
I add a can of dark beer! Great flavor!!
Yup. A whole (peeled) garlic, with cloves only cut in half, is how I roll. Prob add some minced, from a jar, as well. A can of hominy adds a great other texture, too. Love chili!
I finish w cilantro, grn onions & dollop of sour cream served over skillet cornbread.
I finish w cilantro, grn onions & dollop of sour cream served over skillet cornbread.
The BEST Chili Powder is made by “Pendery’s World of Chili Spices” in Fort Worth, Texas. Their selection is huge and they have a great online site. Once you use fresh chili powders and blends, you’ll NEVER go back to McCormicks again or any other store bought brand.
I've tried different molés but have settled on a dash of unsweetened cocoa powder in my tomato based dishes. You can't taste it enough to identify it but it does add complexity.
A literal dash? Or closer to a quarter teaspoon, maybe?
@@flowerchild777 Hi, it takes a little practice to find your preference. Let's say you are making two quarts of sauce. Try a little lass than a teaspoon. Eat a plate and take note. Cheers!
I do a teaspoon and 1/8 cup of brown sugar
I know a guy who used peanut butter or chocolate is good too
I just want to tell you I’ve made this twice already and then I freeze portions for meal prep. It is my favorite chili recipe of all. Thank you!!!!!! You rock 😊
That's awesome! Thanks for the feedback!
Tom I've used the same chili recipe for the last 45 years and it's somewhat different. I use ONLY Mexene chili powder when making mine. It is absolutely the best chili powder made and the flavor is awesome. ( can be purchased online ) I make a spice pack with all my ingredients and add after the beef is browned. Another secret I learned years ago is use Tomato juice instead of water. Spice packs are Chili powder, Cumin, Powdered Garlic, Ground Red Pepper, Red Pepper Flakes, Salt to taste and I use a couple of cans of Bush's chili beans. Your chili does look good. Try that Mexene chili powder and you will never use anything else.
Mexene chili powder is absolutely the best !! My mom would not use any other brand! She won contests with her chicken stew and always used mexene chili powder!
@@Lea941 Mexene really does make a difference in how chili taste ! Thanks for your comment, I will never use another chili powder
I might have to check out that chili powder, thanks for the tip.
@@homecookingwithtom You will really like it !!
I think I just found my mom's secret to her fantastic chili she always made when I was growing up! There was always a bottle of Mexene chili powder sitting up in the cabinet! Thanks for reminding me of that!! I'll have to go look for it in my local grocery store tomorrow! 😉👍
My mouth is watering 😋 You did a great job filming this also, nice close ups of what you were doing. Straight forward commentary, easy to understand. Great video.
Thanks Bonnie
You use ground meat, as most people do. I use diced beef , and diced pork, and I remove the fat. I do brown the meat in bacon grease which adds to the flavor. I like my chili chunky. Agree about the dried beans. Pintos are the best. You gave me some ideas about other spices that I'll add to my next batch. I also add some liquid smoke. To add heat, I use Tabasco to the final bowlful, rather than to the pot. Some people like mild chili. Thanks for the video. Jon
This sounds good. Using the potato masher is a great idea! My suggestions: Try using Anasazi beans -- they're much less flatulogenic (cause less gas). They were found in recent years in a pot discovered by archeologists working on ancient ruins in the four corners area, and are available in some grocery stores in Colorado, though you might have to order them online. They're really good! I first cook the beans in a pressure cooker to save a lot of time. And I use hotter peppers than bell peppers. They don't have to be as hot as jalapeños, but Hatch chiles, from New Mexico, or Pueblo chiles, from Colorado, really add some authoritative flavor to the chile. Canned Mexican-style green chiles work fine, too.
I bought and tried Anasazi beans and was surprised at how delicious they were - noticeably more. I saved some to put in my garden next spring and hopefully will be pleasantly surprised again. Had to order on-line since they aren't common.
I'm totally in agreement about the Anasazi beans. Remarkable flavor! Amazon sells them, although they seem to be out of stock more than they are in.
I cringed when I saw him use that potato smasher in a nice nonstick skillet😮.
I'm next door to Pueblo. I think I'll look around for these beans for sure. 👍
Thanks for the scoop! I’ll look for them at the co-op when I’m there next!
I like the idea of using dried beans and will be trying it the next time I cook my chili. One thing that I do and recommend is to add a full package of bacon to the ground beef concoction (cut into 3/4 to 1 inch pieces). You can’t go wrong with bacon. When my beef and bacon is almost fully cooked, I strain off the fat and use it to sauté my vegetables in the main pot. I season my meat mixture with the dry seasonings but then stir in about a half bottle of beer and add some liquid smoke. The meat mix ends up absolutely delicious and can be eaten almost by itself! Definitely plan on trying the vinegar trick. I really enjoy reading everyone’s comments and collecting new tips/tricks!
That's Chilli madness ! Bacon ?
You got me beat .
I'll definitely be trying dried beans instead of canned. Also, ancho chili powder adds a great flavor if you can find it.
Ty. I use several types of beans in my Chili. Usually pinto, kidney & black beans. You have a great tip on using a potato masher on the ground beef.
I used to mince my hamburger while browning for spaghetti sauce, with the spatula. Lots'a work & hand cramps! Now, I use a "hamburger chopper" sold at WalMart & elsewhere. Saves a lot of time!
Also, i've been adding a can of tomato salsa (Walmart) to my chilis, and spaghetti sauces, and it's delish, with a reasonable degree of heat.
I grew up eating dried pinto beans. They were a staple in our home and still are and they do make incredible chili beans 😊
Don't eat them dried. They're much better after you cook them...
@@rt-1859 lol 😂
Adding salsa doesn’t hurt either. Many advantages using that. Great video and looking forward to trying your recipe.
I use salsa in my meat loaf and everyone asks me what my secret is! Shhhhh 🤫 Don't tell them!
@@shell777 I’ll have to try that. Great playlist by the way. 🤘🏻
I refuse to eat canned beans. I can cook pintos in my instant pot if needed. Your recipe is similar to the one I’ve used for the last 60 years. I generally put a chopped jalapeño in place of the bell pepper for flavor and a hint of heat. I don’t drain my cooked bean broth because I like the flavor. I like using pure ground chilies in place of chili powder so I can control the spices better. I love your video and look forward to seeing more. Thanks.
Thanks Mike!
Try using fire roasted Poblamo peppers
I do pressure cooked beans as well. stupid easy and cheap to boot.
@@lexwaldez about how long, once it's up to pressure, do you allow them to cook under pressure? Thanks
My method of cooking dried beans without soaking: Wash the beans thoroughly, place in the pot and cover with water. Bring to a rolling boil and let cook for 1 minute. Turn off the heat and let the beans soak for at least an hour. Pour off the water, rinse, return to pot, add salt and any other spices desired, and cover with water. Cook for about 40 minutes, or slightly less if you are adding them to chili or another type of soup which will be simmered for hours.
The potato masher is a great idea!!!
I like Fritos and cheese in my chili. YUMMY!!
I can’t wait to try your chili recipe, looks so good
Thanks Clyde!
I love pintos in chili, but I cannot digest the skins. Not whole as they come off the bean after cooking. But I now cook the beans separately at first and when soft, I grind them down to a small bit of pulp in my food processor. That gives the bean flavor and makes the skins usable. It also thickens the chili, which I really like. The aromatic after affects are still there but only in small unexciting bursts. My neighbors and their dogs thanked me for the change.
Have you ever tried "Beano"?
@@Ease54 Or soaking your beans with baking soda before cooking?
Yes...the addition of vinegar to bean dishes makes everything taste better. In south Florida Cuban Americans say to "Cuban it up" with the vinegar on beans and rice. Your recipe looks wonderful, will definitely try it with dry beans next time.
I've been reading through the comments. "Beans.......no beans".... That's kinda like the debate about sugar ...or no sugar...in cornbread. I don't put sugar in my cornbread......but I do like beans in my chili! 😉👍
Totally 💯 % agree about making beans from scratch . I just recently started making from scratch and it’s definitely night and day on the taste and soo easy to make . And on a side note I ended up donating all my canned beans to a food bank after I discovered the difference between canned and homemade. 😮
I’m definitely going to try your chili recipe btw . 👍
RIght on 👍
PRO TIP: Soak your pinto beans in ICE water. Almost nothing leeches out from the bean. I saw this tip a few years ago and was skeptical, but WOW, does it make a difference.
@@Syrin23 I like to fart so I will try that.
I like a mixture of beans, yes dry beans. I pressure cook them.
Boy,my mouth is watering..Been thinking about chili lately. You make it much like you do. Good Texas chili with no other than pinto beans.
I agree on the beans … we have made beans from scratch for ages…. It definitely improves
Apple cider vinegar and hot German mustard won me a chili cookoff ribbon. I agree with the beans from scratch. Much cheaper meal as well.
Awesome, thank you!! I'd eat it with rice to make it last longer and be more filling.
Well this old gramma lives alone an I often go to Wendy’s now an get a large chili, which is good, and add cooked chili meat(love the grissel) and lots seasoning an it’s darn good. Texas shortcut in the house.
Lots of great tips here, thanks.
Glad it was helpful!
Nice cutting board.
Glad you like it!
Good video. Had to chuckle a little as we need to get you a real cutting board!
Looks delicious, thank you 😊
I agree about the beans, I was raised on a bean farm nothing better than fresh grown beans.
I have been making Chili at least every other week for the past five years for my family. I have never made it the same way twice but it seldom last past lunch leftovers and no has ever voiced any complaints. For the first time I made it with homemade black and pinto beans, cooking them separately and everyone thought it was significantly better. I also season the beef while browning it and always use fresh garlic because my wife will accept no substitutes. I have used bell peppers, canned chipotle peppers, sriracha, tabasco, worcestershire, soy sauce, taco seasoning, you name it. I even used a parmesan rind once.
I will never understand how Texans prefer only meat in their chili.
I’m a Texan and I’m with you. It’s not really chili without the beans! 👍
If it's got BEANS in it - it's not chile. Period.
wash your sister sauce ( worcestershire )🤣🤣🤣🤣🤣
Gotta try this recipe
I use ancho chili powder, dark chili powder, Vietnamese cinnamon and some cocoa along with other spices. This will give you an unbelievable flavor profile.
Do you want to share the recipe
@@karltribull5607 honestly I don’t really have a recipe written down. I start off with 2lbs. of ground beef and cook it and add probably a quarter of cup of the dark chili powder, maybe 3 Tablespoons of the ancho chili powder, 1.5 teaspoons of the Vietnamese cinnamon not regular cinnamon. Then maybe a teaspoon or more of regular cocoa. I use tomato juice and not tomatoes but you can use tomatoes if you like. I use beef stock and water. Then just add your regular chili ingredients you wish to use such as onions, bell peppers, beans etc. I also season with salt and pepper, garlic powder. You can adjust ingredients to your liking.
Good vid, thanks. Nice chili. I add a can of hominy to my product. I found that in a vegetarian chili recipe, and it goes very nicely with my beef & bean recipe.
Your chili looks great, can't wait to try making it. I like sweet cornbread with my chili and a touch of white vinegar in the soup.
Yes - I mentioned adding the white vinegar in my comment above. it does not give the chili a "vinegary" taste but adds a depth of flavor that
is noticeable the next time......when you don't add the vinegar. It makes the flavors seem to pop and definitely adds another dimension !
Looks great, good time to make chili! Cold out.
Fareway Stores, my favorite! That chili is just the way we like it
From the UK, I make a good chilli and I am always on the look out for ways to improve my chilli. I use a lot more bell pepper, fresh chillis, lots of chilli powder and if I want it really hot, chilli flakes. I am going to try the dried beans!
In the UK, is chili considered an American food?
@@latitude1904 Depends- with beans Mexican, without beans - TexMex. Well at least that is they way I see it but I am Ukranian /Italian mix. I just love good chilli!
Love your take on dried beans and how to cook them.
Thanks dude and I'm going all in with this recipe! I'm not a cook and I can use all the pointers I can get 😏
Beef broth is good to use. Thank you for sharing
I like a couple tablespoons of vinegar in mine. Also a tablespoon or so of hidden valley ranch powder too😋
Nice video, thanks for sharing 👍🏻🇺🇸
I love the way you cook. Common sense!
With the cold weather on the way…… it’s CHILI TIME 👍🏼😄👍🏼
As a rule of thumb, I don't use home cooked dried beans in making chili beans. But after watching your video, I'm at least going to try it as you demonstrate and I think I will probably like the result in the texture of the beans.
The reason I've typically used canned beans is that the only times I've used home cooked dried beans in making chili beans is when I've had leftover pinto beans I don't want to waste. But the issue I have with that is I cook pintos with smoked hamhock and light seasoning. The beans taste very good like that. But when I add them to chili beans, they overpower the chili flavor and change the taste completely. And I always thought why cook beans in plain water when I can buy them already prepared that way.
But I've always found that canned beans vary greatly in texture due to their level of "doneness".
With your approach, I'm in control of the texture of the beans as well as any flavor I want cooked into them.
Thanks for the inspiration!
I must say that I too use a potato masher on my ground beef. But I cook it in the microwave and pour off the fat. Like you, I season the meat well.
I use less chili powder than you like, and I've never tried dried minced garlic, only powder or fresh garlic. I plan to try minced garlic as well.
And because my three children have always loved my chili beans, and still do, I realized that it was a way I could get them to eat more vegetables when they were young. So I slowly added more and more red, yellow, orange, and green bell pepper and onion.
Now as adults with children of their own, they still ask for it for Sunday dinner and I still make it the same way, with lots of veggies.
Great video!
ahahahahaha -- my wife says I almost put too much veggies -- I even use jalapenos in mine - love me some heat -- ahahaha -- a real western cook would never pour off the fat unless it was a ridicules amount - I put some in my beans while they cook for more flavor - and i leave a little chunks of burger in for the treat of it --- but something more important for health reasons - Microwaves put radiation in foods - and kills ALL the nutrition in them - it was designed to kill All living organisms - so they would keep longer - for the military -- a very bad health-conscious thing - I have cancer - Microwaves cause cancer and kills all the health benefits - Proven fact !
😆
@@user-du7pe6pm7d I absolutely agree with you on the microwave oven. We don't have one in our house either. People need to do some research on microwave weaponry😨
I’m from Texas so Texans don’t typically put beans in their chili, but I love home cooked pinto beans in my chili. And yes, it’s the difference between good chili and great chili.. I cook my beans the usual way with pork, then add the beans and some bean juice to my chili, no water! I also use cumin!
Your chili looks great!
Thanks Lea!
Chilli without beans is basically Sloppy Joes in a bowl.
@@michaelhargis7036 chili without beans is redundant. Good chili uses cubed beef not ground beef, so it doesn’t resemble sloppy joes in the least.
@@jasonandersen5975 the best chili I’ve ever made was with grilled brisket leftover chopped! It was absolutely delicious
Looks really good. Gotta have peanut butter sandwiches with chili tho! Good video.
Looks great
I didn’t know about the potato masher mashing down on the meat. Great idea. I always use fresh pinto beans, taste better.
Excellent chili Tom! You really explained it well. I always say make it your own.....especially when making chili! Delicious video Bud! Just signed on for more too!!
Thank you sir, welcome aboard!
Great choice of beans, but ya gotta make some jalapeño corn bread to go with all that scruptiousness!! 😃
Looks good going to make it thanks
Hope you enjoy
I too LOVE lots of beans 🫘 (both pinto & red kidney beans) in my chili. I also am strong on adding bold aromatics, seasonings & spices to flavor my pot of chili. I use half ground chuck & half ground breakfast sausage. Fire roasted canned tomatoes & diced jalapeño, poblano & green bell along with the onions 🧅🫑 when doing the saute w/ garlic 🧄
Like your way of cooking chili. The beans especially make or break a good batch of chilly. The steak sauce though I don't use. I always use Kitchen Bouquet instead. And finally always add some finely chopped cilantro just before serving.
I leave out the Wooster sauce… BUT, if you put a slight tablespoon of Kitchen Bouquet in there with a dab bit of brown sugar you will have the BEST Chili your family has ever tasted. Bake some cornbread, slice up some onions 🧅 and melt some 🧀 over the top. Yum yum!
Thanks for this recipe, dude. Perfect for this weather we are all experiencing.
bean free chili for me ty. Cubed Steak, THAT is the secret to great chili!
I do basically the same thing. I use equal amounts of three different beans, black beans, pinto beans, and kidney beans. I also add cumin in my spice mix. When it's really cold outside and you get chilled to the bone a nice hot bowl of chili hits the spot. Buying dry beans is so much less expensive than canned beans and they last forever. I use Camellia brand name kidney beans in both my chili and red beans and rice.
PERFECT !
Really surprised to read that so many people are anti-bean! lol .. meh, I throw in whatever I have in the house, we live miles from the nearest supermarket. It could be brown beans, black, red kidney .. chick peas .. whatever. Onions, we don't skimp on them, as we grow our own and this year planted a few thousand. A bit of finely chopped up celery too and for the meat we use beef, pork, venison or a mix of all of the above. In the end, my chili is much thicker, but hey .. whatever makes you happy! I like to finish off with a daub of full-fat sour cream or a handful of grated cheese (cheddar, jack, mozerella .. anything will work) and some toast. Cheers ..
Using the potato masher is fantastic.
Going to try your suggestion of substituting dry beans for the canned variety. I learned from another comment in this thread about Anasazi beans which seems like an intriguing option. Aside from that, the main difference with my recipe is I prefer using small chunks of top round instead of ground beef. I'll usually buy pre-cut "stew beef" in the grocery store and then cut those pieces into 4-6 smaller ones.
Thanks for the tips on cooking the beans. I'll give that a try.
I like using the Tostitos Habanero hot salsa to add some spice. The flavor is delicious!
Also, I put the cover on crooked so the chili can reduce and get thicker while it cooks. Why not see if you like that?
Thanks for the tip on the hot salsa!! I’m going to try that out..
That also makes a richer flavor
THAT is one righteous bowl of chili!
Bring on the BUTTER!
I do good chili like you do. I cook all kinds of dry beans. Rarely use canned unless I canned myself in jars.
Wow, I'm hungry !
Hi Tom. This is the first time I've seen any of your videos. And I like them.
Glad you like them, thanks Judith!
Puréed black olives, small can, add a great savory flavor, we also add cubed sweet potato
I add a cup or two of dry red wine instead of all that water. Depending on the tastes of the audience, I will chop up 1-5 jalapeno peppers. Always remove the pepper seeds, as they can irritate the intestines. And, as mentioned below, about 1/4 cup sugar and a lb. of sausage. Had some nice chili that someone served at the Boykin Christmas parade this year, with corn in it. I will use that next time. Tasted mighty good. I like to serve with warm cornbread.
Very basic standard chili which is the way we like it. I learned to make chili growing up when our entire family was camping, and you simply can't beat chili made over a fire with the lid off for the last 30 minutes to an hour to get lots of smoke flavor. (A bit of ash falling in will only make it better.) We did and do use canned beans because cooking beans over a fire is just too time consuming, and we do about 50 50 beans and meat. (2.5 lbs meat, 3 to 4 cans of beans) We do simmer it until we have had a few beers, so one to two hours or even more. Now I am a senior but still make the same amount. For chili powder I use a package of Chili-O and Chili Man due to the quantity and will freeze half of it, with or without beans. If at home, I still make it in cast iron over a fire pit on my patio. I skip the oregano and may or may not add bell pepper depending on whether we have any. I also use a can of Rotel (diced tomatoes and chilies) and some cayenne pepper for a bit of heat. (Simmering with the lid off does require using more water to cook down, or we add water as it cooks down as needed. When we had a crowd, we would make two pots, one fixed quicker for the non beer drinkers to eat earlier than the beer drinkers.)
Good stuff, thanks Kenneth.
Looks yummy 😋😋😋
Every family has their own traditions. My dad's chili always had *green* bell pepper,& beef or chicken stock in place of water. He tossed in a couple slightly toasted arborl chiles to taste and, at serving time he'd would throw in some cooked spaghetti or small Mac pasta. Go figure. Sometimes, when I'm in a nostalgic mood I do the pasta thing, & add a bit more stock or tomato juice to thin the consistency. It's a different vibe than a thicker traditional chili....I call it "chili soup." I like chili both ways, topped with pepper jack.😋
Subbed. made the dish actualy how you stated. but i did more :) i hope your channel grows you are the coolest cooker online. have a great day brother.
Yuuum. I like how u did your chilli sir
Actually, in Texas we don't put much if any beans. I brown the meat and veggies and then transfer to a slow cooker. I also add cilantro flakes and a tablespoon or less of cocoa powder to amp up the deep flavor. I also add a couple cubes of beef bouillon or stock (chicken is fine if you don't have beef).🔥
This recipe (beans) is Midwest style
I use refried beans! It taste great and thickens the chili too.
I use three different kinds of beans and I blend them till they're smooth. Most Texans wouldn't even know they had beans in there chili if they ate mine LOL. But honestly, there is a lot that goes into really good chili. I probably spend at least an hour just prepping for it.
Can I invite myself over for dinner? Yum!
I followed the recipe to the end. Cooking it now but will add a tablespoon of sugar when I blend the tomatoes and other ingredients. Have never made chili with dried beans but will see how that works. May add some bacon too, but gonna taste it first...
Looks delicious!
I'll give it a try 😉
I agree with most of your reasoning, and prepare mine much the same, however, to get the bean and meat soup to be actual chili, you need to add ground cumin. I also prefer mine a little less soupy, so I usually add a can of refried beans to thicken it more. but all in all, it was a good presentation
Looks really good,you’ve made me hungry.
Looks delicious and the process is well demonstrated with laid back, easy going narration. 👍 So, how many people have mentioned by now that 3:43 a metal potato masher (a *genius hack* for breaking up the ground meat) is going to ruin the pan and probably you will get tiny bits of nonstick in your food? Just me? Oh. 🤐
Oh yes, the internet cooking police have charged me with numerous kitchen crimes committed in this video. Now I'm an outlaw.
Add a wedge of sharp cheddar cheese and some cornbread for a great meal. Thank you for your recipe.
Sounds good to me, thanks Joni.
good job Tom all we need is corn bread and butter thank you
Cornbread would be a great side, thanks Andrew.
Great idea.. I do it without the meat...
If you want to bring that up to the next level. you should grind your own taco seasoning and chilli powder mixes. You can customize the flavor so much more precisely. I grow and dehydrate peppers for my own blends all the time. Some are really good, some not so much lol
Thanks ❤
I wanted to know an opinion on how long I needed to precook my beans.
I grew up on pinto beans fresh . I'm gonna make this chili looks Delish .👍
Gosh been watching too much you tube 😅 Got excited seeing my favourite pinto beans 😜 Makes great soup too or stewed with rice (vegan). Diced onions salt to taste garlic mixed bell peppers chopped tomatoes black pepper scotch bonnet pepper fresh thyme and a touch of turmeric yum!
Beans are optional in chili. Adding in dried beans you soaked yourself is a nice touch. But you can also in cubed chuck steak, and also blend your own chili powder with dried chilis seeded and ground into a powder, or soaked in hot water, pureed and add the puree along with the water to your chili.
Great job you sure succeeded at making me very hungry!
Thanks Doug!
This looks good.