The taste tester absolutely loved this one and gave it a rare score. The ingredients and print recipe is linked in the description. As always, thanks for liking and watching my videos!
That spice caught you in the throat there eh buddy! :) I love the fact that your taste tester added TABASCO to those peppers! YES!! Such a good family - and a great score.
I'm father from queens dude with an almost 4 year old son and I wanna say great job on the chili , but more importantly it seems that you have done an even better job raising a great son and keeping your wife happy KUDOS TO YOU SIR . Keep it up.
If you don't want to use stout, you can also just use a cup of black coffee. It will add the same flavor component to the overall profile of the chili. That's what I always do with my Texas chili.
A great tip for dried chillis when using them for this is to rehydrate them in coffee. Makes them easier to cut and you can add that chilli infused coffee right into the pot. It's stunning!
Once my kid is old enough to eat any of your recipes I’m going all in. He’s 2. I love the relationship between you and your boy and family with food, that’s exactly what I want ❤️
I've made chili hundreds of times. Went to Sip and Feast for a refresher and maybe get a new idea or two. Gonna make a big batch this weekend. I've got some roma tomatoes, straight off the vine in the garden, will incorporate some of those when I add the beans, and also use some as a topping. The fresh romas are wonderful, especially warm from the midday sun fresh off the vines. James is developing a sophisticated taste. He's gonna know a lot about food as an adult. Good job, dad (and mom).
Made this tonight and, like most of what I’ve made from this channel, it was a hit. I used whole chunks of chuck stew meat instead of ground beef and also 3 different kinds of beans. The chili had a nice rich complexity from the dried chilies and the chocolate. I’m no stranger to making chili but I think the techniques here are worth adding to the repertoire. Thank you!
I’m a Texas native, but I have always believed beans should go in chili! I have entered and won a few chili cook offs. And believe me when I say truly great chili’s is always made even better by the toppings. I always show up at a cook off with cheddar cheese, sour cream, pico de gallo, red onions, jalapeños, green onions, cilantro, queso fresco, cornbread and of course, Fritos chips!
I'm using your technique here to make the chili I usually make. I make it much more simple but the blooming of the spices and putting it in the oven is what I will try tomorrow night. Thank you!
Finally made this today, and I seriously doubt I'll ever make a different version again. Even without the dried chilis... My God, the flavours. I have never seen this meal exhibit such a rich, dark colour, luscious texture and intriguing fragrance before now.
Wow, James would rather have his dad's chili than pasta. Never thought I would hear that statement. About chilies: Dried Jalapeños = Chipotle Dried Poblanos = Ancho Dried Anaheim Chile = Colorado or California Dried Mirasol = Guajillo Dried Serrano = Chile Seco
For the brits, i'd like to translate for you; Chipotle = Jalapenos = Jall'lapeenos Ancho = Poblanos = ??? Colorado or California = Anaheim Chile = what Guajillo = Mirasol = huh? Chile Seco = Serrano = They sell none of these at Asda and I'm fucking mad about it.
I would never have thought to add super dark chocolate to chili, but it kind of makes sense, especially with that spice paste! I have added this to my recipes tab!
This sounds and looks amazing. As a native Texas living near San Antonio, I've had Texas chili both with and without beans. I prefer chili with beans topped with Fritos. Thanks for sharing.
I salute a fellow owner of 'Ove' Gloves: saviors of hands and forearms from the painful misery of cooking burns. I could watch your videos all day. But, since I'm not an official taste-tester, I guess I'd go hungry at the end of the day. Nonetheless, your explanation on the spice mixture is brilliant, as are the the explanations for the entire step-by-step process. Perfect timing for a mid-winter recipe. Thank you for your continued inspiration.
I've watched a lot of your Italian recipes and have found them pretty good and pretty right on, even if you do mostly central and southern dishes. I have lived in Italy 35 years. I know you'd like some of the recipes from Piedmont (French influence,) and Veneto (esp. Fish). Anyway, I'm definitely going to try your chili. It sounds awesome!
I found this video by accident, but after watching it immediately subscribed. Finally, someone who acts like they actually understand the basics of good old, old fashioned cooking.
God, I remember you being at Jason's house when we were kids and he made chili, then you would make chili at your house. We must have been like 10 years old. I make an award-winning plant based chili now. Dried chilis are the way to go!
After watching your videos for years I decided to finally try and cook one of your recipes and went with this. Best chili I ever had! Thanks so much for this recipe.
Thank you for another great recipe and video. My chili is very similar to this one but I cannot find chilis in Northern Ohio. When I lived in Texas the market had an entire section of chilis. Heating the spices separately is something I have never heard of but it appears to work well. I learned something new. Your recipes are always very good. Thanks for the video.
I loved grinding the chilies, blooming the spices and the whole process! It is the best chili to come out of my kitchen and I owe it all to you with your tips, expertise, taste and wonderful 'on film' manner. Thank you and your family for the most delicious chili in the world!
This is definitely going down in my kitchen. Always a good sign when the taste tester has to squeeze in another spoonful prior to writing the score!! Looks super yummy and I can't wait to try!
I didn't think he would be able to give a score because he couldn't stop eating it! This looks incredible, love the dark chocolate, Guinness, and blooming the spice mix. Wow, gotta make it this weekend!! Thank you. Another great video...
Perfect for this rainy day. Never knew about the dark chocolate tip. Good tip about the tortilla in the blender for texture. That's some stick to your ribs chili. Making this for sure.
I start with the beef on medium heat to help render the fat. When most of the pink is gone and the beef has given up a good amount of moisture I scoop all the beef to one side of the pot and lift that edge to drain the fat and moisture to one side. I ladle that fat and moisture into a small bowl. I take about 3 tablespoons of that and mix it thoroughly with a half teaspoon or so of baking soda and toss it back in and crank the heat. Browns in minutes. Remove beef from pan or pot and add onions and the remaining beef fat/juice to get the cooking going and use the moisture from the onions to declaze the browned beef fond on the bottom of the pot. If you add the beef and onions at the same time, you're going to basically caramelize your onions before you brown the meat because off all the extra moisture the onions give off. So basically less moisture=faster browning because youre no longer steaming the meat. Baking soda also accelerates browning, because science. Rather than heating the seasonings up in a pan and letting some of the aromatic compounds go into the air. I heat my liquid and pour it and all the dried chiles into a blender. Sometimes I steep them before blending. Sometimes I throw them into an instant pot for 5 min with a bit of water before blending. Sometimes I stick em in the air fryer at 350 for a minute or two. But I always end up blending them in liquid. Not sure if any of this has anything to do with anything but that's how I do it and it makes sense in my head. Also grinding dry chili always has a bit of a tear gas effect in my kitchen.
Jim, you're my go to 95% of the time for Italian recipes. Great to see that you are even doing some other traditional meals now too! My wife is back to work full time again and I cook 2 days a week so I'll be doing the chili beef stroganoff for sure! Thanks again... If you ever make a recipe book, sign me up.
Great channel! I have made several of your recipes, and they have never failed the taste test. However, what I really appreciate is that you kitchen experience is a whole famly affair. Home is where the hearth is. Well done everybody!
A tip from my Indian wife's mom: fry or bloom the spices first in the pan with the vegetable oil and then add the meat and onions. Frying the spices first will flavor the oil which will convey that flavor to the rest of the ingredients. She starts EVERY dish this way, from soups to stews to pan fried meats or fish. The flavor components of spices are fat soluble.
This looks amazing. This is my version: I cook the ground beef first and then drain off the fat. Then, I add in chopped sweet yellow onion, jalapeño, poblano, and tomatillo. Then, some minced garlic. Then I add in all the spices. Then the canned kidney beans (drained), some canned diced tomatoes and a bit of tomato paste. Towards the end, I add some frozen sweet corn. When it’s close to done, I add in some masa flour that’s been dissolved in warm water. Stir it for about 5 minutes, then turn off the heat. Then I squeeze in the juice of one lime and drop in a bunch of cilantro. We top it with sharp cheddar cheese, diced red onion, diced jalapeños, diced fresh tomatoes, more cilantro, top it off with a fresh diced avocado and Fritos. I like your spices. Never used beer. I’m from Texas. Although chili can be a bit labor-intensive, it’s worth the time! I have always used beans. I know about how the chocolate can add so much depth. So on my next batch (Superbowl Sunday), I’m going to add in some of the chocolate. 👏🏼
I agree the fresh pepper/dried chili combo is a must for me too. I use corn meal for a thickener and I'll have to try the masa harina that's in my cabinet next. Thanks for the tip!
Going to try this soon. When I’m browning meat, I cook it first, ladle off the fat, add the onions, continue to brown the meat & onions. Works great every time. Once you take the fat out, the meat browns really well.
Cooking this as I'm typing. Followed the recipe pretty much all the way, except I added an extra 2 chipotles for heat. I also cooked everything in my biggest pot, and trasnfered it to my crockpot instead since I have no Dutch oven. Already tasted a little for flavor and it is definetly delicious and different than my standard chili. Got another couple hours to go so I'll let you know how it turned out.
Thank you! Chili looks really good! My parents were from Michigan and my mum used to use kidney beans too😋. I look forward to trying yet another recipe of yours. My husband and I really appreciate all the time, effort and love you and your family put in your videos ❤️
I'm from Cincinnati where we love our skyline. But at home this is about how I do mine. I love making my own chili powder, I toast whole cumin and corriander and chilis then run them through the grinder. We do add chocolate and instead of beer we use coke
this looks so good, I will be trying this, Great job with your son, we need more parents like you and your wife. Thanks for sharing. God bless you and yours
Try it with a tablespoon or 2 of apple cider or white vinegar next time. The acid does a lot to brighten up chilis and stews. Do a blind with one batch with one without.
Made this last nite and it is 5 STARS all day long ! ! I'll be having it for lunch again today. It pairs perfectly with some jalapeno cornbread. Thought I'd miss the peeled tomatoes I normally put in my chili, but no... It is perfect as is. Your soups, stews, and pasta dishes (short rib ragu is heaven on a plate) have become staples in my home ! ! Thanks again from across the sound and be well ! !
Hi ... I'm writing from Germany and I found your channel a few days ago and I love it. I really like your recipes and I will cook your Chili this weekend. I just don't have any Guiness at home right now ... I will take some dark German beer 👍🏻😄😄 Can't wait to taste it. Thanks so much for all your great videos and your inspiration. And I love your food testers as well ... they are doing a great job 👍🏻👍🏻👍🏻😊
To brown the ground beef, Brian Lagerstrom on his channel spreads the ground beef out on a sheet pan and throws it under the broiler for a few minutes before putting the beef into the Dutch oven.
i love that you get such enjoyment from seeing your son enjoy your food. My 7 year old son loves to cook with me too and i love it. One other thing i liked was that you immediately corrected yourself when you said guinness was a beer, i'm from wales and could sense the irish about to unload on you ha! Love your videos, keep up the great work
Yeah! Chilli... Another Fab dish I have to make. I am cooking my way through your recipes and am always amazed by how much work you guys must do to make recipes, videos, edit website, respond to comments and cooking. Not to mention all the other time doing the marketing. I am in awe and as always a huge fan because the recipes are so delicious and the videos so entertaining.
Happy you made your chili with beans! Love the tip of blooming spices in a pan. At first, James was speechless when trying to describe what he liked about your chili, because he loved everything about it. The ultimate compliment! That chili would be absolutely delicious on pasta or maybe on a baked potato.
Love this recipe. If you get a chance, try adding chipotle peppers in adobo sauce into your recipe. They are fantastic! When it comes to the dried chiles, I like to steep them in water until they are soft, and then blend them with the chipotle peppers in adobo sauce. It comes out a nice paste consistency.
You can definitely brown ground beef for chili, I always have lol. It gives even more flavor because of the Maillard reaction, I just always cook the ground beef first, THEN add the onions and a bit of oil to sauté them, followed by tomato paste and any other ingredients. With that out of the way, this looks like a great recipe, and I’ve always been very picky about chili. I am going to combine this with my current recipe to come up with a happy medium between the two. I’ve always liked the idea of playing with a bit of dark cacao, I just haven’t ever done it for whatever reason. Now I have an excuse to go for it lol.
Made this yesterday. Used 3 ancho (no chipotle) chiles 8:47 and used brown sugar. The layers of flavor were absolute perfection. Thanks for this recipe!
How did I miss this when it came out?!? Looks good! You're not old! I have been using the same coffee grinder for 23 years (to grind coffee, everyday!) ❤ from MN ❤
Love the toasted/bloomed spices and the dried peppers. Ditch the 80/20, replace it with a smoked Chuck roast cut into a small dice, and crisped spicy sausage meat. It’s like biting into a steak with every bite. Keep up the good work neighbor, you’ve got a fan in the 11793. 👍
My family recipe for chili has won food cook offs, as it does have some elements of this recipe. It's more Texas style, where you first brown 2 lbs chuck cubes. It's a more complex spice mixture (with no commercial chili mixture), which gets mixed with the onions and garlic in the skillet that had first been used for browning the beef (my mom's recipe calls for one seeded jalapeños, but I like heat, so I use several habaneros). Then you pour in lager beer (I use Dos Equis Amber) that also scrapes up all the fond. Then add tomato sauce and beef broth to the dutch oven, and because it's beef cubes, I slow cook it longer. You can keep it Texas style or I also like to add a can of beans. I know a lot of "award wining recipes" use chocolate, but my family recipe doesn't need it (it does have some cinnamon). Good chili is like other foods: the less processed foods you use, and the more attention to food prep you do, the more flavorful it's going to be.
I came here from the lentil soup recipe, which is fantastic and I’m definitely adding to my rotation. Served along fresh made pita bread and it feels like affordable heaven. My usual chili recipe is in the crock pot and uses dried beans (so much easier to store and more affordable). So I’ll have to make a few adjustments to this. Thanks friend
I love kidney beans in chili. It's such a hearty bean and think it compliments the meat and spices. I think chili is great anytime but having a nice spicy one in the winter is better because it's thick and hearty during the cold weather and I like those types of meals in the wintertime. New England gets cold!
WOW, I've never saw chili done like that. My only regret, aside from not being the second chili judge is that I can't make this until tomorrow.. Great Video
I really appreciate that you put the sponsorship info at the end. When it’s in the middle, I always skip it to get back to the main content. Today I actually watched it. Btw, I have a chili recipe very similar to this one and everybody raves about it whenever I make it.
You make a good point. I actually did the same thing. It's like the psychological 'in kind ' payment. You made and I watched a whole video, and now I will repay you by watching your little sponsor vid. When it comes to really, and you're not even sure you're gonna finish it like the video, you have much less motivation to watch any ad...
A must try recipe! Definitely.... thanks for sharing this one.... so glad to hear from mom on the background... too bad she didn't join the tasting.. 💙🍽💙🍷💙
Hell yeah. Every time I see a chili recipe video I check it out just to make sure it involves toasting / grinding your own chili powder. If it's not there, I leave a snarky comment. This looks great, I look forward to trying the chocolate trick. One cool tip I learned from the American Test Kitchen recipe - if you do want to brown the beef (which I do prefer), mix a teaspoon of baking soda into the beef before hand. It doesn't add any taste but in the same way it will help crisp up poultry skin the beef will brown even after starting in a wet crowded pan.
I love this guy's videos, esp. with his son. I have no children but really like involving youngsters in cooking like I was. I became comfortable with food preparation at an early age. BTW: I make chili with alcohol-free beer. In 2023 there is also a no-alcohol Guinness ale. I have been alcohol free for decades.
For browning the beef, you can spread it on a sheet pan and place it under the broiler in your oven. Try brown sugar or molasses instead of the white. The chocolate is a must, for those on a budget use cocoa powder instead of buying an entire bar of dark chocolate. I use a bock beer, and split the beans half red kidneys and half pinto. Lastly, I like to add a can of fire roasted (drained) tomatoes and some diced red onion, yellow bell and Anaheim the last half hour for color and texture.
Fine Cooking Magazine had an article about using chocolate to make mole. Never made the leap to using it in chili. This is the Sunday dinner plan this week. And seriously, you need to do a cookbook. Cheers!
Made your chili for Super Bowl. Your recipes always deliver, but this Chili is AWESOME! Folks went back for seconds which they don't always do for chili. This had to be the most flavorful chili I have ever had and easy to make. The only adjustments to your recipe I made were using ground turkey and a bottle of local Coffee Porter as I did not have Guinness. Thank you so much for what you do. Cheers!
This recipe is interesting. There's not very much tomato, so in that way it is closer to a chile con carne, but it still has beans. Sounds like this one is the best of both worlds, so I'm definitely gonna try it soon. Never understood the gatekeeping with chili. If it tastes good, eat it.
Right on time with this recipie , was gonna make chili today anyways so going to try this recipie , love the tip of blooming the seasoning . Thanks for all your great recipes
Thank you. Love chili of any kind. I do not make ANY dish hot because no one eats my level of hot. Hot sauce is always on the table. God Bless and stay safe.
I just made (and eaten this chilli) and I must say it’s the most delicious chilli I’ve ever eaten- my husband feels the same too. PS: I love all of your recipes Best regards Margaret.. from Northern Ireland.
I never 'bloomed' the spices before. Looks great. Another tip for extending chili or taco meat- add some barley! Simmer in beef stock. Adds a ton of fiber.
My ex used to tell me I made the BEST chili ever. It was a pretty standard recipe, but I have to admit it was really good, and I like a lot of beans too. However, I love the ingredients you are using here and will try this next time I make chili!
I'm betting that you spent a long time tweaking this recipe. It looks fantastic! A couple things you could consider trying: Try making it with chunks of sirloin instead of ground beef - it's more expensive, but super delicious! And a fun thing for serving: Toss a handful of cheese cubes in your bowl and ladle the chili over the top. You'll scoop up blobs of melty cheese with your spoon - so yummy! Sometimes I use leftover chili for stuffed peppers, too. Thank you again for your great content!
oooh! I'm still watching but I LOVE the fact that you added chocolate! I've added cocoa before - but this is good! I also loved what you did with your seasoning. You are such a great guy - I love watching what you do. Keep up the great work!
I love creating a chili mixture. One way to do this is to take your anchos, arbols, guajillos and a chipotle in adobe and soak them with a few cloves of garlic in a blender just covered with some boiling water for about 10 minutes. Now you have a paste that you can use on this or a taco soup, etc., It works fantastic.
If you still want to brown the meat, just put it in before the onions and blast it full force to get all the water out. You can just add the onions when you have it as brown as you want it and add a little bit of water if it's at risk of burning.
I have almost all ingredients ... but different chiles and beans. But the oven, the chocolate (like a mole!) ... AND, I live in NW Montana where we got 5 inches of wet snow to be followed by a flash freeze and super cold temps. So, this is perfect.
You are the best cook on youtuber and I watch a lot of cooking videos but your recipes always look great and you explain everything with such simplicity that I just really love your channel the most. I have only made chili homemade once so I am excited to try this.
I was just going to make chili today. I use a recipe that has cocoa powder but I am using a mealkit one today to see if it can compete. I got to the part about browning the beef and that was a good tidbit about not needing to brown it. When I've made turkey chili in the past, the ground turkey always gets dry tasting when I brown it, so I will try not browning it if I ever decide to use turkey again.
Being disabled I must always take the easiest route when cooking. I've always included the water from my cans of beans to make my chili. Maybe get 4 - 5 types of beans + a couple of cans of diced tomatoes. Then add the spices and the beef / onions. Maybe next time I'll try it with some dark beer and stock!
I loooovvveeddd this recipe. I didn’t use the stout, just the beef stock and it still came out amazing with lots of body. I used the dark chocolate like you did but I’m curious of what purpose it’s supposed to served in the chili.
The taste tester absolutely loved this one and gave it a rare score. The ingredients and print recipe is linked in the description. As always, thanks for liking and watching my videos!
Can't wait to try! I've made chili before but now I want to taste the difference.
Have a great day!
id like my chili just like that but add chicken
Did you rinse the kidney beans?
@@christycritser2819 they looked like they had been
That spice caught you in the throat there eh buddy! :) I love the fact that your taste tester added TABASCO to those peppers! YES!! Such a good family - and a great score.
I'm father from queens dude with an almost 4 year old son and I wanna say great job on the chili , but more importantly it seems that you have done an even better job raising a great son and keeping your wife happy KUDOS TO YOU SIR . Keep it up.
Thanks man, really appreciate that.
If you don't want to use stout, you can also just use a cup of black coffee. It will add the same flavor component to the overall profile of the chili. That's what I always do with my Texas chili.
A great tip for dried chillis when using them for this is to rehydrate them in coffee. Makes them easier to cut and you can add that chilli infused coffee right into the pot. It's stunning!
Great idea, thanks.
Trying this next time!
It’s time for a cook book. I have try a couple of your recipes and they were unforgettable. I’m making this chili for my husband asap! ❤
they got a really good website
in the description
Agree!
Once my kid is old enough to eat any of your recipes I’m going all in. He’s 2. I love the relationship between you and your boy and family with food, that’s exactly what I want ❤️
Thank you so much. Food is a great way to bond.
I've made chili hundreds of times. Went to Sip and Feast for a refresher and maybe get a new idea or two. Gonna make a big batch this weekend. I've got some roma tomatoes, straight off the vine in the garden, will incorporate some of those when I add the beans, and also use some as a topping. The fresh romas are wonderful, especially warm from the midday sun fresh off the vines. James is developing a sophisticated taste. He's gonna know a lot about food as an adult. Good job, dad (and mom).
I freeze my garden plum 'matoes; use as needed all winter. This year the garden SUX.
Made this tonight and, like most of what I’ve made from this channel, it was a hit. I used whole chunks of chuck stew meat instead of ground beef and also 3 different kinds of beans. The chili had a nice rich complexity from the dried chilies and the chocolate. I’m no stranger to making chili but I think the techniques here are worth adding to the repertoire. Thank you!
I’m a Texas native, but I have always believed beans should go in chili! I have entered and won a few chili cook offs. And believe me when I say truly great chili’s is always made even better by the toppings. I always show up at a cook off with cheddar cheese, sour cream, pico de gallo, red onions, jalapeños, green onions, cilantro, queso fresco, cornbread and of course, Fritos chips!
You know what’s up. Same toppings for tacos, cheese dip, hot dogs etc…
I like the beans but they don't agree with me in the morning lol
Please turn in your Texan card... it's been revoked!! LOL
I use pintos for my chili. I never use kidney beans like he had for anything. I do cook red beans and rice.
Yes sounds delicious!
I'm using your technique here to make the chili I usually make. I make it much more simple but the blooming of the spices and putting it in the oven is what I will try tomorrow night. Thank you!
Finally made this today, and I seriously doubt I'll ever make a different version again. Even without the dried chilis... My God, the flavours. I have never seen this meal exhibit such a rich, dark colour, luscious texture and intriguing fragrance before now.
Followed this recipe last year for the Super Bowl chili and everyone absolutely loved it.
Wow, James would rather have his dad's chili than pasta. Never thought I would hear that statement. About chilies:
Dried Jalapeños = Chipotle
Dried Poblanos = Ancho
Dried Anaheim Chile = Colorado or California
Dried Mirasol = Guajillo
Dried Serrano = Chile Seco
These are the comments that i like! Thanks, friend!
Today I learned! Great comment
Perhaps a bit more precisely, chipotles are smoke-dried ripe jalapeños.
For the brits, i'd like to translate for you;
Chipotle = Jalapenos = Jall'lapeenos
Ancho = Poblanos = ???
Colorado or California = Anaheim Chile = what
Guajillo = Mirasol = huh?
Chile Seco = Serrano = They sell none of these at Asda and I'm fucking mad about it.
To rock his world, make it Cincinnati style and serve the chili on top of spaghetti pasta with lots of ground cheddar 😋.
James is growing bolder. It's great seeing y'all thrive.
Yea he seemed hecka shy at first. I wonder what effect being a youtube star has on adolescent socialisation?
I would never have thought to add super dark chocolate to chili, but it kind of makes sense, especially with that spice paste! I have added this to my recipes tab!
This sounds and looks amazing. As a native Texas living near San Antonio, I've had Texas chili both with and without beans. I prefer chili with beans topped with Fritos. Thanks for sharing.
It's really nice to see James grow with your programs. He is the true test of your cooking,!
I salute a fellow owner of 'Ove' Gloves: saviors of hands and forearms from the painful misery of cooking burns. I could watch your videos all day. But, since I'm not an official taste-tester, I guess I'd go hungry at the end of the day. Nonetheless, your explanation on the spice mixture is brilliant, as are the the explanations for the entire step-by-step process. Perfect timing for a mid-winter recipe. Thank you for your continued inspiration.
I've watched a lot of your Italian recipes and have found them pretty good and pretty right on, even if you do mostly central and southern dishes. I have lived in Italy 35 years. I know you'd like some of the recipes from Piedmont (French influence,) and Veneto (esp. Fish). Anyway, I'm definitely going to try your chili. It sounds awesome!
I found this video by accident, but after watching it immediately subscribed. Finally, someone who acts like they actually understand the basics of good old, old fashioned cooking.
God, I remember you being at Jason's house when we were kids and he made chili, then you would make chili at your house. We must have been like 10 years old. I make an award-winning plant based chili now. Dried chilis are the way to go!
Or cook the beef first then it should get browned. Cooking the beef with the onions, won't let it get browned. The onions release steam and water.
Does it matter if you put it in the oven for 2 hours?
@@gomezalejandrog Just depends on the temp. 300 for 2 hours, lid cracked should do it.
After watching your videos for years I decided to finally try and cook one of your recipes and went with this. Best chili I ever had! Thanks so much for this recipe.
This WILL be made in my house within the next week! 👍👍 I love to try new chili recipes, and this one looks like a real winner 🏆 Thanks!
Thank you for another great recipe and video. My chili is very similar to this one but I cannot find chilis in Northern Ohio. When I lived in Texas the market had an entire section of chilis. Heating the spices separately is something I have never heard of but it appears to work well. I learned something new. Your recipes are always very good. Thanks for the video.
James knows what's going on. Nothing better than spicy chili on a cold day. 🥶
With that combination of spices it reminds me of Cincinnati Chili....which I absolutely love.💕 this look very good.
Yep, anytime you start adding pumpkin pie spices, you've got yourself some Cincinnati chili.
I loved grinding the chilies, blooming the spices and the whole process! It is the best chili to come out of my kitchen and I owe it all to you with your tips, expertise, taste and wonderful 'on film' manner. Thank you and your family for the most delicious chili in the world!
I really appreciate that!
This is definitely going down in my kitchen. Always a good sign when the taste tester has to squeeze in another spoonful prior to writing the score!! Looks super yummy and I can't wait to try!
I didn't think he would be able to give a score because he couldn't stop eating it! This looks incredible, love the dark chocolate, Guinness, and blooming the spice mix. Wow, gotta make it this weekend!! Thank you. Another great video...
Those peppers plus the chocolate is mole...as in chicken poblano...
I keep saying he starves that kid until taste testing time!😂😂😂
@@bethotoole6569 Hahahaha...!!😂🤣👍
Perfect for this rainy day. Never knew about the dark chocolate tip. Good tip about the tortilla in the blender for texture. That's some stick to your ribs chili. Making this for sure.
I start with the beef on medium heat to help render the fat. When most of the pink is gone and the beef has given up a good amount of moisture I scoop all the beef to one side of the pot and lift that edge to drain the fat and moisture to one side. I ladle that fat and moisture into a small bowl. I take about 3 tablespoons of that and mix it thoroughly with a half teaspoon or so of baking soda and toss it back in and crank the heat. Browns in minutes. Remove beef from pan or pot and add onions and the remaining beef fat/juice to get the cooking going and use the moisture from the onions to declaze the browned beef fond on the bottom of the pot. If you add the beef and onions at the same time, you're going to basically caramelize your onions before you brown the meat because off all the extra moisture the onions give off. So basically less moisture=faster browning because youre no longer steaming the meat. Baking soda also accelerates browning, because science.
Rather than heating the seasonings up in a pan and letting some of the aromatic compounds go into the air. I heat my liquid and pour it and all the dried chiles into a blender. Sometimes I steep them before blending. Sometimes I throw them into an instant pot for 5 min with a bit of water before blending. Sometimes I stick em in the air fryer at 350 for a minute or two. But I always end up blending them in liquid. Not sure if any of this has anything to do with anything but that's how I do it and it makes sense in my head. Also grinding dry chili always has a bit of a tear gas effect in my kitchen.
Jim, you're my go to 95% of the time for Italian recipes. Great to see that you are even doing some other traditional meals now too! My wife is back to work full time again and I cook 2 days a week so I'll be doing the chili beef stroganoff for sure! Thanks again... If you ever make a recipe book, sign me up.
Nice work Jim! I like that you sed canned beans because I rarely have time to soak dried beans overnight. Nothing is wrong with quality canned beans.
Great channel! I have made several of your recipes, and they have never failed the taste test. However, what I really appreciate is that you kitchen experience is a whole famly affair. Home is where the hearth is. Well done everybody!
A tip from my Indian wife's mom: fry or bloom the spices first in the pan with the vegetable oil and then add the meat and onions. Frying the spices first will flavor the oil which will convey that flavor to the rest of the ingredients.
She starts EVERY dish this way, from soups to stews to pan fried meats or fish. The flavor components of spices are fat soluble.
NO. DRY FRY whole spices then grind. I cook a lot of Indian food. Also, I do "tempering/temper".
This looks amazing. This is my version: I cook the ground beef first and then drain off the fat. Then, I add in chopped sweet yellow onion, jalapeño, poblano, and tomatillo. Then, some minced garlic. Then I add in all the spices. Then the canned kidney beans (drained), some canned diced tomatoes and a bit of tomato paste. Towards the end, I add some frozen sweet corn. When it’s close to done, I add in some masa flour that’s been dissolved in warm water. Stir it for about 5 minutes, then turn off the heat. Then I squeeze in the juice of one lime and drop in a bunch of cilantro.
We top it with sharp cheddar cheese, diced red onion, diced jalapeños, diced fresh tomatoes, more cilantro, top it off with a fresh diced avocado and Fritos. I like your spices. Never used beer. I’m from Texas. Although chili can be a bit labor-intensive, it’s worth the time! I have always used beans. I know about how the chocolate can add so much depth. So on my next batch (Superbowl Sunday), I’m going to add in some of the chocolate. 👏🏼
I agree the fresh pepper/dried chili combo is a must for me too. I use corn meal for a thickener and I'll have to try the masa harina that's in my cabinet next. Thanks for the tip!
I am making this for the second time now. I live alone so i freeze most of it. The depth of flavor is just so wonderful. Like a good molé!
Going to try this soon. When I’m browning meat, I cook it first, ladle off the fat, add the onions, continue to brown the meat & onions. Works great every time. Once you take the fat out, the meat browns really well.
Straight cocoa powder is a good addition to chili as well. Looks tasty!
I can’t believe I heard James say he’d rather have chili than pasta-I knew it had to be good!!
Cooking this as I'm typing. Followed the recipe pretty much all the way, except I added an extra 2 chipotles for heat. I also cooked everything in my biggest pot, and trasnfered it to my crockpot instead since I have no Dutch oven. Already tasted a little for flavor and it is definetly delicious and different than my standard chili. Got another couple hours to go so I'll let you know how it turned out.
lol to the update
Thank you! Chili looks really good! My parents were
from Michigan and my mum used to use kidney beans too😋.
I look forward to trying yet another recipe of yours. My husband and I really appreciate all the time, effort and love you and your family put in your videos ❤️
I'm from Cincinnati where we love our skyline. But at home this is about how I do mine. I love making my own chili powder, I toast whole cumin and corriander and chilis then run them through the grinder. We do add chocolate and instead of beer we use coke
Another phenomenal recipe! Guys don't skip adding the dark chocolate, it adds so much depth. Appreciate you Sip and Feast!
this looks so good, I will be trying this, Great job with your son, we need more parents like you and your wife.
Thanks for sharing. God bless you and yours
James eats a spicy jalepeno and goes back for more. Love it!
I'll be trying this one out for sure. Thanks, Jim!
Try it with a tablespoon or 2 of apple cider or white vinegar next time. The acid does a lot to brighten up chilis and stews. Do a blind with one batch with one without.
Made this last nite and it is 5 STARS all day long ! ! I'll be having it for lunch again today. It pairs perfectly with some jalapeno cornbread. Thought I'd miss the peeled tomatoes I normally put in my chili, but no... It is perfect as is.
Your soups, stews, and pasta dishes (short rib ragu is heaven on a plate) have become staples in my home ! !
Thanks again from across the sound and be well ! !
Hi ... I'm writing from Germany and I found your channel a few days ago and I love it. I really like your recipes and I will cook your Chili this weekend. I just don't have any Guiness at home right now ... I will take some dark German beer 👍🏻😄😄 Can't wait to taste it. Thanks so much for all your great videos and your inspiration. And I love your food testers as well ... they are doing a great job 👍🏻👍🏻👍🏻😊
I'm from Texas and make a similar Chilli using bock.
James has a future as a food critic! Another great video, Jim, and I was planning on making chili for the Super Bowl, so this dropped just in time!
I'm hoping James becomes a chef!
Okay very bold. I can tell you I got my ingredients from two locations. Giuseppe's and Aldi's and it turns out incredible fantastic! Thank you!
To brown the ground beef, Brian Lagerstrom on his channel spreads the ground beef out on a sheet pan and throws it under the broiler for a few minutes before putting the beef into the Dutch oven.
i love that you get such enjoyment from seeing your son enjoy your food. My 7 year old son loves to cook with me too and i love it. One other thing i liked was that you immediately corrected yourself when you said guinness was a beer, i'm from wales and could sense the irish about to unload on you ha! Love your videos, keep up the great work
Thanks, I appreciate that!
I made this tonight, my husband approves. Made cornbread muffins to go with it. . I'll never go back to making my recipe. Thanks!
Yeah! Chilli... Another Fab dish I have to make. I am cooking my way through your recipes and am always amazed by how much work you guys must do to make recipes, videos, edit website, respond to comments and cooking. Not to mention all the other time doing the marketing. I am in awe and as always a huge fan because the recipes are so delicious and the videos so entertaining.
Thanks so much! Really appreciate it.
Happy you made your chili with beans! Love the tip of blooming spices in a pan. At first, James was speechless when trying to describe what he liked about your chili, because he loved everything about it. The ultimate compliment! That chili would be absolutely delicious on pasta or maybe on a baked potato.
Put a pinch of baking soda in with the beef and it will aid in browning.
Love this recipe. If you get a chance, try adding chipotle peppers in adobo sauce into your recipe. They are fantastic! When it comes to the dried chiles, I like to steep them in water until they are soft, and then blend them with the chipotle peppers in adobo sauce. It comes out a nice paste consistency.
That's how we do our chiles, also. Wash the heck out of them, steep them in boiling water, then blend.
Yep.
Me too..
Us too 😊
Chipotle in adobo is the only way to fly.
You can definitely brown ground beef for chili, I always have lol. It gives even more flavor because of the Maillard reaction, I just always cook the ground beef first, THEN add the onions and a bit of oil to sauté them, followed by tomato paste and any other ingredients.
With that out of the way, this looks like a great recipe, and I’ve always been very picky about chili. I am going to combine this with my current recipe to come up with a happy medium between the two. I’ve always liked the idea of playing with a bit of dark cacao, I just haven’t ever done it for whatever reason. Now I have an excuse to go for it lol.
Made this yesterday. Used 3 ancho (no chipotle) chiles 8:47 and used brown sugar. The layers of flavor were absolute perfection. Thanks for this recipe!
I hit the up button in the first minute or so cause this guy makes real food real good. The outcome was better than I predicted.
How did I miss this when it came out?!? Looks good!
You're not old! I have been using the same coffee grinder for 23 years (to grind coffee, everyday!)
❤ from MN ❤
Love the toasted/bloomed spices and the dried peppers. Ditch the 80/20, replace it with a smoked Chuck roast cut into a small dice, and crisped spicy sausage meat. It’s like biting into a steak with every bite. Keep up the good work neighbor, you’ve got a fan in the 11793. 👍
Love the chilli with beans. And I'm a native Texan.
My family recipe for chili has won food cook offs, as it does have some elements of this recipe. It's more Texas style, where you first brown 2 lbs chuck cubes. It's a more complex spice mixture (with no commercial chili mixture), which gets mixed with the onions and garlic in the skillet that had first been used for browning the beef (my mom's recipe calls for one seeded jalapeños, but I like heat, so I use several habaneros). Then you pour in lager beer (I use Dos Equis Amber) that also scrapes up all the fond. Then add tomato sauce and beef broth to the dutch oven, and because it's beef cubes, I slow cook it longer. You can keep it Texas style or I also like to add a can of beans. I know a lot of "award wining recipes" use chocolate, but my family recipe doesn't need it (it does have some cinnamon). Good chili is like other foods: the less processed foods you use, and the more attention to food prep you do, the more flavorful it's going to be.
I've been craving chili all winter. I'm going to have to make this.
I came here from the lentil soup recipe, which is fantastic and I’m definitely adding to my rotation. Served along fresh made pita bread and it feels like affordable heaven. My usual chili recipe is in the crock pot and uses dried beans (so much easier to store and more affordable). So I’ll have to make a few adjustments to this. Thanks friend
I love kidney beans in chili. It's such a hearty bean and think it compliments the meat and spices. I think chili is great anytime but having a nice spicy one in the winter is better because it's thick and hearty during the cold weather and I like those types of meals in the wintertime. New England gets cold!
WOW, I've never saw chili done like that. My only regret, aside from not being the second chili judge is that I can't make this until tomorrow.. Great Video
Dude. I made this Chili recipe today, and you're right: The Chili to end all other chilis. O my word, it was just delicious...
I really appreciate that you put the sponsorship info at the end. When it’s in the middle, I always skip it to get back to the main content. Today I actually watched it. Btw, I have a chili recipe very similar to this one and everybody raves about it whenever I make it.
You make a good point. I actually did the same thing. It's like the psychological 'in kind ' payment. You made and I watched a whole video, and now I will repay you by watching your little sponsor vid. When it comes to really, and you're not even sure you're gonna finish it like the video, you have much less motivation to watch any ad...
A must try recipe! Definitely.... thanks for sharing this one.... so glad to hear from mom on the background... too bad she didn't join the tasting.. 💙🍽💙🍷💙
Definitely trying this one. My son would eat chili every meal, every day. The chocolate is new for me, I’m excited to try it.
Hell yeah. Every time I see a chili recipe video I check it out just to make sure it involves toasting / grinding your own chili powder. If it's not there, I leave a snarky comment. This looks great, I look forward to trying the chocolate trick.
One cool tip I learned from the American Test Kitchen recipe - if you do want to brown the beef (which I do prefer), mix a teaspoon of baking soda into the beef before hand. It doesn't add any taste but in the same way it will help crisp up poultry skin the beef will brown even after starting in a wet crowded pan.
I love this guy's videos, esp. with his son. I have no children but really like involving youngsters in cooking like I was. I became comfortable with food preparation at an early age. BTW: I make chili with alcohol-free beer. In 2023 there is also a no-alcohol Guinness ale. I have been alcohol free for decades.
For browning the beef, you can spread it on a sheet pan and place it under the broiler in your oven. Try brown sugar or molasses instead of the white. The chocolate is a must, for those on a budget use cocoa powder instead of buying an entire bar of dark chocolate. I use a bock beer, and split the beans half red kidneys and half pinto. Lastly, I like to add a can of fire roasted (drained) tomatoes and some diced red onion, yellow bell and Anaheim the last half hour for color and texture.
James is adorable. Good job mom and dad! .....and the chili aint bad either.....😋 Love your channel! thanks so much!
Fine Cooking Magazine had an article about using chocolate to make mole. Never made the leap to using it in chili. This is the Sunday dinner plan this week. And seriously, you need to do a cookbook. Cheers!
Made your chili for Super Bowl. Your recipes always deliver, but this Chili is AWESOME! Folks went back for seconds which they don't always do for chili. This had to be the most flavorful chili I have ever had and easy to make. The only adjustments to your recipe I made were using ground turkey and a bottle of local Coffee Porter as I did not have Guinness. Thank you so much for what you do. Cheers!
That's awesome to hear. So happy you all enjoyed!
This recipe is interesting. There's not very much tomato, so in that way it is closer to a chile con carne, but it still has beans. Sounds like this one is the best of both worlds, so I'm definitely gonna try it soon. Never understood the gatekeeping with chili. If it tastes good, eat it.
I guess I learn something new everyday…never knew abt the chili in the oven thing. It truly looks beautiful and delish!
Right on time with this recipie , was gonna make chili today anyways so going to try this recipie , love the tip of blooming the seasoning . Thanks for all your great recipes
Thank you. Love chili of any kind. I do not make ANY dish hot because no one eats my level of hot. Hot sauce is always on the table. God Bless and stay safe.
I just made (and eaten this chilli) and I must say it’s the most delicious chilli I’ve ever eaten- my husband feels the same too.
PS: I love all of your recipes
Best regards
Margaret.. from Northern Ireland.
Incredible recipe which I'll definitely am going to make. Great that you added the chocolate in it, that adds so much flavour.
I never 'bloomed' the spices before. Looks great. Another tip for extending chili or taco meat- add some barley! Simmer in beef stock. Adds a ton of fiber.
My ex used to tell me I made the BEST chili ever. It was a pretty standard recipe, but I have to admit it was really good, and I like a lot of beans too. However, I love the ingredients you are using here and will try this next time I make chili!
I'm betting that you spent a long time tweaking this recipe. It looks fantastic! A couple things you could consider trying: Try making it with chunks of sirloin instead of ground beef - it's more expensive, but super delicious! And a fun thing for serving: Toss a handful of cheese cubes in your bowl and ladle the chili over the top. You'll scoop up blobs of melty cheese with your spoon - so yummy! Sometimes I use leftover chili for stuffed peppers, too. Thank you again for your great content!
Yum, I like the idea of chili in stuffed peppers w/rice:)
oooh! I'm still watching but I LOVE the fact that you added chocolate! I've added cocoa before - but this is good! I also loved what you did with your seasoning. You are such a great guy - I love watching what you do. Keep up the great work!
I wouldn't have considered using cinnamon or dark chocolate! I'll definitely add it to the next batch!
A touch of nutmeg too!
Look up mole; you'll understand the use of cinnamon & chocolate.
Chocolate, or cacao, pairs very well with chilis. They compliment each other's flavor profile.
@@Flippokid Mole
The thought of chocolate in chili turns my stomach. It's probably good but... 🤮🤮🤮
I love creating a chili mixture. One way to do this is to take your anchos, arbols, guajillos and a chipotle in adobe and soak them with a few cloves of garlic in a blender just covered with some boiling water for about 10 minutes. Now you have a paste that you can use on this or a taco soup, etc., It works fantastic.
Thanks for reminding me about arbols. I forget what a great substitute those are for cayenne, especially in chili.
If you still want to brown the meat, just put it in before the onions and blast it full force to get all the water out. You can just add the onions when you have it as brown as you want it and add a little bit of water if it's at risk of burning.
That looks delicious! Only thing I could think to add would be some nice cornbread.
I have almost all ingredients ... but different chiles and beans. But the oven, the chocolate (like a mole!) ... AND, I live in NW Montana where we got 5 inches of wet snow to be followed by a flash freeze and super cold temps. So, this is perfect.
You are the best cook on youtuber and I watch a lot of cooking videos but your recipes always look great and you explain everything with such simplicity that I just really love your channel the most. I have only made chili homemade once so I am excited to try this.
I really appreciate that, thank you!
I used to make chili at a cafeteria in a 20 gallon steam kettle using the "dump and simmer" method. We had a huge paddle to stir it. God that was fun.
I was just going to make chili today. I use a recipe that has cocoa powder but I am using a mealkit one today to see if it can compete. I got to the part about browning the beef and that was a good tidbit about not needing to brown it. When I've made turkey chili in the past, the ground turkey always gets dry tasting when I brown it, so I will try not browning it if I ever decide to use turkey again.
Being disabled I must always take the easiest route when cooking. I've always included the water from my cans of beans to make my chili. Maybe get 4 - 5 types of beans + a couple of cans of diced tomatoes. Then add the spices and the beef / onions. Maybe next time I'll try it with some dark beer and stock!
I loooovvveeddd this recipe. I didn’t use the stout, just the beef stock and it still came out amazing with lots of body. I used the dark chocolate like you did but I’m curious of what purpose it’s supposed to served in the chili.