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!
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).
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 ❤️
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 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.
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!
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!
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 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.
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’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!
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.
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!
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.
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.
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!
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.
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.
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!
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
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.
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!
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!
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.
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
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...
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 ! !
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.
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!
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 👍🏻👍🏻👍🏻😊
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 ❤️
Thanks! Strictly speaking, I am letting it rest overnight like you suggested (just made it so I can't rate it), but the education on how to incorporate dried chilies, spices, and oil into a "bloom" as you call it was worth it alone. And the aroma is incredible. How long do you figure it would stay good if frozen in serving size containers?
@@SipandFeast Follow up taste test: Excellent, and yes, giving it that extra day really brought it into it's own (I obviously tasted a spoonful before giving it a day). One slight addition is, when reheating/reconstituting it, I used the left over beef stock (16 oz) instead of water, then let it simmer to proper consistency, and I think that gave it a slightly meatier taste. The heat/spice level, in my opinion, was about perfect for the average person. The most important take away was the complexity of the flavor. New favorite chilli recipe. Thanks. (PS - I imagine if you wanted to turn this into a true Texas Chili, you could simply replace the beans with sirloin steak cut into cubes that were previously seared, but the beans add a lot of nutritional value, and as you said, are easier on the wallet). Thanks again.
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.
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 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
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 ❤
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.
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.
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.
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
Blooming your spices, have to try this. Moi into the onions, i would add a bit of hot peppers. The topping, I would change it to thinly sliced cuke, thinly sliced roasted habenero, thinly sliced red onion, a sprig of cilantro and some lime.
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 have never made a decent chili in my life. Your son loving it is making me rewatch your video so I can follow your recipe. Looks amazing! Thanks. Gonna subscribe now. Aloha from Hawaii
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 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!
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.. 💙🍽💙🍷💙
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. 👍
Aww @10:56 there's so much love between dad and son ❤️ it's too too cute. Chili recipe looks amazing and like it will have much more depth in flavor with the unique ingredients like tomato paste, cinnamon and chocolate. Baking in Dutch oven is a fab idea too Many chilis, including mine..the flavors don't quite come together as I would like. The tomatos and sauce seem separate from the meat. This recipe seems to fuse all the flavors together. I'm excited to try! i wonder if this would be tasty with chicken or turkey...?
Guinness in chili! Got to try this. 👍 About browning the beef. I never start with oil, no need for oil if using beef with a decent amount of fat. I dump the beef straight in over a gentle heat, breaking it up and turning it, and letting the fat run out of it. Then I add the onions as there's now plenty of fat to soften them. As the onions cook the beef will be browning.
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
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.
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!
Looks like a great recipe and one that I will try. I do recommend browning the meat, though. I’ve made and sampled countless chilis over the years and the ones with meat that has actually browned are always better. It’s never even close. Can you get a decent result without it, sure, but it’s not that much extra work and final product is so much better. I just run a Dutch oven on one burner and a cast iron pan on the burner next to it. The onions sweat away while the beef browns next door. They finish at nearly the same time. I’ve got most of the ingredients you mentioned. I just need to find that blend of chocolate. I’ve typically just used an unsweetened cocoa powder in instances when I added chocolate, but I look forward to trying those bars. Thanks for sharing.
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.
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.
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!
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.
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.
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 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.
It's really nice to see James grow with your programs. He is the true test of your cooking,!
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!
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!
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 😋.
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.
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.
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’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!
Straight cocoa powder is a good addition to chili as well. Looks tasty!
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.
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!
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.
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.
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.
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!
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.
Thanks!
Thank you so much!
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.
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!
James knows what's going on. Nothing better than spicy chili on a cold day. 🥶
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!
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
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!
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.
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!
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!
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".
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!
Perfect for this stormy weather!
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!
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...!!😂🤣👍
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 ! !
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.
James is adorable. Good job mom and dad! .....and the chili aint bad either.....😋 Love your channel! thanks so much!
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!
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.
I've been craving chili all winter. I'm going to have to make this.
Love the chilli with beans. And I'm a native Texan.
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 ❤️
Interesting extra ingredients. I’ll try this. Thanks
Thanks! Strictly speaking, I am letting it rest overnight like you suggested (just made it so I can't rate it), but the education on how to incorporate dried chilies, spices, and oil into a "bloom" as you call it was worth it alone. And the aroma is incredible. How long do you figure it would stay good if frozen in serving size containers?
Thanks very much! Freezing would last a long time. At least 6 months.
@@SipandFeast Follow up taste test: Excellent, and yes, giving it that extra day really brought it into it's own (I obviously tasted a spoonful before giving it a day). One slight addition is, when reheating/reconstituting it, I used the left over beef stock (16 oz) instead of water, then let it simmer to proper consistency, and I think that gave it a slightly meatier taste. The heat/spice level, in my opinion, was about perfect for the average person. The most important take away was the complexity of the flavor. New favorite chilli recipe. Thanks. (PS - I imagine if you wanted to turn this into a true Texas Chili, you could simply replace the beans with sirloin steak cut into cubes that were previously seared, but the beans add a lot of nutritional value, and as you said, are easier on the wallet). Thanks again.
Thanks for the recipe Sip And Feast.
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!
GREAT RECIPE!! I agree you always need to add beans! Thanks for another great recipe!
Another phenomenal recipe! Guys don't skip adding the dark chocolate, it adds so much depth. Appreciate you Sip and Feast!
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.
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 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 can imagine the smell and it smells amazing
100% making this this weekend. Thank you!!!
Very doable and looks so yummy
James eats a spicy jalepeno and goes back for more. Love it!
I'll be trying this one out for sure. Thanks, Jim!
I guess I learn something new everyday…never knew abt the chili in the oven thing. It truly looks beautiful and delish!
Incredible recipe which I'll definitely am going to make. Great that you added the chocolate in it, that adds so much flavour.
I can’t believe I heard James say he’d rather have chili than pasta-I knew it had to be good!!
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 ❤
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.
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
looks good! cool to see non-Italian stuff on here sometimes.
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.
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
I trust your taste-tester! Can't wait to make this!
Blooming your spices, have to try this. Moi into the onions, i would add a bit of hot peppers. The topping, I would change it to thinly sliced cuke, thinly sliced roasted habenero, thinly sliced red onion, a sprig of cilantro and some lime.
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.
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 have never made a decent chili in my life. Your son loving it is making me rewatch your video so I can follow your recipe. Looks amazing! Thanks. Gonna subscribe now. Aloha from Hawaii
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.
That looks delicious! Only thing I could think to add would be some nice cornbread.
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!
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.. 💙🍽💙🍷💙
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. 👍
Aww @10:56 there's so much love between dad and son ❤️ it's too too cute. Chili recipe looks amazing and like it will have much more depth in flavor with the unique ingredients like tomato paste, cinnamon and chocolate. Baking in Dutch oven is a fab idea too Many chilis, including mine..the flavors don't quite come together as I would like. The tomatos and sauce seem separate from the meat. This recipe seems to fuse all the flavors together. I'm excited to try! i wonder if this would be tasty with chicken or turkey...?
Love the recipe. I like chopped bell peppers, roasted bell peppers. I need to try cinnamon n the chocolate
I never thought to bloom my seasonings for chile but plan to give it a go tomorrow as it’s on the menu.
Guinness in chili! Got to try this. 👍
About browning the beef. I never start with oil, no need for oil if using beef with a decent amount of fat. I dump the beef straight in over a gentle heat, breaking it up and turning it, and letting the fat run out of it. Then I add the onions as there's now plenty of fat to soften them. As the onions cook the beef will be browning.
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
Love the taste tester!! That's exactly what's important!!
This looks absolutely amazing.
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.
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.
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!
Looks like a great recipe and one that I will try.
I do recommend browning the meat, though. I’ve made and sampled countless chilis over the years and the ones with meat that has actually browned are always better. It’s never even close. Can you get a decent result without it, sure, but it’s not that much extra work and final product is so much better. I just run a Dutch oven on one burner and a cast iron pan on the burner next to it. The onions sweat away while the beef browns next door. They finish at nearly the same time.
I’ve got most of the ingredients you mentioned. I just need to find that blend of chocolate. I’ve typically just used an unsweetened cocoa powder in instances when I added chocolate, but I look forward to trying those bars. Thanks for sharing.
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.
Definitely going to try this!
Made this tonight but couldn't find the chipotle in grocers near my area - still great!
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.
Oh baby I am ready to make this. Thanks for sharing Jim!
You answered my prayers!