Children are comforted by having 'choices.' If you want your nephew to dress up, it's always better to give him two options. They won't know that the third option is to run around butt nekkid!
Alternatively, in a bowl, knead multiple stock pots into one using your hands. Layout the mega stock pot onto a lightly floured surface. Using a rolling pin, roll into a circle and roll to 1cm thick. Repeat this process so you have another stock pot circle. Fill one of the circles with a mound of fresh stock pots, leaving 2cm around the edge free. Take your other stock pot circle and lay over the top and press the edges to seal. Dissolve one stock pot in the microwave and use a brush to apply a generous stock pot wash over the top and on the seams. Bake at 180 Celsius in an oven until congealed. Remove your stock pot pie and drissle in a stock pot chocolate sauce. Serve with or without a plate and enjoy. Repeat process until you are dead or Knorr is the richest company in the world. It's your choice.
@@@Aotearoaforeva Chill out and just remember that i am supposedly meant to be the one that is upset, not you. Who gives a fuck what i clicked!?!?!? You are probably one of them little kids that leaves UA-cam comments calling everyone 'Retarded' if you don't like what who you are replying to says.
That is not what he is saying at all, but ok.... He has to advertise Knorr, but if you have any brains, you would understand that you can just as well leave the Knorr product out.
It's taken me the thick end of ten years to question this, but did this man really take a memeworthy promotional deal just so that he could share his love of cooking & philosophy without having to worry about ordinary chef work? Outstanding decision
No. He did it for money and anything else was just a bonus. He could be making youtube videos if that was what he wanted, without the constraint of promotion
alternatively swap the tomato sauce with ketchup, the kidney beans with baked bean, chocolate with nutella spread and chilis with tobassco sauce and voila something that tastes like shit.
I mean, that's just Bovril. Literally concentrated beef stock down to a paste. Dump some in boiling water and you get a "beef drink". It's basically the stuff in those little stock pots-just less fancy.
Hes reached the pinnacle and just wanted to get in touch with his yorkshire roots. Cooking as a common man to teach the common man that cooking doesnt need to be daunting or expensive or a chore. I love him so much more than other celebrity chefs. Ive been all over northern england and hes like the incarnate of working class ruggedness and not giving a fuck
@@nathanielleack4842 exactly. He wants to people to enjoy cooking. He is the very best at rustic base cooking. He wants cooking to be natural, not ridiculous measurements and fuss. Just do what you feel. Surely this is what cooking should be. I’m a Yorkshireman and my best compliment is he cooks like my mum and my aunties. Just gets on with it and goes with the flow. I think he is amazing.
He's seen and done it all in the kitchen, he's outlasted Nouvelle Cuisine in the 80's, the pretentious French craze in the 90's, and molecular gastronomy in the 00's. He really is a master.
I kinda prefer marco pierre white recipes over Gordon for that reason, both great chefs but marco’s feel a little more realistic for day to day, as long as you’ve got a stockpile of knorr stockpots
A lot of people might be hating on MCP for the stock pots, but this recipe is stupidly easy and probably the best "easy chili" recipe I've tried. In place of the stock pots though I have a mirepoix with beef bouillon cubes. The fresh chilis with dark chocolate at the end just gives it that extra layer that makes it addictive.
It's not quite that simple unfortunately. His tomato sauce is definitely the star of the dish, including many ingredients. Without it this chili recipe requires many other steps to achieve the same flavor.
The haters are just jealous. A genius. Stepped away from the restaurant trade. Who is to deny him making a bit of a living from a sponsorship deal? Any man who hands back his 3 Michelin stars is cool by me.
I think it's a great line. If everyone cooked the same dish we'd all be bored with dinner. I draw the line at adding dark chocolate though, I've tried it and it's lovely it just feels wrong for me to add it when I cook chilli lol
I love chili, but I cant imagine it without chunks of onion and peppers. But I think that's what makes chili so fun and interesting as a dish. So many people have different ideas on what is essential. Some people refuse to put beans in it, some argue its absolutely the most essential part. Some people put corn in chili like sociopaths. Some people love to serve it on rice. One of my absolute favorite foods.
I laughed at the corn comment! Never tried it, but now I’ll have to! In Ohio, USA, they put chili on spaghetti, and add cheese. They call it a 3-way. 😬 I haven’t tried it, but some people swear by it! (If they add raw onions, it’s called a 4-way; add onions and beans, it’s a 5-way).
The audacity to judge people for adding corn while adding chunks of peppers, lol. You're right it's one of those dishes every family makes their own tho. Cheers!
Is this the same Gordon that was selling prefrozen and precooked food in his pubs. You know that he got caught sellling in his pubs food prepared in an outsourced kitchen and then selling them for a premium as freshly prepared right? At least MPW was doing them as guide for the home cook.
Gordon has condoned use of stock pots in home cooking. It’s just easier for home cooks and people in a rush, which is what these kinds of series target. In some of his videos, he even uses premade stocks from supermarkets.
I don't care if this is sponsored by Knorr. I'd watch him pouring hot water in a cup and then add a tea bag. I am mesmerized by this man. The way he speaks, moves and handles a knife... Intimidating yet sexy.
This has become my favorite meal for when I'm too lazy to cook something more elaborate. It's got only a handful of ingredients, no chopping, no technique required, it always comes out right because it's impossible to over or undercook it, you don't have to stand by the stove while its cooking, it's easy to make a big batch and it reheats very well without the loss in quality, and although it is meme-ish, the spices really are your choice. The dish works with and without any of the spices mentioned in the video.
No chopping? How do you make the red sauce at the start without chopping up an onion? But I agree. This is an amazing recipe that really doesn't take a lot of stuff to make. I do sub tomato juice for the water though, to give it a bit more richness.
Marco is a man who has mastered the art of complexity in his art to such an extent he has had the epiphany that the true beauty is in simplicity. Love me some high end food with a delicious Claret, but nowadays would much rather sit down to a home style meal cooked by Marco like a chilli with a nice pint of Ale.
0:57 most people would say “easy peasy”, but I say “easy and peasy”. Some like the “and”, so you can add more “and” if you wish, or less. It’s your choice
Marco I absolutely love how you presented and narrated your cooking philosophy. The basics and advance. Continue what you are doing and thank you for sharing us all this comfort foods.
Don't get why everyone is up in arms over the Knorr Stockpots. This is an everyday recipe, not one he'd use for one of his 3 Michelin star restaurants back in the day. And it actually looks very approachable and tasty. Everyone knows the man can cook. But he also has said one of his favorite meals is a friggin' ham sandwich. Comfort food comes in all different shapes and sizes, people. So if he can share a recipe that anyone of us can get comfort out of and make some money on the side, who effing cares?
He literally wrote a cookbook detailing how to turn common condiments and basic foodstuffs into good meals. Why are these recipes so shocking to people?
I'm pretty sure I've seen your copy/paste comment on all of Marco's videos. Must be a fanboy. Marco sold out and now has these videos that look like a cooking show; but really is an infomercial. Marco and George Foreman now have more in common with each other than he does with Gordon Ramsey.
Cam I would agree with that sentiment if he hadn’t written books on how to use store-bought products before (which these are essentially video forms of that). He’s made it clear in multiple interviews, in contests he has judged, and even in his Oxford speech that he favors simpler dishes with less of the gastronomic flair are his preferred go-to, despite his track record in fine dining. Him working for Knorr to bring a level of competence available to those who can’t make everything from scratch at home shouldn’t be surprising at all to anyone.
"What I do, is make a very easy tomato sauce, it's my base, to my Bolognese, to my Chili Con Carne, to many things, it's easy, it's simple, but I make a very big batch, then I break it down to 4 or 5 pots and I freeze it, so when I want to make some Chili Con Carne it comes out of the freezer, so it's easy and peasy, so I don't have to start chopping onions, chopping garlic, so, how do we start? I start, by eating your liver"
Many thanks for your recipe! I have been making this dish for over 30 years, and have learnt to make my own Tomato sauce with good quality Tinned tomatoes. I will never buy a RAGU sauce again in my lifetime ! I often make this Marco with ;' Lean Turkey Mince', (from a Butcher) which I combine with a beef stock cube (OXO), and freshly chopped garlic and have kidded myself (and others ) that this was a beef shepherds pie or lasagne ! I have also substituted meat for extra veg; Peppers, Shallots, extra mushrooms, courgettes! Cheers dx
the difference between marco and a lot of the other "tv" chefs is that he UNDERSTANDS that not everyone is a michellin-starred cook and actually has a life to live, not spend hours sweating a fuck ton of ingredients every night after work
Amazing how many hating on him for cashing in on a stock pot deal, this man is one of the best chefs to ever grace the planet and has been at the very highest of the high, give him a break.
I've been cooking chilli for more years than I care to remember, and often use minced steak. However, the best results always come when using shin of beef, which is a tough piece of meat, requiring many hours in the oven, but it's worth it. Lots of garlic is a must, plus some dark chocolate for a taste of luxury. I love chilli. PS, cook today, place in fridge overnight to give the garlic a chance to do it's job. Freezes well.
I've been putting chocolate in chili for years now and if you haven't experienced it yet try it out. It really deepens the flavor and is a great contrast to the hot spices.
@@pugggs you are not staying true to the original dish. Don’t taint its name. Call it another name. It’s like making spaghetti and meatballs but using chicken and mayonnaise sauce. Stop. Just stop.
@@iwishiwasthomasshelby 😂 "sTaY tRuE tO tHe OrIgInAl"... Please. In your next comment give me the exact ingredients for the "original" chili recipe. The very first recipe. Bet you can't.
marco is a genius, and has absolutely nothing to prove to anyone. if he wants to advertise knorr stock pots to make some quick easy money, then fair play to him. the recipes here are simple and good, he presents them well (with some sly and subtle wit), and imho you can do a lot worse for a pre-made ingredient than a stock pot.
I like Marco, I've read his books, he's a wonderful chef, but I came into this video a bit skeptical. I'm from Texas. We're particular about our chili here. I've been refining my own approach for decades. My base was an old family recipe. And I gotta be honest - Marco did pretty damn good here. Not a major surprise, right, he's a world-famous cook and I'm a random person on the internet, but credit where it's due. Several keys here: -Taking time to cook & crumble the meat is essential; the bit about the tough meatballs is spot on -Paprika and cumin give it the expected Tex-Mex taste -Beef stock pods/bullion work quite well -Chocolate gets it towards a mole (mo-lay, not the rodent) sauce -Fresh chiles and herbs at the end give it a nice color, along with layers of bright and muted flavors For my bit: -Marinating the meat in baking soda beforehand helps with the crumble; an hour or two is plenty -Ground pork pairs wonderfully with beef, and it's usually cheaper -I don't add beans to my chili for texture reasons (but I serve 'em up separate) -I prefer oregano as an herb choice over coriander here (the latter makes it more like a curry) -Making tomato sauce in advance is smart, but chopping an onion takes 2 minutes, and it takes virtually no extra time to cook with the meat -Humble tomato paste works incredibly well if you stir it in to the meat and brown it up a bit -I use real peppers instead of chili powder (but I agree adding more peppers later is excellent for presentation and flavor)
Thanks for the input, was interesting. Don't you usually use chunks of Beef for a "traditional" chilli? Don't forget, what he's showing here is the "typical" way that many people prepare Chili con carne.
@@SwissMarksman For sure, as long as the chunks are small (like 1/4"). You can also use venison or bison instead of beef and you'd still be considered traditional. That said, I totally get this is a "typical" recipe and ya gotta use what's readily available.
I copied these ingredients to the letter and the outcome was absolutely fantastic..better than the one I had at my local pub which was my weekly passion..I can"t praise this enough,try before you criticise please...
I was very sceptical about the dark chocolate but I tried it myself and it's amazing. Love this guy, I know he gets a lot of stick but he is an amazing chef!
Yes, my father taught me about the powdered dark cocoa in chili when i was young! also we used "a bowl of red" seasoning. the brand from green bay wisconsin, best chili ever. supposedly, hot cocoa was originally a hot pepper drink lol. now my brother in law tells me about putting crackers in hot cocoa... he's Puerto Rican and he also knows a Columbian way for it... chocolate is an amazing ingredient
"There's nothing worse than when you get mince with those big lumps in there" Sorry Marco I'm going to have to disagree with you there. A pot of pasta water without a Knorr stock cube is much, much worse.
I guess you have not heard about the Shale Revolution. The United States is a Global Super Power and no real Global interest Betton Wood is ending and boy is it going to be a wild ride.
When marco had his first child baptised he insisted the vicar add a knorr stock cube to the holy water
haha
But the baptism itself was up to the vicar. It was his choice.
Poor joke!.
Watch your recipe. Did yo baptized your kids?. Rhetorical question .
haha underrated comment
What is the child called Mr White? Up to you, vicar
"Paprika, little Cumin, Cayenne Pepper...
*Deepens Voice*
...Rich Beef Stock-pot
He loves stock pots.
@@lalboimanlun1230 He loves the residuals more like xD
Lalboi Manlun of course he does, knor have paid him a billion quid.
What's your point? Do you never use ready made stock? Or do you spend all your life boiling bones?
@@Chancer02 it doesn't take that much to make broth, honestly
I like that he waves the knife around as he talks
+Richie Haynes Like a conductor with a baton, conducting the symphony.
Brutus Buckeye The symphony of sweet FUCKING MURDER.
Watch kill bill
Ha, same.
Its there for if "Gordon Ramsay says Where's THE LAMB FUCKING SAUCE" throw's the spoon at his head go home Gordon your drunk. Ya fucking donkey. 😂😂😂
Why is it so comforting whenever he says "it's your choice"? Feels like I gotta thank him or something
It’s that feeling of out of the box freedom that he wants to encourage and I’m all for it
Children are comforted by having 'choices.' If you want your nephew to dress up, it's always better to give him two options. They won't know that the third option is to run around butt nekkid!
@@swicheroo1 Extremely sus comment...
@@ohthatsaj8293 that's why he's the best there is.
@@anneominous7172It’s only your mind. Kids run around naked, it’s what they do.
Alternatively, in a bowl, knead multiple stock pots into one using your hands. Layout the mega stock pot onto a lightly floured surface. Using a rolling pin, roll into a circle and roll to 1cm thick. Repeat this process so you have another stock pot circle. Fill one of the circles with a mound of fresh stock pots, leaving 2cm around the edge free. Take your other stock pot circle and lay over the top and press the edges to seal. Dissolve one stock pot in the microwave and use a brush to apply a generous stock pot wash over the top and on the seams. Bake at 180 Celsius in an oven until congealed. Remove your stock pot pie and drissle in a stock pot chocolate sauce. Serve with or without a plate and enjoy. Repeat process until you are dead or Knorr is the richest company in the world. It's your choice.
💀💀💀
I waited two years to reply to this comment. Because it’s my choice.
There's no real recipe
Congrats , that’s the funniest thing I’ve read in ages . I too have noticed the “ stockpot “ over use
"Everything goes in the world of gastronomy"
Whilst it's simmering, go out and rob a bank, it's your choice. Anything goes.
"Leave no witnesses. My preference."
@@michaelpieseeno8076 *Motions with knife*
Then go out and spend all the stolen money on stock cubes...it’s really your choice...
That reminds me,
I need francs with beans.
Whatever you do, just don't forget the fucking stock pot
Marco Pierre White would make a very convincing Hannibal Lecter
spot on
Reminds me of him like CRAZY, the sophisticated cook part at least
"Benz driver, your choice. Factory owner, your choice. Hedgefund manager, your choice. But don't forget your rich man stock-pot!"
I didn't read this comment before/while watching and when he said the word ''beans'' it's exactly where my mind went...
Jordan Rawi Ahahahahahah 😂
Paprika: Your choice
Cayenne: Your choice
Coriander: Your choice
Kidney Beans: Your choice
Knorr Product: ABSOLUTELY ESSENTIAL!!!
You do realise this was sponcered by Knorr ya dingus and to use the stock pots are your choice too
Yeah use the fake artificial ingredients like Knorr instead of the real ingredients... that is the attitude nowadays!
@@@Aotearoaforeva
Chill out and just remember that i am supposedly meant to be the one that is upset, not you. Who gives a fuck what i clicked!?!?!? You are probably one of them little kids that leaves UA-cam comments calling everyone 'Retarded' if you don't like what who you are replying to says.
@@quicktoreason2722
I do but what has that got to do with anything?
That is not what he is saying at all, but ok.... He has to advertise Knorr, but if you have any brains, you would understand that you can just as well leave the Knorr product out.
It's taken me the thick end of ten years to question this, but did this man really take a memeworthy promotional deal just so that he could share his love of cooking & philosophy without having to worry about ordinary chef work?
Outstanding decision
Yup. Haters gonna hate
I wonder where his love with those stock pots come from.
If you ever worked in a commercial kitchen you would know the answer is a resounding yes ,
@@RoBert-on1kb Apparently he allready used them in his own restaurant before this deal for seasoning his steaks
No. He did it for money and anything else was just a bonus.
He could be making youtube videos if that was what he wanted, without the constraint of promotion
What I love about these videos is the great instructional recipes and techniques given by Marco and the hilarious comment section 😂
Read the comment section or not, it's your choice.
“Shag a nun, cut the grass, do the dishes, it’s your choice”
👌🤣🤣🤣
"It's your choice" is his way of doing Jerimiah Denton blinking "T.O.R.T.U.R.E" during the Vietnam war
This had me rolf
LMAO
Lol “shag a nun” is so far removed from what followed 😅
alternatively swap the tomato sauce with ketchup, the kidney beans with baked bean, chocolate with nutella spread and chilis with tobassco sauce and voila something that tastes like shit.
lol, awesome.
+Andy Day tears fall from my eyes.
Ha ha ha ha!
Reading it with Marco's phrasing and pauses made me cry
Epic.
Pretty sure Marco sits in a big leather chair and scrolls thru his videos comments on youtube sipping tea, made with a stock pot.
It's his choice
I mean, that's just Bovril. Literally concentrated beef stock down to a paste. Dump some in boiling water and you get a "beef drink". It's basically the stuff in those little stock pots-just less fancy.
that's me
He's a great blend of elegant class & practicality. His professionalism and experience always shines thru.
I swear to God when he said "and just to finish" I thought he was gonna add another stock pot 😂
I always put raw stock pots on my chilli as garnish.
Hhahaha
I'm suprised he didn't add a bunch of salt.
😂😂😂
I love how u can see marco is so done with the elitism in cooking.
Hes reached the pinnacle and just wanted to get in touch with his yorkshire roots. Cooking as a common man to teach the common man that cooking doesnt need to be daunting or expensive or a chore. I love him so much more than other celebrity chefs. Ive been all over northern england and hes like the incarnate of working class ruggedness and not giving a fuck
@@nathanielleack4842 exactly. He wants to people to enjoy cooking. He is the very best at rustic base cooking. He wants cooking to be natural, not ridiculous measurements and fuss. Just do what you feel. Surely this is what cooking should be. I’m a Yorkshireman and my best compliment is he cooks like my mum and my aunties. Just gets on with it and goes with the flow. I think he is amazing.
he gave back his 3 Michelin stars after realizing that the judges knew fuck all about cooking.
He's seen and done it all in the kitchen, he's outlasted Nouvelle Cuisine in the 80's, the pretentious French craze in the 90's, and molecular gastronomy in the 00's. He really is a master.
You mean him doing these paid adverts? Clown
Not only do I love it when it’s EZ....I love it when it’s PZ
I take mine with a lemon squeezey.
True dude
Christopher Gardiner It’s your choice
They say when Marco was born, he was clutching a stock cube.
I thought that he was born from stock cubes....
They say his birth was very easy, very simple
Yeah just like when he educated Gordon Ramsay and won 3 Michelin stars when your too busy watching hentai ....
He had Knorr cube pacifier!
ten fingers, ten toes, and a knorr rich beef stock pot.
I love these videos because they're not at all pretentious. Honest good food, easy to make and tastes great.
"honest" and "good" are two words which shouldn't be used in the same sentence as Knorr stock pot.
@@hexerey its simple food. Use whatever brand of stock you want, its your choice
🤣🤣🤣
I kinda prefer marco pierre white recipes over Gordon for that reason, both great chefs but marco’s feel a little more realistic for day to day, as long as you’ve got a stockpile of knorr stockpots
@@wereyouaking I dont use any brand of stock. I prefer making it myself.
A lot of people might be hating on MCP for the stock pots, but this recipe is stupidly easy and probably the best "easy chili" recipe I've tried. In place of the stock pots though I have a mirepoix with beef bouillon cubes. The fresh chilis with dark chocolate at the end just gives it that extra layer that makes it addictive.
No stockpots? Banned to the shadow realm.
It's not quite that simple unfortunately. His tomato sauce is definitely the star of the dish, including many ingredients. Without it this chili recipe requires many other steps to achieve the same flavor.
The haters are just jealous. A genius. Stepped away from the restaurant trade. Who is to deny him making a bit of a living from a sponsorship deal? Any man who hands back his 3 Michelin stars is cool by me.
Yes and also, if you can cook like a tiny bit. If you dont like stock pods. Either make your own stock, or just use salt right.
Came for the carne...stayed for the stockpot comments 😂
I carne for the came too
Cum
0:15 Pappa Rica, little Q-man, can pepper.
Heathen I am crying laughing that was so funny
lmao i call my friend qman
Josue Bernal That's literally awesome
LMFAO
Q man really is a strange way to pronounce cumin
I love his style: "everything goes in the world of gastronomy," "it's your choice."
I think it's a great line. If everyone cooked the same dish we'd all be bored with dinner. I draw the line at adding dark chocolate though, I've tried it and it's lovely it just feels wrong for me to add it when I cook chilli lol
@@stackzhazard2567 yes, I haven't tried it but I get your instinct against it
Pineapple in a pizza, eh? 😉
I thought it sounded like a apology, very last second of the video and “it’s gastronomy......anything goes .....
That's not what I wanna hear though, I have no idea what I'm doing. I want him to tell me exactly what to do lol
Oh my, this makes my mouth water! It looks absolutely delicious and I will be trying it.
I love chili, but I cant imagine it without chunks of onion and peppers. But I think that's what makes chili so fun and interesting as a dish. So many people have different ideas on what is essential. Some people refuse to put beans in it, some argue its absolutely the most essential part. Some people put corn in chili like sociopaths. Some people love to serve it on rice. One of my absolute favorite foods.
I laughed at the corn comment! Never tried it, but now I’ll have to! In Ohio, USA, they put chili on spaghetti, and add cheese. They call it a 3-way. 😬 I haven’t tried it, but some people swear by it! (If they add raw onions, it’s called a 4-way; add onions and beans, it’s a 5-way).
@@heatblair I never thought to add corn in chili, then one day I tried it, never going back.
As Marco would say “You can add whatever ingredients you want to your Con Carne.. It’s your choice”
@@The_Wrath_of_Conn is it chili con Carne, or chili corn carne?
The audacity to judge people for adding corn while adding chunks of peppers, lol. You're right it's one of those dishes every family makes their own tho. Cheers!
Gordon: *watches Marco throw Knorr stock pots into chilli con carne*
Gordon: "Fuck me"
Is this the same Gordon that was selling prefrozen and precooked food in his pubs. You know that he got caught sellling in his pubs food prepared in an outsourced kitchen and then selling them for a premium as freshly prepared right? At least MPW was doing them as guide for the home cook.
Wasn't prefrozen, just prerefrigerated haha
Gordon has condoned use of stock pots in home cooking. It’s just easier for home cooks and people in a rush, which is what these kinds of series target. In some of his videos, he even uses premade stocks from supermarkets.
He would be in a corner crying , like he was when working for MPW
I thought what @@jaytorr6701 said was funny...
I don't care if this is sponsored by Knorr. I'd watch him pouring hot water in a cup and then add a tea bag. I am mesmerized by this man. The way he speaks, moves and handles a knife... Intimidating yet sexy.
AnnaKaize yes literally I don't understand him
AnnaKaize imagine those hands around your throat
Fuck off you disgusting slag
You always add the water to the teabag. NEVER the other way round. 🤦🏻♂️
Mark rules - he gets me wet, and I'm a straight male. If this doesn't get you going, you're hopeless. True gastronome.
I used an Oxo cube. I was arrested for breach of the peace.
Was thinking of using one, then I remembered Marco waving his knife about.
This has become my favorite meal for when I'm too lazy to cook something more elaborate. It's got only a handful of ingredients, no chopping, no technique required, it always comes out right because it's impossible to over or undercook it, you don't have to stand by the stove while its cooking, it's easy to make a big batch and it reheats very well without the loss in quality, and although it is meme-ish, the spices really are your choice. The dish works with and without any of the spices mentioned in the video.
No chopping? How do you make the red sauce at the start without chopping up an onion?
But I agree. This is an amazing recipe that really doesn't take a lot of stuff to make. I do sub tomato juice for the water though, to give it a bit more richness.
Food processor
@@whitedevil5885thats more effort to clean, he probably meant he just buys jars of sauce
This "its your choice" hit different. I got to relaxed and let my guard down
I just love the man, he makes even the simplest dish seem exotict and I just love his presentation and charm....Bravo Marco
The word is exotic! Think you have had too many stock cubes!
Exotic?
Brilliant Marco. Love the channel and the videos.
Never would have thought of adding the dark chocolate to the chilli.
Me too, that addition is what captivated me as well.
But did you think to add the stock pot? Everything else is your choice
I think that's a Mexican touch, quite a nice way to use leftover chocolate from the fridge if you're someone like me who loves the dark stuff.
@@THENAMEISQUICKMAN Is that actually so or are you being sarcastic? XD Can't ever tell on the internet.
I love Marco. He's an amazing man. I wish someone would make a movie about his life.
Glenn howerton should totally play him
Brian you're an actor, you make the film.
@@physicalzeppelin2326 It's his choice.
Julian Rhind-Tutt would be the clear choice, looks and voice wise
"Lock, stockpot and two smoking barrels"
Marco is a man who has mastered the art of complexity in his art to such an extent he has had the epiphany that the true beauty is in simplicity. Love me some high end food with a delicious Claret, but nowadays would much rather sit down to a home style meal cooked by Marco like a chilli with a nice pint of Ale.
you don’t have to have chilli con carne, you can just have a knorr stock pot, it’s your choice. anything goes.
Binge watching Mpw during quarantine. Its my choice really
@Craig Weir ?
Add extra COVID, or none at all. There's no real recipe.
Yep
Sucks that I’m reading this comment from a year ago and we’re still in this shit.
me also, I can´t stop. There is something soothing and confident in Marcos videos
Thank you Marco . The tip about the mince bang on . I realy enjoyed it . Well done Sir
Hands down the best recipe for chilli con carne, very simple and delicious all our guests were happy and complimented it
You've clearly never tried literally any other chili recipe.
@@makavelismith Nah, if you make the base from sratch as well and give it the love it deserves this is absolute top tier.
0:57 most people would say “easy peasy”, but I say “easy and peasy”. Some like the “and”, so you can add more “and” if you wish, or less. It’s your choice
Marco I absolutely love how you presented and narrated your cooking philosophy. The basics and advance. Continue what you are doing and thank you for sharing us all this comfort foods.
Don't get why everyone is up in arms over the Knorr Stockpots. This is an everyday recipe, not one he'd use for one of his 3 Michelin star restaurants back in the day. And it actually looks very approachable and tasty. Everyone knows the man can cook. But he also has said one of his favorite meals is a friggin' ham sandwich. Comfort food comes in all different shapes and sizes, people. So if he can share a recipe that anyone of us can get comfort out of and make some money on the side, who effing cares?
it's a meme now after so many years
Hear hear! People are so edgy now a days..
He literally wrote a cookbook detailing how to turn common condiments and basic foodstuffs into good meals. Why are these recipes so shocking to people?
I'm pretty sure I've seen your copy/paste comment on all of Marco's videos. Must be a fanboy. Marco sold out and now has these videos that look like a cooking show; but really is an infomercial. Marco and George Foreman now have more in common with each other than he does with Gordon Ramsey.
Cam I would agree with that sentiment if he hadn’t written books on how to use store-bought products before (which these are essentially video forms of that). He’s made it clear in multiple interviews, in contests he has judged, and even in his Oxford speech that he favors simpler dishes with less of the gastronomic flair are his preferred go-to, despite his track record in fine dining. Him working for Knorr to bring a level of competence available to those who can’t make everything from scratch at home shouldn’t be surprising at all to anyone.
"What I do, is make a very easy tomato sauce, it's my base, to my Bolognese, to my Chili Con Carne, to many things, it's easy, it's simple, but I make a very big batch, then I break it down to 4 or 5 pots and I freeze it, so when I want to make some Chili Con Carne it comes out of the freezer, so it's easy and peasy, so I don't have to start chopping onions, chopping garlic, so, how do we start? I start, by eating your liver"
I love watching him cook. He's brilliantly genius.
Many thanks for your recipe! I have been making this dish for over 30 years, and have learnt to make my own Tomato sauce with good quality Tinned tomatoes. I will never buy a RAGU sauce again in my lifetime ! I often make this Marco with ;' Lean Turkey Mince', (from a Butcher) which I combine with a beef stock cube (OXO), and freshly chopped garlic and have kidded myself (and others ) that this was a beef shepherds pie or lasagne ! I have also substituted meat for extra veg; Peppers, Shallots, extra mushrooms, courgettes! Cheers dx
I love how he points out with his knife so elegantly
I like how he looks treatning with that knife explaining it's his base sauce
the difference between marco and a lot of the other "tv" chefs is that he UNDERSTANDS that not everyone is a michellin-starred cook and actually has a life to live, not spend hours sweating a fuck ton of ingredients every night after work
It's the difference between fake and real. You gotta weed them out. Every industry is like that.
0:10 "it's very simple and very quick to make"
1:45 "it's quite a long and slow process"
Hi, Neighbor! Brilliant
quick to make, slow to cook
"Quick to make" means when you all got'em ready including the natural beef juice that evaporated. Everything is just simple & quick.
But the results.. Pay off
To make it is indeed quick just Need time to be cooked and complete
Amazing how many hating on him for cashing in on a stock pot deal, this man is one of the best chefs to ever grace the planet and has been at the very highest of the high, give him a break.
I followed this to the letter and its become my favourite,better than any I have had in any pub or restaurant.thanks for posting chef Marco..
I've been cooking chilli for more years than I care to remember, and often use minced steak. However, the best results always come when using shin of beef, which is a tough piece of meat, requiring many hours in the oven, but it's worth it. Lots of garlic is a must, plus some dark chocolate for a taste of luxury. I love chilli. PS, cook today, place in fridge overnight to give the garlic a chance to do it's job. Freezes well.
A Man who knows !
How do you prepare the shin?
It's your choice
This is the best advice for any chili. Always best the next day.
I've been putting chocolate in chili for years now and if you haven't experienced it yet try it out. It really deepens the flavor and is a great contrast to the hot spices.
I’m sorry, but that ain’t genuine Mexican
@@iwishiwasthomasshelby Okay. And?
@@pugggs you are not staying true to the original dish. Don’t taint its name. Call it another name. It’s like making spaghetti and meatballs but using chicken and mayonnaise sauce. Stop. Just stop.
@@iwishiwasthomasshelby 😂 "sTaY tRuE tO tHe OrIgInAl"... Please. In your next comment give me the exact ingredients for the "original" chili recipe. The very first recipe. Bet you can't.
He is so CALM!!!!!
He doesn't want to lose this gig.
Good food comes from a calm mind.
Tell young Marco that
+whynottalklikeapirat hah good point
deepblue2
Like your comment though. It's usually true.
Bendiciones Marco, gracias por tus recetas y palabras. Que Dios te guarde!
Why does he make the most amazing dishes look so simple!!! 😤😤
Had this tonight. Delicious, and better than my well used recipe. Thanks Marco!
"Work them in slowly"
Mixing the crock pot 500 rpm
'this video includes paid promotion'
Thank god they told me, I wouldntve guessed
Knorr would I.
Nice job. I liked the presentation.
Wonderful recipe
"everything goes, in the world of gastronomy." love it
Tried this out for the family against my mum’s recipe and honest to God I think this is the best chilli I’ve ever tasted!
marco is a genius, and has absolutely nothing to prove to anyone. if he wants to advertise knorr stock pots to make some quick easy money, then fair play to him. the recipes here are simple and good, he presents them well (with some sly and subtle wit), and imho you can do a lot worse for a pre-made ingredient than a stock pot.
Also it is not very convinent to make stock at home, so that is always an option
...easy like a Stock Pot/ Cube...just discovered Chefe White.....and a lesson...rare to learn new simple rare teqniques.....loving it
I really his approach to simplicity explaining every step, base under Knorr promotion. Remember this is for a home cook, not a a master class.
I love him, no messing about, down to earth everybody can cook great food if they follow this man.
Marco: here's how you make ice cream, ice, cream and beef stockpot
I'm no chef or have never trained to be a chef but I am proud to say I have mastered making chilli.
This is a masterclass in youtube video production.
I really love this recipe! I'm glad we all cook Chili con carne, it's wonderful. 😍
I like Marco, I've read his books, he's a wonderful chef, but I came into this video a bit skeptical. I'm from Texas. We're particular about our chili here. I've been refining my own approach for decades. My base was an old family recipe. And I gotta be honest - Marco did pretty damn good here. Not a major surprise, right, he's a world-famous cook and I'm a random person on the internet, but credit where it's due. Several keys here:
-Taking time to cook & crumble the meat is essential; the bit about the tough meatballs is spot on
-Paprika and cumin give it the expected Tex-Mex taste
-Beef stock pods/bullion work quite well
-Chocolate gets it towards a mole (mo-lay, not the rodent) sauce
-Fresh chiles and herbs at the end give it a nice color, along with layers of bright and muted flavors
For my bit:
-Marinating the meat in baking soda beforehand helps with the crumble; an hour or two is plenty
-Ground pork pairs wonderfully with beef, and it's usually cheaper
-I don't add beans to my chili for texture reasons (but I serve 'em up separate)
-I prefer oregano as an herb choice over coriander here (the latter makes it more like a curry)
-Making tomato sauce in advance is smart, but chopping an onion takes 2 minutes, and it takes virtually no extra time to cook with the meat
-Humble tomato paste works incredibly well if you stir it in to the meat and brown it up a bit
-I use real peppers instead of chili powder (but I agree adding more peppers later is excellent for presentation and flavor)
Thanks for the input, was interesting. Don't you usually use chunks of Beef for a "traditional" chilli?
Don't forget, what he's showing here is the "typical" way that many people prepare Chili con carne.
@@SwissMarksman For sure, as long as the chunks are small (like 1/4"). You can also use venison or bison instead of beef and you'd still be considered traditional. That said, I totally get this is a "typical" recipe and ya gotta use what's readily available.
i use a few pulses with an immersion blender and it makes all the difference. they're fantastic to use on taco meat too.
All that typing and only 8 likes
Which chilies? There are many types. Neither Marco nor commenters mention which chilies. Where I’m from, our chilies are freaking hot.
0:10 "...very quick to make", 1:45 "it's quite a long and slow process"
i ö LMAO
The making of it is quick, but the cooking part is slow.
@@Some-kid-called-David isn't cooking a part of making it?
pegatrisedmice No
pegatrisedmice Merry Christmas
Thank you Marco for the best Chili Con Carne dish i have tasted...
interesting twist with the dark chocolate. i will give it a try. currently using chilipepper fresh and dried, oregano. cumin, cinamon and parsley.
I made this for dinner it's supper delicious and I can taste dark chocolate in it everyone loves my Chilli con carne ,thanks 😊
This chocolate spin might come from mexican mole
I singed my minge once. Awful experience.
Hahahaha
Was that your choice?
laughing so hard...singe your minge LOOOL
Rub a little beef stock pot in it.
every timeI I listen to it now I hear singe your minge...these videos are comedy gold
You can hear where Gordon got his passion for cooking from, both of them are amazing
Npc
Excellent video
Wow this really looks good and versatile I could imagine baked potatoes bread and rice w this being very good
Can't stop laughing when he lifts up his stock pot like in every video
"I didn't make Gordon cry, he DECIDED to cry" lol
It was his choice.
Gordon is a glasgow rangers fan , he's got plenty to cry about. 🍀 🍀 🍀 🍀 🍀 🍀 🍀 🍀....... 🍀
a true sociopath, but we love him
I copied these ingredients to the letter and the outcome was absolutely fantastic..better than the one I had at my local pub which was my weekly passion..I can"t praise this enough,try before you criticise please...
Great recipe
I was very sceptical about the dark chocolate but I tried it myself and it's amazing. Love this guy, I know he gets a lot of stick but he is an amazing chef!
Yes, my father taught me about the powdered dark cocoa in chili when i was young! also we used "a bowl of red" seasoning. the brand from green bay wisconsin, best chili ever.
supposedly, hot cocoa was originally a hot pepper drink lol. now my brother in law tells me about putting crackers in hot cocoa... he's Puerto Rican and he also knows a Columbian way for it... chocolate is an amazing ingredient
The best “in-the-know” ingredients in prize-winning chillis are now dark cherries and blackcurrants.
Marco is amazing master chef who does not have to answer to anyone for endorsing and using
Knorr.
Nigel Khan
Love Marco :)
Marco is the shit
Agreed. As a home cook I appreciate the knowledge he imparts. Disregard the stock pot and he's still making some great food.
It's his choice, really
"There's nothing worse than when you get mince with those big lumps in there" Sorry Marco I'm going to have to disagree with you there. A pot of pasta water without a Knorr stock cube is much, much worse.
Yeah the thing is that you are a nobody while Marco is an international and vaunted chef.
LMFAO
Besides that fresh koriander leaves at the end, it looks like amazing recipe!
He really makes cooking to look really easy. It is as simple as that.
i really like Marco's recipe, not too complex for me.
When Marco was conceived, he was a stock cube paste
“So it’s easy and peasy”
never trust a man who waves his half a meter knife while being so cool and quiet
he really made that look so easy !
Legend has it, the USA are planning to invade his frying pan for the "the small amount of oil" he's got in his pan
Stephen W some wine with that cheese?
I guess you have not heard about the Shale Revolution. The United States is a Global Super Power and no real Global interest Betton Wood is ending and boy is it going to be a wild ride.
Triggered fvcks don't get you....but I do, nicely done....nicely done :)
Legend has it that people who say "Legend has it" lack creative original thoughts.
Replace USA with china.
0:53 "And I freeze it"
Meanwhile, a certain Scottish chef is tearing his hair out somewhere over frozen food
as if Gordon would have a problem when you freeze home cooked meals. It's not like this guy shows us how we serve chilli in the restaurant
everything goes in the world of gastronomy
Marco waving around that razor sharp knife must have been terrifying for the camera crew
He’s a serial killer. The way he wields that knife. He’s emotionless
Never added bitter chocolate to my chili, that’s interesting.
I learned this trick from a vegetarian cookbook produced by some Monks somewhere or other. It's a good addition.
Yep! Gets it towards a mole (mo-lay, not the rodent) sauce.