Award Winning Chili Recipe
This chili recipe has won NUMEROUS chili cook-off competitions. I have viewers routinely tell me it's the best they've ever had. What do you think?
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RECIPE:
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Ingredients
5 strips uncooked bacon chopped*
1 large yellow onion diced (about 1 cup)
1 red pepper diced
3 cloves garlic minced (about 1 Tablespoon)
1 lb ground beef 455g
1 Tablespoon brown sugar
1 Tablespoon chili powder**
1 Tablespoon ancho chili powder**
1 ½ teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon onion powder
3/4 teaspoons ground black pepper
½ teaspoon salt
1/8 teaspoon cayenne pepper***
1 1/4 cup beef broth 295ml
15 oz dark red kidney beans lightly rinsed and drained (425g)
15 oz black beans lightly rinsed and drained (425)
14.5 oz diced fire roasted tomatoes undrained (411g)
1 7- oz can fire roasted green chilis 198g
1/4 cup tomato paste 66g
1 Tablespoon Worcestershire sauce
Preferred toppings particularly sour cream, shredded cheddar cheese, and corn chips
Instructions
00:00 Introduction
00:29 Place chopped (uncooked) bacon in a large pot or Dutch oven and cook over medium heat until crisp and cooked through. Remove bacon to a paper towel lined plate and drain all but 1 1/2 Tablespoons of grease.
01:17 Add onion and pepper and cook until softened, about 3-5 minutes.
01:33 Add garlic and cook until fragrant (about 30 seconds).
01:45 Add beef, breaking apart with a spatula as you cook. Once meat is partially (about 50%) browned, add sugar and all spices (chili powders, paprika, cumin, onion powder, black pepper, salt, cayenne pepper) and stir well.
02:52 Add all remaining ingredients -- beef broth, beans, tomatoes, tomato paste, chilis, and Worcestershire sauce -- and your cooked bacon and stir well.
03:33 Bring to a boil and cook 1-2 minutes, stirring frequently.
03:45 Reduce heat and simmer, uncovered, stirring occasionally. Simmer for 30 minutes to allow flavor to really develop.
04:05 Serve with preferred toppings (sour cream, shredded cheddar cheese, and corn chips are a must!)
Notes
*For best flavor, DO NOT OMIT THE BACON. However, as someone who spent 23 years not eating bacon I wanted to include tips for those of you who might have the same restrictions. if you wish to make this recipe without bacon you *can* do so by skipping the first step, heating 1 1/2 Tablespoons of oil over medium heat, and then beginning from step 2. On the other hand, if you want additional bacon for garnishing, cook it now and reserve.
**You can substitute one chili powder for the other and use just traditional chili powder or just ancho chili powder, but I personally like the blend of the two.
*** This gives the chili a mild spice, if you like more heat increase to 1/4 teaspoon for a moderate spice. Add additional cayenne pepper at your own risk!
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The SHOCKING SECRET to great chili
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***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.
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FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
**MY GEAR**
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#chilirecipe #bestchili #grownupchili #secretchilirecipe
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15-Minute Weeknight Chili | Kenji's Cooking Show
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If you want a bean-free, Texas-style chile con carne, here's a video for that:
Here's a very complicated chili recipe (my Best Chili Ever):
Here's a pressure cooker chili recipe:
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like:
Here's the Easy Weeknight Chili recipe from my first book, The Food Lab:
EASY WEEKNIGHT GROUND BEEF CHILI
Adapted from The Food Lab
Sometimes even the best of us don’t feel like going all out. Here’s a much quicker weeknight chili that uses a few of the tricks learned from my Best Short-Rib Chili (page 259) and the 30-minute bean soup recipes (pages 196–200). I use ground beef here, which precludes real browning as an option, but a couple of smoky chipotle chiles added to the mix lend a similar sort of deep complex- ity. Serve the chili with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avo- cado, and/or chopped cilantro, along with corn chips or warmed tortillas.
SERVES 4 TO 6
4 tablespoons unsalted butter2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups)2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons)1 teaspoon dried oreganoKosher salt2 chipotle chiles packed in adobo, finely chopped2 anchovy fillets, mashed to a paste with the back of a fork1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder1 tablespoon ground cumin1⁄2 cup tomato paste2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch piecesOne 15-ounce can red kidney beans, drained1 cup homemade or low-sodium canned chicken stock, or water2 to 3 tablespoons instant cornmeal (such as Maseca)2 tablespoons whiskey, vodka, or brandy (optional)Freshly ground black pepper Garnishes as desired (see the headnote)
1. Melt the butter in a large Dutch oven over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring fre- quently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
2. Add the ground beef and cook, using a wooden spoon to break up the beef into pieces and stirring frequently, until no longer pink (do not try to brown the beef ), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
3. Stir in the whiskey, if using. Serve with some or all of the suggested gar- nishes, along with corn chips or tortillas.
Love & Best Dishes: World's Best Chili Recipe
Love & Best Dishes: World's Best Chili Recipe - Jamie's in the kitchen today, sharin' a recipe so good that it’s got the title “world’s best” in it, and that name is no exaggeration, but it’s delicious…The World’s Best Chili!
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The Ultimate Guide to Perfecting Your Homemade Chili
The Ultimate Guide to Perfecting Your Homemade Chili - Want to make the best chili ever? In this guide, we'll teach you the secrets to making your chili taste perfect every time. From ingredients to techniques, we'll cover everything you need to make a delicious, hearty chili.
If you're looking for a delicious and nutritious meal, give this Ultimate Guide to Perfecting Your Homemade Chili a try! It'll show you how to make a chili that'll have you coming back for more time and time again. With this guide, you'll be able to make the perfect chili every time!
Ingredients:
2 lbs. lean Ground Beef
1 Onion diced
The Level Up B Rub -
1 Jalapeno
4 cloves Garlic
2 ½ tbsp. Chili Powder divided (or to taste)
1 tsp. Cumin
1 Green Bell Pepper
14 ½ oz. crushed Tomatoes
19 oz. Kidney Beans
14 ½ oz. diced Tomatoes with juice
1 ½ cups Beef Broth or Beer
1 tbsp. Tomato Paste
1 tbsp. Brown Sugar optional
Salt and Pepper to taste
All Purpose Seasoning:
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.