Award Winning Chili !
Gary has won his share of Chili Cookoffs, so this is worth the watch! Even if you have your favorite chili recipe, check this out for a few tips you may not be familiar with. Great cold weather or anytime recipe!
Ingredients:
3 lbs ground beef, drained
1/2 cup red wine vinegar
One Large Bell Pepper finely diced
One Onion finely diced. Both sautéed until soft, Salting vegetables
1 30 oz. can Chili Beans
2 Cans diced tomatoes
1 can drained Kidney Beans
About 32 oz. Tomato Juice
Carroll Shelby Chili Kit (contains chili pepper, cumin, garlic and other spices)
Use the cayenne pepper packet if you like your chili hotter. The masa flour packet is to thicken your chili. All personal preferences.
Combine, ENJOY!
National Champion Chili Recipe (2018)
This chili recipe is a World Champion Chili Recipe from the 2017 Terlingua Chili Cook-Off. This is the championship-winning recipe from Brent Allen. In the video, we show you how to make a competition style chili (which doesn't allow for fresh ingredients) but we do not follow the recipe to a T, so please check out Brent Allen's competition-winning chili recipe here:
All of the world champion recipes are also posted on the Chili Appreciation Society Appreciation website.
There are several different ways to make a red chili recipe and this is a competition championship chili recipe so it does not include many of those raw ingredients found in a home version of the traditional comfort food chili recipe such as onions or peppers. In competition, you can't add raw ingredients so you must use powders. If you want to try this at home -- which I recommend because it is DELICIOUS -- you can buy all of the chili powders I named online.
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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**
INSTANT POT:
BLENDER:
MASAHIRO CHEF'S KNIFE:
6.75qt LE CREUSET DUTCH OVEN:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
PLASTIC CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#chilirecipe #bestchili #grownupchili #secretchilirecipe
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Best Chili Recipe Ever!! #Shorts
Here's the original video in it's entirety with the ingredients and step-by-step instruction -
#steakchilislowcookerrecipe #bestchilirecipeslowcooker #easytomakeappetizerideas
***ALL WINGS EVERYTHING - YOUTUBE***
***ALL WINGS EVERYTHING - MERCHANDISE***
***SHOP MY AMAZON STORE***
Measurements Used
2lbs Ribeye Steaks
1/4 cup Yellow Corn Flour
1 tablespoon Brown Sugar
1 can Crushed Tomatoes
2 teaspoon Salt
4 cups Beef Broth
2 cup Chopped Celery Sticks
1 1/2 teaspoon Garlic Powder
1 tablespoon Oregano Leaves
1/2 teaspoon Ground Red Pepper
2 tablespoon Ground Cumin Seeds
1 1/2 tablespoon Cavendar's Greek Seasoning
2 tablespoons Tomato Paste
1 teaspoon Black Pepper
3 Bay Leaves
1 Jalapeno Pepper Chopped & Seeded
6 Garlic Cloves Minced
2 can Red Kidney Beans Drained
3 cups Chopped Onion
1/4 cup Chili Powder
Chili Recipe - How to Make Homemade Chili
Chili Recipe - How to Make Homemade Chili
For printable recipe visit:
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Boogie Woogie Bed by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
Five Ways to Preserve Chili Peppers
How to preserve chili peppers for campers and homesteaders so your cooking is easier and more flavorful. Joel and Dana from Well Preserved teach us more about using our summer chili crop. Learn how to dry chillies, dehydrate chillies, make chili salt (this will change your life!), chili vodka, and real hot sauce using fermented chillies. This homemade hot sauce is so good, you’ll put that sh*t on everything!
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{To win a copy of Joel and Dana’s book, please leave a comment under the video. Winner announced June 1st, 2018. If you like this video, subscribe for more from Joel and Nikki.}
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