How To make Wednesday's Chili

Carnivorous Chili & Vegetarian Chili | Basics with Babish

Chili without the mess thanks to Bounty, The Quicker Picker Upper. Head to to pick up a coupon for my favorite quick kitchen sidekick.

This week on Basics, I'm showing you how to make the meatiest chili con carne and the best ever vegetarian chili. Both use chili paste that you can make from scratch.

This video is sponsored by Bounty Paper Towels.

Recipe:

Ingredients & Shopping List:
+ For the chili con carne:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
1 whole chuck roast
Vegetable oil
1 white onion, roughly chopped
6 cloves garlic, crushed
4 cups chicken stock
Cinnamon
Ground allspice
Ground coriander
Dried oregano
2-3 Tbsp tomato paste
2-3 Tbsp masa harina
2 limes, juiced
Shredded cheese, for garnish

+ For the vegetable stock:
1 white onion
4 ribs celery
1 bulb fennel
1 parsnip, peeled
3 carrots
1 leek
1 small head cauliflower
2 beets
Vegetable oil
Sprigs of fresh thyme
Small head of garlic, halved
1 bunch parsley
2 dried bay leaves
1 Tbsp whole black peppercorns
1 handful dried porcini mushrooms
2 sheets dried kombu

+ For the vegetarian chili:
2 pasilla chiles (dried whole)
4 arbol chiles (dried whole)
4 chipotle chiles (dried whole)
3 guajillo chiles (dried whole)
3 ancho chiles (dried whole)
2 dried porcini mushrooms
3 poblano peppers
3 jalapeno peppers
2 large onions, roughly chopped
Olive oil
6-7 cloves garlic, roughly chopped
2-3 Tbsp tomato paste
3 tsp toasted cumin
Ground coriander
Dried oregano
1 can cannellini beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
14oz can diced tomatoes
14oz can fire-roasted diced tomatoes
1 tsp liquid aminos
2 Tbsp nutritional yeast
3 cups vegetable stock (ingredients above)
Sour cream and sliced jalapenos, for garnish

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Dried Chili Peppers | Best Peppers for Cooking

I'm sharing my favorite dried peppers. These add so much great flavor to your dishes and sauces and I recommend experimenting with all these chili peppers.
#mexicanchilipeppers #driedpeppers #chilipeppers

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Used in this video:
If your grocery store doesn't have these peppers you can easily google for resources or check the Amazon links:


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Editing: Andy Mercs

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The Chef and The Dietitian - Episode 56 - Red Lentil Chili

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5 DELICIOUS DINNER RECIPES to support your weight loss:

Chef AJ and Julieanna Hever, the Plant-Based Dietitian, make:
RED LENTIL CHILI (Yield: 14 cups)
Ingredients:
• One pound (453g) of red lentils
• 7 cups (1.75 liters) of water
• 2 (14.5 ounce/396g) cans of salt-free tomatoes, fire roasted preferred
• 1 (6 ounce/169g) can of salt-free tomato paste
• 10 ounces (283g) of chopped onion (approximately one large)
• One pound (453g) of red bell pepper, (approximately 2 large) VERY finely chopped (I use the Cuisinart)
• 3 ounces (85g) of dates (approximately 12 Deglet Noor)
• 8 cloves of garlic, finely minced
• 4 Tablespoons Apple Cider Vinegar
• 1.5 Tablespoons Parsley Flakes
• 1.5 Tablespoons Oregano
• 1.5 Tablespoons Salt-free Chili Powder
• 2 teaspoons SMOKED paprika
• 1/2 teaspoon chipotle powder (or more to taste)
• 1/4 teaspoon crushed red pepper flakes (or more to taste)
Preparation:
Blend the dates, tomatoes, red bell peppers and garlic in a blender and blend until smooth. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker and cook on low for 8 hours.


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Love & Kale,

Chef AJ

Chili Fries & One Minute Salsa! | WEIGHT LOSS WEDNESDAY - Episode: 96

5 DELICIOUS DINNER RECIPES to support your weight loss:
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Today I show you two very quick and easy healthy vegetable based recipes from my book The Secrets To Ultimate Weight Loss. You will find the Chili Fries on page 125 and the One Minute Salsa on page 228. If you are interested in acquiring the cool tool I used to make the salsa you can contact Kurt Koehler (AKA Aunt Cassie) on Facebook and tell him/her chef Aj sent you. :)

It's really fund if you have a crinkle cutter to make the fries if you buy a whole jicama and cut it yourself. I'm lazy so I buy it ore0cut which is a bit more costly.

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You can have BOTH the health and the body that you so richly deserve!

Love & Kale,
Chef AJ

WILDGAME WEDNESDAY EP: 4 BISON CHILI

In this video we create a simple yet delicious Deer “Venison” Breakfast Casserole!

Recipe:
1 Pound: Ground Bison
1 Can of Tomato Paste
1 Can of Petite Diced Tomatoes
1 Can of Kidney Beans (drained)
1 Onion Diced
2 1/2 Table Spoons of Chili Powder
2 Table Spoons of Cumin
1 Table Spoon of Garlic Powder
1/2 Teaspoon of Black Pepper
1/4 Teaspoon of Cayenne Pepper Powder

Directions:
1). Brown meat in medium sauce pan. Pour in Onions to soften (drain grease)
2). Mix all dry ingredients together
3). Pour contents of cans into large pot, put dry mixture in as well.
4). Once meat is cooked and onions soft pour into large pot.
5). Allow it to simmer for 1 hour. (May need to add water).

Instant Pot Competition Style Chili || What's Cookin' Wednesday

You requested it, so here is my chili recipe, plus how about speeding it up and making it in the Instant Pot! Yummy Chili ready in under 45 min?? Yes please!


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