Carnivorous Chili & Vegetarian Chili | Basics with Babish

hey folks today's episode is sponsored by Bounty paper towels who are here to remind me that it's okay to make a mess in the kitchen which I'm most certainly about to do because today's episode is about Super Bowl chili the medius chili in the world and the least me deist so no matter who you're watching the game with there's a chili recipe for you bounty is two times more absorbent and picks up spills quicker than the leading ordinary brand so you can clean up fast and get right back to cooking now let's get down to basics [Music] prices are the first things we have to talk about when making chili our Chili's I'm using whole dried Chili's which are going to impart a whole lot more and a wider diversity of flavors yeah I've got some pasilla chilies which are earthy and chocolatey some arbol chilies which are pretty much is just hot some chipotle chilies which are just smoked jalapenos so they're hot and have a nice smoky earthy flavor they smell good too so make sure you give them a nice sniff and I've got some glue hilo chilies these are a medium heat red chili they're a little fruity a little smoky they're gonna bring some of the brighter flavors to our chili paste and then the all-important ancho chili which is just a dried poblano chili so it is positively packed with smoky fruity raisin like flavor you can mix and match as you see fit but ideally you want a good mixture of heat flavor fruitiness and smokiness whatever chilies you use we are moving their stems seeds and tearing them into small pieces then to amp up their flavor we're going to dry roast them in a pan which basically just means put them in a large stainless steel skillet no oil and toss them around over medium-high heat for three to five minutes until they are fragrant but not smoking then we're going to lower the heat and rehydrate the chiles by covering them with water just enough to comfortably cover the chilies which were then going to bring to a simmer and cover killing the heat and letting steep for 10 minutes at which point we're gonna dump everything chilies and they're soaking liquid into a high-powered blender where we're gonna blend them on high speed for about a minute until they're nice and smooth rewarding us with a thick flavorful fragrant chili paste which is just gonna run circles around any powders you could have gotten out of a bottle it's a great all-purpose chili paste that could be used in myriad recipes including both of the ones that we're making today the most meatiest and the least medias chilies in the world let's start with the meatiest chili con carne a chili that requires some carne ideally a whole chuck roast that we're gonna break down trim off any silver skin or excess fat and cut into about half inch bite-size cubes now we're gonna be searing some of these cubes for flavor which means that we're gonna want them nice and dry enter today's sponsor Bounty paper towels first we're to lay the meat out on a single layer and generously salt it with kosher salt let it sit at room temperature for about 10 minutes and then use paper towels to blot them as dry as you can too much moisture on the meat equals steam equals not browning and not browning is the opposite of what we don't not want so before it gets too confusing let's head on over to the stovetop where we are heating some vegetable oil over medium-high heat until it's just starting to give off wisps of smoke and then we're browning about half of our meat on each side we do not need to brown all the meat I repeat we do not need to brown all the meat only browning half is gonna introduce plenty of flavor into our chili primarily in the form of Fond you know all that beautiful brown stuff on the bottom of the pot back over on the worktop we are sanitizing everything with undiluted white vinegar followed by hydrogen peroxide which should keep a wooden cutting board nice and clean for incoming onions which we're just gonna roughly chop before introducing to all that fond and flavor and fat in the bottom of the pot sweating those out over medium heat until they're soft and golden and then we're gonna crush in a whole lot of garlic talking like six cloves that we're gonna saute with the onions until fragrant about one minute and then comes the time to deglaze in this case with chicken stock preferably homemade chicken stock but sometimes you don't have any handy and the Box stuff works fine four cups worth make sure you scrape up all the good stuff on the bottom of the pot and then it's time to add our meats seared and unsere - like last but not least our precious chilli paste add about a cup and a half's worth it's gonna depend entirely on how many chilies and what kinds of chilies you use in your paste bring this guy up to a simmer and then it's time to add some spices a nice shake of cinnamon the shake of allspice a shake of ground coriander seed a generous shake of oregano a very generous shake and two to three tablespoons tomato paste totally optional then we just got a partially cover and let this guy simmer until the beef is tender and the stew has thickened anywhere from one and a half to three hours now you might notice that as far as recipes go this one is rather lacks and that's because I think the secret recipe for the best chili is no recipe at all just keep tasting and tweaking and seeing how the flavors change over time feel the chili let the chili flow through you and not in that way once the beef is tender in the case of chili con carne it is time to thicken for this task we use two to three tablespoons of masa harina and for a little acidity to cut through all the richness the juice of two limes give it a stir let it cook for five more minutes to finish the thickening process and that's a texas-style chili con carne the meatiest chili in the world no no I said to not follow a recipe and to just eyeball it by I will post a recipe on the basics with babish webs with more precise measurements I just hope this is something you experiment with and try to make it your own as you tweak it and see what differences your tweaks make in the final product look at this I am just making a mess Oh No what to do do I just leave the counter like this like a slob No I call him my best friend Bounty paper towels perfect for cleaning up spills and the rims of bowls for a little bit nicer presentation also improving that presentation is a little bit of freshly grated pepper jack cheese and a few lime wedges but all the usual chilly suspects are fair game cornbread sour cream tortilla chips avocado I've even heard of people putting olives on their chili and as crazy as that sounds that's the great thing about chili it doesn't belong to any one person or region nor need to conform to any one given recipe or technique to wit it is now time to head to the opposite end of the chili spectrum the least medius chili in the world vegetarian chili but this is no tofu crumble knockoff no no this is a chili that is loudly and proudly all about the vegetables as such we want to layer it with lots and lots of different vegetable flavors starting first with a vegetable stock so we're gonna borrow a technique from the folks over at chef steps and finally shave all of our vegetables using a mandolin I have here onions celery fresh fennel parsnip carrot leek cauliflower and even a few beets which should add some nice color and earthy flavor these are all getting shaved nice and thinly on the mandolin and then getting placed in a large bowl where we can toss them with a little bit of vegetable oil make sure that every piece is evenly coated to get your upward preheated to 375 degrees Fahrenheit spread them out evenly on a couple large rimmed baking sheets and roast anywhere from 30 minutes to about an hour depending on how deep and dark you want your vegetable stock to be just make sure to take them out and give them a little toss every 15 minutes or so to make sure that nobody burns try not to let them overlap too much and take them out once they're nice and brown and caramelized and smell like everything that make vegetables great and now for the relatively simple task of making stock out of them since they are so thinly sliced we're not gonna have to do it for very long about 45 minutes of simmering we're also gonna add a few sprigs of fresh thyme a small head of garlic sliced in half some fresh parsley freshly rinsed a couple dried bay leaves and a couple whole black peppercorns cover your flavorful melange with cold water and bring to a simmer also I'm going to add the first of several umami boosters a handful of dried porcini mushrooms and a couple of Khumbu both excellent and natural sources of glutamates that are going to pack a savoury wallop in our vegetable broth which we're going to let simmer for 45 minutes to 1 hour which should be enough time to extract all the flavor that those thin little vegetables have to yield go ahead and strain that because now it's time to contend with some fresh chilies in this case 3 poblano peppers and 3 good old-fashioned jalapenos jalapenos are pretty much just for heat but the poblanos are packed full of flavor especially if we fire roast them which is exactly what we're going to do over a raging fiery stovetop make sure you've got the overhead vent set to maximum and your windows open as you place the poblano peppers directly over the flame our goal here is to completely char the skin of these peppers so just let them sit for as long as you can and then using using metal tongs flip them over and make sure that every inch of the exterior is coated in char once they are sufficiently blackened it's time to remove them from the heat and wrap them up in aluminum foil this is gonna let the peppers steam a little bit so their flesh softens and their skin loosens that sounds weird go ahead and wrap that up real tight and then set it aside for at least 10 minutes or until the peppers are nice and soft al that reminds me go ahead and throw some gloves on because it's time to cut some jalapenos in half scrape out the seeds and ribs and finely chop the head and set those aside because our poblanos are steamed it's time to skin them and what's the best way to do that why with paper towels of course they help you get a little bit more traction on the pepper so you can remove the skin in one fell swoop once you've gotten rid of most of the burnt stuff I like to leave a little bit on there I know it's not very good for you but what can I say I love carbonization simply chop into bite-size pieces and then it's time to start assembling our chili starting first with the usual procedure of sweating 2 large chopped onions and a little bit of olive oil in a large Dutch oven over medium-high heat until soft and translucent and then we're crushing in the requisite garlic 6 or 7 cloves worth making a mess that we're gonna have to clean up later using paper towels so that's hang for about 1 minute more until fragrant and then it's time to start adding all the other stuff first up our chopped peppers 2 or 3 tablespoons worth of tomato paste letting those flavors get to know each other briefly and then adding a few spices namely a few big pinches about 2 or 3 teaspoons worth of toasted freshly ground cumin which has a really nice floor ality that the jarred stuff just doesn't have then we're also gonna add a little shake of ground coriander seed and a few big shakes dried oregano and now it's time to add the most controversial ingredient that's right beans most people say beans do not have a place in chili but especially in vegetarian chili I say otherwise 200 job cheese and crackers I forgot to put the stupid bowl down thank goodness for bounty and it's double absorbency and select a size technology that make this stupid mess a breeze to clean up anywho go ahead and drain three cans of beans I'm going with kidney cannellini and pinto for a white bean variety I'm also gonna add 1 14 ounce can each of crushed tomatoes and crushed fire-roasted tomatoes for a little extra smoky flavor along with about 3 cups of our vegetable stock or enough to make the chili a little bit watery r than you'd like it to be which will of course be remedied during the ensuing simmer last but not least we are adding our chili paste which i've also blended a couple of those dried porcini mushrooms into now it's time to let this guy simmer for 45 minutes to an hour just enough time to let everybody get to know each other without overcooking the beans then just before serving it's time for a couple secret ingredients first off some Liquid aminos for another umami boost and several tablespoons worth of nutritional yeast flakes which will give it a nice funky cheesy parmesan like bites and with that it's time to serve up until this point this chili has been made entirely vegan so if you want to stay vegan just stop here I myself am NOT vegan so I'm gonna go ahead and throw some sour cream on here and maybe a few extra sliced jalapenos for a little color and flare and there you have it a vegetarian chili to end all vegetarian Chili's a strong independent chili that don't need no meat Spidy spicy hearty wholesome rich flavorful fulfilling not trying to awkwardly fill some meat shaped hole in your heart but instead forging a new one in the shape of a chili and with that I want to thank bouncy again for sponsoring this episode and helping me quickly clean up my kitchen while I'm shooting head to the link in the video description for more from bounty and keep an eye out during the fourth quarter of the Super Bowl to see which of these chili recipes makes a special appearance [Music]

Channel: Babish Culinary Universe

Views: 3,729,918

Rating: 4.8826151 out of 5

Keywords: binging with babish, basics with babish, babbish, cooking with babish, chili recipe, easy chili recipe, vegetarian chili recipe, vegetarian chili, how to make chili paste at home, how to make chili powder, chili con carne, chili con carne recipe, easy chili con carne, chile con carne, easy vegetarian chili, easy vegetarian chili recipe, chili paste from scratch, chili paste from dri, pear qwerty horse, how to make chili

Id: 4BTm1Ezl6XE

Length: 11min 35sec (695 seconds)

Published: Thu Jan 30 2020

Reddit Comments

[u/Brysky777]

Lol, thought it said coronavirus chili

[u/joe1886]

No cumin? Interesting...

[u/[deleted]]

I’m definitely making Babish style chili this coming week.