- Hey, y'all, it's Jamie Deen here today. And I got mama with me. She's on the back of the spoon. They needed somebody to do chili. So who else are you going to call but me? I've got the award-winning chili recipe. - [Paula] Chili-buster. - It's from my book, Good Food. This has been out for a good, long while. Chili's one of those things,
y'all, that I love to make. And there really are no rules. I'm going to show you a set recipe today, and then maybe three or
four times in this recipe, I'm going to give you some options of things that you can do. It's very simple. It takes a little bit of time, but most good things in life do take time. This is chili weather. This is the time of the year. We're still in the 50s here in Savannah. And a big bowl of warm chili for dinner is really the way to go. So, all you need is a big pot. We've got a couple of
pounds of ground beef that we're going to start with. We've got some vegetables, we've got a couple cans of
tomatoes and some beans. So, something about like this, this is maybe an eight or a nine quart countertop stove, and I've got two tablespoons
of olive oil in there. That oil is going to be hot, because I've started that
before we got going here today. And y'all look, if this was my house, that
would be Vidalia onions. This is not my house. Those are purple onions. And we've got red and green bell peppers. If it were my house, there
would be no green bell peppers. And we've got some celery. And if it were my house, there would be celery tops in here, because you know that I love
the leafy parts of the celery. Never throw that away. The little bitty, tiny tops. You can trim those off and they brown but there's so much flavor in those leaves and it gives you texture and bonus flavor whenever you use the
leaves from the celery. It's really pretty, and
it cooks down any way. So y'all, don't throw those away. Our oil's hot, so I'm going
in with our veg first. We've got onions. We're going to do our peppers. I'll give you measurements in one second. And then we've got celery. One of the secrets, for me, in the chili that I've made is I season every layer, rather than seasoning it
one time in the recipe. I like to season my vegetables, and then I'll season my
protein, whether it's sausage, or if I'm going to be
doing a chicken chili, or like we're doing today, which is just a regular beef chili. I season the vegetables.
I season the meat. I season the beans, I season the tomatoes. And then everything's got
that really good flavor coming out at one time. We're going to season these
down for about two minutes. A little bit more than a sweat, but we're not really
going to brown them all. We want to break it down just
enough to where it's tender, because these are going to cook
for an additional two hours. So what we're doing here right now is marrying all the flavors together. We're cooking them,
we're introducing them, we're heating them up. Everything's getting good. I'm going to go ... Little bit of salt. I'm going to add a pinch of pepper, and a little bit of garlic
powder to my vegetables, okay? We're going to cook these
down for about two minutes, and then we're going to
invite garlic to the party. I've had people come and
see me at the restaurant and say, "I used your chili recipe. I won a contest." I'm not a braggadocious type person. I am a good cook. I'm not a great cook. I'm certainly not a chef. But I love stews and soups and chilies, because you can do anything
that you want in those. We have two beans here today on the table. I'm not opposed to five beans. I love black beans in chili. Color and texture. You eat with your eyes first, and that's what my mama's always told me. So today the recipe that
I'm going to share with you, if you want to do nothing but red beans, right on. Whatever you want to do. You want to put black beans in, any kind of beans that you like. I love a two or three meat chili, and a four or five bean chili. (phone ringing) It's a busy house around here. Somebody's calling my mom. I wonder who that is. - [Paula] Y'all excuse me. I'll be right back with y'all. - Okay, y'all, we've got about
two minutes going on that. So, we're going to add our garlic. And while this is cooking down, if you're taking notes at the house, you know, Eddie or Teresa or somebody, who's going to host this for you, but let's see what we started with here. I got two tablespoons of olive oil, I have a large red onion. Now you say, "You said
you'd like yellow onion, why does it say red
onion in your cook book?" I'm not in charge of everything. Two medium bell peppers,
a green and a red, two stalks of celery. We got those diced up, and we have five cloves of garlic. So that's where we are right now. We're starting with all of our vegetables. This is the base flavor for
everything that we're doing. I like celery, because it really adds a distinct flavor and it's different. Not
everybody does that. It's the start of spaghetti sauce. And I thought one day, "Well, why wouldn't it
be the start of chili?" I love it. It's just a complex
flavor that's in there, that people can't quite
put their finger on. And I just like kind
of doing things the way that I like to do them. You know, Mom says cook
the recipe the first time the way that it's exactly written out. And then after that, you
can do anything you want. And I really take great liberty with that. I love changing recipes
up to fit the flavors that my family and that I love. Or there may be some other
things like green bell peppers. Green bell peppers tastes
more like a pepper. And I love the sweet
peppers, yellow, orange, red. You know what I like to do? Sometimes, I'll take a bell pepper, I'll cut it in half and I'll stuff it full of chicken salad or tuna salad, and then I'll eat it just like that. Like an open face sandwich, but out of half of a bell pepper. That's really good. This stuff, I believe is
cooked down well enough for us. Get back over here. We've got ground beef
that we're using today. This is 97% lean. So, what that means is
that I'm not going to have a lot of fat in
here that I'm going to have to drain off, but I am going to ... I'm just going to take the time to season everything that I'm doing. Ground beef really loves a
little bit of coarse salt. Add a little bit of garlic powder. So you see what I'm doing? I season our vegetables to
where it tastes good seasoned. Then I've got our meat that's seasoned. So I won't over-season or
under-season any of it. I like to do it that way in layers. So, we've got a little bit
over a pound and a half of ground beef in there. I think it's about 1.7. Now, with this spoon,
I'm going to break it up and get all this really
good and browned off. I'm going to save y'all
about four or five minutes. There ain't a whole lot to this. So I'll see y'all when I get
done with the boring part. All right, y'all, you see here, this looks delicious. That's browned off just enough. This is going to cook for two hours. So it's not necessarily
really that I have this all the way hard-cooked through, although this, is for the
most part, pretty cooked. What we're doing here is
we're introducing the meat to the trio of vegetables
that we have down there. And now, we're fixing to get in to really what is the chili flavor. So first let's check our thing. We see right here, we're going
to stir in our chili powder, cumin, which I love cumin, oregano and the cayenne pepper. I don't use a whole
bunch of cayenne pepper. If y'all are taking
notes, I will write this. I will tell you how much it is. A quarter of a cup of chili powder. We have right here. A tablespoon of ground cumin. A teaspoon of cayenne pepper. And what am I missing? Oregano. One tablespoon of oregano. I have glasses, Mom, thanks. (Paula laughing) So cumin. I don't know if cumin is a, an ingredient that everybody
always puts in their chili, I've only made my chili. But cumin really tastes like chili to me, so I love it in there. So we're going to dump all
of our ingredients here. Our chili powder, our oregano. The cumin, which is this
real star of the pot, to me. And now here's our cayenne pepper. This is for y'all to personally decide. Do you want that much heat in your chili, or do you want more? It's up to you, more or less. When I'm cooking for the kids, I really try to keep heat out of my pots. They're just not ready for it yet, and it comes up on them so strong. So it's a flavor profile that I enjoy, but I found that it's fairly
simple to leave that out, if I'm cooking for my family. And then I can always
sprinkle a little on top or add some hot sauce if I want
to spice it up a little bit. The Sriracha sauce, for
me, has really been a go-to that I love to add after I cook, if I want a little bit of
temperature with my food. You see how rich and
brown this has gotten? Mm, My mouth is watering
and I've already had lunch. So, once I get all this worked in, we're going to use another
ingredient that I really love, and that's tomato paste, which is a concentration
of tomato flavors. You ever wonder why
these cans are so small? Because if you used a can
the size of normal cans it would be too much. Tomato paste is going
to be a big flavor boost for our tomato profile and our chili pot. We're going to use one of
these little bitty cans, and Teresa was so nice to get me this one little spatula, because that's kind of a
bugger to get out of there. I'm going to work this tomato paste into our base of vegetables and protein. I really love a 50-50 mix of sausage and ground beef and chili. And you know, down here in the South, a lot of guys enjoy spending
the weekends in the woods and they'll bring home some venison. Venison chili is really
big here in the South. But I just like good old ground beef. And sometimes I'll throw
some pork sausage in too. And chili with chicken and
white beans is really good too. So our tomato paste is worked
up in here really good. Kind of looks like a sloppy Joe, which is another one of my
favorites from childhood. (food sizzling) Then we've got two cans of diced tomatoes going in here, y'all. We've got a larger can, which is just a plain diced, 28 ounces. And then I'm using a
fire roasted can as well. Fire roasted tomatoes adds a little bit of smoky flavor to it. You see the little bit
of char down in there? It's always nice to kind of use a little bit of both, I found. I love fire roasted
tomatoes in the recipe. It adds a smokey flavor that
we don't have to fool with adding liquid smoke or figuring
out how we want to do it. It comes right from the packing process, and it's really a delicious product. I love canned tomatoes. We're going to bring
this up to temperature, and then we're going to
start adding our beans. We're really just about
done with this recipe. I've literally put this
together in about 15 minutes, and there are a team of people
around me that's helped, but don't be overwhelmed by the time that it takes to make a recipe. If you want to do this in
a slow cooker or crock pot, if you can get your dinner
started in the middle of the day, that really saves a lot of time and energy for you late in the day, Brook and I, with three boys, it seems like it's always five o'clock. Breakfast, and then it's
lunch, and then it's dinner. So if you want to start this
earlier in a slow cooker, I would really recommend that you do that, if you don't have time. If you're around the house
for a couple of hours, though, you can just kind of turn it down on low, and you can get it done just as easily. So today we're doing kidney beans which, cannot have a chili
without a red kidney bean. Look how pretty those are. This going to be good, y'all. And we're using Pinto beans. And you see, I've already
said it a lot today, but color and texture is huge for me. So you can see where a can of black beans dropped in here would really add a little bit of color to this. Also, if you want to
put a can of corn in it. You know, Brunswick stew, chili, soups, it's all kind of the same thing. The deliverable is just
a little bit different. So anything that you love,
you can put in there. Now we're looking at this and he's like, "Oh, wait, you're going to cook that for two hours?" Sure is thick. Just so happens that I have a beer, and this is a beer that
I'm willing to pour into and touch a pot of chili. So don't use your favorite beer. You can use any beer. If you want to use a light
beer or American lager or Pilsner, any of that is fine. We're actually going
to cook all the alcohol out of this beer. It gives it a little bit of tang, and it adds liquid flavor,
rather than just tap water. If you never keep beer around the house, if you don't like to buy beer, or if it's not your thing,
you can put water in here. I'm using a beer because
it's bonus flavor. And look, y'all, look how beautiful this pot of chili is. And it's that simple. So we're going to turn this down on low, and I'm going to watch this and stir it for about two hours. Then after everything has come together, I'm going to get a big bowl of Fritos. And I'm going to put the chili all over top of those Frito chips. And then we'll put cheese on
it and a little bit sour cream, and we're going to make the
most delicious bowl of chili. One last thing. Right here is a good time for you to ... Say, "Hmm. Needs a little salt." I recommend that y'all taste
every little bit of layer that you put in here, so you don't get surprised at the end. So, I'm going to add a
little bit of salt to this. Oh, I've just got some pepper. (Jamie coughs) We'll end it right here with me choking. (Paula laughing) A little bit of salt, two hours. This is Jamie's award winning chili. Thank y'all very much for tuning in today. And I think my next line is Best dishes, y'all. Love and best dishes, whatever. Thanks. See y'all. Hey, y'all, I'm back. Mom said if we had to come
end it with her eating it. So here we are, ending it with her eating it. - I had to taste it, so I could tell y'all how good it is. And I tell you what, it's damn good chili, Jamie. - Pretty good chili. - Not only is he pretty, he's a good cook. - So, Mom's put Frito chips in hers with a little bit of sour
cream and some cheese. - Mhmm. - You can put it on hot dogs. You can put it on your cheeseburger, or you can just put it in
your mouth any way you want. So this is chili. Couldn't be easier, y'all. All you need is a few simple
ingredients and two hours. - I see how it's won awards. It's delicious. - Y'all try your own recipe
whenever you get ready. Start with mine though. It's good. Thanks, y'all (Paula laughing)
