PERFECT 5 STAR HOMEMADE CHILI ❤

[Music] so [Music] hi everybody today on rachel cooks with love i'm going to be making my perfect 5 star homemade chili now it is chili here in texas where we're at and it may be snowing where you are but regardless this chili is delicious anytime and i'm going to show you how i make it step by step so let's get started to make my chili i'm gonna be grinding my own beef i've got a three pound chuck roast right here but you can use store-bought ground beef if you like i just like the flavor a freshly ground pot roast okay now this is three pounds and i'm gonna cut it up into strips before i grind it it'll be easier this way i went ahead and put this into the freezer and it's nice and firm and i put it in there about 45 minutes because it's easier to cut and grind when it's nice and firm so i'm gonna cut it into strips oh and before i get started i wanted to show you my new knives see you're the first that's gonna get to see these see now this right here is a zwilling it's a german knife see and it's a chef's knife and it's an eight inch and this one right here is a woo stuff and it's from germany too and it's a six inch see so today's the first day that i'm gonna get to use them so i'm gonna go ahead and cut my meat into strips okay like this now if you see a big chunk of fat like this you can go ahead and remove that we don't need that much fat in here and that's it so now that i have my meat cut into strips like this i'm going to take it over to the grinding machine now i'm going to be using my stand up mixer to grind my beef and i have attached my meat grinder and i'm going to be using the coarse plate these little holes are a little bigger than the other one now the other little plate that i have would give you like the texture of ground beef that you buy at the grocery store and this one will give you a chunkier piece of meat and it's nice and ground through here and what we call a chili grind so that's what i'm going to be doing now you want to be real careful with this you don't want to stick your fingers in there so i'm just going to push it in like this and we'll do a little bit at a time now this is the end of it see i put it all in there so i'm gonna wait until it throws it all out and i think that's it [Music] now look at this see how beautiful this is nice and chunky just the way we want it so i'm gonna go ahead and clean up my area and then we're gonna head to the stove now i've got my heat set on medium high and i've got two skillets right here because i'm gonna sear my beef first before i make my chili so these are nice and hot i'm gonna add a little bit of bacon grease in each one just like this see and i'm going to add my beef now i like to sear it first because i want that caramelization first before i put it into the pot and make my chili and i don't like to overcrowd it because then it'll steam and i don't like the way the texture of the meat is when it's steamed so you want to give it a little bit of space like this and the flavor of the bacon grease in here is just an added plus and that's good just like that i'm going to add some pepper and some salt and that's good just like that now i'm going to give it a minute or so before i stir it over to the other side so now i'm going to toss it around so that i can sear the other side just do the best you can see it's got that beautiful golden brown and it smells delicious now i'm going to add a little pepper to this side and a little salt just like that so i've gotten a beautiful sear here as you can see and i have removed some of the grease that it has released and i'm going to dump it into this bowl okay now i'm going to do the same with this [Music] and i'm going to continue the process until i'm done with all of it [Music] look at this see now i'm going to go ahead and set this aside i'm going to clean up my area and get started with our chili so i've got my heat set on medium now that i have my meat nice and seared and i have set it aside i'm going to start out on the next step now in this deep dutch oven i'm going to add a little more of the bacon grease in here see and i'm going to add my onions you always want to start out with your onions first i like to start out with the onions first and by themselves i don't like to add anything else in here because i don't want them to get steamy i want them to get nice and translucent but i like them in here by themselves just like this if i put the peppers and all tomatoes and all that in here they will release a lot of liquid and i don't get my onions to sizzle like this so that's why i like to do the onions first so i'm just going to move them around just for a little bit like this until they get slightly translucent and they release their flavor [Music] so now that my onions are slightly translucent all by themselves i'm gonna add my yellow bell pepper and i'm gonna add my green bell pepper now if you don't want to use green bell pepper you can use anaheim you can use any pepper that you want i like the combination of the green and the yellow in here it's just the perfect flavor in the chili now i'm going to add my chili powder this is gebard's chili powder and this is a chili powder that i like now i like to add it at this point because i want it to get a little toasty and i add my ancho chili right here but you can use any chili powder that you want to use i'm going to move it around so it can get a little toasty but you don't want to burn it and i've got smoked paprika oh that's going to taste so delicious in here now i'm just going to stir it around for a little bit so that they can get a little toasty at the bottom and release their flavor really really nice like this see now we won't leave it in here too long but you want to constantly be moving it around because you don't want it to burn so now that they have gotten a little toasty and it smells wonderful in here i'm going to add my tomatoes these are freshly diced tomatoes now these tomatoes are going to start releasing some liquid and that's good see now this is freshly ground cumin and i like it freshly ground because it just gives it a totally different flavor than the store-bought ground cumin but you can use that one too i've got some garlic powder i've got some onion powder the flavors are all coming in together slowly and that's what it takes to make the best chili everything step by step i'm going to give this about 30 seconds about 30 seconds and everything has come in together beautifully look at that so now i'm going to add my oregano like that i'm gonna add my tomato paste that'll add a little sweetness and it'll be richer i'm gonna add my brown sugar that's going to balance out all the spices in here i'm going to add my worcestershire sauce i'm going to add my pepper and i'm going to stir it around i'm going to give it about 30 seconds so it's been about 30 seconds now i'm gonna add my beef bouillon now you can use the beef better than bouillon if you'd like but i like the flavor of the nor beef bouillon better than that one so that's why i'm using it i've got two tablespoons of maseka now this is corn flour i'm gonna add a fourth of a cup of water and i'm gonna mix it in together really good like this because this is going to be our thickening agent and it's also going to balance out the spices really nice and also gives it a delicious flavor i'm going to add it in here see just like that now if you don't want to use maseka you can use cornstarch or when you're searing your meat you can use a little bit of flour those are some options now i'm going to add all my meat in here we don't want any of it left behind see and i'm going to stir it together like this see how it's a little thick now i'm going to add my beef broth now you want to add it at the end because you don't want to get it too soupy but you're going to add as much as you want if you want it soupier you add more if you want it thicker you add less so i'm going to start out with about one cup see because you can always add a little more but if you put it all in at one time and it's too soupy you can't take it out i want for you to see it how it looks with one cup see now i'm going to add the other cup look at how beautiful this looks so now that i've added my salt i'm going to add my garlic because i almost forgot it see i have freshly ground garlic right here in my molcajete i like it better than minced garlic because it has a little bit more of the intense flavor that i like and i'm gonna add two jalapenos in here see just like that now you can add any heat that you want you can use cayenne pepper you can use pepper flakes you can put serrano peppers in here you can use chipotle peppers just whatever kind of heat that you like i am going to be serving this to some friends and i don't want it to be too hot so i'd rather have jalapeno set on the side but this adds just a little bit of the flavor that my run likes so now that i have my jalapenos in here i'm going to taste it i want to make sure that it has just enough salt oh my goodness that is absolutely delicious just like that so i'm going to replace my lid lower the temperature to medium low and i'm gonna let it cook like that for one hour and a half so i'll see you then so i just turned off my timer it's exactly an hour and a half and our chili looks beautiful see so now that our chili has been cooking for an hour and a half it's time to add our beans i'm gonna be adding two cans of light red kidney beans you can add any kind of beans that you like i already drained them and i'm going to put them into my pot now these are 16 ounce cans okay so now that i brought it all in together like this i'm gonna go ahead and taste it this would be a good time for you to taste it so you can adjust it but i know mine is perfect because the amounts i put in here are always the same for me oh man it is absolutely delicious i'm going to replace the lid and i'm going to let it simmer like that on low for about 20 minutes see oh and the jalapenos my ron is to love those so now i'm going to serve my bowl right here see oh yummy see so now i'm going to show you how i like to top this chili ooh my chili looks delicious and it smells wonderful so these are my toppings i've got some pico de gallo here it's just cold and delicious and i've got some freshly grated colby jack cheese you can use any kind of cheese that you like but i love kobe jack cheese and i've got some cold sour cream and i made some cornbread with some jalapeno slices on top now if your guests don't like jalapenos or don't like the heat they can always remove the jalapeno slice but if they like it they get a little bit of the heat too you see and it's a little bit of the both worlds and that's good so i'm going to put some of my cheese up here and since the chili is so hot this cheese is going to melt beautifully see just like that now i'm gonna put some on my pico de gallo now these toppings are meant to complement and to highlight your bowl of chili see but you can use any kind of topping that you like now i'm going to put my sour cream right there just like that now my cornbread i'm going to break it up and just crumble it in here like this this is the way i like it see just like that see so i like to get a little bit of the pico de gallo a little bit of the sour cream a little bit of the cheese and the cornbread oh my goodness absolutely heavenly and it's perfect for this type of weather so this is my perfect five-star homemade chili if you like my video give me a thumbs up send me a comment and tell me what you think thank you

Channel: Rachel cooks with love ❤

Views: 333,892

Keywords: PERFECT 5 STAR HOMEADE CHILI

Id: JRFo7m2TPss

Length: 17min 48sec (1068 seconds)

Published: Sat Jan 08 2022