Simply Delicious Chili Recipe

[Music] do I have your attention do I have your attention [Music] alrighty guys so what we have here are two green bell peppers that I'm going to be breaking down they've already been been pre-washed and I'm gonna break these down into a small mince now if you are not a fan of green bell pepper by all means you don't have to use them you can use sweet peppers whatever type of peppers you like that is completely up to you what we're gonna end up with is about one and a half cups worth now that might seem like a lot but I am making a very large batch of chili but once again you can adjust however much you would like to use based on your liking so I also have one medium-sized sweet onion now I'm the one that's not keen on a lot of onions so I'm actually going to be only using one cup in this recipe and I also broke that down into a mince as well so the next thing we're gonna work on is our garlic and now I have about six or seven cloves of garlic they were very very tiny honey as you can see but I would definitely suggest using fresh garlic y'all know how I feel about that pre mint stuff I just think it leaves a weird taste in your food so I would definitely suggest take the time and go ahead and use yourself some fresh garlic so you want to go ahead and get your pan ready have it on about a medium-high I've added in about 1/4 of a cup of olive oil about two tablespoons of butter and we're gonna go on ahead and saute off our vegetables now the only thing you don't want to do right now is to add in the garlic add in the onion and go ahead and add to your green pepper once your green pepper and your onion have started to sweat down then it's okay to go ahead and add in your garlic the reason why I do that it's just because once garlic burns it can kind of ruin everything because it makes everything taste a bit bitter so I like to do it at the last second but you can add in as much garlic if you would like that is completely up to you now for this recipe because this is a large recipe that I'm making or a batch of chili I should say I'm using almost about 3 pounds of ground beef you guys this was 2.8 2 pounds and I'm also adding in five spicy Italian sausages to this mix as well now if you are not a ground beef person you can use ground chicken you can use ground turkey and that is completely up to you but I just wanted to make sure that you guys understand that if you're not going to use as much of whatever meat that you choose to cook with you want to make sure that you're gonna be adjusting the seasonings that I'm going to be telling you a little bit later on because you just don't want your stuff to be salty or you don't want it to be overpowered by certain spices so just be mindful that if you're going to do it the way I'm doing it right now make sure that you have almost about three pounds of ground beef or whatever type of meat and the Italian sausage our seasonings are 1 tablespoon of onion powder 1/2 a tablespoon of garlic powder 1 tablespoon of paprika 1/2 a teaspoon of ground cumin 1/2 a tablespoon of black pepper and we're gonna use two tablespoons of Lawry's seasoning salt we're gonna give this a mixing first just to make sure that we get all of this nicely incorporated now right now I have my temperature on about about a medium-high now this ground beef doesn't have that much fat in it so you won't really have to worry about trimming off too much excess oil if you do have one that has a higher content of oil don't drain the meat out from the pan just let the oil rise to the top and skim it off at the end so now we're gonna go ahead and add in our six tablespoons of our chili powder now I would definitely suggest find yourself a nice high-quality chili powder that does make a pretty big difference in my opinion but as you can see as of right now we really haven't added in much of anything that would kind of make the spicy or at least in my opinion the chili powder to me doesn't make it spicy at all we'll talk about the heat factor later on but let's go over a few other things first so we're gonna be using two 16-ounce cans of light red kidney beans that have been thoroughly rinsed off don't forget that you're gonna use only one packet of the Lipton's beefy onion soup mix we're going to be using about 1 tablespoon of Hershey's cacao unsweetened powder okay the key is unsweet it's gonna leave a pungent flavor you won't you don't want to miss that step we're also going to be using are better than bullion roasted beef base now if you don't want to use this you can use regular beef broth that's completely fine we're also going to be using this full can of dome Adela's beer or whatever type of dark beer you like that's completely up to you ever gonna be using the full 28 ounce can of our tomato puree now as I said before we're gonna be adding in just one package of the Lipton soup mix and then we're gonna add in our 1 tablespoon of our better than bullion and beef base now if you can't find that you don't have to use it you can use regular beef broth like I said now I'm kind of trying to build in all of the flavors so that's why I'm mixing in those two things first that pace sticking to some of the meat it's really gonna make a big difference so keep that in mind and as you can see I really broke down my meat because I don't like the big chunks in mine now I'm also going to be adding in about a half a tablespoon of the chocolate powder I didn't want to do a full tablespoon I only did a half because I didn't think it needed as much if you want you can use a full tablespoon that's completely fine because it's unsweetened you don't have to worry about that but that cacao bean really does bring a lot of flavor to your chili I'm telling you it really doesn't make a big difference ever gonna add in our full can of our tomato puree now if you are a big big tomato lover you can also add in some concentrated tomato paste as well and I've added an about a half a cup of water now I know you guys are probably thinking this is a lot of liquid and we still have that beer to add but I like my chili to almost melt in my mouth so I cook my chili for a long time at a low temperature and let the liquid reduce on its own time so it's not gonna be running like this in the end result just trust me on that I promise you it won't be so once you got that all nicely mixed together the next thing we're gonna do is we're gonna add in our beans and like I said I used two full 16-ounce cans of light red kidney beans that I made sure that I thoroughly rinsed off under cold water never take your beans directly from the can and put into your dish I promise you you will not be happy now I'm not a big bean person so that's why I use the light rate but you can add whatever type of beans you want and you can add a variety of beans that's completely fine and we're going to go ahead and add in our one full 12 ounce can of our beer you can use a dark dark beer that's completely 5 this is just what I had on hand and it works completely fine a Guiness also works absolutely fabulous so that's also a good choice to use for this chili now what you want to do is you guys you want to put the top on this have it at a low temperature and you're gonna cook it for about an hour and a half at the hour and a half mark you're gonna go ahead and taste it for salt you shouldn't need it and then you're also gonna taste it for spice I'm adding in my crushed red pepper flakes that's where the spice comes in for me you're gonna put the top back on it make sure you're leaving a crack make sure you're continuously stirring it every you know 15 minutes to make sure it's not burning and the liquid is going to completely reduce and as you can see if you look at the inside of my pan the rim of the pan you can see where the liquid once was and how it's dropped down so now you have this nice hearty thick rich chili this is about the consistency that I like my I don't like my too dry but I also don't like mine too soupy so for me this is just right and this cooked for about three hours you guys on a low low temperature with the top slightly cracked now I'm gonna go ahead and serve this up and like I say you guys this is all a fabulous all-purpose chili you can use this on whatever you would like be it hot dogs fries Fritos you know nachos whatever you want it's just absolutely fabulous and I'm gonna top it off with some cheese and of course the sour cream and of course the jalapenos you know the whole accoutrements the whole thing on it now once again to me the spice level of this chili really is dependent upon how much you like you can add in as much or as little red pepper flakes as you want that's completely up to you but you guys I'm you know I'm really happy that you guys have checked out this video today I hope you guys have enjoyed it and I hope you guys try it out as always y'all baby stay cute and take care bye guys enjoy have a great day simply food bye [Music]

Channel: SimplyFoodByTy

Views: 708,463

Rating: 4.860785 out of 5

Keywords: SimplyFoodByTy, Mukbang, recipes, how to cook, culinary arts, homemade, southern cooking

Id: OkwQyMVMByQ

Length: 10min 3sec (603 seconds)

Published: Mon Dec 30 2019