you will LOVE this chili recipe

what's up everybody how you doing out there a couple days ago i was talking to a friend at work and they said that they made chili for the families you know i haven't made chili in a long time so let's make a basic chili let's go ahead and peel this onion whatever onion you want to use you can don't worry about if it's red yellow or whatever i'm using a white onion because i'm racist that's a joke now if you look at an onion you're going to see that um it's round right and it's already kind of broken apart for us so we don't really have to slice this way we just kind of keep the root on it and going this way we're automatically going to have a bunch of small pieces i like onion but i can't have too much of it i have to avoid it recently because of an ms flare-up they gave me a bunch of steroids and it turned off my immune system and when that happened an interesting thing happened along with it i was able to start having onions and garlic and food again but only small amounts so i'm only going to use a half of onion on this one if you like onion put more it's all right i will not report you to the authorities i'm going to throw all this inside here my wife had got some gift cards to bed bath and beyond and i had ordered this knife because i thought this would be perfect um for a lot of small cooking because i have my big chef knives and stuff but sometimes i want to use something small that's what she said so olive oil yeah you know something let's be a heavy tipper let's put a little bit more in there now inside this right here we're going to be putting green bell pepper um i didn't buy a bell pepper because i have frozen bell peppers and so what i'm going to do is i'm going to just take some of these cut them up and the exact same thing we're going to throw them inside there it doesn't really matter what color they are this gives it more of a fiesta look anyway right got garlic if you like garlic put more i'm going to be putting i think probably the equivalent to about two because a couple of these are kind of small that's weird this particular clove smells like weed [Applause] it smells like a sativa all right here we go same thing kosher salt that's probably good and you could put black pepper i cannot have black pepper but black pepper is definitely part of this this is on a medium heat we don't want it to be too high because when we start mixing that garlic if that stuff is on the bottom it's going to burn and it's going to taste like kaka right so we don't want to do that but i'm going to be adding my seasoning now instead of later and i find that it just has a tendency to work a little bit better so one of the one of the big things you have to add um for chili is obviously chili powder right now the chili powder that i'm using here is just straight up chili powder there's there's nothing else in it other than ground chili but when you end up buying chili powder it has cumin in it and it also ends up having garlic powder in it so what we're going to have to do so what we're going to do is we're going to modify we're going to modify that by adding a little bit of garlic powder um if we put too much cumin in it it's going to start tasting more like a um that's cumin right there it's going to start tasting more like a taco seasoning so we got to be careful how much we use of that and if you want this to be spicier in with the bell peppers you can also cut up jalapenos or whatever you want in this particular case what i'm going to do i'm going to pull it justin wilson put a little bit of cayenne pepper on this right there that will give it a little bit of heat grab one of my magic spatulas it's not really magic if you believe that it was magic you need to get out more because this is not magic it's just a normal spatula and i have been saying this for a long time when you're cooking you go by the way things look the way things smell and if it looks right and it smells right most of the time it's going to taste right the one thing that you're going to have a hard time telling by smell is salt right but i usually add salt near the end so i don't overdo it now the idea of this right here being on medium is to sweat the the vegetables we're not trying to fry them or anything like that we're trying to sweat them we're trying to get the juices to release and for them to become tender as soon as that we can see that the onions are becoming somewhat translucent we know that we we've cooked it long enough to extract that flavor and to tenderize that stuff then we can start adding our other ingredients and the hard part is already done guys so you're already living in hog heaven we need to get some ground beef traditionally old school chili you would actually end up using an actually big piece of meat and you would boil it until basically it became very tender and then you would throw it in here but nowadays traditionally people are using ground beef let's go ahead and add our ground beef in this you know when you have ground beef you never know really what part of the cow it's from you know that's just to make you worry a little bit this is a very lean ground beef that i'm using right here um fat has flavor but fat has uh you know potential health side effects too you know little bits okay sometimes in this particular case we're not going to need it this is like 93 percent lean i wish i was 93 lean then i wouldn't look so fat but then my wife would worry that every girl would be after me and can't have that so i'm i'm fat for her sake you know i'm doing her a solid by staying chubby actually i'm really not that fat like it wouldn't hurt for me to lose about 10 or 15 pounds but uh it'd only be for vanity and when i say vanity i'm talking about you know vanity from the vanity six it'd be for her but she's dead so it would be for naught we're going to go ahead and we're going to let this go ahead and cook up and then as soon as that meat i know is completely cooked up we're going to add our other ingredients [Music] let's see here it is done by now okay we're doing all right for ourselves so what we're going to do now we're going to i think we'll watch some elbows after this chilean elvis you know what's good where the hell is my can opener i don't even need a can opener how stupid of me you know anyway so tomatoes are so important like when you're when you're cooking stuff like like this or anything else with tomatoes and the quality of the canned tomatoes makes a huge difference and this i have found to be the best brand of tomatoes so um these are kind of whole so i keep them in the can and i squeeze them and then i'll drop them in but when i'm using when i'm doing italian food i always use this brand um it's a it's so good and it's got a they're ripe they're sweet um it's just the best when but when you get a good tomato it really changes the quality of everything that uh you cook and this brand i swear by this is so good i'm so glad i found it okay if you're using just any other brand of tomato you might have to add some sugar to it to get rid of some of the um well let's face it the unripeness the longer you let these uh tomatoes cook down and everything the better in this case 10 minutes right we don't have to add too much now there's some people that when it comes to chili they're like i'm anti-beans which there's no reason to be anti-beans you're just a hater if you don't like beans so when you when you end up getting a can of beans there's always juice in it now it's up to you to get rid of the juice or not but within the juice there's also a lot of the preservatives so what you can do is rinse the beans before putting them inside there that's completely up to you or you can just drain it and call it good and i'm going to be using smith and wes and kidney i don't know if that's smith missing smith and wesson but i'd like to think that it's a gun brand you know and uh we're going to end up throwing some kennedy beans inside there my favorite kennedy beans are robert and john f you can pick the kennedy beans you want ah parmee thinks another half of a can but i don't want to open up just a half of a can because you can't open up half of a can you open up the can there's half left but you can't open just half the can if you only open up half the can well you're not gonna be able to get nothing out because the can is only half open and now at this point i will try the chile to see if it is okay okay let's i'm gonna take a taste i know it's gonna need salt but i wanna see if it needs anything else that's pretty damn good need salt for sure i'll throw a little bit of that in there it needs spice i could put more cayenne in it but instead what i'm going to do is i'm going to put a little bit of the chipotle habanero pepper sauce yeah and we're going to put some of that in there that'll give it some some smokiness you could also put smoked paprika in this if you wanted to to give it smokiness if you don't really like the heat um you know this is your chili man you do whatever the hell you want once again i will not contact the authorities or will i put some more chili powder in there it's a little subtle you could put tomato paste in there too as this sits the flavors will definitely kind of meld together more the longer you cook it the meat becomes more tender so do the tomatoes and all that other stuff okay so just trying to mix that in and see where we're at with that a lot of times when you're cooking it's like it's like doing a painting you know and like you have to just keep looking at it and like well what does it need and more color here more color there let's add a little bit more cumin in that that is fine the heat is good i'm going to add a little bit more cumin in that oh just had some habanero right there i heated it up you can also put onion powder in here you can also put bouillon cubes of beef or chicken it's up to you man i'm only putting this in here because it seems like all chefs put parsley and stuff and i just want to make it look like i know what i'm doing [Applause] you know i've never really found that parsley makes a huge difference in flavor but believe it or not it's almost like a garnish if you ask me because i've rarely ever seen it make a difference things like cilantro makes a difference absolutely but parsley has such a weak flavor that's really good let's turn that down to low and we're going gonna let that just kind of simmer here for about another five or ten minutes and we'll be ready to serve yeah that habanero that definitely kicked up the heat um so we got ourselves a green onion and what we're going to do is we're going to slice this up this is going to end up being something that we're going to use for a garnish some people will just cut up uh more of the white onion and they'll throw it on top which is fine too sour cream goes well with this a little bit of cheese some people like cheese some people don't like cheese whatever i'm a cheese guy i'm gonna put that on my tombstone he's a cheese guy but i'm not talking about my pizza tombstone pizza screw that talking about tombstone when i croak here lies dr chill died from excessive chili poisoning he was a cheese guy i like this knife man it's really sharp good the thing about when you when you get good knives like this um you have to you can't let them soak in water or anything like that as soon as you're done using it you have to kind of clean it and then dry it because if not it's going to become dull and um it will also end up rusting when you have stainless and stuff you don't have to worry about that but good knives you have to take care of them my wife likes the onion on top that she can see like this so i'm going to hook her up later on tonight she better hook me up you know what i'm saying all right it's kind of like the wrong reason to cook isn't it i i don't know anyway we got some cheddar cheese here we'll throw on this bastard sprinkle some onion and put some more green just for the picture and there you go guys chile sour cream in this is great my wife doesn't like sour cream she always gets the first serving of this stuff anyway so anyway one more thing that we should serve with this is saltines crackers are good with that if you like this video hit like hit subscribe all that other good stuff make sure you check out my other videos stay tuned if you do subscribe because you're a sucker for punishment make sure that you hit uh the bell so you're always notified when i post trash anyway until next time guys talk to you later

Channel: Cooking with Dr. Chill

Views: 1,548

Keywords: chili recipe, the best chili recipe, chili, beef chili, simple chili, easy recipe, easy chili, chili and crackers, chili cheese, authentic, coking with dr chill, southern cooking, spicy, cold, cold outside, tomato, beans, mutti, best video

Id: FoBG1AayZ_w

Length: 16min 17sec (977 seconds)

Published: Mon Mar 22 2021