HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili
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Published 2020-11-28
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FOR THIS RECIPE YOU'LL NEED:
BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid
CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)
BEEF:
2lbs boneless shortribs
CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup
SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp
FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt
1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)
GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream
CLIFFS NOTES CHILI VARIATION:
INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20
INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo
INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.
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#chilirecipe #bestchili #grownupchili #secretchilirecipe
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All Comments (21)
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Hi, im from Vietnam here. I just made this 😍 even though I couldn't find the Mexican chillies here, I just used the spiciest chillies I could here and followed your methods. So worth it. Thank you for the recipe
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I made this for my family and it was one of the best chili’s I’ve had. So far I’ve made about 3 or 4 of your recipes and my family has really enjoyed them. Thanks for taking my cooking to the next level.
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Hi Brian, not sure if you're going to get this comment, but I wanted to thank you for this video and the time and effort it took to make. You were quite honest when you said that it would be a cook off winner because it definitely was😊 I made this chili for a chili cook off we had at work and it was a WINNER!! Thank you so much again and KEEP COOKIN😉
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The problem with home-ground beef isn't grinding it, it's cleaning the grinder afterwards.
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Just made this last night. Holy moly the extra steps were so worth it. Having a chili cook off today and even though it is “not a competition” I will be victorious.
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I love the broiling of the ground beef -- never thought of that! You are absolutely right, nobody cooks their chili long enough for the beef to get tender. Great job here.
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I love how easily we can share recipes and most importantly, those secret ingredients!
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Today I finally finished a batch of this chili without watching this video and all from memory. This chili recipe has really changed my cooking game. I owe you so much. This stuff really is dope!
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I love watching these videos while eating ramen over the sink like an animal
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As a topping I recommend: Take 200g creme fraîche or sour cream, mix it with the juice of one lime and the zest of said lime (I use a microplane to zest the line), one big or two small crushed cloves of garlic, salt it to taste and ideally let it rest in the fridge over night. I love it on chili but it also accompanies fish quite nicely.
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I made this for my church's chili cook-off, using ground chuck and canned beans. My chili tied for 2nd place! It's the best chili I have ever had. It has so much flavor and richness, which the three different types of chilies helped bring. My family approves of it, even my brother who doesn't usually like chili. Thanks Bri, all of your recipes have been a success never lacking in flavor.
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This chili is incredible, even when taking some of the shortcuts. Hands down the best I've ever made/eaten. Thank you!
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I'll tell you Brian, you have the best food channel on YouTube. There are so many "pro tips" that you throw in to your videos, which brings the food to the next level. Keep up the outstanding work my friend, and thanks for sharing so much with us!!
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Looks great! A couple of things I put in my chili are: sauté diced jalapeños, bacon fat, in addition to the beef i brown some pork country ribs, cook until bones come out and the fat renders it’s natural gelatin that helps to thicken, also use chilies in adobo. Thanks
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Hey Bri! Just wanted to drop in and thank you for this video/recipe. Followed it nearly verbatim and won a very close 2nd, nearly 1st place at my work’s chili cook-off today! So many compliments from co-workers on the delicious and complex flavor profile. Worth the extra work!
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The flavor in this is deep and rich. By far the best-tasting chili I've ever had. Two observations: (1) at 4 minutes my chili peppers were burnt black, so I had to redo them for 3 minutes at 375; (2) after 25/25 minutes in the InstaPot, my beans were quite mushy, so I substituted canned beans (although I used the liquid from the pressure cooker). This is my third of your recipes to come out fantastic. Thanks! Comment a few hours later: Haha. I brought this to a chili contest today and I won! People commented on the depth of flavor. Thanks again, Brian!
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Finally got around to making this, and I had never thought of adding vinegar to chili before but it totally works when you balance it with the sugar and everything. I also added chunks of beef chuck in addition to the ground short rib. Ran out of worcestershire sauce so I used fish sauce + soy sauce instead, worked out great. I love the caramelization step in the oven--that's the best move dude, really deepens the flavors. Great recipe, I'm totally making this again.
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Dude, love how you cook and explain things, love your directions. Will be watching/cooking from now on!!
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YES! The paste + powder is the secret. Just did that with the same combo of chilis and powder for my birria, and it was amazing. Best ever.
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My second time making this recipe. I used a big leftover of braised beef roast, and browned it your way since it seemed so important for flavor. Yes! Two , or three types of beans are not too many. The achieved depth of flavor, color, and complexity are wonderful. Hot whole-wheat pitas are what was available, with a mixed green salad heavy on the arugula. Very cold brown ale. Wonderful dinner recipe.
