30 Minute Chili With Slow Cooked Flavor

[@jasonguarnieri4127]

Your sheet pan broiler method for ground beef is a game changer for me. I tried it recently with a batch of gyro meat and the results were outstanding. Easily the best gyros I've ever made at home.

[@MotivatingPhilms]

More Maillard reaction is always better!

[@peglamphier4745]

Right? I was just gonna leave a comment to that effect. It's life changing. Leave it to Bri.

[@noamto]

If it's not spinning then it's not gyro...

[@noamto]

So why do you throw away all the juices and the bits stuck to the sheet?@@MotivatingPhilms

[@tonytopanga6407]

Does it splatter a lot in the oven?

[@Zenc0meseasy]

This channel is a gift to home cooks everywhere. You never miss.

[@markheinle6319]

no you cant put garlic in chili. thats just spaghetti sauce.

[@IslamBenfifi]

@@markheinle6319 awesome. Fuck chili then,all hail spaghetti sauce.

[@markheinle6319]

@@IslamBenfifi dont hate player hate the game. you cant put garlic in chili. whats next basil and oregano?

[@nhedan]

​@@markheinle6319 I wish you well on your journey of learning how to cook, you'll be good at it one day I promise, just keep learning and practicing

[@crystalrowan]

I love, love, love the bit at the end regarding how to season for flavor. I've learned so much from you and I can't wait to try this recipe!

[@randychadwick3776]

I cook my butt off and have for decades. I can't make chili. Tried and gave up, a couple times. NOW, after seeing this, I got it!! No question!! Bless you, my son!!

[@dominicjohnson5350]

Dude I do not honestly understand how you post a recipe for the exact meal I'm planning to make, this is like the sixth time

[@samw2299]

Confirmation bias + chili is a pretty common meal

[@Quixan]

​@@samw2299 nah, they both have the same brain algorithm.

[@Ass4ssinX]

Yep! Literally planned on making a quick chili today to have for lunch for the week and this pops up.

[@HeatherRP]

Brian lives in my brain. I usually have the ingredients I need already in my pantry.

[@chronic_daydreamer]

I have this happen all the time too. Weird, isn’t it?

[@Nosreves1991]

I'm 32 now and a bit of a late starter in the "cooking at home is better" game. What started off as last year necessity just to keep the budget in a better place has turned into me investing in more cookware, finding whatever deals I can, and constantly watching cooking videos. From last year when I had friends teaching me proper cutting methods to this year where I have friends come over knowing I prepped enough that they can always get a bite to eat, my main source of food ideas comes from your channel. You show things that are easy to make, easy to understand, show the cooking process so we can reference where we are in our stages, and just make it fun. Thank you for your videos, I've used your recipes to keep people fed and happy. Rock on, keep eating those things, and thank you so much!

[@Dust4Vomit]

Love this comment. Cooking for people you care about is a special thing. And like you said, Brian’s videos make it easier and enjoyable to do!

[@Freighty72]

This won me a chili cook off competition. Thanks Brian!

[@BrianLagerstrom]

woah! that's awesome 🏆

[@NateBrotzman]

Glad to see your channel thriving, great recipe as always

[@L0STinNARNIA]

I really appreciate you explaining how to adjust at the end, and how balance works :) I'll be taking that to the kitchen!

[@thegravytrain6531]

I've made this twice just to play around with the extras. IMHO, this is the best quick chili with beans recipe out there. The fire-roasted tomatoes, the chipotle peppers, and the broiled beef combine to form great depth of flavor. Made as written, it's a great chili. A couple of possible adjustments: (1) When making the whole recipe, 1/4 teaspoon of liquid smoke adds a whole other dimension - complex but not recognizable. Liquid smoke is not forgiving - do NOT add more or it will overwhelm. (2) I suspect a lot of people will cut this recipe in half, so the second time I made it I cut everything by 50% and then adjusted so I wouldn't have to waste a partial can of tomatoes. I think that for half recipes, using the whole can of the fire-roasted tomatoes and eliminating the diced tomatoes yields a fantastic result. If you do this, you will have to reduce the vinegar by 75% (from the original recipe) because you aren't draining the juice from the fire-roasted tomatoes. (3) Using half light and half dark kidney beans yields a prettier dish. This works fine with a half recipe because the original recipe calls for 4 cans.

[@BrakusJPS]

I just made this. It is stellar. I had to adjust for salt and sweetness - it was bland and bright to start - and it came out amazing. I can’t wait to try the leftovers!

[@elmamo2000]

Next time you make it, add some red wine while sweating the onions and garlic and let it reduce until it's at the stage to add the spices and the tomatoes. Tomatoes have alcohol-soluble flavonoid compounds that are released as the alcohol evaporates away.

[@EdwierdoCA]

Dear Mr. L., thank you for this wonderful recipe. I’m glad to report that it won First Prize at a blind test competition with over twelve entries. I’ll be sending more viewers to your channel, as I gladly reported where I learned about the recipe.

[@doriswestfall7164]

Made this the other day and it was fabulous! My husband said I could make this anytime, he LOVED it! Thank you!

[@dziooooo]

Important note for non-USians! If you add 60g of chilli powder and you're in Europe, this will be INEDIBLE. In most places in Europe "chilli powder" = "100% cayenne pepper" or something of similar level of spice. American "chilli powder" is A LOT milder!

[@spacehonky6315]

Do i wanna know what dish you ruined by making it scorching hot with the cayenne overdose?😆

[@dziooooo]

@@spacehonky6315 I made vegan lentil chili, which is delicious with REASONABLE amount of spice, which turns out not to be two heaping tablespoons of cayenne pepper (in addition to black pepper and fresh chilis also present in the recipe). 💀💀

[@DemSpursBro]

I did this exact same thing with an enchilada recipe years ago! For Aussie's, I find "MasterFoods Mexican Chilli Powder" to be a closer approximation of the chilli powder used in American cooking vids.

[@JohnSmith-xc7xk]

That seems like an An excessive amount of chili powder

[@kris3321]

What the F am I supposed to add? US Chilli powder does not exist where I live.

[@xAsmodeus161]

I never would have thought of using the broiler for browning ground beef. Genius.

[@carlzepecki]

I just made this recipe and won my workplaces chili competition. Thank you, Bri!

[@polka.dot.]

Just out of curiosity: where do you work?)

[@Dust4Vomit]

@@polka.dot.Charmin tissue factory…

[@shelbyg5176]

@@polka.dot.not op, but my guess is their place of employment.

[@NathanSpiwak]

Love the taste test portion of the video! More of that please! Very fun and informative.

[@ZappayaZappayo]

a little hack I do in my chili is adding the cans of Busch's kidney beans and one small can of Busch's original baked beans with its juice. The baked beans add that sugar content to balance out the heat/acidity. Brown sugar obviously works too, but I like the subtle baked beans flavor it adds and I always have a can of baked beans in the pantry.

[@yhmlco]

I mix the beans, using both light and dark kidney beans. For that extra sugar/flavor try using molasses....

[@wingracer1614]

Good idea. My chili recipe is different from this but there are a lot of similarities so I'm going to try that next time

[@dylanbertsch66]

I like this idea

[@mattseaton3521]

Some brilliantly clever techniques in this. The beef under the broiler, the blending in the can, the ingredient combinations.

[@Syrin23]

Whatever the recipe is, Brian's version is hands down the best. This chili is INSANELY good, and reminds me of the chili J Alexander's use to sell

[@CarlosRodriguez-dd4sb]

The canned chipotle is a perfect ingredient - so much flavor! Toasting the spices in oil is also terrific - like making a curry. The spices themselves will act as a thickener.

[@normasaldivar8645]

I have been making this recipe for over 44 years. Well done. It works so well.

[@perotross]

Blind bean testing... I love it! More blind tastings please! Excellent video, I am going to try this for sure.

[@SonicTheHedgehog-mh6uw]

Made this last week. My wife, who’s never had chili before, loved it so much, she requested it again this week.

[@howardculver4824]

Made your chili yesterday, and all I can say is WOW --- it was fabulous! Family and friends were ecstatic, and couldn't get over the flavors!! Awesome Recipe 👌 --- thanks for sharing!!!

[@octocore]

What are your thoughts on adding a little baking soda to the ground beef before cooking? For me, one of the things that differentiates a quick chili and a slow cooked chili is how much the ground beef softens and breaks apart. The beef in a quick chili can sometimes be a little too chewy.

[@loriyamase3824]

Thank you for sharing your broiling method to brown ground beef. I had to brown 7 lbs of hamburger for a dinner for college students. Oh my gosh, it saved me so much time and standing at the stove! I am not adverse to cooking large amounts of ground meat anymore thanks to you. ❤

[@kathrynsee6184]

I know! It takes forever on the stovetop!

[@evanquan4191]

I love the simplicity of this recipe. I just made it and it works great. Giving us a lower estimate for seasoning levels really helps me gauge if I want to add more salt/sugar/etc.

[@marcl5048]

Love the taste test! It would be awesome to see more of those in your videos!

[@LikeMike30]

My new favorite cooking channel on KZbin . Love your descriptions and break downs , really helps a lot !

[@jbraun73160]

The finish seasoning part was great. I know that's a challenge for me sometime, not really knowing what to add to improve or mellow the flavors. Thanks for that.

[@melodyssong4916]

I just made a big pot of BOMB ass chili the other day! Pretty similar to this, but after sauteing, I added a bottle of good beer, two cans of diced green chilis, and about 1/4 cup unsweetened cocoa powder. Plus 2 cans kidney beans, 2 cans black beans, and 1 bag frozen corn. Then I made some cornbread muffins, smeared them with some butter and honey, and let them sort of nestle into the chili to soak up the juice. Spectacular.

[@112Famine]

I've been making rice & beef mixed together, & adding Sam's Club version of Better Than Bullion, think it's called "Beef Base". After they're both cooked & I am mixing the two together is when I add in a tablespoon of the concentrated bullion, it is a simple easy meal for my dogs, & then I add fried garlic, onions & peppers (home fries if I have leftover potroast potatoes) for the humans. I've been told it is like eating soup without all the wet. Next time I need to do your sheet tray ground beef.

[@vinci5165]

love that you pack your videos with as much information as possible, great for newbies like me and everyone in general

[@lane2063]

I recently started adding a good quality sausage. I’ve done it with the last two batches in my 7-1/4 quart Dutch oven and it’s been fantastic. People can’t figure out why it’s better. Also I mix three different types of beans, black beans are nice. BTB also makes a chipotle bullion that I’ve started using. Lastly, a finely chopped jalapeño or two is a nice addition. Quick tip, put chili over rice if it’s too hot or you need to make it stretch.

[@thegravytrain6531]

Agree 100% on the rice - I don't understand why chili over rice isn't more popular.

[@wrendellajoens3984]

I've never had chili with rice, but my mother would put it over spaghetti to make it stretch. I use one pound of mild Italian sausage with two pounds of ground beef for my own chili. It never occurred to me to add oyster crackers, but I make a good corn bread. My father thinks I use pudding or cake mix in addition to corn meal to make it moist.

[@itsROMPERS...]

I like chili Mac: chili with macaroni. It's a nice mix of texture, and it mediates the intensity.

[@lane2063]

@@itsROMPERS...Do you add the macaroni dry and let it cook in the sauce or pour the chili over the cooked pasta?

[@itsROMPERS...]

@@lane2063 usually I cook the Mac and then add it to the chili and let it cook for a bit, but I've also just poured it in dry, but then I add extra water so it has enough to soak up. It works fine either way. I never just pour chili over cooked Mac though, I want it to cook together for a while at least, the same as with pasta and sauce.

[@jroot1680]

Awesome video. Have you ever tried grated onion for quick recipes. Softens quickly and disappears into the dish.

[@supernoobsmith5718]

Broiling chopmeat is a game changer for me. Instant super flavor. Broil it mid rack and let it go dark over 15 minutes.

[@flinzlogik]

same... I used to hate that part of the process. now with the broil method I can just broil it while I do the rest... it's genius.

[@supernoobsmith5718]

And no splatter. I hate frying just for that reason. @@flinzlogik

[@SandstormGT]

​@@supernoobsmith5718why would it not splatter by cooking it with a broiler?

[@tsubadaikhan6332]

Is there really no splatter? I'd rather wipe the stovetop than have to clean the whole oven.

[@supernoobsmith5718]

The splatter disappears in the super hot oven. I only need to clean the oven like once a years. And most ovens have a clean cycle that just burns anything up. We're not talking big splatters when it comes to just making chopmeat. When I do get some kind of mishap from other things I just scrape it off with a small BBQ type scraper that I keep at the sink for my iron pans. The splatter on the stove is no big deal, it's that it gets on your clothes and the floor too. @@tsubadaikhan6332 @SandstormGT

[@dimilton3166]

I absolutely love how put on the accurate amount of cheese that Americans use for their bowls of chili. Bless

[@adriennepender673]

I am making Chili tonight for dinner, get out of my head! You just saved me some cooking time, bro! :😄 But with cornbread!

[@pamelamarshall471]

Gotta have cornbread

[@jamiebriggs8277]

Great method for the chili, with plenty of room for customization. My only question is - how do you do a bean comparison and not include Goya??

[@bfelten1]

I absolutely will try your pan method for the minced meat (only I use a salamander -- in Sweden we abandoned gas more than half a century ago, it's now all electric). I also noticed that much of the spices are already in my homemade ketchup, and for beans, I've always used Heinz baked beans. This will be interesting, thank you muchly!

[@cameronmitchell9163]

There were some great ideas here. I like to add corn and black beans to my chili as well as the kidney beans. I'll try it with a touch of brown sugar next time, Thanks!

[@krist39]

I loved your 30-minute spag recipe (I actually just bought the ingredients to make it tonight), and this one looks like another to add to my go-to list. Thanks for these quick-cook recipes! Not only are they great as-is, but there's so much room to try something different to "make it my own". Although that usually just means loading it up with way more hot sauce, lol.

[@_SurferGeek_]

I love one pot meals and chili is by far my favorite! Good choice with the peeled tomatoes. Nothing ruins chili more than little curls of skin in the pot! 😆 We also top ours with a bit of raw onion with the cheese.

[@nancy9478]

You must be from NY, a butcher in NJ asked me where in NY I was from when I asked for chopmeat. LI native here, I thought everyone called it that, lol!

[@herculesrockefeller8969]

I tried the sheet pan under the broiler, and it worked very well. I'll use it to brown ground meat anytime it is called for. I also use BTB for a good beefy flavor in chili, and also some chocolate and decaf coffee. Also a little Embasa chipotle sauce from the chilis. Gives nice depth of flavor. For heat, just a few drops of the dangerous Dave's Insanity sauce. Thanks, Bri!

[@randychadwick3776]

OK!! I'M SOLD.........Please send your recipe, if you don't mind!! I've never made good chili and gave up. This sounds amazing.

[@SandstormGT]

Does cooking beef on a shallow sheet pan under the broiler not splatter everywhere?

[@MyOver50]

Do you separate the fat out?

[@thhuber]

Just whipped this up during lunch hour... excellent! I used ground turkey and white cannellini beans. Loving the broiler browning.

[@simakp1]

And dark chocolate! Greetings from Belgium. ❤

[@kathrynsee6184]

That's my secret ingredient also! Greetings from Michigan, US!

[@chrisflanigan3898]

Fellow St. Louisan here. Thanks for representing us in such a positive way. This chili is on the stovetop right now. So good!

[@aaronshkolny6824]

I still think nothing can beat your original chili recipe.

[@BrianLagerstrom]

let this one cool and reheat it and it's close, but think the original probably still wins.

[@selfcritical]

A few things you could do without impacting total cook time 1) Broil poblanos and then chop into the chili ( especially fast if you have a food processor. You could do this immediately after the beef is finished 2) Hydrate dried chilis (ancho particularly) and blend them into your tomato concoction with an immersion blender. Reyhydrating dried chilis just produces a way more complex flavor than you can get from pure powder.

[@MyOver50]

I see you mention dried chilis & was curious if you've ever used dried shiitake mushrooms or any kind of mushrooms. I love them but somehow they get lost in the back of the fridge.😂

[@Roundbrow]

Love the bean tasting. Great stuff Bri!

[@luislunardelli]

very good!!!! Yesterday I made it, divided the quantity, added some barila tomato sauces that I had at home. one adapted but, they were all spices, everyone at dinner loved it.

[@makingfreely6336]

I'm excited to try this recipe! I've been making your "dope chili" recipe. It is delicious but a big time commitment.

[@josephmarciano4761]

Right on! Chili is supposed to be a "Down-Home" economical pot of good chow that feeds a crew for 2 nights! I can't get with the recipes that call for $30 of Prime Chuck Roast.

[@andrewpreis2764]

Another dope vid Bri! Loved the blind test of beans, this kinda thing is super helpful and a lot of us here already trust your recipes, we’d definitely trust your analysis of some of your ingredients too :) also the suck my butt comment at the end absolutely slayed me😂😂😂

[@kristinetaijeron]

Made this for dinner last night (There’s enough for my husband and I to have leftovers for a week!) It’s delicious! Thank you for your awesome recipe ❤

[@Karoline_g]

I never thought of browning my meat in the broiler! That’s brilliant!

[@scarlet2836]

Made it and not only will it last multiple days, it tastes great! Today I used it for chili dogs and tomorrow I’ll do the same thing, just eat it in a bowl with cornbread, or both

[@amontpetit]

I've always had a hard time with chili with no peppers. Red/Green bells, jalapeno, etc. Chili needs SOME peps, and it boosts not only volume but veg content too, and adds SO much more flavour!

[@TwiinStar1224]

I like mine with carrots, peppers, and celery. Easiest way to get your veggies in!

[@D71219ONE]

I grow 20+ varieties in my garden, so I always have fun with the flavor combos. I personally add Carolina Reapers if it’s just me, but if others are eating, I dial it down. 😅

[@NathanSpiwak]

Yes! More veggies please!

[@3rdPartyIntervener]

@@TwiinStar1224 we call that "salad".

[@stocktonnash]

@@3rdPartyIntervener😂

[@XaqNautilus]

Wow, this looks good. I am going to make that soon because ground beef is on sale this week! I will delete the sugar, beans and most of the tomatoes from the recipe and cutting it down to serve one. Already looking forward to it!

[@DannyKaffee]

Love your response to the "no beans in chili" mafia.

[@LiviCG91]

Thank you for doing a bean test! My hubs is entering a chili contest at work and I wanted to know which is the best beans to use 😊 now I know! Thank you sir!

[@jordonbay7778]

Looks great! I appreciate the non-bean chili plug. I lived in Texas for 2 years and have really appreciated that style of chili.

[@lao-ce8982]

I make chili con carne on a regular basis, given it's my favourite dish. I loved the solution for pre-cooking the beef in the oven. Lastly, for plating I would recommend to try some nachos or rice as a base and instead of the plain onoin, try pico de gallo, or only the cilantro, that note gives the biggest punch with every bite it accomponies. And of course a drizze of freshly squeeze lime juice.

[@TheChiefOrg13]

I was just watching your older chili video last night, it's like KZbin read my mind

[@simonologue]

Just made this. Had to change a couple of ingredients as can't get them in UK. It's amazing! Though it makes about 12 portions as I'll have it with a side. Great recipe, my partner said it's the best chilli I've ever made. Thanks for another easy recipe that tastes sooo good!

[@shawnbailey.parkie7585]

Looks real tasty! 😋 I like my chili a little thinner in the bowl, so I would add some tomato juice.

[@pamelamarshall471]

Spicy V8 is great for this.

[@AnatomyAcademy]

I’ve used this as a basis for two meals now: EXCELLENT. Better than I’ve ever made before, thank you!

[@danielsantiagourtado3430]

Suggestion! Try arroz con leche! Much support from Colombia🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴🇨🇴

[@geryxyz]

thanks for the recipe. I like to add a 2-4 cube of dark chocolate (60%+) to enrich the creaminess.

[@benoit8381]

Dude I literally put your OG chili in the oven 5 minutes ago I'm not even kidding. 🤣

[@MPE828]

Broiling the meat in the oven was a great idea. I use it now when making chili. But instead of all 80/20 ground chuck, I use 50/50 beef and lamb. My friends and especially my wife, love it.

[@CollinHarvey]

As a 5th generation Texan, this looks absolutely incredible. Yes, some of us put beans in our chili. ;)

[@greganderson9726]

Hi Brian, love all your stuff. I think I’ve watched most of it, and made probably 50% and it’s always spectacular. I’ve never commented before, but the bean taste test in this one blew my mind … up til now I have never even considered canned beans, etc. in the flavor profile for what I was cooking. For this recipe I bought the beans I would regularly buy as well as the Bush’s (which I have never bought before) and did a taste test of my own. Bush tastes way better! And the chili is fantastic! Thanks again, keep up the good work!!

[@danhallsworth8661]

That's not much cheese.

[@MissJean63]

I’m so glad you took your last taste from the wooden spoon and then back into the pot. 😂. Us home cooks all do this. Good to see a video showing reality. And before you haters complain, the boiling heat of the chili will kill any germs. 😊

[@Frie_Jemi]

ONLY 2 differences in my Go-to recipe. I use a mix of beef 🐮 and sausage🐷.(2:1) and I like to brown it WITH onions 🧅, peppers 🫑, & garlic 🧄...to infuse flavors. As for the second difference, I use an assortment of bean types🫘. Ranch style, black, Lt red, & dark red kidney beans. The variety adds to the body of the chili as a whole. I don't see any benefits to the broiler for the meats, and it's hard to do both beef and sausage at the same time, with veggies. A large skillet on the stovetop next to my big chilli pot (with my tomato and beans), can cook at the same time giving you the 30 minute result. ALSO in the chili pot, I start with tomato paste and seasonings/spices to dry roast them a bit first before adding the diced & sauced tomatoes 🍅 and the beans 🫘. Everything else is great.

[@rocketcaver]

This is seriously good! And is even better after the flavors blend in the fridge for a couple of days. This one has earned a spot in my recipe folder.

[@felipevalle1959]

Hey Bri! Missing the "Hey What's up?" and "Let's eat this thing!"

[@Joe_for_real]

If you don't mind adding 15-20 minutes to this, and you can find a variety; making your own chili puree from dried chilies can level this up a little more. It's very fast. Microwave broth to make it hot and pour it in a blender along with the mostly deseeded dried chilies, let it sit 10 minutes, blend it and strain it. If you do it that way you can leave out the hot sauce and use chili de arbol in your puree instead (or use hot new mexico chilis). Not sure if that will leave you light on acidity but I doubt it. If so you can add it back in with lime or vinagar. I like a mix of hot and mild New Mexico chilies, Ancho chilies, and Chili de Arbol. The chilies can be bought in bulk and last forever in the pantry.

[@genjii931]

This is specifically his *fastest* chili. It's right there in the title.

[@Joe_for_real]

@@genjii931 Yep, which is why I said "if you don't mind adding 15-20 minutes". There isn't a huge difference in time but in my opinion a big difference in flavor. It's just advice.

[@MyOver50]

I've never tried any dried chilis or mushrooms. Do they taste the same? Is there a certain brand you buy?

[@Joe_for_real]

@@MyOver50 I don't like mushrooms but for chilies I think type is more important than brand.

[@F0ssil]

what happened the the "hey wassup" i thought it was a one off but seems to have gone entirely

[@marred2277]

Same with "let's eat this thiiiiing". Maybe doesn't want to be gimmicky, but I dunno, personal catchphrases aren't usually bad are they?

[@s02mike]

I miss "Let's eat this thaaang!”

[@bohemiansusan2897]

The perfect winter comfort food and one that I enjoy cooking. Its not too different from how I make mine at home or the soup kitchen. I double the chipotle and use some liquid smoke in mine, as well as use leaner beef.

[@TehSuperHero]

Also I feel like you tried to imitate Weismann with your bean tasting jingle but it just came off awkward and unnatural. Stick to your own style, it works.

[@shockalockabocka]

You have capital T’s and lower case t’s in the recipe. I’m guessing T = tbsp and t = tsp … is this right? I normally weigh stuff but I’m in a vacation rental so I don’t have my scale.

[@crimsonhawk52]

*beef in oven to prevent beef splatter* *tomato volcano anyway* come on, Bri

[@genjii931]

So no splatter on the stove from the beef - instead the splatter is in the oven which is much harder to clean. :)

[@janetstrickland8606]

My son made this last night for us and it's the best chili I have ever had.❤

[@StevenKeipert]

Brian - What is your opinion on adding a little baking soda to ground beef to lower the pH before browning? America's Test Kitchen's chili recipe uses this method and I have found that it really aids in getting the beef well browned and it seems to improve the flavor. For your recipe size it would take about 3/4 teaspoon pre-dissolved in a little water and well mixed with the beef.

[@StevenKeipert]

Typo, that should be raise the pH.

[@JesseAnderson]

This was my very first big cooking project and it came out pretty great for how scuffed out kitchen was. I've never cut an onion or garlic before and I had no measuring cups or spoons so the flavors ended up confusing, but it was still very good! Thanks for a simple recipe

[@mrDingleberry44]

Looks good. I hope to make it soon. BTW, never too much cheese. That handful on the serving dish was beautiful.

[@jessicafuchs7963]

Another dope recipe. B-man's recipes are the only ones I even entertain cooking as written and they're always stellar. Just slammed two giant bowls of this magic.

[@megannettles-allman8486]

Thank you for making these videos. Everything we have tried we have loved and have add to our rotation

[@andrewfehr9767]

Something we do in my family is serve the chili over mashed potatoes. Helps the chili last longer too since you wont eat so much of it in one sitting

[@BelindaHunt-p6o]

WOW..I have always been proud of my chili...but these changes esp the beef broth are a game changer!!

[@AlokSomani]

Chipotle chilis in adobo have become my new favorite secret ingredient in salsas, chilis, and dips over the last year. Sooo much good flavor and heat, along with some acidity.

[@karenfox1671]

I've been making your DOPE CHILI - Cliff's Notes Variation, at least once a month for ages now. It's a HUGE HIT here. I think it's chiles in adobe and the cocoa combo intrigue that plays so well. I can't wait to try this version too! Thanks you guys!

[@fixpedalboards1969]

I’m getting ready to make this right now…looks so delicious! I’m cutting the paste tumors (sometimes called “beans”) in half because they are my least favorite part of chili but I’m stoked to try this!

[@courtneywankenobi]

Gotta say, the amount of sour cream and cheese you added made my heart so happy.

[@aaronjohnson5077]

I made this and it turned out great! Whole family loved it!

[@KellyGleave]

Made this cooking the ground beef in a skillet and again browning in the broiler. Broiler is way better - brilliant!!

[@mandib4732]

Was scared of the amounts of spices. Ive never added 1/2 c chili powder to anything....but its great! It just seems like youre doing something wrong when you don't let chili simmer for hours but this recipe is so good!

[@yhmlco]

I tend to let it simmer longer myself. Takes some of the "edge" off the chili powder.