Busting Chili Myths (The BEST Way To Make Chili)

[@pandaaamonium_]

Surely I can't be the only one here absolutely shocked by the fact that there are apparently people adding corn starch to their chili?? I've never heard of a single person doing that lol

[@KristenCardinale]

Nope, same here. Never added a thickener myself and don’t know anyone who does. I’ve never noticed one mentioned in a recipe either (the ones I’ve looked at). It’s definitely something that was unheard of to me.

[@Cattrix999]

.. Corn starch in chili ? What? I would think that would change the whole texture of the "sauce" in Chinese food, yes ... But Chili ? No way!

[@LordMikoda]

Very common. Been common for as long as chili has been a thing. Corn starch is dirt cheap and almost everyone has it, masa is a specialty item and poor people never even heard of it back in the day. Masa has a better texture for the chili, but corn starch is fine My grandmother (a first generation american from Sicily) was taught to make chili with corn starch when growing up.

[@Spaced0ut000]

@@LordMikodashe’s the only one 💀

[@thunderryu0494]

@@LordMikoda ok, sure, but that doesn't change the fact that a great majority of people in this comment section had never heard of it before. My family has a bit of a rivalry when it comes to chili recipes and not a single one of them involves using a thickener. To me, this is completely logical given that the same result can always be achieved through reduction if you really need your chili to be thicker (which I just don't see as necessary in the first place)

[@goldenoreo9171]

Born and raised texan, gotta say I've never heard or seen anyone A. Thicken chili with anything other than reduction, B. take meat out before adding in the veggies, or C. Not simmer the chili for several hours before eating 😂 Edit: also, curious how thick people's chili usually is. Their thickened chili in the video is a good bit looser than my family's standard simmered chili!

[@rainycakes]

Here in upstate NY it’s the same. I feel like they invented the “thickener” category because they couldn’t think of another one lol.

[@DamnTrashModding]

Lubbock texas here and I agree, only reason a thickener would be needed if you're using canned beans

[@DamnTrashModding]

And the meat stays in the juices and fats add to the flavor

[@Edizzle15]

Always use beans, thicken with masa, and simmer for no less than 4hrs…oh, and bourbon/beer is a must.

[@melberry5379]

​@@DamnTrashModdingKansan here (but I lived there awhile as a kid and have spent a lot of time in Lubbock for work) and I also agree. Depending on what canned ones you're using, you don't even need one.

[@Serenity_Dee]

I have literally never thickened chili except by reducing it.

[@chiefreefer0420]

Facts

[@apeaape]

Unless you include bean proteins yea

[@Silentgrace11]

I only use a thickener in any of my soups and stews if i need to get them on the table fast and don’t have time to reduce them lol. Tastes a lot better that way imo

[@archibaldcreep1]

I've used refried beans to thicken it

[@ZombieFarmboy666]

I’d never even heard of using corn starch to thicken chili

[@metashrimpman]

Of all the videos to possibly give me food culture shock (from SE USA), I was not expecting it to be a chili episode, lol. I don't think I've ever met someone down here who cooks chili in anything other than a gallon pot with the lid off. Great episode, lol!

[@cosmicbrambleclawv2]

I know right? 🤣 --a North Carolinian

[@DamnTrashModding]

Same texas, but I do love a good chilli cooked in a crockpot or a cast iron Dutch oven on coals or a fire

[@amyc9257]

so true. big gallon pot on the stove should be tested against the rest. the data is incomplete

[@paladonis]

Usually a Crockpot. Because I work a lot and it's easier to cook it while at work. -South California born, then an Arizonan, now a Colorado...something (cause of Grandparents needing someone nearby)

[@taylorbingham937]

West Texas girl here, and I agree on either GIANT pot on the stove with no lid or Dutch oven outside with coals. There is no in between. 😂

[@ulfar321]

20:20 Man trevor really embodying the divorced kid waiting for parents to stop arguing right there

[@allidoisspinpoi8181]

Yooo what up C Section! 😂

[@LenaMaia-o9o]

I don't know why, but the revelation of Lili having a gun under her bed and sleeping with a knife is not as surprising as it should be :D

[@dirtyfiendswithneedles3111]

Honestly makes me sad because in this day and age that is actually sort of responsible and I hate it.

[@cypherx666x]

My sweet baby daughter(she's 7) will sleep with one of her many toy katanas, or a lazer gun, nerf, squirty, or minecraft weapons, and I'm likeee girl??? Dafuq?????

[@FullOfMalarky]

I couldn’t tell if she was joking about the Glock

[@GraemeGunn]

I think the Glock thing was a joke? I hope anyway lol

[@vincedibona4687]

@GraemeGunn Why? Scared? It made me like her more. 👍🏻

[@itsjess1046]

I’ve taken away several things from this channel… corn starch in chili will not be one…. Tastes soooo good reduced

[@chelseacheckington7421]

I bet that the thickener result was affected by it not having beans in that round. I think it would have thickened differently if there was beans in the thickening challenge. The beans might have balanced the tomato taste and also affected how long they needed to cook it to thicken. SCIENCE! lol

[@itsjess1046]

@ ooo I totally agree!!

[@ShadVanDenHul]

The trick with the Instapot is to use the saute function first to cook your meat and veggies. Then use the pressure cook function.

[@llewinidas]

Yeah I do really feel like they don't do alternative cooking methods justice with these most of the time. Find the optimal METHOD for the alternative and follow that. Maybe do a whole video on the best ways to use XYZ cooking tool to cook ZYX recipe?

[@brettwatto1949]

Trevor trying to quietly glue the spoon to his nose while everyone spoke about beans had me laughing

[@NikFromm]

Trevor never cooks. He just sits there, talks, and peels ginger every video. He’s awesome!😄 Watch the video before replying to avoid ending up on r/whoooosh.

[@acgeewhiz]

No, I’m pretty sure he’s definitely cooking at the 10:33 mark. He said so and everything! Also, he’s been cooking Shayne Topp from “iCarly” for years with that banger. Burn!

[@draven_sword7092]

I'm a Texan, and I always add beans to my chili. It's economical, adds a ton of nutrients and protein, and they taste great. I've made beanless chili before, and it was great, but not as good as with beans.

[@soopafamicom]

Beanless chilli is just a meat sauce, like a cottage pie filling and feels like it's missing something.

[@AndrewAMartin]

@@soopafamicom I prefer beanless chili on a chili hot dog, but with beans if chili is the main dish.

[@nicholaswilson7512]

@@AndrewAMartin same

[@emptywig]

Also Texan. I'm pretty open - I use beans and sometimes even corn.

[@soopafamicom]

@@emptywig oooh a bit of corn might be nice dropped in.

[@hypejones9373]

The bean jokes Trevor was making is under appreciated 🤣

[@dirtyfiendswithneedles3111]

*are or *were "is" sounds weird. But who knows. The English language is weird.

[@vincedibona4687]

He’s one great human bean. 🤭

[@cindyo6298]

The bean joke Josh was about to make is too hot for TV

[@dustinalexander9678]

A born Texan of over 35 years and I love chili and I love beans and I refuse to keep them apart. Chili with beans is a meal, chili without beans is a topping.

[@dustinalexander9678]

I'm a radical bean inclusionist. Pinto beans, garbanzo beans, black beans, kidney beans, flicking beans, fava beans. They're all beautiful and I'm a fan of BBW (beautiful beans whenever!)

[@MrEd8846]

To be honest. I got different recipes for both. And I love both of them. Just if I'm not using beans I'll use a different cut of meat like the thin end of a brisket

[@kyteoaguon]

Also born and live in Texas, I love beans in chili.

[@blargy7283]

That's actually a good way of thinking about it. If I want a straight bowl of chili, I want beans. If I'm adding chili to something like on a hot dog or in mac and cheese, no beans is the way to go. Beans vs no beans each has an application. There's reason for both to exist.

[@LotharPO]

100% I like the take that chili without beans is a topping

[@koroxus]

The revelations I'm having of how other people make chili is wild, you're all heathens!

[@shannonstibor6967]

Funny you say that... especially the heathens part. I was literally coming to the comments to say "People would literally call us heathens where I'm from where people add noodles to the chili sometimes." 😂😅

[@jmsantana1987]

For a man who has never been married nor has ever had kids, Josh sure does give off divorced dad vibes.

[@bunnyjademinji]

I’m loving Vi’s new hair. She looks fabulous with it ❤

[@jaune4574]

People add thickeners to their Chili? I've been making it for a long time and never once even considered doing that.

[@matttorres5510]

Yea those frozen bricks have wheat flour and oats to thicken

[@wietse1113]

Bitterballen are indeed the best Dutch food, they’re great! We also have some decent pastries. Aside from that, the guy was correct. You can have good food or Dutch food. Not both.

[@jac540]

Not a stamppotfan? (ok, I can understand why people don't call it 'good food', it's too simple for that, but I still like a lot of the stamppotten). Bitterballen are the bomb though, even though frikandellen are actually a tiny bit higher on my list of favorite fried foods.

[@Orlen]

I guy I used to work with brought back some vlammetjes with him from the Netherlands once and I remember them bein absolutely delicious. Unfortunately I haven't been able to find a way to get them here in the UK

[@jac540]

@@Orlen Those are definitely nice too. An acquired taste though, about half the people I know think they are too sharp. (but that will be mainly due to Dutch people not being used to anything spicy :P )

[@KettenSyndicate]

PANNENKOEKEN!

[@socalledbutton]

Try white hominy (pozole) in your chili! Replace some of the beans with a can of hominy, drained, rinsed, and roasted in the oven til slightly crispy. Adds a great textural and flavor contrast.

[@detaprettiwit]

I hate beans, I'll be trying hominy now!

[@shellh929]

That sounds amazing.

[@EdwardM104]

Pozole is essentially proto-chili so adding hominy to chili makes sense. I was suggesting to a person who had just tried their first chili to try pozole because it's very similar in concept and prep, though typically now pozole is made with pork and chili is made with beef and pozole is often thinner, though neither the meat or the thickness are hard rules for either pozole or chili. Mexicans thought the comparison was apt but Texans were mad at the suggestion haha

[@DamnTrashModding]

I'm texan, I'm not mad, I love polzole, just like menudo, Pozole is not exactly the same though, different seasonings are added, Pozole has less of a red chili flavor, id like them to do a segment on ceviche

[@jackiebuttnor8410]

That sounds so good! Thanks for the idea!

[@EnycmaPie]

0:20 Lily's idea of a chill person is some sort of shady back alley dealer.

[@dannyboyzane]

Trevor was killing it in the beans part xD

[@Rayjayzilla]

It feels criminal that they didnt have rhett helping with this

[@elr.1281]

Very good point

[@GIANT406]

IS RHETT DIVORCED???

[@rasmusvedel]

@@GIANT406I’m not sure if you’re joking here

[@faisalakbarsalam]

If Rhett is helping out then it's gon be all beans all the way

[@scooby45247]

@@rasmusvedel the divorced dad comment from the episode..

[@goosebackes5416]

My favorite variant of the chickpea joke is "well, I don't want a garbanzo to bean on me"

[@hannieuwenhuize]

Bitterballen are great, we also have various versions of stamppot (vegetables and potatoes mashed together, usually with pieces of fried bacon) which is nice in autumn and winter. But indeed the best food you will find is foreign like Surinam and Indonesian.

[@dbone3356]

I love chili. One of my favourite foods. The beans thing is simple. If you're eating it, alone, it's beans. If it's a topping for something: burger, hot dog, fries, nachos, no beans.

[@whiskeyandsarcasm]

The best thickener for chili is beans! Just smash as many as is required to achieve your desired thickness.

[@Kolossusofkraut]

@15:28 as a son of a Dutch immigrant, I cant think of a single Dutch dish my dad made except for some baked goods, but he always made good food. So this checks out.

[@auroradrummer7264]

Josh says the meat was more tender in the first one - but I'm pretty sure Lily feeds him the 'remove meat' one first, unless the editor switched them around?

[@A_Swarm_of_Koalas]

Minor idea: Take everything you learned and make the ideal version of that particular food item, but also make the worst and have someone do a blind taste test to see how dramatic the quality difference is.

[@KillerCornMuffin]

Texan here, I would definitely call no beans Texas style, but I always eat chili with beans in it. Eat what you like, just call it what it is.

[@justicetamplen]

It’s definitely “Texas style” but chili was invented here. That’s like calling spaghetti without hot dogs “Italian style” and assuming there should be hot dogs in all spaghetti.

[@jasonricchio5139]

For the record, chili without beans is referred to as "contest chili." When you participate in chili contests, the chili you send to the judges cannot have any volume expanders like beans, rice or pasta. After judging is finished, contestants add expanders to stretch the chili so that more contest attendees can have samples.

[@TexasVeteranFishing]

For the record, beans were never allowed in ICS chili cookoffs until bush's sponsord the events, and they created the homestyle class that allows fillers like beans, corn, etc. Chile con carne.... not chili con carne y frijoles.

[@justicetamplen]

Chili was invented in Texas and we say no beans.

[@a.gillmax4173]

@@justicetamplen "Chili was invented" Thousands and thousands of years ago

[@dustingoldsmith1556]

​@@a.gillmax4173 original chili had no beans. During the recession they added beans to make it go further

[@kylemulkey9659]

@@justicetamplen congrats on being wrong again Texas

[@jeremygricar4361]

Prefer beans and I reduce without a lid. But I don't use tomato paste, just tomato sauce (or crushed tomatoes) and chicken broth.

[@dcs6500]

Try making chili without tomatoes at all. Just use blended rehydrated dried chilies to make a paste…then add that paste to broth to make the cooking liquid. This way your meat is stewed in a chile base vs a tomato sauce base.

[@jeremygricar4361]

@dcs6500 sounds delicious. Kind of like a birria consume type base.

[@spiv]

Trevor whittling some ginger: "IM A COOK YOU GUYS" lol

[@adamellis6785]

I think this episode could use a side-quest/sequel. "What goes best WITH chili?" I'm a cornbread fan myself, but white rice is good too. Saltines are okay, but a bit boring. Also, cheese or no cheese? If yes, is cheddar the best choice, or is some other type superior?

[@justinv2639]

Trevor you’re a gift

[@overlordbakerofdoom]

As a Texan, I love beans and I love them in my chili. I really don't care if that sends me to Texas hell but it was 114° this summer so I was already there

[@AndrewAMartin]

Texas _IS_ Hell... Lived in South Texas for a year...

[@uberXserial]

Trevor 'cooking' ginger for a loooooong time in the chili episode was my favorite.

[@owen9510]

“Dutch ovens. Anyone can use them. Not just the Dutch.” Omg why did that make me laugh so hard?

[@FrontFeeble]

If I just have chicken and macaroni, best believe the leftovers are gonna be the best SLOP ever. Bonus points for inebriated creativity.

[@alyssatheexcellent]

Look- I like beans in my chili because I like beans. Add what you like to your chili- no judgements. Unless it’s body parts- full judgements. Don’t do that.

[@RexGanymede]

this is correct. 🙂

[@dirtrider88]

theres been body parts in every chilli i have ever eaten. you eat chilli without body parts???? are you vegan or something?

[@RexGanymede]

@@dirtrider88 * human

[@LazrCat0]

Lily is insanely good at improving off whatever josh is putting down *at the split second it's happening* Fun to watch haha

[@sarahsogreasy]

genuinely so excited to make chili tonight

[@TwistedArtLady]

Hi from Texas, I always put beans in my chili. I love it and love you guys!!

[@gemlee5007]

I was thinking about chili earlier. Didn't expect this video to come out today 🤣

[@jasonpmp282]

I use my instant pot for chili, but use the saute setting to start. Throw in diced bacon until done and remove, keep grease, add onion and pepper to soften, add garlic, then add the beef to saute until about 50% for the added flavor. Then add the beans, spices, beef broth, canned fire roasted tomatoes and chilis, tomato paste, worstershire, various spices/seasoning, and the cooked diced bacon. I bring that to a small boil for 1-2 minutes and let it simmer for 30. Best chili i have ever eaten. Won a work cook off with it lol

[@TehChaps]

The chili recipes I follow for taking the meat out is more about browning large chunks, and then cutting them into smaller and added back together after. I wonder if the hello fresh recipe adapted that idea but didnt realize ground beef wasn't required to do that? Maybe it was an AI amalgamation of chili recipes with convenience?

[@derrickp.5435]

I use beef neck bones. Cheap cut, cooks super tender if you dice it (e.g the size of a dice/a pinky nail) and if you haven't done chili with chopped/shredded beef you really really need to. AND you get that little bone in each one and the marrow (if you can leave it in without eating it) makes the chili so smooth and savory. ALSO, BEANS AND CORN BELONG IN CHILI FIGHT ME

[@TehChaps]

​@@derrickp.5435 Agreed. I usually use ground beef unless im trying to make it a nicer meal and I'll use short ribs and take the bones out after 3 hours. Thats when I brown the meat and remove it, let it cool, and then chop it into smaller pieces and put everything together to cook for the hours of simmering down.

[@synaru5934]

Do you guys ever post the recipes that you use for these myths? I'd love to try some of the ones you've done in the past!

[@kiomopo]

ngl that dutch food joke was truthful af

[@xxJet8402xx]

As a former butcher from Texas for almost 10yrs, cook it how you like it. But, on chuck wagons, they didn’t have choices for fillers and beans were cheap and filling to their people. And insanely cheaper than any meat. Plus they were able to keep fresh~ish for longer than a few days, so, the thought of not keeping/using beans is objectionably wrong. So unless they were on a cattle drive, they wouldn’t have understood.

[@andrewmcbride88]

"Can I have one sip?" "Uhhhhh" lmao

[@mpatters11]

"Is Ms. Frizzle in this Chili?" Had me on the floor!

[@Twiggi]

The chemistry between Lily and Josh is underappriciated fr

[@Edizzle15]

That’s Riry, not lily.

[@Angellance7]

Myth episode idea! Mashed potatoes Some ideas: Boiled until soft vs boiled overtime Milk vs butter vs milk & butter Cream cheese vs boiled and chopped egg Baked before serving vs no bake Also I recommend seasoning the water with some herbes de provence and parsley, it always worked perfectly to flavor up the potatoes 👍

[@sierraestrellita]

Watching mythical kitchen while high and realizing that’s kind of what their whole group humor feels like lol, just a group of friends all stoned and goofing off together

[@dirtrider88]

believe it or not a group of friends can be silly and goof around without being stoned. maybe it helps that me and my group of friends use to spend most of their time high🤣

[@SsireNexx]

I'm a native Texan and I love beans in chili

[@medomai]

Trevor made me laugh so much this episode haha keep it up dude

[@pandaslayer]

I've also heard about adding baking soda to your chili towards the end of the cook, to help neutralize the acidity from tomatoes.

[@tisbecurly3445]

I'd use large carrot chunks for this. be sure to remove them after. They ABSORB the acidity of tomatoes and add great flavor! :) -Yours truly, San Antonio local (^ _^)/

[@codyjohnson3478]

I am from Texas and have always put beans in chilli

[@LastKnight0727]

Tomato base, tomato paste(as thickener), and beans are preference(I'm from Texas and prefer beans, it stretches it to last longer. If you only have 1lb of beef to make chili but want more). I then just simmer to reduce it as needed. I like a runny chili so I can thicken it with fresh shred cheese and then finish it off with fresh corn chips or saltines.

[@spercwolf2985]

I don't think you should ever be able to slurp chili. That's soup, not chili. Chili should be think enough to hold your silverware upright in it

[@robervin9107]

Trevor has changed so much. His stance his that of a leader. His voice is stronger. His look is determined and serious. Anyone else see it. I love it. By the way. Josh has as well.

[@katelvnn]

5:33 Trevor is influencing Josh with baby talk fs 😂❤

[@darla7911]

I’m here in Texas, I love having beans in the chili I make (making it tonight for dinner too hahaha) I think beans add another texture! I was born and raised here and that’s how I’ve always had it

[@TheBeckstorm]

Personally, as a Texan, I and all my friends use beans. I don't know any Texans that don't use beans. I've never understood the association, but I don't represent everyone in Texas.

[@themagicknightress7132]

Where in Texas? My parents are from Longview and Houston and a I’ve been told my whole life beans don’t belong in Texas Chili

[@TexasVeteranFishing]

Im a texan and dont use beans.

[@timneedham8267]

grew up south of dallas, now in palo pinto. Never liked beans in chili. I say the best chili is similar to the best bbq; it's how you like it.

[@LyssaRae11]

I'm a Texas bean chili fan, but I don't mind a chili without beans too

[@Rixoli]

@@timneedham8267 This, Chili is like a good rack of BBQ ribs. Some parts of the country favor pork ribs over beef ribs; there are multiple bases and styles and flavor profiles. There's no real one "Best" way.

[@ghw7192]

I have a 5qt Lodge cast iron d 23:39 utch oven that has never had anything but chili in it. Before anyone tells me that I shouldn't be cooking tomatoes in cast iron, I have been using this for over 50 years with no detrimental effects. Cubed meat, thicken by reduction, Serrano peppers, no beans and 2 cans of beer. One for the chili, one for the cook.

[@jasonquick635]

I’m from Texas, from Austin, born on Texas Independence Day 45 years ago. I’ve never heard of, made or eaten chili without beans except for fast food restaurants like sonic or Whataburger

[@P0RC3LINA]

Born and raised Texan and SAME. Where did they get their info!?!? Beans all the way!!!

[@LotharPO]

Yeah I like what another comment said, Chili with beans is a meal, chili without beans is a topping

[@kwhitney6737]

I coincidentally just jumped from a Mythbusters marathon to this video and I'm in love. More Myths!

[@Josh4x4]

You know how they say you just can’t script some things? That ending was unhinged and glorious!

[@mitchellpark7157]

I grew up in Texas, and I love chili both with and without beans! - I cook my veggies and then add the meat to cook. - I use a stew pot. - I've NEVER heard of thickening chili! - I put beans in, specifically black and pinto. - I use a dark beer (Modelo Negra) for my liquid.

[@marismcgarveyhenderson6328]

I grew up with chillie without meat cause it was our cheep meal when we could only afford meat 3 times a week . We lived overseas for a few years where people where mostly vegetarian

[@MaraBaelish]

I'm a Texan and was raised on beans in chili for decades. It is the best!!

[@SunShintaBra]

I live in Texas and find beans fine, but without is also fine. No beans in childogs though

[@steviebyers3161]

I’ve always felt that it’s not real chili without the beans. The flavor is just so much improved, and it makes it a meal not just a topping

[@ZombieJig]

I prefer appendix beans

[@SylentTiger]

I prefer kitty beans. 🐾

[@tommylugaresi7431]

This episode felt like a fever dream.

[@moonmaiden7474]

Beans!!!l I can't live my life without beans!

[@Zisuen]

About thickening, here in Czech we're used to thicken things with sourdough bread, just let it dissolve, adds flavour and thickens the sauce :)

[@JeffChilds]

As a Texan, I don't know anyone who makes chili with ground beef that doesn't include beans.

[@outerheaven2k7]

This. Beans goes with ground meat chili Cubed proteins, no

[@bengardner8639]

In my experience in the midwest, beans with no meat is actually even more common, but from what I've gathered over the years, that may just be a family thing.

[@DrewTurney]

Thanks and Gig'em

[@AndrewAMartin]

No beans if it's on a chili dog, beans if it's just a bowl of chili... Lived in South Texas for a year, does my opinion count? :)

[@frankbarbarino8309]

Episode idea: Substitutions. Like, I don’t have cream, but I have cream cheese. Who can make the better dish that substitutes everything? Or how many things can you substitute while still maintaining the integrity of the original dish??

[@Broomshtick]

I'm glad noodles in chili weren't even mentioned here

[@bassman812]

You don't know chili if there isn't Macaroni in your Chili.

[@jeffforbess6802]

Chili Mac!

[@brooklynnrichardson1149]

Because that isn't a myth that is a fact

[@abstrusepaladin]

As a Texan who likes beans in chili, eck.

[@Broomshtick]

@@abstrusepaladinso real, I grew up on Texas style chili in Wisconsin where everyone put Mac in chili, glad I grew up with the real stuff

[@tominator999]

I’ve watched every episode of this series, and I still don’t understand what it means if a myth is munched or a myth munches them, and I’m pretty sure they still don’t either.

[@francescaformisano997]

every single chili needs to cook longer lol

[@misfit_wonderland]

I can't tell how much I love these guys.

[@craigrussell875]

Married to my high school sweetheart for 24 years.

[@garblojones]

Josh yelling on the banana phone in the opening title sequence STILL makes me crack up every single time.

[@ft_manya]

Chili is the national food of divorced-dadistan 😭

[@buffienguyen]

Asian person here who learned of chili only a few years ago and now it's one of my favorite meals - easy to cook and delicious most ways. I'll try the cornstarch thing next time. For the vegetarians out there: do remove the "minced meat" and add 10-15 minutes before finishing because some types of fake meat will dissolve in the chili if cooked for an hour.

[@jackruaro]

Could you guys publish a recipe incorporating all your preferred methods every time you do myth munchers?

[@spagheddie69]

Love y’all for posting this when you did I’m planning on making chili tomorrow

[@jetscream58]

A chili without beans is literally just spicy bolognaise

[@itchycroe411]

Chili without beans is chili,chilli with beans is soup.

[@FluffieXStarshine]

@@itchycroe411 It's not Chilli if there are no beans. It's just pasta sauce if there are no beans.

[@itchycroe411]

@FluffieXStarshine that doesnt make sense.youre just st saying stuff to justify your feelings

[@top10breakdowns]

​@@itchycroe411 Is chili not a type of soup? /gen

[@itchycroe411]

@top10breakdowns in f you make terrible chilli maybe

[@ToastyBits]

I made chili the other day and it was great. I hope this video helps my chili game.

[@starshiranui33]

Oh my goodness. My dad won so many chili cooking competitions in Texas and HILARIOUSLY he always added beans in his chili. Mind you, we're originally from Georgia, so it's always one of those ways people claim I'm not originally from Texas. Mind you, I live in Dallas, so they certainly aren't ones to talk about "authentic Texan chili" if you ask me.

[@G60syncro]

The one takeaway about those long prep meals is that they're kind of a side quest to what you're really doing that day. My dad cooks spaghetti sauce in the winter on top of the wood stove... He's been doing it since we were kids. He has his workshop next to the house so he would start after breakfast, do a bit of work in the shop, come back and check it, add ingredients whatever all throughout the day ant it's always the best ever!! In April when the eclipse was happening I had the day off so I spent some time doing springtime chores like raking the thach off the lawn, sweeping the road grit that gets sprad on the streets in the winter... I had also setup my tripod and camera and while I was looking at the eclipse, snapping some photos and doing stuff around the yard I was also cooking one of the most lucious and amazing beef bourguignon I'd ever cooked... it was all about spending just a bit of time... little by little but for all day that made it just so perfect!!

[@BigShrek8]

For Lily to keep her average of 1 chili every three years, she can't make chili again for like 15 years

[@JeffreyKelley]

I make chili a lot. I am currently 32 and have been making chili since I was 14. I have won multiple chili cook offs and I've done it the same for the last 10 or so years. I use a pressure cooker. I also use a lot of fresh peppers and the tomatoes I put in are canned. I use diced. Also I use beans. Pinto and Kidney. Because of the canned tomatoes and fresh peppers the chili always comes out a bit liquidy. To thicken I use instant mashed potatoes. It just works good. Also for the pressure cooker I do 30 minute high pressure, let it sit at pressure but off for 30 minutes. Release the pressure then dump in the canned(rinsed) beans. for a full pot I do 4 cans of beans. Mix the beans in and then cook at pressure again for 5 minutes and again let it sit for at least 30 minutes. Cooking the beans the whole time will turn them to mush. The 5+30 minutes for the beans is perfect to get them cooked and the flavor into them.

[@theabactor9561]

I get that Trevor knows what jokes actually are but at this point I feel like I need him to prove it

[@katycalvert6852]

I’ve never used anything but tomato paste as a thickener, and I’ve always done chili in just a big pot on the stove. I like it with beans, but my husband and daughter are picky so I usually make it without. Lately I also play the “get vegetables in the child any way you can” game and most of my liquid is veggies (carrots, spinach, bell pepper, whatever spicy pepper I have on hand) in some boiled broth before taking an immersion blender to them, and then adding that to the meat, tomato sauce/paste, and spices. I guess that probably thickens it up too! (And yes, my daughter knows they’re there, and has even helped me blend it up. It’s a texture thing.)

[@DammitAbby]

14:55 I would love to see the Mythical Kitchens take in Tamales!

[@Nighthawk_Sinix]

From Texas and was taught to use masa and we (my family at least) do put ham hock cooked pinto beans into our chili. Cooked in cast iron. Also tomato sauce or paste in luie of fresh tomatos