HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili

[@XuanNguyen-pb1or]

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

[@That5.7Guy]

Idk how Vietnam works but if Amazon is a thing around there U can order a 4oz pack of almost any of those dried chiles for under 10$

[@SmEiF-]

Yall have solid high spice chili so I'm sure it was just as good

[@doodahgurlie]

You don't want the spiciest chilies as he didn't use the spiciest chilis in his. He used different types of chilis for their aroma or whatever.

[@christopherkhan3264]

Savory chili's. I'll send them to you idf needed.

[@christopherkhan3264]

Bros, I wanna send you this.

[@JustTryn2bWhit]

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.

[@hard-hearthallllc548]

Same! His roast, pancakes, a few other things. Preppy Kitchen is also good. And America's Test Kitchen.

[@alethearichards641]

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😉

[@BrianLagerstrom]

Awesome! So glad! Haha competition winning 🏆

[@westonparks]

Cooking this for a chili cook off at work in a few weeks and am hoping for the same result! :)

[@meimeipeterson589]

@@westonparksdid you win?!?

[@martijnbuunk]

​@@meimeipeterson589Guess hè made it into 'Eric Cartman's' Chilli 😂

[@ArghBeast]

Kudos to your aunt. This time and place and the PAN is still there. Nice.

[@jessemeagher3266]

Every time I make chili, I come back to this video. In fact, it was your first recipe I ever tried when I was looking to switch my recipe up. The cocoa powder taste test is a big part of why I started following, aside from the recipes of course!

[@adamsco22]

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.

[@BrianLagerstrom]

Haha make those other Chilis look silly

[@danny80268]

@@BrianLagerstrom more like holy “mole”… am ah right?

[@davidtriggs4479]

@@BrianLagerstrom your awesome...thank you.

[@Obwoodlandj]

Corey...every chili cook off is a competition. Who are we kidding here.

[@adamsco22]

@@Obwoodlandj this is very true

[@seb0rn739]

The problem with home-ground beef isn't grinding it, it's cleaning the grinder afterwards.

[@ToowokeforFlorida]

If you do it while it’s almost frozen, it’s not a problem. Same with grinding cheese. Get ‘em really really cold and stiff first.

[@chrisjo2592]

Try running bread threw it that will get rid of alot of the meat stuck in there and bread is easier to clean out.

[@danielhicks1682]

That’s basically why people eat out. They hate cleaning up after eating

[@Dessan01]

My local butcher will grind up a beef steak in front of me which I use for chilli, pasta and making burger patties - beats cleaning that mess up at home. That said it does cost and at the cost of living these days, I have it for a treat rather than a regular thing.

[@erisdiscordia5429]

@@ToowokeforFlorida That was my uncles approach to women. Then again, he was a mortician.

[@daphlavor]

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

[@PantheraLeoBoston]

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!

[@jeniferjoseph9200]

He mentioned in a later video that his advice to cook the peppers in the oven was unwise and he suggests giving them a minute in the microwave. I did it just now and it seems to work fine as well

[@scrambie]

​@@jeniferjoseph9200could you tell me which video he references this?

[@chowderman8888]

Peppers in the oven is the way to do it you just have to keep an eye on it like 2 or 3 minutes max

[@SuperMcSteel]

@@scrambie I believe it was his Texas style beanless chili video

[@anniefannycharles9951]

Looks wonderful. I used to do a lot of this, soak the beans etc. but not anymore. I use good ol CHILI-O seasoning packet. (Been around 60 yrs) ground beef, chopped onions, can of diced Italian tomatoes, 1 can of light, 1 can of dark kidney beans. A touch of Cumin, minced garlic, red pepper flakes. BAM! Put in crock pot on high for 3-4 hours. Friends go nuts over it! Im a senior citizen that lives in sw Florida and the less time in a warm kitchen, the better! Especially this summer.

[@Jimmy-sb3fc]

I'll tell you Brian, you have the best food channel on KZbin. 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!!

[@BrianLagerstrom]

Thanks very much for being here Jimmy.

[@BrokenCurtain]

Food Wishes is also great.

[@Jimmy-sb3fc]

@@BrokenCurtain Yes, it's a great channel, but the cadence of his voice annoys me too much to watch it anymore.

[@jansvatek1951]

Refika's kitchen is also inspiring

[@jansvatek1951]

and Bruno Albouze

[@50sKid]

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.

[@DHFHades]

I use stew meat, and make chili in a crockpot...it ends up pretty tender :)

[@stephencronin1080]

@@DHFHades same I basically treat it the same way I treat Bolognese. It needs some hours at a slow temp.

[@kurtjohnson4816]

Can't agree about the cook time. Cooking your chili too long will result in an overcooked, mealy paste. But maybe you like that. I don't.

[@joshschwarzbauer8155]

@@kurtjohnson4816 I believe we are aiming for a middle ground here. Long enough to render all the fat in the meat, without breaking down everything in the sauce.

[@hinney827]

I've always made mine the day before I want to serve it. Get everything together low on the stove for a couple hours, then off the heat with the lid off to start to cool, then in the fridge overnight. Back on the stove on low in the morning, eat in the evening. Every flavor is saturated through every bean (if I put them in), veggie, and bit of meat. It just gets better the longer it's leftover :)

[@leorayner556]

Made your chili the other day and it is hands down the best chili I’ve ever made. Thank you for the great recipe! It motivated me to finally pick up some proper dried chilies.

[@BrianLagerstrom]

Hell yes, thanks for giving it a try. I’m so Stoked on how many people have reported back that it worked out for them. Thanks for the comment Leo.

[@Sooch900]

I see you added hot sauce at the end…my ignorance would lead me to believe that the dried chilis would make this so hot to begin with…I really need to try some in my next chili!

[@Mypink11]

I made this chili last Thursday. I made two pots of it. Mostly because we are so broke and we had all the ingredients. I only used organic ground beef. Not your fancy short rib stuff. It is some of the best chili I have ever made. I agree that The chocolate really makes it. The vinegar makes it and I used honey and that makes it. We did use sour cream and cheddar cheese as toppings but instead of green onions we used finally chopped purple onions and they did not disappoint. We made cornbread twice and naan once. My husband shared some with a workmate on Friday because there was so much. This morning I am home having the last portion for breakfast with a fried egg on top and toasted cornbread. It is just as good as the first day. This recipe has definitely revolutionized how I am going to be making chili in the future. Thank you so much. One thank you just doesn’t seem enough so how about 1000 thanks from us. Take care we are following you for life.

[@MIDNIGHTxCALI]

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!

[@Mumbamumba]

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.

[@bambusbjorn3508]

i wonder if greek Tsatsiki goes well with chilli ... i bet yes

[@ComfortableTool86]

Sounds like it'd be a nice topping on tacos as well

[@despoticmusic]

Then add some finely chopped chives for an extra hit of onion flavour!

[@50sKid]

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.

[@brcnv]

Fish sauce is the secret umami bomb! I'd have added it anyways.

[@50sKid]

@@brcnv Well worcetershire sauce is basically fish sauce with onions and garlic and secret spices, but same umami bomb magic.

[@brcnv]

@@50sKid So add both :)

[@bevans86352]

jalepeno juice works great too

[@jeffhathaway6515]

Good call adding chunks as well.

[@mothafraker]

The other advantage adding chocolate to spicy dishes is that you get the spicy flavor and heat with every bite you take. But the lingering after burn is lessened or gone entirely.

[@banksta3]

I'll be testing this out today with a pretty spicy Carolina reaper powder.

[@LaurieKing0623]

I am making this tonight for my family. We did not add beans since most of us hates beans. I made your recipe for American max and cheese recipes. I have searching for a way to get my max and cheesy for yrs. Now I have two to use. Thank you. Please keep making new videos.

[@davesieg520]

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.

[@robertn.1283]

I made this mean chili (long version) and it was awesome! One caution is to watch the chiles as they toast in the hot oven. I burned the first batch badly so lowered the temperature, decreased the time a bit and the second batch was perfect.

[@BrianLagerstrom]

Great call out, I should have mentioned. thanks for making.

[@ruscalable]

ah... i think i might have done this too... cooked the dried chillis for 6mins in the oven at 450°F, and they went black and ashy... first time making chilli so wasn't sure if that was okay and went ahead and used them anyway... everything is cooking now; kinda hoping it doesn't end up with a burnt taste... 🥺

[@sarahstafford9502]

My chiles began smoking heavily at 450F at 6 minutes and felt and smelled burnt so I tried a second time, lowering the temp to 400 and went 5 minutes. They smelled and felt much, much better. We'll see how the chili turns out in about 2 hours when we try it.

[@victorialey2867]

Dude, love how you cook and explain things, love your directions. Will be watching/cooking from now on!!

[@BrianLagerstrom]

Thanks so much Victoria!

[@nshex]

I love watching these videos while eating ramen over the sink like an animal

[@gerrybbadd]

Sent this on to all my buds, and chilli's are being fired up all over the country. Several game changers here Brian, wow. Thanks for this one man, it earned my subscription 🤣

[@mikepapahotel]

Thank you Brian - without doubt the best chilli I've ever made! BTW - a tip from an old man - I have the same cutting board - I'd suggest you give give it a little (regular) love using mineral oil to prevent it cracking as it ages... 😊👍🏻

[@doginthegarden5733]

Your videos are THE best. How do you not have half a million subscribers by now? Come on KZbin.

[@BrianLagerstrom]

Haha thanks! Here’s to hoping the algorithm finds me!

[@howardwear]

My magic 8 balls say YES

[@rosscousens6263]

@@BrianLagerstrom The algorithm must be changing in your favour, I just found you... LOVE your channel, presentation style and recipes. Thanks so much dude!

[@demum7297]

@@BrianLagerstrom maybe you're not dope enough because you don't overuse "dope" more than you already do, dope

[@thingsthathappened4235]

This is the first video I’ve seen too and it’s basically a clone of Joshua Weissman’s style.

[@reesecooperpe6829]

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!

[@fratercontenduntocculta8161]

I love how easily we can share recipes and most importantly, those secret ingredients!

[@johnjperricone7856]

Made this last night. Wow. It was deeply dark brown, w/ an incredible depth of flavor. I kept 2 lbs of the chuck in chunks and had one lb of it ground up. It filled the house w/ the most amazing chili aroma. It was epic, and we are so glad we have a ton of leftovers.

[@tatiladc]

I made this last weekend with what I could find at my local grocery store. It was so good that I made a special trip to a great Mexican supermarket to get all the chilis and a specialty butcher shop to get the beef short rib. I. Can't. Wait. to try it with All The Things this weekend. Thank you. 😊 (I did learn that I needed to heat the dried chilis for MUCH LESS time than called for...like 3 minutes...the hard way)

[@scrambie]

The same thing happened to me. The chilis burned after 6 minutes in the oven and sadly it impacted the flavor of the dish. Next time I'll either heat them at a lower temperature or for less time.

[@user-pv8nu9lp8t]

Also, I usually use a dash of coffee grounds in my chili. This also adds depth and character. Will definitely try cocoa powder next!

[@The420kingchronic]

Use instant coffee instead. Grounds will add a certain amount of grittiness that is unpalatable. You can also substitute brewed coffee instead of water for a chilli.

[@DrivenAgony]

character?

[@yungdesk]

lmfao you just say words.

[@routeddown66]

Coca powder instant espresso packet and smoked beer is the key to my chili *shhhh* don't tell anyone 🤫

[@dQz3r]

Wow, I did the best with what had in house, and I gotta say I've never thought of adding cocoa power and it is AWESOME, really gave it a small hint of a mole flavor. This is going to be my new go to chili recipe.

[@BrianLagerstrom]

Awesome thank you!

[@blackwaterdogs4256]

Looks great....I always add about a cup of strong black coffee, and a splash of balsamic vinegar to my chili.

[@itsthepens]

This looks sensational. My only critique would be SCRAPE THE PAN SIDES down into the chili after it’s finished, as they stir in you get all that extra browned flavour in your chilli for free.

[@Ycats2023]

We just made chili today. Tabasco has brand new sauces in glass jars. It’s the best thing we found!!!! We are telling everyone ❤

[@robotzkigaming8113]

You should have made a recommendation to scrape the stuff on the sides back into the chili, that stuff is just a flavorful as fond.

[@bixdugan8300]

Put brown sugar in your chili! As a young cook I was deathly afraid of mixing sweet and savory and my chili's always came out overly harsh and not well rounded. That little bit of sugar balances everything and even enhances the savory components. A tablespoon or 2 of sugar will not make your chili sweet I promise you

[@RayBetterThanEvilCanival]

That’s a good point. Sweetness can really balance things out. Always want to balance out the 5 tastes to maximize your dish’s flavour

[@ciaranward4685]

Molasses

[@l.p.5259]

Dump a beer in it , just enough sugar and it balances the acidity

[@chiszam_893]

That’s what I do

[@wraith313]

Willing to try but I'll say nothing ruins a chili more than it being sweet (in my opinion)

[@kartboy12]

I made this last week - it caught my eye due to the dark rich color. This is the best chili I have had and I made it myself! Family loved it. Thanks for the recipe. I'll be making many more of your recipes.

[@BrianLagerstrom]

Thank you for watching! Glad it hit

[@rank1839]

I just finished this one. It came out really good. I was a little worried when I toasted the peppers. I thought I over cooked them for eight minutes, but it was fine. It has a deep, Rick flavor. Thanks, Bri!

[@DrLumpyDMus]

"... It has a deep, Rick flavor." Rick Flavor was my male stripper stage name back in the 70s. I still have the Foster Grants and the moustache.

[@jsiemienczuk]

I roasted my peppers for 6 minutes and they were burnt black and totally dead, smoked up my kitchen like crazy and the alarm went off. I thought i was giving my mom the easy part of the chili and let her be in charge of that, i don't think she will ever cook with me again!

[@rank1839]

@@jsiemienczuk I actually had the same problem. I used the liquid from when i steeped the peppers and that gave the chili a bitter flavor.

[@MelissaSchwartz143]

Making this right now!!!! I added a jalapeño as well for the flavorrrr. I’ve made this once before and it was amazing I know this time will be even better!!!! Thanks for the recipe!!!

[@OrangePower18]

Made this for my family and they loved it so much! Only change I made was I used ground beef instead of grinding short rib. Was fantastic!

[@gerij777]

was it spicy?

[@devinthomas4866]

Very close to the competition chili we make here in Texas. I love some fresh, dried, and powdered chilis too. Mexene, Gebhardt, and Penderys are all very good chili powders. You have the magic mix of whole dried chilis in your recipe Poblanos are great, Love em. I use some Mexican chunk chocolate ( Abuelas hot cocoa brand ). A Shiner Bock and a Lil strong coffee ain't bad either. Looks great

[@drcurran235]

He put beans though. Not allowed in most competition chilli

[@mobus1603]

@@drcurran235It's only not allowed in a CASI sponsored competition, and you have to be super hardcore to do one of those. Any local cookoff allows beans. Most people prefer texture in their chili and not just sloppy Joe filling.

[@devinthomas4866]

Correctomundo! @@mobus1603

[@anitas5817]

This looks amazing. Can’t get with beans in chili (only because I don’t like them, not because I’m a chili snob or anything). But I’ve got to try making chili paste from chilis instead of using chili powder. Love cocoa in chili - adds a deep bitter savory note. So many good ideas here.

[@Jayel805]

Great recipe! If it’s too much to do in one day, prepare the spice blend and the red chili sauce beforehand. Not sure about the ultimate spoilage window, but none of the ingredients in either would preclude it from lasting several days in the fridge. An essential step in preparing this kind of red sauce is to let the peppers steep in the beef stock before blending. Just let the stock come to a boil, add the softened chilis, cover, remove from heat and simmer for 15 minutes. Before blending with an immersion blender, I added a couple large cloves of garlic. Also, I browned the meat normally in a skillet and used tomato paste thinned out with vinegar to deglaze the pan.

[@herculesrockefeller8969]

Been putting coca and decaf coffee in my chili for years, gives that depth. Thanks Bri!

[@rickross199]

You just blew my mind broiling the chopped beef🤯 . I'm definitely stealing that.

[@BrianLagerstrom]

Good! Thanks for watching

[@jonkirkwood469]

Yeah, me too.

[@pitchforkmechanic7797]

I made a chili really similar to this a few weeks back. I bought a meat grinder from Harbor Freight for $50 and ground down brisket trimmings. Great video!

[@FaithPinto]

I made this tonight and I’m so happy I tried it! I usually really don’t like chili, mostly because I don’t like the texture of the beans but also because most of the “chilies” I’ve tasted have been bland and watery. Pressure cooking the beans completely changed the texture for me, and this chili is thick and glossy and flavourful. I’m so happy to find chili I like!

[@ryankiblinger3382]

Chili doesn't have beans. lol

[@DeadyetAlive1]

Briaaaaaaaan. I just made this my guy. Best chili ever. IMO the key that makes this so stupid fire dumb delicious is that 45 minutes uncovered. That caramelized flavor is what puts it over the top. Thanks my g.

[@Vexling]

This is so incredibly close to my chili which is a modified family recipe even down to the peppers used, though the amount of each changes depending on what we can find. Main difference is I don't use baking cocoa powder. I use Abuelita's Mexican hot chocolate tablets. I use two of them per batch and grind them up into a powder before tossing them in. I also use slightly more brown sugar by about a tablespoon. I also make my own red pepper flakes using the same dried pepper blend you toasted sometimes with some sichuan chiles added in. It ends up being an awesome pepper flake blend to toss on mexican or asian themed dishes which are made a lot in this house due to my partner being mexican and we equally share a love for asian foods. It's great on pizza too.

[@Wateraxe99]

This chili is incredible, even when taking some of the shortcuts. Hands down the best I've ever made/eaten. Thank you!

[@josephnield]

In addition to cocoa (I usually use good quality chopped dark chocolate), add a bit of cinnamon. Works great!

[@DirkLachowski]

And add some oregano.

[@reubx]

This was legitimately delicious and some of the best chili I've ever had. Loved it. Didn't find the cocoa flavor too pronounced as I thought it might be while watching the video. I did find that when making a double batch, the tenderness of the meat benefitted from doubling the initial 90 min cook time. Look forward to move videos.

[@BrianLagerstrom]

Thanks for trying! I’m working on Texas chili this week

[@leifodoyle]

Just made this and it was easily the best chili I made in my life! A few notes: 1) I seasoned the beef with some of the chili powder, paprika, cumin and salt, before going in the oven, it really helped! (Oven trick for meat = AMAZING) 2) the amount of chili powder he recommends is overkill IMO (I'm using USA chili powder too) 3) a tablespoon or two of cocoa powder really adds some complexity to the chili 4) if you can, let it bake in the oven at 325F for an exta 30-60 min

[@reubx]

I've made this a few times and love it but would suggest a couple notes: 1) Cook times with pressure cookers vary _dramatically_ based on the pressure. Mine (a 15psi model) takes less than 7 minutes at pressure to cook soaked pinto beans. 25 minutes would turn them to goo. 2) This is taste-dependent but I find the 30g of brown sugar is sweeter than I enjoy and would recommend starting lower if your palette might be similar to mine.

[@lizlemon3698]

I watch a lot of cooking videos, yet this is the first time I’ve ever seen someone grind their beef in a food processor over using an expensive meat grinding attachment to a Kitchen Aid. Didn’t know this was a good alternative.

[@sageslarres]

its not if you are looking for a good mince but for stuff like this sure

[@kenwebb8855]

This recipe was easily the best chili I've ever made. The views on this are criminally low.

[@BrianLagerstrom]

Thanks Ken, so glad you made it.

[@fingfangfoom2399]

its not chili, its a stew

[@alteredstate7746]

@@fingfangfoom2399 he clearly made a chilli hahaha

[@mathies187]

For the idea of caramelizing the meat under the broiler alone you get my subscription. Well played my man, I’m sure you’ll be flying among 500-1000k subs soon :)

[@BrianLagerstrom]

Thanks, and I hope u right

[@dodgeball2d]

Made this last night, best chili I’ve ever had. Barely had to tweak it at the end. Made some sweet cornbread to go along with it and it was amazing

[@40russia]

Great looking chili. As a Texan who adheres to the Texas 'Bowl of Red' chili that traditionally does not include beans ..and ain't mad it about. I appreciate you did the beans from scratch, ground your own meat and made the chile paste. I would gladly make this recipe!

[@nw4827]

I've made your hour pan pizza twice this week and am making this chili for family Christmas tomorrow. Bomb as hell dude, love it

[@jmbad]

I’m a chili master and I still might make this. There are some very good ideas here and I’ll never stop improving. Incidentally, I like the addition of beans. Anyone who claims “authentic” Texas chili shouldn’t have beans ignores the fact that beans were often served as a side with early chili recipes, but also that they were an economical and easy “stretcher” of chili recipes.

[@BrianLagerstrom]

I’m no purist. Beans are dope. Thanks for watching!

[@txman276]

Very true. Beans were, and often still are, served as a side. I don't particularly like the texture of the bean in there myself but grew up eating chili with beans in it from time to time, especially on ranches where I worked and whatnot.

[@sethglenn9022]

thank you for recognizing that the world doesn't revolve around Texas! Haha. A big take away for me was the addition of cocoa powder.

[@BigLatowskiBrewing]

Made this as close to the recipe I could close to a year ago. Won 1st place at my work chili cook-off! Making it again this year with a few subs. Also made it tonight with my brother for his law firms chili competition. If he doesn’t get top 3, he needs a new firm.

[@BlahBlah-em2ed]

I’m prepping my shopping list today for a work chili cook off and dethrone the current champ and take the traveling trophy.

[@colinwilbur9459]

Update?😆

[@BigLatowskiBrewing]

@@colinwilbur9459 this years cook off I took 3rd place.

[@BlahBlah-em2ed]

@@colinwilbur9459 out of 14 entires, and judged by a 3 person panel from another part of my organization, I won best chili. I bought a scale and cusinart Dutch oven just to compete. I have the traveling trophy on my desk just to flex on all my coworkers until the next cook off!

[@janetgilmore8006]

Always looking out for a great chili . We used ground elk ground with beef broth smoked ..? this was great also made a chili using ground pork shoulder , both hade a great texture and great flavor . Pinto beans are the way to go for the best taste . Keep up the great work..?

[@DanAuerbachmusic]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@VulcanLogic]

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.

[@RobertofNH]

Excellent video. Can’t wait to try it. One FYI, the box grater is made to use on its side. It will catch the grated cheese for you to transport to a bowl. Keep’m coming. Love your channel!

[@BrianLagerstrom]

Thanks for the tip! Thanks for watching

[@bricklayerpayne]

God bless you Aunt Karen!!

[@windermere2330]

I’m coveting that Dutch oven!

[@BrianLagerstrom]

I’m a lucky guy. It’s a great price of kit.

[@bricklayerpayne]

@@BrianLagerstrom It's real good. I made this chili in a taller and more narrow Dutch oven a few months ago (excellent, excellent recipe); that one is good for baking my batards since the close sides up angle the loaf upwards, but I feel like it doesn't allow the chili to reduce as efficiently as yours. I gotta up my Dutch game.

[@asmodeos666]

Second time I comment on this video, just to say I made this three times now and it is indeed the best Chili I ever made and that my friends ever tasted. Thanks a bunch for this recipe.

[@BrianLagerstrom]

Killing it. Glad it’s a hit!

[@Victoria-zl5ok]

Hi, thank you! I was looking for a receipt and this one is the most complete, only mention that it is better if we add carrot instead of sugar. I made it using the crockpot and taste marvellous! 🎉

[@DanAuerbachmusic]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@lollorosso4675]

Great recipe. Have done it several times now and also went the whole nine yards. 2 remarks: A) Roasting the chiles is risky because of different humidity levels in your base material. Some burn after 2-3 minutes already. B) if you are put off by the price point of the original chiles, you can compensate for the paste by: Infusing your beef stock with 2 black tea-bags (Darjeeling works), adding 4 tsp of tomato paste to the chili together with the spices and increasing the amount of cocoa-powder to 25g. I have not blind-taste-tested this, but the result is quite similar to the original.

[@TrinityElectric]

Hats off to you, Bri! This is indeed a DOPE chili! So many great things about this recipe...but making that chili base is a total game changer! I made 2 different chilis...one with the flavy ground short ribs, and one with a trumped up vege for a couple of non-meat-eaters in the fam. Both of them bangers! Keep it up, bro!

[@jozefsmajda8036]

never toast paprika powder longer than a few seconds, it can go bitter really fast

[@JohannGambolputty22]

Gonna try this with a brisket I’m going to smoke next weekend. Weather permitting. I never claimed to make a mean chili. It’s hard to make a bad one with smoked brisket but it’s time to step up my game with a real chili base like this.

[@BrianLagerstrom]

That sounds awesome! good luck let me know how it goes.

[@kspen1336]

Brian's recipe definitely looks to be on point, can't wait to try it. As far as brisket chili goes, my best friend makes one in which he smokes the brisket with a chili spice rub. He roasts dried chilis like Brian did, but instead of blending them with beef stock he grinds them and mixes them with the likes of granulated garlic, paprika, and such. He uses that for his brisket rub. He also uses dark chocolate, which brings a ton of flavor. Still remember the first time I tried it, you could tell there some depth of flavor there, but I couldn't put my finger on it as chocolate.

[@SpartanGA]

I am making it this weekend. Modification, I will use Beef Chuck cooked similar to the Shredded Beef Enchiladas...then chopped/shredded. I will use the beef stock the beef was cooked in for the pepper mash in blender. Short ribs are too elegant a cut for chili for me.

[@SolCrown80]

One thing I often do with my chili is to hydrate the dried chiles in a strong coffee instead of beef stock (I do still use stock for deglazing) and blend it into the paste. I enjoy the subtle earthy, roasty bitterness it adds to the aftertaste, and it helps keep the tomato and brown sugar from making things too sweet. Also love the cocoa addition -- I do that too but usually with very dark chocolate chips.

[@frankzelip5618]

Will try this FANTASTICAL version soon with the coming of winter’s chill, Brian. As an 82 year youngster, I love making chili too, amongst a multitude of savory meals. As a recommendation, one of my fave additions in the preparation of chili is to add a bottle (or two) of an OATMEAL type STOUT beer for more great flavors! Mmmm m !!! Your suggestion of COCOA works really great! Thanks for your fantastic recipes, endless inspiration and energies!

[@matoelgud]

i was just waaiting and waiting for him to scrape down all that goodness from the sides of the pan :(

[@ballskin]

same

[@daveb7663]

Exactly. I finish my chili the same way, but after taking it out of the oven I put the lid back on for about 20 minutes to soften up all that fond on the sides, then scrape it down with a spatula and stir it all in. So good.

[@stephencronin1080]

@@daveb7663 it can be worth using a brush and some some water to sort out out

[@kevinkelly3880]

As Chef John calls it - side fond!

[@jackakaemo]

Is that actually good? I done that with a Bolognese once and it made it really bitter

[@jackceder5252]

Hey Brian, big fan of your videos! I've made three of your recipes, the yeasted waffle, the fried chicken sandwich (sans buns) and now a bit of a combo between this chili and your Texas chili. I made if for a chili cook off and I placed last, sadly I feel their tastes were better suited to more basic chili's, because I felt mine was the clear winner!!! Just venting my frustration!!!

[@GeeEee75]

Some people have trained their taste buds off of fast food and processed crap and it shows.

[@JoeAuerbach]

Made this (sans beans) for dinner tonight and it's the best chili I've ever made. Mucho good.

[@mialabrier6714]

Hey Brian! This may be my first time commenting on a KZbin video-just wanted to let you know I won a chili cook-off using this recipe yesterday!

[@laurajens6461]

I could not say "no" aloud fast enough before you put that whole spoonful of cocoa powder in your mouth! HAHA

[@BrianLagerstrom]

i knew it would be dry and awkward, but that was brutal

[@ElStego]

This is next level chili! Like all your recipes, amazing channel, subscribed immediately. I'm impressed by your knowledge and skill level and you inspired me to get the Le Cruset aswell as a food processor! Always wanted to make ground beef at home but that i could just do this in a food processor blew my mind 🤯😍 Also hoping to find this kind of chilis here, if not guess i'll have to grow them in my garden :) Lots of love from Germany!

[@RyanDudziak]

Toppings for me are always: pickled onions, sour cream, and corn/tortilla chips. The pickled onions were a game-changer.

[@HidingZebraTube]

whole pickled onions or chopped up???

[@RyanDudziak]

@@HidingZebraTube mine are usually in slices, but I’m sure diced would be good as well. Definitely not whole, that’d be weird.

[@HidingZebraTube]

@@RyanDudziak haha I thought that would be weird too. Gonna have to try that on my next chilli

[@RyanDudziak]

@@HidingZebraTube this is a great recipe for them: kzbin.info/www/bejne/gWWrk6CGqsSAlZY

[@kathleenryan1371]

So, tomorrow, we are having a fundraising chili cook off at work, and I chose this recipe to bring my A++ game :) I followed it exactly, except, I added a bottle of dark chocolate stout and some of the canned chipolte in adobo sauce to the roasted chili/beef stock blend. DAYUM....it is so good! Wish me luck please :) either way, I already won!

[@jeniferjoseph9200]

Did you end up winning?

[@kathleenryan1371]

@@jeniferjoseph9200 Yes ma'am I sure did! 😊

[@pdheggie]

I made this once.. only shortcut is I used 80/20 ground beef from a supermarket. It's the shiznit. Then my wife said her work is having a cookoff and her boss always wins best chili. Well... I made it once again, totally following recipe (same sub for ground beef), and it won. First place. This is truely the dopest dope chili I've ever had. Good work, Brian!

[@jeffnabors833]

Corn bread! Broken up corn bread. Pour chili over with sour cream, cheese and diced onion. YUM.

[@BrianLagerstrom]

Cornbread sounds sick. thanks!

[@msr1116]

@@BrianLagerstrom ...sick....must be new Millennial slang. At least to me it is, lol.

[@bara7331]

@@msr1116 Nope. "sick" has been around since I was a kid, and I'm 54. Far from a "Millennial". Nice try though

[@msr1116]

@@bara7331 .....worked with five GenXers, no recollection of hearing any such slang. But they were all post college age and in a professional business environment where such speech wasn't used when dealing with clients or our boss.

[@bara7331]

@@msr1116 Not saying is a super popular "slang"word. Just saying I've heard it before when i was a kid.

[@Pteromandias]

"grind your own beef, cook your own beans, and make all this chili paste?" Proceeds to use beef broth from a box.

[@RingoMcBingo]

sometimes you cant do everything.

[@dwaynehendricks7842]

I've tried I dunno how many different kinds of broth. I cannot find one that actually has a beefy flavor. All the store-bought brands seem to be pretty much just water and salt now. I reduced 64 oz of famous broth down to the color most videos use for broth, a nice dark brown, and it had a nasty taste to it. I've converted to 'better than bullion'!! Much better overall flavor.

[@Pteromandias]

@@dwaynehendricks7842 Jean Pierre has a great video on making broths. And onyo.

[@dwaynehendricks7842]

@@Pteromandias ohh no, I'm not gonna spend 3-4 days and the hours of prep when I can just open a jar and mix it with water!

[@War624]

You forgot to give him shit for using canned tomatoes, too. 🙄🤡

[@krazmokramer]

Looks like a fabulous recipe. Will have to try it. HOWEVER...great chili can stand by itself. It doesn't need any of that stuff on top!!!

[@ljbasgall]

We’ve made your Chili several times now. Love it. We live in a diverse community, so the dried chilies we easily found. Great recipe!

[@nedzlasagdati7444]

I made this for my southern boyfriend Im proud of myself 😅 it's great recipe and easy steps to follow it tastes really good! I'm Bosnian and I'm definitely adding this dish to my list!

Really glad I found your channel. This is the kind if no-fuss cooking I really enjoy, and I will make this chili in my wood fired oven. Keep up the good work!

[@BrianLagerstrom]

Wow wood fired chili sounds dope

[@sanityd1]

No fuss? What video did you watch?

@@sanityd1 Well, Oxford Languages defines "fuss" as: "a display of unnecessary or excessive excitement, activity, or interest". What I mean by "no-fuss cooking" is exactly what Brian does so incredibly well, and that is to essentially boil down all the steps/components necessary to create great dishes. If your skill level in the kitchen is somewhat moderate, I understand that they can still overwhelm you, but my point is that considering the results it doesn't really get better or easier than this. Hope this clarifies things!

[@24kachina]

Just discovered this channel - wow was I missing out. Smart food simplified. Very impressed and now grateful to have a back catalog to troll through. Keep up the good work! And always add an extra splash of cider vinegar to any chili or stew or soup.

[@jollyjohnthepirate3168]

You unknowingly walked into a minefield when you added beans to your chili.

[@riner9]

Texan here, beans belong in chili.

[@jollyjohnthepirate3168]

@@riner9 Look I like it both with beans and without. Beans allow you to serve more food for less money.

[@Jirobass173]

Bri, I've just done it. That chili is DOPE. Thanks and cheers from Ukraine!

[@karenfox1671]

This is a GREAT bowl of Chilli!!!!! Your whole mouth vibrates with flavour combinations. The best part is, when inspiration struck, none of the ingredients seemed readily available. I don't know if we're dealing with supply chain issues but, I was forced to make the "cliff notes version". Now I can't wait to be impressed with the dish the chef originally conceived! Thanks for making it exciting to put these everyday meals on the table again.

[@echolalia682]

"Dope grown up chili" 100% expected there to be weed in this

[@sunshine2049]

I’d love a steaming bowl of buttered rice with my chili

[@BrianLagerstrom]

That sounds excellent.

[@andrescolomarcedeno9952]

0:32 aprecciate the metric sistem but its liter. Not kilo

[@creamzen4107]

A kilo of water is exactly 1 kiter

[@plrt6794]

If you don’t have a container graduated in litres you can weigh it in kilos. 1 kilogram equals about 1.1 litres

[@tomcowsert8962]

I really enjoy your videos. You have such a great, friendly personality. Thanks for the recipe and techniques. If I had that blender I would make that purée! That is a game changer.

[@Madmax-zc2gk]

I gotta say…I’m the cook of the house and I absolutely love your vids… the cocoa powder taste test made me LMAO… good one… your techniques have made me better in the kitchen and my girlfriend likes them too..)). She likes my cooking…Cheers.)).

[@kathrynsee6184]

Lol! Haven't we all tried that as kids??? 😂