How to Make the Absolute Best Ground Beef Chili

Host Julia Collin Davison shows host Bridget Lancaster how to make the Best Ground Beef Chili.
Get the recipe for Ground Beef Chili: cooks.io/2tPMV4v
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[@han-0-maticnone-ya716]

Gotta say flipping awesome chili. I made a big batch for an employee pot luck. Had all the sides to go with it. It was the only dish that was completely gone at the end of the meal. Crazy awesome dish and crazy easy to make. I am a true America's Test Kitchen believer. Just so you know I have over 15 years in the restaurant business and I'd put this on the menu anywhere.

[@orthohawk1026]

My favorite episodes of ATK and CC are the ones with the scenes with Julia and Bridget working together. They play very well off each other and their senses of humor complement each other well also.

[@jtoker9758]

They should start an only fans together.

[@LarryDickman1]

@@jtoker9758 Maybe 30 years ago. You pervert.

[@albertmoreno6947]

These shows are informative and educational, the recipes AMAZING, and the ladies are sensational 😊

[@mylenh]

I made this chili to the T and I have one suggestion... brown the beef then add the onions etc. When I added the veggies first the meat couldnt brown and I kept building up fond on the bottom of the pot that would eventually burn before the meat would brown, even using their baking soda trick. eventhough i had that one issue this chili was kept in the fridge and feed my family for 3 days! Very delicious!

[@melissarey2973]

Bagged grocery store chilis are likely stale. Find a carniceria with an open bin of dried chilies, usually near the produce section. You'll get fresher dried chillies.

[@Catlady77777]

Thanks!

[@misscndnwoman2177]

In all honesty this is The BEST flavor of Chile I have ever had or made. Recipe taped to my inside cupboard door. You girls are so right, as usual. Love from the Canadian Sister you never met 🌹🙏🌹🙏🌸🌺💖

[@shaggydogg3786]

Looks great! Have to try this. You two are the best. Love your show.

[@kathleenchisholm4672]

i've made this 6 times. simply delicious .......nice job ladies.

[@pattycoy5842]

I made this yesterday, and my husband and I ate the whole pot, not in one sitting, lol! Let’s just say there were no leftovers! Lol. The best chili I’ve eaten yet!!!!!

[@thewhitematstudio]

I've made this a couple times and it is pretty amazing. Great recipe.

[@Bob_Betker]

Just a word of warning when using the Baking Powder trick. I mixed the items (water, salt, baking powder, and ground beef) in what I found out to be an aluminum mixing bowl (not stainless steel) and it gave the ground beef and resulting chili a chemical, metallic taste. The Baking Powder interacted with the aluminum. Make sure your mixing bowl is not aluminum.

[@kareninalabama]

Did you actually use baking powder instead of baking soda, which is what the recipe calls for? If so, that may why your meat tasted metallic. Baking soda and baking powder are two very different ingredients that are not interchangeable.

[@bentbart234]

thank you ❣️ didn't, wouldn't know !! thank you.. am old party tray caterer, but way many cooks don't know, thank you big te !! ❣️❣️

[@newclaypottery7731]

​@@kareninalabama😊

[@hilaria7783]

Why does white people want to make Mexican food.

[@eyesproket]

I think its because you used baking powder instead of baking soda. I almost did the same thing.

[@trinajames7222]

Says an industrial cook/baker, y'all give me the fuel to my creative curiosity. I think I just need to get out of hospital cooking and find a place to grow. I love the science background too, love your cookbooks and how y'all share what didn't work too. Big love from Texas! No one cares if you don't like beans...just don't put them in, damn why does everyone have to be so obnoxious. Do it your way & share it, we all like to hear your twists on recipes. I just use a basic outline of any recipe then add what I know my family loves.

[@ColocasiaCorm]

Baking soda to catalyze Maillard. Collagen to gelatin. These guys have my respect!

[@josievanotterlo5191]

The chili recipe I USED to use was done in an hour. I will only make this recipe from now on. The technique and added nuances are game changers. Worth every second spent making this chili. My husband and I love this dish. Thanks!!!

[@garrett6064]

Sooo... the only thing I've been doing correctly is using beef. Time to up my chili game.

[@briantuma1502]

Once you grind your own chilies you’ll realize you’ve been missing out.

[@jameshampton1832]

When using beer just remember the 2 to 1 ratio. Drink 2 for every one you put in the recipe !

[@johnjohnson3709]

I love those two. They crack me up and educate me on food science and the best way to cook. Thank you ❤️

[@DannerPlace]

I've made this recipe hundreds of times since the episode aired years ago. Best chili there is, we eat it all the time.

[@leo.girardi]

Hundreds of time over a year? So you make this more than every two days? (365/2= Rounded down 182) Maybe you should make a bigger batch so you only have to do it once a week or so??? Just a suggestion.

[@DannerPlace]

@@leo.girardi R.I.F. (reading is fundamental), LOL

[@leo.girardi]

@@DannerPlace so is Math.

[@kareninalabama]

The math works if you read what he wrote. He said "since the episode aired YEARS ago." The actual episode aired on TV in 2017. He wasn't talking about this KZbin re-posting. So yes, he could have made this hundreds of times in 3 years/1095 days as of the time he posted the comment. P.S.- no relation to the original poster; just a coincidence.

[@kevinmccarthy6718]

I just make Chili today outside on my woodstove! I used my old Betty Crocker recipe, I wish I had looked this recipe by ATK up before I cooked. Darn!I don't know that I would have made my own chili powder, but i like the tip on using baking soda in browning the beef and the other tips! Will definitely try this recipe next time!

[@bradklaatu]

I've done this recipe a couple of times. Very tasty. I pour some over a BBQ'd steak and what a great tasting hearty meal.

[@frankpeter6851]

Must give credit where credit is due... This sounds nice! i love saucy foods!

[@rickmaldoo4205]

Whoa, ladies blew me right out of my compression socks

[@joeborovina4769]

Mine too !

[@patrickthenomad]

Omg, because everyone has diabetes! Now we know what our nations REAL ISSUE IS

[@MikeBoardley]

DO NOT SIGN UP FOR THEIR "TRIAL" MEMBERSHIP. You have to EMAIL or CALL THEM in order to cancel it. Seems very sketchy to me that this is the way they choose to do business. All I wanted was the Chili Recipe.

[@Ladybrite1]

Thanks for the heads up. I will just have to listen and take notes.

[@Corman7088]

>Yeah,just saw that or ,should I say, my auto-fill tipped me off. Set up in a way that simply clicking the respective box,my info ONLY comes up if potential problem might be extra emails? However,if they're not on the level/misleading/misuse my info in anyway then a blank will be all I see. It's all that remains&all they get.

[@rightbraincreative]

Really irked me when I followed the link to the recipe only to find it behind a pay wall. 🤬

[@mikehorvath9661]

2lb 85% beef 2TB water 1 1/2 ts salt 3/4 ts baking soda 6 ancho chilis 1 oz tortilla chips 2 TB cumin 1TB Paprika 1TB garlic powder 1TB Coriander 2ts oregano 2ts black pepper 1/2ts thyme 14.5 oz can tomato 1 onion 3 cloves garlic 1-2ts chipotle 2cups water or beef broth (my addition) 15oz can pintos with liquid 2ts sugar Salt to taste 2TB cider vinegar

[@bnasty7190]

But how was the CHILI?

[@ariesshine1857]

Nice !.. I use regular red chile pods & my chile turns out amazing but this was an interesting way to make red chile & we love jalapeno & serranos too..💃👌🇺🇸

[@sunshinejanice30]

Very close to mine. I use beer and chicken broth instead of the water🤤🤤🤤🤤🤤

[@giorgioa.tsoukalos2401]

What type of beer?

[@angies3196]

Do you have a preference on the beer you use? Or even for different recipes.. I have a chicken marinade recipe that looks great and it calls for beer..

[@angies3196]

@@giorgioa.tsoukalos2401 I guess I was writing while you were sending. Sorry lol.

[@giorgioa.tsoukalos2401]

Hey, dont worry, you asked it better than me @@angies3196

[@angies3196]

@@giorgioa.tsoukalos2401 no lol. You're kind. I've heard that you should use what you like to drink, but idk if that would always be the best idea.

[@2Wheels_NYC]

I've done this method for bolognese. Different ingredients, but great results!

[@crocodiledondii]

That was very interesting & educational. I almost ate the screen of my cell phone after it was made.

[@cherylsimmons784]

Boy! That was funny, but true... I felt the same way! Gotta make this chili soon!

[@ginorisbaber7084]

Thank you very much ! I prepared this chili recipe for my husband. He loved it.

[@Pete-z6e]

Ginoris Baber , if you ever get sick of him ,call me!!,

[@KevinHullinger]

I made this exact recipe and I’ve enjoyed ground beef chili all my life however, this is the best I’ve ever made. Preparing the ground beef with baking soda really makes a difference and the whole Chile’s add amazing flavor. Highly recommend!!!

[@JZWeaks]

Baking Soda!

[@KevinHullinger]

JZWeaks yes you are correct I I made the correction thank you. 👍🏻

[@dominiccrimmings6925]

Shame you didn't edit your spelling: chili and Chile's - next time out shopping, buy a dictionary rather than something for the kitchen ;-) FYI - for those in the UE and especially UK, when they say "ground beef" they are referring to what we call "mince" - just so you know (not that you don't cos you're not thick and don't need stuff explaining to you like some of the others)

[@toughbutsweet1]

@@dominiccrimmings6925 Chile is how you say it in Spanish :-)

[@kremove]

@@dominiccrimmings6925 Aren't you a pleasant fellow. UE? Do you need a dictionary or did you mean that to be in French?

[@susanreynolds5624]

I was just thinking about making some chili. I am going to try this over the weekend. Looks YUM!

[@765respect]

I just made this. The gravy is amazing and the beef is very tender. I made this on the stove top and it turned out great. I love how these women explain the science behind the cooking. Tomorrow this will turn into Frito pie, next day chili cheese dogs. I will make this again.

[@SarahLizDoan]

765respect honestly chili is most worthy as frito pie!!!

[@DietBajaBlast]

the bots are having a conversation lol

[@marypritchard9448]

Lee Klinglesmith 🤣

[@cynthiakeller5954]

@@DietBajaBlast We're just commenting on The Karen's Cook Show, lol!

[@emh8861]

Taste great with pasta too !

[@mr.bonesbbq3288]

BTW, th tortilla chips fer a masa sub, in a pinch, was pure dee genius... new groove learned in my brain...

[@stevewilliams7852]

you two have just gotten more beautiful over the years. today I'm using California chilies for a mild flavor and some North Carolina hot pepper vinegar sauce to finish. much love ladies.

[@berthasilguerogarcia7233]

I must say that it does sound like an excellent recipe. Definitely trying this receipe. Ty.❤❤❤💯

[@ManuGumi]

I use chorizo in my ground beef chili. It brings extra fat and a good spice base to start with

[@cynthiahunter519]

Me Too! By adding it , I won a Chilli cook off . :-)

[@inquisitor4635]

I add human skulls. Brains are mostly fat...so...

[@starwarrior7420]

@@inquisitor4635, 😋😋😋

[@PaulScott_]

@@inquisitor4635 actually mostly empty in most people so can also be considered diet food!

[@daveyhouston]

@@inquisitor4635 gross spare us Solomon grundy! Lol

[@erichmoeller2975]

I followed this recipe to a T but added 2 cans of extra beans kidney and black. Excellent. The best.

[@thedukeofweasels6870]

is it bad that I'm watching this while eating chili right out of the can.

[@stephenater9687]

Nope, get it however you can.

[@daveyhouston]

Yes! Lol

[@TexasScout]

Canned chili is only for hotdogs.

[@scotts7017]

TexasScout Noneofyourbusiness and lunch at work

[@MilwaukeeWoman]

I just add extra cumin and a pinch of sugar to canned chili. Also a little cayenne. Just because it comes from a can doesn't mean you can't fix it up a bit.

[@johnnyzee969]

you guys are amazing. keep up the great work

[@backpackmatt]

One of my favorite secret ingredients when making Chili is a tablespoon of unsweetened cocoa powder.

[@richmesa1970]

I substitute one cup of coffee for one of the cups of water. Mmmmmm

[@backpackmatt]

@@richmesa1970 That's a great idea 💡. Thanks 😊

[@jameshampton1832]

@@richmesa1970 i do the coffee in my chuck roast also.

[@majoroldladyakamom6948]

What the heck is/are those black spots in the pan BEFORE any ingredients are added?? HUH? Also, having been married to my husband who was raised on a 300-acre true Beef Master Ranch just south of Dallas, you only use beef cubes, never beans or ground meat. Really??? 😖😟😕😫😥 It's sacrilege to the dish...

[@MilwaukeeWoman]

There's more than one kind of chili. None of them are better, they're all just regional preferences.

[@kremove]

Yeah, it's really stupid to think that there is only one way to make such a ubiquitous dish that developed across the country and was often made with what was on hand.

[@UnspokenOldOne]

I add chipotles in adobo sauce as an additive to my chili for that flavor.

[@jroark101]

UnspokenOldOne so did they 2tsp

[@jillbaillio6523]

Just made it and it's the best chili I've ever made. I had about a pond and a half of chuck steak sitting around so I used that in addition to ground beef; it is delicious. Using dried chiles is brilliant.

[@MarilynJWenker]

this was the *perfect* recipe! OMG - and so much fun to make. I always follow their recipes exactly and this one is absolutely sensational!

[@davidlineberger9100]

It may be regional, but 85% ground beef is called Round hereabout. Chuck is 80/20.

[@StrayDogVideos]

Making this again right now. House smells amazing while it’s in the oven. Going to be my go to Chili recipe from now on, though I may play around with various Chile Pods. Grinding your own powder makes a huge difference. Also I’m trying an addition of 1 tsp of Cinnamon this time.

[@paulburkey2]

I was thinking about adding Mexican unsweetened coco or dark unsweetened coco powder

[@colleenpiechowski8511]

Why do peeps come look at recipes if they claim theirs is the best? They make additions and add to it without even trying the recipe first. Tsk tsk tsk

[@brendaG73]

Baking soda also helps prevent the gas most people get from eating chili beans. I add mine at the end, and stir til it no longer foams..... I'll start adding it at the beginning as well.

[@theldun1]

I add it when I'm soaking dried beans.. Helps with gas but also helps soften the beans and they cook a lil faster

[@brendaG73]

@@theldun1, i add it to dry beans too. 😁

[@ronaldpetrin5823]

Really. A deflatulant. I heard B.Soda was good for flavor.

[@davet1081AA]

Yeah, I add just a pinch to spaghetti sauce to reduce acidity. Don't overdo it though, more than a pinch and you will taste it, you don't want that.

[@jacquelinebates5650]

This recipe LOOKS delicious! I wondered whether you could finish the cooking in a slow cooker instead of in the oven?

[@RockeyToes]

I've got this going on the stove right now. I can't wait to try this! Thank you for such a delicious and easy to follow recipe!

[@pipe887]

Fantastic! Another one I can’t wait to try.

[@vikingrbeerdserkr8406]

80/20 is the most common for ground Chuck.

[@arianadiego3709]

85/15 is ground round where I shop...still flavorful, but much leaner than chuck; I like both..

[@alexblaze8878]

Ariana Diego eh. It’s all silly really when you think about it. Just buy 80/20 and then... If you want 85/15, brown the 80/20 and then drain off a quarter of the fat. Want 90/10? Brown the 80/20 and drain off half the fat. Want 95/5? Brown the meat and drain off all the fat. (There will still be about 5% clinging to the meat that you can’t drain off) Boom.

[@joseph_b319]

80/20 you are draining off too much fat. 85/25 not as much fat to render out but it all stays in the pot.

[@vikingrbeerdserkr8406]

@@joseph_b319 80/25 is what I use.

[@josesantin9082]

A couple of changes I made to your recipe. First, use chicken broth instead of water, second, use fire roasted canned tomatoes. I made this recipe (without beans) and got rave reviews. Will be trying more variations in the future. Keep up the good work!

[@dreyes424]

Making this now. The house smells amazing. Instead of baking in the oven, I'm trying it out in the slow cooker for 4 hours. Hope it turns out ok.

[@monafaye6063]

How’d that turn out?

[@dreyes424]

@@monafaye6063 Turned out amazing!

[@Potter2984]

Made this last week. Amazing

[@HD-yg2iv]

Am I the only one it bothers when people prepare raw meat with jewelry on their hands?

[@pjeffrey4444]

Yes.

[@wumba1228]

Yep!

[@pattycoy5842]

I just made it! Could have eaten the whole pot, but I didn't! Leftovers tomorrow! Best chili I've ever eaten!

[@dorriehernandez8213]

My mom, when alive, introduced me to your site. It has been years since her passing. I’ve just rediscovered your humor and ultimate teaching lessons and infinite joy of cooking. Thank you for bringing joy to the forefront of cooking. Dorrie Hernandez

[@cookingwithchaos4080]

God rest her soul

[@mariapazlucio5900]

I Totally Agree!!

[@kathleenhardwick7650]

Looks just wayyyy too good. Making it today.

[@barbarabird3827]

Thanks for the heads up on long slow cooking! It really improved, tenderized, the second half of my pot of ground moose chili ! (I start with bacon since moose is so lean; use black turtle beans since "some" prefer the texture.) Can't wait to do it with your seasoning - time to go shopping for chilies!

[@ryankiblinger3382]

I love your chili powder. It is pronounced "ON-Cho" not "An-cho" though. I would also endorse adding a mix of gujillos and chile arbols. But, then you added beans and tomatoes. Chili doesn't have those items.

[@10essee16]

I just wanted to say thank you for this chili recipe variation! I love chili. All different kinds. With beans, no beans, Hamburger chili, Venison chili, etc.... the list goes on. My house smells incredible. Recipe was very easy to follow. You’re right! Making your own chili powder really makes the difference. I look forward to more of your video’s!!

[@mariaelenasanchez2741]

I have a question 🤔 how many dry pper you think they used for this recipe 🤔 please 🙏🏻

[@Pumbakuko]

@@mariaelenasanchez2741 at the 1:15 mark She said: 6 total Ancho chiles.

[@TexasScout]

I’m glad you paid homage to Texas in that Texans don’t put beans IN their chili, they put chili ON their beans.

[@Taylor314T5]

I’ve been told I make a good chili, and I was skeptical about this video....ignored it for a week.....but now I need to try this. Good tips.

[@MadLadsAnonymous]

I know this is an older clip, but how would one adapt the recipe to a pressure cooker like the instant pot? If it's 1.5-2 hrs in the oven at 250, can I go for 1:00 hr on Low in the pressure cooker?

[@dannivaaj1083]

Best chili ever! Tastes even better after it sits for leftovers the next day. Thank you for this recipe! Definitely a keeper and go to recipe in my household :)

[@YogaIsHome]

Just made this chili for the second time and it is amazing!! So delicious! Thank you :-)

[@WestieKatie]

This chili was perfect. No beans, and I added brisket 😍😍😍

[@cindylawson7378]

Thank you!!!

[@clarenceyee3529]

Dear god, enough with those ridiculously USELESS horizontal cuts when dicing onions. The onion has natural horizontal layers. Why the hell are you duplicating it?

[@Will-sh8kl]

Because chef ramsay cuts them like that.

[@juansierralonche9864]

All chefs do this. Your message has not gotten to them yet apparently.

[@r1l56me]

I took a class at the French Culinary Institute (now called the International Culinary Institute) in New York City about 15 years ago and they taught us to make the horizontal cuts. The French don’t change their ways very easily.

[@russellchard]

They are NOT "useless horizontal cuts". They are less necessary on the middle third of the onion because the onion layers follow a more horizontal plane. However, on the two outer thirds of the onion, the layers follow the curves and take on a more vertical plane. Without the horizontal cuts, those outer aspects of the onion get cut into strips and not truly diced. Chefs don't cut that way out of tradition, they cut that way because it's practical and best serves the requirements of the recipe.

[@timmytide1]

My adjustments are Add dark red kidneys and crushed tomatoes plus cook it on the stove top for an 60-90 minutes but add your beans during the last 30-45 minutes.

[@lorenzo8495]

I love how the chefs of this channel explain the recipes. Thank you! ❤️

[@touchedbynature5445]

Amazing. Thanks for sharing. 🇬🇧

[@mike856ms]

I am so trying this oven method. Amazing looking chili.

[@nanoflower1]

I'm not sure why they went with the oven over leaving it simmering on the stove top. I've always left my chili simmering over low heat for a few hours on the stove top and it's turned out well.

[@tulljack8472]

@@nanoflower1 I've never tried it myself but they say by putting a stew in the oven (after getting it to full heat on the stove top) it will cook much more evenly.

[@JE-western-rider]

00:03:45 or so ..... The cook added Thyme - said it gives the chili a floral note

[@jerryhubbard4461]

I am sure this is some great chili, but I love a chopped bell pepper in my chile and some good old corn bread on the side. Chef Jerry

[@dominiccrimmings6925]

Spellcheck: Chilli has 2 "L"'s as far as I know.

[@bobmurphy212]

Dominic Crimmings well you’re wrong you wanker prick

[@kellyokamoto1604]

That is exactly the first thing I thought of adding to this recipe after seeing this vid!!!

[@maem9246]

@@dominiccrimmings6925 " Chili "

[@SarahLizDoan]

Jerry Hubbard me, too!

[@michaelalexander3828]

I useCarroll Shelby’s Chili Kit. Chunks of stew meat, no beans, no masa, extra ground cumin. Secret ingredient: a very small amount of mezcal.

[@hxhdfjifzirstc894]

I'd like to see a spicy steak chili with no beans.

[@betterdeal11]

I have made this about 5 times and I do not use the baking soda as I find I can taste something that I do not like. BUT it is great chili

[@farmerbob4554]

I like mine to taste a little like mole so I include cinnamon and allspice in the chili powder masala.

[@Djoser122]

I remember The Joy Cooking has a recipe I made once called Cincinnati Chili that adds cocoa or unsweetened chocolate, so it was very mole-like. Delicious!

[@farmerbob4554]

Rob Clancy Thanks for the tip. I have Joy so I’ll look it up!

[@sueannesullivan3827]

Way way way too hot for us even though I used 1/3 of the Chiles and 1/2 the chipotles…. it was still way too hot. Threw out the leftovers which is rare for me. . 😛Good techniques presented here and will make again but will definitely modify, aiming for more savory flavor, and much much less heat. I made cast iron skillet cornbread to go with this and it was the hit of the meal.

[@arlene9342]

Julia and Bridget make the best team!

[@matthewbradley3395]

I think Bridget is a very sexy lady. There's just something about her.

[@jonathanjensen189]

@@matthewbradley3395 I don't see a ring... go while the gettin's good

[@matthewbradley3395]

Yet she is married. More's the pity. She probably takes the ring off while cooking. I do.

[@krissunderland3355]

@@matthewbradley3395 Holism looks, make up free, works every time.

[@ocelotxp]

For a kick you add ...black pepper? Stopppppp..............

[@vanscoyoc]

Julia talks about smoking pot at 1:23

[@susanmurphy958]

You dick vanscoyoc.

[@rufusred44]

She said, "pot be smoking." ha ha

[@vanscoyoc]

@@susanmurphy958 thank you!

[@susanmurphy958]

@@vanscoyoc you're welcome vanscoyoc.

[@5610winston]

Just made it for the first time. I'm glad I didn't add the chipotles before tasting it. I might suggest toasting the chilis over the side burner of your outdoor propane grill unless your range hood moves more ait than Hurricane Camille. I almost choked on the fragrance while toasting the anchos. This may be an ideal recipe for low and slow indirect heat braising in your grill. The amount of chili powder did, as you said, put the chilis to the front, perhaps a bit too much. The sugar and lime at the finish gave a fine brightness.

[@myhappynest6125]

Holy Cow! I’m gonna tuck this away for next Fall! Thanks ladies 😘

[@lorettabridges7751]

My Texas raised husband says no beans in Texas chili. Add beans and it’s Tex/Mex. So that’s how it was at our house. The preparation of your own chili spices is a great idea. No beans.

[@wright96d]

Still haven't brought myself to buy whole chiles, but I've upgraded to using ancho powder in combination with the other spices instead of premade chili powder. I've noticed, even in the ATK best chili powder, Morton and Bassett, it's way too garlic powder forward. It really helps to make your own blend even when not going with dried chiles.

[@wright96d]

I just made this again for the first time in a year, and my God, I still can't believe how good this is. I'm still only using Ancho powder instead of whole chilis, but I might have to try it soon, because if it's out of this world good with powder, whole chilis would make it out of this solar system good.

[@prm5960]

​@wright96d How much powder did you use as a replacement for the 6 anchos? (I tried looking up a conversion chart, but one worked out to 3/4 cup! 😬)

[@wright96d]

@@prm5960 You probably would need to use that much to actually match the amount in the recipe, to be honest. I just use 2 tablespoons. Maybe I should start upping it to at least 3 or 4. And make sure you get good ancho powder. Some of the stuff on Amazon is so light it’s practically paprika. The stuff on spice house isn’t cheap but is very good.

[@prm5960]

​@@wright96dWoof! "Puttin' the chili first," indeed! Thanks for the tip!

[@Isambardify]

I think 85% lean is called ground chuck if that's the cut it is. It could be anything couldn't it? Especially if you get your meat from a butcher the mince will be a mix of all sorts of cuts unless you specify you'd like chuck.

[@LoverofAllThingsGood]

Myum this looks amazing and delicious and simple 👨🏾‍🍳😋

[@cosmos9688]

Hello? ATK Video Editor? I know Bridget acts as the audience stand-in here, but why did she explain the purpose of using baking soda (2:16) only to later say that she was doubting Julie about it working (6:10)?

[@Fenlandia]

Popped collars? Love their recipes but I'm gonna make fun of someone sporting popped collars in 2019.

[@dicedrice7216]

It's a practical thing. If you're wearing a collared shirt and you have to put on an apron it's easier to get the apron on and off with a popped collar. Plus it's more comfortable on the neck.

[@markzeddo6033]

To bring this to the next level, my inclination would be to start with whole cumin, coriander, and black peppercorns. Dry-roast them individually, just like you did the ancho, then let them cool for a few moments and add them to the food processor with the rest. This should bring a lot more flavor than starting with cumin that was ground however many months ago, and never dry-roasted! In addition, my inclination would be to fully brown the onions: that is, let them go for a half-hour or so, until they are fully brown, instead of the 4-6 minutes suggested here. But it really comes down to what you like.

[@kremove]

Definitely roast then ground spices are the way to go, but I am doubtful about fully browning the onions. When I do that, the whole dish has a French onion flavor. I like that flavor, but probably not in chili.

[@sarahmcalpine2058]

85/15 has always been "ground round" in my grocery stores. Ground chuck is always 80/20... anyone else??

[@mAssbagflyer]

ground chuck is usually 80/20, youre right. ground round is usually leaner. but just ask your butcher.

[@davidhoffman1278]

I just get 80/20, 85/15 or 90/10 ground beef. Chuck, Round, Sirloin or some combination of them. I am not picky.

[@dalededen]

My stores here rarely grind 85/15.

[@sarahmcalpine2058]

@@dalededen go 80/20! More fat always seems better in the long run...you can regulate by draining some or all as well.

[@cindysnider7970]

I put sausage and hamburger in mine .its good

[@italobambino43]

ATK never disappoints, Bridgette and Julia, you rock! This i made tonight, it was the best Chilli i ever made, the baking soda, salt and water does brown the beef! Thanks for this recipe!

[@stevyd]

I'm not a big beef fan (grilled rare bone-in rib eye, being my only exception), and haven't ever made a ground beef chili before. Every Friday night I make dinner at my niece's, her husband Steve, and little Jack's house. They love beef, so I thought I'd try this recipe. OMG, they all loved this chili, and so did I. Such a deep, rich, and complex flavor, that only the toasted Anchos and seasoning blend could provide. I will admit that I forgot to buy the chipotle chilis so the flavor would have been even better. Otherwise, it's so easy to make. The hardest part was getting the dried Ancho Chiles because I had to drive 5 miles away to get them. Oh, such pain and suffering...NOT! I even made the Friday morning cooking easier by toasting the Anchos and pulverizing them with the spices and tortilla chips the night before. I then froze the spice mix overnight. It was so good I'm really thankful I doubled the recipe, brought half home and froze it. Of course, now I'm thinking if I hadn't froze it, I could have eaten it for breakfast.

[@solarisattachments6586]

I've been making chili wrong for so many years! I can't wait to use this recipe. Thank you!!!

[@LarryDickman1]

There is no wrong way to make one's chili if it gets eaten. 😁

[@francescamorrocublass5101]

This was the worst recipe. Extremely hot and I followed the recipe to a T. Every time I make a recipe from America Test Kitchen it sucks. I am done.

[@petenelson6612]

Made this tonight! I left it in the oven for 1.5hrs, wish I would have had the patience to leave it in longer. Very good!!

[@miriamchristian9675]

I will add just one thing - Bay leaves -- to my chilli. This recipe is fantastic -- looks delicious. Thank you for a wonderful video!

[@MrScotttraynor]

this reminds me of the Alton brown Chilli recipie

[@joedebosco3047]

RIP OFF! Will not allow you to print recipe unless you subscribe to a Webb page at $4 a month!!!