This Chili Recipe Might Just Change Your Life!

[@yurapit88]

2 years! Very nice, we love what you do, don’t stop!

[@SirAanonym]

It only took two years to lose all that hair?

[@davidsachs6619]

IWNDWYT

[@michaelsalmon6436]

Agree! Happy chili, everyone! And please pray for some fukkkin peace on Earth!

[@MrScratch69]

​@@michaelsalmon6436fuk yeah!

[@mrbushido1185]

Just tell me why that dude beating the fridge

[@shawnnoland7770]

I think you deserve all the praise in the world for not drinking for over two years!!!! Also, you are one of only two people that I watch EVERY single video you make. Thank you for helping me be a better cook for my husband and friends!

[@bloodeagle2234]

I'm just curious now, what is the other channel, I wanna check it out haha

[@emerybryant]

same 🤔

[@bluegirl4079]

Yes! Stay strong, man! You, your health and your life are worth it!

[@rachelwest1642]

Making this tonight and it smells soo good. Trying to be patient

[@behringerm]

From a Deep South cornbread maker: (1) Heat your fat that is going to INTO the cornbread in the cast iron skillet on the stovetop while you make the batter. Extra points if you use bacon fat (2) Pour the hot fat into the cornbread batter when both the skillet and the oven are preheated (3) Then pour the cornbread batter into the hot skillet and bake in the oven The cornbread will come out of the skillet with out difficulty, and your guests will have more risky edges to eat

[@adroitus]

I like the way you improvise on the fly when things don't go perfectly. Demonstrating that things don't always go according to plan, but that doesn't mean you've botched the food, is super valuable for home cooks.

[@wed_ward]

"it yums in your mouth!" - I'm sold

[@heavyq]

Marcus was such a great addition to the channel. He's the perfect accompaniment to Sonny's over-the-top antics and I love it.

[@ryanj610]

Agreed. Looking like Eminem, this episode.

[@rinnypink]

Who is Marcus?

[@pank9902]

@@rinnypink marcus is the camera guy and effectively the comedic foil lol.

[@rinnypink]

@@pank9902 Ah. Thx.

[@zeusjuice7566]

For anyone wanting written directions: **BASE** 1. Char red peppers on stove over open fire until black all around 2. Place charred peppers into an air tight container to steam for 10 minutes, then remove most of black skin 3. Roughly chop 2 of the red peppers, dice 1 red pepper (save the 1 for later) 4. Remove seeds from dried chilies (ancho and guajilo) 5. Turn stove to medium heat and add beef broth and dried chilis, bring to a simmer and cook for 20 minutes until chilis are nice and soft 6. Add beef broth, chili’s, and 2 roasted red peppers, 2 tbsp chipotle in adobo to a blender until smooth **MEAT** 1. Toast 1 tsp coriander seeds and 1.5 tsp whole cumin over medium heat for 5 minutes 2. Let cool for 5 minutes, then grind in mortar & pestle into spice powder 3. Add beef to pot over high heat for 5 minutes (no oil needed since high fat) 4. Scrape bottom and cook for another 10 minutes until browned 5. Add 1 diced yellow onion, 3 medium carrots, and 5 garlic cloves to pot with beef and cook for 10 minutes 6. Add 5-6oz can of tomato paste and cook for 5 minutes 7. Add 1 roasted red pepper, coriander & cumin, 1 Tbsp chili powder, 2 tsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 3 tsp salt, 1 Tbsp brown sugar and cook for 2-3 minutes 9. Add 1 Tbsp Worcestershire sauce, and 8 oz canned tomatoes (crush in hand) 10. Add **BASE** mixture from above 11. Add 12oz IPA (or stout for richer/darker) 12. Add 1 stick cinnamon and simmer over low (just bubbling in the corner) for 1 hour, taste and remove cinnamon and cook for 30 more min 13. Skim top of broth with ladle and place fat (should be red) into a small bowl for later 14. Rinse 1 can kidney beans and 1 can pinto beans under cold water, then add to pot 15. Can add seasonal vegetables, like corn 16. Cook for another 15-30 minutes until beans are cooked 17. Drizzle fat (red color from step 13) over top when serving **TOPPINGS** 1. Take stack of tortillas and cut in half, then cut from the middle in (shaped like a pizza slice) and fry in peanut oil at 350 degrees for 2.5-3 min a) Place on paper towels and sprinkle with flaky sea salt 2. Dice up green onions 3. Grate cheddar cheese

[@theredbeardbard]

You guys are such a great team. Your energy and excitement is contagious!

[@McNasty43]

I think the key takeaway from this video is to evaporate the moisture from your beef and vegetables when doing things like chili, bolognese, etc. You develop a lot of flavor and drive off extra moisture. And it's easier to get rid of the excess liquid when you're sauteeing over high heat vs trying to reduce down through simmering. Basically, let the ingredients cook down until they sound like they're frying. Then you can judge how much color to let develop. Stephen Cusato from "Not Another Cooking Show" details this really well in his Bolognese video.

[@Master_ShakeZilla]

Actually, the key takeaway is to keep pocket sand on your person at all times in case you chance upon a fridge that is just BEGGING for a beating.

[@pelqel9893]

In North India, this is called "bhuno" - to dry a fresh ingredient in hot oil/fat to release water and allow browning to occur. The English word "frying" doesn't fully capture this idea quite as well.

[@PinHeadThePopeOfHell]

Anyone who knows anything about cooking knows this... You are spot on... But also when you take away that moisture develops the crust on the meat

[@johnnyflawless]

I'd say for both chili and bolognese, reduction through long simmer is the way to go as you just develop way more flavor the longer it simmers and it truly makes the meat melt in your mouth. 3-4 hours for my bolognese at least and it tastes like it came from a high-end italian restaurant.

[@McNasty43]

@johnnyflawless You gotta do both. Simmering can't develop the browned maillard reaction flavors, but you need the long slow cooking for the velvety texture and mouthfeel

[@murphamurphy]

I cooked this yesterday and it is full of flavour. Charring peppers, adding beer… it’s taken my chilli to the next level. Cheers

[@24kachina]

Touche. I live in Tucson, AZ and have cooked my whole life, consider myself a chili connoisseur. THIS IS A MASTER PIECE. Definitely worthy of a proper fridge beat down.

[@teamchiina7111]

Very similar to my recipe - I also use mexican oregano and sometimes if I'm feeling lazy I'll use a dry chili powder instead of steeping the dried peppers but the big game changer, and what gets me called a cheater in chili competitions at work, is that I use a blend of chorizo and my own ground beef.

[@Goldnuggetrudolph]

Chorizo? Interesting. What kind and what ratios to beef? If you don't mind.

[@marshalljackson1944]

Congrats on the two years! I just hit four years a couple of months ago and it was a life-changing decision. Also, I'm an Aeropress convert as well! I've had mine about three years and it's my daily driver for coffee. In my opinion you can't get better home brewed coffee.

[@thatdudecancook]

congrats on 4 years! that's amazing

[@NC-oy8hq]

Cincinnati chili sucks. Almost no cinnamon is preferred. Or none at all.

[@sirenknight8007]

I have one of these in one of my Amazon wish lists and it’s almost Christmas! Coincidence? Foreshadowing? Hmmm…

[@nikooooo7661]

curious but whats life changing about it? I cant imagine not having a few high end cocktails at the nice restaurants i enjoy going to downtown once n a while lol

[@9thecolor51]

@@nikooooo7661 Alcohol becomes decidedly not-fun when it affects the quality of your life, i.e. alcoholism.

[@interpolagent9]

I worked in restaurants for about 40 years, and I gotta say, you have a sh*t ton of great home cooking recipes and methods. Keeping it simple is sooo enjoyable and rewarding. I'm kinda new to your channel, and I love the way you beat up your old fridge. I don't know the story behind it but as a former chef, I can somehow relate. Your production, videography, dialogue, etc. is exceptional. Anyone could cook anything you make. You know I'm gonna try that chili. Cinnamon is so under valued.

[@garyco766]

So, grinding your own brisket, grinding your own spices, pickling your own onions, making your own tortilla strips in a recipe that requires roasting, blending, browning, brining, frying, boiling, baking, simmering, and adding ingredients in like 8 different stages so you don't over cook any of them... is keeping it simple. Good to know.

[@john2k24]

@@garyco766it can definitely all be done at home, not that difficult

[@garyco766]

@@john2k24 Sure, but for your casual at hime cook you're talking about like 3+ hours of work, and witht the distinct possibility of screwing up several steps where you can quite easily overcook things.. It's *not* simple. Simple is a basic smashburger (not one where you grind you own meat, pickle your own pickles, etc).

[@fridarey]

@@garyco766 I think these things *do* keep it simple. Making a chili or a ragu, you're gonna be there 3+ hours whether you do anything fancy or not. Steps like grinding meat (if you have the equipment - I don't) are actually super-simple and they don't add to the total time yet do add to your control over flavour. Same with properly browning/reducing etc: you're gonna be there anyway, why not learn how to use that time wisely? I'm never without pickled onions in the fridge, it's one of the easiest things to make. Same with toasting spices before grinding: it's effectively zero skill for a big benefit. Learning these easy tips that literally everyone can do really lifts your game and you don't need to worry about skill issues, it's not like making something actually difficult.

[@RawRealRetail]

@@garyco766 But it is tho. Put the video on and keep rewinding when it gets ahead of where you are. It is actually very simple despite 100 minutes of prep and 2 hours of cooking. It's actually bonkers easy, just follow directions to the letter and it's real hard to fuck up. Source: I could not cook 2 years ago but KZbin made me chef. Following directions carefully is not a hard thing to do, and that's the hardest part of cooking I have seen.

[@Abellardo]

Props on you for not drinking for 2 years! I am currently struggling with alcoholism and understand how hard it can be (not saying that is why you stopped drinking). Big fan of your recipes and content! keep it up Sonny

[@vivakatrob13]

You and me both friend, I wish the best of luck for you. It’s so hard. Never thought I’d be here.

[@Abellardo]

@vivakatrob13 keep it up, friend. We will progress together!

[@vivakatrob13]

@@Abellardo We’ll be okay! It’s a struggle. We don’t have to struggle forever! I hope you’re doing okay and working towards health and being content. We can do this.

[@christophermcdowell9063]

I was down for three years, sober for three, down for another seven and been currently sober for another three. I don't know how you're doing right now, but I can tell you that if you are struggling, don't ever look at relapse as a failure. I never got down with A.A., my dad did though. It was from him that I 1st herd one day at a time. If you can only go one day being sober, that is a good day.

[@golsonca]

Making this with the family today for Christmas Eve. I used 2-1/2 lb. of fresh ground brisket, 1 lb. of ground pork shoulder, and 2 tablespoons of saved bacon fat for browning. I also added celery instead of carrots. It is simmering now, will add the beans and 1 can of corn nibblets in a couple hours. House smells amazing, and the taste is already incredible. Very dark with many layers of rich flavors Thanks to you & Marcus for the entertaining and informative channel. My kids (and wife) are always happy when they see me watching you for meal ideas!

[@MisterBones223]

I've never been disappointed with your cooking!!

[@marykimberlyhayes]

I like it con carne no beans! Looks fab! I also love Ancho & Guajillo chiles such a rich savory foundation to everything.

[@Jasonwillcook]

Pocket sand to the fridge was extra devious! 😂

[@Enhancedlies]

The grind on the beef is way finer than i have ever seen before... and i love it tbf

[@akira3871]

I think this Is the very first youtube ad ill actually purchase. It looks good!

[@McNasty43]

2 things to know about the Aeropress. Firstly is use a fine grind. You need the grounds to be almost espresso fine. Second is that they make kind of a small cup of coffee. A DELICIOUS cup, but the capacity is not very large for us big sippers.

[@joeq71]

Love your channel. Your love of food and enthusiasm for what you do is a joy to watch. Keep up the amazing work!

[@NancyLiedel]

A bunch of us were all talking about our favorite KZbinrs for food. You were right up there!

[@nateb2715]

I literally made this almost exactly last weekend. I use chunks of beef chuck though, I like it chunky!

[@lemonadejesus5485]

Same bro! I like using some oxtail or beef shanks to bump up the gelatin as well 🙌

[@toom8rs15]

@@lemonadejesus5485 Nice tip Thanks 👍

[@kasper_429]

This is what I was gonna say. I got kinda sad when he ground all of that beautiful brisket up, lol. Just trim some of the fat and cut it up all chunky like. That would be perfect!

[@Mangio-GourmetChannel]

This tutorial is awesome! As a cooking enthusiast, having cooking channel, I appreciate your effort in teaching new recipes

[@nikonlinevids]

WOW! The best 15 minutes I've spent watching you make CHILI. You are incredible! A Genius!

[@FPSmoto]

I like how the grind of your meat is smaller than the ground beef you'd normally get at a store. The smaller pieces I think help hold the chili together better.

[@jayfiverridesusa]

I want more of the piano music with the slow motion hitting the refrigerator in the backyard! Great videos as always

[@robertthabassist]

This channel needs to grow WAY bigger! Best cooking show on youtube!

[@thedrunkencookmostly714]

You really are an amazing chef and have perhaps the best site on youtube. I’ve been watching your old videos and the transformation is mind blowing. Can’t wait for the next video.

[@justinallen2651]

Looks amazing. I’ll be making this over the weekend, no question.

[@AbigailLee7]

Yes. YES I tried this. And doing the pepper blend in the vitamix….HEAVENLY 💗 love the channel!

[@swansong04]

Did this chili the other night. It was amazing with a lot of depth in flavors. definitely not a quick chili to make but well worth it.

[@mcbumped]

Did it change your life

[@swansong04]

Nope. haha@@mcbumped

[@themadhatter227]

That chile in adobo sauce really packs a game changer in flavor. Marrying that with the brown sugar and it transforms the chilli from run-of-the-mill, to a smokey treat. Control your measurements because you dont want it to be a sweet bbq sauce. Remember that supporting flavors need to be in the background. The star of the show gets the foreground. Its your chilli, so you decide which ingredient is the star and stands out.

[@wolfman011000]

We like to make our chilli the day before a night in the fridge like with stews improves the flavour. It also allows the fat to rise to the top and set solid making it eat to remove as much or little as we want. Making really large batches and freezing or canning for later saves on money for gas/electric and time later as well. Good to see an excellent simple recipe for chilli, take care, God bless one and all.

[@ipaqgps]

Yeah I want to freeze some too. But is this really a simple chili recipe? 🤔 I haven't made chili in 45 years and then I used a chili seasoning package. Can't imagine a more difficult recipe and would it be significantly better.??. Do you have one or a link to a more complicated one? Wanting to have a favorite chili recipe for my file... or could it be possible to have a few really good and slightly different chili recipes?

[@wendimooreart]

This all looks so delicious! I’m a Southern girl. I live in Alabama (where I grew up), so I have a lot of experience with making cornbread. My mom’s method of greasing the pan with shortening didn’t always work to stop the cornbread from sticking, so I changed the way I do it so it rarely sticks now. I preheat the pan in the oven with a little oil instead of butter. When it’s done, I turn it out on a plate immediately after I take it out of the oven. It never sticks and is perfectly brown every time.

[@John_Redcorn_]

Yep. Oil in pan and hot oven. I even leave my cornbread in the skillet, i dont bother taking it out when its done. Just wipe the skillet with a few paper towels before storing it. Keeps its seasoned and cornbread will never ever stick

[@dancoleman8467]

You are absolutely my favorite cooking instructor. I'm a very serious home cook. I've worked in the food service industry for many years - retired now, and taking pride in preparing amazing meals for family and friends. I'd love to meet you someday. God bless for what you do.

[@rileym2678]

I’ve revisited this video 3x. Each time- I’m told I’ve made the best chili they’ve ever had. (I don’t include the beans, and I live in southern OK *basically Texas*). Thank you for this recipe. 🙏🏼 the carrots and the drying out of the beef are TOP NOTCH tips 👏🏻

[@Satans_lil_helper]

I like to add a can of pickled jalapeñoas and a handful of sharp cheddar in the cornbread. That chili looks like it would put me in a lightweight coma. 😋

[@Manchupacabra]

Were the fresno chilis in the video? I see them listed in the ingredients, but when do I add them? Blistered?

[@slabriprock5329]

Looks great! I like to put sliced mushrooms in mine, and if I'm in a really weird mood, diced water chestnuts. A nice little surprising crunch. Keep having Marcus taste test it, that's a highlight.

[@lachutequimarche8074]

Sign me up for both of those in there! I’m always down to munch something extra.

[@Rustyshackleford752]

Sliced mushrooms and water chestnuts in chili?!?….that sounds absurd

[@vivakatrob13]

@@Rustyshackleford752You’re right. Absurdly delicious

[@jumpieva]

just wrapped up making this today. the pickled onions are def strong on day 1, but when actually in the chili still balanced fine. I nearly made myself sick eating so much. I also did a first go around to see the spice level of my chili pods and family tolerance. Fantastic!

[@toom8rs15]

I love making chili I love eating it as well I’m a big proponent of freestyle I look at chili as being more about technique than specific recipe/ingredients I never make it exactly the same twice I couldn’t even if I tried 😂 By sticking to technique and treating every individual ingredient accordingly I consistently end up with great chili What you just demonstrated looks fantastic Thank you ❤ Love the focus on browning the beef

[@PerfectDeath4]

Especially when there are some seasonal ingredients I can get when I visit my parents and walk out with vine ripened tomato or more zucchini than I can deal with. xD

[@Roberto-oi7lm]

I frequently add tomato paste to dishes like this chili recipe, pasta sauces, and various brazes just like you did in this great video with one small difference. Tomato paste benefits from being caramelized by scraping whatever is in the pan to the edges, creating a bare spot in the middle of the pan which will quickly get significantly hotter than the area of the bottom that is covered by the ingredients. Add the tomato paste to this hot bare spot and let it cook there for a minute, stirring a little bit to keep it in the center without mixing it in. When it begins to caramelize, stir it into the rest of the ingredients and carry on. This simple technique really does make a difference in the flavor profile.

[@Aliyen]

Well, if it yums in my mouth, I guess I have to try it.

[@grantsims1729]

Dude, love the passion, damn good recipes-I've made many, real tips and tricks-and real world cooking problem solving. You my fave KZbin cooker man! Keep it up! Congrats on 2 yrs. That's HUGE. LOVE YOU. BLESSINGS.

[@lexotansteele2755]

A handful of pocket sand towards the fridge, Rusty Shackleford style. Shi-shi-shaa!

[@melange78]

You don't get a good maillard reaction if you brown all the meat at the same time, particularly not in a pot like that with high sides. You should always leave out about 25-30% of the frying surface to get a good maillard reaction. It means it takes longer but you get a much better consistency. It isn't as important with a chili as it is with other meat dishes but it bothers me when I see so many KZbin chefs who doesn't know this.

[@bennickerson9581]

I just made this chili and it definitely yummed in my mouth

[@ryankiblinger3382]

That isn't chili. Lol. Chili doesn't have beans.

[@didi012578]

​@@ryankiblinger3382I'm so sick of this argument. Move on! 😂

[@ryankiblinger3382]

@@didi012578 it's not an argument. Just a simple fact.

[@Beast-mf7br]

@@ryankiblinger3382 beans have been in chili since the 19th century, deal with it...literally nobody cares about this argument...go blame Texas if you don't think chili with beans should be considered chili.

[@seanelgin]

@@ryankiblinger3382 correction - true TEXAS chili doesn't have beans. Fair game elsewhere. I made chili with beans for years while living in Texas for most of my life. You can put beans in your chili and call it chili, and I think it's actually pretty good, but the true Texas chili definition definitely leaves out the beans. Doesn't mean chili can't be good with or without beans.

[@procore123]

I’d like to say that cornbread loves whole grains and cayenne and Nancy’s cottage cheese(moisture goodness gems after it’s cooked) Doode, have you tried that?

[@VallornDeathblade]

Some advice to make this even better. Toast your chilies before rehydrating them, toss them in a dry, hot pan until they nearly smoke then add the hot steeping liquid. Good on you for using beef broth but I like using just water so I can control the chili flavour more accurately, I add beef broth later. When blending the chilis don't be afraid to add more aromatics. Load that thing with garlic, onions and even mushrooms. Absolutely the right move browning the beef. You can achieve the effect more efficiently by doing it in halves since there's more space for the water to evaporate so it browns faster. You can also spread it on a sheet pan and do it in the oven while you prep other things if you're in a hurry. Coco powder is a great cheat for making any chili taste better, it adds so much depth.

[@toom8rs15]

I love adding a small amount of dark unsweetened chocolate to chili - bbq sauce - and a host of other deep flavored dishes - an awesome addition that certainly adds depth of flavor 👍❤ Plus it keeps people guessing 😊

[@TheCuriousNoob]

The chocolate advice SOUNDS ridiculous but it really does work. Make sure it's unsweetened though

[@JustinLesamiz]

You probably don't need to be so condescending.

[@VallornDeathblade]

@@JustinLesamiz If you think that tone is condescending rather than me trying to be helpful and offer some of the chili tips they missed, you spend way too much time online. They made a damn good looking chili, but it still can be better.

[@randt9525]

Looks amazing planning on trying it out soon. Going through the recipe ingredients you mention 4 Fresno chilis, however, nowhere in the video they are mentioned. When did you envision adding them?

[@Patrick-hl4fo]

This is almost identical to how I've been making chili. I also love cinnamon in it. Like a pinch of msg too. I freestyle as you put it and use up all my veggies - mushrooms, corn, broccoli, snow peas... So so good. I make a bunch and freeze it and then have chili ready to go whenever

[@ipaqgps]

Watched this video and the color is beautiful! I'm looking forward to making it soon. Looked at the recipe list and I see Fresno peppers. I don't remember you showing them. Did I just miss it? You are fun and motivating to watch! 😊

[@ipaqgps]

Oh yeah.. keep it up cuz I just had my 40th anniversary of sobriety. I will add the IPA since the alcohol will cook out. Can you buy one can?? Or will I need to get a 6 pack and have to make 5 more pots? Or share the chili with friends who drink beer. Does beer go with chili? Oh yeah how about a little lime for the tortilla chips?

[@ouch11]

another fun but odd addition is sweet potato!! It's softer than your usual stew potato or a russet so it comes out nice and creamy, almost like a cube of melted cheddar.

[@davidtracy9058]

So good! Thank you. Love the cornbread too. Worked with the ground turkey raised by my sister in law, had some coriander seed left over from the garden.

[@lachutequimarche8074]

Hey man two years is incredible! Keep it up and keep helping our cooking!

[@vickikenton5439]

I’m going to have to try this recipe & see if it pressure cans well… thank you!!!

[@thegodofpez]

Man, I think the only foods I like better than chili are tacos and pizza! Thanks, Sonny! 🤟

[@Posterharpua]

Best chili I've ever made. Thank you so much! I omitted Carrots and just used toasted ground cumin but kept everything else the same. AMAZING! Will be making a double batch next time to keep some on hand in the freezer.

[@mr.k9935]

I almost didn't add carrots but glad I did. Didn't think it would be good but it was a great addition.

[@jnoise45]

Question. Have you ever used brewed coffee or coffee grounds in this chili recipe? Ive been reading alot of chefs and restaurants using it to add a different type of depth to it.

[@OldManGlitch]

This is my third video of yours and I so Love the way you present these recipes. Thanks

[@bumbykitty]

YES! Beer is also my secret ingredient, and cinnamon! Try adding a chunk of dark unsweetened baking chocolate, and a shot of espresso or a spoonful of instant coffee.

[@ryankiblinger3382]

Not sure what he made but that isn't chili. Chili doesn't have beans, or tomatoes, or cinnamon, or bell pepper, or carrots. It is some type stew and may taste great. But that is NOT chili.

[@kasper_429]

@@ryankiblinger3382 Guessing you're from Texas? Lmao. Gtfo with your elitist BS. Chili can be made any way you want. As long as it's spicy, has beef in it, and isn't stew, it's chili.

[@ryankiblinger3382]

@kasper_429 I guess you don't know of the Chili Appreciation Society International or the law regarding chili. And you seem to disregard history and the fact that chili is from Texas. Taking a dish from another culture and then misappropriating the dish from that culture is disrespectful. But glad you know more than those who invented the dish. Likely you do things like have vegan cheese and nut milk and put south American tropical fruit on your Italian food. Have some class

[@kasper_429]

@@ryankiblinger3382 I'm not vegan at all, so F that BS, and second of all it's not that deep my guy. I'm not saying I know more at all, I'm just saying that it's literally just a food dish. You're the one getting all worked up about it. You're likely not a professional chef or a chili cookoff judge, so you should calm down. That "law" is probably only in Texas where y'all gatekeep a food dish for some reason. My dad and I have been making chili for years and it's always had beans in it. None of that cinnamon or chocolate crap, but beans, yes. Btw, Texas isn't another culture, it's still an American state. If it were a Mexican dish or something, I would understand that point, but chili is 100% American.

[@ryankiblinger3382]

@kasper_429 chili was developed in Texas in the 1730s when it was part of New Spain. Before Texas was a part of Mexico and over 100 years before Texas was a US State. I studied Texas history and am a cook. So yea. These are my areas.

[@Mir_Teiwaz]

I tried making this earlier today. I was able to get basically everything but fresno chiles and I skipped out on the beer and the chili powder. My apartment smelled amazing the entire time I was cooking this and it tasted great even before I let it simmer for an hour. Can't wait to see if it gets any better after sitting in the fridge over night!

[@ThatOtherRaccoon]

Now I can finally make chili dogs!

[@DavidHorner-q5b]

This really is life changing chilli I’ve had no end of praise when I make this for family and friends, I’ve made many many chilli dishes from the many that are out there and this is next level in comparison ❤

[@hughfristoe]

I guess beans DO belong in chili, because Sonny didn't hesitate for an instant. This looks incredible, as per usual.

[@bobhaley2996]

Just made this recipe and its amazing. I often Make Chile Colorado and this tastes just like it but with a lot less effort! Wife and friends loved it, especially the corn bread, but I added scallions to it cuz I had a bunch left over.

[@beautybard]

Sober folks unite! Proud of ya brother :)

[@samuelmahoney6878]

Ever think of doing chili with a different chili? My fave is pork with aji amarillo. Same basic idea. I don’t use grind, but always use the basic idea of chillies, meat, onions, garlic, cumin, oregano or epazote. Red chili I usually use red wine. Yellow chili I use white wine or stock. I don’t use beans because it’s redundant protein, but beans are always tasty. Definitely on the cornbread, sour cream and onion accompaniment train. I’m all about that. Also, I think every meal is better with some greens. My two favs are mustard and collard, cooked with some seasoning meat (country ham or hocks, especially) and onions. Oh, for my red chili, I generally grind the chilies while dry and toss them into the fat to sauté. For the yellow, I use a chili paste which goes in after the dry spices have had they’re time to bloom. Anyways, this recipe looks pretty dope. Better than most out there. We gotta normalize using the whole chillies. So much better flavor.

[@VladiDusil]

Amazing, 2 years sober. I am 1 year in and have no interest in drinking again. Cheers!

[@sbrosier2383]

Love chili, especially on a cold Midwestern evening for dinner. Good on you for 2 years of sobriety 👏

[@Shawn-on2oz]

Made it today . The family really enjoyed it. Best chili recipe I've made so far 👍 Oh the corn bread was good as well 😊

[@mjardeen]

Aeropress: use Pismo attachment with a paper filter on the metal filter 18g of ground beans Steep in 240g of 200 degree water for 3m 15seonds Press water out for about 215g of coffee -- cut with hot water and or creamer to taste to 430g total - heaven.

[@comradecaptain5710]

I was stationed in TX for 2 years, and the one thing most Texans are adamant about; No beans in the Chili. I think chili should be made the way you like it. F*** the no beans sh*t birds. Congrats on your two years (18 years here).

[@albinowolf8556]

I love the amber color and taste from ancho in chili...i think its what really makes a big difference to make the chile puree

[@HerpMcDerp89]

Wait a minute Sonny... Arent you from Texas? Isnt it practically illegal to put beans in your chili in Texas? 😂😂

[@grahamiheagwaram8281]

He is English.

[@DEADDARKLORD]

Its not

[@DaddyDRock]

By way of Colorado

[@KarlaAnn-if9jm]

Traditional chili does not have beans in it

[@lakesidehog9525]

Only if you call it Texas Red…. add anything to it and it just becomes chili con….whatever, like frijoles or carne…😂😂😂

[@Selenas-x6t]

Neither a lofty degree of intelligence nor imagination nor both together go to the making of genius. Love, love, love, that is the soul of genius.

[@JohnLueckenotte]

You put beans in your chili. They may ask you to leave Texas...

[@thecoobs8820]

It's just better with beans I'm sorry 🤷

[@Nayr86]

Yeah better with beans ... get some fibre in ya

[@NicoleMcGuey]

Also congratulations on 2 years sobriety!!!! ❤❤❤ any one who's been there knows it's not easy so never look back my friend!!!! ❤

[@IconTactical]

You had me until beans.

[@Wandof_FROSTING]

What's wrong with beans my guy

[@vincenzoacciari6260]

Beans make the chili depending upon where you're from lad

[@thorn0516]

Love beans in my chili

[@tonywillingham8109]

Beans Beans.. good for the heart

[@Propane_Acccessories]

It's chili. Not chili con carne. If you really wanna split hairs, there shouldn't be tomatoes either. The thing is, it tastes better with extra stuff in it.

[@VoodooViking]

I grew up in San Antonio, tx; and this is pretty much spot on how I learned to make chili. Yes even with the beans. Beans go into chili unless it’s a topping chili. And I learned from actual pit masters and Mexicans.

[@k.b.392]

I sauté onions, garlic then brown stew beef, add soaked dry dark red kidneys beans. I add recaito, mole, & sometimes salsa verde, tomatoes. Broth. I bake in the oven until meat & beans are tender. Of course, I add spices.

[@Iko0025]

Looks very tasty - ordered the cook book - everything looks brilliant - thanks for making cooking and videos that are fun! ❤😀🇨🇦

[@Valentina-g4i]

As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.

[@adamreed6336]

Brother your turkey recipe, Rosemary salt, stock, and gravy did not let me down for Thanksgiving so I'm definitely going to be trying this.

[@CogitoNM]

Aeropress is the best coffee. French is close behind, but Aero is so easy and so clean.

[@Bman1878]

Definitely making this. I love chili so much. I might chuck in a bit of dark chocolate, I dunno, just because it's lying around and it goes good with chili and beef

[@freepilot7732]

3:26 finally someone knows how to grind with a mortar pestle, (grind around in circles) . Many pound up and down. (wrong)

[@dianac52176]

Sonny, cut open the peppers, remove the seeds, and veins, THEN roast them for about 20 minutes. Continue with the bagging, and cleaning of the blackened skins. There will be no messy clean up of the seeds. Amazing. Please, what brand is your cooker?

[@can-i-go-now]

Pro- tip if you're using cinnamon stick, to pull out later, tie butter twin to it then you just pull it out when done. They do this with certain herbs in stews.

[@kavandsl1942]

I'm not sponsored by Aeropress- but I can attest that it's a really good product and makes great coffee. Highly recommend.

[@christophermcdowell9063]

I honestly didn't learn a thing from this video and I love it! Reasons being is that your presentation and energy are top notch, that and chili is my favorite! This is also nearly identical to how I've been making mine for the last decade or so. Please consider some of these tip. I learned a near identical chili base from a beef chili Colorado recipe. I've you've never made that, you really ought to. I have some tips for consideration; I'd strain the dried chili/broth mix before adding the roasted fresh peppers. For added spice add chiles de arbol in the dried pepper mix or roasting jalapeños with the red peppers. Roasting the carrots might have be good too. I make pickled onion about the same way, but I use Lawreys for salt and I try to throw in some Mexican oregano if I got. Skillet corn bread is good stuff too. Chili is poor people food,, so if you are on the cheap, some regular milk, a wee dollop of sour cream and a squirt of lemon juice will do good enuf. Speaking of that chili grease you pulled out, I wonder how that would do replacing the avacdo oil? I've never added beer to chili, but I'm down with the idea and will give it a shot. I've been off alcohol 3yrs my self. Cheers bruv! If I did add beer, I'd wanna just steal one from my drunk buddy. I know its low temp, but feel like at a low simmer for a while would burn the alcohol off, wouldn't it? Those fresh fried tortilla bits would be my 1st choice, putting the extra work aside, for chili, I prefer some crushed Fritos style 🌽 chips over bagged tortillas. Additional/alternative toppings; diced white onion/cilantro mix, diced avacado and then I like to mess all that up some fuckin Tabasco. What up bro!?

[@hhcamera]

I love the chili recipe. I’ve made some similar, but I also added some smoked beef brisket chunks to kind of chunk it up a little bit. What I really wanna do is make your cornbread recipe? I’ve been making southern style cornbread in cast-iron pots for years and it’s hit or miss sometimes it’s a little crumbly. I’m gonna try yours. I am sure it’ll be perfect.

[@BillMikeKenya]

My 5 year old son loves this channel just because of the 'let's go!' and 'you know that I love you!' at the end. Didn't think this is how he gets an interest in cooking

[@tim300wsm]

I just made this the other day. It is absolutely the best chili I have ever had.

[@msgypsyqueen]

I make pickled red onions all the time - they are delish and great on everything!! I add a pinch of salt, a good sprinkle of granulated sugar, and fresh lime juice - plus zest if you want. Smoosh ‘em up a little bit, throw them in a mason jar - they would be awesome with your chili! Thanks for the upload 😬👍🇨🇦

[@Sara-fp6xr]

I now want to make chili. I also now want a meat grinder. And vitamix blender! Love you videos! Your humor! And the refrigerator beatdown celebrations! Epic!

[@M63Tod]

I didn’t think I would learn much but I was humbled. You have introduced some great techniques such as roasted peppers and toasted spices! I can’t wait to try them. BTW, the aeropress is an amazing product.

[@BiffSweetwater]

Made this a few days ago along with the pickled onions and cornbread solid recipes different from how I’ve been making mine. I used habaneros, jalapeños, chipotles in adobo and serranos