HOMEMADE CHILI RECIPE for Making a Mean Grown-Up Chili

Everyone has a secret for their homemade chili recipe. Here's mine. The ingredients are familiar, but it comes down to dialing up a few key components to get the depth and perfect balance of flavors we're looking for. Yes, I'm confident enough to say perfect. The result is a deeply flavored, complex, beefy chili that is worth the extra time.

FOR THIS RECIPE YOU'LL NEED:

BEANS:
300 g dried pinto beans soaked overnight
150g reserved bean liquid

CHILE PASTE:
20g dried ancho or about 3 chiles
20g dried guajillo or about 3 chiles
20g dried pasilla or about 3 chiles
600g beef stock or 2.5 cups (+ a little extra to deglaze the chili)

BEEF:
2lbs boneless shortribs

CHILI BASE:
1 red onion
1 poblano
4-5 cloves garlic, roughly chopped
3-4 TBSP olive oil
2g chile flake or 1/2ish tsp
20g chili powder or 2.5 Tbsp
20g paprika or 3Tbsp
12g cumin or1.5 Tbsp
10g cocoa powder or 4tsp
28oz can crushed toms
28oz can diced toms, drained
850g cooked beans or about 4.5 cups
150g bean liquid or about 2/3 cup

SEASONING:
30g brown sugar or 2.5 Tbsp
20g hot sauce or 1.5 Tbsp
20g worcestershire or 1.5 Tbsp
40g cider vin or 1/8 cup
15g salt or 2.5 tsp

FINAL SEASONING TO TASTE (if needed):
brown sugar
hot sauce
cider vin
salt

1. pressure cook beans on high for 25 minutes with 1 kilo of water (or until tender but firm). reserve bean liquid.
2. toast chiles in the oven at 450 degrees for 5-10min
3. cut shortribs into 1-2 inch chunks then freeze on a sheet tray (about 15min)
4. pull chilis from oven and remove seeds
5. blend chilis with 600g beef stock to create chili paste and refrigerate until ready to use
6. after freezing shortribs for 15min, using a food processor, process shortribs in 2 batches (pulse until beef looks like it does in the video)
7. press ground meat onto a sheet on a sheet tray and broil in the oven on high for 3-5 minutes or until well browned (time will depend on your broiler)
8. after well browned, break up and crumble the meat (i recommend by hand with gloves, but you do you)
9. into a large heavy-bottomed pot, add onion and poblano to oil. sautee for 1-2 minutes
10: once onion and poblano are starting to soften, add garlic followed by chili flake, chile powder, paprika, cumin, cocoa powder. stir to combine and let bloom for about 2 min
11. deglaze with splash of beef stock
12. add crushed and drained diced tomatoes, and chili paste you made earlier. stir
13. add crumbled short rib, stir to combine
14. put lid on pot and load into a 275 degree oven for 90 minutes
15. after 90 minutes, add brown sugar, hot sauce, Worcestershire, cider vin, salt, cooked beans + 150g bean liquid and gently stir to incorporate
16. load back into a 325 degree oven uncovered for 45 mins to caramelize and reduce
17. after 45 minutes, taste and add your final seasonings to taste (salt, brown sugar, cider vinegar, hot sauce)

GARNISH however you'd like. for a real bad boy chili, i like to use...
tortilla chips
shredded sharp aged cheddar
sliced green onions
sour cream

CLIFFS NOTES CHILI VARIATION:

INSTEAD OF SHORTRIBS
2 lbs ground chuck 80-20

INSTEAD OF CHILE PUREE
600g BEEF STOCK (when you add tomatoes)
additional 10g chile powder and paprika
2 chopped chiles in adobo

INSTEAD OF COOKED BEANS
2 cans of bean of your choice, 125 ish grams of liquid in can reserved.

**MY GEAR**

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

#chilirecipe #bestchili #grownupchili #secretchilirecipe

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[XuanNguyen-pbor]

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

[JustTrynbWhit]

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.

[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!

[ARenee]

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😉

[adamsco]

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.

[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

[sebrn]

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

[anniefannycharles]

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.

[Hellrooster]

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

[Jimmy-sbfc]

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

[sKid]

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.

[leorayner]

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.

[LaurieKing]

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.

[Mypink]

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.

[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.

[victorialey]

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

[sKid]

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.

[jessemeagher]

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!

[nshex]

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

[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!