The Chili To End All Other Chilis

Today we're making the best chili you've ever had. This chili is dark, smoky, and full of amazing flavor. I hope you enjoy it!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CLASSIC CHILI PRINT RECIPE:

INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)

Ingredients
4 tablespoons (56 grams) vegetable oil divided
1 large onion diced
2 pounds (908 grams) ground chuck
1 6-ounce (175 grams) can tomato paste
2 (8 grams) teaspoons salt
1 tablespoon (12 grams) granulated garlic
2 tablespoons (25 grams) sugar
3 16-ounce (3 454-gram) cans kidney beans drained
1 12-ounce (340 grams) bottled Guinness
2 cups low sodium beef stock
1 ½ ounces (40 grams) 70% dark chocolate
cayenne pepper to taste, see notes below

For the ground spice mixture
2 dried ancho chiles stems and seeds removed
2 dried chipotle chiles stems and seeds removed
2 teaspoons (7 grams) ground cinnamon
2 tablespoons (25 grams) chili powder note: if not using whole dried chiles increase to 5 tablespoons
3 tablespoons (30 grams) ground cumin
¼ cup (10 grams) crushed tortilla chips

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[SipandFeast]

The taste tester absolutely loved this one and gave it a rare score. The ingredients and print recipe is linked in the description. As always, thanks for liking and watching my videos!

[weasal]

I'm father from queens dude with an almost 4 year old son and I wanna say great job on the chili, but more importantly it seems that you have done an even better job raising a great son and keeping your wife happy KUDOS TO YOU SIR . Keep it up.

[SelfMadeHundredaire]

If you don't want to use stout, you can also just use a cup of black coffee. It will add the same flavor component to the overall profile of the chili. That's what I always do with my Texas chili.

[rorybeynongray]

A great tip for dried chillis when using them for this is to rehydrate them in coffee. Makes them easier to cut and you can add that chilli infused coffee right into the pot. It's stunning!

[Joeyindahouse]

I've made chili hundreds of times. Went to Sip and Feast for a refresher and maybe get a new idea or two. Gonna make a big batch this weekend. I've got some roma tomatoes, straight off the vine in the garden, will incorporate some of those when I add the beans, and also use some as a topping. The fresh romas are wonderful, especially warm from the midday sun fresh off the vines. James is developing a sophisticated taste. He's gonna know a lot about food as an adult. Good job, dad (and mom).

[sid]

Made this tonight and, like most of what I’ve made from this channel, it was a hit. I used whole chunks of chuck stew meat instead of ground beef and also 3 different kinds of beans. The chili had a nice rich complexity from the dried chilies and the chocolate. I’m no stranger to making chili but I think the techniques here are worth adding to the repertoire. Thank you!

[kellyarciero]

It’s time for a cook book. I have try a couple of your recipes and they were unforgettable. I’m making this chili for my husband asap! ❤

[rosecityremodel]

I’m a Texas native, but I have always believed beans should go in chili! I have entered and won a few chili cook offs. And believe me when I say truly great chili’s is always made even better by the toppings. I always show up at a cook off with cheddar cheese, sour cream, pico de gallo, red onions, jalapeños, green onions, cilantro, queso fresco, cornbread and of course, Fritos chips!

[danmiller]

Once my kid is old enough to eat any of your recipes I’m going all in. He’s 2. I love the relationship between you and your boy and family with food, that’s exactly what I want ❤️

[Sonicron]

Finally made this today, and I seriously doubt I'll ever make a different version again. Even without the dried chilis... My God, the flavours. I have never seen this meal exhibit such a rich, dark colour, luscious texture and intriguing fragrance before now.

[Justme]

I'm using your technique here to make the chili I usually make. I make it much more simple but the blooming of the spices and putting it in the oven is what I will try tomorrow night. Thank you!

[adamghahate]

I start with the beef on medium heat to help render the fat. When most of the pink is gone and the beef has given up a good amount of moisture I scoop all the beef to one side of the pot and lift that edge to drain the fat and moisture to one side. I ladle that fat and moisture into a small bowl. I take about 3 tablespoons of that and mix it thoroughly with a half teaspoon or so of baking soda and toss it back in and crank the heat. Browns in minutes. Remove beef from pan or pot and add onions and the remaining beef fat/juice to get the cooking going and use the moisture from the onions to declaze the browned beef fond on the bottom of the pot. If you add the beef and onions at the same time, you're going to basically caramelize your onions before you brown the meat because off all the extra moisture the onions give off. So basically less moisture=faster browning because youre no longer steaming the meat. Baking soda also accelerates browning, because science.

Rather than heating the seasonings up in a pan and letting some of the aromatic compounds go into the air. I heat my liquid and pour it and all the dried chiles into a blender. Sometimes I steep them before blending. Sometimes I throw them into an instant pot for 5 min with a bit of water before blending. Sometimes I stick em in the air fryer at 350 for a minute or two. But I always end up blending them in liquid. Not sure if any of this has anything to do with anything but that's how I do it and it makes sense in my head. Also grinding dry chili always has a bit of a tear gas effect in my kitchen.

[NellBelle]

Wow, James would rather have his dad's chili than pasta. Never thought I would hear that statement. About chilies: 
Dried Jalapeños = Chipotle
Dried Poblanos = Ancho
Dried Anaheim Chile = Colorado or California
Dried Mirasol = Guajillo 
Dried Serrano = Chile Seco

[marktaylor]

This sounds and looks amazing. As a native Texas living near San Antonio, I've had Texas chili both with and without beans. I prefer chili with beans topped with Fritos. Thanks for sharing.

[MoGhotbi]

Followed this recipe last year for the Super Bowl chili and everyone absolutely loved it.

[michaelauman]

James is growing bolder. It's great seeing y'all thrive.

[AutumnWytch]

I would never have thought to add super dark chocolate to chili, but it kind of makes sense, especially with that spice paste! I have added this to my recipes tab!

[michaelhealy]

It's really nice to see James grow with your programs. He is the true test of your cooking, !

[darlenerothenay]

I found this video by accident, but after watching it immediately subscribed. Finally, someone who acts like they actually understand the basics of good old, old fashioned cooking.

[edwilderness]

A tip from my Indian wife's mom: fry or bloom the spices first in the pan with the vegetable oil and then add the meat and onions. Frying the spices first will flavor the oil which will convey that flavor to the rest of the ingredients.
She starts EVERY dish this way, from soups to stews to pan fried meats or fish. The flavor components of spices are fat soluble.