The SHOCKING SECRET to great chili

***RECIPE***

Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.

[fireant]

Is there a playlist of Adam's "NOOO!!!" recipes? It's definitely a genre of his at this point and requires its own playlist!

[maswoodshaheb]

Oh boy I can't wait for Adam to recommend the correct cuts of meat I need to use to produce a great chilli. I'm also looking forward to his authentic spice mix recommendation to make it super authentic!

[drowsylynx]

"I don't even know what this one is, but it's red so I'm putting it in the chili" is the exact reason why Adam is the GOAT of youtube cooking channels.

[Flipflop]

For a more traditional chili, it’s best to prepare it in a large Dutch oven over a fire next to your horses and fellow cowboys while singing songs about the beautiful lady you’ll marry one day.

[olovbjornsdotter]

I feel a sense of reassurance that I have been following the "just dump stuff in from your spice rack until you like the way it tastes" school of cooking for more than ten years.

[zedthefatone]

Adam when I made this chili I think I outdid myself. Followed your instructions, used beans leftover from your red beans and rice recipe (they were sitting in the freezer for a month at least) and some additional canned beans from the store, bell peppers, poblano, with onion carrot and celery and any tomato sauce I had in the cabinets. We had some leftover turkey bacon and pepperoni so against your instructions we threw that in as well. After the first taste (when the seasonings were done that is) I think I discovered my new favorite weeknight meal. I can never go back to old chili recipes because of you. God bless you.

[glitchedjson]

"I don't even know what this is but it's red so I'm putting it in my chili" is my new favorite quote from Adam and I'll be definitely following his advice

[Mekagob]

I made like 20+ meals worth of chili using this recipe so will have to freeze most of it . A lot of the beans/ tomatoes that I used were a few years past their best by date but the USDA website said they should be good as long as there is no damage to the can or bad odors when opening. If you're not already working on it I think a video on the history/shelf life of canned foods and home canned food would be interesting.

[travisgreene]

I was a minute in and said to myself "wow, Adam seems really relaxing today, is he always this calming" and then 'it' hit me and I nearly fell out of my chair. Another classic

[SkunkfapGaming]

adam really is the everyman of cooking channels. no need to get expensive, no need to overcomplicate. Just simple hearty homecooked meals for an individual or a family. best cooking channel.

[amandaleighbump]

He's cooking with the energy of a tired parent on a school night, right down to the yelling at us to just eat the food already.

[The_Jantof]

“Now that I’ve been yelling at you for a while, let me sell you something” got a giant belly laugh out of me. Maybe the most perfect segue ever conceived.

[disgruntledcashier]

I've never made a single Binging With Babish recipe, but I've made this chili 3 times since you've put out the video (although I do replace one of the cans of beans with a pound of ground beef, please don't yell at me Adam). Absolutely saved my grocery budget, and it's absolutely amazing

[azrailyne]

I'm 100% onboard with the philosophy of making 1 large meal that will last 3 or so days. It's so much less of a hassle during the week and also saves a ton on electricity costs. Red lentils have become a favorite thing to make - red lentils stewed with spices that smell right and whatever veggies I have on hand and a lemon or some yogurt mixed in. So simple and healthy, and lasts for days.

[davidwilson]

These 'shocking secret' videos have to be some of the best on your channel. It's really refreshing to see a FoodTuber actually make _food_, not some ridiculous extravaganza. Don't get me wrong, it's entertaining to watch someone make a really impressive dish, but I think it's equally as important to dial things back and remind people what cooking is really about.

[swirlingtoilets]

My favorite secret ingredient for chili is some Korean gochujang in with the onions and veg when they're sauteeing, sort of like how you'd use tomato paste if you were making an Italian red sauce. It's spicy, has a lot of depth of flavor, and the fermented funk of the chili paste does soooo much to give the chili richness and body. Just let it fry with the vegetables and chili powders until a fond starts to form and deglaze with a bottle of beer. Then, proceed as normal.

[bartg]

Of all of your videos, this one has stuck with me the most. You're absolutely right that we expect too much from our food. In my opinion, there are four main pillars of cooking: cost, effort, nutrition, and taste. The first three are easily the most important, yet taste is the one we are least willing to compromise on. I make this recipe all the time. It's never exciting, but it's always comfort food. I always add a bit of frozen corn at the end, and to liven it up, I usually eat it with bread or hash browns.

[ryla]

I think I really needed to hear that part about "not every meal needs to be a trip to the amusement park." I don't eat some days because I just can't be bothered to cook something nice and I just never questioned it.
Thank you. This has meant a lot to me.

[SolarE]

One thing I love about chilli as a weeknight meal is that you can vary what you serve with it and get a range of different meals. 1. chilli nachos 2. Chilli writh rice 3. Chilli burrito etc.

[gregross]

Adam you've really released this just as I have chili simmering on the stove, no joke!!