30 Minute Chili With Slow Cooked Flavor
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Published 2024-01-25
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30 MINUTE CHILI RECIPE
•2.5 pounds (1200g) 80/20 ground beef
•250g (1 large) white onion, small diced
•20g garlic (5-6 cloves), pressed
•2 14.5oz/411g cans diced tomatoes, drained
•1 can (425g) tomato sauce
•1 28oz/800g can fire-roasted tomatoes
•2 smoked chipotle peppers in adobo
•50g (3T) tomato paste
•Olive oil
•60g (1/2c) chili powder
•30g (1/4c) paprika
•10g (1 1/2T) ground cumin
•1-3g (1t) Chili flakes
•20g (4t) hot sauce (i like frank’s)
•30g (2T) brown sugar
•30g (2T) Worcestershire sauce
•15g (1T) cider vinegar
•30g (1 1/2T) beef bouillon paste (i like better than bouillon)
•10g (2t) salt
•4 16oz/450g cans kidney beans (i like bush’s or 365 brand)
•Water or beef stock (as needed)
Instructions:
1. Place ground beef on a sheet tray, flatten into a sheet, and broil on high for 8-10 minutes (8”/20cm) below broiler until browned on top. Allow to cool while you prepare the chili.
2. While the beef is broiling, dice the onion and press the garlic. Drain the liquid from the diced tomatoes.
3. Use an immersion blender to combine fire-roasted tomatoes and chipotle peppers in adobo sauce. Blend until smooth.
4. In a large pot over medium heat, add a long drizzle of olive oil, onion, garlic, and a pinch of salt. Sweat the onion until softened, 5 min.
5. Add chili powder, paprika, ground cumin, and chili flakes. Stir and toast the spices for 20-30 seconds.
6. Add the blended tomato mixture, tomato sauce, drained diced tomatoes, and tomato paste. Stir and scrape the bottom of the pot.
7. Add hot sauce, brown sugar, Worcestershire sauce, cider vinegar, beef bouillon paste, and salt. Stir to combine and simmer for 5 minutes.
8. Once beef is cooled, break it down into small crumbles and add it into the simmering chili along with drained kidney beans and simmer for a minimum of 10 minutes.
9. If the chili is too thick, add a bit of water or stock to achieve the desired consistency. Simmer for an additional 2 minutes.
10. Taste the chili and adjust seasoning if needed with additional salt, apple cider vinegar, brown sugar, and hot sauce to taste. Stir and taste in between adding each ingredient.
I like to top mine with diced onion, sour cream, shredded cheddar, and oyster crackers, but you do you.
CHAPTERS:
0:00 Intro and prepping the beef
1:07 Prepping the chili base
6:01 Discovering the best bean for chili
8:37 The last and most important step (tasting for seasoning)
10:08 Plate up
#easychili #fastchili #chilirecipe
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All Comments (21)
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Your sheet pan broiler method for ground beef is a game changer for me. I tried it recently with a batch of gyro meat and the results were outstanding. Easily the best gyros I've ever made at home.
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This channel is a gift to home cooks everywhere. You never miss.
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Dude I do not honestly understand how you post a recipe for the exact meal I'm planning to make, this is like the sixth time
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I love, love, love the bit at the end regarding how to season for flavor. I've learned so much from you and I can't wait to try this recipe!
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I cook my butt off and have for decades. I can't make chili. Tried and gave up, a couple times. NOW, after seeing this, I got it!! No question!! Bless you, my son!!:face-green-smiling:
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I really appreciate you explaining how to adjust at the end, and how balance works :) I'll be taking that to the kitchen!
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I just made this recipe and won my workplaces chili competition. Thank you, Bri!
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Important note for non-USians! If you add 60g of chilli powder and you're in Europe, this will be INEDIBLE. In most places in Europe "chilli powder" = "100% cayenne pepper" or something of similar level of spice. American "chilli powder" is A LOT milder!
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Made this the other day and it was fabulous! My husband said I could make this anytime, he LOVED it! Thank you!
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Love the taste test portion of the video! More of that please! Very fun and informative.
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I never would have thought of using the broiler for browning ground beef. Genius.
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Some brilliantly clever techniques in this. The beef under the broiler, the blending in the can, the ingredient combinations.
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Blind bean testing... I love it! More blind tastings please! Excellent video, I am going to try this for sure.
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I just made this. It is stellar. I had to adjust for salt and sweetness — it was bland and bright to start — and it came out amazing. I can’t wait to try the leftovers!
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Love the taste test! It would be awesome to see more of those in your videos!
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love that you pack your videos with as much information as possible, great for newbies like me and everyone in general
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a little hack I do in my chili is adding the cans of Busch's kidney beans and one small can of Busch's original baked beans with its juice. The baked beans add that sugar content to balance out the heat/acidity. Brown sugar obviously works too, but I like the subtle baked beans flavor it adds and I always have a can of baked beans in the pantry.
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I've made this twice just to play around with the extras. IMHO, this is the best quick chili with beans recipe out there. The fire-roasted tomatoes, the chipotle peppers, and the broiled beef combine to form great depth of flavor. Made as written, it's a great chili. A couple of possible adjustments: (1) When making the whole recipe, 1/4 teaspoon of liquid smoke adds a whole other dimension - complex but not recognizable. Liquid smoke is not forgiving - do NOT add more or it will overwhelm. (2) I suspect a lot of people will cut this recipe in half, so the second time I made it I cut everything by 50% and then adjusted so I wouldn't have to waste a partial can of tomatoes. I think that for half recipes, using the whole can of the fire-roasted tomatoes and eliminating the diced tomatoes yields a fantastic result. If you do this, you will have to reduce the vinegar by 75% (from the original recipe) because you aren't draining the juice from the fire-roasted tomatoes. (3) Using half light and half dark kidney beans yields a prettier dish. This works fine with a half recipe because the original recipe calls for 4 cans.
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I love the simplicity of this recipe. I just made it and it works great. Giving us a lower estimate for seasoning levels really helps me gauge if I want to add more salt/sugar/etc.
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The finish seasoning part was great. I know that's a challenge for me sometime, not really knowing what to add to improve or mellow the flavors. Thanks for that.
