00:00 Hello this is Chef John from FoodWishes.com with Lazy Hazy Beef Chili.
00:09 That's right we call it lazy because we don't need to do any slicing or dicing or really
00:14 any other kind of prep.
00:16 And we call it hazy because we're going to toss in a hazy IPA.
00:20 And it's called beef chili because it's beef chili.
00:23 And despite all the shortcuts we're going to take, it is a tremendously delicious beef
00:27 chili at that.
00:29 So with that let's go ahead and get started by tossing a couple pounds of ground beef
00:32 into a pot.
00:34 And then we'll turn our heat up to high.
00:36 And as soon as we hear that start sizzling, we'll go ahead and start breaking it up, which
00:40 I like to use a potato masher for.
00:42 And we'll go ahead and start working that over until we have it broken up into as small
00:47 pieces as we want.
00:49 And for me personally that means very, very small.
00:52 All right when my chili is cooked I want the meat to be almost paste like.
00:56 But that's just me.
00:58 Some other folks like to have big chunks of ground beef in theirs.
01:01 So this is one of those classic examples of where you're going to have to decide how fine
01:05 to go.
01:06 I mean you guys are after all the filamina cunks of how big to make these chunks.
01:11 So you do it how you want.
01:13 But the advantage of breaking it up really small at this point is that our chili will
01:16 cook much faster and it will take less simmering time for that beef to get soft and luscious.
01:22 So as you can see I like to mix and mash this until I have fairly fine crumbles.
01:28 And once we get to that point we can switch to a spatula.
01:31 And if we wanted when we got to this point we could continue to cook this and brown it
01:35 a bit.
01:36 But don't forget this is a lazy version of chili.
01:40 So once we have it looking like this we can move on to the next step, which would be to
01:44 add some of our spices and seasoning.
01:47 Starting with some chili powder of course, plus a little touch of ground chipotle.
01:52 We will also do some freshly ground black pepper, some salt of course, followed by the
01:57 worst kept secret in the history of secret chili ingredients, and that would be a little
02:02 touch of cinnamon.
02:04 And what we'll do is mix that in and then cook this stirring for about a minute, just
02:09 to sort of wake those spices up.
02:11 And while you're doing that don't be surprised if they kind of stick to the bottom a little
02:14 bit and attach themselves to that caramelized goodness from the beef on the bottom of the
02:18 pan.
02:19 And the reason that's not a problem is because after about a minute we will deglaze all that
02:26 with 12 ounces of hazy IPA.
02:28 And we'll go ahead and stir that in.
02:31 And while a hazy IPA is not necessarily a classic choice for cooking, for a chili like
02:36 this I think it's a perfect choice.
02:39 That acidity, that bitterness, that little bit of sweetness really works well with everything
02:44 else that's going on.
02:46 And what we should do is probably let this boil on high for about two or three minutes,
02:50 just to let some of that liquid evaporate.
02:52 But don't worry, flavor does not evaporate.
02:55 Okay that steam is just water vapor, which we don't need.
02:59 But all those flavors that we do need are going to stay right in the pot.
03:03 But anyway, once we've reduced that beer for a few minutes, we'll go ahead and add the
03:07 rest of the ingredients, including some white sugar, some oregano, preferably Mexican, but
03:14 any kind will do.
03:16 And we'll also do a little touch of garlic powder, plus one can of fire roasted diced
03:20 tomatoes, the kind with the green chilies, although just some regular diced tomatoes
03:25 will work.
03:27 And then we'll follow that with a Lazy Chili's best friend, a couple jars of Chunky style
03:32 salsa.
03:33 And I actually used two different brands, because I had two different jars, but pretty
03:38 much any kind of salsa is going to work.
03:40 And by using this, we're getting our tomato product, our chilies, our peppers, our onions,
03:46 and whatever else they happen to put in the one you bought.
03:49 And what we'll do is stir that in, and wait for this to come back to the simmer.
03:53 And once that is simmering, if we're going to use them, we can go ahead and add some
03:57 beans.
03:59 And what I'm using in mine is a couple cans of pinto beans that I drained but did not
04:04 rinse.
04:05 And what we'll do is stir those in, and once again, wait for this to come back to the simmer.
04:10 And once it does, we'll reduce our heat to medium low, or whatever setting gives us a
04:15 nice steady simmer.
04:17 And we will cook this stirring for about an hour, or until we're happy with it, which
04:22 of course means different things to different people.
04:25 And if you wanted to, you could certainly simmer this longer, but if you broke your
04:28 beef up into nice small pieces like I did, an hour should be plenty of time to get that
04:33 meat nice and tender, and certainly enough time for all those flavors to meld together.
04:39 So that's how long I simmered mine, and after about an hour it looked like this.
04:44 And appearance wise, there is nothing lazy looking about this.
04:48 Or if everything goes according to plan, this should look every bit as beautiful as the
04:53 chili we didn't just phone in.
04:55 So it certainly looks legit, but we obviously have to give it a taste.
05:00 And I'm very happy to report mine tasted like a really, really good beef chili, and a very
05:04 unique tasting beef chili.
05:07 But we'll get to that.
05:08 And after that spoonful, I decided it needed a little more salt, plus a little touch of
05:13 cayenne for a little more heat.
05:16 So I went ahead and stirred that in and gave it another taste, which is the chef equivalent
05:21 of what the carpenters say, which is measure twice, cut once.
05:25 And that's it.
05:26 Once we're happy with how that's tasting, we can grab a ladle and serve up, assuming
05:30 that is you're happy with the consistency.
05:33 Or if you wanted to thin this out with some chicken broth or beef broth, to make this
05:37 a little more soupy, you could do that.
05:39 But for me, that had the perfect texture.
05:42 So I transferred some into a bowl and moved on to the garnishing phase, which I'm going
05:47 to do with some crema, which is sort of a thin Mexican-style sour cream.
05:51 I'm also very much into some freshly sliced green onions, as well as a little bit of hand
05:56 grated sharp cheddar, which I grated by hand.
06:00 And I finished up with some fresh cilantro.
06:03 And that's it.
06:05 My lazy, hazy beef chili was ready to enjoy.
06:08 Oh, and not to brag, but I did serve this with a piece of our famous corn flake corn
06:13 cake, which is a video recipe we just posted.
06:17 So if you haven't seen that one yet, check it out.
06:20 But anyway, back to the chili, which for a no chop, no slice, no dice, almost no work
06:25 version, really is amazing.
06:27 Okay, as everybody knows, the most fun part of cheating is getting away with it.
06:34 And trust me, you could serve this to the biggest chili snob, and they will have absolutely
06:39 no idea you cheated, as this chili lacks for nothing.
06:43 Okay, this really does have the taste and texture of a classic beef and bean chili.
06:47 Plus, thanks to that hazy IPA we added, this has a little certain something that's almost
06:53 impossible to pick out, and nobody probably will.
06:57 But that little bit of acidity, and subtle bitterness, and fermented funkiness, I think
07:02 amplifies the flavors, which produces a chili that's very familiar, very approachable, very
07:09 comfortable and comforting, and yet somehow, someway it does taste a little bit different.
07:16 And if hazy IPAs aren't your thing, you can certainly just add a regular plain old beer,
07:21 or of course you could try it with no beer at all, and just substitute with some chicken
07:25 broth or some beef broth, or if times are tough, just some cold fresh water.
07:30 But having said that, I love everything about this, so I really do hope you try it with
07:35 the hazy IPA.
07:36 And yes, as you might assume, it is an absolutely perfect pairing with that corn cake, which
07:42 if you're not familiar is extremely close to a cornbread.
07:45 But no matter what you serve this with, if you're feeling lazy, and possibly hazy, I
07:51 really do hope you give this a try soon.
07:55 So please follow the links below for the ingredient amounts, a printable written recipe and much
08:00 more info as usual.
08:01 And as always, enjoy!
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