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00:00I've got chili five ways. This is the only video you're going to need to save all season because
00:05I've got you covered with every type. I'm starting out with the most traditional
00:08Boilermaker Tailgate Chili. This one has it all. It's beefy, it's got beans, it's tomato-based,
00:14perfect for tailgates. So it's called Boilermaker Chili after the Purdue University
00:21Boilermakers and their tailgate. The hardest part about the recipe is just chopping the vegetables.
00:27Once that's done, it all comes together in one pot, and we know that's my favorite way to cook.
00:32So let's head over and get it all in the pot. We're going to start by just browning our meats.
00:38This is ground chuck along with ground Italian sausage, which is going to add, you know, a bunch
00:44of extra flavor. This is going to be your friend for this, and this process will probably take about
00:4810 minutes. It's browned, and that sausage flavors the ground beef because it's got built-in flavor
00:54in. This is one of the top-rated chili recipes at all recipes. So that's why I chose it to show you,
01:01and I've never made it before. There's a bunch of fat in here, so we're going to drain that out to
01:06avoid, you know, having to dirty up a colander. This is the way I drain my ground beef. That's how to
01:11use the absorbent paper towels. I'm going to add the veggies in first. I'm second-guessing my pot
01:17choice. I might. Should have gone bigger. Also, a little bit of celery, and then I'm going in with
01:24two seeded and chopped jalapenos. So I'm just going to cook this until those veggies start to, like,
01:30soften and cook down a little bit. Before I add in the other stuff, I can go ahead and add my
01:33seasonings in here while these veggies cook down. So I'm going in with a little oregano. The recipe
01:37does call for basil, and I'm just not good at it because I just don't want this to taste like
01:42spaghetti sauce. Cumin and chili is a must. It just kind of gives you that earthy smokiness.
01:49Apricot really helps with that rich color. And then cayenne, it calls for a teaspoon. That kind
01:54of sounds like a lot. Maybe I'll start with a half a teaspoon. You can always add more. A little bit
01:58of sugar. This is going to cut some of the acid in the tomatoes. Salt, of course, and pepper.
02:04And then I'm going to let this kind of toast before I add in the liquid. Keep in mind, you did not see me
02:09add a packet of chili seasoning. We don't need that. Okay, we don't need that. As a matter of
02:14fact, I don't think we need it in any recipe today. You've got those spices in your spice
02:18cabinet, and if you don't, you need to have them in there. In with some hot sauce, whichever kind
02:22you like. Some Worcestershire. Before I add the beer, I'm going in with some tomato paste. See how
02:27we're just kind of, like, building our layers of flavor in here? If we can get any of that stuff to
02:32caramelize, it's just going to make for a richer flavor in the pot. Now we deglaze with our beer.
02:39It's nothing like that first sip of cold beer, though. In with the tomatoes. Those will kind
02:46of cook down and break down as this simmers. And then the beans. So for this one, it's all chili
02:52beans, which are just red beans. So three regular cans and one spicy can. I'm going to add in a little
02:58water to these cans just to rinse the residual tomato out, and because it's going to be super
03:03thick. So I told you, that's a pot of chili right there. Recipe calls for four bouillon
03:09cubes. That sounds like a lot. These are the larger cubes, so I really think I'll go one
03:14and a half. This has that MSG goodness in it, so it's really going to make this delicious.
03:20Okay, now you got to let it do its thing. The instructions just say cover and then let it
03:24simmer all day or at least two hours. So we're going to go as long as we can. The tailgate has
03:29officially begun. Oh yeah, look at that. Everything's softened, thickened up, and it smells amazing.
03:38I did forget a key ingredient apparently in Boilermaker chili is bacon bits. I'm assuming
03:44it's the kind that come from the can or the bottle. I don't have that, but I did cook off
03:49a little bacon, finely chop it, so now we have real bacon bits going in. I love the bean to tomato
03:55to everything else ratio. All right, since this is our traditional chili of the day, I'm going to top
04:01it in the most traditional way. Normally I would do saltines, but since it's a tailgate
04:06chili, I'm going to go with the Fritos. The Great Value version, of course, because I'm thrifty.
04:11And a little sour cream. The Boilermaker chili. This chili has almost 9,000 reviews on all
04:18recipes, so it better hold its weight. That's just a delicious, perfect chili right there. It's the
04:25classic one. It's what you expect when somebody says, you know, you want to come over for a pot
04:29of chili. It's got all the richness. It's got spice a little bit in the back. You can always make it
04:33spicier if you want to. This is your crowd-pleasing chili right here. I've got to learn to stop myself.
04:38I've got a lot more to go. This next one is my creation and another one that is absolutely perfect
04:43for game day. This is buffalo chicken chili, and I'm telling you, you're going to love it. This
04:47one's also the easiest of the day. It all comes together in the slow cooker. So I'm going to do
04:51boneless, skinless chicken breast and chicken thighs. Two cans of green chilies, and then one can of fire
04:57roasted tomatoes. I love using fire roasted and chili. It's just kind of like one flavor level up.
05:03Wingsauce, buffalo sauce. Packet of ranch seasoning because buffalo and ranch. Tablespoon of chili
05:10powder. And then a teaspoon of smoked paprika and cumin. And then two and a half cups of chicken
05:16broth or chicken stock. The bulk of the chili is done right here. I'm just going to crank this on
05:21high for about two and a half hours. Then we finish it up. So easy. Lord, I almost forgot the onions.
05:28Okay, smells delicious. Chicken is cooked. So you know how it goes usually when you're making
05:33chicken anything in the crock pot. After you've cooked it, we're going to pull it out, shred it up,
05:39and put it back in. I kind of like chunky shreds. So that's the way I do it. I just don't want it to
05:45be like too stringy. All right, this goes back into the crock pot with some cream cheese to make it
05:50creamy. And I've had my cream cheese out softening. It's going to melt in there better. Also stirring
05:56in two cans of white beans that have been drained and rinsed. I'm just going to stir this in, cover it
06:01back up, and let it go another just like 15 minutes until everything is melted and creamy.
06:05Oh yeah, my cream cheese is like 95% melted, but I can't wait any longer. So here's how we serve it
06:14up. This might be your favorite one of the day. All right, now here's how I like to top this one off.
06:20Little cheddar cheese. You could also do some like crumbled blue cheese if you're really wanting to hype
06:26up the buffalo. Some green onion for just that little kind of bright fresh crunch. What do you eat
06:32your buffalo chicken dip with? But Fritos, perfect bites. The whole bowl is a perfect bite.
06:39It's the unexpected one. It's the fun one to bring to the party. It's the one that's going to win you
06:43the awards. I mean, you don't know if you're leaning more buffalo or more chili. It's the perfect combo,
06:50perfect balance. And like I said, a bowl of perfect bites. If you have never had real Texas chili,
06:56I'm going to tell you, you're missing out. My favorite parts about traditional chili are like
07:02the juicy tomatoes and beans in it. Texas chili has neither one, but this flavor is so like creamy
07:09and rich that I find myself like craving this chili. So it starts out by reconstituting some dried
07:16chilies. The dried chilies are what gives Texas chili its unique flavor. So you can't skip this step.
07:23Okay. And dried chilies are super inexpensive. You can find them like in just about any grocery store.
07:29So you can just get a variety. You can just get all one kind, whatever. I've got a variety of
07:34pesea, guajillo, and ancho chilies. The ancho chilies are kind of smoky. So you're going to put these
07:40in a skillet. We're just going to kind of toast them up on the stove. All right. So just set them over
07:44like medium, medium high heat. And you're just going to cook them for just like two to three minutes
07:50just until they become fragrant. This is going to kind of bring those natural oils out of the
07:55dried chilies. And that's the first step. So throw them into a bowl and then you're going to cover them
07:59with hot water and let them steep, just like tea. So just kind of like press them down in there. And
08:05I'm going to cover this with some plastic. You can see the water start to turn. This is going to
08:10really flavor our chili down the road. The meat for this is a chuck roast. You need about four pounds.
08:15So you're going to take this and you're going to cut it into like three quarter inch to an inch
08:20cubes. You want them pretty small. So they're not going to take as long to cook as your normal like
08:24beef stew or pot roast. And then as this simmers in that flavorful chili, I mean, it just like melts
08:30in your mouth. All right. In addition to our dried chilies, we're also going to use some
08:34chipotle chili in adobo. This is a smoked jalapeno. That's the flavor that comes from one of these.
08:41And it has a good kick of spice. All right. For the beef, you've got to brown it first. And so
08:47this is going to have to happen in batches because we don't want it to steam in this pot. So you just
08:51want to salt and pepper it and then just kind of brown it off in batches and set it aside. All
08:56right. So my meat's getting a little browned, but it's also forming that flavor base on the bottom of
09:00the pot that we love. So I'm just going to take this batch out and season up the next batch and add it in.
09:06See that flavor? We're going to saute our onions and garlic right in that. As this cooks, it's going
09:13to lift up that flavor from the pan. While these onions cook down, we'll finish off the peppers.
09:18Chilies have softened. So we're going to take off the stems and take the seeds out and then like cut
09:23a slit in the side. Then you can just kind of run these under cold water to get all those seeds out.
09:28So all the heat of these peppers lies in those stems and veins and seeds. Now just give them a rough
09:35chop. We're going to throw this with our chipolis in the blender. And then you want to take some of
09:39that soaking liquid, and this is what's going to help puree our peppers. And then just go until
09:44it's like a paste. You see that color? So rich. That's what the color of our chili is going to
09:51ultimately look like. The onions have softened, and now I'm going in with some cumin. And again,
09:56kind of let that bloom in here. And then just a pinch of cinnamon. That's fragrant. And now in goes
10:01our beautiful chili paste. Toast that up for another minute. You see, what do I always tell
10:07you? Color equals what? Flavor. Okay, so that this soup is not broth. You know, you've got to thicken
10:16it up just a little bit. So our chilies are doing that, but also we're going to thicken it up with a
10:20little masa harina, which is corn flour. So you're just going to kind of go in with that into a bowl
10:25and let that stir to dissolve, and then we're going to add that into this mixture. Also just gives it
10:30a little bit of like a sweet nuttiness. A quart of beef stock or broth. And be sure and like scrape
10:38the sides of the pot so that you really get every bit of flavor that we've built. And I'm also going
10:43in with some more water. I'm just going to rinse out that blender. A couple bay leaves, and then all
10:48of our meatiness and any juices that have accumulated in there. All our hard work is about to pay off.
10:56All right, once it's come to a simmer, reduce the heat, and then just partially cover it for at least
11:01a couple hours or until that beef is melting your mouth tender. The level of richness going on in this
11:07pot is like unbelievable. I'm going to take out the bay leaves. All right, so to finish off this Texas
11:13chili, you go in with just a tablespoon of brown sugar and a tablespoon of vinegar. Not sure the
11:18science behind it other than the sugar is just going to balance out some of that heat from all
11:23those chilies. And the vinegar is just going to cut some of that richness because there's a lot of
11:27richness in that chuck. Let me make sure that beef is tender. Oh, hey, that's tender beef right there.
11:35I'm just going to add in a little more salt, and then I'm just going to sprinkle in a little more masa.
11:40Now you got like, it's almost like a gravy. Let's serve this one up because I'm very excited.
11:46Serving suggestions, just say a little sour cream and lime. I might even add just a little like
11:51fresh jalapeno because I can. I kind of want cilantro, but I don't know if that's allowed.
11:57Okay, perfect bite right there.
12:04Mmm. This is why I crave it. You don't get that flavor anywhere else. It is so, I don't know how I keep
12:10saying rich, but it's so rich. But I am not lying when I tell you that meat literally melts in your
12:15mouth. I mean, go with the fresh jalapeno on there. Speechless. Celebrity chili up next, Patrick Mahomes.
12:25This has been flooding the top of the internet lately, and I'm going to try it out. We'll see if
12:31he knows cooking as well as he knows football. We're going to kind of make a green puree. So we start out
12:36by charring this poblano, and I'm just going to do that over the stove. And you want to like burn
12:41the skin so that it peels off easily, and it kind of creates a little smoky flavor. Once it's charred,
12:47place it into a bowl and cover it with plastic wrap, and then it will steam and loosen up that skin.
12:53While I wait on that, I'm going to get everything else ready for the blender. So in goes another poblano
12:57that has been chopped. And then half a bunch of cilantro, and you want to use parts that include
13:03the stem. Then in goes green enchilada sauce, and then a green chili of your choice. Could be spicy
13:09or not so spicy. I'll just take the seeds out and use a jalapeno. For some like creaminess factor,
13:17it gets white beans and corn, but you puree half of them. Then you add the other half in with the
13:23chili. Then two cups of chicken stock. So now that it's steamed, you can just easily kind of scrape
13:29that skin off. And then I'm going to take the ribs and seeds out as well. Chop this up, throw it in.
13:36This is going to give it kind of a little bit of a smoky flavor. Gurry this until it's smooth. Okay,
13:42so now everything's going to come together in one pot. Per his instructions, it's like multiple pots
13:47and pans. We can be a little more efficient there, Pat. Okay, so he uses ground turkey, and he has you
13:52browning it in the skillet and then adding it. We can do this all in one pan. So I'm going to heat up a
13:57little avocado oil and get my onion going first. And Nicole made a little boo-boo. I was not supposed
14:04to put the poblano, the other poblano in there. It's supposed to go in here. So in with some more
14:09poblano. I mean, it's not going to hurt to have more than we need. Also going in with some sweet
14:15potato. I love sweet potato and my chili. And then a little bit of garlic. I'm going to scoot that over
14:21to the side a little bit and go in with our turkey. It's two pounds of ground turkey, and it's not the
14:26extra lean kind. It's not just the turkey breast. You want like the fattier ground turkey. That
14:31includes the dark meat. It's going to have more flavor. Time to season it up. He specifically
14:35recommends meatchurch fajita seasoning, which is a good one. I don't know if it has any chili powder
14:40in it. And then cumin. And then he recommends the sazon. Now this is pretty popular. It's going to
14:46add color, and it has coriander in it. It says to taste, so I'm going to start kind of on the
14:51conservative side. And then we can add salt also, but I'm going to wait and see how all this is
14:56first. Now for our mixture. It is green chili, which is in the name. The rest of our beans
15:03and corn. I'm going in with more beans. Not sure I trust Mr. Mahomes after the Super Bowl,
15:11even though my team won. There's good news and bad news. The good news with this one is
15:15this only has to cook for about 20, 30 minutes at this point, just until that sweet potato is softened
15:20and the flavors have come together. Bad news is it's not the prettiest bowl of chili, but
15:26we'll pretty it up when we serve it. Okay. It looks a little better, I must say. But like
15:33I said, we're about to make it look prettier. Smells divine. I think the toppings are where
15:37you can make this really pretty. And he suggests cheese and sour cream. I'm thinking a little
15:42queso fresco would be nice. More cilantro, those tops. Maybe some pickled red onion. This is a bonus.
15:49And he suggests sour cream. Let's see if he's as good at cooking as he is football.
15:58I'm not mad at it. The puree does like thicken it nicely. It's got a lot of good smokiness from
16:03that cumin. Very warming. It's just a fun new take on chili. The little bites of sweet potato just
16:08kind of add a little punch of sweetness that balances out the smoky. Fine. It's a touchdown.
16:13For my final trick, a vegetarian chili because everyone needs a good veggie chili recipe. And
16:20this is going to be that. I could even call it veggie drawer chili because this is the perfect
16:23time to just clean out your veggie drawer. So I've got some poblano, some red bell pepper,
16:30a little celery. Until today, I've never really put celery in my chili, but it worked for the
16:33boilermaker. So why not here? Some carrot and then some sweet potato. I love the sweet potato
16:37in my chili. You could also use butternut squash here if you want. And then onion. You got to have
16:42onion. Plus I have a little trick up my sleeve that I use sometimes when I make chili. And I'm
16:48going to use that trick in this chili. That's all the prep. Everything else just gets thrown in the
16:52pot. The ultimate dump, dump, go, but it is a one pan meal. So, you know, I like to build the flavor.
16:57So I'm going to saute the veggies and try to achieve a little caramelization in here. So I'm just
17:02going to saute these until they get a little color on them. Now I'm just going to go in with the rest of
17:06the veg. I'm going to toast my spices with my veggies as they saute. So chili powder per usual,
17:12cumin per usual, and a little garlic powder just to save you from having to chop up garlic. I'm also
17:18going to go in with some chipotle peppers again just for that, you know, smoky heat. Salt and pepper.
17:24All right. So to lift up the flavor, the tomatoes again. And I'm using the fire roasted. And then there
17:29is so much flavor here. You can just go in with water. If you're really not caring about, you know,
17:35being strictly vegetarian, you can go with chicken stock here. But I'm going to keep it veggie for
17:40my friends at work. And I'm going in with veggie broth. Let's see how it just kind of cleaned up
17:46that pot. I'm doing one can of chili beans that already has the sauce in it. So not draining this
17:51one. And then I have two cans of black beans that I have drained and rinsed. So that's it. I'm just
17:57going to bring this to a boil and then reduce it and just let it simmer until those veggies are
18:01tender. And then I'll add in my little magic trick. Smelling good. Looking like chili. See,
18:06I really like a rich and almost creamy chili. So this one almost, you know, looks a little soupy
18:14as far as like the broth goes. So the magic trick. Refried beans. No one will ever know. I'm going to
18:22add the can in and it will just kind of melt in there. Chili does have quite the fiber content.
18:29And fiber is a big deal these days. Just watch how it changes. It makes it almost like velvety.
18:36See, it's gone. I'm telling you, it's just the best thing. Let it go about 10 more minutes.
18:42And this one is done. This is perfection. When it comes to vegetarian chilies, you do not miss the
18:51meat with this one. Look at that. Thick, creamy, just like a chili is supposed to be. This is one of
18:56those things, like because it's creamy that you think it's more indulgent than it is. This is very
19:01healthy. Put little to no fat in here. Go in with some fresh cilantro. One thing I haven't done yet
19:07today is serve my chili with saltine crackers. This seems like the appropriate time. The chili itself
19:13has just enough heat, which is not a lot. So if you want to kick it up a little bit, you can.
19:18Veggie chili. All those little like chunks of juicy veggie, but then you've got that creaminess
19:24from the beans. There's a lot of flavor going on in here. Thanks to the chipotle peppers and those
19:34fire roasted tomatoes and that cumin, you get a lot of like the smokiness. And I'm telling you,
19:38black beans plus sweet potatoes, it's just like a match made in heaven. If you're looking for a good
19:42vegetarian chili recipe, this is the one. And don't forget about the magic trick. This is the one
19:47stop shop to find the perfect recipe for any chili this season. The hardest decision you're going to
19:52have to make is which one to make first. I do need a beer.
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