30 Minute Chili With Slow Cooked Flavor
Vložit
- čas přidán 13. 06. 2024
- Everyone knows that the best chili is simmered for hours, but I use a few tricks to impart all-day cooked flavor into this super-fast chili recipe in around 30 minutes. Use my link DrinkLMNT.com/BrianLagerstrom to get a free sample pack with your purchase.
☕Like this content and want to show support? Buy me a "coffee" here: ko-fi.com/brianlagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR:
PIZZA STEEL: PIZZA STEEL: amzn.to/3elVdF9
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
10" CHEFS KNIFE: amzn.to/3gBwL4q
PLASTIC CUTTING BOARD: amzn.to/2JioHYR
DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN: amzn.to/41SQxy1
HALF SHEET WIRE RACK: amzn.to/41tasDT
IMMERSION BLENDER: amzn.to/36ycPf2
KITCHEN AID MIXER: amzn.to/3IGRS3s
FAVORITE PEELER: amzn.to/2HTHeKq
6.75qt LE CREUSET DUTCH OVEN: amzn.to/39o1VK7
12" CAST IRON SKILLET: kohls.sjv.io/P0N5ze
INSTANT READ THERMOMETER: alnk.to/h6DEEJA
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
FAVORITE STAINLESS BOWL: amzn.to/3pTBCTo
*As an Amazon Associate I earn from qualifying purchases*
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
🎧MUSIC:
EPIDEMIC SOUND www.epidemicsound.com/referra... - Jak na to + styl
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
Confirmation bias + chili is a pretty common meal
@@samw2299 nah, they both have the same brain algorithm.
Yep! Literally planned on making a quick chili today to have for lunch for the week and this pops up.
Brian lives in my brain. I usually have the ingredients I need already in my pantry.
I have this happen all the time too. Weird, isn’t it?
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.
More Maillard reaction is always better!
I’ve never heard of it before but it’s a great idea!
Right? I was just gonna leave a comment to that effect. It's life changing. Leave it to Bri.
If it's not spinning then it's not gyro...
So why do you throw away all the juices and the bits stuck to the sheet?@@MotivatingPhilms
This channel is a gift to home cooks everywhere. You never miss.
no you cant put garlic in chili. thats just spaghetti sauce.
@@markheinle6319 awesome. Fuck chili then,all hail spaghetti sauce.
@@IslamBenfifi dont hate player hate the game. you cant put garlic in chili. whats next basil and oregano?
@@markheinle6319 I wish you well on your journey of learning how to cook, you'll be good at it one day I promise, just keep learning and practicing
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!!
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!
I really appreciate you explaining how to adjust at the end, and how balance works :) I'll be taking that to the kitchen!
Blind bean testing... I love it! More blind tastings please! Excellent video, I am going to try this for sure.
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!
Do i wanna know what dish you ruined by making it scorching hot with the cayenne overdose?😆
@@spacehonky6315 I made vegan lentil chili, which is delicious with REASONABLE amount of spice, which turns out not to be two heaping tablespoons of cayenne pepper (in addition to black pepper and fresh chilis also present in the recipe). 💀💀
I did this exact same thing with an enchilada recipe years ago! For Aussie's, I find "MasterFoods Mexican Chilli Powder" to be a closer approximation of the chilli powder used in American cooking vids.
That seems like an
An excessive amount of chili powder
What the F am I supposed to add? US Chilli powder does not exist where I live.
Made this the other day and it was fabulous! My husband said I could make this anytime, he LOVED it! Thank you!
Love the taste test portion of the video! More of that please! Very fun and informative.
I never would have thought of using the broiler for browning ground beef. Genius.
I just made this recipe and won my workplaces chili competition. Thank you, Bri!
Just out of curiosity: where do you work?)
@@polka.dot.Charmin tissue factory…
Some brilliantly clever techniques in this. The beef under the broiler, the blending in the can, the ingredient combinations.
love that you pack your videos with as much information as possible, great for newbies like me and everyone in general
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.
My new favorite cooking channel on CZcams . Love your descriptions and break downs , really helps a lot !
Glad to see your channel thriving, great recipe as always
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!
Next time you make it, add some red wine while sweating the onions and garlic and let it reduce until it's at the stage to add the spices and the tomatoes. Tomatoes have alcohol-soluble flavonoid compounds that are released as the alcohol evaporates away.
Love the taste test! It would be awesome to see more of those in your videos!
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.
I mix the beans, using both light and dark kidney beans. For that extra sugar/flavor try using molasses....
Good idea. My chili recipe is different from this but there are a lot of similarities so I'm going to try that next time
I like this idea
Thank you for making these videos. Everything we have tried we have loved and have add to our rotation
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.
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.
I have been making this recipe for over 44 years. Well done. It works so well.
This won me a chili cook off competition. Thanks Brian!
woah! that's awesome 🏆
Made your chili yesterday, and all I can say is WOW --- it was fabulous! Family and friends were ecstatic, and couldn't get over the flavors!! Awesome Recipe 👌 --- thanks for sharing!!!
Love the bean tasting. Great stuff Bri!
I always love how informative you are, thank you both. Definitely going to try.
I look forward to trying the recipe. Special thanks for the flavor balancing lesson at the end. 👍
This looks crazy good! I use your baked spaghetti recipe ALL THE TIME!!✌🏻💜 cooking genius
I loved your 30-minute spag recipe (I actually just bought the ingredients to make it tonight), and this one looks like another to add to my go-to list. Thanks for these quick-cook recipes! Not only are they great as-is, but there's so much room to try something different to "make it my own". Although that usually just means loading it up with way more hot sauce, lol.
The canned chipotle is a perfect ingredient - so much flavor! Toasting the spices in oil is also terrific - like making a curry. The spices themselves will act as a thickener.
I’ve used this as a basis for two meals now: EXCELLENT. Better than I’ve ever made before, thank you!
I made this and it turned out great! Whole family loved it!
I've made this 4 times now. It's so good!
I'm 32 now and a bit of a late starter in the "cooking at home is better" game. What started off as last year necessity just to keep the budget in a better place has turned into me investing in more cookware, finding whatever deals I can, and constantly watching cooking videos. From last year when I had friends teaching me proper cutting methods to this year where I have friends come over knowing I prepped enough that they can always get a bite to eat, my main source of food ideas comes from your channel. You show things that are easy to make, easy to understand, show the cooking process so we can reference where we are in our stages, and just make it fun. Thank you for your videos, I've used your recipes to keep people fed and happy. Rock on, keep eating those things, and thank you so much!
Love this comment. Cooking for people you care about is a special thing. And like you said, Brian’s videos make it easier and enjoyable to do!
And dark chocolate! Greetings from Belgium. ❤
I absolutely love how put on the accurate amount of cheese that Americans use for their bowls of chili. Bless
i love beans. cant wait to try this recipe. thank you!!!
Good one. Very practical. Well researched. Appreciate the effort, Dude.
Love your videos! Not to mention the great recipes and tips. Thank you!
Just made this and it’s 🔥🔥🔥 after only 15 minutes of simmering. Thanks!🙏🏿
I still think nothing can beat your original chili recipe.
let this one cool and reheat it and it's close, but think the original probably still wins.
AMAZING recipe! Definitely will do on the next family reunion
This is seriously good! And is even better after the flavors blend in the fridge for a couple of days. This one has earned a spot in my recipe folder.
I never thought of browning my meat in the broiler! That’s brilliant!
I'm excited to try this recipe! I've been making your "dope chili" recipe. It is delicious but a big time commitment.
Just whipped this up during lunch hour... excellent! I used ground turkey and white cannellini beans. Loving the broiler browning.
Made this for dinner tonight and it was crazy good!!
Made this for dinner last night (There’s enough for my husband and I to have leftovers for a week!)
It’s delicious! Thank you for your awesome recipe ❤
Another dope vid Bri! Loved the blind test of beans, this kinda thing is super helpful and a lot of us here already trust your recipes, we’d definitely trust your analysis of some of your ingredients too :) also the suck my butt comment at the end absolutely slayed me😂😂😂
I already plan to make chili this week and I learned so much from this video! I'm even more excited now to make my own dope chili!!
I can't wait to try it. Thanks
🤌🏻 love the balance of flavor tips.
brian...great method and recipe...thank you
Fellow St. Louisan here. Thanks for representing us in such a positive way.
This chili is on the stovetop right now. So good!
Another dope recipe. B-man's recipes are the only ones I even entertain cooking as written and they're always stellar. Just slammed two giant bowls of this magic.
As always, perfection.
As a maker of many a quick chili, takes notes applies. Thanks, Bri!
Taste test was fun, and I really dug your more in-depth dialing in scene at the end.
Such an easy method for quick chili for a crowd. Love Bush's beans! Thanks
I just made this and it’s one of the best chilis I’ve ever had. Thanks!
Really good! Thanks for the recipe! Just made a batch in preparation for the Super Bowl tomorrow.
very good!!!! Yesterday I made it, divided the quantity, added some barila tomato sauces that I had at home. one adapted but, they were all spices, everyone at dinner loved it.
I am making Chili tonight for dinner, get out of my head! You just saved me some cooking time, bro! :😄 But with cornbread!
Gotta have cornbread
I really have to try this broiling method.
Love the bean test for reaffirming what I already purchasedat the store!
I needed this recipe last week
I love chilli over Rice! So good! And cilantro ❤
The best chili I ever ate!!!
Thanks!
Next time I make chili, I'll try this! Thank you 😁
Love your work Brian
I'm pretty glad I found your channel
Your recipes are always a hit, I can do them for the first time and they'll never fail
Amazing
that's the goal. Glad they're working for you :)
Just in time for the big game. Thanks, Bri.
Hi Brian, love all your stuff. I think I’ve watched most of it, and made probably 50% and it’s always spectacular. I’ve never commented before, but the bean taste test in this one blew my mind … up til now I have never even considered canned beans, etc. in the flavor profile for what I was cooking. For this recipe I bought the beans I would regularly buy as well as the Bush’s (which I have never bought before) and did a taste test of my own. Bush tastes way better! And the chili is fantastic! Thanks again, keep up the good work!!
Broiling the meat in the oven was a great idea. I use it now when making chili. But instead of all 80/20 ground chuck, I use 50/50 beef and lamb. My friends and especially my wife, love it.
Thank you B Dawg! I love chili, but don't always have 3 hours to cook it properly. I can't wait to try this out.
Love your response to the "no beans in chili" mafia.
Great timing, I just got a Staub dutch oven today and need all the inspiration I can get!
Looks so delish.
Love your work! You're a master! Keep going 🎉🎉🎉🎉🎉❤❤❤❤
Dude you're brilliant.
Looks good. I hope to make it soon. BTW, never too much cheese. That handful on the serving dish was beautiful.
Looks Delicious
Chipotle chilis in adobo have become my new favorite secret ingredient in salsas, chilis, and dips over the last year. Sooo much good flavor and heat, along with some acidity.
The perfect winter comfort food and one that I enjoy cooking. Its not too different from how I make mine at home or the soup kitchen. I double the chipotle and use some liquid smoke in mine, as well as use leaner beef.
I was literally searching, "30 minute chili" last night cause it sounded good for dinner! I'll add this recipe to my list!
Making this tonight. Thanks bud!
awesome tip to broil the meat. gonna try it!
I’m getting ready to make this right now…looks so delicious! I’m cutting the paste tumors (sometimes called “beans”) in half because they are my least favorite part of chili but I’m stoked to try this!
Looks great! I appreciate the non-bean chili plug. I lived in Texas for 2 years and have really appreciated that style of chili.
WOW..I have always been proud of my chili...but these changes esp the beef broth are a game changer!!
There were some great ideas here. I like to add corn and black beans to my chili as well as the kidney beans. I'll try it with a touch of brown sugar next time, Thanks!
lol Bush’s is the only brand I can actually buy where I’m at, so I’m kinda glad it won in the Bean Tasting
Thanks Brian
My fav way to eat chilly is gumbo style, ladle in the chilly over a nice chunk of cornbread.
I've been making your DOPE CHILI - Cliff's Notes Variation, at least once a month for ages now. It's a HUGE HIT here. I think it's chiles in adobe and the cocoa combo intrigue that plays so well. I can't wait to try this version too! Thanks you guys!
You're the man Brian, happy Australia Day mate.
What are your thoughts on adding a little baking soda to the ground beef before cooking? For me, one of the things that differentiates a quick chili and a slow cooked chili is how much the ground beef softens and breaks apart. The beef in a quick chili can sometimes be a little too chewy.