Howdy from Texas, Jingles. Nah man, that's a respectable cut of beef you got there. Good man. A steak like that would make any Texan a very happy feller. Might even be leftovers depending on how hungry you are by dinnertime, and if you saved room from cornbread and pecan pie.
Sadly brit beef tastes like Mexican cattle and lacks alot of flavor due to how cattle is raised . I spent few years of my life in Europe and outside of Russian Caribou and few Steakhouses its slim pickings for carnivore quality , Tx , CA(angus) , WY best steaks easily
The original chili con had no beans. Beans and biscuits were an almost continuously available food in a cowboy chuck wagon camp. Having coffee, beans, and biscuits readily available kept the cowboys from bothering the camp cook for something warm to eat while the camp cook was preparing other dishes for the evening meal. Thus if chili con carne was the main evening meal there were already warm beans from the bean pot to eat as a side dish.
its even weirder cause im from the south east, and my family naturally put alot of kidney beans in it also tons of meat and all that too, but beans seemed pretty normal to me
I grew up eating chili with pinto beans in it. But then mom was trying to keep 4 growing boys fed in the 50's and 60's. Later I learned to prefer chili without beans. I did not grow up with a whole lot of rice. We had rice maybe 2 or 3 times a year usually around holidays so mom could make rice pudding with the leftovers. If we added anything to our bowl of chili it was cornbread. These days I add Fritos.
Adding the lemon is interesting, & I will try that. This is the first chili I have ever seen without garlic & onion. I also add at least 2X more beans that I soak for 2 days to soften them up.
Glad to have found this channel. I’ve been subscribed to Jingles for years, but stopped clicking on his videos because of a loss of interest in gaming in general. But food is universal !
Jingles, a piece of advice from the salt mines canteen kitchens - you should let the pan get up to temperature (so it's ripping hot) before adding the beef, this will lead to the juices being sealed in the meat rather than being released keeping the beef juicy. Also doing that will lead to the maillard reaction occurring immediately and a build up of fond rather than boiling the meat in it's own juices until the juices have boiled away. I'd also recommend using a cup of coffee (proper stuff not instant) to deglaze as it adds additional earthy flavours on top of those of the chillies. It still looks damned tasty though.
Fun tips : Chili Colorado /Colorado sauces just means Red Mild sauce , its the standard Red sauce found in Mexican burritos and foods , Verde is green and hotter pork chicken and steak are most popular meats . And Jingles , Texans aren't talking about the slab of British steak of meh (Been to England few times and base flavor of meats is.....) No they are probably foaming at chili making :) , You need a Crock pot for Chilis and Stews , i guarenteeeee it will change your world if you haven't had a good day long cooked Stew , Chili etc and is also economical for slow cooking and Cat safe :) As a gamer they are perfect , just set temp and eat when you feel like it or binge watching. Get a good Crock-Pot (research it , makes big difference in food outcomes) I would also add that I've judged Chili cookoffs and rare if ever did a Non crock chili make it to judging , your current recipe would be enhanced with more rich flavors using same portions and ingredients :) But as always thank you Jingles for bringing us into your home and sharing your cooking 😘 see you later
I feel you stewed your meat first rather than browned, which is a result of overcrowding. You did show browning at the end so well done. I appreciate your sharing of home cooked food and discovery. We all need to learn and share that experience. I challenge you to a Rendang, which is this style with more time. A proper Rendang/dry curry is amazing. Please give it a go.
Sheldon Cooper says that Texas chilli doesn’t have beans in it, but since you are cooking Colorado chilli, beans are fine. Nice recipe, we’ll be trying it, but I’ll add onions and garlic, 😂😂😂. 👏👏👏. 👋👋👋 🇦🇺
Actually Jingles, the main reason that dishes cook hotter with a lid on is not the pressure but the conservation of heat. The hot air on top of the chili cannot go anywhere if there is a lid in place, so the chili doesn't lose as much heat to the air above it.
I often make a Colorado Green Chili...I am from Colorado...but I do usually add a touch of lime juice to mine and that with all the Cilantro adds a really nice freshness to it... Adding chocolate to yours would make it a molle
Seasoning tip: Rolling pin Sprinkle steak with salt and seasoning of choice , rolling pin the spices and salt into the meat to add more flavor. Trick turns Dollar store steaks into edible delights . Logic behind trick: People that taught me trick for several times would do 2 chunks of meat side by side to show difference as her husband was sensitive to spices and seasoning and she loved to drown things in flavors , this provided the bridge :) Pressing the bits into the meat cooks them with the meat vs burning off in cooking due to contact with hot pan , this also evens out the flavor evenly so not just the outside is flavored especially if you cut it up . Season , Roll , chop up , cook in this case . You have a great looking place Jingles , stay warm and healthy this holiday season
i was bored after work this week so i decided "ah what the hell" and followed along with you and all i tweaked was i used a veggie stock i make and used a nice whiskey "and added a bit more spice with a lemon pepper-chili powder i made. was awesome so thanks for that Jingles!
Over here in the USA, we don't say "colorado chili". We say "chili colorado" (or chili verde) as it's done in Spanish. In that language, adjectives follow the noun. Chili colorado is my go-to order in Mexican style restaurants. The differences between restaurant style and your preferred methods are that they don't put beans in it, they use much hotter chili peppers, and it's served with Spanish rice and refried beans instead of plain white rice. There are always tortillas on the side to eat plain or so you can load them up and make an ad-hoc burrito.
Yup , Colorado is just Red Mild Sauce , Verde is hotter green sauce , thats the standard all over North America (Canada , Mex , US ) if you add pepper to spaghetti its Chili Colorado spaghetti technically 🤣
I came into the comments to make this exact statement. This is in no way chili (imho), it's chili colorado. The taste profile is different. That being said, i LOVE both chili and chili colorado. Just in different ways.
Looks delicious Gnome, i will now proceed to add steak to my chili and call them Jingle Balls. I have never seen Colorado Chili until this, i'm not joking steak chunks now a part of my recipe. I make a full roaster pan of Chili at a time, legitimately gallons at a time, i vacuum seal the bag so i have chili for months. FoodSaver some of the best money i ever spent. Cheers.
Looks amazing, I'm sure it tastes great too. In my opinion you added the kidney beans way, way too early, try adding them when there is 15-20 minutes of cooking left instead. Drain the water from the beans while they are still in the tin and just add the beans alone to the mix. 15-20 minutes is plenty for the beans to be cooked and still add flavour and texture - if you add beans and let them boil for hours they completely dissolve.
Oh man, when you grabbed the chilies to put them in the jug, the overall optics of one hand loosely grabbing ingredients and slight shake of the camera made me fear an incoming egg.
Tip: lay off the salt if you add commercial stock from the supermarket. Those tins and jars of stock tend to have way too much salt in them, to the point I water them down with 50% water and/or wine.
Chili Colorado is one of my favourites. The colour and aroma is just fantastic. First tried it using Chef Michael Smith's recipe then starting playing around in later efforts with advice from a Mexican friend. Also a handy hint is scrape the pulp from the rehydrated chillies and discard the skin as that has some bitterness.
As aTexan , I approve ! I’m ok with beans and rotel (onions & green chilies & tomatoes ). Served with ketchup or salsa , Frito s and cheese, and a beer !
I use Jamaican style ginger beer for deglazing, since the beer is being imbibed while I cook. Goya Jamaican Style is my favorite for that, because it has hot pepper oil in it.
If you're stewing or braising normal beast, I recommend something from the chuck (shoulder) primal. A rump roast (from the round or hindquarters) will work, but the chuck will have better flavor and texture, at least in the States. A fun thing you can do with a high alcohol content beverage like tequila is igniting it after it hits the hot pot (it's the vapor that catches fire, not the liquid). There's little point to doing that here, but if you're a pyromaniac, remember to have a fire extinguisher handy. Squeezing some limes over your chili would be a nice substitution for the lemon. You can also squeeze some citrus juice right before eating to brighten up that flavor.
Never tried tequila or lemon in mine... but I agree with the beans and cumin. One note of caution about cumin though is that it has the ability to make flatulence worse so if you go a bit heavier on it you might live on the couch for a few evenings.
Salt the meat the night before, it does make a difference. Brown the steak before cutting it up (something I learned from the Serious Eats website) so that it browns easier without filling your pan with water.
3:48 Now Mr Jingles, you don’t have to insinuate that all Texans are the typical meat crazies. I see absolutely nothing wrong with that amount of beef. It’s plenty for a single serving. 👍
Looks very tasty and I appreciate the educational value with explaining what deglasing (spelling?) is. Really jealous as a food desert dweller. I would have no idea where to get such specific dried chili from.
@@lairdcummings9092 I guess. I'm just an old fart and ordering ingredients for food online still seems kind of weird and extreme to me. Also, the delivery services here suck. Every time I order a package, I get a message it couldn't be delivered and I have to come to some dumb partnering shop in a neighboring town to fetch it myself.
Looks like your steak dealer cut the product with an absurd amount of water. If you encounter an un-cut, pure steak and attempt to indulge yourself with chunks that big, I worry that you may overdose. You'll have to pair it with things far less boring than white rice to keep it from dragging down the flavor. I recommend 2/3 of a sleeve of sodacrackers, (smashed, of course) to thicken up that runny soup-like liquid to the point that you can eat the absorbed chili on the remaining crackers.
But, but Jingles, Isn't it par for the course to get all that meat stuck to the pan as often as possible, to "deglaze" the pan with tequila again? Looks delicious though. Want to try that ASAP.
I think there should be some competition once a year, the winner gets jingles coming over to cook as a prize 😅 I love what I see but I couldnt be bothered to do it myself (I dont like cooking)
It's a traditional, *REAL* Mexican dish. Very, very good. BTW, the beans *in* the dish *are* heretical. The beans should be on the side. Chili Verde (green chili) is another, and equally good traditional dish.
I'm from Texas and I wouldn't call it controversial but there are differences of opinion on beans in chili. I like beans but I prefer chili without beans.
If you're making a truly authentic Mexican dish, beans *in* the chili is purely heretical. The beans should be a *side.* (See note below) If, however, you're making Tex-Mex, by all means, throw those beans in. Note: I've had actual *real* small-village Mexican chili. No red tomatoes. *NO* meat (chili with meat is actually *chili con carne* ). No beans. NOT a thick consistency; actually more soupy. It was actually more green than any other colors. Mostly things like root vegetables, squash, and such. *HOT.* Chili is, at it's core, basically a stew - the name means something approximating 'mixture.' Note to note: Chili Colorado is Mexican-Spanish fusion in historical nature, much more meat than would be found in historical native Mexican dishes.
Oh, I'm also a bit notorious for punching up the heat a fair bit. But that's just me. I normally use Modello Negro beer for deglazing; good quality dark Mexican beer. Not the *highest* quality beer in the house, but one of my favorite daily beers. Try using lime juice, I think you'll like the results better.
I accidentally added cinnamon to the chili I made years back, was rushing and grabbed it instead of the cumin. It wasn't a whole lot, because I caught it in time, but it turned out surprisingly good. Oh, and a bottle of Goya Jamaican style ginger beer mixed in with the dark beer is amazing.
@@itatane dutch (hot) cinnamon and dark (unsweet) chocolate are *AWESOME* in chili. I do that with my Tex-Mex chili, I call it Chili Mazatlan (even though it's Tex-Mex, it reminds me of the flavors from Mazatlan). I like ginger beer, but it's not for everyone - quite sharp. I'll have to try that; it sounds very interesting! Note: go EASY on the cinnamon and chocolate.
from Texas and when I saw it I thought, "Ok medium steak". Edit I you gotta have beans try a black bean they are the tofu of the bean world, taking on the taste of whatever they are cooked with. Edit again cornbread on side as a dipper is heaven.
red wine vinegar does the same thing as a lemon to chili and blends with the flavor of chili far better. that being said, extreme moderation because you are adding acid to something already highly acidic and are inviting a horrible night of heartburn even if you are not otherwise prone to it.
Rump steak is fine but you should never cook it for more than 90 minutes maximum. It has a tendency to become mealy if you over cook it. Chuck steak is better because it takes a good 2 to 3 hours of slow cooking to become properly tender. Also it has more connective tissue to melt out and into the sauce giving a better mouth feel.
The only controversial thing to add to chili is definitely macaroni. I mean, I like Cincinnati Chili, but mac does not belong in a chili con carne. Just spittin fax.
Howdy from Texas, Jingles. Nah man, that's a respectable cut of beef you got there. Good man. A steak like that would make any Texan a very happy feller. Might even be leftovers depending on how hungry you are by dinnertime, and if you saved room from cornbread and pecan pie.
Corn bread...
I knew something was missing.
Sadly brit beef tastes like Mexican cattle and lacks alot of flavor due to how cattle is raised . I spent few years of my life in Europe and outside of Russian Caribou and few Steakhouses its slim pickings for carnivore quality , Tx , CA(angus) , WY best steaks easily
Dango... don't forget ... bango... the Alamo beer... yo
@@DarkepyonXStop talking out of your rump, Aberdeen Angus has a great taste
I've always had beans in my chili. When I learned that it's controversial to add beans in your last chili video I was baffled.
The original chili con had no beans. Beans and biscuits were an almost continuously available food in a cowboy chuck wagon camp. Having coffee, beans, and biscuits readily available kept the cowboys from bothering the camp cook for something warm to eat while the camp cook was preparing other dishes for the evening meal. Thus if chili con carne was the main evening meal there were already warm beans from the bean pot to eat as a side dish.
its even weirder cause im from the south east, and my family naturally put alot of kidney beans in it
also tons of meat and all that too, but beans seemed pretty normal to me
I grew up eating chili with pinto beans in it. But then mom was trying to keep 4 growing boys fed in the 50's and 60's. Later I learned to prefer chili without beans. I did not grow up with a whole lot of rice. We had rice maybe 2 or 3 times a year usually around holidays so mom could make rice pudding with the leftovers. If we added anything to our bowl of chili it was cornbread. These days I add Fritos.
That Akizuki meow in the middle of the de-glazing explanation scared the hell out of me. I thought my cat had snuck up behind my ear :D
Adding the lemon is interesting, & I will try that. This is the first chili I have ever seen without garlic & onion. I also add at least 2X more beans that I soak for 2 days to soften them up.
Jingles doesn't like Onions. Or carrots or celery apparently.
@@Panzermeister36 That's half the ingredients in my pot roast.
As a Person from Colorado, I can tell you that beans in chili is definitely a thing. This looks like a great chili Jingles!
Glad to have found this channel. I’ve been subscribed to Jingles for years, but stopped clicking on his videos because of a loss of interest in gaming in general. But food is universal !
Welcome back old salt miner
Jingles, a piece of advice from the salt mines canteen kitchens - you should let the pan get up to temperature (so it's ripping hot) before adding the beef, this will lead to the juices being sealed in the meat rather than being released keeping the beef juicy. Also doing that will lead to the maillard reaction occurring immediately and a build up of fond rather than boiling the meat in it's own juices until the juices have boiled away. I'd also recommend using a cup of coffee (proper stuff not instant) to deglaze as it adds additional earthy flavours on top of those of the chillies. It still looks damned tasty though.
Worker 548 can you not cook the beans so long next time :p
It’s a culinary myth about sealing in juices with searing.
first time i heard of using coffe for deglaze.
now that might be something to try next time i cook
Hard Disagree about the coffee. The flavor components in coffee and tea burn easily, making food deglazed with it bitter (learned that the hard way).
While i usually deglaze with stock, i also put in a bit on unsweetend cocoa powder in my chilli. Hits the same notes.
Fun tips :
Chili Colorado /Colorado sauces just means Red Mild sauce , its the standard Red sauce found in Mexican burritos and foods , Verde is green and hotter pork chicken and steak are most popular meats .
And Jingles , Texans aren't talking about the slab of British steak of meh (Been to England few times and base flavor of meats is.....) No they are probably foaming at chili making :) , You need a Crock pot for Chilis and Stews , i guarenteeeee it will change your world if you haven't had a good day long cooked Stew , Chili etc and is also economical for slow cooking and Cat safe :) As a gamer they are perfect , just set temp and eat when you feel like it or binge watching. Get a good Crock-Pot (research it , makes big difference in food outcomes) I would also add that I've judged Chili cookoffs and rare if ever did a Non crock chili make it to judging , your current recipe would be enhanced with more rich flavors using same portions and ingredients :)
But as always thank you Jingles for bringing us into your home and sharing your cooking 😘 see you later
I feel you stewed your meat first rather than browned, which is a result of overcrowding. You did show browning at the end so well done.
I appreciate your sharing of home cooked food and discovery. We all need to learn and share that experience.
I challenge you to a Rendang, which is this style with more time. A proper Rendang/dry curry is amazing. Please give it a go.
Sheldon Cooper says that Texas chilli doesn’t have beans in it, but since you are cooking Colorado chilli, beans are fine.
Nice recipe, we’ll be trying it, but I’ll add onions and garlic, 😂😂😂.
👏👏👏. 👋👋👋 🇦🇺
Actually Jingles, the main reason that dishes cook hotter with a lid on is not the pressure but the conservation of heat. The hot air on top of the chili cannot go anywhere if there is a lid in place, so the chili doesn't lose as much heat to the air above it.
I often make a Colorado Green Chili...I am from Colorado...but I do usually add a touch of lime juice to mine and that with all the Cilantro adds a really nice freshness to it...
Adding chocolate to yours would make it a molle
The Portuguese judge needs to come over the next time you record one of these.
Got my hands on a nice piece of lamb shoulder....will be doing your shepherd's pie soon!
Seasoning tip:
Rolling pin
Sprinkle steak with salt and seasoning of choice , rolling pin the spices and salt into the meat to add more flavor.
Trick turns Dollar store steaks into edible delights .
Logic behind trick:
People that taught me trick for several times would do 2 chunks of meat side by side to show difference as her husband was sensitive to spices and seasoning and she loved to drown things in flavors , this provided the bridge :) Pressing the bits into the meat cooks them with the meat vs burning off in cooking due to contact with hot pan , this also evens out the flavor evenly so not just the outside is flavored especially if you cut it up .
Season , Roll , chop up , cook in this case .
You have a great looking place Jingles , stay warm and healthy this holiday season
Paul! A Sunday video is always a treat
i was bored after work this week so i decided "ah what the hell" and followed along with you and all i tweaked was i used a veggie stock i make and used a nice whiskey "and added a bit more spice with a lemon pepper-chili powder i made. was awesome so thanks for that Jingles!
Yesterday, I made Huevos Rancheros for lunch; I'd love to see your take on that dish.
Over here in the USA, we don't say "colorado chili". We say "chili colorado" (or chili verde) as it's done in Spanish. In that language, adjectives follow the noun. Chili colorado is my go-to order in Mexican style restaurants. The differences between restaurant style and your preferred methods are that they don't put beans in it, they use much hotter chili peppers, and it's served with Spanish rice and refried beans instead of plain white rice. There are always tortillas on the side to eat plain or so you can load them up and make an ad-hoc burrito.
Yep!
Putting the adjective first makes it sound like a regional variation, which this is not.
Yup , Colorado is just Red Mild Sauce , Verde is hotter green sauce , thats the standard all over North America (Canada , Mex , US ) if you add pepper to spaghetti its Chili Colorado spaghetti technically 🤣
I came into the comments to make this exact statement.
This is in no way chili (imho), it's chili colorado. The taste profile is different.
That being said, i LOVE both chili and chili colorado. Just in different ways.
I enjoy watching these videos mainly for your commentary and interest in cooking.
Akazuki might not know what de-glazing is, but i guarantee that cat knows "in mah belly!" That is a BIG cat! Main coons are awesome.
As a 24-year-old, love your video Grandpa Gnome!
The great thing about Chili is that it just gets better the next day.
I like chili in a bowl over corn bread myself. I also tend to add beans as well.
Looks delicious Gnome, i will now proceed to add steak to my chili and call them Jingle Balls. I have never seen Colorado Chili until this, i'm not joking steak chunks now a part of my recipe.
I make a full roaster pan of Chili at a time, legitimately gallons at a time, i vacuum seal the bag so i have chili for months. FoodSaver some of the best money i ever spent.
Cheers.
Love these Home with the Gnome vids!!! Keep 'em coming Overlord!!!
Quality Content as usual! Minor AMSR in this one as well! Keep 'em coming Master Jingles!
Looks amazing, I'm sure it tastes great too. In my opinion you added the kidney beans way, way too early, try adding them when there is 15-20 minutes of cooking left instead. Drain the water from the beans while they are still in the tin and just add the beans alone to the mix. 15-20 minutes is plenty for the beans to be cooked and still add flavour and texture - if you add beans and let them boil for hours they completely dissolve.
Oh man, when you grabbed the chilies to put them in the jug, the overall optics of one hand loosely grabbing ingredients and slight shake of the camera made me fear an incoming egg.
A bit like my chili. I like Chipotle in adobo. I also use Masa harina to thicken.
Tip: lay off the salt if you add commercial stock from the supermarket. Those tins and jars of stock tend to have way too much salt in them, to the point I water them down with 50% water and/or wine.
Whey, more chili! Never get tired of it, good stuff.
Chili Colorado is one of my favourites. The colour and aroma is just fantastic. First tried it using Chef Michael Smith's recipe then starting playing around in later efforts with advice from a Mexican friend.
Also a handy hint is scrape the pulp from the rehydrated chillies and discard the skin as that has some bitterness.
Good advice on the chili skins. If you're using fresh chilis, pan sear them to loosen the skin; makes removing the skin real easy.
As aTexan , I approve ! I’m ok with beans and rotel (onions & green chilies & tomatoes ). Served with ketchup or salsa , Frito s and cheese, and a beer !
looks good, and nice tip about the lemon juice , though my other half though you where sitting in a bathroom at the start
Looks pretty good Mr. Gnome. I had never heard of Colorado Chili before. As for kidney beans - absolutely!
Jingles, as a Texan, the size of your steak is fine. As long as you're happy with it and it's flavorful, you're doing alright.
it ain't a steak but . . . nevermind.
Poor Jingles when all the "Akshually Jingles, it's Chile Colorado, not Colorado Chile." Crowd shows up
Isn’t the rump the same as picanha? Love it! Good going Jingles. Next time do Texas Chili
that would be the cap, not the entire rump.
I use Jamaican style ginger beer for deglazing, since the beer is being imbibed while I cook. Goya Jamaican Style is my favorite for that, because it has hot pepper oil in it.
If you're stewing or braising normal beast, I recommend something from the chuck (shoulder) primal. A rump roast (from the round or hindquarters) will work, but the chuck will have better flavor and texture, at least in the States.
A fun thing you can do with a high alcohol content beverage like tequila is igniting it after it hits the hot pot (it's the vapor that catches fire, not the liquid). There's little point to doing that here, but if you're a pyromaniac, remember to have a fire extinguisher handy.
Squeezing some limes over your chili would be a nice substitution for the lemon. You can also squeeze some citrus juice right before eating to brighten up that flavor.
I was wondering whether oxtail would work too... 🤔
@@samuel_excels Likely would but I prefer my chili without bones.
Never tried tequila or lemon in mine... but I agree with the beans and cumin. One note of caution about cumin though is that it has the ability to make flatulence worse so if you go a bit heavier on it you might live on the couch for a few evenings.
Salt the meat the night before, it does make a difference. Brown the steak before cutting it up (something I learned from the Serious Eats website) so that it browns easier without filling your pan with water.
Tenderizes and breaks down sinew and absorbs better :)
Leaving the meat browned/seared on two of six sides after it is cut into cubes.
@@edmartin875 that is more than enough Maillard Reaction to flavor the dish.
As uncle Roger would've said, "Why you eat chili & rice with a fork?! HIIIYAAAAAA"
oh jingles ave you tried adding some 100% or 85% coco powder into a chilli its amazing!
Wondering how long before we get a Jingles cookbook type product lol
Outstanding!
Glad to see our salt going to good use!
good to see our work in the salt mines is going to good use.
Very nice, but any chance you can list the ingredients in the description, especially the chilis?
3:48 Now Mr Jingles, you don’t have to insinuate that all Texans are the typical meat crazies. I see absolutely nothing wrong with that amount of beef. It’s plenty for a single serving. 👍
That looked absolutely delicious!
I need to go and make me some chili now! I'm hungry! Thanks for the video!
Looks very tasty and I appreciate the educational value with explaining what deglasing (spelling?) is.
Really jealous as a food desert dweller. I would have no idea where to get such specific dried chili from.
Worse comes to worst, go online. Yeah, locally-sourced is usually cheaper, but if you don't have anything nearby, well, do what you need to do.
Mexican stores, some grocerie stores
It's 'deglazing' btw.
@@lairdcummings9092 I guess. I'm just an old fart and ordering ingredients for food online still seems kind of weird and extreme to me. Also, the delivery services here suck. Every time I order a package, I get a message it couldn't be delivered and I have to come to some dumb partnering shop in a neighboring town to fetch it myself.
@@johnjarvis8185 Don't think there are any Mexican stores around here.
A few dabs of Cholula hot sauce would not go amiss. Not particularly hot, as hot sauces go, but very flavorful IMHO.
You should use Eddies Perry-Vinegar for deglazing. It will add acid but also sweetness. Also it will redeem Eddie a bit.
The suppressed laugh at 8:31
A little acid is great in a chili! I prefer lime to lemon, personally, but you could use some vinegar too even.
Looks like your steak dealer cut the product with an absurd amount of water. If you encounter an un-cut, pure steak and attempt to indulge yourself with chunks that big, I worry that you may overdose. You'll have to pair it with things far less boring than white rice to keep it from dragging down the flavor. I recommend 2/3 of a sleeve of sodacrackers, (smashed, of course) to thicken up that runny soup-like liquid to the point that you can eat the absorbed chili on the remaining crackers.
But, but Jingles, Isn't it par for the course to get all that meat stuck to the pan as often as possible, to "deglaze" the pan with tequila again? Looks delicious though. Want to try that ASAP.
"Deep red" he says, that my dear fellow is brown, Jingle's you may be a tad colour blind, your pot handle is a deep'ish red!
Love these
I think there should be some competition once a year, the winner gets jingles coming over to cook as a prize 😅
I love what I see but I couldnt be bothered to do it myself (I dont like cooking)
Oh my God I have the same kettle as Jingles!
If you haven't you need to try my favorite chilie verde.
Chunks of pork instead of beef and its green instead of red.
That's an interesting chili recipe, I'll have to try it soon.
It's a traditional, *REAL* Mexican dish. Very, very good.
BTW, the beans *in* the dish *are* heretical. The beans should be on the side.
Chili Verde (green chili) is another, and equally good traditional dish.
What would you recommend as a beef substitute? Would Lamb/Mutton work?
what about toppings? shredded cheddar cheese, grated sweet onions, a base of spaghetti,
The native American meaning on the word Colorado means colorful. Its not describing the location, but rather the looks, so colorful chilli.
Got to love the issunaz hood.
Overlord Master, would u turn the Closed Captions button on so us fans who can't hear well will be able to read the text at the bottom?
Nice job, thanks for the vid. 😎
Dang, I should not watch this type of content in the middle of the night...
Wait, why don't I need a huge amount of seasoning? 1:18
I had no clue beans were controversial in chili. It is the totally normal thing todo in Missouri.
I'm from Texas and I wouldn't call it controversial but there are differences of opinion on beans in chili. I like beans but I prefer chili without beans.
If you're making a truly authentic Mexican dish, beans *in* the chili is purely heretical. The beans should be a *side.* (See note below)
If, however, you're making Tex-Mex, by all means, throw those beans in.
Note: I've had actual *real* small-village Mexican chili. No red tomatoes. *NO* meat (chili with meat is actually *chili con carne* ). No beans. NOT a thick consistency; actually more soupy. It was actually more green than any other colors. Mostly things like root vegetables, squash, and such. *HOT.* Chili is, at it's core, basically a stew - the name means something approximating 'mixture.'
Note to note: Chili Colorado is Mexican-Spanish fusion in historical nature, much more meat than would be found in historical native Mexican dishes.
@@lairdcummings9092 Cool I had never though about it.
Ah, a favorite of mine.
And yeah, can get pricey. I usually plate with rice, and also refried beans - home done, not that canned shite.
Oh, I'm also a bit notorious for punching up the heat a fair bit. But that's just me.
I normally use Modello Negro beer for deglazing; good quality dark Mexican beer. Not the *highest* quality beer in the house, but one of my favorite daily beers.
Try using lime juice, I think you'll like the results better.
@@lairdcummings9092 Tried the beer deglazing, works great. I've done it with a nice red spanish wine too, it works amazingly!!!!
@@bullgrim A good red wine is an excellent choice. I don't usually have any in the house, though - and I *always* have beer.
I accidentally added cinnamon to the chili I made years back, was rushing and grabbed it instead of the cumin. It wasn't a whole lot, because I caught it in time, but it turned out surprisingly good.
Oh, and a bottle of Goya Jamaican style ginger beer mixed in with the dark beer is amazing.
@@itatane dutch (hot) cinnamon and dark (unsweet) chocolate are *AWESOME* in chili. I do that with my Tex-Mex chili, I call it Chili Mazatlan (even though it's Tex-Mex, it reminds me of the flavors from Mazatlan).
I like ginger beer, but it's not for everyone - quite sharp. I'll have to try that; it sounds very interesting!
Note: go EASY on the cinnamon and chocolate.
from Texas and when I saw it I thought, "Ok medium steak". Edit I you gotta have beans try a black bean they are the tofu of the bean world, taking on the taste of whatever they are cooked with. Edit again cornbread on side as a dipper is heaven.
Baked and black beans , then its pure chili :)
red wine vinegar does the same thing as a lemon to chili and blends with the flavor of chili far better. that being said, extreme moderation because you are adding acid to something already highly acidic and are inviting a horrible night of heartburn even if you are not otherwise prone to it.
Thanks Jingles.
God I’m soooo hungry now!
So good.
those glasses suit you well
So re-hydrating chilies and then blending them up is different than grinding the chilies and then adding them to hot liquid? 🤔
i would really love to sit at your dinner table! velbekomme!
Jingles, I am disappointed that you did not mispronounce Colorado "co-lo-RAY-do" like Tom Clancy said you would in Sum of All Fears.
Sir jingles if you want try to setup the camera somewhere have good angle and do the Cook with both hand
Lemon juice, interesting. Not lime? Why not pinto instead of kidney beans? I'm glad you've started doing these. Keep at it!
Of course Jingles gets a rump steak.
Sunday bonus feature. What the heck is going on.
What are the names of the chillies used?
Just a FYI this video was followed by a Gin commercial. Hendricks Gin
Don't any of you people! Realize the Bastard is Torturing us?
Hence the reason I refer to him as . . . " Evil Overlord Jingles. "
Jingles Hot Ones episode when?
Do you have a good mostaccioli recipe?
Where are the GREENS Jingles??? How is your heart and vains doing???
Of course she knows what deglazing is!!!
Rump steak is fine but you should never cook it for more than 90 minutes maximum. It has a tendency to become mealy if you over cook it. Chuck steak is better because it takes a good 2 to 3 hours of slow cooking to become properly tender. Also it has more connective tissue to melt out and into the sauce giving a better mouth feel.
1:19 Yes, it's going to put.
Chili need to be with rice , I see no other way.
The only controversial thing to add to chili is definitely macaroni. I mean, I like Cincinnati Chili, but mac does not belong in a chili con carne. Just spittin fax.