The Art of Making the Perfect Chili

As I begin to prepare my chili, I like to start by gathering all the necessary ingredients and spices from my pantry. I have some cumin that I'd like to add a little bit of, and I've also got some oregano that I think will really bring out the flavors. To release the oils in the dried oregano, I take it in my hand and give it a gentle break-up. This helps to unlock the natural flavors that are trapped inside. Next, I add a generous amount of salt - yes, you read that right, a lot of salt! It's essential for bringing out the depth of flavor in the chili. I also sprinkle some pepper on top, making sure to stir it in well.

As I continue to prepare my chili, I like to think about how I can take a dish that already has great potential and make it even better. In this case, I'm thinking about taking store-bought taco seasoning packets and enhancing them with my own unique twist. This way, the flavors are still familiar but elevated to new heights. And if I want to get really adventurous, I might add some Chipotle peppers or adobo sauce for an extra kick of smokiness.

Now it's time to add in some tomato paste, which will help to thicken the chili and add a rich, savory flavor. I make sure to stir this in well before adding any other liquid ingredients. And speaking of liquids, I have both hot and cold water options - I can choose either one, depending on my mood! For this particular batch, I decide to use some chopped canned tomatoes with chunky bits for added texture.

As the chili starts to simmer, I like to think about the importance of using up all the ingredients in my pantry. This is especially true when it comes to chilies - by throwing in beans at the last minute, I'm not only adding protein but also allowing each ingredient to shine in its own right. And then, just as things are getting settled, I add a splash of white vinegar for that final touch of acidity and depth. The result is a chili that's both rich and tangy.

Now it's time to talk about serving up the chili - not just because of how delicious it is, but also because of the many ways it can be enjoyed. One great idea is to serve it with a slotted spoon, allowing those who prefer thicker consistency to simply scoop out the desired amount. And for our guests, I like to offer a variety of toppings, from crispy bacon and shredded cheese to sour cream and fresh cilantro.

As I sit down to enjoy my chili, I'm reminded of the simple pleasures in life - like a warm, comforting bowl on a chilly day or the excitement of experimenting with new flavors. This particular dish may be born from humble beginnings (taco seasoning packets), but it's now elevated to something truly special - thanks to the careful balance of spices and ingredients that make this chili truly unforgettable.

And so, I take a moment to appreciate the beauty of leftovers - whether it's using them in creative dishes like leftover chili pot pie or simply serving them up with a side of crusty bread. Sometimes, the most satisfying meals are those that come from making use of what we already have on hand. And when it comes to this particular chili recipe, I can confidently say that each and every bite is a delight.

The Perfect Chili Bar

As I prepare for my chili bar, I like to think about all the different ways I want to offer my guests experience. First and foremost, I'll need some trusty staples - crispy chips, jalapenos, shredded cheese, and of course, plenty of sour cream. But where will things get really interesting? That's when we bring out the bacon - thick-cut, smoky, and absolutely irresistible.

One of my favorite things to do with leftover chili is to transform it into a hearty spaghetti dish, complete with ground beef and all the fixings. It's an easy way to elevate this comforting classic into something truly special. And if you're feeling adventurous, try adding some diced onions or bell peppers for added flavor.

The Power of Leftovers

As I look back on my chili-making journey, I'm constantly reminded of the magic that happens when we use up leftovers in creative ways. Whether it's turning last night's dinner into tomorrow's breakfast burrito or repurposing leftover chili as a pasta sauce, there's something truly satisfying about bringing new life to ingredients that might otherwise go to waste.

So here we are - at the precipice of another delicious meal, and I couldn't be more excited. Whether you're in the mood for a hearty bowl of chili, a comforting pasta dish, or something entirely different, this recipe is sure to hit the spot. And remember: the beauty of cooking lies not just in the finished product but also in the journey itself - so don't be afraid to experiment and make it your own.

A Satisfying Finish

As I finish up my bowl of chili, I take a moment to appreciate the simple pleasures that bring us all together. A warm meal on a chilly day, the sound of laughter with friends and family - these are the things that truly make life worth living. And when it comes to this particular recipe, I can confidently say that each and every bite is a testament to the power of cooking to bring people together.

So go ahead - dig in, savor the flavors, and let's get cozy!

"WEBVTTKind: captionsLanguage: enit's a classic easy beef chili I know I'm going to get all sorts of comments yes you are because everybody's got lots of opinions about chili everybody's got their own this is just mine well I see the beans over there so I think it's the most controversial B course there is it is cuz CU there's so many different ways to make it no beans with beans I'm a bean gal I beans I love beans plus come on they're good for your heart you're like why not though I mean I I know an entire state but there's other states that make chili you made it great with the chunks of beef I remember that yeah remember I think it's great with beans okay I've got my onions cooking here in a little bit of oil I'm going to add to them some garlic and I've got some minced jalapeno here so far not controvers yeah no controvers here right so far so good and I'm going to add to it my ground beef all right well we're good we're good all right we good so far yeah do you want what do you want me to sh this is this bean cheese though is this made out of beans no you want me to shred this just pick the cilantro i' like I'd like you to grate that cheese for me I'm a big fan of buying a block of cheese and grating it yourself I like the extra moisture content you get versus buying the bag of the shredded I think you get more flavor and it's a lot more economical as well so I've got two lounds of beef here I am just going to Brown that up let me turn my heat up a little bit get a little color on it here I'm going to bring this down we West Virginia Mount queso that's right it's a mount queso y'all okay so I'm going to put this down here with our little chili bar cuz we got to have all the toppings and I like whole leaves I do too I do I do too 100 you chop it up it loses everything MH mhm all right so I'm getting some color on our beef here and I'm going to add the spices into it got to have chili powder of course yeah and even though there's already garlic and onion in there I bump it up with a little extra garlic powder and onion powder I find that it just intensifies that flavor bump it up a little bit of cumin okay and I've got some oregano I like to take the dried oregano in my hand and give it just a little breakup it kind of releases any oils that are in there your hand flavor massage it yes a good amount of salt you really need a lot of salt in this and pepper let's stir that in can I make a confession yes I really think there was some chili mixes already done that are really good definitely all I do is no I take them and I no I know it's hard because I mean it's spiced so if you blend it right it's okay definit and then I amp it up even more okay or a taco seasoning packet can work great what is today's date put it in the calendar put in the calendar put it in the calendar oh this smells so good and this way the those spices just get a little heat on them too they need it and kind of opens up their flavors it looks perfect and then I'm going to add to it some tomato paste that's a good amount a so no Chipotle you don't put any chipot in I don't do Chipotle in it if you wanted to add a Chipotle and adobo and give it a little bit of smokiness go for it absolutely and then I like to really stir that tomato paste in before adding any other liquid all right I'm going to add some water in ooh you I have hot I have cold for this one too there and I'm going to add in some chopped canned tomatoes I like the chunky bits yeah and a bay leaf yeah let's Stir It Up wow this is like this is so when you wrote this me recipe you just take inventory of your whole entire Pantry just start omitting that's a good thing about a chili too you know like it's a clearer man yeah CLE throw beans in it and then when it's about an hour before it's done 30 minutes before it's done add those beans in and then what I like to do about 30 minutes before my chili's done know what that is I add in white vinegar yep yep just a little splash that acid pulls the whole thing together you can just keep letting it cook and get as thick as you like it some people like the chili to have a little looseness some people like it really thick I am like Goldilocks I like it just somewhere right is covered or uncovered covered an hour and then yeah if you want to get it thicker take that cover off and let it simmer for a half hour now I've got a little bar set up here I've got chips jalapenos that beautifully shredded cheese thanks to Jeff some cilantro sour cream but I'll tell you what I really like for a chili bar oh no oh man what's it be bacon tender yeah some big big old ters look at that this is I'm not going to make it to the second quarter that's how you make them too with a lot of salt four Katie I was going to make a comment when you were talking about the viscosity of the chili versus you know thick versus thin you could just serve this with a slotted spoon so the people that want the thick can just slotted spoon it and the people that want the thin can ladle it I think that's actually a wise idea yeah for a crowd right yeah so you're going to that's another way of serving sque the way yeah right really good idea at off this is a sub Sophie of a spaghetti with a Cincinnati chili you can't help yourself you know what I just need a carb Jeffrey I just need a car no carb Left Behind help yourself I can't help okay this is blazing hot dude don't buddy we don't want to lose you too bad growing up we we used to we used to my mom would make elbow macaroni we call chili mac and we have it on the bottom super El Dente you sit there I do like 50/50 go back for these leftovers put it in a little cast iron pan in the oven I also like to do a leftover chili pot pie and make cornbread and put on top and make it you know what this is so satisfying it hits would it be more satisfying with potato no it hits every I'm I'm sure it's fine like that but I po like it's delicious like this it's just simple not Everyone likes everything this I like it in a bowl too just that way I can eat more I don't even want to eat it it's so pretty this is molten let me take a photo really quick it's molten hot be careful I'm amazed at how much flavor there is because you put so few ingredients you didn't put any beer or adobo or anything extra it was like very economical M and you really are a great editor Parson Iit's a classic easy beef chili I know I'm going to get all sorts of comments yes you are because everybody's got lots of opinions about chili everybody's got their own this is just mine well I see the beans over there so I think it's the most controversial B course there is it is cuz CU there's so many different ways to make it no beans with beans I'm a bean gal I beans I love beans plus come on they're good for your heart you're like why not though I mean I I know an entire state but there's other states that make chili you made it great with the chunks of beef I remember that yeah remember I think it's great with beans okay I've got my onions cooking here in a little bit of oil I'm going to add to them some garlic and I've got some minced jalapeno here so far not controvers yeah no controvers here right so far so good and I'm going to add to it my ground beef all right well we're good we're good all right we good so far yeah do you want what do you want me to sh this is this bean cheese though is this made out of beans no you want me to shred this just pick the cilantro i' like I'd like you to grate that cheese for me I'm a big fan of buying a block of cheese and grating it yourself I like the extra moisture content you get versus buying the bag of the shredded I think you get more flavor and it's a lot more economical as well so I've got two lounds of beef here I am just going to Brown that up let me turn my heat up a little bit get a little color on it here I'm going to bring this down we West Virginia Mount queso that's right it's a mount queso y'all okay so I'm going to put this down here with our little chili bar cuz we got to have all the toppings and I like whole leaves I do too I do I do too 100 you chop it up it loses everything MH mhm all right so I'm getting some color on our beef here and I'm going to add the spices into it got to have chili powder of course yeah and even though there's already garlic and onion in there I bump it up with a little extra garlic powder and onion powder I find that it just intensifies that flavor bump it up a little bit of cumin okay and I've got some oregano I like to take the dried oregano in my hand and give it just a little breakup it kind of releases any oils that are in there your hand flavor massage it yes a good amount of salt you really need a lot of salt in this and pepper let's stir that in can I make a confession yes I really think there was some chili mixes already done that are really good definitely all I do is no I take them and I no I know it's hard because I mean it's spiced so if you blend it right it's okay definit and then I amp it up even more okay or a taco seasoning packet can work great what is today's date put it in the calendar put in the calendar put it in the calendar oh this smells so good and this way the those spices just get a little heat on them too they need it and kind of opens up their flavors it looks perfect and then I'm going to add to it some tomato paste that's a good amount a so no Chipotle you don't put any chipot in I don't do Chipotle in it if you wanted to add a Chipotle and adobo and give it a little bit of smokiness go for it absolutely and then I like to really stir that tomato paste in before adding any other liquid all right I'm going to add some water in ooh you I have hot I have cold for this one too there and I'm going to add in some chopped canned tomatoes I like the chunky bits yeah and a bay leaf yeah let's Stir It Up wow this is like this is so when you wrote this me recipe you just take inventory of your whole entire Pantry just start omitting that's a good thing about a chili too you know like it's a clearer man yeah CLE throw beans in it and then when it's about an hour before it's done 30 minutes before it's done add those beans in and then what I like to do about 30 minutes before my chili's done know what that is I add in white vinegar yep yep just a little splash that acid pulls the whole thing together you can just keep letting it cook and get as thick as you like it some people like the chili to have a little looseness some people like it really thick I am like Goldilocks I like it just somewhere right is covered or uncovered covered an hour and then yeah if you want to get it thicker take that cover off and let it simmer for a half hour now I've got a little bar set up here I've got chips jalapenos that beautifully shredded cheese thanks to Jeff some cilantro sour cream but I'll tell you what I really like for a chili bar oh no oh man what's it be bacon tender yeah some big big old ters look at that this is I'm not going to make it to the second quarter that's how you make them too with a lot of salt four Katie I was going to make a comment when you were talking about the viscosity of the chili versus you know thick versus thin you could just serve this with a slotted spoon so the people that want the thick can just slotted spoon it and the people that want the thin can ladle it I think that's actually a wise idea yeah for a crowd right yeah so you're going to that's another way of serving sque the way yeah right really good idea at off this is a sub Sophie of a spaghetti with a Cincinnati chili you can't help yourself you know what I just need a carb Jeffrey I just need a car no carb Left Behind help yourself I can't help okay this is blazing hot dude don't buddy we don't want to lose you too bad growing up we we used to we used to my mom would make elbow macaroni we call chili mac and we have it on the bottom super El Dente you sit there I do like 50/50 go back for these leftovers put it in a little cast iron pan in the oven I also like to do a leftover chili pot pie and make cornbread and put on top and make it you know what this is so satisfying it hits would it be more satisfying with potato no it hits every I'm I'm sure it's fine like that but I po like it's delicious like this it's just simple not Everyone likes everything this I like it in a bowl too just that way I can eat more I don't even want to eat it it's so pretty this is molten let me take a photo really quick it's molten hot be careful I'm amazed at how much flavor there is because you put so few ingredients you didn't put any beer or adobo or anything extra it was like very economical M and you really are a great editor Parson I\n"