Food Network Chefs’ Top Chili Recipe Videos _ Food Network

**The Art of Making Chicken Chili**

Chili is one of those dishes that's perfect for cold winter days or whenever you need a warm, comforting meal. It's also incredibly easy to make and can be customized to suit your taste preferences. In this article, we'll explore the basics of making delicious chicken chili and some tips to take it to the next level.

**Starting with the Basics**

When it comes to making chicken chili, there are a few essential ingredients that you can't go without. First and foremost, you need a base of flavor, which is where the spices come in. I like to start with a teaspoon of chili powder, followed by a teaspoon of cumin, a quarter teaspoon of red pepper flakes, and a pinch of salt. These spices provide a solid foundation for the rest of the dish. Next, you'll want to add some aromatics, such as onions or garlic, to give your chili some depth.

**Adding Proteins and Veggies**

Once you have your spice blend going, it's time to add some protein and vegetables to give your chili some substance. I like to use ground chicken in my recipe, but you can also use ground beef or a combination of both. For the veggies, I stick with what's simple: diced bell peppers, chopped tomatoes, and a handful of fresh cilantro (or basil, if you're not a fan of cilantro).

**The Magic Happens**

Now that we have our ingredients sorted out, it's time to start cooking! In a large pot or Dutch oven, sauté the onions and garlic until they're softened. Then, add in your ground chicken and cook until it's browned, breaking it up into small pieces as it cooks. Next, add in your spice blend and stir everything together. Pour in two 28-oz cans of diced tomatoes and bring the mixture to a simmer.

**Adding the Finishing Touches**

As the chili simmers away, you can start thinking about adding some finishing touches to take it to the next level. For me, this means adding a pinch of cayenne pepper to give it a bit of heat – and by a pinch, I mean as much or as little as you like! You'll also want to add in any additional spices or seasonings that tickle your fancy.

**Adding Texture with Beans**

Once the chili has simmered for about 30 minutes, it's time to add some beans to give it texture. I like to use a combination of kidney and pinto beans, but feel free to experiment with different types of beans until you find one that works for you. Simply drain and rinse them, then add them to the pot and let them simmer alongside the chili.

**The Final Touches**

As the chicken and beans finish cooking, it's time to think about adding some final touches. For me, this means stirring in a tablespoon or two of Masa harina – corn flour that thickens the chili and adds a subtle corn flavor. I also like to add a squeeze of fresh lime juice to brighten up the flavors.

**Serving It Up**

Finally, it's time to serve up your delicious chicken chili! I love serving mine with all sorts of fixings: tortilla chips, shredded cheese, diced onions, and a dollop of sour cream. Feel free to get creative – after all, that's what makes cooking so much fun!

**Chili Variations**

Of course, one of the best things about making chili is experimenting with different variations until you find your perfect recipe. Some people like to add in ground beef or sausage for a heartier flavor. Others prefer a spicy kick from hot peppers or diced jalapeños. And then there are those who like to mix it up with some beans, corn, or even sweet potatoes.

**Making It Ahead of Time**

One of the best things about making chili is that it's easy to make ahead of time and reheat as needed. Simply cook your recipe through, then let it cool before refrigerating or freezing it for later use. This makes it perfect for busy weeknights or potlucks – just toss everything together in a slow cooker or Dutch oven and forget about it!

**The Secret to Delicious Chili**

So what's the secret to making truly delicious chili? In my opinion, it all comes down to using high-quality ingredients and not being afraid to experiment until you find your perfect flavor profile. Don't be afraid to try new spices or seasonings – after all, that's where the magic happens!

"WEBVTTKind: captionsLanguage: enbrisket chili I have a three lound brisket here that I'm cutting into cubes and I like using brisket for this recipe it adds another layer of texture instead of that typical ground meat and it also adds a richness of flavor I'm going to season it with my house seasoning which you know is paprika onion powder garlic powder salt and pepper I want to sear it off in my Dutch oven and add the beans and cook it slow so by the time the kids get here it'll be nice and tender mhm so the next thing I'm going to do is season my brisket with my house seasoning some smoked paprika to help bring out that Smoky flavor and some brown sugar to help caramelize this brisket I'd like a little Sweetness in my chili which is odd for some people but just a little bit of sweetness goes a long way in chili when I was younger I always thought chili was spicy because of all of the spices that you have in chili but it doesn't have to be and so because these are kids eating it I like to add just a little bit of sugar so it won't be as spicy just give it a mix M I can smell it already all right so I've seasoned my brisket I'm going to wash my hands all right let me grab my brisket going to oil My Pan with a little canola oil so the brisk brisket doesn't stick I've been heating up my Dutch oven so it's nice and hot so I get a really nice sear on this brisket voila smells well seasoned already so all I'm doing is just searing all sides of this brisket and I'm also creating flavor at the bottom of the pan because once this stuff Browns that's going to create a layer of kind of it looks like burnt on stuff but it's not it's actually really great seasoning at the bottom of pants and the fancy culinary term for this is called fond so not only am I searing and creating a coat on the brisket I'm also creating the first layer of flavor all right so I've seared one side now look at this look at that beautiful layer of crunchy goodness on this brisket when you're searing you're also locking in the moisture and the flavor in your meat as well while that side Sears I'm going to cut up my veggie I have a bell pepper onion and and garlic so the great thing about this recipe not only is it good for cold weather a little chili weather here in Charleston we have seasonably warm weather but it does still kind of get kind of chilly at night and when you think about chili chil you want to eat chili it warms you up in the inside something about those spices so it's the best thing to eat while camping so I've got my onion chop if you can tell by the tears and now I'm roughly chopping two cloves of garlic I'm going to finish searing off my brisket get these veggies cooked up get the beans in and let it cook low and slow for a few hours so let me take out this brisket it's so beautiful and then that brown sugar just also adds a nice layer of just like caramelization on this brisket I'd eat a bowl of that brisket bites I can eat chili for a few days make a big batch on a Sunday I'll be done with it by Wednesday oh and guess what cousins not only am I making chili I'm also making mini corn muffins to go with the chili uhhuh see I like to crumble up that cornbread inside that chili now we're talking or if you like you can also eat it with rice but even though I am geey to my heart it's nothing better than cornbread and chili not rice and chili but I mean either one works but to each his own I've seared off all of my meat now I'm going to add in my veggies the onion bell pepper and garlic a little salt to help bring out some of that moisture and soften these veggies up grab a spoon and I'm just going to cook the veggies down until they become soft and the onion comes slightly translucent and as I'm cook cooking I'm scraping up all of those brown bits at the bottom to unlock all of that flavor add a tablespoon of beef buang now this stuff you can find this on your soup aisle and I like using this to enhance the beef flavor and it's just overall a great seasoning for dishes especially like for stews and chilies all right so now I'm going to add my kidney beans oh my dark kidney beans my light red black beans and I like using a variety of beans not only for color for texture and presentation I just love beans I've got some diced tomatoes here I like a chunky chili going to also add some crushed tomato for more of that tomato flavor and texture all right give it a mix oh it smells so good this chili with all of the tomatoes the onions the garlic you can only imagine I'm also going to add some water little chili powder and my secret a pinch of cinnamon most people don't realize that cinnamon can be used in savy dishes too cinnamon adds another layer of depth to a dish without adding spicy heat ooh I smell the cinnamon as soon as it hit that liquid oh my gosh and now I'm just going to add my brisket back into the pot going to stir that brisket back into my pot so I'm going to let this simmer covered for a few hours I'm going to cook it until the kids get here so the longer it Cooks the more that brisket is going to break down and just melt with those beans and I may take a little taste before the kids get here cuz this smells incredible all right so my chili has been cooking for a little while I'm going to check on it taste it make sure I don't need to add anything oo that looks good and it smells even better let the kids say that chili is chiling My ultimate steak chili starting with the steak as you SE in this large enameled cast IR Dutch oven kind of St this is the humble chuck roast yes cut up you can trim some of the fat out there it's super affordable but so beefy and it's just so great for long slow low cooking and that's what really essential about a true chili so this is kind of like upgrading the ground beef and we're going to Brown this steak right so we cubed it up about four pounds of Chuck and we put in a searing hot with just a little bit of oil we don't really season it too much we've got some salt and pepper but we don't have our spices you want like at least one side that's like ready that myart effect how how's that taste I wonder you want to try you really want to try it it's a beauty like you know chuck roast you know chuck roll all this Chuck cut of steak you you it's great for grinding for burgers and everything but for this application right we're gonna low and slow it because it is a tougher C Kati small dice on that onion please of course you give me the onion to do my eyes eventually maybe quarter those uh limes and that's going to be for our little autra M platter later for the toppings Jeff controversial chili without beans which is it well I'm going to tell you guys do you see any beans in front of me I know just zero beans in this yeah you we will invite to Texas at any time down to Texas I've made the mistake before of putting beans in chili on this show in front of Sunny not only but in in front of like maybe 50% of America was not happy with that decision I'm in the game of making people happy with food so I will make my own chili recipe and I will share that with no beans but then I will also develop a recipe with beans in it for anyone that wants it and that's what this is all about how hardest I'll take it either way to adapt to your needs throw can of beans in there it's not like these aren't magic beans can I report that your Chuck is perfectly cooked that's the that's the beauty of Chuck it's it's usually what we're making our burgers out of you just need salt and pepper to make it sting because it's so beefy tasting and you could see all this beautiful rendered fat in there right we didn't put really we just jump started it with maybe a teaspoon of oil people put too much oil I agree in a hot pan when they're searing beef to get that color to get that first kind of level flavor on it it is not necessary especially with a fatty cut like Chuck what I learned a new skimming trick skimming trick yeah where you put the you put the ice in the like cheesecloth Pap towel and you're running around the top and it picks up the fat and then you just to oh that's going to be great for later when we're bubbling and simmering and then you're about to serve and you get that kind of extra layer of sometimes you know you need some fat in there but not too much fat all right I have a jalapeno some garlic on Deck here but now we're going to take all these dry spices and let them bloom in all this beautiful fat all right little a Mexican oregano love it get it from the Mexican grocery store it's super affordable and so much more floral a little bit of paprika smoked or not do it unsmoked okay why do you ask because we're using some ancho chili powder okay there you go now you can smell and some cumin and I got my wooden spoon and this is the magical moment for essential for any chili the blooming of the spices in the fat do not do this with the onions in there just give it it's a little alone time with fat yeah cuz there's natural oils in all those dried herbs and spices they need to wake up I mean this is just like it's smelling good in here sure like you got the fire going TV's on and this chili simmering what a perfect snow or beer oh don't worry we're going to we're going to kind of oh to to drink yeah oh two jalapeno seated stem rips taken out just for that a little extra boost of heat of course but that beautiful flavor and that's why we took out the seeds so the flavor smell the heat smell that smells so good right now and that ancho chili powder as soon as you put those peppers in I can smell the Heat and now we we're just going to kind of let this chill get it all translucent we're right before we got all our ingredients we're going to add our garlic cuz it's the most sensitive now you could see in here right how much we've developed those spices in there the onions are translucent all the flavor of the jalapeno is embedded with the spices and we've been scraping the fond off the bottom the pan the whole time sometimes you need to add a little splash of water to kind of help relas and if you think it's starting to burn just that little splash of water makes all the difference in the world I actually use a little a little Stout a little beer would be great if you're you know partaking but you know you just don't want to skip this step you do not want to rush this Step at all you want to develop all that flavor we have our liquids handy okay so I know you were talking about in The Break about where's the Tomato where's the Tomato s where the paste I have use just a little bit of crushed tomatoes that's fresh right fresh crushed tomatoes and kind of work that in and let that simmer and Dev fresh or caned canned can right but not tomato paste if that's what you're asking and this just kind of sweetens it all up but then for our final liquid oo keeping nice and warm here little beef St there you go is that bone broth why do you you put it in there why do I heat it up before I put it in there superb question Katie uh you want it ready to go you don't want to wait for all this to come up to a simmer so if this is simmering warm you're just you're you're eating quicker likeo this needs 2 hours toing you know what I mean we hungry we're hungry man you got people right they isn't that just another Panda wash Jeff right he's cheating are you kidding me they they've rented a chalet they've got a Serv we were not washing dishes no we do we actually we do have some pictures of us you did men I just have my I hold my team Jeffrey that's when we went we went doging with this real dog sting and that's that's that's jeffre literally oppra ski I got my fun sweater Jeff's obviously head to toe and cashmir this guy out with the clothes I tell you I do love thinking about you guys on vacation together it's adorable it really we did have so much fun I mean I I at least once a year every couple years but that was the first time SK with we're doing that again I know we're we're trying to plan it coordinate schedules all right now it's time to add that Chuck that we seared right back in there with look at all those accum pieces that needs to go in there boom right slide don't want to ruin the gear the fit as the kids say now we have all this lovely it's already starting to simmer we're going to cover it we're going to simmer it sometimes you got to take the cover off you know just see how much liquid you want in there right if you simmer without the lid on you're going to lose a lot of that water it's going become thicker you might have to add more stock but if you want to kind of expedite the process you can keep the lid on two hours this needs at least at least to just make sure that be the process by keeping the lid on exp yeah remember that if you're like barely a simmer and you put the lid on it's going to double that I mean it's going to start aggressively simmering so you want to make sure you keep an eye on the lid Katie really quick I'm sorry I should have had you do this earlier I was so into that avocado for my toppings bar you can crush up some of those chips leave some of the chips hold for a little dunkenstein later but boom two hours how you doing oh how you been how's the family very good look at that now we can okay you you got to double that recipe oh now that's that is I got to freeze that looks crazy simmered two hours all right lower the heat we don't need to serve literally bubbling chili to our peoples but we have a nice little kind of assortment of some of my favorite toppings which just kind of adds texture acidity crunch everything to the party creaminess just right before serving you can serve some of these obviously limes with them but I like to give a couple just fresh little squeezes ofe lime here to kind of bump up the acidity in there round it out this is a very rich dish and we can do the def fatting too if you so choose we got the fresh lime for a little extra we got the cream element from the sour cream's it going some crispy french fried onions for a little onion element some of these crunchy corns right out of the bank real salty and fun some fresh cilantro the crush chips that Katie did wonderfully I didn't know we got the avocado little extra creaminess little cornbread muffins come on so you tell me what you want sunny and I'm here for you amig I love when you do the cornbread and it gets um that's like your thickening agent for your chili MH like there is no shortage of can I just note again look at this I learned so much from you Katie cuz you were tasked to make garnish for the all of us and this is the amount that you put on the plate this to me is garnish of chili I was Russian okay you know be good but I I say to myself okay I can take it down a notch G pickle jalapenos oh that would be great too I or pickled onions would be great okay y can we get anything else in that bowl yeah get it all in dude you got chips on it too this smells so good you guys oh my gosh I mean spoon me wow I'm going to actually make an authentic Texas chili and then I'm going to add just a couple more flavor elements kind like my own kind of take on it but it's going to be excellent and I'm going to arm you with one of the best recipes I've ever come up maybe I'll win a chili I I I if you win a chili contest man like I'll give you the CB no no all right so what we're going to do first is we're going to make um a chili powder from scratch right okay we got a flame here right and a pan all right so we're going to start off first with some ano chilies and these are uh uh dried smoked paano chilies right I want to take the seeds out okay cuz I just want the flavor from the pulp right now I'm going to add these to the sauté pains I want to warm up the flavors a little bit all right they kind of SLE sleeping right now they've been kind of dried out for a little while I'm also going to add all right some cumin to this I'm also going to add some coriander seeds like I'm also going to add a little bit of dried oregano to this starting to kind of get a little smoky already but this a good thing I want to kind of wake everything up right some paprika I'm also going to add some chili powder to this that's starting to smell good already yeah it's going to start to smell good in a couple minutes I'm going to mace everybody out of the house like all right so I put the stuff into a Quezon art that was just like a minute or so a minute but you can see the smoke doesn't take long okay so lock this up like that what I want to do is I'm going to break up the um the ANW chilies and everything else and basically I'm going to make my own spice mix this smells delicious oh man all right so I'm going to take this let kind of decant it okay can't put this away for right now okay and then we're going to chop up some beef shoulder which I think is a really kind of important part of the recipe all right so what we do so you got your piece okay I mind how many people are coming over later I'm you know a lot of people in the neighborhood already the neighbors the ti in town ties in town food's okay so we got all right boom you grab your knife all right so what we're going to do is we're going to cut this up I think kind of scale this down the pieces have to be kind of consistent kind of important at this point I think like that yeah inch and a half inch 3/4 okay like that so I think uh as long as it's s uh not perfect just consistent size okay so we got that right lemon cup and onion like that you've got one I've got one so it's like onions and garlic chop the whole thing up all right I got a big pot put on top so don't don't cry I know it's beautiful thing I know it's a beautiful thing man you don't have to cry man don't cry all right cool okay so we got all right boom all right so we're take the pot I'm going warm the stuff up onions may be C to though all right beautiful sunsets too beautiful sunsets long walks on the beach lime Jello-O puppies sends me the floor okay so we got uh so we got garlic and onions I'm going to start cooking this stuff all right I'm going to cook this down till it starts to caramelize a little bit right because I really want to start to flavor the beef and this is um this is when we start layering our flavors together right right boom this probably take like I don't know like 12 minutes or so all right St check this out okay onions are starting to caramelize down a little bit right right at this point we're going to take the meat right with so the in okay boom there you go Okay cool so what I'm going to do just kind of toss all this got deliciously happy garlic and onion flavor all throughout the meat get it brown yeah I'm going to Brown the beef off a little bit right then we're going to start adding all the flavors to it all right coold this will probably take you know I don't know 10 minutes or so I think we can go and start seasoning up now so we start off with two tablespoons maybe you a little more there you go that so I'm GNA take one Chipotle just one okay I'm gonna throw that in there on top of that all right now I'm going to take like what jalapeno what a half jalapeno what do you think half aalap half a jalapeno always had a little more jalapeno jalapeno baby okay I'm going add the seeds and everything to that right okay so so probably I think two 28 o cans of hand crushed tomatoes boom you throw that if you want okay all right cool this a good stir okay then going to take um uh some cinnamon okay it's like a bark of this Mexican cinnamon yes all right it's really really nice I'm going take a little piece of smell that awesome right cinnamon all right little cinnamon sticking there okay A little bit of salt a little bit of sugar going to make it taste well rounded and I'm going to cap it off with water all right and I'm just going to let this stew okay so I'm going to give this a good stir okay let this cook down for about like an hour and half until the meat starts to fall apart and like I said before we're going to tighten up a little bit of mozara and then also we get some like good little kind of My Little Secret flavors I'll give you I can't wait for that I need the advantage when I go out there okay so our chili right if you guys want to take a look at this right see I start to break down like that you do pull that apart yeah so what you do basically right take two forks or a fork in a spoon or whatever and just kind of shred it just keep shredding it yeah just shred it cuz that's the whole thing about Texas Chili is kind of creamy you know what I mean like it's just sort of like it's like all all sort of meat and chilies and it's just delicious right but it's not incredibly spicy as much as it is flavorful right all right so I think I think it need 10 minutes I'm going I'm going to let it sort of what they call cure at this point right I'm just going to like everything's done I'm just going to turn it off and just let it sit for a little bit let this flavor start to Mar together let it relax okay let's talk about this chili for a sec all right this is um authentic mexican chocolate let kind of break it up into the chili okay now what we're going to do is we're going to add some masa harina right it's going to thicken up it's going to cream it out same time so put it back on the stove I'm going to stir in the masarina all right and this is going to take just a little time to cook the finish up but this is kind of like that great little touch and it smells so incredibly texting take a look at it guys wow it's very creamy see up the monster how awesome you don't really see the chunks So Much Anymore should we do it you're going to give us a taste finally finally that time of the day that time of the day right just try that because this is like one of the purest flavors right it's a traditional authentic American Cooking Texas Chili once you taste it and nothing else in the world Compares oh my oh my God that is good oh yes the what chili needs to be this is my slow cooker of chili Alex G day ready so I've got two pounds of ground beef here I'm Browning a little bit Jeffrey just slice scallions I got it wedg lemon dice avocado and once the meat is browned I just put it into a bowl this is 2 lb of ground beef chuck any ground beef chuck chuck okay big fan love Chuck there's no 973 here for chili I want that layer of fat you want to see your reflection would be able to do your makeup or blow dry your hair if you're Jeffrey in the chili graas so I like to cook everything before and then just put it on on the slow cooker okay I think there's something to a little stove top before some things I just throw them in the slow cooker and that's it well they have some slow cookers that actually have a searing function true so you can do it inside the slow cooker itself and leave the dishes out of it I agree this is because it's a decent size volume of onions and beef I like the big pan and the brown I can't quite get that sear that surface area sear inside the slow cooker but big fan for example a spiralized ham apple cider tons of spices and just throw it on I love stuff like that little olive oil not too much we need you know just to get to the reflection in the chili I love that cloves of garlic eight not n eight eight okay one Fresno chili sliced up you can leave out the seos are having a moment this se you know they're my favorite cuz they're flowery they're they're floral and I and I like when you know the heat gets you but you also get this sort of flavor yeah you get a lot of taste it really is it's almost like the floral note of the Fresno picks up on the sweetness of the ingredients um speaking of which sliced red bell pepper and I least something's kind of big cuz this is going to cook for eight hours it'll disintegrate tomato paste you need it you want it you know tomato paste is just Tomatoes cook down down down it's time in a tube you know what I mean I like that got your time in a tube and we just kind of let all this get nice and mixed together in the slow cooker a can of whole tomatoes I always go whole love it lots of chili powder two tablespoons bay leaf half a teaspoon of cumin half a teaspoon of ground all spice 2 tablespoons of red pepper flakes goodby love spice we're getting that Cincinnati Vibe right there yeah you're right water got to have that water delicious you know you can't live without it yeah you you know you could I mean you could put stock or something in here but I just don't even think it's necessary if you're cooking it that long you don't need to waste the stock on it I agree it's one BT burner I love you get used to a restaurant you know where something's cooked in one minute mhm I know it's uh I'm I'm moving into a house and I'm just trying to like my only question was is there enough gas gas pressure could really caress anything else cuz that's the only I have a that's one of the only cuz you cook all the time and you're like if it's a little thing and you're like oh my gosh this looks so this is the um sort of the Beating Heart of it right the onions the garlic the meat and to my mind there's something different about mixing it all together and then adding it there just is yeah watch the splatter Jeffrey just went 20 mil away right in there so preservations right in there everything you know I'm big on the heat proof rubber spatulas to get everything just mix a little bit you're going to come back to this a little bit and stir so just bring it down to the bottom a little till you see the baay leaf and some of those tomatoes and then of course you add in 2 tbsp of apple cider vinegar okay a ACV ACV in there people look at you jeffy's got everything all cover it cook on low for eight hours eight low eight eight that's a good slow cooker is pretty much not six eight you're good to go now 30 minutes before I add cooked black beans stir them in okay um scallions avocado diced up I like a dice on the avocado people I do I like those little bits sour cream cheese here it is the Moment of Truth oh no this is one of my faor fa house watching my whether my beef has that cookedness see my reflection though je that's very important look at this I mean this is perfection I am making for you my fries but it's not just any fry it's my NAA business chili on top of my fries and I'm just going to load it up just like I do at the s stadium so let me show you how I get it started right here uh in my pot I've got some olive oil and some onions just getting sauteed and rendering down nice and tender and translucent and to that I'm going to add in some garlic now this is my easy na business chili very simple to make usually chili is all kinds of layers of flavor and you know maybe 30 to 45 minutes of percolating on the stove top this is going to be done in a minute all right so into that olive oil I just said the oil but I added a little bit of the garlic you can smell it right now nice and fragrant to that little bit of cumin I love cumin in my chili just makes it taste like meat if you ask me and that's another trick you add ingredients they're going to bring the flavor now I've got my pot here on kind of like a medium to medium high move everything around and adding the oil and the spices right now really blooms the spices so I'm going to add in some chili powder and blooming just really means bringing it back to life you know a lot of times when you buy spices at the grocery store it's already been ground up for like maybe 6 months to a year so as it sits there and those natural oils are just kind of dormant in that bottle you got to bring it back to life and it just starts to really smell and taste like it should and to that I'm going to add in my ground beef and then just go in there and break it up oh it just started to snow perfect football weather okay so as we're going into the pot here with a pound of beef I like to add a teaspoon of salt and that's a really good ratio for every pound of ground meat a teaspoon of salt will get it to the perfect flavor level for you you don't have to worry about like tasting and wondering so right over the top some salt and then anytime you think salt you got to think pepper get that in there I always end up loosening the top right when you loosen the top there's a plate in the bottom it takes the plate further apart from each other the grinder and it'll give you a bigger coarser grind of pepper so the looser the bigger Boulders you get and the tighter the finer pepper you get get that in there I like a lot of pepper and then just start moving it around and breaking it up this is a really good allpurpose game day chili all right so see that beef is nice and brown now it's time for the N part okay usually so much work to get the flavor into a chili phone it in with some Jarred marinera sauce right it's got everything in it you want the oregano probably some basil in there the garlic the onions yeah we just put some onions in there it's just so we felt like we did something but this is really bringing the flavor right here pour that right in M as much as that out as I can oh yeah there you go stir this up all right so so look at that all came together so quick minimal ingredients they all packed a flavor punch and I got to take a look at these fries I'm going to let this percolate for a second but I got the fries in here yes yes okay I me crinkle fries obviously I think crinkle fries when you're doing any kind of sauce like cheese or chili over the top really really smart because they're kind of like the Fus Sil of fries they catch all the sauce in the ridges and they have a little bit more of like structure right they're like the rebar of fries as well over the top of my fries now this is not at the stadium but I like some scallions so hey why not Chop these up really quick and get these into the game plan I just enjoy the whole Fanfare of going to the game eating outside in the open air and then enjoying a drink or two while you watch your team all right scallions good to go it's time to get this baby put together all right so I've already got some other chili right here bring this big baby over then cannot forget the cheese sauce close this up and now it's just to put it together oh come on look at this Katie I know you love chili check this out girlfriend na business chili ooh that sounds so good extra cheese please you know it girlfriend and it's another n business hit because uh I did not make the cheese sauce just heating it up a little bit of cheese sauce come on buy it heat it up none of your business the cascad as Jeff would say that looks delicious all right remember scallions over the top little bit of a crunch and then just like at the stadium some sliced pickle jalapenos get him at the nacho station I'm telling you I will take that tray of fries all around that section just to get every topping that I want on it I'm making a slow cooker white chicken chili it's all the good things about chili but with white beans and chicken and boy is it phenomenal put a bunch of chicken breasts in there and now I'll whip up a spice mix to start with cumin coriander which is really tasty paprika some crushed red pepper flakes some oregano and then salt and instead of black pepper I'm going to use white pepper since it's white chicken chili I'm going to keep things pure and holy I'm just going to sprinkle the spice mix right over the chicken and now I've got a bunch of good veggies to add I diced up a bunch of onion I mean this is a pile but this makes a big batch of chili okay I've also got garlic can't have chili without a pile of garlic and for heat I sliced up some fresh jalapenos I didn't even see them this is such a big batch that it won't be too overpowering and then I've got four stocks of celery this year everything has changed in our household Bryce is officially playing football for Pusa school so he's not going to the home school co-op in Tulsa anymore lad is one of the coaches of the high school football team here in Pusa so they basically are at football practice all the time okay just a little more chopping that is a lot of celery too lot of onions lot of celery a lot of flavor okay I've got a couple of green bell peppers just going to chop them up reach in and pull out the seeds I'm going to keep the peppers in pretty big chunks white chicken chili is so good it's really basically like chicken and bean soup but when you add all these chili seasonings it pretty much turns into chili we're definitely moving into that football time of year it always sets in every August first of all there's High School football games there's Junior High football games they watch college football on TV pro football on TV and when that's not happening they're talking about football now part of that picture is lad and I have opposing Alma moders we both went to pack 12 schools and our schools are Rivals so when our two teams play each other on TV I have to watch it in the other room cuz neither lad nor I can stand to listen to the other one cheer on their team it's amazing we've stayed married this long we are A House Divided so the peppers go in what I try to do is fill the slow cooker as full as I can and that means we're going to have lots of good leftovers okay now in addition to the green peppers I like to add roasted green chilies that are chopped I don't even drain them I just pour them right in so Ino the beans these are Great Northern white beans and I soaked them overnight and then gave them a good rinse and finally the liquid low sodium chicken broth white chicken chili is so good cuz you can dress it up and make it elegant serve it with some really nice cornbread sticks or you can dress it down just throw it into a mug and eat it in front of the TV lid goes on now I've got a few more things I've got to do to the chili later I'll fill you in on that while I run to town I'll put it on eight hours on low I'm going to go get bman so I'm headed into Pusa to pick up Bryce at football practice and just as I promised I want to tell you how I finish off the chili so 30 minutes before the cooking time's up I'll add a mix of milk and mosa to thicken the chili then throw in Frozen sweet corn stir it and give it another 30 minutes when the cooking time's up there just a few more steps before serving I'll take the chicken out shred it and get the chicken back in I'll add some lime juice montere jack cheese and stir it together so now it's time to serve up the chili get ready it's going to be delicious everybody gets a big bowl full of the good stuff with a dollop of sour cream extra cheese of course chopped cilantro and some rolled up warmed corn tortillas on the side to complete the picture Texas style chili so a little bit of olive oil the onions right now we're going to use some Anaheim right here okay some red bell look at that just sweating up nice this Fresno chili here I'm not too worried about the heat on it pretty mild so I'll just give it couple slices down the front so far so good huh okay add a little bit of salt to it let's get into dry chilies now now this is really the foundation of this chili what we're first starting off is with some chili daral which is nice and spicy the ancho and waho so now I'm going to reconstitute them with just a little bit of hot water okay I'm going to do it right there in that pan and those are going to go directly into the chili in just a minute speaking of the chili I need to get those peppers and onions out of there because now I have got some top round that I want to Brown off and we're talking about I don't want it to be interrupted I really want to build some crust kind of like we're searing a short rib so what I want to do is get all these out cuz you leave just a little bit of this in there there's a lot of moisture it'll keep it from it'll keep the meat from really Browning up look how beautiful huh so we'll just hit it with a little a little touch of some salt and we'll just drop it crank that pan back up right back in there we go nice little sear going to happen to that and I also have some ground beef that I'll put in a little bit I like to have two of the textures it needs a little bit of this garlic so I have these reconstituted wos chili daral and anchos okay hit that little bit of Power Cure it there we go we'll dump this right in here on with the meat in with that garlic that I just added that's where your real flavor is coming from let me drop this in sweated peppers and onions that we had from earlier and that all gets mixed together look at that look just I mean take a look inside of this now now it's time to go build another layer of seasoning so I've done some salt and pepper got the peppers and the garlic now we'll do a touch of cayenne little oregano a little bit of cumin got to have a little kiss of cinnamon to two quarts of bee stock we're going to let this go in here it's going to cook down believe it or not for 2 hours beer cheddar cheese sauce so start with a rue little half and half not too much half and half cuz we're adding in a full beer nice Amber Beer so you're going to get that deep rich beer flavor droing in some sharp cheddar a little touch of cayenne dry mustard got to have that little tang in there from the dry mustard a little bit of whoes Shire little touch of paprika okay let that go get some cream cheese we got beer we've got chili we'll lay that right in like that and we'll just let this go low and slow till it breaks up that cream cheese there we go okay but what I want to do right now I want to get a little bit of beer and I want to get a little bit of masa masah harina and I also want to add a little bit of paprika there we go we're going to mix this up so we'll just slowly incorporate this in and this is going to work as an awesome thickener it kind of plays right into the theme of Texas and Chile and TexMex you take a look at that ladies and gentlemen tell me that is not gorgeous right on top there look at that all right now what I got going over here well I've got some jalapeno peppers some red bell and some onions cooking down in a little bit of Panetta Bacon fat as well as some butter now here's a little trick I'm going to show you I'm going to slide this back a little bit kind of put my burner back here on this side let the onions hang out over here on this side when you want to make a great burger get some boneless Chuck or some boneless sirloin and have the butcher grind it for you and make it well you throw some boneless Chuck into this chili you're going to be a winner winner okay run that over right into what I'm showing you here about a quarter inch piece cuz it does need to cook down a little bit but take a look at that little nuggets of deliciousness okay so these bad boys back into the hot side of the pan and I got some Anaheim and pablanos that I went and you know went through here and and roasted and then threw in a bowl covered with plastic let their own internal temperature sweat their skins off and uh this is going all into my dragon's breath chili which you see working right here wow I got some peppers some boneless Chuck and some onions going down some Jalapenos in there so far I need to clean this last pepper up and get this skin off of here now saving all that for my compost and get these in the roasted flavor of these Peppers is really going to add some depth to this chili and that's kind of one of the things about my chili is it's got a lot of layers slowly cooking the pepper slowly cooking the onions getting the garlic in there kind of let everything go its own rate its own stage these get mixed in like this now I've got some Italian sausage here it's going to go down so you're going to get great flavor out of this from the pork as well as some fat mixed into it fat is flavor and then look at that little ground chuck and chili grind so nice and thick so got different textures of meat different layers of peppers different styles of flavors there's some real complexity to this well little granulated garlic of course has got to work its way in there about two teaspoons to a tablespoon little coriander can't beat that flavor there's like I said we talk about complexity same amount there little hot paprika now a lot of times I'm talking about paprika it just being kind of a smoky paprika neutral this is actually got a a little bit of kick to it there's going to be some of the dimension of heat we got the Jalapeno in there little granulated onion even though we have some in the granulated will actually carry the flavor further and a little bit of cumin cumino you can't beat it especially a little Southwestern influence in this chili with some of the roasted pablanos and Anaheim okay everybody in the pool so far Cayenne this is where you're getting the big heat from but I'm not going to make you know with having the boys Hunter and Rider I don't want to make it too spicy and a little chili powder okay now I added I de glazed this with some with some beer hit a little chicken stock tomato paste tomato sauce kidney beans Pinto beans everybody in the pool and let it go low and slow look at this okay and let me just get a little taste on this real quick cuz I need to add some salt and pepper little fresh cracked black and a little touch of some salt stir that in ah this is on point okay so let me actually build this up real quick I like to throw some fries down around the sides there we go get this bad boy in here right on top of some of the fries hit a little bit of the cheese on top some green onion get in for another taste Primo my friend Trish is coming after a really long trip from Paris and I thought wouldn't it be nice to just greet her with like big steaming bowls of chili but since she's being really good I thought maybe instead of making beef chili I'd make chicken chili so I've got about four cups of onions and 2 tspoons of olive oil and they've cooked until you can really smell them about 10 minutes and then I'm going to add lots of good stuff 2 tablespoons of chopped garlic M this is going to be really good I want to cook garlic for just a minute so it doesn't get really bitter and two yellow peppers and two red peppers this is a really quick way to cut Peppers just straight down and then what's left over you can use for snacking and I'm just going to do big chunks I think chili should be big chunks of good stuff so peppers good thing about chili is you can make it days in advance and it's just delicious in fact it's even better so all the flavors blend together so what we'll have is a big Hardy stew lots of vegetables chicken okay now all the good spices first thing of course is chili powder so I've got teaspoon of chili powder teaspoon of cumin which is a really essential ingredient in all chilies and then these are the things that make it hot red pepper just sort of a pinch of it maybe a/4 teaspoon and then cayenne pepper which is really hot so use it at your own risk I like when things have a lot of flavor and a little bit of heat but if you like it really hot just add more okay and then lots of salt it's really critical for bringing out the flavor in the spices so two teaspoons of salt this is great and I'm going to cook that for about a minute while I get the tomatoes ready okay about the tomatoes I always make this with canned tomatoes Life's too short to peel a tomato so I'm just going to chop them up really quickly and put in two 28 Oz cans of tomatoes try not to get it all over the kitchen like I do and into the sauce give it a stir so most chili has cilantro in it but I personally hate cilantro so I'm going to put basil in instead gives it great flavor just take the leaves off and just give it a really rough chop so maybe about a/4 of a cup should be good wonderful so this is going to cook for about 30 minutes and the chicken smells like it's just about done you can tell when the chicken's done when it Springs back when you touch it ow that's hot you think there's enough chicken for Patricia and me so I'm going to let that cool I'm going to add it to the sauce and Patricia and I are going to have delicious chicken chili we got chicken chili wow really hot can I bring it's bubbling away yeah bring the plates over fabulous I don't know what time zone you're in but I hope you're ready for chicken chili starving all time zones very dish it's a very oned dish isn't it okay great is that good terrific okay fabulous turn and let's have fun so we got all kinds of toppings cheese tomato cheese I love cheese little sour cream got have a little sour cream that's gorgeous some chips did you just create this like in the in the shower one morning or something well you know I always made beef chili and I just wouldn't it be healthier if I made chicken chili so I just put chicken in instead brilliant it's been um Brant been one of Jeffrey's favorites this is my simple perfect chili and it really is just that it's a total cinch to make I just throw 2 lbs of ground beef into a large pot with two cloves of chopped garlic then cook it till it Browns while that's happening I mix up the herbs and spices 1 teaspoon of ground oregano 1 teaspoon of ground cumin A4 a teaspoon of cayenne pepper 2 tablespoon of chili powder and 1 teaspoon of salt then I add an 8 O can of tomato sauce the spices and give it a good stir put on the lid and simmer it for an hour after that I grab 1/4 cup of Masa mixed with half a cup of water Masa is corn flour and it thickens the chili and adds a great corn flavor after an hour I dump the Masa mixture into the chili stir it together well then let it simmer for a few more minutes then it's done simply perfect okay I just snipped the bags open dinner doesn't get much easier than this does it and I'm just going to place them in the pot and then just pour some water over the top and then heat them up and the water will eventually evaporate and it'll be perfect all right the Chili's thawed I'll just throw the beans in I'm using kidney beans and pinto beans but you can use whatever beans you have in your pantry and I'm just going to let this simmer gently until they get back for moving cattle around and then I've got some Fixins ready for the chili the great thing about these fixen is they're all pantry and fridge standbys I've got tortilla chips lime wedges red onion and of course grated cheese you got to have lots and lots of grated cheese when you serve chili all right who wants chili me there you go Alex Marie one scoop please one scoop for Todd daddy how many scoops I'll take three to start off with then I might have to eat bry's that does look good e\n"