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I almost CRIED cooking this



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#chili #americanchili #chilli #chillibeans #americanfood #cornbread #foodandtravel #shorts

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44 Comments

  3. TinaNewtonArt

    Definitely red spices like chili powder, cayenne and cumin need time to bloom. I usually add them in with the meat while I'm frying. Since they bloom best in fats imo.

    Also. I recommend that you cook the tomato paste after you finish cooking the meat. Kinda frying it too. It makes the metallic taste go away. Then add the liquid stuff like tomato sauce or canned diced tomatoes etc.

    And I like to add a splash of brewed coffee in my chili cause it cuts the acid. Someone from Tennessee taught me that. I was a bit skeptical at first too until I tasted it and actually makes the flavor a lot better. It enhances the spices too.

    My favorite thing to add to chili is canned green chilies and chipotle peppers in adobo. Not too many chipotle peppers though… cause it can be really strong, if you don't want to have a super strong spiciness cut the Chipotle's open and get seeds out.. I usually freeze the remaining part of the can for a future batch of chili…

    I make dozens of varieties of chili.
    But one of my favorites is basically chicken corn chili with black beans. Really lean chili with a big amount of flavor.

    And definitely don't fret about chili. Chili is easy and amazing.
    Made it too spicy? Thin it out with more meat and beans. (Freeze the extra).

    Made it too bland, throw a bunch of chili powder in there, a dash of cumin and cayenne pepper and some granulated garlic, salt/pepper.

    Another fun one is to make a really good chunky chili, nice and thick. And put it in the bottom of a baking dish and put cornbread batter on top, bake it until it's done.

    Yummy.

    And then you could always put it on top of Fritos and have Frito pie. (Some people like calling them walking nacho).

  6. ryph0bic

    this is why my dad started cooking HOURS before dinnertime. you gotta let it simmer for a while to get it to taste good

  7. Dee B.

    Is that why your dad calls Doug "the American"? Because he grew up American with all the food?

  11. Kimbelyn Hilgenfeld

    Wrappers from scratch, empanada dough, wonton wraps, egg roll wraps, tortillas, jamacian patty crusts. I can make the fillings amazingly but their either too thick or have the wrong texture

  12. sarah Ann

    Try using tomato juice instead of water for the stock. Tomato juice adds flavor with out adding a bunch of salt. You won't have to wait a day to eat chili if you used anything but water for the stock.

  13. N

    "American chilli". Yes, food that Americans have essentially stolen from other countries because they have literally no culture

  18. ewellford

    Technically, Chili is beef cooked with chili peppers and everything else is an add in ,so you can make it your own. Don't be afraid to play around with flavors, meats(including no meat), and beans.

  19. Kalisha J

    Chilli does taste better in the following days but it should taste good on the first day as well. I always season my hamburger and cook it with onions, garlic, and bell pepper before I even add in the chilli seasonings and everything else. You have to season the meat.

  21. Vivian Dixon

    I am glad it worked out. Once the flavors settle it is amazing. I have never had a bland chili from anyone. Great job.

  22. Toast

    My trouble dish is eggs. Specifically fried eggs. I always over-brown the edges… I get burned like a thousand times… I almost started a fire…

    Don't trust me near fried eggs…

  23. Keith Larsen

    NO BEANS IN CHILI! and… what is that, is it sausage? and you need a 'mix', bless your heart, and I hope you make a quick recovery.

  25. Iridescent Aurora

    I wonder how chili would taste if you’d season it in stages like how you would with a curry 🤔 but what would the order be?

  30. RailRoad502

    I'm not trying to start a war here, but honestly the worst thing you did was eat chilli with rice. Noodles or noodle-less otherwise you're doing it wrong 😂😂😂

  32. austrian shaman

    Man with a chilinyoubhave to try to kill yourself with spices and seasonings uf you want to eat it fast or not cook it for some hours

  34. Darc val

    Y’all why’s no one saying pasta sauce as the best thing to go over night like what

  36. AP_Jaeger 616

    Your story sound BS. Justlike you tasting meh with vlended spices. So much fluff for a short. And its already a mix. Why didn't Doug cook kit?

  42. Muhammad Zulkhairi Mohd Nasir

    My local rotisserie chicken stall has this homemade chili gravy, that taste hotter after it's chilled.

    They didn't know this, and they haven't wondered yet, why I always ask for two packets of it every time I bought chicken from them.

    I always divide the chicken into 2 portions, and chill it with gravy, to be eaten at dinner.

  43. M S

    Chili is literally the easiest thing to make. It’s a bunch of stuff from a can, seasoning and ground meat. It’s hard to mess up

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