The Butter Bar is officially on YouTube! Kicking off with the easiest and most flavorful chili recipe. This particular preparation is heavily influenced with Mexican flavors and spices. Perfect for any tailgate, potluck, and the NFL playoffs. Great for meal prep and high in protein.
RECIPE: https://www.thebutterbar.org/recipes/a-chili-recipe#/
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It’s cold outside so let’s make some chili uh so really any chili recipe super easy super cheap to make really easy to prep it just takes a while to cook uh to develop all the flavors and stuff um but there’s really only five components to any chili whether it’s
Dark white red whatever uh you got your base components you got your veggies you got spices you got some type of sauce and then you got your toppings right so uh once you have all those components you can kind of play around with the flavors you can add what you want
Subtract but if you have those five components you pretty much have a chili so let’s make it all right so before I start cooking or anything like that I like to get all the veggies and everything prepped it’s called mism plas um just means everything in its place
And so all you’re going to do here is you’re just going to cut everything uh measure out your spices so in the time of cooking you just place it all in so in this case I’m going to be using Pano Peppers I’m going be using four to be
Exact and then one sweet onion so the paano peppers it’s really easy to crap you just got the head off like that just take the stem out because you don’t want to waste any part of the pepper remove that cut the pepper in half cut the pepper in quarters
Like that and then you just remove the uh the ribs inside they can be pretty bitter and we really don’t want the the chili to be that bitter so you’re just going to remove those now from there you’re just going to we’re just going to cut these into small dice so we’re just
Going to cut them into strips first try to make them all relatively even I like to have bite siiz pieces of pepper in my chili I don’t want anything to be too big then from there you just kind of push them all together like that and then just kind of chop Chili’s pretty
Forgiving so it doesn’t matter you know if they’re perfectly you know square cut anything like that perfect you just do that to all your peppers all right now with the onion just cut the head off not too much you don’t want to waste too much of it okay that skin was pretty pretty
Fibrous on you all right remve the skin now we’re just going to cut that in half first make it easier remove the skin you don’t want that it’s not really edible doesn’t taste good and it makes it a lot easier to remove it if you cut the onion in half
First now this is the part where some people are pretty intimidated because there’s a bunch of different ways to cut onion uh but the easiest way for me anyways is uh just doing the the side cuts and then the cuts on top so all you’re going to do put your knife here
You want a relatively sharp knife hold the onion down and just make a slice horizontal TR to do long cuts makes it easier and now you just do slices vertical all right so just like that some pieces onion are going to fall out doesn’t really matter just push them
To the side and cut them later scrape them to the side now the cool part you also have to be careful C your fingers like this so the the knife scrapes against your knuckles and doesn’t cut your finger not of times I’ve cut a finger has been I can’t even
Count how many times but now you just hold the the together and just start cutting and it should be relatively uniform and this just decreases your chopping Time by like I don’t know the exact percentage but definitely makes it a lot quicker to cut an onion and you know you can see it
On every cooking show there’s other ways to do it but to me this is the faster way to do it all right perfect and then you kind of clean as you go as you notice I have this bowl over here I have one I usually have two
Bowls I have one bowl for trash and then I have one bowl where I put on my Mis PL and you I have separate bowls if I need to separate them or whatnot in case of chil you can just put both the peppers and the onions together I’m just going
To put them in this bowl um yeah we’ll do we’ll do the whole onion because we’re going to make quite a bit quite a bit of chili here so same thing do the same thing do some movie Magic you don’t have to watch me do it again so let’s do
It cool thing you can use too is a bench scraper here helps you put everything in there that’s what you see all those fancy chefs and other content creators doing all right so we got a whole onion we got four ablano peppers cut ready to go so our veggies are
Technically done but what you can also do is I’m just going to add the garlic right now too since we’re here and I’m just going to add that to the veggies because once again we’re going to add all the veggies in at once we got a lot of garlic we got like 68
Close here so I’m just going to use this cool little tool and all you do is put the garlic in here like that and then it presses and it just grates it for you I’m just going to put in my my Bowl here don’t make fun of my bowl it’s not like
A chef metal bowl or anything but it was cheap so then you put the garlic in you squeeze it out and it makes essentially a pretty good diced garlic right there right it kind of matches it up use a back of your knife scrip it in there boom we just do
That with all of them easy is that you got all your veggies you got your peppers your garlic and all that so all that’s done so when it’s ready to add you just add them all at once then we also have the the spices already prepared to so really
Like I said depends on how much you want of each and I would recommend adding at least like two or three different spices and in here I have oregano uh some cumin some chili powder some Chipotle chili powder and then like at the end while I’m simmering the chili I’m going to add
Some cinnamon sticks and bay leaf and stuff like that but like I said you can add whatever you want but it is called chili and to me this is the most important component of any chili is the spices so pick some good spices and use
A good amount of it and then the last or the fourth component is a sauce so this is the the last thing that you’re going to add um to your chili and that’s what gives it you know that soupy Stewie texture um in this case I’m going to be
Using uh some diced tomatoes fire roasted diced tomatoes and chicken stock I’m using chicken stock because I think beef Stock’s like it’s too it adds too much beef flavor to it I know Chili’s a lot of meat but we already add we’re already adding like two pounds of ground
Chuck to it and I want to taste more of the spices so I’m using chicken socks a little bit more neutral and then uh yeah some diced tomatoes and then some tomato paste too it’s going to go in there eventually I don’t know if this is really a sauce component but we’re going
To add that in so that’s a sauce component that goes last and now what we really need to focus on is the cooking part of it and right here I got two two pounds you can use ground chuck ground sirloin um really any meat you want I’m
Using a more leaner meat because it’s going to get flavorful and tender because you’re cooking it for a while so I’m more leaner meat also trying to watch my figure just got done with holidays so you know got to look after that but I’m using uh I’m using ground
Sterin for this and then the other protein component that I’m adding to it are some keny beans so now we’re just going to start cook off the meat and uh let’s get the stove ready all right so when you when you cook the chili or really when you try to
Brown meat or anything like that you have to add some oil or some type of fat so I’m going to add what I’m adding is just some coconut oil just what I what I have on hand and it has a little bit higher a higher smoking point than Olive
Oil so I’m going to put this at a pretty high heat so that that meat can Brown so you just put the oil let that heat up once that’s melted you’re going to add your meat all right looks like it’s ready so let’s add the meat
So this point you just kind of stir it around you don’t want to move it too much right now cuz you want that meat to kind of brown you just kind of break it up it’s actually kind of funny too because you know you think going to culinary school people will request like
You know all these fancy recipes and stuff but this is actually one of my most requested recipes and that’s because one of my best friends from from school Cole he always requests this and chicken pot pie so I found myself making more chili and chicken pot pie than I do
Anything else which is honestly kind of crazy I thought people would request a lot more fancier things but here we are all right so once the meat’s pretty much Brown you’re going to add all your veggies at this point so you just add all those onions a on of Peppers
Garlic and then you’re just going to let those kind of sweat cuz at this point they’re not going to Brown because there’s a lot of uh evaporation and liquid already in there so you’re more worried about just kind of getting all the uh flavors Incorporated especially that garlic and those
Papanas Al that might look like a lot of onion which maybe I put a little bit too much onion in here but it’s also going to sweat down and they’re going to reduce in size so you might be like oh wow I had a lot of onion in there but
Really it’s not not that much you want it quite a bit because you want to add flavor to the stock and the sauce all right cool so once those flavors Incorporated add your seasonings so they can kind of start roasting up a little bit like I said you can add any
Seasonings you really want in here but you know it’s called chili so you might want the chili powder human adds like a nice earthy depth to it you know kind of gives you those like South American flavors same with the oregano too A lot of people think oregano is just Italian
But it’s actually used in a lot of different South American Cuisines see look look how that’s changing color beautiful all right cool cool cool so now we’re going to add the tomato paste and that’s going to help thicken up the chili later on I’m probably using like half a can here
I do like a tomato based chili some people don’t but this is just a chili recipe too there’s thousands probably millions of chili recipes at this point out there people you know tailgating they make their own recipes pass down from family generation everyone has their own like
Regional it’s regional too like you know Texas has uh more of a steak based chili you got like the Skyline Chili up in in Michigan and then this is like it’s a take on like a classic chili mixed with some South American flavors you know I like to make it a little
Complicated going to add a a lot of depth of flavor so that’s what chili is it’s just flavor on flavor on Flavor I love chili good source of protein kind of healthy you know I would say it’s pretty healthy if you use a Le pretty lean beef
And don’t use a lot of oil it’s literally just like a bowl of protein so your way LIF in on that I mean you can probably have breakfast as a post workout or something like that so try it out all right so now you can see it’s
Kind of getting like this nice red color here the spices are fully Incorporated they’re roasting the tomato paste that canned flavor has kind of cooked down a little bit cuz if you add raw tomato paste to stuff it like adds like this metal teny flavor
And you don’t want that so try to cook down that tomato paste a little bit you’ll notice a huge difference already smelling good we’ll just add the diced tomatoes now going add some liquid to it there are fire roasted diced tomatoes if I had the time I would have roasted them myself but
I did not so we’re dealing with the can all right I mean you can probably just e it like this honestly but we’re g to make it better all right so now you want to season throughout the cooking process at a good amount got a lot of stuff in there it’s a big
Pot so don’t be shy with the salt salt and pepper boom a little bit of pepper I don’t want too much pepper cool now we add now we add the chicken stock doing one carton of chicken stock you also might look at this and be like John this is a pretty pretty wet
Chili here it’s pretty liquidy but it’s G to it’s all going to thicken up during the cooking process this liquid’s going to reduce those veggies I’m going to absorb some of that moisture and look at that easy way make some good chili so I’m going to cook this down for
About an hour and a half two hours so what you’re going to do is going to bring this liquid to a boil and while that’s getting to a boil I’m going to add my dry spices I got some bay leaf just going to poke over here I have a cinnamon
Stick and then I’m also going to add an and I’m also going to add a arble chili I like it’s spicy and it’s going to add some some Smoky flavor to it just add those in there kind of keep it to the side so you remember where they’re
At just kind of push it down and those are going to flavor the chili nicely really easy way to add seasonings to soup stews anything like that there’ll be be Leaf in there where you know see on all the cooking shows so bring this to a
Boil all right so that’s come to a boil all you’re going to do reduce the heat to low to a simmer put the lid on just let it set we have the base components was which was the meat um and eventually going to be the beans you got
Your veggies which is a paalo and onion the spices we did chili powder cumin sauce tomato paste and chicken stock and now the toppings the condiments the last last component to any templated chili so I’m just going to do jalapenos I want to cut these relatively thin I’m also going to add some
Cilantro decent amount I like pretty uh I like pretty vibrant toppings um reason being is because the chili relatively is pretty heavy so I don’t like all the cheese and and sour cream and all that stuff that people usually put on it I like to add some herbaceousness to
It kind of brighten it up is really to any any meal you make right you want to balance acid fat heat all that stuff in every single dish that you do since the chili is heavy with all that that beef and meat and spices and beans and and all
Those heavy components I’m just going to add something light avocado really easy to prepare and it goes well with the uh the the South American spices and and flavors that we have in there so going to cut that just cut in half like that be careful don’t cut yourself go slow twist in
Half boom here your avocado I’m going to keep this how it is with the pit the other half because I’m only going to use half what that Pit’s going to do is going to make sure that the avocado doesn’t brown or oxidize when you put in
A in a bag so if you’re only using half an avocado keep this pit in the other half fun fact cool all right for the avocado just going to cut top off actually going to cut it in quarters here makes it easier to peel that outer skin off because since this is the
Garnish I want it to be relatively pretty it’s kind of hard to make chil um fine dining but we can we can try to shove it off a little bit so I’m going to cut this just down the middle like that very carefully just cut these in small dices B size
Pieces like that do the same with the other other part bite size pieces make it look pretty all right I’m going to put this in my fancy little chef container here it’s literally just a plastic container get them on Amazon for like five bucks but you see all the chefs using it
You see it on the bear it’s fancy all right now you want to use a lime because this will oxidize while the chili is cooking you can also do this last minute if you want but add a little bit of lime juice add acid so it doesn’t
Brown that’s it now we just have to wait for the chili to cook and then we’ll add all that stuff and we’ll be done all right so it’s been about an hour hour and a half see what it looks like look at but see that’s the color you want it’s
That dark red almost brownish color you got there well that means all those spices have melted well with the stock look at that you can tell it’s reduced a little bit slightly it’s not too liquidy only can smell this it smells so good you see we still got the peppers
And the uh the bay leaf and all that still in there all right now at this point point is when you’re going to add the beans so if you’re adding beans to your chili add them at the very end doesn’t matter if you get some of that Bean Juice in
There let those beans warm up for a good I don’t know like five 10 minutes and then this will almost be ready to be surfed so after those beans have warmed up and metal with the chili going to add a hefty amount of salt into here because you got a lot of
Liquid at this point this is the most important Point sulter stew chili soup whatever you got going on whatever you got going on the biggest thing is you have all those spices the tomatoes they carry they can take in a lot of salt salt since they’re acidic so don’t
Be too worried about overs salting your chili all right look at that that’s ready to get plated get your bowl look at that perfect beautiful get those streaks off already mies it looks way prettier they need parsley cilantro chives all those go a long way flop them on there avocado do a little
Clumps look at that all right my favorite part now we got to taste it oh my gosh you got to make this will be perfect for the Super Bowl perfect for any outing really easy to make I mean yeah sure there’s a lot of ingredients pretty cheap ingredients but I am telling
You if you like a good chili It’s a good chili like I got your six in the kitchen