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Objectively The Best Dish You Can Make



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Chili is in my opinion (one of) the most convenient foods you can make. It’s easy and fun to make, it’s excellent for meal prepping, and it’s just straight delicious.

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so that’s a crazy statement and okay maybe it’s not very objective but in my humble opinion this meal right here is the most convenient thing you can make and not only is it convenient it’s nutritious it’s pretty easy to make it’s cheap is very fun to make it’s also very sharable you can bring all of your friends together at the table all two of your friends including yourself maybe three if you include your dog and most importantly straight delicious I’m talking finger licking lip smacking tongue twisting delicious what tongue twisting and of course I’m talking about chili now chili is defined as a spicy stew of Mexican origin containing Chili Peppers meat tomatoes and beans but really that’s just scratching the surface of chili because chili can be anything you imagine everyone has different chili philosophies you can really take your whole personality and just put it in a pot of chili which is what I like most about chili and I’m realizing I’m saying chili way too much I’m probably going to say it a bunch more times chili here’s the plan first I want to show you a really convenient chili It’s quick you can make it with readily available ingredients it’s nothing fancy it’s quite healthy and you can make that stuff in bulk reheat it in the next 3 to 4 days reheat it I I struggle with English sometimes let’s call that one the chill chili cuz we’re chilling after that I want to show you Kevin’s special chili not to be confused with Kevin’s special chili Kevin special chili is my heart and my soul poured in a pot of chili It’s a labor of love it takes a little bit more effort but it’s really worth it trust me but let’s start with the chill chili first you’ll need some sort of peppers of various heat levels whatever you have in your fridge just get those nice and chopped some onion very important get it nice and chopped too and let’s get both of these in a trendy looking red pot [Music] at this point it could be quite useful to develop the flavor for a while take your time with these onions but honestly most of the time I don’t have the patience for that kind of so I just wait for them to get a little softy and then I’m throwing in my relatively lean beef salt it down and simply cook it until it’s cooked I’m going to throw in a big spoonful of garlic of course I keep adding more and more garlic to this and it never seems to be too much so I I don’t know and now it’s kind of the most crucial part because this is where we build flavor and we don’t have a ton of time on our hands so we’re going to compensate with spices maybe I’m way overdoing it but I don’t really measure these things just cook with your heart we’re going to mix these spices and add in a good tablespoon of tomato paste this has a deep concentrated flavor that’s going to add some depth and concentration and look at that beautiful color we already have straight up add in a can of tomato tomatoes and then speaking of cans you know I’m adding in those canned beans and you can just add them straight up like that no need to rinse or anything that liquid actually helps thicken the chili and it’s also just convenient and okay honestly if you’re really desperate you can be done right now spoon this on top of some rice and you’re good to go but I like to make this a complete meal just by itself so I’m throwing in some potatoes and actually I haven’t seen a ton of chili recipes that have potatoes but I was kind of inspired by the famous Hungarian guash the potatoes need to cook so we cover with some water and simmer for about 30 minutes which is convenient because the chili kind of needs this time to simmer just by itself to develop flavor so when the potatoes are cooked you’re kind of done and congrats now you got meals for days I like to top it with some yogurt and some cilantro if you don’t have that weird soap thingy and enjoy I am so excited for this bowl of food right here I am starving smells incredible let me taste this stuff it’s just not fair it’s just not fair for other Foods this is just the superior food so first of all it’s delicious but you already probably knew that but the best part about this chili is that you can put it in the fridge I think it’s going to last me four solid days and somehow every time you reheat it up it feels like it’s almost better better what you can also do is put it in little glass containers and freeze that and every time you want to eat just pop it in the microwave boom chilly time here’s the calories and the macros if you care about that kind of because currently I’m I’m trying to lose weight so I’m tracking it but now I got something even better for you guys but before that I got to make some money so let me tell you about today’s sponsor betterhelp betterhelp is an online platform and an app where you can get therapy I’ve been going through my own little Mental Health crisis like probably a lot of other people but of course A lot of people do not take proper care of their mental health therapy is a really 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the code either way take care of your mind take it easy you got this okay now let’s move on to Kevin’s special chili and I’m not even going to say anything before just observe the steps and think of all the layers of flavor we’re building so first of all I’m going to start with some Mexican dried peppers I have three different types here paa guo and ancho these are Smoky deep and almost fruity in flavor to make them nice and soft we’re going to cover them in hot water for like 3 4 minutes and after that transfer them to your local blender with some salt and also if you want a little extra kick chipotes and Adobo sauce are a wonderful addition I’m such a [Music] [Applause] stupid anyways now that we have that done we can heat up our trendy looking Dutch oven and I live in the Netherlands so it’s pretty cool because you just get them for free here I’m going to add in some ground beef some salt and just of course cook it down until it’s cooked you know you know the steps remove it and now we’re going to start the magic I got some chizo here that I’m squeezing out in this hot pot and I don’t want to hear any jokes about me squeezing sausages we’re we’re over that type of humor in the cooking Community okay give them some very nice color and go in with some chopped bell pepper and onion yeah look at that your whole house is going to smell amazing your neighbors are are probably going to be like damn someone in this place been cooking you know what and at that point we’re going to add just a whole bunch of spices some Smokey stuff some garlicky stuff get them nice and toasted wake up those flavors then here’s what’s going to turn this way the up some brown sugar and some cocoa powder yeah deglaze that with some chicken stock and now you may be thinking wait I didn’t know we’re making hot chocolate Kevin this will not taste like chocolate at all but it’s going to give our chili some complexity and mystery maybe if if that makes any sense add our beef back beef back that’s my nickname in college and now we’re going to add tomato paste and my secret ingredient some La ganma chili crisp I don’t know what this woman put in this stuff it might be crack but it’s downright addictive so you know I’m adding that in oh and also remember that pepper mix we made We’ll add that in oops forgot the garlic a can of tomatoes this is a quo recipe so so how can we forget about the beans honestly I have zero respect for a beanless chili some potatoes some more stock to cook the potatoes and we’re going to gently simmer this for about 1 hour in the oven at 160 C whatever that is in Fahrenheit I don’t know 300 something and here’s the result [Music] so I’ve almost never been more excited to to taste something I’ll eat it straight from the pot I don’t even care oh oh it really annoys me when uh food creators do that kind of like they make like maybe they make an average thing and then they’re like but guys honestly this is incredible this may be one of the best things I’ve ever made so look definitely choose the convenient option if you’re looking for a quick really good thing but every once in a while if you want to impress your friends or impress yourself you know self-care important please give this a shot there’s so much depth of flavor you can taste the freaking love I put in this God hey thanks for watching guys thank you so so good

31 Comments

  1. Love your channel & Videos. Just a request – Could you label your videos with what exactly they are about ? eg the word 'Chili' somewhere in the title of this one ? I bookmark a lot of your videos and now the list is looking like a long trail of food-gasms .. LOL .. leaving me with no clue of what the video is about if Im preparing it in the future. Keep 'em coming nevertheless – great videos especially the breakfast ones.

  2. Nobody knows where chili was invented!!!
    I have a recipe from a man that won 2 world championships in chili contest.
    Google Cliff Dugan and there’s a picture of him holding a 20k check from the world championship in Reno Nevada. He also won a world championship in Terlingua Texas which is the most prestigious chili contest in the world.
    I’m a butcher and I prepared the meat he used to win the Kansas state chili cook off one year.

    He lives right down the road from me here in Oklahoma.

  3. I don’t recommend freezing it if it has potatoes. The texture gets weird when thawed.

  4. why do people call this chili (which is also just the pepper) and not chili stew?

  5. Of all the foodtubers, that I watch, you’re the one that should make the spoon drop after tasting, especially on chili recipe.

  6. i put carrots and celery and mushrooms in my chili, but no coco powder. and sometimes i use stew meat instead of ground

  7. Cue the cumin. Cumin is essential.

    My favorite variation: A fried egg on top next day.

    Fwiw, wooden utensils on enamel pans. It pained me physically, your scraping and knocking that metal spoon on that helpless enamel Dutch oven

  8. i'm making this tomorrow. Thanks bro I love the passion for chili, chillies, chilling.

  9. Hope this show was not sponsored by bonduelle, the company that still operates in ruzzia and even supplying ruzzian army with their canned products since the start of the war

  10. Are you still trying to eat more vegan foods? I was really excited after that first video and hope you didn’t just abandoned it 🙂

  11. I've never thought about putting potatos in chili, but it probably would be pretty good…just…no pasta!!!

  12. Hey fellow cooks, what if I were to add a slurry of cornstarch and water into this in order to thicken it? Would that work? Sorry I don't really know as I am 11 years old trying to cook for my mom and stepfather

  13. My man 🙂 1) The first mixture is perfect example of “kitchens talking to each other”. You made chilli+ eastern Europe stuff (potatoes)+India (jogurt and cilantro). Great. 2) The second thing is beating it obviously. What I would contemplate for deglazing and adding in general – red wine ;). 3) The chinese stuff (I always thought it was a guy) is crazy in itself and I eat it with bread 😀 it written on mine jar: beans, peanuts and soy at the same time in 3 diff places. No idea what that is 🙂

  14. Yo I also eat canned beans everyday. But I heard that canned stuff can be dangerous because of chemicals. Anyone know if that's true or a non issue when dealing with beans/chickpeas/lentils?

  15. Potatoes… with the skin still on them… in chili…. my eyes just rolled into the back of my head so hard my optic nerves broke

  16. Pro tip. Next time you make chili, put a box of goldencurry hot in there. It's this beautiful algomation of chili and curry and they just work so well together. So comforting

  17. Are you cooking out of the Netherlands or elsewhere? Some of the ingredients in the special chili, I doubt I can get here in Brasil :/

  18. Along with a number of spices I've been putting chocolate power in my chili for yrs now but I also put nutmeg + cloves. It really brings out the flavor of the beef + adds a lovely depth. Careful with the cloves however, it can be overpowering.

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