CHILI You’ll love. #chili #cooking #howtocook #fromscratch #beginners #shorts #food

CHILI! It goes with everything. Here’s your big chance to tell me what I did wrong. This is the perfect fall something to cook when the temperatures get lower and you can stick a pot on the stove to boil for hours and hours. Maybe put it in the oven or some of your other favorite cooking techniques. (Crock pot, instant pot)

Ingredients (YMMV)

1 Hatch chili
1 Jalapeño
1 poblano
1 serrano
1 onion
3 medium carrots
5 cloves of garlic
2 pounds of stew meat
2 cups of dried beans

1/4 cup Chili powder
2 tbsp Ancho chili powder
1 tbsp Chipotle chili powder
2 tbsp Better than Bouillon (Beef)
1 bay leaf

1 small can of tomato paste

Water… as much as you need to get it cooked and then thickened at the end.

Instructions:

Cut everything into a fine dice. (Quarter inch squares)
Sweat all the veg with salt and pepper until onion is translucent.
Add spices to the veg mixture.
Remove veg into a bowl (or cook meat in separate pan)
Brown meat with salt and pepper.
Combine all the ingredients and add water to cover by a couple of inches, beef bouillon and a bay leaf.

Boil hard for at least 30 minutes if using dried beans. Then turn down and simmer at a solid roiling boil for 3-5 hours. Initially check it every 30 minutes for enough water, add as needed while the beans are getting softer and meat is starting to tenderize. Once things are getting soft, start boiling the water out of it, and stirring often enough that it doesn’t stick on the bottom of the pan as it boils.

It will be done when it looks like the chili at the very end of the video… so if you hate my voice as much as I do… skip ahead to the end.

Alternate cooking techniques that don’t use direct heat may need to be stirred less