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Grace’s “Social Media Slayer” Chili 🌶🔥
A layered, smoky, beef-forward chili that tastes like it cooked for two days.
Protein Strategy (this is key)
Using two cuts of beef gives the chili insane texture.
• 1 lb 80/20 ground chuck
• 1 lb beef chuck roast, cut into small ½-inch cubes
This gives you meaty bites + chili body.
Ingredients
Base
• 2 lbs beef (above)
• 1 large onion, diced
• 1 red bell pepper, diced
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 1 (28 oz) can crushed San Marzano tomatoes
Beans (optional but crowd friendly)
• 1 can dark kidney beans
• 1 can pinto beans
Liquid
• 1 cup beef broth
• ½ cup dark beer (stout or porter)
The Championship Spice Blend
• 2 tbsp chili powder
• 1 tbsp ancho chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cilantro
• ½ tsp black pepper
• ½ tsp Mexican oregano
The Secret Weapons
These make judges say “why is this so good?”
• 1 tsp unsweetened cocoa powder
• 1 tsp instant espresso powder
• 1 tsp fish sauce
• 1 tsp brown sugar
• 1 tbsp apple cider vinegar
You will NOT taste these individually. They just deepen everything.
Add:
• 1 strip bacon fat or chopped bacon
It adds smokiness that feels like the chili cooked over a fire.
Cooking Method (this is where most chili fails)
1. Brown the meat HARD
In a Dutch oven.
Cook the chuck cubes first until browned.
Remove.
Brown the ground beef until slightly crispy.
This creates flavor fond.
2. Build the base
Add:
• onion
• pepper
• garlic
Cook until soft.
Add tomato paste and cook 2 minutes.
3. Bloom the spices
Add all spices and cook 30 seconds.
This wakes them up.
4. Build the chili
Add:
• tomatoes
• beer
• beef broth
• browned meat
Stir well.
5. Add the secret weapons
Add:
• cocoa
• espresso
• fish sauce
• brown sugar
Simmer 45–60 minutes uncovered.
6. Finish
Add:
• beans
• vinegar
Simmer another 20 minutes.
Salt to taste.
Texture Trick (very important)
Take 1 cup of chili, blend it, and stir it back in.
This makes the chili thick and silky like competition chili.
The Final Move
Right before serving add:
• small squeeze lime
• sprinkle fresh cilantro
Toppings (for the video)
• shredded cheddar
• diced red onion
• sour cream
• tortilla strips
What Makes This Beat Most Chili
1. Two beef textures
2. Layered chili powders
3. Umami boosters
4. Beer depth
5. Proper spice blooming
Most home chili is just meat + chili powder + tomatoes.
This one has depth.
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15 Comments
My secret ingredient for chili is extra cumin.
they make tubes of tomato paste, like toothpaste, they last like 6 months in the fridge.. should be easier for you with the limited mobility/dexterity
Jack, the recipe isn't down below, should I use Grok to extract it? 💕💕
Regular pizza vs. AI pizza.
shouldn't there be some salt in there?
0:14 is the mic off?
Why “eyeball it” if you have the ability to measure?
2:26 what is that remote control that suddenly appeared
I checked Walmart app and I don’t see Mexican Reggano 2:39
Beef stock, Bone broth, and beef broth all have different flavors!! 5:42
7:00 wouldn’t the onions and peppers all cut in vastly different sizes impact the final product?
Does repeatedly banging the metal cans on the rim of the Presshcookr damage it? 7:32 7:55 7:15 7:45
10:26 it’s missing salt
ai sushi please
I think the thing it's missing is salt. It does say "salt to taste", and the broth is low sodium so you aren't getting much from that or from like 8 drops of fish sauce. Also simmering it without a lid would probably help deepen the flavors by letting it reduce some.