This Chili Recipe Might Just Change Your Life!

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There is nothing quite like a hot comforting bowl of spiced chili to warm you up on a cold winter day. This chili recipe uses some dried and fresh chilis to really take it to a whole new level.

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Chili Recipe:
3 pounds of ground beef
2 red bell pepper blistered and diced
4 Fresno chilis
4 guajillo chilis
2 ancho chilis
2 tbsp chipotle in adobo
1 large yellow onion diced
3 medium carrots diced
8 oz canned tomatoes
4 cups beef broth
1 12 oz can of IPA or stout for a richer broth
1 5-6 oz can tomato paste
1 tbsp Worcestershire sauce
1 1/2 tsp whole cumin
1 tsp whole coriander seeds
1/2 or 1 tbsp chili powder depending on spice tolerance
1 whole cinnamon stick
2 tsp smoked paprika
2 tsp onion powder
2 tsp garlic powder
1 15 oz can kidney beans
1 15 oz can of pinto beans
1 tbsp brown sugar
3 tsp kosher salt
2 tsp black pepper

Toppings:
Fried tortilla chips
Thinly sliced green onions
Grated cheddar cheese
Pickled red onions (optional)
Sour cream

Cast iron cornbread recipe:
3/4 cup cornmeal
1/4 cup polenta
1 cup all-purpose flour
1/3 cup caster sugar
1 tsp kosher salt
2 tsp baking powder
1 tsp baking soda
1 1/4 cups full-fat buttermilk
6 tbsp unsalted butter (2 for cast iron pan before adding batter)
1/3 cup avocado oil
2 whole eggs
Serve with honey, butter, and sea salt

Pickled red onions
1 1/2 large red onions
1 1/2 cups lemon or lime juice
1/4 cup red wine vinegar
2 tsp salt

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What’s up dude there is honestly nothing wrong with your old run-of-the-mill chili recipe but trust me when I say I know that you can do a whole lot better today I’m going to show you how to make a chili recipe that might just change your life and to top it all off I’ll

Reveal the secrets to whipping up an unforgettable cast iron cornbread recipe now let’s Go today I’m starting with a massive hunk of brisket do you need to use brisket do you need to grind your own beef no you absolutely do not but if you do hos to you because it is going to be insanely delicious although if you are just buying ground beef I would get

80/20 meaning 20% fat all I need to do with this is cut it up into hunks a meat hunk so it will fit into my meat grinder and by the look of this brisket we might even have like a 30% fat content I mean that looks like Waggy I’ve had my meat

Grinder attachment in the freezer for about an hour keep it real cold and we’re just going to grind up all our little pieces here oh yeah oh yeah Yeah I can juga I mean I’ve never done it before but I think I could holy dude I was actually doing that hold on sh I I think I can do this dude whoa that was it though right oh my God I can juggle I’m a clown part of what

Makes this chili recipe super special is the component we’re about to make and we’re going to start by burning these red bell peppers over the stove until they’re nice and black all the way around at which point we’ll throw them into an air Tupperware container let them Steam for 10 minutes before peeling

The skin and then opening them up and removing the seeds on another note when you’re doing this I highly recommend you don’t rinse it under cold water you rinse off a lot of flavor if you do it that way I honestly don’t mind having some of these black pieces left over

It’s really not a big deal I think it looks cool now two you can just hack up into rough chunks and the last one I want you to dice it and save it for later you’ll see why soon let’s prepare the dried chilies which are guo and

Ancho chilies you can find this in the Mexican Department of most supermarkets and what we need to do is get the seeds out out so I’m just going to cut a little bit off the top and then just give it the old Adam Sandler tap tap

Taparoo get those seeds out do the same exact thing with the guo chilies now I’m going to take some beef broth full recipe will be linked down in the description let’s pop that on about medium heat and let’s drop all our dried chili straight in here I just love these

Guo and ancho chilies for a lot of purposes sort of how you would make beia style tacos and we’re going to drop everything in and bring this up to a simmer at which point we’ll let it go for about 20 minutes until These are nice and soft at this point we’re going

To add everything into a blender oh yeah yeah dried chilies along with our roasted bell pepper chunks and a little bit of Chipotle in Adobo pop a lid on it and blend it up it’s not plug I forgot to plug it in oh my God silly isn’t that

So funny so wholesome oh my God I for I didn’t plug it in it was right there here we go blend it up now looky what we have have here oo I want to taste this just look at that look at the color on that that is the base of our

Chili wow that has so much flavor before we Brown up the beef we have one quick task and that’s to toast up these whole spices can only do this chili so much good here I have coriander and cumin Heats Just a Touch under medium we’re just going to let these roast away for

About 5 minutes is all before putting into a mortar pestl letting it cool down for about 5 minutes and then grinding it into a spice powder I’ve had a pot here on high heat for a few minutes I’m going to start browning the beef in the pot we’ll just build everything inside of

Here and I’m not even putting oil cuz this brisket has so much fat it’s going to be cool it smells so beefy and so good that is some fatty beef my friends oh my God I’m going to get in here with a spatula and start scraping the bottom

It’s all coming clean really nice now here’s my thing about this yeah you could just cook it for another 5 minutes until it’s gray and then move on from there but if you really take the time another 10 minutes or so to Brown off all this beef and then add the rest of

The ingredients and de glaze you’re going to get so much more flavor out of your chili think about it it’s like the difference between serving a gray steak and a brown steak which has more flavor it just happens to be 10 million little tiny steaks in here and as this has been

Cooking I’m scraping the bottom I’m getting all those flavorful bits off this has a nice amount of Browning for me as you can see the color has changed completely now there is so much flavor in here it just looks good it smells different that’s what I mean by browning

The beef you can even take it a little further if you want but this is totally fine next up I’m putting in my iced yellow onion and carrot not a very traditional ingredient in chili but I love it if you want to put Garlic you

Can do that at this point as well after 10 minutes with the vegetables I’m adding in my tomato paste or tomato tomato tomato and now we’re going to cook off this tomato paste in all that beef fat and goodness thus deepening and changing the flavor and removing a

Little bit of that tartness which will just take another 5 minutes or so at this point I’m going to add my roasted peppers and then we’ll start adding all of our spices this is the coriander and cumin chili powder milked paprika pepper garlic powder and onion powder salt and

Just a little bit of brown sugar Just a Touch toast off all those spices for another 2 or 3 minutes woo it’s starting to smell nice M you guys I’m excited about this chili and you’re my friend and if you ever if you were to even be

Here with me right now I’d make a bowl for me I’d make a bowl for you like we’re we’re a family bro you ever see me I’m I’ll say what up you say what up whatever you know that’s how just how it is when you get to know me

That’s just how it is bro if you were here kick it eat a bowl stay the night now a little bit of werer sauce straight in followed by some tomatoes and all I did with these was crush them up with my hands nice and juicy nice and weird mix

That in and now of course our mixture oh yeah I’m so excited man I I I like a good bowl of chili oh look at this my friends look at this it hasn’t even cooked yet and look at what we’re dealing with here and our last not so secret

Ingredient that’s a non-alcoholic beer I haven’t drank for 2 years actually just so you know beer I’m using an IPA if you want to go for something richer and darker you could use a stout but I like IPA here and we’re going just one can go ahead and work that in and I

Almost forgot this next one is optional but one stick of cinnamon I just love that subtle flavor of cinnamon cooked in these kind of meat broths like a Chili it’s so good for me there we go my friends here we are we just need to let

This simmer away now and I think the longer the better I’m going to start with 1 hour taste it see how the meat is behaving in my mouth and then we’ll make a call from there just keep the heat Just a Touch over low just a little just

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Complete without some incredible topping let’s get straight into this and we’re going to start with pickled red onions which is an optional one but please for the love of God you got to make these sometime they are incredible just to have in your fridge I’ve just got a Jar

Full of sliced red onions and I’m going to start by pouring over some boiling water and this really just helps to soften them up and remove some of that harshness we’ll leave them in here for 20 minutes and while that happens I’m going to add salt to a whole bunch of

Lime juice and a little bit of red wine vinegar after 20 minutes get the water out of your onions and then simply pour over that lime salt and vinegar mixture we’ll pop a lid on it and stick it in the fridge until it’s ready for use you

Can use them within an hour but the next day they’re going to have the most amazing color and flavor for the crispy tortilla chips what I’m going to do is slice my tortillas in half and then I’m going to take these and I’m going to slice from the middle in to make these

Almost little tiny sort of pizza shapes we got some peanut oil sitting at 350° I’m just going to fry these in pretty small batches after about 2 and 1/2 3 minutes I’m going to get these out and just go straight onto some paper towel over here and the trick with these is

Just going to be to hit them with a little bit of flaky sea salt right away going to make them so much better just repeat with the rest and lastly all we need to do is slice up some green onions nice and thin and then grate up some

Cheddar cheese and your garnishes are complete Chili’s been cooking for 45 minutes I’m just going to taste the broth oh oh this is special oh cinnamon spice makes everything nice that is a dumb kind of saying but God it’s true speaking of cinnamon that is why I

Tasted it I’m going to take it out now it’s got a very subtle cinnamon flavor I don’t think it really needs any more I’m going to fish and I’m going to find that cinnamon it’s a slippery devil there it is woo there we go she’s out I don’t

Know why it’s a she but it is continue simmering now if you ask me we cannot make chili without making cornbread I’m going to show you how to make some incredible buttermilk cast iron cornbread it’s pretty easy start by putting a cast iron pan straight into a

400° oven we’ll start with mixing the dried ingredients cornmeal and for a little extra texture I’m adding palenta allpurpose flour sugar salt baking powder and baking soda give that all a whisk to combine in another Bowl we’re going to go in with buttermilk for our wet ingredients some neutral oil that’s

Just avocado hot oil you could use another one and some good oldfashioned melted butter give that a little mix now all we’re going to do is mix the wet into the dry and it’s as simple as just mixing it all together fold it in gently don’t overwork it just mix it nice and

Easy that’s it step away and then silly meat these were supposed to go in with the wet ingredients but just two whole eggs I Just Whipped these up a little bit so it would be easier to incorporate now but definitely mix it in with the buttermilk and everything else cast iron

Pan back out of the oven after 10 minutes I’m just putting it on of flame here and I’m adding more butter y want everything to be real hot when it goes into the oven it’s going to have the most incredible color around the outside once that butter is melted just about in

With our batter oh I like cornbread give me a little cornbread with some honey some butter and some salt I’m a happy little boy tell you what there we go and straight back into the 400° oven here she is after 18 minutes man that looks

Good all you want to do is poke it with a little thermometer something like this it come out clean and it’s done in that preheated pan it cooks faster than usual it’s definitely done and it smells Marcus get in here and smell this thing with me bro take a whiff I’ll take a

Whiff take a whiff cuz we are going to scarf this snarf it we’re going to scarf and snarf it just smells so good the buttermilk if they made mattresses out of this I think that’d be my thing sleep on that no not not for sleeping it’s great for the lumbar I don’t

Know definitely let this thing cool down for at least 10 15 minutes before we flip it out now I’m just going to make sure my cornbread is loose it is didn’t even really need to do that all you want to do here all you want to do here set a

Board on top flip set it down drum roll didn’t even need to do that yes I did it’s stuck Let’s uh try this that didn’t do it let’s try again that didn’t do it I let’s try one more time from a distance here we go it’s going to be very loud and that

Worked you can cut it like this but I’m actually going to flip it back I just like the way that this side looks let’s slice into it yum that looks so good feels so moist nice and bouncy let’s do a little butter on here it’s not the

Prettiest thing I’m just hungry you you deserve a snack you know touch a honey like that a little bit of sea salt extra butter for you hell yeah M yum oh we’re doing bites oh we’re doing bites I just love the whole thing more oh yeah M man

I love cornbread m a lot of flavor really moist nice texture good stuff it’s awesome at this point my Chili’s been going for 1 hour and a half and as much as I love fat it’s getting a little bit extreme wow look at the color of

That fat though wow that is like blood red it’s so cool I might actually even save that for something so I’m just going around and I’m just skimming some of the fat off the edge cuz it’s just it’s it’s too much at this point too I’m

Going to add my beans I just rinsed them out really well in a strainer I’m using pinto and kidney beans straight in give those a nice stir oh my gosh also what’s cool about chili is if you have some kind of seasonal vegetables you can definitely put that in there I say just

Freestyle with it you know if Corn’s in seasoned corn could be really good and so forth you guys want to see a jiggle look at that look at that the beans have been cooking for 15 minutes at this point your chili is done it smells smells amazing for the love of God let’s

Just Bowl some of this up and finish with all our amazing Garnishes all right Marcus coming down buddy try this spoon flip double spoon flip I can flip my own spoon thank you very much one one last thing did that oh oh oh no he didn’t I don’t know why that looks so good but it does here we go chili It’s

Tell you what give me some more pickled onions oh I love that pop this is awesome cornbread let’s try it with some cornbread I’m just going to go like this look at look at that double spoon to face M mhm so much flavor the spice is

Sort of mild to medium the meat is like melting in your mouth and then to have all those toppings and especially those pickled onions to cut through the richness and fat of the chili Marcus has to finish my sentence I don’t even know what to say right now it yums it yums in

Your mouth that sucks but we’ll roll with it thank you for watching today my friends if you try this chili recipe let us know how it went in the comments we also have a recent ebook I just published called master in the making with 55 of my favorite recipes over the

Last 5 years if you’re interested link will be in the description if you want to try some more comfort food recipes here are two more from my Channel that I personally really love and if you’re interested in some of my favorite tools and equipment I use on this channel

There will be links for those down in the description and until next time you know I love you in a my A