Thank you ,Chef Andy. I love a good bowl 🥣 of chili. But Chili con carne I like with Shredded Beef. I also like to make Tamales & a Southwestern cowboy soup it's wonderful!
I was born and raised in New Mexico, near Hatch - I'm impressed! Your ingredients and methods are very close to what I would use. Closest I've ever seen on RU-vid.
Nothing beats this dish on a chilly (pun intended) fall night. My dad used to make it every Halloween before my brothers and I would go trick or treating. The nostalgia alone is the reason chili has a special place in my heart. Thanks for the recipe chef
Funny, how so much of our great memories are tied to food. Forever my *Ain't. Sissy" used to make a big ol' pit of chilli on Christmas Eve, feeds lots of people , easy clean up for , present time, games, etc. and...(later in life BEERS!!) Good times , fun family, great chilli. Thanks for making this Chef, and sending us all down memory lane!! ✌️😁 P.S. beer goes GREAT with chilli!!!😛
Браво на Анди! Много се радвам да имам честта да научавам за рецептите, които го радват и готви с любов, защото съм не по-малко страстен готвач от него! Нека сме здрави! ❤️❤️❤️
Bison is great for chili. Has a depth of flavor that works well with the kidney beans. I like to mix dark red with light red beans. Not a huge cumin fan but needs some to make it chili!
@@ronaldandlinda I know but red chili is about as close as I’ve seen him make here. I’m happy he didn’t use ground beef. I always put the chili rice and beans in a tortilla and made a burrito. Mom’s family was Mexican so we ate a lot of home cooked Mexican food.
@@jefferywise1906 I know, but what I was saying that it seems too watery to be a filling. Chili is used as a topping on burgers and hotdogs, but I wouldn't make a chili sandwich because it's too thin and watery for a filling.
Well done! As a Texan, I approve. If that looks like a massive amount of chili powder and cumin, you’re right. That’s how you make chili. And nice touch with the blended dried chilies. Look like Anchos, which is a good choice. And no shade for adding beans. Some old school folks think beans have no place in chili. I think it’s totally valid to add beans to a chili you’re just eating from a bowl. If I’m putting it on something (hot dog, frito pie, fries, etc.) i prefer no beans.
There are 2 factions for chili lovers in Texas...those who are bean free and those with beans. Definitely agree with my fellow Texans that you need some rice or cornbread for the complete meal. Keep cooking Andy!
Oh ya jalapeno cornbread. I need the beans....I lived in TX til 10 or so then lived in northwest Indiana for like 13 yrs or whatever...so the beans absolutely made it for me with the chili. After moving back, my bf I have a son with is so anti beans, I end up having to split the batch....my kids I don't think mind it because they grew up in nwi for some years so they are used to our recipes. Idk you need a balance of veg and meat. Of course my bf inhales straight meat on the daily.
Dude the jalapeno cornbread would be so fckn good with some honey mixed in at the end or on top.....mmmm. maybe a dollop of daisy on the chili ...maybe some cilantro...maybe some lime....man I'm gonna make some and try it out.
@@strongxhandsAnd? If you knew anything about the history of where chili comes from, you’d know it included beans. It was Texans (probably white, since beans are a staple of Mexican food) who decided to pretend that never happened.
@@omcorc I prefer beans in my chili, but nearly every Texan I’ve ever spoke to thinks it’s a travesty. Oh and btw, I don’t need to know the entire “history of chili” to have an opinion on it (a more informed one, at that). Good day sir🫡
Only toasting them is fine. Though after treconstituded I toss out the liquid since it tends to be bitter. Honestly to go a step further and extra dry then out in the oven at 400° instead and grind into powder would have been the best choice in my book.
Made this just now. I'm a big chili con carne guy but the maggi pre mix type. Went all out, bought the chili's etc and my god. It's so much better there's no way I can ever go back to the lazy chili. I doubled up the amounts so I've got meals for days. Thank you Andy!
Cooked this tonight, first time I've ever eaten a chili con carne and I'm 33. I don't like spice, but following this recipe and using a generous amount of sour cream to serve, I was surprised by the depth of flavour the dish had for the 45m cook time. I think the use of beef tallow and giving the mince some dark browns when browning really takes it to the level the dish is famous for. Awesome meal, thanks guys 👌.
@@AmitB yes there is I promise you. You just must not be looking into the actual description. He gives you all ingredients, measurements and step by step instructions for the recipe in the description
Did he put maple syrup in when he was cooking? I know some people put some peanut butter for sweetness but I never herd of maple syrup, if that’s what it is
Looks so delicious and simple 👍🏻. I always love me some chili con carne with freshly baked cornbread. It’s soo good. I would definitely eat this in this cold winters night. I’m having boring rice instead 😢. Still waiting on the Cantonese family style dinner for Heun Wah please chef!
The Texan in me is beaming! It’s unconventional, but a teaspoon, maybe a teaspoon and a half, of *cocoa powder* can also go a long way in chili as well. I’d definitely recommend it!
Isn't this also something you can make a huge pot of and the leftover will just get better and better from day to day? Sometimes I like to just make a big portion and leave it in the pot. Not freezing it because it's gone after about 3 days.
Andy, when Gordon Ramsey asks if he can make a video with you. Tell him no, because this is a real cooking channel not reality television. Straight to the point with the editing too. 10/10
Every chef has a different style. Gordon may be brash on TV, but he's really chill and informative on his youtube channel. You can't miss an opportunity to make a vid with Ramsey
You do know he only puts on that act on t.v. right? You do know they say don't believe everything you see on t.v. right? either way it is pretty funny seeing someone soo trigger by ramsey they feel like they gotta warn other chefs.
Chicago hot dog stands do a "chili boat" with chili and cheese on top of some tamales, which is pretty top notch, they peel the tamales first of course!
Andy - it’s Chili con “Car-nay”, not Chili con “Carn”. It’s a Spanish dish made up of words in Spanish - “Chili” as in it’s a dish flavored with Chilies, “con” - the Spanish word for “with”, and “Carne” - the Spanish word for meat. In Spanish to English translation it is literally “Chili with meat”.
Why bother correcting pronunciation when you're not using the actual pronunciation anyway? Yeah "Car-nay" is how most people say it but it's wrong either way so who cares?
@@jay70328 - not at all. I actually love Andy and I love his videos. I want him to sound better when talking to an international audience. He’s really popular in the Americas where a lot of people are native Spanish speakers. Pronouncing the word “Carne” as “karn” to that audience doesn’t make him look good.
How high are you cooking that mince there chef? Sometimes I feel my mince can get too ‘wet’ too soon in the pan and the mince starts steaming / boiling. I’ve had it happen both on medium and high though 😂
Hi Andy I just pre ordered your book. You have been a great inspiration and you have reignited my love for cooking. Keep it up! I'll soon recrearte one of your dishes and send a picture
I wish I could learn more from these videos. For example, if they just add captions naming the ingredient and weight he’s working on the moment that would go a long way in helping me understand what he’s doing, and ultimately encourage me to watch more of his videos. As much as I love Andy (and have been watching him for well over a year), more often than not I scroll past his videos now because it all goes by so quickly that I can’t fully understand how he makes something 😢
“Looks delicious as ever Andy! I’ve been watching you from the start! I’m so glad i subscribed recently! i have followed all your tips and striving to cook like you!!!
I used to do it with beef mince, then I experimented with using a slow cooker and Beef Shin and now ill never go back to beef mince, the texture of the slow cooked beef shin and the flavour is so good.
Hey Uncle Andy! This dish reminds me of one of my favorite game, The Sims 3! How about you make more of The Sims 3 foods or from any game of The Sims series? That would be neat!!❤❤
