My suggestion would be to add the dry spices to onions to let them toast in the oil before you add your wet ingredients. this really really enhance the flavors of the chili powder and things.
I tried this recipe and it was actually extremely delicious!! I can see it winning contest! It has almost a Cincinnati taste. Thank you for.the recipe!
That’s so great to hear! I think you’re on the money with Cincinnati flavor. Everybody seems to think it’s supposed to be a Texas chili because the gentleman that gave me the recipe was from Texas. I wish I knew more of the backstory but that’s all I know! Thanks so much.
absolutely delicious! had to alter a little bit. Poblano peppers instead of jalapeno. beef bouillon instead of beef stock (ran out of room in the pot), same with the 2 cans of diced tomatoes... no room. but wow, it was GOOD! thank you for sharing
Why are people so mean on the internet. The mean comments are not warranted. There are many ways of making chili. Different regions in the United States alone, make it differently. Grow up people, lighten up, respect mankind and have a little fun!
I stopped using chili powder a few years ago and now use dried ancho chili pepper. I rehydrate the peppers and remove the seeds then purée them. Adds a nice smoked flavor to the chili. Looks like a great recipe.
I make my own chili powder using a combination of Guajillo, New Mexico, and Chiles de Arbol (plus other spices), about twice per year I make about two pounds of it and some gets used to make my dry rubs for barbecue. The depth of flavor I achieve doing so blows away any commercial chili powder I've ever had. I started out making small batches until I got the amount of each pepper right so that the smokiness of the Guajillo, the fruitiness of the New Mexico, and the heat of the Arbol were well balanced. It's a bit of work processing everything and sifting it into a fine powder (you can occasionally end up with some teary eyes if you're not careful) but it's worth it for the convenience and it makes nice gifts for friends that cook. Using anchos the way you are is also a good choice though, very nice flavor to them. The nice thing about making dry chili powder and rubs is that I use them all the time with very little fuss, and the main rub I make works really well with chicken, beef, and pork (haven't tried fish yet but need to grab some salmon some time as I think it would hold up.)
Great idea on the anchos which I have on hand for pork. The chili seasoning is top importance for a dish called CHILI‼️ And while I'm here... canned ingredients and old spices do not a blue ribbon chili make.
@EGlideKid when I saw stacked canned goods after the blue ribbon title, I laughed. Then, the spices from cheap sources 🤭 I didn't believe it... so if they won with that ridiculous 'kitchen sink' concoction, then the whole area has low expectations for chili. It may be true, but it's absolutely embarrassing.
Whoa! Great stuff! I probably have a half dozen or more Chili recipes. I'll add some of your suggestions and give 'em a try. No beans, though; they're just filler.
I often add a couple tablespoons (depending on how much chili I'm making) of cocoa powder in my chili, kind of makes it a molé. I also use 1/4 teaspoon of baking soda to tame the acid from the tomatoes. And when I brown the ground beef, I get it very dark, almost caramelized.
Alton Browns homemade chili powder is sensational. Chasen’s chili from the famous Hollywood restaurant of the 50’sand 60’s is over the top. This one will impress. Liz Taylor’s favorite, along with the other stars. Contest winner anytime. Enjoy😊
Love the simplicity of your chili your going to get great flavor profiles because of the powdered seasoning, everyone seems to love my chili cinnamon is a trick 😉 it throws off the guesswork but instead of using smoked meat I use the chunky ground beef and smoke seasoning from Winn Dixie they have several wood flavors but I use hickory and pecan but hey if There was ever any brisket leftover lol great idea but the guy was a Cowboy thank you so much I am using the canned peppers next time
Something I recently tried and really enhanced my Chili was using dried Guajillo peppers, dried red peppers, and the canned chipotles in adobo sauce. At the end of the cooking process, take all the large peppers out and blend them into a thick paste and add back into the chili. Really helps distribute the flavor and spice level evenly throughout. I've never added cinnamon before but I'm going to give it a shot next time and test it out. Thank you for the video!
Dried peppers are absolutely a secret; a few more lesser known flavor kickers to add are: thai fish sauce, hondashi granules, mushroom powder, celery seed, sesame oil, instant coffee (in beef chili), and ginger. Gotta be careful with the ratios, but they can add a surprising amount of savory "something" to the chili if done in the right amounts. The ginger in a tiny amount can help the lime taste more citrus-y. Mushroom powder adds an earthy richness; celery seed just boosts the savory flavor (due to the nitrates); sesame oil in a small amount kicks up the savory factor a ton; fish sauce is sweet, salty and savory; hondashi is basically an instant +3 to savoryness, but use too much and it'll start to taste fishy. People love the chili I make but when I list out the ingredients, they tend to go: "i'll just wait until you make more".
You can just put those peppers ina pan dry fry them and then just soak in broth and blender and fry that all up with all the other chili stuff. Then it adds flavors the whole cook.
Chili is a many-splendored thing. I've never considered using brisket before, but it doesn't sound bad and chili has always been about about using the cuts of meat at hand. I would say this. Lose the coriander, stick to regular paprika and use a dark baker's cocoa powder instead of cocoa mix. And if you need to thicken things, a tablespoon or two of flour mixed with water or two to three tablespoons of cornmeal late in the cooking process.
Trust me, I'll try your recipe as is first to see if it opens my eyes, coriander and all. Do you think it would approximate with fresh brisket and a little liquid smoke. Or could I just go with 85-15 ground beef?
@@ubermo1182 I think you would be fine with any type of meat. If it’s not cooked, obviously brown it first. I would not and add any other elements such as liquid smoke to it. Thanks and please let me know how you like it!
Great video! Thank you for taking the time to share your recipe. I really appreciate the addition of cocoa to the ingredients. I also use unsweetened dark chocolate as a secret ingredient in my chili, which is inspired by the traditional Mexican sauce, Mole. Mole is a complex sauce made with a variety of ingredients that give my chili a unique and delicious flavor that no one has been able to figure out. I'm from Texas and never use beans in my competition chili, but when cooking at home, I prefer to add red kidney beans and pieces of skinless Andouille or venison sausage to my chili. I've even been known to use Quail. I've used all of your ingredients in my various chilis. Some hits and some misses. A good chili is about the balance of the ingredients used. I'm looking forward to trying out your chili next week. Thanks and Take care.
I made this today with only a couple slight differences but basically followed the recipe. I ate the bowl I fixed for myself cut I ain't about to waste no food but it wasn't really for me. It's just too sweet, maybe it's me and how I've been conditioned to perceive chili but if I were gonna do this recipe again I'd leave out the honey and just maybe add the smallest pinch of brown sugar to balance the spice and acidity from the tomatoes but even then I'm talking like a quarter teaspoon. And I'd dial the cinnamon down to about 1 teaspoon.
@@godfatherbbqitalian Of course! Thank you for the wonderful content. I been making chili over 20 years now all on my own, no one ever taught me anything and I've landed on what I call "Texas Chainsaw Chili" with beef shin and ground beef, black beans plus an array of peppers including jalapeno, habanero and pablano as the foundation. Sometimes I'll fire roast the peppers and smoke the shin if I have all day but other than that I lean hard into the chili powder, cumin and paprika among other spices. It's very savory usually very spicy and great for lots of toppings, foritos, sour cream, cheese, guacamole, diced red onion etc. Any how, I'm making your grand parents Sunday Sauce next, I'm sure it's gonna be delicious!
Man alive. Thank you so much for sharing this one. Going to be making this somewhat soon. Just made a large batch of my chili today so I have to wait a bit.
Great question…..that was sweetened. (all I had on hand) The recipe however does call for unsweetened. I didn’t taste any difference though. Thanks again Rick!
Looks awesome thanks for sharing! Dont listen to the chilli critics lol. Chilli, is is personal preference, there is nothing set in stone with chilli. Alot of classic recipes are different.
@godfatherbbqitalian no worries, my friend . Don't want you to become discouraged from any negative crap. I'm a huge chili guy, and I can see from your chili that it is awesome! I'm looking forward to checking out more of your videos. Peace
I’ve been using Oktoberfest in my chili for a long time. Won a chili cook off long ago. The flavors are great in chili. Edit: A good Bock works well too
Guinness Extra Stout, it has a deep, malty flavor that adds a complex character to the finished product. Never won a contest, but everyone raves about my chili.
Your chili is very similar to my own recipe and you have all the same building blocks. Kenji Alt Lopez goes into why what you are using works in his best chili ever recipe at serious eats. Chocolate, anchovies (worcestershire) all those umami and meaty ingredients. If you want to try a couple of different things, for meat I primarily use smoked pork belly now with either ground beef or italian sausage. I use to use Boston Lager but have switched to a coffee beer (Coffee Bender by Surly). About 30 minutes before serving I dump 2 oz of bourbon in. Even though my chili is all pork it comes off as very beefy because of things like soy sauce, fish sauce, worcestershire and coffee.
Hmmmmm, The last National Chili Cook Off I was involved in, whole or chunks of all vegetables were an instant DQ. I'm thinking "banned" is only folklore. Good story though, looks good! Thanks.
Thanks my friend, I’m not sure what type of chili cook off he was referring to. But definitely he never used the word National. Appreciate your input. Thanks again!
Chili with no beans belongs on a hot dog or hamburger. The chili you made here belongs in a bowl with that shredded cheese and a big spoon. Very interesting , tasty, and good chili recipe ! I’m from NC and think it’s really good . Put half the honey and brown sugar and thought it was spot on .
Great recipe! There are some great suggestions in the comments, next month perhaps you can make a version that includes a few of them? My suggestion is to actually taste the beef broth you picked and compare it to Better than Boullion beef concentrate (made into broth per the directions). I’m pretty sure you’ll never buy that carton of flavourless stock again.
Yes, great idea. I’m very familiar with better than bullion. I use it quite a bit actually. I use the chicken better than bullion a lot too. Thanks for your support!
I followed this recipe with ground beef and chuck steak and did not like it at all. It appears to be a typical ingredient recipe from what I have made before. Almost more of a hotdog chili topping. Leave the honey out, it was too sweet and gross. I've used BBQ sauce before and that is more flavorful. I cooked it for 4.5 hours and it never melded into anything special. Oh well it was worth a try and maybe work for others.
In my 20's I dated a girl who was working at Wendy's. Her manager participated in the local annual chili cook-off that had around 50 participants, and after he ended up winning 1st place he shared his "secret" recipe with her. Apparently he entered the chili that was on the Wendy's menu, but instead of putting 1 Wendy's seasoning packet as called for, he put in 2!
I have now made this twice. The first time without the Cayenne, the second time with. My personal preference with the added heat of the Cayenne. Great recipe. thanks for sharing.
Love chili and been in a cook off and know a good one when I taste it! Love a change from the traditional and this one looks amazing! Ill have to try brisket and add some of those ingredients! Thanks for sharing! Making it tonight 😊
I tried a chili years back during an office chili cookoff and pried the secret ingredients out of the "winner." Found out that it was actually his award-winning chef son that made it and he used Nutella and peanut butter. The flavour was so interesting and incredible I have attempted to replicate in many times over the years, coming really close. Realized that it was just the cocoa in the Nutella that added to it, so started using cocoa powder and nixed the Nutella as it made it too sweet. I think the last time I made it the chili actually turned out better than that winning chili.
Very interesting. Not sure if it works in a similar way but one time years ago I threw together some chili for a cookoff and I added a pot of coffee to it while cooking it (around that time I had been using coffee rubs for brisket and figured what the heck) and the resulting chili was amazing. I haven't really made chili again in the years since but now thinking about it might start dabbling around with it and trying some things with cocoa and coffee to see what happens.
This Mexican restaurant I used to frequent had a peanut butter and chocolate in their chili. Was the best. Definitely a different flavor, I think it also had some cinnamon. Damn was it good. Thanks for the recipe.
I would say the keys to award winning chili are: Dried chilies, rehydrated, seeded, puréed (1/2 to 3/4 should be ancho). Chipotle in adobo sauce. Fresh garlic and lots of it (1-2 whole heads). Habanero, 2-4 per pound. Brown the meat so that some of it is crispy browned, key to deepening the flavor. Rich, Homemade beef bone stock. Slow cooking, 4+ hours usually, at bare simmer. Towards the end you balance out the flavors between salt, vinegar, brown sugar, dark chocolate (for a tiny bit of bitterness if needed), just a little bit at a time and then taste. I would not add jalapeño or seranno.
I made this chilli exactly like the poster of the video. I used chuck steak. I have to tell you that there's not many recipes for chilli that I don't like but this is one I don't like.... it is barely edible. I don't know if this guy is a little off or is he just mistaken on some of the ingredients and amounts. The fact that you could talk about the heat of a jalapeno and a little bit of red pepper and not talk about the heat of a small can of Chipotle chilies in adobo sauce is just not correct. I forced down a bowl or two save the rest and ate a bowl the following day. Worst chili I have ever made or have ever eaten. The rest just went down the disposal.
It’s crazy how opinions vary…..a couple comments back and someone won 2nd place with this recipe. Sorry you didn’t like it but it has been a favorite for me for over 30 years
I liked the story that goes with this chili recipe. Don't have all the ingredients but I got most of them. Making it as I speak. After few hours I got something fantastic from following your recipe, best chili I ever had. My husband loved it too. Thank you so much for sharing, you made my day. Btw, don't change a thing for your video making, I hate those 10 seconds recipes. They make my head spin😅
😂 live in Cape Cod from Boston. However, we are a Cape league, host family for a college baseball and one of our players last year was from Cincinnati and brought us a bunch of stuff from skyline. Lol. Great stuff!
I grew up just outside of Lubbock and this is the first time I have ever heard someone from there putting beans in their chili. I bet they keep a low profile. LOL
@@godfatherbbqitalian I don't care. Chili doesn't have beans. Bean and beef stew just might not chili. Sheesh why do people keep mislabel shit on the internet?
@@frankcox748 Sorry Frank I’m just sharing a recipe and I did admit chili is not my forte Tell you what…send me your recipe to godfatherbbq12@gmail. If it looks good I’ll make a video for you. I appreciate your input!
Do you drain your beans or wash them prior to adding them to your pot? Sometimes they are in a thick clear liquid and I wonder if there is any difference! Looks delicious and I can’t wait to try this recipe, thanks for sharing!
This recipe is very similar to what I use! I don’t use chocolate, cinnamon, honey, or coriander but rest is similar. You’re right, the fire roasted tomatoes are key along with the beer and Worcestershire and Jalapeño. You’re missing salt and pepper. I sometimes put poblano pepper but other green peppers work too. My secret ingredient is 1 TBSP of Marjoram. I don’t know why it works but it does. Also fat is good for you so I don’t drain the fat from the beef! That makes it really good. Also getting all water out of the meat allows temperature to rise and essentially fry the meat and really brown it! Very important. I use Shiner or really dark, black beers but light beer is better than not adding any. Recommend using real garlic instead of the powder. On chili powder I like to use two kinds from two vendors. Need to taste the powder and make sure it tastes good raw, some powder tastes bad and bitter so don’t use those. Mixing chili powder makes it more neutral tasting. My favorite after trying every one from Kroger by far is Adams chili powder At the end of the cook, I add salt, sugar, and cayenne pepper till those flavors are perfectly balanced. Balance is so important! Serve with cheddar cheese and green onions on top! Whenever I submit to a chili contest, I’m always the first to run out. People keep going back for seconds and thirds! You are on to something!
Don’t personally use any of the sweet elements but going to try. Most of the others I use or have used. The biggest fairly uncommon chili ingredient I use now that gives it a super unique flavor that I love is cilantro.
Bro, loggers and Pilsner have zero body at all. Do you want to use a stout or a porter or an IPA. A real beer. Diet beer is not beer bro light beer for Miller is not beer. It’s diet beer. It’s not considered beer at all amongst beer drinkers. Sorry about the typos on legally blind and Apple has made the accuracy not so accurate
This "chilli" hasn't won anything. CASI who holds the world chilli cook-off in Terlingua Texas every year has explicitly stated that chilli does not have beans.
Just sharing a recipe which I explicitly apologize to the purists in the video. For all I know it could have been church chili cook offs, again chili is not my forte. Thanks for the info though, I appreciate it. This recipe goes back 30 years ago btw.
Let's be hones, if you are making chili it will pretty much be similar. Tip: You should add your beans nearer to the end of the cook, not the beginning. You can pretty much add any beer, but to me a stout like Guiness is a good choice, or you can go with a coffee stout, which I prefer.
Again, just sharing the recipe I cook Chili as I state in the video is not my forte but if you read the recent comments we just had a 2nd place winner in a cook off using this exact recipe
If time is not a constraint, I wonder if taking it to the point of adding the final ingredient..hour 3?... then moving it to a crockpot on low for 6 hours, may take it over the top...I think I'm going to try that. Thanks for the inspiration!!!
I'm going to go ahead and say it, no offense, but that looks horrible. You didn't rinse your beans, you didn't let this simmer for an hour or so I mean come on man
I believe it is a 9 quart, not 100% sure but pretty sure. 2 quart I would say is definitely too small. I would think at least a five or 6 quart pan would be needed.
Unfortunately I don’t have a written recipe. If you want to email me at godfatherbbq12@gmail I can send you a list of ingredients and measurements. Thanks!
First off thanks for your recipe! 2 questions How is the spice level with the can of chipotle in adobo? Is chipotle like jalapeños and huge variance in spice level? I believe you said a tablespoon of cinnamon. Does this amount stand out in overall flavor at the end? Once again thanks for the recipe and I really like the depth of seasoning you use. One of the best I’ve ever seen.
Thank you, the spice level is relatively moderate. Not too bad at all. I’m not a huge spicy chili fan. The cinnamon is a nice enhancement and those stand out. As well as the Cocoa
@@godfatherbbqitalian Wait, did you actually use a whole _tablespoon_ of cinnamon? That seems like an awful lot. I've always heard that you don't want a cinnamon flavor to stand out too much in chili, but rather have it be in the background. Seems like a teaspoon would be more appropriate.
@@mobus1603 I have always used a tablespoon and it’s perfect, never overpowering I would use less for a smaller batch Thanks for the question and your support!
Chili cook offs are fun and can be highly competitive depending on the level. The serious ones produce amazing flavors. Store bought chili powder is rarely a good journey, hence now the creativity.
