Alternatively, in a bowl, knead multiple stock pots into one using your hands. Layout the mega stock pot onto a lightly floured surface. Using a rolling pin, roll into a circle and roll to 1cm thick. Repeat this process so you have another stock pot circle. Fill one of the circles with a mound of fresh stock pots, leaving 2cm around the edge free. Take your other stock pot circle and lay over the top and press the edges to seal. Dissolve one stock pot in the microwave and use a brush to apply a generous stock pot wash over the top and on the seams. Bake at 180 Celsius in an oven until congealed. Remove your stock pot pie and drissle in a stock pot chocolate sauce. Serve with or without a plate and enjoy. Repeat process until you are dead or Knorr is the richest company in the world. It's your choice.
It's taken me the thick end of ten years to question this, but did this man really take a memeworthy promotional deal just so that he could share his love of cooking & philosophy without having to worry about ordinary chef work? Outstanding decision
No. He did it for money and anything else was just a bonus. He could be making youtube videos if that was what he wanted, without the constraint of promotion
I kinda prefer marco pierre white recipes over Gordon for that reason, both great chefs but marco’s feel a little more realistic for day to day, as long as you’ve got a stockpile of knorr stockpots
I love chili, but I cant imagine it without chunks of onion and peppers. But I think that's what makes chili so fun and interesting as a dish. So many people have different ideas on what is essential. Some people refuse to put beans in it, some argue its absolutely the most essential part. Some people put corn in chili like sociopaths. Some people love to serve it on rice. One of my absolute favorite foods.
I laughed at the corn comment! Never tried it, but now I’ll have to! In Ohio, USA, they put chili on spaghetti, and add cheese. They call it a 3-way. 😬 I haven’t tried it, but some people swear by it! (If they add raw onions, it’s called a 4-way; add onions and beans, it’s a 5-way).
The audacity to judge people for adding corn while adding chunks of peppers, lol. You're right it's one of those dishes every family makes their own tho. Cheers!
A lot of people might be hating on MCP for the stock pots, but this recipe is stupidly easy and probably the best "easy chili" recipe I've tried. In place of the stock pots though I have a mirepoix with beef bouillon cubes. The fresh chilis with dark chocolate at the end just gives it that extra layer that makes it addictive.
It's not quite that simple unfortunately. His tomato sauce is definitely the star of the dish, including many ingredients. Without it this chili recipe requires many other steps to achieve the same flavor.
The haters are just jealous. A genius. Stepped away from the restaurant trade. Who is to deny him making a bit of a living from a sponsorship deal? Any man who hands back his 3 Michelin stars is cool by me.
This has become my favorite meal for when I'm too lazy to cook something more elaborate. It's got only a handful of ingredients, no chopping, no technique required, it always comes out right because it's impossible to over or undercook it, you don't have to stand by the stove while its cooking, it's easy to make a big batch and it reheats very well without the loss in quality, and although it is meme-ish, the spices really are your choice. The dish works with and without any of the spices mentioned in the video.
No chopping? How do you make the red sauce at the start without chopping up an onion? But I agree. This is an amazing recipe that really doesn't take a lot of stuff to make. I do sub tomato juice for the water though, to give it a bit more richness.
Hes reached the pinnacle and just wanted to get in touch with his yorkshire roots. Cooking as a common man to teach the common man that cooking doesnt need to be daunting or expensive or a chore. I love him so much more than other celebrity chefs. Ive been all over northern england and hes like the incarnate of working class ruggedness and not giving a fuck
@@nathanielleack4842 exactly. He wants to people to enjoy cooking. He is the very best at rustic base cooking. He wants cooking to be natural, not ridiculous measurements and fuss. Just do what you feel. Surely this is what cooking should be. I’m a Yorkshireman and my best compliment is he cooks like my mum and my aunties. Just gets on with it and goes with the flow. I think he is amazing.
He's seen and done it all in the kitchen, he's outlasted Nouvelle Cuisine in the 80's, the pretentious French craze in the 90's, and molecular gastronomy in the 00's. He really is a master.
Marco is a man who has mastered the art of complexity in his art to such an extent he has had the epiphany that the true beauty is in simplicity. Love me some high end food with a delicious Claret, but nowadays would much rather sit down to a home style meal cooked by Marco like a chilli with a nice pint of Ale.
I think it's a great line. If everyone cooked the same dish we'd all be bored with dinner. I draw the line at adding dark chocolate though, I've tried it and it's lovely it just feels wrong for me to add it when I cook chilli lol
I like Marco, I've read his books, he's a wonderful chef, but I came into this video a bit skeptical. I'm from Texas. We're particular about our chili here. I've been refining my own approach for decades. My base was an old family recipe. And I gotta be honest - Marco did pretty damn good here. Not a major surprise, right, he's a world-famous cook and I'm a random person on the internet, but credit where it's due. Several keys here: -Taking time to cook & crumble the meat is essential; the bit about the tough meatballs is spot on -Paprika and cumin give it the expected Tex-Mex taste -Beef stock pods/bullion work quite well -Chocolate gets it towards a mole (mo-lay, not the rodent) sauce -Fresh chiles and herbs at the end give it a nice color, along with layers of bright and muted flavors For my bit: -Marinating the meat in baking soda beforehand helps with the crumble; an hour or two is plenty -Ground pork pairs wonderfully with beef, and it's usually cheaper -I don't add beans to my chili for texture reasons (but I serve 'em up separate) -I prefer oregano as an herb choice over coriander here (the latter makes it more like a curry) -Making tomato sauce in advance is smart, but chopping an onion takes 2 minutes, and it takes virtually no extra time to cook with the meat -Humble tomato paste works incredibly well if you stir it in to the meat and brown it up a bit -I use real peppers instead of chili powder (but I agree adding more peppers later is excellent for presentation and flavor)
Thanks for the input, was interesting. Don't you usually use chunks of Beef for a "traditional" chilli? Don't forget, what he's showing here is the "typical" way that many people prepare Chili con carne.
@@SwissMarksman For sure, as long as the chunks are small (like 1/4"). You can also use venison or bison instead of beef and you'd still be considered traditional. That said, I totally get this is a "typical" recipe and ya gotta use what's readily available.
I don't care if this is sponsored by Knorr. I'd watch him pouring hot water in a cup and then add a tea bag. I am mesmerized by this man. The way he speaks, moves and handles a knife... Intimidating yet sexy.
Is this the same Gordon that was selling prefrozen and precooked food in his pubs. You know that he got caught sellling in his pubs food prepared in an outsourced kitchen and then selling them for a premium as freshly prepared right? At least MPW was doing them as guide for the home cook.
Gordon has condoned use of stock pots in home cooking. It’s just easier for home cooks and people in a rush, which is what these kinds of series target. In some of his videos, he even uses premade stocks from supermarkets.
"What I do, is make a very easy tomato sauce, it's my base, to my Bolognese, to my Chili Con Carne, to many things, it's easy, it's simple, but I make a very big batch, then I break it down to 4 or 5 pots and I freeze it, so when I want to make some Chili Con Carne it comes out of the freezer, so it's easy and peasy, so I don't have to start chopping onions, chopping garlic, so, how do we start? I start, by eating your liver"
The voice and presentation of everything in this video is extremely pleasant and soothing. I only wish i could reach through my screen and have a bowl of that perfect Chilli
Marco I absolutely love how you presented and narrated your cooking philosophy. The basics and advance. Continue what you are doing and thank you for sharing us all this comfort foods.
marco is a genius, and has absolutely nothing to prove to anyone. if he wants to advertise knorr stock pots to make some quick easy money, then fair play to him. the recipes here are simple and good, he presents them well (with some sly and subtle wit), and imho you can do a lot worse for a pre-made ingredient than a stock pot.
I've been cooking chilli for more years than I care to remember, and often use minced steak. However, the best results always come when using shin of beef, which is a tough piece of meat, requiring many hours in the oven, but it's worth it. Lots of garlic is a must, plus some dark chocolate for a taste of luxury. I love chilli. PS, cook today, place in fridge overnight to give the garlic a chance to do it's job. Freezes well.
Many thanks for your recipe! I have been making this dish for over 30 years, and have learnt to make my own Tomato sauce with good quality Tinned tomatoes. I will never buy a RAGU sauce again in my lifetime ! I often make this Marco with ;' Lean Turkey Mince', (from a Butcher) which I combine with a beef stock cube (OXO), and freshly chopped garlic and have kidded myself (and others ) that this was a beef shepherds pie or lasagne ! I have also substituted meat for extra veg; Peppers, Shallots, extra mushrooms, courgettes! Cheers dx
0:57 most people would say “easy peasy”, but I say “easy and peasy”. Some like the “and”, so you can add more “and” if you wish, or less. It’s your choice
I was very sceptical about the dark chocolate but I tried it myself and it's amazing. Love this guy, I know he gets a lot of stick but he is an amazing chef!
Yes, my father taught me about the powdered dark cocoa in chili when i was young! also we used "a bowl of red" seasoning. the brand from green bay wisconsin, best chili ever. supposedly, hot cocoa was originally a hot pepper drink lol. now my brother in law tells me about putting crackers in hot cocoa... he's Puerto Rican and he also knows a Columbian way for it... chocolate is an amazing ingredient
"There's nothing worse than when you get mince with those big lumps in there" Sorry Marco I'm going to have to disagree with you there. A pot of pasta water without a Knorr stock cube is much, much worse.
I copied these ingredients to the letter and the outcome was absolutely fantastic..better than the one I had at my local pub which was my weekly passion..I can"t praise this enough,try before you criticise please...