The Chili To End All Other Chilis 

The taste tester absolutely loved this one and gave it a rare score. The ingredients and print recipe is linked in the description. As always, thanks for liking and watching my videos!

I'm father from queens dude with an almost 4 year old son and I wanna say great job on the chili , but more importantly it seems that you have done an even better job raising a great son and keeping your wife happy KUDOS TO YOU SIR . Keep it up.

If you don't want to use stout, you can also just use a cup of black coffee. It will add the same flavor component to the overall profile of the chili. That's what I always do with my Texas chili.

A great tip for dried chillis when using them for this is to rehydrate them in coffee. Makes them easier to cut and you can add that chilli infused coffee right into the pot. It's stunning!

It’s time for a cook book. I have try a couple of your recipes and they were unforgettable. I’m making this chili for my husband asap! ❤

I’m a Texas native, but I have always believed beans should go in chili! I have entered and won a few chili cook offs. And believe me when I say truly great chili’s is always made even better by the toppings. I always show up at a cook off with cheddar cheese, sour cream, pico de gallo, red onions, jalapeños, green onions, cilantro, queso fresco, cornbread and of course, Fritos chips!

I've made chili hundreds of times. Went to Sip and Feast for a refresher and maybe get a new idea or two. Gonna make a big batch this weekend. I've got some roma tomatoes, straight off the vine in the garden, will incorporate some of those when I add the beans, and also use some as a topping. The fresh romas are wonderful, especially warm from the midday sun fresh off the vines. James is developing a sophisticated taste. He's gonna know a lot about food as an adult. Good job, dad (and mom).

Made this tonight and, like most of what I’ve made from this channel, it was a hit. I used whole chunks of chuck stew meat instead of ground beef and also 3 different kinds of beans. The chili had a nice rich complexity from the dried chilies and the chocolate. I’m no stranger to making chili but I think the techniques here are worth adding to the repertoire. Thank you!

Wow, James would rather have his dad's chili than pasta. Never thought I would hear that statement. About chilies: Dried Jalapeños = Chipotle Dried Poblanos = Ancho Dried Anaheim Chile = Colorado or California Dried Mirasol = Guajillo Dried Serrano = Chile Seco

Once my kid is old enough to eat any of your recipes I’m going all in. He’s 2. I love the relationship between you and your boy and family with food, that’s exactly what I want ❤️

I'm using your technique here to make the chili I usually make. I make it much more simple but the blooming of the spices and putting it in the oven is what I will try tomorrow night. Thank you!

I've watched a lot of your Italian recipes and have found them pretty good and pretty right on, even if you do mostly central and southern dishes. I have lived in Italy 35 years. I know you'd like some of the recipes from Piedmont (French influence,) and Veneto (esp. Fish). Anyway, I'm definitely going to try your chili. It sounds awesome!

I found this video by accident, but after watching it immediately subscribed. Finally, someone who acts like they actually understand the basics of good old, old fashioned cooking.

Finally made this today, and I seriously doubt I'll ever make a different version again. Even without the dried chilis... My God, the flavours. I have never seen this meal exhibit such a rich, dark colour, luscious texture and intriguing fragrance before now.

I would never have thought to add super dark chocolate to chili, but it kind of makes sense, especially with that spice paste! I have added this to my recipes tab!

Or cook the beef first then it should get browned. Cooking the beef with the onions, won't let it get browned. The onions release steam and water.

Followed this recipe last year for the Super Bowl chili and everyone absolutely loved it.

It's really nice to see James grow with your programs. He is the true test of your cooking,!

This WILL be made in my house within the next week! 👍👍 I love to try new chili recipes, and this one looks like a real winner 🏆 Thanks!

James is growing bolder. It's great seeing y'all thrive.

Love all the Texans crying about the beans you put in there. Beans or no beans, it's a stupid hill to die on, and chili is delicious both ways.

With that combination of spices it reminds me of Cincinnati Chili....which I absolutely love.💕 this look very good.

Straight cocoa powder is a good addition to chili as well. Looks tasty!

Perfect for this rainy day. Never knew about the dark chocolate tip. Good tip about the tortilla in the blender for texture. That's some stick to your ribs chili. Making this for sure.

James knows what's going on. Nothing better than spicy chili on a cold day. 🥶

I salute a fellow owner of 'Ove' Gloves: saviors of hands and forearms from the painful misery of cooking burns. I could watch your videos all day. But, since I'm not an official taste-tester, I guess I'd go hungry at the end of the day. Nonetheless, your explanation on the spice mixture is brilliant, as are the the explanations for the entire step-by-step process. Perfect timing for a mid-winter recipe. Thank you for your continued inspiration.

I loved grinding the chilies, blooming the spices and the whole process! It is the best chili to come out of my kitchen and I owe it all to you with your tips, expertise, taste and wonderful 'on film' manner. Thank you and your family for the most delicious chili in the world!

I start with the beef on medium heat to help render the fat. When most of the pink is gone and the beef has given up a good amount of moisture I scoop all the beef to one side of the pot and lift that edge to drain the fat and moisture to one side. I ladle that fat and moisture into a small bowl. I take about 3 tablespoons of that and mix it thoroughly with a half teaspoon or so of baking soda and toss it back in and crank the heat. Browns in minutes. Remove beef from pan or pot and add onions and the remaining beef fat/juice to get the cooking going and use the moisture from the onions to declaze the browned beef fond on the bottom of the pot. If you add the beef and onions at the same time, you're going to basically caramelize your onions before you brown the meat because off all the extra moisture the onions give off. So basically less moisture=faster browning because youre no longer steaming the meat. Baking soda also accelerates browning, because science. Rather than heating the seasonings up in a pan and letting some of the aromatic compounds go into the air. I heat my liquid and pour it and all the dried chiles into a blender. Sometimes I steep them before blending. Sometimes I throw them into an instant pot for 5 min with a bit of water before blending. Sometimes I stick em in the air fryer at 350 for a minute or two. But I always end up blending them in liquid. Not sure if any of this has anything to do with anything but that's how I do it and it makes sense in my head. Also grinding dry chili always has a bit of a tear gas effect in my kitchen.

Love this recipe. If you get a chance, try adding chipotle peppers in adobo sauce into your recipe. They are fantastic! When it comes to the dried chiles, I like to steep them in water until they are soft, and then blend them with the chipotle peppers in adobo sauce. It comes out a nice paste consistency.

Thank you for another great recipe and video. My chili is very similar to this one but I cannot find chilis in Northern Ohio. When I lived in Texas the market had an entire section of chilis. Heating the spices separately is something I have never heard of but it appears to work well. I learned something new. Your recipes are always very good. Thanks for the video.

I didn't think he would be able to give a score because he couldn't stop eating it! This looks incredible, love the dark chocolate, Guinness, and blooming the spice mix. Wow, gotta make it this weekend!! Thank you. Another great video...

God, I remember you being at Jason's house when we were kids and he made chili, then you would make chili at your house. We must have been like 10 years old. I make an award-winning plant based chili now. Dried chilis are the way to go!

Cooking this as I'm typing. Followed the recipe pretty much all the way, except I added an extra 2 chipotles for heat. I also cooked everything in my biggest pot, and trasnfered it to my crockpot instead since I have no Dutch oven. Already tasted a little for flavor and it is definetly delicious and different than my standard chili. Got another couple hours to go so I'll let you know how it turned out.

This looks amazing. This is my version: I cook the ground beef first and then drain off the fat. Then, I add in chopped sweet yellow onion, jalapeño, poblano, and tomatillo. Then, some minced garlic. Then I add in all the spices. Then the canned kidney beans (drained), some canned diced tomatoes and a bit of tomato paste. Towards the end, I add some frozen sweet corn. When it’s close to done, I add in some masa flour that’s been dissolved in warm water. Stir it for about 5 minutes, then turn off the heat. Then I squeeze in the juice of one lime and drop in a bunch of cilantro. We top it with sharp cheddar cheese, diced red onion, diced jalapeños, diced fresh tomatoes, more cilantro, top it off with a fresh diced avocado and Fritos. I like your spices. Never used beer. I’m from Texas. Although chili can be a bit labor-intensive, it’s worth the time! I have always used beans. I know about how the chocolate can add so much depth. So on my next batch (Superbowl Sunday), I’m going to add in some of the chocolate. 👏🏼

This is definitely going down in my kitchen. Always a good sign when the taste tester has to squeeze in another spoonful prior to writing the score!! Looks super yummy and I can't wait to try!

Made this yesterday. Used 3 ancho (no chipotle) chiles 8:47 and used brown sugar. The layers of flavor were absolute perfection. Thanks for this recipe!

After watching your videos for years I decided to finally try and cook one of your recipes and went with this. Best chili I ever had! Thanks so much for this recipe.

You can definitely brown ground beef for chili, I always have lol. It gives even more flavor because of the Maillard reaction, I just always cook the ground beef first, THEN add the onions and a bit of oil to sauté them, followed by tomato paste and any other ingredients. With that out of the way, this looks like a great recipe, and I’ve always been very picky about chili. I am going to combine this with my current recipe to come up with a happy medium between the two. I’ve always liked the idea of playing with a bit of dark cacao, I just haven’t ever done it for whatever reason. Now I have an excuse to go for it lol.

Great channel! I have made several of your recipes, and they have never failed the taste test. However, what I really appreciate is that you kitchen experience is a whole famly affair. Home is where the hearth is. Well done everybody!

Okay very bold. I can tell you I got my ingredients from two locations. Giuseppe's and Aldi's and it turns out incredible fantastic! Thank you!

Put a pinch of baking soda in with the beef and it will aid in browning.

Made this last nite and it is 5 STARS all day long ! ! I'll be having it for lunch again today. It pairs perfectly with some jalapeno cornbread. Thought I'd miss the peeled tomatoes I normally put in my chili, but no... It is perfect as is. Your soups, stews, and pasta dishes (short rib ragu is heaven on a plate) have become staples in my home ! ! Thanks again from across the sound and be well ! !

I came here from the lentil soup recipe, which is fantastic and I’m definitely adding to my rotation. Served along fresh made pita bread and it feels like affordable heaven. My usual chili recipe is in the crock pot and uses dried beans (so much easier to store and more affordable). So I’ll have to make a few adjustments to this. Thanks friend

I can’t believe I heard James say he’d rather have chili than pasta-I knew it had to be good!!

I am making this for the second time now. I live alone so i freeze most of it. The depth of flavor is just so wonderful. Like a good molé!

this looks so good, I will be trying this, Great job with your son, we need more parents like you and your wife. Thanks for sharing. God bless you and yours

Yeah! Chilli... Another Fab dish I have to make. I am cooking my way through your recipes and am always amazed by how much work you guys must do to make recipes, videos, edit website, respond to comments and cooking. Not to mention all the other time doing the marketing. I am in awe and as always a huge fan because the recipes are so delicious and the videos so entertaining.

Thank you! Chili looks really good! My parents were from Michigan and my mum used to use kidney beans too😋. I look forward to trying yet another recipe of yours. My husband and I really appreciate all the time, effort and love you and your family put in your videos ❤️

Aww @10:56 there's so much love between dad and son ❤️ it's too too cute. Chili recipe looks amazing and like it will have much more depth in flavor with the unique ingredients like tomato paste, cinnamon and chocolate. Baking in Dutch oven is a fab idea too Many chilis, including mine..the flavors don't quite come together as I would like. The tomatos and sauce seem separate from the meat. This recipe seems to fuse all the flavors together. I'm excited to try! i wonder if this would be tasty with chicken or turkey...?

I've been craving chili all winter. I'm going to have to make this.

James has a future as a food critic! Another great video, Jim, and I was planning on making chili for the Super Bowl, so this dropped just in time!

Incredible recipe which I'll definitely am going to make. Great that you added the chocolate in it, that adds so much flavour.

I love kidney beans in chili. It's such a hearty bean and think it compliments the meat and spices. I think chili is great anytime but having a nice spicy one in the winter is better because it's thick and hearty during the cold weather and I like those types of meals in the wintertime. New England gets cold!

Right on time with this recipie , was gonna make chili today anyways so going to try this recipie , love the tip of blooming the seasoning . Thanks for all your great recipes

James eats a spicy jalepeno and goes back for more. Love it! I'll be trying this one out for sure. Thanks, Jim!

Jim, you're my go to 95% of the time for Italian recipes. Great to see that you are even doing some other traditional meals now too! My wife is back to work full time again and I cook 2 days a week so I'll be doing the chili beef stroganoff for sure! Thanks again... If you ever make a recipe book, sign me up.

That looks delicious! Only thing I could think to add would be some nice cornbread.

Dude. I made this Chili recipe today, and you're right: The Chili to end all other chilis. O my word, it was just delicious...

I prefer to use a cinnamon stick, so I can pull it before it overwhelms. I use 78% choc bar, and add a tablespoon or two of peanut butter.

I wouldn't have considered using cinnamon or dark chocolate! I'll definitely add it to the next batch!

This recipe is interesting. There's not very much tomato, so in that way it is closer to a chile con carne, but it still has beans. Sounds like this one is the best of both worlds, so I'm definitely gonna try it soon. Never understood the gatekeeping with chili. If it tastes good, eat it.

Going to make this for Super Bowl Sunday, love your videos and recipes!

Going to try this soon. When I’m browning meat, I cook it first, ladle off the fat, add the onions, continue to brown the meat & onions. Works great every time. Once you take the fat out, the meat browns really well.

as a former New Mexican -- loved your spice combo. Latched onto the dark choc thing a while back. I try to use an amount small enough that folks are hunting for what is in there -- but it's there

I live in Texas and can get a wider variety of dried chilis so I make my own chili powder all the time. I use a blender/Ninja. The only thing I can warn about that is if you use hot chilis, BLEND IT OUTSIDE or you will mace yourself. The first time I made it the entire house was peppered. People upstairs started coughing. It was horrible. Your recipe looks really amazing. Ill have to give it a go. Also I highly recommend using whole cumin seeds.

Fine Cooking Magazine had an article about using chocolate to make mole. Never made the leap to using it in chili. This is the Sunday dinner plan this week. And seriously, you need to do a cookbook. Cheers!

How did I miss this when it came out?!? Looks good! You're not old! I have been using the same coffee grinder for 23 years (to grind coffee, everyday!) ❤ from MN ❤

Love the chilli with beans. And I'm a native Texan.

I guess I learn something new everyday…never knew abt the chili in the oven thing. It truly looks beautiful and delish!

Happy you made your chili with beans! Love the tip of blooming spices in a pan. At first, James was speechless when trying to describe what he liked about your chili, because he loved everything about it. The ultimate compliment! That chili would be absolutely delicious on pasta or maybe on a baked potato.

oooh! I'm still watching but I LOVE the fact that you added chocolate! I've added cocoa before - but this is good! I also loved what you did with your seasoning. You are such a great guy - I love watching what you do. Keep up the great work!

Another phenomenal recipe! Guys don't skip adding the dark chocolate, it adds so much depth. Appreciate you Sip and Feast!

You could brown the Chuck separately in a Wok 1st and then add it to the onions. That's what I would do.

If you still want to brown the meat, just put it in before the onions and blast it full force to get all the water out. You can just add the onions when you have it as brown as you want it and add a little bit of water if it's at risk of burning.

A must try recipe! Definitely.... thanks for sharing this one.... so glad to hear from mom on the background... too bad she didn't join the tasting.. 💙🍽💙🍷💙

looks good! cool to see non-Italian stuff on here sometimes.

James is adorable. Good job mom and dad! .....and the chili aint bad either.....😋 Love your channel! thanks so much!

Thanks a lot. Since you posted this, I haven't been able to find chili anywhere. It's all come to an end.

I was just going to make chili today. I use a recipe that has cocoa powder but I am using a mealkit one today to see if it can compete. I got to the part about browning the beef and that was a good tidbit about not needing to brown it. When I've made turkey chili in the past, the ground turkey always gets dry tasting when I brown it, so I will try not browning it if I ever decide to use turkey again.

GREAT RECIPE!! I agree you always need to add beans! Thanks for another great recipe!

i love that you get such enjoyment from seeing your son enjoy your food. My 7 year old son loves to cook with me too and i love it. One other thing i liked was that you immediately corrected yourself when you said guinness was a beer, i'm from wales and could sense the irish about to unload on you ha! Love your videos, keep up the great work

You are the best cook on youtuber and I watch a lot of cooking videos but your recipes always look great and you explain everything with such simplicity that I just really love your channel the most. I have only made chili homemade once so I am excited to try this.

Blooming your spices, have to try this. Moi into the onions, i would add a bit of hot peppers. The topping, I would change it to thinly sliced cuke, thinly sliced roasted habenero, thinly sliced red onion, a sprig of cilantro and some lime.

Perfect for this stormy weather!

Please make a cookbook! I will definitely buy it!😊

I made this yesterday. I love you man ❤

Nice work Jim! I like that you sed canned beans because I rarely have time to soak dried beans overnight. Nothing is wrong with quality canned beans.

Thank you for sharing this recipe and it looks delicious 😋!

WOW, I've never saw chili done like that. My only regret, aside from not being the second chili judge is that I can't make this until tomorrow.. Great Video

A tip from my Indian wife's mom: fry or bloom the spices first in the pan with the vegetable oil and then add the meat and onions. Frying the spices first will flavor the oil which will convey that flavor to the rest of the ingredients. She starts EVERY dish this way, from soups to stews to pan fried meats or fish. The flavor components of spices are fat soluble.

I just made (and eaten this chilli) and I must say it’s the most delicious chilli I’ve ever eaten- my husband feels the same too. PS: I love all of your recipes Best regards Margaret.. from Northern Ireland.

I have never made a decent chili in my life. Your son loving it is making me rewatch your video so I can follow your recipe. Looks amazing! Thanks. Gonna subscribe now. Aloha from Hawaii

I have almost all ingredients ... but different chiles and beans. But the oven, the chocolate (like a mole!) ... AND, I live in NW Montana where we got 5 inches of wet snow to be followed by a flash freeze and super cold temps. So, this is perfect.

Made this tonight but couldn't find the chipotle in grocers near my area - still great!

I'm betting that you spent a long time tweaking this recipe. It looks fantastic! A couple things you could consider trying: Try making it with chunks of sirloin instead of ground beef - it's more expensive, but super delicious! And a fun thing for serving: Toss a handful of cheese cubes in your bowl and ladle the chili over the top. You'll scoop up blobs of melty cheese with your spoon - so yummy! Sometimes I use leftover chili for stuffed peppers, too. Thank you again for your great content!

Guinness in chili! Got to try this. 👍 About browning the beef. I never start with oil, no need for oil if using beef with a decent amount of fat. I dump the beef straight in over a gentle heat, breaking it up and turning it, and letting the fat run out of it. Then I add the onions as there's now plenty of fat to soften them. As the onions cook the beef will be browning.

Definitely trying this one. My son would eat chili every meal, every day. The chocolate is new for me, I’m excited to try it.

My ex used to tell me I made the BEST chili ever. It was a pretty standard recipe, but I have to admit it was really good, and I like a lot of beans too. However, I love the ingredients you are using here and will try this next time I make chili!

Interesting extra ingredients. I’ll try this. Thanks

When I make chili using whole, dried chilies, after toasting them, I reconstitute them in the stock and just puree it all together with an immersion blender.