Cooking Up the BEST Chili Recipe for Football Season | Tasty Tailgating Ep. 4 - video Dailymotion

Barstool Sports

Donny Enriquez | Chef Donny: Cooking with Guests

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00:00Guys, welcome back to Tasty Tailgating presented by Pepsi.

00:03October is officially here.

00:05The cold weather is here.

00:06So that means we're making chili.

00:08Let's get cooking.

00:09All right, guys, we are back.

00:15The fall is finally here.

00:16Starting to feel cool here in Chicago.

00:18There's nothing better on a cool game day

00:20than a nice crisp Pepsi and a warm bowl of chili.

00:23So today that's exactly what we're gonna do.

00:26Now, there's tons of chili recipes out there.

00:28There's tons of variations.

00:29I'm doing pretty standard here with a few twists.

00:31So you can take this however you wanna take it.

00:33What I'm gonna use for our base is I have ground beef

00:35and I have pork, 50-50, it equals a pound total.

00:38Now, if I was doing just exclusively ground beef,

00:40I would go for 80-20 fat ratio.

00:43But because I'm using pork, which has a lot more fat in it,

00:45I'm gonna use a leaner ground beef, so that's 90-10.

00:48And then I have two poblano peppers here

00:50that we're gonna do something interesting with.

00:51I'll show you how to do that.

00:52We have a mix of pinto beans and red beans.

00:54I have some crushed tomatoes.

00:55And then for seasonings, I have chili powder, I have cumin.

00:58Now, chili powder and cumin,

00:59these are our strongest real flavors.

01:01And then our accents are gonna be mustard powder,

01:03onion powder, garlic powder, paprika, and cayenne pepper.

01:06I am gonna slice up some garlic.

01:08I'm gonna dice an onion.

01:09We're gonna use a whole sweet onion.

01:10Cut that in half.

01:11And we're just doing our standard dice on it.

01:14Two cloves of garlic.

01:14Now, garlic and chili, you can go either way.

01:16Some people don't like it at all.

01:18Some people love it.

01:19I quite like the flavor of garlic,

01:20so I'm gonna use just two cloves.

01:22But this is something that if you don't have it on hand,

01:23don't worry about it.

01:24It's just another accent flavor in there.

01:26Just gonna do a thinly slice.

01:27Let's give it a rough chop.

01:28Chilies are great, too,

01:29because they're one pan, one pot dishes.

01:31You can put this in a slow cooker,

01:32set it, forget it, you're good to go.

01:34And then the last thing I'm gonna slice up is a jalapeno.

01:36Now, I like my chili pretty spicy,

01:39but we're gonna do two different kinds of spice here.

01:41So the jalapeno, you're gonna get instant,

01:43pretty hot spice right on the top of the tongue.

01:45Some chilies in adobo sauce,

01:46a little bit more smoky,

01:47hot flavor that comes in at the back.

01:49So you're kind of getting it from two angles.

01:50So I'm gonna go a little lighter on the jalapeno.

01:52I'm gonna take the seeds out

01:53because we're gonna be adding different spice layers.

01:54And at the end, depending on how spicy you like it,

01:57you can add two jalapenos,

01:58you can leave all the seeds in.

01:59Leave the pith, the white part,

02:00that's completely up to you.

02:02Seeds are coming out.

02:03And if you wanna put a red pepper in here,

02:04if you wanna do more peppers,

02:05completely, by all means, go for it.

02:07That's the beauty of a chili.

02:08You can add as much or as little as you want to.

02:10You can make it completely vegan, vegetarian.

02:12And if you ever wanna know, like a good gauge is,

02:15always try your jalapeno, try your peppers,

02:16because the spice level is completely different.

02:18This one's a little on the hotter side.

02:20So that will go with the onions.

02:21If you have a gas stove, this works over the open flame.

02:24I'm gonna use a torch, because that's all I have.

02:25So I'm gonna char the heck out of these.

02:28I'm gonna burn the skins.

02:29This is gonna be more of a smoky chili, like I was saying.

02:32This is how we're gonna get some of that flavor.

02:33I love charred poblano.

02:35The taste is amazing.

02:36And the sound of this.

02:37It's a nice sound.

02:40Really char it, really burn that skin.

02:43I'm gonna get a nice big crock pot or Dutch oven

02:46or whatever you have.

02:47If you're doing this in a slow cooker,

02:48the same thing works.

02:49We're gonna get this on medium high heat

02:51and we will start to saute our onions

02:54with a little bit of olive oil.

02:55Once those poblanos are nice and charred,

02:57we're gonna put them into a bowl, just like that.

03:00Plastic wrap works, or I have this lid

03:02that fits over these bowls.

03:03That's gonna work perfectly.

03:04What we're gonna do, seal it up.

03:05That's gonna steam and that's gonna help us

03:07rinse all that charred skin off in the end.

03:08So we get all that smoky flavor in there,

03:10but you're not eating the burnt skin.

03:12So set this aside.

03:13We'll come back to this.

03:14Go right in.

03:16Plenty of salt.

03:18After about two, two and a half minutes,

03:19once those are just softened up a little bit,

03:22we're gonna add our pork and our beef to that

03:23and break all of that up.

03:25You don't want any big pieces.

03:26You want it all nice and ground.

03:28You wanna do this before the onions and peppers

03:31are done cooking all the way through

03:32because that way they'll continue to cook now with the beef.

03:34We will season it.

03:35Cumin, chili powder.

03:37Now cumin and chili powder, with your chili,

03:39these are your main flavors.

03:40These are the ones that you're really tasting.

03:42You have some mustard powder, garlic powder,

03:44onion powder, paprika, cayenne pepper.

03:47I think I got them all in there, a lot,

03:49but a good chili has a ton of flavor in it.

03:51Give that a mix.

03:52Yep, now we're cooking.

03:53Keep breaking all that meat up.

03:55Now garlic can go in.

03:57Tomato paste is going right in here.

03:59Tomato paste, whenever you're cooking with tomato paste,

04:01you wanna push it to the side,

04:03push everything to the side a little bit.

04:04It's super concentrated.

04:05There's super raw flavor.

04:07So you wanna give it time to kind of cook a little,

04:08not long, but just cook a little bit on its own.

04:11Look at that, beautiful.

04:12That's just great color.

04:14That's seasoning alone.

04:15Remember, when you're doing a dish

04:16that's layered like this, salt as you go.

04:19Those poblanos have been sweating,

04:20so what I'm gonna do, we're gonna go over to the sink.

04:22If you do this and you smell,

04:24you're gonna go, wow, that's,

04:25you're gonna wanna try this, is what I'm saying.

04:26The smell is beautiful, and give that, smell that.

04:28Tell me that doesn't smell great.

04:30Oh, wow. Yeah.

04:31Really nice.

04:32It does a beautiful thing

04:32when you do this to a poblano pepper.

04:34That char just comes right off,

04:35and what we can do, we can even rip it open a little bit,

04:38take all the seeds out, take that core.

04:41You don't need to leave that in there.

04:42I'm just gonna take the poblano, dice it up,

04:45and it's already pretty soft,

04:46and what I'm gonna do is cooking on that heat

04:47for a little bit.

04:48Boom, goes in.

04:49All right, now we're building,

04:50now we're getting somewhere, but wait, there's more.

04:52Remember, I talked about more heat.

04:53Chipotle pepper in adobo here.

04:55Now this is spicy.

04:56All chipotle peppers are are dehydrated jalapenos,

04:59but then they rehydrate them and smoke them,

05:01and that's how you get beautiful chipotle flavor.

05:04These, we're leaving the seeds and leaving everything in.

05:05These are spicy, but they'll get you more

05:08on the back of the tongue.

05:09They're not gonna hit you right away.

05:10You're gonna go, and then the heat comes.

05:12So about two of those,

05:13and then we can adjust and always add more.

05:16Two of those chipotle peppers are going in,

05:17and then that sauce that comes in the can,

05:20we want tons of flavor in that,

05:21so a little bit of that in there.

05:22Boom, okay.

05:23I wish you guys could smell this.

05:24This smells incredible.

05:26Next, we're gonna go in with a can of diced tomatoes.

05:29You can use crushed tomatoes too.

05:31I like diced tomatoes, but use all the juices.

05:33Leave all the juices in there from the tomatoes,

05:35and then beans.

05:36I'm using a mixture of pinto beans and red beans,

05:38and I like a decent amount of beans.

05:40This is like a can and a half of beans.

05:42It's probably about two cans of diced or crushed tomatoes.

05:45I only used one, I don't know why,

05:47so we're gonna add a little bit more.

05:48I'm gonna add some beef stock here.

05:50A good chili has a little bit of sweetness in it too,

05:53so a lot of people use chocolate.

05:54You'll see dark chocolate put in.

05:55Brown sugar is a great option.

05:57I am gonna use a Pepsi Zero sugar here.

05:59Actually, you know what?

06:00I'm gonna use a regular Pepsi,

06:01because I want that sugary flavor.

06:03I love Pepsi Zero sugar.

06:04It's a great choice.

06:05It goes great with chili,

06:06but just for the sake of having some sweetness,

06:08you're gonna add a splash of Pepsi.

06:10Brown sugar, though, works great.

06:12That's gonna get stirred in.

06:13Now, what we're gonna do

06:15is we're gonna bring this up to a boil,

06:16reduce to a simmer, cover it,

06:18and you're gonna wanna let this go

06:19the longer the better, at least an hour,

06:21because technically, everything's cooked right now.

06:23We could eat it and it'll be warm.

06:24It's not gonna be the same.

06:25You want everything to reduce.

06:26You want all those flavors to meld together.

06:28You want that meat and those beans

06:29to kind of break apart and become one almost,

06:32so this is gonna get covered and simmer for about an hour.

06:35Let's say you put too much beef stock in

06:36or too many crushed tomatoes and you have too much liquid.

06:40No problem at all.

06:41That's the beauty.

06:42Just leave the cover off and let it reduce, let it reduce.

06:44It'll naturally thicken that water.

06:45Everything will evaporate, cook out of it,

06:47and you'll have a very flavorful, delicious chili.

06:49This needs a little bit of salt, a little pepper.

06:52Okay, and then the final thing is a little bit of soy sauce

06:54and a little bit of Worcestershire sauce.

06:56Probably equal portions, but that's it for an hour.

07:00Okay, while that chili is blipping away,

07:01we're gonna make a quick-season sour cream.

07:03I love sour cream as a little dollop to finish my chilies.

07:06This is optional.

07:06If you don't like sour cream, fine, skip this,

07:08and also, if you just like plain sour cream, skip this too.

07:11This is completely optional.

07:12We're doing a little bit of bonus here,

07:14and because we're using so much spice

07:15and so much smoky flavor,

07:16a little bit of lime juice helps cut through that.

07:17Some smoked paprika, a little bit of parsley.

07:20Boom, give that a mix.

07:23Little touch of salt.

07:25Perfect, boom.

07:26Get the lime juice in there, get a little bit of paprika.

07:28It's very simple.

07:29All right, guys, our chili has been cooking

07:31for about an hour for the last 20 minutes.

07:33I just popped that lid off to help it reduce a little bit,

07:35and look at that.

07:36We have an amazing-looking chili right here.

07:39This is gonna be incredible, and to try it out,

07:41we got Max in the house.

07:42Big chili guy or what?

07:44Of course, how can you not be a big chili guy?

07:46Weather's turning.

07:47Yeah, that's what I was saying.

07:48It's finally fall, finally cold, so.

07:50I like, this is a nice, chunky chili, you know,

07:53with a lot of meat, a lot of beans.

07:56Yeah, I'm a big beans guy in the chili,

07:57but this is, you're gonna like this.

07:59I mean, this is a big old bowl of chili.

08:01You're a sour cream and cheese guy?

08:02How do you get this chili on now?

08:03I made a seasoned sour cream just for you, Max.

08:06Get something like that,

08:06and I got some cheddar cheese here.

08:09This looks incredible.

08:10I think, I think this is gonna be

08:14one of the best chilies I've ever made.

08:19Fresh parsley, little bit of lime juice,

08:20little bit of, that's it, that's all you need.

08:22We have our game day chili now, Max.

08:25This chili tastes incredible,

08:26but every crave-worthy bite is better with Pepsi.

08:30You know I love Pepsi.

08:31I'm gonna grab a Pepsi Zero Sugar here.

08:32I'm gonna top myself off, and then give you the can.

08:35That's for me, that's for you.

08:38Yeah, let me get a little sour cream.

08:41That cheese is already melted.

08:43That's a perfect bite right there.

08:48Oh my God.

08:49That is so good, and sour cream.

08:51Oh my God.

08:52For a game day, you guys are gonna be all set right there.

08:54You can make chili dogs, you can do anything with it,

08:56but for a cold fall day, nothing better than a good chili.

08:59Guys, that's gonna do it for this episode

09:01of Taste of Tailgating, presented by Pepsi.

09:03We'll see you next time.

Cooking Up the BEST Chili Recipe for Football Season | Tasty Tailgating Ep. 4

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