Stop Making Bland Chili: My 3 Bs for Big, Bold Flavor скачать в хорошем качестве

Stop Making Bland Chili: My 3 Bs for Big, Bold Flavor

Award-winning classic chili built the right way — not dumped but layered. Learn the Three B’s of chili for thick, rich, never-watery results every time. This chili is more than a recipe — it’s a system. For the first time, I’m sharing the exact techniques I’ve used for nearly 40 years in my restaurants and catering kitchens to build great chili consistently. No shortcuts. No gimmicks. Just fundamentals that work. If you’ve ever made chili that turned out watery, flat, or forgettable, this video will change the way you cook chili forever. This is Week One of Chili 2026: The Foundation — and everything we build from here depends on getting this right. ________________________________________ ⏱️ TIMESTAMPS 0:00 — Why Most Chili Fails (And How We Fix It) 0:53 — Choosing the Right Meat for Real Chili Flavor 1:12 — Browning Revealed: The #1 Flavor Move in Chili 2:19 — Peppers, Onions & Garlic: Building Texture the Right Way 3:35 — Tomatoes Matter: The 3-Part Tomato Base Explained 5:00 — Blooming Spices: The Step Most Cooks Skip (Big Mistake) 7:42 — Roasted Bell Pepper Secret for Smoky Depth 8:27 — The Forgotten Third B of Chili: Balancing Flavor 8:51 — My Quiet Secret Ingredients (Coffee, Worcestershire & More) 10:40 — Thick Chili Without Additives (Let Time Do the Work) 11:42 — How Chefs Finish Chili with Acid (Why Vinegar Matters) ________________________________________ 🥣 THE ONLY CHILI RECIPE YOU’LL EVER NEED (10 SERVINGS) PROTEIN 2 lb. 80/20 ground chuck 1 lb. mild pork sausage (optional — subtle depth) OR use 3 lb. ground beef total FAT 2–3 tbsp beef tallow or neutral oil AROMATICS 2 large onions, diced 1 green bell pepper, diced 1 red bell pepper, diced 6 cloves garlic, minced TOMATOES (THREE-PART TOMATO BASE) 2 × 28 oz cans crushed tomatoes 1 × 12 oz tomato paste (browned separately) 1 × 14.5 oz can dice tomatoes BEANS 2 × 15.5 oz cans of kidney beans, drained and rinsed LIQUID 2 cups of beef broth 1 tsp Better Than Bouillon (optional) SPICES (BLOOMED IN FAT) 3 tbsp chili powder 2 tsp ground cumin 2 tsp smoked paprika 2 tsp ground coriander (brightens beef and balances heat) 1 tsp dried oregano ½ tsp ground red pepper ¼–½ tsp cayenne pepper (adjust to taste) Salt and black pepper to taste THE QUIET SECRETS ½ cup strong black coffee or 1 square dark chocolate (60%+) 2 tbsp Worcestershire sauce (contains fish — soy sauce is a good substitute) 1–2 tbsp apple cider vinegar (added at the end) ________________________________________ 🔁 WANT A SMALLER BATCH? 🥣 HALF RECIPE Estimated Yield: 4–5 hearty servings (or 6 smaller bowls) Protein 1 lb. 80/20 ground chuck ½ lb. mild pork sausage (optional) OR 1½ lb. ground beef total Fat 1–1½ tbsp beef tallow or neutral oil Aromatics 1 large onion, diced ½ green bell pepper, diced ½ red bell pepper, diced 3 cloves garlic, minced Tomatoes (Three-Part Base) 1 × 28 oz can crushed tomatoes 1 × 6 oz tomato paste (browned separately) 1 × 14.5 oz can diced tomatoes Beans 1 × 15.5 oz can kidney beans, drained and rinsed Liquid 1 cup beef broth ½ tsp Better Than Bouillon (optional) Spices (Bloomed) 1½ tbsp chili powder 1 tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander ½ tsp dried oregano ¼ tsp ground red pepper ⅛–¼ tsp cayenne (to taste) Salt & black pepper to taste Quiet Secrets ¼ cup strong black coffee or ½ square dark chocolate (60%+) 1 tbsp Worcestershire sauce (soy sauce substitute for fish allergy) 1–1½ tsp apple cider vinegar, added at the end Simmer: 45–60 minutes, low and slow Beans added in the final 15–20 minutes ________________________________________ 👨‍🍳 HOW THIS CHILI IS BUILT — THE THREE B’s Browning — Deep browning of the meat builds real beef flavor and texture. Blooming — Spices wake up in hot fat before liquid ever hits the pot. Balancing — Coffee or chocolate for depth, Worcestershire for umami, vinegar to finish. This is how chili goes from good to legendary. ________________________________________ 🔥 PRO TIPS FROM THE KITCHEN Brown the tomato paste separately until mahogany-colored for a deeper flavor Reduction beats thickening tricks — patience matters Beans go in late to protect texture Taste before and after vinegar — the difference is immediate Chili always tastes better the next day ________________________________________ 💬 COMMUNITY QUESTION Are you Team Beans or No Beans? And what’s the one ingredient you swear by in your chili? Drop it in the comments — I read them all. ________________________________________ 📩 CONTACT & COLLABS 📧 Email: jwoods@firstchoicecatering.com 📺 Subscribe for weekly comfort food done right ________________________________________ ❤️ THANK YOU FOR COOKING WITH ME Love to cook… But cook to love. ________________________________________ 🔖 HASHTAGS #ClassicChili #AwardWinningChili #ComfortFood #ChiliRecipe #CookingSmarterNotHarder