I love the ultimate betrayal at the end where he adds beans. Truly, a man of the people. Does whatever he wants, exactly what any of us ought to do in the kitchen. There is no right or wrong. Just what we enjoy and keeps us healthy and alive.

Absolutely bamboozled the beef + chili purists with that ending.

Kenji the realest Foodtuber. His kitchen is chaos like anyone who has a family's would be, Switches on the counter & shit, adding beans for practical reasons. Man of the people. The People's Champ of Food Tubers.

Even with citing multiple examples himself, Kenji still takes the understatement of the century award for saying "if you want to get in a fight on the internet, there's a few ways to do it" 😂

I love watching these for the technique. Seeing Kenji chase garlic pieces while chopping makes me feel better about my own style 😂

@19:42 The willpower of this man to put that last piece back in the pot. Unbelievable.

I’ve never seen anyone use a strainer that way but that’s pure genius. So simple but amazingly useful.

Kenji legitimately makes me excited to be a dad that cooks amazing meals for my family someday.

The fact that Kenji washed out his blender with extra stock to get that last bit of chili blend is why I watch this show

Love how he filters out the haters at this point by just slapping tradition across the face and making food he likes to eat. Doing gods work my man here.

The meat plop on Señor Jamón was hilarious.

The searing the meat as a big piece and then cubing after is definitely the move! Did it last night for Birria and it was the juiciest birria I'd ever had with no discernable flavor difference.

Nice to see the regional differences pointed out and a recipe that is very true to the Texas style. No matter what you like to put in your chili, this recipe is a great foundation to build on.

I don't know what it is but there's some infantile part of me that automatically opens up my mouth to take a bit with Kenji once he's trying his meal. Maybe it's the 1st person perspective, maybe it's because I want to be there trying the food with him.

In case you didn't notice, at around the 2:16 mark, your phone's wallpaper pops up (which I assume is a pic of your baby). From previous videos, you take great lengths to edit out Alicia from appearing in the videos, so I thought you should know about your phone's wallpaper. Cheers!

Wow that reverse strainer trick with the chicken stock is a game changer. Never thought of that before 🤯

Even though I’ve only made 2-3 of Kenji’s recipes, I still watch all his videos because the techniques are used all across my cooking. Thank you for “this is why we’re doing” instead of “this is what we’re doing”

Very surprised how well the audio turned out while talking over a blender. Excited to try!

Kenji cooks as if the Devil’s chasing him, and I love it! Mad frenzy of cooking and cleaning and chopping and pounding but somehow still done with some vibe of calm. And then the denouement, a FU to gate keeping with the beans. Perfect Edit: PS I have always made my Texas bowl of red with kidney beans!

You’ll catch it next time Jamon ❤

The expression "Sirloin Tip" is also used in Canada. As well, chuck beef is called blade roast and/or blade steak, depending on how it is cut.

Beans in Chili, Carbonara with heavy cream, Pineapple on Pizza. The Holy Trinity of food arguments.

Made me laugh here in the office with Jamon's little accident. Such a good boi 😌

Hi Kenji, I know you've been really careful about not showing your kids online so just wanted to make sure you know your phone is visible with (I assume) a picture of your baby. Just in case it was something that slipped by accident! Love your videos and all I've been able to learn.

I have made this recipe of yours twice over the last month and it blew me and the missus away each time! There's a Latin market near my house where I got the dried chilies and I use mortar and pestle! The flavor is insane! You've done so much for my cooking journey, helping me understand what do do and why. Thanks kenji!

Thank you Kenji! Youre the Bob Ross of cooking

As someone who has lived in Texas for 38 years now, I've learned there is really only one real rule to making chili (or anything else): You make it the way you like it. While I don't normally use beans, I do use tomatoes in mine.

22:00 another trick is to take a ladle or 2 full of the broth and mix it in a bowl with the masa and then add back to the chili pot…

I put my chili powder, comino, paprikas, a little cayenne and black pepper in a skillet to toast a little to increase the good chili aroma. Use good diced tomatoes which I whisk to break up a little. Brown onions and green/jalapeño pepper a gd sweat. I add garlic last so it does not get bitter. Brown meat by itself self with seasonings then add veggies. Add beef/vegable broth. Your choice. Add a little brown sugar and taste for more salt or pepper. Our grocery stores stock chili ground meat.

Regardless of bean-gate, I'm glad to see that Kenji is following the moral imperative of testing the tongs by clicking them in the air a few times before and after use....

He's good. Just real cooking with what you have. The man shops at Safeway. Love the realness, including the bean addition at the end. You got to extend those meals, especially with kids. Food is expensive. Reminds me of my father, who lived in the kitchen keeping us fed (RIP, dad). Kenji, your kids will love you for this, and remember all these meals. I guarantee it.

Oh, I love your videos Kenji! The advice about searing meat in big pieces instead of small cubes is so good!!!

This looks amazing! I'm loving the recipes in The Food Lab and The Wok (Korean Fried Chicken is life changing!)! I have a chili cook-off coming up at work and want to try making this - but Korean style with gochujang. I don't know if you'll see this, but I would love your input on how to make the best East Meets West Chile con Carne. Thank you for all you do!

This has been my go to recipe from seriouseats for years and it is mindblowing. Thank you so much. Its a pleasure to see you make it.

Speaking of chili bases you can make ahead, I've gotten great results from using your ranchero sauce recipe as a chili base. And it's great on eggs, too! Thanks for the great content

My Texan grandma served beans as a side to her chili con carne. But she also watched the entire OJ trial and was convinced of his innocence. Take everything with a grain of salt.

I made it today with brisket. It was out of this world. I have three helpings left. Thanks Kenji!

Best of both worlds. And crazy as it sounds, both are good. Well done Sir!

Ha! It's currently -30C. We let stock or chilli (or anything you want to skim fat off of) to near room temperature, then stick it out on the back porch. Takes less than 20 mins to congeal the fat for removal.

Been waiting for this video forever. Found your Best Ever Chili recipe last year and I've made it so many times already for late night eats, for my partner, and for friends and family. Thanks, Kenji!!!

Nice recipe, I add dried mushroom powder to mine for umami and also Worcestershire sauce instead of fish sauce to lower the sodium level. Cocoa powder is another good idea.

You can sear chunks easily. Most of the liquid that is released from meat is water. If you turn the heat down as soon as you put the meat in the pan (after getting it roaring hot) to, say, medium high that water will boil off and your meat will sear very easily. Even ground beef. It also gets the benefit if soaking in its own juices for a bit longer. 'Flap Meat' is generally called that because that's what's on the case when it comes in (it's not called Sirloin Tip), when I was a butcher at Whole Foods, we used that for Skirt Steak 99% of the time.

I've watched your American Stew video countless times and have used it as a base for steak pies dozens of times now to my family's delight. I was so happy to see this video from you with so many parallels. When you referenced that video I felt like you were talking directly to me haha. So many great tips and techniques as usual, I absolutely love this video. I was laughing so hard at the end when you put the beans in. 10/10 can't wait to make this

Have made this chili many many times. I absolutely love it.

Louisiana chili! My great uncle George Jr., Cajun chef extraordinaire, preferred chili to gumbo, etouffe, courtbullion, jambalaya, or any other Cajun dish. NO BEANS!. A mix of beef chunks, ground beef, and ground pork-you have the best of all worlds. Add ground coriander to your spice mix and a little ground bay leaf. Add Belle peppers, green or any other color, to your aromatics. Double your garlic. Then you might have something edible, LOL.

I accidentally won my girlfriend's (at the time) office chili competition with this recipe lol So good!

I knew Kenji would enjoy The Last Jedi because he's a man of taste and distinction.

Not only is Kenji a master of the kitchen, his trolling skills are also incredibly powerful.

It did my heart good to see the tray you put the meat on. A little carbon in the corners is normal and perfectly acceptable. I watch so many people cook with brand new trays everytime. No one should do that! It's a waste of resources!

It's -2f here in Minnesota. Can't thank you enough for this!

As a fifth generation Texan... I applaud the inclusion of beans. Like you said, why not stretch it out and make it last for more than a meal or two? Gotta feed the fam, plus they taste great and are good for you.

Seeing you crowd the pan filled me such joy as a home cook. I don’t religiously follow your videos, and I’m sure you do lots of what would be considered cooking “faux pas” but this is the first I’ve noticed; it makes me feel more able to tackle recipes that I wont be able to do everything perfectly. I often spend ages in the kitchen prepping and ensuring stuff like crowd control at the detriment of my time and joy.

Texas Red is a descendant of an Austrian goulash. Different from ground meat chili. No beans. You put your chunks on saltines when you eat it. Serve with a cold bottle of beer, Big Red or Dr. Pepper for the kids.

I made your Serious Eats recipe yesterday! I actually tried searching KZfaq to see if you had made a video on it. Now I’m in luck

Mmmmm , I fluffed it the first time but nailed it this try. Sitting on the sofa guzzling it down as I type.. Thanks Kenji, regular beans/tomato/mince chilli has beens on the weekly rota for a couple of years now, this is the perfect variation to a meal I love. You legend 🤜🏻💥🤛🏻

Loving the Splatoon colored joycons for the Switch off to the side, cool recipe!

As someone that has made your recipe on SE on three separate occasions I've been looking forward to this video for a long time!

Kenji! Big fan here! I’ve got some of your books! Started following around your ATK and Serious Eats days! I even bought Meathead’s book because you were mentioned! lol! I like Texas chili but would you please do a video of your Best Chili Ever! Thanks for the inspiration over the years, Jay Fox

Thank you for the details!! Information like storing the chilies in the freezer is very helpful to cooks like me.

Kenji you are an awesome person. Thanks for the vids! I love your sense of humor.

your videos sound good as well as they look good. the chopping and assembling of the food appeals to my ears as well as my taste buds!

Oh damn! You added the beans. Good luck. Thanks for posting this looks great! Gonna totally try it!

Hey Kenji, know how much you care about your children's privacy, so I thought I'd mention your phone around 7:02. I'm unsure if this has happened before, or if you care about this particular incident too much since you edited and posted this video, but I thought I'd chime in regardless. Thanks for all that you do. edit: I also like the last minute decision to declare war upon Texas. I like your style.

Another Fabulous Show!

I love your channel and was excited to see my state represented! Your recipe looks delicious as always but I have a few notes from my local experience growing up all up and down North, Central, and South Texas. • I've rarely seen it called "Chili con Carne" or "Red Chili" here. We don't have Green Chili in Texas like out west of here so it's just "Chili". Perhaps it's different out west closer to New Mexico. • My family's recipe calls for dark beer in addition to chicken or beef broth in the braising process. • My family uses dried Anchos and Pasillas as the dry chilis. • I like to add canned chipotles in adobo, the brand doesn't matter much they are all pretty similar. It adds some rich smokiness and a little extra heat. • Finally I like to add a fresh bell pepper to my chili paste. Most of it gets lost in the braising process but it still leaves a lingering bit of freshness. • If Masa can't be found, corn starch is a decent alternative that's more desirable than flour. • I save some of my spices and paste for the last 30 minutes. It helps keep the spices vibrant in the end product. • Finally when it's plated we typically top with fresh, diced white onion and maybe some sharp cheddar. I personally also like to draw an "x" over the bowl with plain yellow mustard.

Love that little dig at the carbonara police! 🤣🤣🤣 Even if I disagreed with everything else in this video (I don't), that poke alone was worth a like ❤

technique, winging it, humor and doggy & delish. can't ask for more.

Very similar to a North Indian/Pakistani stew called a nihari, except in the nihari you thicken it with a slurry and add a wider variety of spices. Nihari is usually cooked overnight and had for breakfast, usually with bone-in meat.

Never thought to sear when the meat is in larger pieces. I will try that. Great tip, Kenji.

I'm a chile cook from Texas. Respect.

Meat and chilies is chili, add tomato and beans to make chili soup. And I like the soup better, but will eat any of it. Living in the north getting good chilies is difficult. I have relied on Mexene for 50 years. I love how casual your kitchen is. Nothing fancy just great food.

So glad the dog made an appearance and got a little treat❤

I love all forms of chilis and I know people believe that “real” chili doesn’t have beans but I love beans in chili and the great thing about chili is you can do whatever you want with it. You can also start making chili with no beans and split the pot into a pot with beans and one without if some people like beans and some don’t. Chili is maybe the perfect food.

Wow looks amazing!!!

Thank you so much for continuing to make and share these videos. Most of us don't comment thanks but know me and my friends hope you never change how you make these.

I was going through my podcasts today and was happy to hear Chuck from Stuff you should know gave you a shoutout Kenji. He pointed what I liked about your channel. The way you breakdown how and why food tastes a certain way. The Fried Chicken episode if you’ve curious.

There's a real rewarding experience when you watch the video to then cook it for the family and watch them love it. Thanks Kenji!!

great vid Kenji!!

Ha! Went to the supermarket and bought everything to make a bean chili before seeing this video. I would love to see your take on a bean chili.

Electric spice grinder -- clean by buzzing a T-spoon of rice. Toss the pulverized rice in the chili or stew to thicken.

It's crazy how a mortar and pestle hasn't changed since the Stone Age. The epitome of "if it ain't broke, don't fix it"

Love your videos Kenji. I've been a hobby chef all my life, cooking's my passion, and I swear I learn something new from every video of yours that I watch. Hope to follow you for many years to come :)

Funnily enough, my mom who was born, raised and still lives in Texas has always made her chili with beans, Her reasoning was simply because she liked them. I still live in Texas and prefer my chili without, but her chili was always a treat.

Texas red is the freaking bomb. No fillers, just pure flavor. if you haven't tried it, do it.

One of the best things about the POV format is the perfect sound

Brilliant! Thank you so much. It is great having your KZfaq channel available. More power to you. Two thumbs up 👍👍

That red chili paste also makes for a great chicken, pork, and fish marinade on a grill

Love the stinger. I treat my chili as a catch-all dish. The base stays the same, but if something strikes my fancy as sounding like it'll taste good, throw it in. Never been disappointed. And you can't forget the cider vinegar/liquor/bitters finishers. The aromatic brings the whole thing together at the end.

Americans debating about adding beans, meanwhile germans add corn to their chili

Kenji, bring the masses the ultimate chili sin that everyone is asking for - Cincinnati chili!

I add really inexpensive malt liquor for flavor. Many stores carry 20oz cans for 99cents. The heat of cooking boils of the alcohol.

Smelling the differences between the whole dried chilies is an amazing experience. Chilies are not all the same!

I made a Texas Red a couple of days ago in the same way. I used Ancho, Guajillo and chipotle Morita Chilis but the rest was very close. I chose no beans, but I put them into my ground beef chili. I subscribed based on seeing this one video... If you do Texas Red this well, I want to see other recipes too.👍

I initially learned almost everything I know about braising from Aaron Sanchez's Chili Colorado video, but I will say that today I realized that I don't brown my meat well enough. I usually just color it a bit, and am robbing myself of that beautiful maillard reaction. But that recipe is a little bit involved. This is essentially a simpler version of that, and I can't wait to make it.

I use both dried powder and rehydrated chiles. 2 ancho chiles, 2 guajillo & 2 chipotle chiles or a tin of chiles in adobo, toasted and rehydrated and processed with a bit of the stock & 2 whole bulbs of garlic. For the dried I use 3 tbsp of chili powder, 1 tbsp of smoked paprika, 2 tsp coriander, 2 tsp cocoa powder, 1 tsp cumin, 1 tsp Mexican oregano, 1 tsp dried mustard & 1 tsp of white pepper.

That stock looks really good 😋😋😋

YES he finally made chili!!

I think the only reason kenji is so good at cooking is because he plays cooking mama on the switch

Well done for your work thanks from Australia

24:45 Reflexes like Lightning< I guess Poochy and I have that in common.