Texas Chile Con Carne (No Beans, Chunky Beef) | Kenji's Cooking Show
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Published 2023-01-30
Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com/
Here's a video for a weeknight ground beef and bean chili: • 15-Minute Weeknight Chili | Kenji's C...
Here's the recipe, which also appears in an updated form in my first book, The Food Lab: www.seriouseats.com/real-texas-chili-con-carne
Here's a pressure cooker version: www.seriouseats.com/pressure-cooker-chile-con-carn…
And here is a recipe for chile paste, which can and should replace chili powder in any recipe you'd like: www.seriouseats.com/chili-puree-replace-chili-powd…
All Comments (21)
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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.
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Absolutely bamboozled the beef + chili purists with that ending.
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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.
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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" 😂
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Kenji legitimately makes me excited to be a dad that cooks amazing meals for my family someday.
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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
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@19:42 The willpower of this man to put that last piece back in the pot. Unbelievable.
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The meat plop on Señor Jamón was hilarious.
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Wow that reverse strainer trick with the chicken stock is a game changer. Never thought of that before 🤯
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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”
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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!
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You’ll catch it next time Jamon ❤
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I’ve never seen anyone use a strainer that way but that’s pure genius. So simple but amazingly useful.
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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.
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I love watching these for the technique. Seeing Kenji chase garlic pieces while chopping makes me feel better about my own style 😂
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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.
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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.
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Made me laugh here in the office with Jamon's little accident. Such a good boi 😌
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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.
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Oh, I love your videos Kenji! The advice about searing meat in big pieces instead of small cubes is so good!!!
