3 Chilli Con Carne Recipes COMPARED. Which is best?! | Quick vs Classic vs Chef’s Gourmet
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3 Chilli Con Carne Recipes COMPARED. Which is best?! | Quick vs Classic vs Chef’s Gourmet

– [Narrator] We are Sorted, a group of mates from London, exploring the newest and
best in the world of food, whilst trying to have a
few laughs along the way. We’ve got chefs, we’ve got normals, and a whole world of
stuff for you to explore, but everything we do starts with you. – Hello, this is Jamie and I’m Ben. – Today, it’s one of my
favorite meals of all time, three different chilli con carnes. In front of us we have three different chilli con carnes, each one takes a little
bit longer to make, and has some slightly
different ingredients in it. – We’re gonna show you how to make each and every single one and then compare them at the end, but first, J, which
one are we starting with? – We’re starting with the one that takes the least amount of time, thirty minutes. Here’s two things you may
or may not know about me. Number one, I love me a good chilli con carne. Number two, I’m very impatient. So I’m gonna show you how to
make my quick chilli con carne. For this, I’m gonna be using onion, garlic, beef mince, a selection of spices, chopped tomatoes and tomato purée, kidney beans and a stock cube, a lovely bit of chocolate, and then serving it with
some root vegetable mash. Now just like the other two recipes that are gonna follow me, I’m gonna be using this whopper. To start us off I’m gonna
roughly chop onion and garlic and I’m gonna whack it in
here using the knife blade to make almost a purée, so it cooks quicker. I don’t know about quick chilli, but I’m definitely having a quick cry. Onion’s strong! Quick glug of olive oil and we’ll sweat them off for five minutes. It’ll be fine. With my onions and garlic nicely softened I can go in with my dry spices. We’ve got chilli, paprika,
cumin, oregano, and cinnamon. Essentially, as they’re all dry spices, you’ve probably already
got them kicking around in your cupboard, and they’re a great way to
add big flavours very quickly. And you’ll know it’s the right time to add in your beef mince because after a few seconds of toasting, those spices (sniffs) will get all up in your grill. After about five minutes or so my beef’s got a lovely colour to it so we’re gonna go in
with a little bit more store cupboard ingredients. Chopped tomatoes, tomato purée, beef stock cube, kidney beans, drained, with a little bit of water. And honestly, that is my
chili 99% of the way there, I’m gonna leave it for about
fifteen minutes to simmer away let all those flavours merge, and right at the last minute we’ll melt in some dark chocolate, for just a… You know what I mean, it’s a… But in the meantime, I can make a side, and I’m going for a root veg mash. For a root veg mash use anything
you can get your hands on. From sweet potatoes, carrots, turnips, or even pumpkin. I’m going for sweet potato
and butternut squash, which may or may not actually
be root vegetables, but what’s a technicality between friends? Then slice your veg using
the thick slicing disc. These can now go into a
pan of boiling salted water for a few minutes until
they’re nice and soft and a knife can glide
straight through them. That dark chocolate will
add a really nice richness to the chili, and fool everyone into thinking
it’s been cooking for hours. With my veg drained I’m gonna season it with salt and pepper, I’m gonna use a hand blender
with a masher attachment to mash it all up. Job done, all that’s left
to do is serve it up, little bit of sour cream for those who can’t handle the heat. – Ahhh!
– Ahhh! – Very, very good, but let’s move on. How about a slow cooked chili? Now this is what a chili is all about, rich and deep flavors that
can be achieved from one thing and one thing only, patience. Something that Jamie hasn’t got, and for this I’m gonna need carrot, onion, celery and garlic, I’ve got my spices which
are the same as Jamie’s, and some minced beef, then my beans, tomato, tomato purée, stock cube, and a pale ale, or a beer of your choice. Ben chose this bottle. To get a proper depth from a chili you need an amazing base. I’ve got carrot, onion, celery and garlic, which I’m now gonna chop up in this with a knife blade attachment. So I’m gonna chuck my base
into a pan with some oil and cook this for a few minutes. In with all your spices, you wanna cook them out, and as soon as you can smell them, you’ve gotta chuck in your beef. With your spices in, your meat is starting to brown, you can chuck in all your wet stuff. Doesn’t really matter here, we’re just getting it all in the pan ’cause we’re cooking it for a long time. Tomatoes, beans, tomato
paste, and a stock cube. And because we’re cooking this for, well, nearly five hours, we need some more liquid in there. Jamie put, well, just water. I’m stepping it up a gear,
adding some, some beer. You can use any beer you want, but we’re using Butcombe. Add some salt, give it a final stir, and then put a lid on it and
then stick it in the oven for about five hours at about
one-thirty to one-forty, nice and low and slow. After five hours it’s good to go, and a little handy tip, put a tea towel on the
end of the pan handle otherwise, well, this happens. – Is that the– – Water, give me water, give me water. – And then serve up. I’m serving mine with some
rice and some sour cream. – Ahhh!
– Ahhh! – I see you, I see you–
– And rice, bit more classic. But if you come along to this one, this is the ultimate. This version gets mixed up again, we’re using beef shin, and we’re gonna make our own spice blend. So you’re gonna need some dried chillies, and a whole bunch of dried spices. The same base that Barry used, celery, carrot, onion and garlic, beef shin, chopped up, tinned tomatoes, tinned kidney beans, stock, and ale. Just like the other two I’m
using the food processor, but I’m also using the
Multi-Mill to make the spice mix. Firstly, the whole spices. Whole coriander seeds, whole cumin seeds, into a dry pan to toast off over heat. As soon as you can start to smell them and they become fragrant, throw them into the Multi-Mill along with the dried chilies. We’re using ancho and chipotle. These are pretty readily available in supermarkets in the UK now, if you can’t get hold of them
you can just use chilli flakes, however, by using the whole chlili you get this kind of fruity,
smoky, wonderfulness, out of it, as well as just the heat. (rhythmic guitar music) Now, honestly, nine times out of ten I use dried spices from the cupboard, however, when you go the extra mile and make that, that’s what will take your
chilli to another level. Next up, I’m using beef shin. You can use any kind of stewing beef, but beef shin’s particularly good. It’s marbled with amazing
fats all the way through. I’m gonna heat up a couple
of tablespoons of olive oil in a really hot pan and sear the beef to get good color, and I’m gonna do that in two batches so I don’t overcrowd the pan. Whilst the beef is searing on, exactly the same as Barry. Onion, carrot, celery, garlic, all peeled, roughly chopped, and thrown into the food
processor with a knife blade, and blitz it up nice and small. Pluck the diced beef out, and then into all of that
beef fat with the olive oil you’re gonna add in all
your chopped up veg. Give it about five minutes headstart. Next to add in our spices, so, same as the other guys, dried oregano, smoked paprika, little bit of chili powder, tomato purée, also your very own blended spice mix. Liquid wise, I’m doubling the
amount of tinned tomatoes, we’ve got the kidney beans, a beef stock cube, crumble that in, a whole cinnamon stick, and then ale. A little bit less than Barry’s, but we’ve got all the extra liquid from a whole tin of tomatoes. Then all of your beef goes back in, a little season with salt, bring it up to a gentle simmer, and it’s gonna need three hours
of the gentlest of simmering on the stove top. After three hours or so, the consistency has completely changed, you can fish out the cinnamon stick, you can add some dark chocolate
and just stir that in, it gives it a real richness, and to add to those blended up chillies, it’s almost mole in style and then we’re serving it with rice. – Ahhh!
– Ahhh! – I love a good shin! – This is gonna be a great lunch. – Cheers. – Cheers. – Doesn’t that pack some flavour? – [Barry] (coughs) Oh yeah it does! – It’s smoky, it’s spicy,
but also that chocolate gives it a, like a dark, not like a sweet milk chocolate, but like a rich, deep, dark chocolate. – With a slow cooked
chili you get the real, melt-in-your-mouth meat, and it’s absolutely sumptuous. This, you don’t get that, you get a little bit of bite to the meat, but actually the flavours
are just as powerful, and that’s what I really like. – ‘Cause of the chocolate,
it’s quite bitter, but really well-rounded
as well at the same time. Mine’s just as achievable,
in fact it’s simpler, just takes a bit longer. – Serve it up,
Baz, ’cause I’m intrigued – Cheers.
– Cheers. – Cheers. – You can instantly tell
there’s beer in that. – And, considering it’s mince, whereas that one had a bit of a chew, that is completely, almost dissolved into a meaty sauce, rather than, kind of, meat and sauce. – ‘Cause the spices have been
cooked out for longer as well they’ve almost mellowed out. – That is great. Let’s see what you think about
a little bit of beef shin. – Cheers.
– Cheers. – Oh ho ho! – Mmm.
– That is another level. – Straight away, gets
you up here doesn’t it? – Considering most of
the spices are the same, those chillies and blending your own, it does add to it. – Those chillies add a real,
a really nice smokiness, but also a very, a big chilli flavour, without any chilli kick. – What I like, three hours,
the meat holds its shape, it’s still the diced cubes, so it hasn’t fallen and flaked apart, but the side of a fork
just glides through it. – Your dish, you can taste every element, and you can take it slowly, and just wonder in it’s glory. – My one, the first one that we had, means that I could have a fresh chili every night of the week if I wanted to. – And I might want to. – I like the extra bit of
effort with the beef shin, and the chili powder that
you kind of grind yourself, but I think the smashed
roots and the squash and the sweet potato is
a really interesting take and I feel it makes it even more autumnal. – I’m… drawn towards… your one Ben, purely because I think I’d
make that at the weekend, and I think it would get better with time. – Right, final votes, Ebbers? – That chili, but with that smashed bit. – [Jamie] Barry? – Ben’s. – I’m gonna pick mine. Which one would be your favourite? The quick one, the classic
one, or the shin one? Comment down below and let us know, and also tell us what
we should be cooking up and comparing next. – I did wonder what you
were gonna say then. – What I love about
this particular episode is the fact we’ve got
buckets of chilli left to eat. If you’d like a portion,
give the video a like! – That is just not gonna
work through the post, is it? Make sure you’re subscribed to the channel for more of this, well, madness, and if you wanna get notified every time we upload more madness, then just click the bell and
we’ll see you every Wednesday, every Sunday, at four o’clock. – ‘Til then! – [Barry] As we’ve
mentioned, we don’t just make top quality YouTube videos– – Lol. – We’ve built the Sorted Club, where we use the best things we’ve learnt to create stuff that’s
hopefully interesting and useful to other food lovers. Check it out if you’re interested,
thank you for watching, and we’ll see you in a few days. (beep) – [Ben] I’ve been to Cornwall recently, I just thought–
– I don’t care! Why’re you combing your butt?

About Earl Carter

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100 thoughts on “3 Chilli Con Carne Recipes COMPARED. Which is best?! | Quick vs Classic vs Chef’s Gourmet

  1. I’m from Texas and I’ve only ever eaten a bowl of chili topped with a little cheese and cornbread. It’s the best!

  2. Sneaky tip: swap out the kidney beans for a tin of taco mixed beans. It comes in a spicy sauce so it already has the flavour all the way through the beans. It should mix in well with the other spices.

  3. Guys we know that that middle part between recipes sucks, but your energy sucks too. If you dont like it dont do it. but dont make us watch you do something uncomfortable

  4. I shook my head at the beans. Not a big fan of red kidney beans. If I do beans, they are only on the side and they are black beans. As far as the rice goes, I like rice more than other starches so I gravitate for that but I can understand the people who look confused when they see it. It was interesting what Ben said when describing the middle one when he said it was more of a "meat sauce." Made me go…"yep. That's what it is."

  5. I use something similar to Barry's recipe but instead of the stovetop I put everything in a plastic bag and sous-vide the whole mess.

  6. What I learned from this video is that I make chilli in a completely different way! Dont even know how I learned to make it, might have just winged it 😂

  7. I would probably pick the first one. I’ve never tried chocolate! 🤔 I make a cranberry lime chili that is so good!

  8. Can you test out crock-pots/electric countertop slow cookers with this and other slow cooking recipes? It is a way that I do this sort of stuff during the week. Just need enough time to prep in the morning or maybe the night before. I am wondering if there is a difference and if the “keep warm” function doesn’t change the flavor.

  9. A couple years ago when I first started watching sorted, I saw one of you (can't remember who) put dark chocolate in a chilli. I've done it ever since, and will try to convince anyone who will listen to do it too.

  10. Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben Ben ben ben ben ben ben ben

  11. Jamie's great for a quick chili for a ball game and beer, Barry's would be awesome for a great chili dog or chili/cheese fries, Ben's great for a proper, family sit down dinner.

  12. I genuinely do not understand people who use bullion in anything but like, 33c ramen packs. Beef stock. Chicken stock. Pork stock. Actual cooked down animal bits.

  13. For me it's Jamie's but with rice – I'm always a bit nervous about putting chocolate in but maybe I'll give it a go next time I make one 🙂

  14. I'd love to see an all-vegan 3 way dish episode.
    Sometimes you do a fast/normal/gourmet, sometimes a fast/vegan/gourmet, etc. Now what if you take a dish, preferably something that is traditionally vegan, or at least can be made vegan without any real compromise; all 3 ways should keep it vegan, but you have to find ways to make it surprisingly easy/fast on one end, and real gourmet on the other. Watching all these 3 way videos I'm sure you could do it, I just don't know the dish to do it with.

  15. Not sure if it's just me, but Jamie's root smash has got me thinking up what you guys could do to root vegetables. Root vegetables three ways? or you could always battle it out 😉

  16. SORTEDfood, you guys should consider having a classic fried chicken battle. Fried chicken, mashed potatoes, green beans, corn, Biscuits/Skones, etc. Would be interesting to see how you guys do Fried Chicken.

  17. Neat, but… where are the chilis?
    For me my alltime favorite chili recipe is simple:
    ~700g of shin beef with bone (clear from bone, mince it, keep the bone for cooking)
    ~400g of onions
    ~400g of grilled bellpeppers
    ~400g of chilis (which kind mild or hot depends on the guests I have, but usually I take those in the range of 400-600 scu)
    3-6 cloves of garlic
    ~500g kidney beans
    ~500g of sweet corn
    ~50g -100g dark chocolate
    A bit of olive oil
    A few tablespoons of your favorite blend of spices.
    some good vegetable fond (powder or liquid)

    Process the grilled bellpeppers together with the chilis, put a cup of some good vegetable fond or water + powdered fond and spices
    Into the pan goes the meat till colored, put to the side
    Saute the onions till transluscent together with chopped garlic
    And now… put everything together in a big pot including the bone
    low heat, cook for some hours (roughly 4).
    It will be ready after the bone marrow is cooked out.

    Easiest to do in a pressure cooker, so you don't have to add water every now and then (remember low heat)

  18. Erm, I have no excuse but what is a Chili Con Carne? Never had it. Different diets for different peoples I guess. The closest thing I know to this is like beans & Chili….

  19. I would love to see a regional dish battle. Each normal could pick a region in England and cook something inspired by the ingredients or dishes that come from there.

  20. Me, an American with roots in Texas (the home of real Chili): WOOHOO, my favorite YouTube cooking channel's doing Chili!

    Also Me: Beans in your chili?? SACRILEGE!! No cornbread?!? HEATHENS!!



    ps: I quite often serve my chili w/rice as well, which does help with the heat and adds some fiber (because NO BEANS! 😉 ), but still…CORNBREAD!!

  21. The sad thing with chilli is that its best the longer you wait but it never survives past the second day because its too good already.

  22. I wish they did a vegetarian/vegan version as I am trying to limit meat, it would be interesting to see substitutes for chili

  23. These recipes could only have come from a society that considers eel pie to be a delicacy. While I'm sure these are an approximation of chili, there isn't anything close to being authentic about this. Add some ever lovin' cornbread and not "mashed veg" or rice. Add some fresh jalapenos and some raw onions on top for all that is good and holy!

  24. Why couldn't they make Texas Chili? By that, I mean WITHOUT BEANS. In fact, using beans is forbidden in the annual Original Terlingua International Championship Chili Cookoff.

  25. Hey… Lots of chefs do "student food" that takes hours to do, requires years of training and a super reliable kitchen, so can you do some student food, only using stuff that might be in a student kitchen, and super cheap? That would be AMAZING

  26. In Texas, putting beans in chili is like putting ketchup on a Chicago hot dog. It can be done, but only a barbarian would do it.

  27. I'd like to see them do a "gravy" comparison…such as sausage gravy etc…not an au jou or heaven forbid a "Bisto" type sauce or a pepper sauce which may look close but is not a gravy. Yes, plain rice or fries <chips> served with chilli is definitely a UK thing. Back home it would be served with salsa or pico, grated cheese, sour cream, fresh chopped onion and hot fresh cornbread on the side…yummmmmmmm

  28. I watched 2 of 3 and if the last one doesn't include browning the meat instead of dumping it in and basicly only boiling it… I am going to lose it

  29. I don't like cubed meat in my chilli con carne, but otherwise excellent. I know Jamie's is good, because that's how I make mine.

  30. Barrys was pretty close to mine, but I once tried adding some roughly chopped mushrooms in there and my god does it work.

    That said, I'll be having all of these within the week.

  31. My stepfather was from Texas, so had OPINIONS on chilli. He made unbelievable chili, but lost his recipes at an ex-boyfriend's house. (All of my family recipes). My stepfather used the dry peppers, put them in a pan of water, brought it to a boil, boiled them for some time, and then fished them out, let them cool, scraped the flesh from the skin (keep that chili pepper unfused water). He then browned coursly ground beef, added garlic, cumin, chili powder. No tomato products (only Yankees use tomatoes, he said). He made a pot of pinto beans added as you wished as you are. I don't know the other spices, or the amounts, I spent years guessing wrongly until I gave up.

  32. I agree with Barry, best way to make a chili imo is to cook a big pot for a long time and then just eat it over the next few days, you can also easily freeze it.

  33. "This one is the ultimate" he says about a recipe that involves no cornbread or tortillas. Silly ducks. Best guess is that they're essentially using it as American curry?

  34. I’ve never had rice with chili – typical sides for me are corn bread, cheddar cheese, and someone once served macaroni with it.

  35. Check this stuff out

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