Everything chili!
(audience applauding)
So, you can make this with all beef,
about a pound and a half if you want it to be really hearty.
Or two packages of Impossible
or plant-based meat substitute.
Or you can mix it up and combine something crazy
like ground turkey, and some spicy breakfast sausage.
It really doesn't matter,
because it's everything chili.
(audience applauding) So!
Brown your protein of choice.
This is ground sirloin 80/20.
And then here's our spice blend.
Up here I have Ancho ground chili powder,
so this is mild to moderate.
This is smoky and earthy.
It's not super-duper spicy.
We're gonna mix that with smoked sweet paprika, or pimenton.
We're going to add to that, these two are partners in crime,
partners in, well you wouldn't call it a crime.
They just like to go everywhere together.
They're buddies. (audience laughing)
Cumin and coriander.
We've got those four here in equal amounts,
a scant palm full of each.
And we're gonna mix that together and drop it in.
You can also just use a few palm fulls of chili powder.
Then we're gonna get more bang for our buck
and up the heat level with chipotle paste
or ground chipotle and adobo.
I just put in a good squirt.
Now we're going to add in a large onion, or two medium.
Grate in a little garlic, couple of fat cloves.
And then I just started throwing things in the pot.
So, some black beans.
You're going to add two cups of beef bone broth,
Which is what this is, or vegetable stock, your choice.
A little tomato sauce for sweet.
A can of fire roast tomatoes for the smokey flavor.
And I'm going to use a jar of Hatch green chilies.
You can buy these frozen or in jars online.
Or everybody can get, at the regular grocery store,
a couple of cans of green chilies.
Our family likes everything extra spicy,
So I'm throwing in a jar of the Hatch chilies.
Everything that I cook with ground beef or ground turkey,
I usually add a little Worcestershire sauce.
Heads up if you're making this as a vegetarian preparation,
they sell vegetarian Worcestershire.
There's a trace amount, in traditional Worcestershire,
there's a trace amount of anchovy.
So you have to look specifically
for vegetarian Worcestershire if you're vegetarian.
You probably already know that if you're vegetarian, so.
And then I'm going to add a little bit of
kind of an umami flavor to it.
I use, when I first made this recipe, I used a smoked shoyu,
or smoked soy sauce.
This is just straight up organic tamari,
or no, organic shoyu, same thing.
And I'm going to add a little splash of that.
Again it was just kind of grab and grab.
So we're going to let this cook down, thicken up,
and marry this crazy concoction of flavors together.
Meanwhile we're going to make, I'm very proud of this,
what I did to this was I made,
like, a giant upside down nacho.
You can take broken taco shells
or you can take fresh tortillas, which is what I used.
And throw them in a hot oven and let them get crisp.
We're going to season them up,
we're going to spray them down with a little bit of oil,
olive or canola, throw them in the oven, get them crisp,
season them up with a little salt
then we're going to top the bowls of chili.
So, once your everything chili comes together,
we fill up some oven safe bowls.
Then we're going to take some of those homemade tortillas,
and make the top, and then I have
a blend of sharp cheddar and pepper jack
that we'll put up on top of the chips.
The broiler's on, the rack is at center oven.
As one of the toppings we're going
to make chipotle Tabasco sour cream
to squish up on top of our nachos.
So I'm going to add a couple tablespoons per cup
of the smoked Tabasco to our sour cream base.
Of course you can't have nachos
without having pickled jalapeños.
Yes. Yeah up here, nobody said you could jump ship.
And then we're going to do a little bit of green onion,
and we're going to do a little bit of cilantro,
and then we're going to take
our chipotle Tabasco sour cream.