How to Make Chili With Chilies

How to Make Chili with Chilies Allie: Cook on Sunday, eat until Thursday. I'm Allie and you're watching Economy Bites. So we’re going to be making chili with our friend Annaliese Griffin who’s here from Brooklyn base. Now we’re going to be making chili with her actually today. It’s going to be super good. So let’s go to grocery store and get all our ingredients. So what’s the first thing we need to do? Analiese: To seed and soak our great red chilies. Allie: Chile pulla pasillas. Annaliese: They are in a bit of sort of fruitier. Allie: Arbol chilies, these are spicy. Analiese: Guallijos which are sort of bright, red. I used eight to 10 large ones. If you wanted it to be a little of that spicy, you can use like maybe six to eight of the larger chilies but if you want it to be pretty spicy first drop them on the floor. Allie: I clean the floor yesterday, really seriously, really good. I ripped the stem off this chili and there is a whole bunch of seeds inside. These are dried chilies so I'm going to pull the seeds out to my garbage bowl right here, chili one toss. Analiese: If you don’t pour out the seeds it will be killing you spicy. Allie: Yes, like I'm able to eat and we’re just bringing the husks right under here. Analiese: We’re going to soak it in hot water. Allie: So we’re soaking our chilies. We’re going to set them aside and chop up our onion, right? It got lost in my purse. I'm going to dice some garlic. Analiese: I'm going to put four or five pretty sizable cloves in there. Allie: So Analiese, this is your first time being featured chef on my cooking show. Analiese: I think it is. Allie: How is it going so far? Analiese: It’s going all right. If you're going to see a lot of chilies you might want to wear the text gloves and if you don’t make sure to wash your hands before you say rub your eye or go to the bathroom. Allie: Next, we’re going to ready our spices. Analiese: The combination of coriander seed and cumin together like they just work. Allie: If you ever liked had the seed of the coriander in your food it can be like a lot of tastes all at once. We’re just going to grind it up so that it’s easier to take down. So first what we’re going to do is toast it. So I have my little casserole and skillet which everybody like to use for toasting because it’s big and thick. Analiese: I think they’re perfect size. Allie: Yes, it’s perfect. We’re just going to take a tablespoon of these, little seeds and this and no oil. Toast them there for a minute, just like three or four minutes. So we’re going to be using cumin. Analiese: Also a teaspoon of cumin and black pepper. Allie: Coriander seeds, putting them here on this coffee grinder sort of it’s going to put it on here. We have here a large pot. Analiese: We wanted it to be sort of have a wide bottom because you're going to brown the ground beef. I'm going to put it on like medium high. Allie: This is ground beef that came from the Meat Hook which is famous from Brooklyn. Analiese: Full displeasure and all. My husband is a butcher there and one of the owners and so he did this grind for me yesterday. And we grind it to order. Allie: So it costs a little bit more than the meat that you’d buy at the grocery store like or two or three bucks more. But the rest of this recipe is like each can of these beans cost $0.65. This is grass-fed, right? This is not just beef. This is beef that was made with love, right? So we’re going to get this hot. Analiese: Break it up, yeah. We just wanted to get it nice and brown. Allie: This is when you turn off your fire and then you got the filling. You can see how there is oil of the bottom already because it’s releasing that fat. Analiese: And you can add the onions. Allie: And all these pieces of garlic. Analiese: The next thing we’re going to add is the spices and the salt and then we’ll put in the tomatoes. We want to season as you go. Give that like a minute for the spices to sort of soak into the beef. Allie: Two cans of dark red kidney beans, a can of garbanzo beans, chickpeas and a can of black beans. Analiese: I actually put it in with the juice. Allie: With the juice, so I'm taking this whole 28 ounces of crushed tomatoes. I'm just going to toss this now. You know this is also the makings of a good like taco stuffing. Analiese: I also really like to serve this with I think that Jiffy cornbread, you know the one that’s in the blue and white box which vegetarians watch out, it has lard in it and some unknown reason. It is pretty much the most delicious cornbread I’ve ever had. Allie: And we have this on high heat. We’re going to take the chilies and blend those up in the blender. And want a certain amount of that water too. Now they’re like pliant and easy to blend up. Analiese: The spiciness just so this water is like making my eyes water right now. Allie: I add salt at this point because it incorporates the salt really nicely, a full teaspoon. Analiese: I love chili paste on my base— Allie: So you definitely want to use your biggest pot, don’t skimp. At this point and it just looks like a bunch of junk in our dish. But then if you cooked anything long enough it will --so just cool it at a certain point, generally around the 40-minute point. So you want to cook this without a lid on so that it will condense down a little bit some of the water. It will evaporate out and if I wanted to keep it over medium heat, definitely it’s going to be like 40 minutes, an hour, even an hour and a half if you have the time and your house is going to be really good. Allie: So our chili has been cooking for about 45 minutes and looking at it you can see that it’s still like soupy. And so we’re going to let it cook. Analiese: In about half hour or so it would be good and I’ll get sort of like more condensed and this is a good stage too to adjust your spicing and all. Allie: So what we’re going to do is show you how to make a traditional Texas style Frito pie which is probably the grossest and most delicious like party food that you could ever eat so you might want to eat this for dinner unless you like have a really bad day and you're like you want to treat yourself something better for you to hit me. But it’s something fun. I’ll show you so what we have here, our bag of Fritos. We’re going to open this up here. Analiese: So it’s like frozen food. Allie: Exactly. You can see that they’re like any chip bag that gets to you. They’re just half full. And we’re just going to get a spoonful of chili. This is country cooking. I remember actually the one time I really remember eating this is at a third to fourth grade birthday party and I'm not going to say the name of the girl. But if you remember and you see this show person, you should send me an email and tell me about your memory. We’re just going to take some cheese. You can also put some sour cream—if you want them. Dinner is served. Analiese: I don’t think I’ve ever eaten dinner out of a chip bag. Allie: Bag of chips. Analiese: I mean except for when I eat a bag of Doritos for dinner. Today it happened often. That’s all right. Allie: That is dinner of champion right there. So we want to say a huge thank you to Analiese for coming and cooking with us and giving us our special chili recipe. Analiese: Thanks for having me. Allie: I am really excited to eat this all week long. Thank you for bringing us the meat from the Meat Hook and your recipe if you are not subscribed to the Brooklyn based, give them a call or email. Analiese: Let me call or email. We’re trying to coin that, blog and email. But it’s an email newsletter comes out three days a week. Allie: And because all of the best things that are happening in Brooklyn that week so if you're not subscribed, go to Brooklynbased.com, cook on Sunday, eat until Thursday. I'm Allie. This is Analiese and I’ll see you next time.