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NOTHING HITS THE SPOT LIKE A HOT BOWL OF CHILI.
TODAY, I'VE GOT 3 RECIPES THAT TAKE THIS 1-POT WONDER
TO A WHOLE NEW LEVEL.
...SUCCULENT MEAT WITH RICH, SMOKY FLAVORS
SERVED OVER POLENTA AND TOPPED WITH A SWEET SURPRISE...
HEARTY, DELICIOUS, AND LOADED WITH FUN INGREDIENTS.
SERVE IT WITH CORNBREAD, AND YOU HAVE THE PERFECT MEAL.
...LIGHT AND SPICY WITH A HINT OF LEMON.
THIS CHILI IS GREAT OVER A HEAPING BOWL OF QUINOA.
HEARTY AND DELICIOUS WITH A LITTLE SOMETHING FOR EVERYONE.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
I JUST STARTED SEASONING MY SHORT RIBS
FOR MY SHORT RIB CHILI,
AND THIS IS A DECADENT CHILI.
IT'S SOMETHING KIND OF A LITTLE BIT OUT OF THE BOX
FOR ME, A TINY BIT.
I DON'T USUALLY WORK WITH SO MANY CHILIES
AND THESE KIND OF FLAVORS, BUT IT IS ABSOLUTELY DIVINE.
SO WE'RE GONNA ADD A LITTLE BIT OF OIL TO OUR PAN
BECAUSE WE'RE GONNA HAVE TO BROWN ALL OF THE SHORT RIBS,
AND WE WANT TO START HEATING UP OUR PAN
SO YOU REALLY GET A NICE SEAR.
AND THEN WE JUST WANT TO SEASON THE OTHER SIDE
WITH SALT AND PEPPER,
AND YOU KNOW, THE SAUCE KINDA REMINDS ME OF A MOLE SAUCE.
I LIKE TO GARNISH THIS WITH, UM, BITTERSWEET CHOCOLATE,
BUT I'M GONNA ADD ESPRESSO POWDER INTO THIS,
(meat sizzles)
AND YOU WANT A NICE SIZZLE IN THE PAN,
AND THESE CAST-IRON PANS ARE PERFECT FOR THIS
BECAUSE THEY COOK LOW AND SLOW,
SO THAT CHILI HAS LOTS OF FLAVOR.
I'M GONNA START HEATING UP
MY 1 1/2 CUPS OF WATER OVER HERE.
I WANT TO ADD A COMBINATION OF TWO CHILIES.
WE'RE GONNA START WITH THE NEW MEXICO CHILIES.
THEY'RE ALSO KNOWN AS, UM, ANAHEIM CHILIES,
AND THEY'RE DRIED AND THEY'RE REALLY PRETTY.
THEY'RE JUST, LIKE, THIS DEEP RUBY RED COLOR.
WE'RE USING ABOUT EIGHT OF THESE,
AND THESE ARE PRETTY EASY TO FIND.
I LIKE SORT OF A MILD SPICINESS,
SO WE'RE GONNA TAKE A LOT OF THE SEEDS OUT.
♪♪
WE'VE GOT OUR ANCHO CHILIES,
WHICH ARE ALSO KNOWN AS DRIED POBLANOS,
AND THEY'RE NOT USUALLY VERY SPICY.
IT'S ALMOST LIKE A-A SWEET RAISIN.
THERE WE GO. TAKE THE SEEDS OUT.
THERE WE GO.
THEY'RE NOT SPICY ENOUGH WHERE YOU HAVE TO WASH YOUR HANDS
ONCE YOU'VE TOUCHED THE SEEDS, THOUGH.
LET'S FLIP OUR SHORT RIBS.
OOH, YEAH.
IT ALREADY SMELLS GOOD.
WHILE THEY BROWN ON THE OTHER SIDE,
LET'S ADD ALL THE CHILIES TO THE WATER,
AND WE WANT TO BRING THESE CHILIES TO A SIMMER
FIVE OR SIX MINUTES UNTIL THE PEPPERS ARE NICE AND TENDER.
LET'S CONTINUE WITH ALL OUR SEASONINGS.
I'M GONNA DO A RED ONION. THERE WE GO.
THE SWEETNESS IN IT IS REALLY GOOD IN HERE.
PERFECT. ALL RIGHT, ONION IS DONE.
NOW WE NEED SIX GARLIC CLOVES.
IT'S GONNA HAVE TONS AND TONS OF FLAVOR,
WHICH IS EXACTLY WHAT YOU WANT.
LET'S TAKE OUT OUR SHORT RIBS.
NICE. YOU CAN SEE HOW BEAUTIFUL THE COLOR IS.
OKAY, THERE WE GO.
SO NOW...
WE'RE GONNA START SAUTéING THE ONION AND THE GARLIC.
A LITTLE SALT, A LITTLE PEPPER.
OKAY, THE CHILIES ARE READY,
SO NOW WHAT WE WANT TO DO IS TAKE THIS WHOLE MIXTURE--
THE WATER, EVERYTHING-- AND POUR IT INTO THE BLENDER.
SEE HOW RICH THE WATER BECAME, TOO?
GORGEOUS.
AND WHAT WE'RE GONNA DO IS PURéE THE WHOLE THING.
AND YOU CAN SEE HOW BEAUTIFUL AND DARK AND THICK IT IS.
AND WE'RE GONNA GIVE THIS A NICE LITTLE STIR.
SO WE NEED SOME CUMIN AND SOME OREGANO.
WE'RE GONNA DO 1 TABLESPOON OF GROUND CUMIN,
AND CUMIN IS A VERY WARM SPICE.
THEN WE'RE GONNA DO A TABLESPOON OF OREGANO,
AND IT'S DRIED AND IT'S POTENT. OREGANO WORKS REALLY WELL
WITH THE PEPPERS AND THE BEANS IN A CHILI.
NOW WE NEED A LITTLE LIQUID,
SO WE'RE GONNA USE SOME BEEF BROTH,
AGAVE, AND SOME ESPRESSO.
SO WE'RE GONNA USE ABOUT A CUP OF BEEF BROTH.
BEEF BROTH IS IN, AND THEN WE'RE GONNA USE
A TABLESPOON OF AGAVE.
ALMOST AN HERBY SORT OF SWEETNESS
THAT'S REALLY GOOD IN THE CHILI. A LITTLE BIT OF RICHNESS,
AND IT'S A DIFFERENT TYPE OF SWEETNESS THAN ADDING SUGAR.
THEN A TEASPOON OF GROUND ESPRESSO.
THE ESPRESSO WORKS REALLY WELL WITH THE ANCHO CHILIES.
AND WE'RE GONNA GIVE THIS A STIR.
WE'VE GOT A NICE DEEP BURGUNDY-COLORED BROTH GOING.
IT'S GONNA BE DELICIOUS.
ADD THE SHORT RIBS RIGHT BACK IN HERE.
SO WE'RE GONNA POP THIS IN THE OVEN AT 325
FOR ABOUT TWO AND A HALF HOURS,
AND UP NEXT, I'M GONNA SHOW YOU HOW TO FINISH THIS OFF
AND MAKE THE PERFECT SIDE DISH TO GO WITH IT--
MY CREAMY POLENTA.
I'M SHREDDING AND CUTTING MY SHORT RIBS.
THEY'VE BEEN IN THE OVEN AT 325 FOR ABOUT 2 AND 1/2 HOURS.
THIS IS GONNA BE... ♪ DIVINE! ♪
I'M GONNA GRAB THE PLATE
AND PUT ALL THE MEAT BACK INTO THE SAUCE.
NOW GRAB A SPOON
AND GIVE IT A NICE LITTLE STIR.
MAKE SURE ALL THE MEAT GETS COATED IN THE SAUCE.
I'M GONNA ADD SOME BLACK BEANS
THAT I'VE ALREADY DRAINED AND RINSED.
BLACK BEANS WORK PERFECTLY IN HERE,
AND THEY GIVE IT A NICE TEXTURE AND BODY.
SO LET'S JUST TRY IT HERE FOR A MINUTE JUST TO MAKE SURE.
MMM! OH, MY GOSH, IT'S SO RICH.
IT'S SO GOOD.
SO WHAT WE'RE GONNA DO--
WE'RE GONNA MAKE THIS GREAT CREAMY POLENTA.
THE PERFECT SIDE DISH, IN MY OPINION.
WE HAVE 2 1/2 CUPS OF WATER
ALREADY IN THE PAN, ALREADY SIMMERING.
I'M GONNA ADD 2 1/2 CUPS OF CHICKEN BROTH,
AND THE COMBINATION OF THE TWO
WILL GIVE THE POLENTA A NICE FLAVOR,
BUT IT WON'T BE TOO OVERPOWERING,
SO YOU CAN STILL TASTE ALL THE FLAVORS IN THE CHILI.
WE'RE ALSO GONNA ADD 2 TABLESPOONS OF BUTTER.
THERE WE GO.
I LIKE TO ADD THE BUTTER 'CAUSE IT MAKES IT
NICE AND CREAMY AND SILKY.
SO WE ADD THE BUTTER, AND THEN WE ADD SOME SALT.
REALLY FLAVOR IT REALLY, REALLY WELL.
ALLOW THE, UM, BUTTER TO MELT SO IT'S A NICE CREAMY LIQUID
THAT THE POLENTA COOKS IN,
AND WE'RE GONNA MEASURE 1 CUP OF POLENTA.
SO IT'S FINELY GROUND CORNMEAL, AND WHAT YOU WANT TO DO
IS JUST ADD IT SLOWLY AS YOU'RE WHISKING
UNTIL IT ABSORBS ALL THE LIQUID,
AND IT TAKES SEVERAL MINUTES FOR THAT TO HAPPEN,
BUT AS YOU WHISK IT, YOU KEEP IT NICE AND SMOOTH
SO NO LUMPS FORM.
♪♪
ALL RIGHT, SO THIS IS WHAT YOU WANT THE POLENTA TO LOOK LIKE.
BEAUTIFUL, RIGHT?
WE'RE GONNA USE SOME FROZEN CORN.
I LIKE IT JUST TO ADD A LITTLE BIT OF TEXTURE,
ESPECIALLY SINCE THIS IS CORNMEAL, AFTER ALL.
IT GIVES IT A NICE SWEET BITE,
AND WE ARE DONE,
AND WE ARE READY TO EAT!
GRAB MY BOWL.
YOU SCOOP OUT A LITTLE BIT OF POLENTA.
YOU HAVE A SPOON RIGHT HERE. GRAB A SPOONFUL OF THE CHILI.
LOOK HOW BEAUTIFUL THAT LOOKS.
IF THAT DOESN'T LOOK HEARTY, I DON'T KNOW WHAT DOES.
ONE MORE THING TO ADD TO THIS, AND THAT IS CHOCOLATE--
A BLOCK OF BITTERSWEET CHOCOLATE,
AND I JUST GRATE IT RIGHT OVER THE TOP
WHEN THE SHORT RIB IS NICE AND HOT,
AND THE CHOCOLATE WORKS SO WELL WITH THE ESPRESSO THAT YOU ADD,
AND THEN ALL WE DO
IS DIG IN.
MMM. MMM!
CREAMY POLENTA. THE SHORT RIB RAGU IS DECADENT AND THICK.
BITTERSWEET CHOCOLATE RIGHT ON TOP GIVES IT THAT MOLE FEEL.
(singsongy) MMM-MM-MMM-MM.
(normal voice) IT'S JUST MILDLY SPICY.
ALL RIGHT, UP NEXT, I'M GONNA SWITCH GEARS A LITTLE BIT
AND MAKE SOMETHING A LITTLE BIT LIGHTER--
MY VEGETARIAN CHILI VERDE.
TOMATILLOS, POBLANO CHILIES, AND HOMINY
MAKE THIS DISH A SOUTHWESTERN FAVORITE.
♪♪
I'M CLEANING MY TOMATILLOS FOR MY VEGETARIAN CHILI VERDE.
THE TOMATILLOS COME WITH A SKIN LIKE THIS
AND YOU CAN JUST KIND OF PEEL IT RIGHT OFF,
BUT THEY'RE SLIGHTLY STICKY,
SO YOU DEFINITELY WANT TO RINSE 'EM OFF.
♪♪
SO ONCE YOU RINSE 'EM OFF-- THERE WE GO--
WE CAN JUST CUT 'EM UP,
AND TOMATILLOS ARE IN THE TOMATO FAMILY,
SO THEY LOOK JUST LIKE TOMATOES.
THEY HAVE A SLIGHTLY LEMONY FLAVOR,
AND IT'S WHAT, UM, THEY MAKE SALSA VERDE OUT OF.
♪♪
ALL RIGHT, SO NOW THAT WE'VE GOT OUR TOMATILLOS CUT UP,
WE'RE GONNA ADD SOME OLIVE OIL TO THE PAN.
WE'RE GONNA SAUTé ALL THE VEGGIES TOGETHER.
THERE WE GO.
SO WE'RE GONNA START WITH THE TOMATILLOS,
AND THEY'RE GONNA SLOWLY COOK DOWN.
LET'S CONTINUE WITH AN ONION.
IN A DISH LIKE THIS, YOU CERTAINLY DON'T MISS THE MEAT.
IT'S VERY FLAVORFUL AND HAS LOTS OF DIFFERENT TEXTURES.
WE'RE GONNA ADD A LITTLE BIT OF SALT,
A LITTLE BIT OF PEPPER
TO START SWEATING THE VEGGIES TOGETHER.
THERE WE GO.
ALL RIGHT, SO MOVING ON TO POTATO.
WE'RE GONNA USE A YUKON GOLD POTATO,
AND WE'RE ALSO GONNA USE A YAM.
THE YUKON GOLDS AREN'T VERY STARCHY,
BUT THEY GIVE NICE BODY. IT WILL DEFINITELY BE SATISFYING.
IT'S MORE OF A CREAMY POTATO THAN A STARCHY POTATO.
NOW JUST CUT THE POTATO.
♪♪
NEXT, THE YAM.
SO WE'RE GONNA PEEL THE YAM JUST LIKE WE DID THE POTATO,
AND YOU COULD USE YAM OR SWEET POTATOES.
AND IT'S GOT A BEAUTIFUL FLESH TO IT AND A NICE SWEETNESS.
CUT IT IN CHUNKS.
THEN WE'RE GONNA ADD FOUR GARLIC CLOVES.
GARLIC IS PEELED.
WE'RE GONNA CHOP ALL THE GARLIC.
GARLIC IN.
MOVING ON TO THE POBLANOS.
THESE ARE THE UNDRIED VERSION
OF THE ANCHO CHILIES THAT WE USED EARLIER.
AND YOU JUST PEEL THE RIB LIKE REGULAR PEPPERS
AND TAKE THE SEEDS OUT.
WE'RE GONNA CHOP ONE PEPPER,
AND WE'RE GONNA PUT IT IN THE ACTUAL CHILI.
THE OTHER PEPPER, WE'RE GOING TO PUT IN THE FOOD PROCESSOR
AND PURéE IT.
PUT ALL OF THESE IN HERE.
SO WE HAVE SOME GREEN CHILIES IN A CAN,
WHICH YOU CAN FIND JUST ABOUT EVERYWHERE,
AND I PURéE THE TWO OF THEM TOGETHER
TO CREATE A NICE SORT OF CREAMINESS TO THE CHILI.
♪♪
JUICE AND EVERYTHING.
♪♪
OHH. OOH! A LITTLE SPICY.
AND WE'RE JUST GONNA GIVE THIS A TOSS. HERE WE GO.
OOH, YEAH.
SO WHAT WE'RE GONNA DO HERE IS WE'RE GONNA ADD
2 TABLESPOONS OF DRIED OREGANO...
AND THEN 2 TEASPOONS OF CUMIN SEEDS.
THEY HAVE, UM, A LITTLE BIT MORE FLAVOR
AND A LITTLE BIT OF TEXTURE, AND THEY KIND OF COOK DOWN
INTO THE VEGGIES, AND THEY'RE REALLY, REALLY GOOD.
AND THEN WE NEED A TABLESPOON OF FLOUR
TO THICKEN THE MIXTURE.
MIX EVERYTHING TOGETHER.
TIME TO ADD A REALLY FUN INGREDIENT
THAT I ACTUALLY HAPPEN TO LOVE AND I DON'T USE IT ENOUGH.
IT'S HOMINY. SO HOMINY IS A TYPE OF CORN.
I ACTUALLY FELL IN LOVE WITH IT A COUPLE YEARS AGO
WHEN I HAD IT IN PERU.
ADD A 28-OUNCE CAN
WITH THE LIQUID,
AND WE'LL GIVE IT A NICE STIR.
YOU SEE? THEY LOOK LIKE CORN KERNELS, BUT REALLY LARGE,
AND THEY ADD WONDERFUL TEXTURE TO THIS.
ALL RIGHT, LASTLY, WE NEED TO ADD A CUP OF VEGETABLE BROTH.
WE ONLY NEED A CUP 'CAUSE WE HAD ALL THAT LIQUID FROM THE HOMINY.
AND I'M GONNA LET THIS COOK DOWN FOR, UM, A FEW MINUTES
UNTIL ALL THE VEGGIES ARE NICE AND TENDER.
IN THE MEANTIME, I MADE SOME CORNBREAD,
SO I'M GONNA GRAB THE CORNBREAD OUT OF THE OVEN,
AND WE'LL BE ABLE TO TASTE IT ALL.
♪♪
WHOO! HOT, BABY!
WE HAVE A SPOON RIGHT HERE.
GRAB A LITTLE BIT OF THE CHILI.
SEE HOW BEAUTIFUL AND COLORFUL IT IS?
LET'S SEE HERE.
I WANT TO GET SOME HOMINY. I WANT TO GET SOME YAM.
MMM. THAT IS SO DELICIOUS. MMM!
VERY MILD, SPICINESS-WISE.
LEMONY FROM THE TOMATILLOS,
AND THE POBLANOS ADD JUST A NICE,
LIKE, SMOKY WARMTH.
MMM.
I'M GONNA TAKE SOME OF THE CORNBREAD
AND I JUST LIKE TO KIND OF DIP IT.
MMM.
MOIST. MMM.
I AM IN HEAVEN.
UP NEXT, MY CALIFORNIA TURKEY CHILI.
IT'S CALIFORNIA COMFORT FOOD
SERVED OVER A BED OF LIGHT AND FLUFFY QUINOA.
IT'S TIME FOR SOME CALIFORNIA TURKEY CHILI,
AND THIS IS A REALLY FUN CHILI,
AND ACTUALLY THIS IS SORT OF A STAPLE THAT I MAKE A LOT.
SO WE START WITH A LITTLE BIT OF OLIVE OIL.
YOU WANT TO START HEATING UP YOUR PAN.
SO WHAT WE WANT TO DO IS JUST CHOP UP THE ONION.
WE'RE GONNA COOK EVERYTHING
WITH SOME DARK MEAT TURKEY.
THE REASON I CALL IT A "CALIFORNIA CHILI"
IS BECAUSE OF THE TURKEY.
THAT'S KIND OF HOW WE LIGHTEN THINGS UP.
NEXT, WE'RE GONNA ADD SOME CELERY.
THE CELERY KIND OF NEUTRALIZES
ALL THE FLAVORS THAT YOU ADD IN HERE,
AND IT ADDS A LITTLE BIT OF TEXTURE, AS WELL.
THERE WE GO, AND WE'RE GONNA DO FOUR CLOVES OF GARLIC.
SO WE'RE GONNA SMASH, AND THEN WE'LL PEEL,
AND WE'LL CHOP.
♪♪
A LITTLE SALT, A LITTLE PEPPER,
JUST TO START SWEATING THE VEGGIES.
MOVING ON TO POBLANOS--
NOT VERY SPICY, BUT A NICE MEATINESS.
CHOP UP THE POBLANOS.
♪♪
TIME TO ADD THE TURKEY.
1 1/2 POUNDS OF GROUND TURKEY-- DARK MEAT TURKEY.
IT HAS A LITTLE BIT MORE FAT AND A LITTLE BIT MORE FLAVOR.
WE'RE GONNA SEASON IT WITH A LITTLE BIT OF SALT
AND A LITTLE BIT OF PEPPER,
AND YOU WANT TO START BROWNING IT A LITTLE BIT.
ALL RIGHT, SO NEXT, WE'RE GONNA ADD SOME TOMATO PASTE.
NOW THE TOMATO PASTE IS AN INTENSELY RICH
AND SWEET TOMATO FLAVOR,
SO WE'RE GONNA ADD 4 TABLESPOONS.
IT ALSO ADDS A GREAT COLOR, AS WELL.
OKAY, SO NOW LET'S GO FOR THE SPICES.
SO WE'RE GONNA START WITH OREGANO.
WE'RE GONNA DO 1 TEASPOON OF DRIED OREGANO.
IT WORKS REALLY WELL WITH ALL OF THE CHILIES.
THEN WE'RE GONNA DO
1 TABLESPOON OF DRIED CUMIN.
THEN WE ARE GOING TO ADD A LITTLE BIT OF CINNAMON,
AND THE GROUND CINNAMON WILL ADD WARMTH.
WE'RE GONNA DO 1/2 A TEASPOON. THERE WE GO.
THEN WE'VE GOT SOME... (inhales deeply)
AHH! CLOVES, AND CLOVES ARE NICE AND POWERFUL.
WE'RE GONNA DO 1/8 OF A TEASPOON,
'CAUSE THAT'S REALLY ALL WE NEED, BUT AGAIN VERY WARMING,
AND THEY WORK REALLY WELL WITH THE CINNAMON.
FINALLY, 3 TABLESPOONS OF CHILI POWDER.
AND IT'S NOT USUALLY VERY SPICY, EITHER,
BUT IT DOES GIVE IT A NICE KICK.
I'LL GIVE THIS A NICE LITTLE STIR.
SO NOW WE'RE GONNA ADD
A LITTLE BIT OF DARK BROWN SUGAR,
SO WE HAVE A LOT OF MOLASSES FLAVOR, WHICH GIVES IT
SORT OF A SMOKINESS AND A SWEETNESS, AS WELL.
2 TEASPOONS OF BROWN SUGAR.
1 TABLESPOON OF FLOUR,
AND THE FLOUR YOU NEED TO KIND OF THICKEN THE WHOLE THING.
♪♪
WE NEED A LITTLE BIT OF LIQUID, 3 CUPS OF CHICKEN BROTH.
WE GET A CREAMY, THICK SAUCE.
WE'VE GOT A CAN OF DRAINED AND RINSED CANNELLINI BEANS.
THEY ADD NICE BULK AND SORT OF FINISH OFF THIS DISH,
AND WE'LL GIVE THIS A STIR.
OKAY, SO NOW I'M GONNA LET THIS SIMMER
UNTIL ALL THE VEGGIES ARE TENDER AND THE TURKEY'S COOKED THROUGH.
WHILE THAT HAPPENS,
I GOT STARTED ON SOME QUINOA,
AND WE'RE USING 1 1/4 CUPS OF QUINOA,
AND WE COOKED IT IN 1 3/4 CUPS OF WATER.
IT LOOKS LIKE A GRAIN,
BUT IT'S ACTUALLY A SEED FROM SOUTH AMERICA.
IT WORKS SO WELL WITH THE TURKEY CHILI.
OKAY, SO NOW I'M GONNA ADD
A LITTLE BIT OF CILANTRO.
YOU KNOW, A LOT OF TIMES, I WILL USE PARSLEY,
BUT CILANTRO WILL WORK REALLY WELL WITH THE QUINOA.
SO NOW I WANT TO ADD A LITTLE BIT OF CRUNCH
AND A LITTLE BIT OF RICHNESS,
SO I'M GONNA ADD 1/3 CUP OF TOASTED PINE NUTS.
AND I JUST MIX THIS ALL TOGETHER AND...
(inhales deeply) YOU CAN IMMEDIATELY SMELL THE CILANTRO.
SO NOW I'M JUST GONNA
PUT A COUPLE OF SPOONFULS
OF THE QUINOA RIGHT IN THE BOTTOM OF THE BOWL,
AND THEN WE'RE GONNA TURN OFF THE CHILI
AND JUST POUR THAT RIGHT OVER THE TOP.
DOES THAT NOT LOOK BEAUTIFUL?
TAKE A LITTLE BIT OF QUINOA AND A LITTLE BIT OF CHILI.
MMM. OH, YEAH.
POBLANOS, CREAMY BEANS--
IT'S SO GOOD. MMM!
CLASSIC CALIFORNIA CHILI.
MMM. MMM-MM-MMM.