With the laziness of no prep time and the haziness of an added IPA, this simple chili recipe will impress even the most ardent chili fan. In this video, Chef John shows you how to make his lazy hazy beef chili recipe with ground beef and spicy seasoning. After browning and seasoning the ground beef over the stove, add the hazy IPA to deglaze the pot. With a combination of spices, chunky style salsa, diced tomatoes, and pinto beans, this chili lacks for nothing in taste or texture. Pair it with a slice of corn bread for a low-effort, comforting dinner stew!
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LifestyleTranscript
00:00 Hello this is Chef John from FoodWishes.com with Lazy Hazy Beef Chili.
00:09 That's right we call it lazy because we don't need to do any slicing or dicing or really
00:14 any other kind of prep.
00:16 And we call it hazy because we're going to toss in a hazy IPA.
00:20 And it's called beef chili because it's beef chili.
00:23 And despite all the shortcuts we're going to take, it is a tremendously delicious beef
00:27 chili at that.
00:29 So with that let's go ahead and get started by tossing a couple pounds of ground beef
00:32 into a pot.
00:34 And then we'll turn our heat up to high.
00:36 And as soon as we hear that start sizzling, we'll go ahead and start breaking it up, which
00:40 I like to use a potato masher for.
00:42 And we'll go ahead and start working that over until we have it broken up into as small
00:47 pieces as we want.
00:49 And for me personally that means very, very small.
00:52 All right when my chili is cooked I want the meat to be almost paste like.
00:56 But that's just me.
00:58 Some other folks like to have big chunks of ground beef in theirs.
01:01 So this is one of those classic examples of where you're going to have to decide how fine
01:05 to go.
01:06 I mean you guys are after all the filamina cunks of how big to make these chunks.
01:11 So you do it how you want.
01:13 But the advantage of breaking it up really small at this point is that our chili will
01:16 cook much faster and it will take less simmering time for that beef to get soft and luscious.
01:22 So as you can see I like to mix and mash this until I have fairly fine crumbles.
01:28 And once we get to that point we can switch to a spatula.
01:31 And if we wanted when we got to this point we could continue to cook this and brown it
01:35 a bit.
01:36 But don't forget this is a lazy version of chili.
01:40 So once we have it looking like this we can move on to the next step, which would be to
01:44 add some of our spices and seasoning.
01:47 Starting with some chili powder of course, plus a little touch of ground chipotle.
01:52 We will also do some freshly ground black pepper, some salt of course, followed by the
01:57 worst kept secret in the history of secret chili ingredients, and that would be a little
02:02 touch of cinnamon.
02:04 And what we'll do is mix that in and then cook this stirring for about a minute, just
02:09 to sort of wake those spices up.
02:11 And while you're doing that don't be surprised if they kind of stick to the bottom a little
02:14 bit and attach themselves to that caramelized goodness from the beef on the bottom of the
02:18 pan.
02:19 And the reason that's not a problem is because after about a minute we will deglaze all that
02:26 with 12 ounces of hazy IPA.
02:28 And we'll go ahead and stir that in.
02:31 And while a hazy IPA is not necessarily a classic choice for cooking, for a chili like
02:36 this I think it's a perfect choice.
02:39 That acidity, that bitterness, that little bit of sweetness really works well with everything
02:44 else that's going on.
02:46 And what we should do is probably let this boil on high for about two or three minutes,
02:50 just to let some of that liquid evaporate.
02:52 But don't worry, flavor does not evaporate.
02:55 Okay that steam is just water vapor, which we don't need.
02:59 But all those flavors that we do need are going to stay right in the pot.
03:03 But anyway, once we've reduced that beer for a few minutes, we'll go ahead and add the
03:07 rest of the ingredients, including some white sugar, some oregano, preferably Mexican, but
03:14 any kind will do.
03:16 And we'll also do a little touch of garlic powder, plus one can of fire roasted diced
03:20 tomatoes, the kind with the green chilies, although just some regular diced tomatoes
03:25 will work.
03:27 And then we'll follow that with a Lazy Chili's best friend, a couple jars of Chunky style
03:32 salsa.
03:33 And I actually used two different brands, because I had two different jars, but pretty
03:38 much any kind of salsa is going to work.
03:40 And by using this, we're getting our tomato product, our chilies, our peppers, our onions,
03:46 and whatever else they happen to put in the one you bought.
03:49 And what we'll do is stir that in, and wait for this to come back to the simmer.
03:53 And once that is simmering, if we're going to use them, we can go ahead and add some
03:57 beans.
03:59 And what I'm using in mine is a couple cans of pinto beans that I drained but did not
04:04 rinse.
04:05 And what we'll do is stir those in, and once again, wait for this to come back to the simmer.
04:10 And once it does, we'll reduce our heat to medium low, or whatever setting gives us a
04:15 nice steady simmer.
04:17 And we will cook this stirring for about an hour, or until we're happy with it, which
04:22 of course means different things to different people.
04:25 And if you wanted to, you could certainly simmer this longer, but if you broke your
04:28 beef up into nice small pieces like I did, an hour should be plenty of time to get that
04:33 meat nice and tender, and certainly enough time for all those flavors to meld together.
04:39 So that's how long I simmered mine, and after about an hour it looked like this.
04:44 And appearance wise, there is nothing lazy looking about this.
04:48 Or if everything goes according to plan, this should look every bit as beautiful as the
04:53 chili we didn't just phone in.
04:55 So it certainly looks legit, but we obviously have to give it a taste.
05:00 And I'm very happy to report mine tasted like a really, really good beef chili, and a very
05:04 unique tasting beef chili.
05:07 But we'll get to that.
05:08 And after that spoonful, I decided it needed a little more salt, plus a little touch of
05:13 cayenne for a little more heat.
05:16 So I went ahead and stirred that in and gave it another taste, which is the chef equivalent
05:21 of what the carpenters say, which is measure twice, cut once.
05:25 And that's it.
05:26 Once we're happy with how that's tasting, we can grab a ladle and serve up, assuming
05:30 that is you're happy with the consistency.
05:33 Or if you wanted to thin this out with some chicken broth or beef broth, to make this
05:37 a little more soupy, you could do that.
05:39 But for me, that had the perfect texture.
05:42 So I transferred some into a bowl and moved on to the garnishing phase, which I'm going
05:47 to do with some crema, which is sort of a thin Mexican-style sour cream.
05:51 I'm also very much into some freshly sliced green onions, as well as a little bit of hand
05:56 grated sharp cheddar, which I grated by hand.
06:00 And I finished up with some fresh cilantro.
06:03 And that's it.
06:05 My lazy, hazy beef chili was ready to enjoy.
06:08 Oh, and not to brag, but I did serve this with a piece of our famous corn flake corn
06:13 cake, which is a video recipe we just posted.
06:17 So if you haven't seen that one yet, check it out.
06:20 But anyway, back to the chili, which for a no chop, no slice, no dice, almost no work
06:25 version, really is amazing.
06:27 Okay, as everybody knows, the most fun part of cheating is getting away with it.
06:34 And trust me, you could serve this to the biggest chili snob, and they will have absolutely
06:39 no idea you cheated, as this chili lacks for nothing.
06:43 Okay, this really does have the taste and texture of a classic beef and bean chili.
06:47 Plus, thanks to that hazy IPA we added, this has a little certain something that's almost
06:53 impossible to pick out, and nobody probably will.
06:57 But that little bit of acidity, and subtle bitterness, and fermented funkiness, I think
07:02 amplifies the flavors, which produces a chili that's very familiar, very approachable, very
07:09 comfortable and comforting, and yet somehow, someway it does taste a little bit different.
07:16 And if hazy IPAs aren't your thing, you can certainly just add a regular plain old beer,
07:21 or of course you could try it with no beer at all, and just substitute with some chicken
07:25 broth or some beef broth, or if times are tough, just some cold fresh water.
07:30 But having said that, I love everything about this, so I really do hope you try it with
07:35 the hazy IPA.
07:36 And yes, as you might assume, it is an absolutely perfect pairing with that corn cake, which
07:42 if you're not familiar is extremely close to a cornbread.
07:45 But no matter what you serve this with, if you're feeling lazy, and possibly hazy, I
07:51 really do hope you give this a try soon.
07:55 So please follow the links below for the ingredient amounts, a printable written recipe and much
08:00 more info as usual.
08:01 And as always, enjoy!
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