Donny Enriquez | Chef Donny: Cooking with Guests
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00:00Guys, welcome back to Tasty Tailgating presented by Pepsi.
00:03October is officially here.
00:05The cold weather is here.
00:06So that means we're making chili.
00:08Let's get cooking.
00:09All right, guys, we are back.
00:15The fall is finally here.
00:16Starting to feel cool here in Chicago.
00:18There's nothing better on a cool game day
00:20than a nice crisp Pepsi and a warm bowl of chili.
00:23So today that's exactly what we're gonna do.
00:26Now, there's tons of chili recipes out there.
00:28There's tons of variations.
00:29I'm doing pretty standard here with a few twists.
00:31So you can take this however you wanna take it.
00:33What I'm gonna use for our base is I have ground beef
00:35and I have pork, 50-50, it equals a pound total.
00:38Now, if I was doing just exclusively ground beef,
00:40I would go for 80-20 fat ratio.
00:43But because I'm using pork, which has a lot more fat in it,
00:45I'm gonna use a leaner ground beef, so that's 90-10.
00:48And then I have two poblano peppers here
00:50that we're gonna do something interesting with.
00:51I'll show you how to do that.
00:52We have a mix of pinto beans and red beans.
00:54I have some crushed tomatoes.
00:55And then for seasonings, I have chili powder, I have cumin.
00:58Now, chili powder and cumin,
00:59these are our strongest real flavors.
01:01And then our accents are gonna be mustard powder,
01:03onion powder, garlic powder, paprika, and cayenne pepper.
01:06I am gonna slice up some garlic.
01:08I'm gonna dice an onion.
01:09We're gonna use a whole sweet onion.
01:10Cut that in half.
01:11And we're just doing our standard dice on it.
01:14Two cloves of garlic.
01:14Now, garlic and chili, you can go either way.
01:16Some people don't like it at all.
01:18Some people love it.
01:19I quite like the flavor of garlic,
01:20so I'm gonna use just two cloves.
01:22But this is something that if you don't have it on hand,
01:23don't worry about it.
01:24It's just another accent flavor in there.
01:26Just gonna do a thinly slice.
01:27Let's give it a rough chop.
01:28Chilies are great, too,
01:29because they're one pan, one pot dishes.
01:31You can put this in a slow cooker,
01:32set it, forget it, you're good to go.
01:34And then the last thing I'm gonna slice up is a jalapeno.
01:36Now, I like my chili pretty spicy,
01:39but we're gonna do two different kinds of spice here.
01:41So the jalapeno, you're gonna get instant,
01:43pretty hot spice right on the top of the tongue.
01:45Some chilies in adobo sauce,
01:46a little bit more smoky,
01:47hot flavor that comes in at the back.
01:49So you're kind of getting it from two angles.
01:50So I'm gonna go a little lighter on the jalapeno.
01:52I'm gonna take the seeds out
01:53because we're gonna be adding different spice layers.
01:54And at the end, depending on how spicy you like it,
01:57you can add two jalapenos,
01:58you can leave all the seeds in.
01:59Leave the pith, the white part,
02:00that's completely up to you.
02:02Seeds are coming out.
02:03And if you wanna put a red pepper in here,
02:04if you wanna do more peppers,
02:05completely, by all means, go for it.
02:07That's the beauty of a chili.
02:08You can add as much or as little as you want to.
02:10You can make it completely vegan, vegetarian.
02:12And if you ever wanna know, like a good gauge is,
02:15always try your jalapeno, try your peppers,
02:16because the spice level is completely different.
02:18This one's a little on the hotter side.
02:20So that will go with the onions.
02:21If you have a gas stove, this works over the open flame.
02:24I'm gonna use a torch, because that's all I have.
02:25So I'm gonna char the heck out of these.
02:28I'm gonna burn the skins.
02:29This is gonna be more of a smoky chili, like I was saying.
02:32This is how we're gonna get some of that flavor.
02:33I love charred poblano.
02:35The taste is amazing.
02:36And the sound of this.
02:37It's a nice sound.
02:40Really char it, really burn that skin.
02:43I'm gonna get a nice big crock pot or Dutch oven
02:46or whatever you have.
02:47If you're doing this in a slow cooker,
02:48the same thing works.
02:49We're gonna get this on medium high heat
02:51and we will start to saute our onions
02:54with a little bit of olive oil.
02:55Once those poblanos are nice and charred,
02:57we're gonna put them into a bowl, just like that.
03:00Plastic wrap works, or I have this lid
03:02that fits over these bowls.
03:03That's gonna work perfectly.
03:04What we're gonna do, seal it up.
03:05That's gonna steam and that's gonna help us
03:07rinse all that charred skin off in the end.
03:08So we get all that smoky flavor in there,
03:10but you're not eating the burnt skin.
03:12So set this aside.
03:13We'll come back to this.
03:14Go right in.
03:16Plenty of salt.
03:18After about two, two and a half minutes,
03:19once those are just softened up a little bit,
03:22we're gonna add our pork and our beef to that
03:23and break all of that up.
03:25You don't want any big pieces.
03:26You want it all nice and ground.
03:28You wanna do this before the onions and peppers
03:31are done cooking all the way through
03:32because that way they'll continue to cook now with the beef.
03:34We will season it.
03:35Cumin, chili powder.
03:37Now cumin and chili powder, with your chili,
03:39these are your main flavors.
03:40These are the ones that you're really tasting.
03:42You have some mustard powder, garlic powder,
03:44onion powder, paprika, cayenne pepper.
03:47I think I got them all in there, a lot,
03:49but a good chili has a ton of flavor in it.
03:51Give that a mix.
03:52Yep, now we're cooking.
03:53Keep breaking all that meat up.
03:55Now garlic can go in.
03:57Tomato paste is going right in here.
03:59Tomato paste, whenever you're cooking with tomato paste,
04:01you wanna push it to the side,
04:03push everything to the side a little bit.
04:04It's super concentrated.
04:05There's super raw flavor.
04:07So you wanna give it time to kind of cook a little,
04:08not long, but just cook a little bit on its own.
04:11Look at that, beautiful.
04:12That's just great color.
04:14That's seasoning alone.
04:15Remember, when you're doing a dish
04:16that's layered like this, salt as you go.
04:19Those poblanos have been sweating,
04:20so what I'm gonna do, we're gonna go over to the sink.
04:22If you do this and you smell,
04:24you're gonna go, wow, that's,
04:25you're gonna wanna try this, is what I'm saying.
04:26The smell is beautiful, and give that, smell that.
04:28Tell me that doesn't smell great.
04:30Oh, wow. Yeah.
04:31Really nice.
04:32It does a beautiful thing
04:32when you do this to a poblano pepper.
04:34That char just comes right off,
04:35and what we can do, we can even rip it open a little bit,
04:38take all the seeds out, take that core.
04:41You don't need to leave that in there.
04:42I'm just gonna take the poblano, dice it up,
04:45and it's already pretty soft,
04:46and what I'm gonna do is cooking on that heat
04:47for a little bit.
04:48Boom, goes in.
04:49All right, now we're building,
04:50now we're getting somewhere, but wait, there's more.
04:52Remember, I talked about more heat.
04:53Chipotle pepper in adobo here.
04:55Now this is spicy.
04:56All chipotle peppers are are dehydrated jalapenos,
04:59but then they rehydrate them and smoke them,
05:01and that's how you get beautiful chipotle flavor.
05:04These, we're leaving the seeds and leaving everything in.
05:05These are spicy, but they'll get you more
05:08on the back of the tongue.
05:09They're not gonna hit you right away.
05:10You're gonna go, and then the heat comes.
05:12So about two of those,
05:13and then we can adjust and always add more.
05:16Two of those chipotle peppers are going in,
05:17and then that sauce that comes in the can,
05:20we want tons of flavor in that,
05:21so a little bit of that in there.
05:22Boom, okay.
05:23I wish you guys could smell this.
05:24This smells incredible.
05:26Next, we're gonna go in with a can of diced tomatoes.
05:29You can use crushed tomatoes too.
05:31I like diced tomatoes, but use all the juices.
05:33Leave all the juices in there from the tomatoes,
05:35and then beans.
05:36I'm using a mixture of pinto beans and red beans,
05:38and I like a decent amount of beans.
05:40This is like a can and a half of beans.
05:42It's probably about two cans of diced or crushed tomatoes.
05:45I only used one, I don't know why,
05:47so we're gonna add a little bit more.
05:48I'm gonna add some beef stock here.
05:50A good chili has a little bit of sweetness in it too,
05:53so a lot of people use chocolate.
05:54You'll see dark chocolate put in.
05:55Brown sugar is a great option.
05:57I am gonna use a Pepsi Zero sugar here.
05:59Actually, you know what?
06:00I'm gonna use a regular Pepsi,
06:01because I want that sugary flavor.
06:03I love Pepsi Zero sugar.
06:04It's a great choice.
06:05It goes great with chili,
06:06but just for the sake of having some sweetness,
06:08you're gonna add a splash of Pepsi.
06:10Brown sugar, though, works great.
06:12That's gonna get stirred in.
06:13Now, what we're gonna do
06:15is we're gonna bring this up to a boil,
06:16reduce to a simmer, cover it,
06:18and you're gonna wanna let this go
06:19the longer the better, at least an hour,
06:21because technically, everything's cooked right now.
06:23We could eat it and it'll be warm.
06:24It's not gonna be the same.
06:25You want everything to reduce.
06:26You want all those flavors to meld together.
06:28You want that meat and those beans
06:29to kind of break apart and become one almost,
06:32so this is gonna get covered and simmer for about an hour.
06:35Let's say you put too much beef stock in
06:36or too many crushed tomatoes and you have too much liquid.
06:40No problem at all.
06:41That's the beauty.
06:42Just leave the cover off and let it reduce, let it reduce.
06:44It'll naturally thicken that water.
06:45Everything will evaporate, cook out of it,
06:47and you'll have a very flavorful, delicious chili.
06:49This needs a little bit of salt, a little pepper.
06:52Okay, and then the final thing is a little bit of soy sauce
06:54and a little bit of Worcestershire sauce.
06:56Probably equal portions, but that's it for an hour.
07:00Okay, while that chili is blipping away,
07:01we're gonna make a quick-season sour cream.
07:03I love sour cream as a little dollop to finish my chilies.
07:06This is optional.
07:06If you don't like sour cream, fine, skip this,
07:08and also, if you just like plain sour cream, skip this too.
07:11This is completely optional.
07:12We're doing a little bit of bonus here,
07:14and because we're using so much spice
07:15and so much smoky flavor,
07:16a little bit of lime juice helps cut through that.
07:17Some smoked paprika, a little bit of parsley.
07:20Boom, give that a mix.
07:23Little touch of salt.
07:25Perfect, boom.
07:26Get the lime juice in there, get a little bit of paprika.
07:28It's very simple.
07:29All right, guys, our chili has been cooking
07:31for about an hour for the last 20 minutes.
07:33I just popped that lid off to help it reduce a little bit,
07:35and look at that.
07:36We have an amazing-looking chili right here.
07:39This is gonna be incredible, and to try it out,
07:41we got Max in the house.
07:42Big chili guy or what?
07:44Of course, how can you not be a big chili guy?
07:46Weather's turning.
07:47Yeah, that's what I was saying.
07:48It's finally fall, finally cold, so.
07:50I like, this is a nice, chunky chili, you know,
07:53with a lot of meat, a lot of beans.
07:56Yeah, I'm a big beans guy in the chili,
07:57but this is, you're gonna like this.
07:59I mean, this is a big old bowl of chili.
08:01You're a sour cream and cheese guy?
08:02How do you get this chili on now?
08:03I made a seasoned sour cream just for you, Max.
08:06Get something like that,
08:06and I got some cheddar cheese here.
08:09This looks incredible.
08:10I think, I think this is gonna be
08:14one of the best chilies I've ever made.
08:19Fresh parsley, little bit of lime juice,
08:20little bit of, that's it, that's all you need.
08:22We have our game day chili now, Max.
08:25This chili tastes incredible,
08:26but every crave-worthy bite is better with Pepsi.
08:30You know I love Pepsi.
08:31I'm gonna grab a Pepsi Zero Sugar here.
08:32I'm gonna top myself off, and then give you the can.
08:35That's for me, that's for you.
08:38Yeah, let me get a little sour cream.
08:41That cheese is already melted.
08:43That's a perfect bite right there.
08:48Oh my God.
08:49That is so good, and sour cream.
08:51Oh my God.
08:52For a game day, you guys are gonna be all set right there.
08:54You can make chili dogs, you can do anything with it,
08:56but for a cold fall day, nothing better than a good chili.
08:59Guys, that's gonna do it for this episode
09:01of Taste of Tailgating, presented by Pepsi.
09:03We'll see you next time.