Nachos go hand-in-hand with Chili con Carne for the perfect meryenda! Let’s see how Chef Boy Logro and Kyla make their own version of this Mexican dish in this video!
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00:00Welcome back to our show, Idols in the Kitchen!
00:02Today, we'll be making a sudden visit dish.
00:06This is what we call,
00:07Nachos with Chili con Carne.
00:10Okay, Kaila, let's start!
00:11Alright!
00:12Okay!
00:13First of all, of course,
00:14we'll add some olive oil,
00:16garlic,
00:17and onions.
00:19Okay!
00:20For those who don't like onions,
00:22Chef, what's a good alternative?
00:24Okay!
00:25For sautéing.
00:26That's a good question, Kaila.
00:27You can use celery.
00:29Celery.
00:30Or leeks.
00:31I don't like leeks.
00:32Onions are still leeks.
00:33Ah, okay.
00:34Just use celery.
00:35So you'll be safe there.
00:36Okay.
00:37Or vinyl.
00:39What's that?
00:40It's like onions,
00:41but it's not like onions.
00:42It's like celery.
00:43Ah.
00:44Okay!
00:45Alright!
00:46We'll add our tomato.
00:48It still tastes fresh, right, Chef?
00:50Yes.
00:51It's different.
00:52I noticed that too.
00:53When we cook pasta,
00:55the taste is different.
00:57It's fresh.
00:58It's fresh.
00:59Yes.
01:00Because if it's canned,
01:01it has an aftertaste.
01:03Unlike if it's freshly canned.
01:05Okay?
01:06Yes.
01:07There.
01:08That's my favorite.
01:09Okay.
01:10That's your favorite, right?
01:11That's your favorite, right?
01:12Okay.
01:13Any kind of ground beef, right, Chef?
01:15It can be sirloin,
01:17ground beef.
01:18I don't like that.
01:19That's more delicious.
01:20Wagyu is better.
01:22Wagyu is expensive, right?
01:23Wow!
01:24But normally, in Europe,
01:26when they use this,
01:28chili con carne,
01:29they use tinderloin.
01:30Ah, okay.
01:31We'll add five spices.
01:35What are those?
01:36Five spices.
01:37Cumin,
01:38thyme leaves,
01:39rosemary,
01:40and then,
01:41ground powder.
01:43These are the thyme leaves.
01:46Okay.
01:47Then,
01:48our...
01:49What is it called?
01:51If I'm wrong,
01:52it's called bilip.
01:53Bilip.
01:54Ah, okay.
01:56That's why it's called bilip.
01:58It's just like bilip, Chef.
01:59It's just like bilip.
02:00It's just like laurel, right?
02:01Yes.
02:02Then,
02:03of course,
02:04we don't lose our chili powder
02:06or paprika.
02:07Okay.
02:08To make it red,
02:09we'll add paprika.
02:10Paprika or chili powder.
02:11Right?
02:12Chef,
02:13the question is,
02:14what does bilip do?
02:15What will it help with the dish?
02:17Oh my,
02:18bilip in our country,
02:19just like in the Philippines,
02:20we like to call it laurel.
02:22Yes.
02:23If adobo doesn't have laurel,
02:24if you cook it without laurel,
02:25it won't be complete.
02:26Yes.
02:27Because we'll boil the laurel.
02:29Yes.
02:30It's like when you cook,
02:31your day won't be complete
02:32if there's no laurel.
02:33Yes.
02:34And second,
02:35this is what we call
02:37dried basil.
02:39It smells good.
02:40Oh my,
02:41we use that.
02:42We use that.
02:43When we cook eggs,
02:45we add basil.
02:47The fresh or the...
02:48The...
02:49Powder.
02:50The dry.
02:51The powder, like that.
02:52Really?
02:53Yes.
02:54We didn't add salt.
02:55It's okay, right?
02:56Yes, it's okay.
02:57It's okay.
02:58Then, Kayla,
02:59when our kidney beans reach...
03:01This?
03:02Kidney.
03:03All of it?
03:04All of it.
03:05There.
03:06The kidney beans need to be cooked.
03:08It can't be hard.
03:09And we'll soak it.
03:10It can't be like that.
03:12It smells good.
03:13It smells good, right?
03:14Yes.
03:15You love hot?
03:16Yes.
03:17Yes.
03:18How about Kayla?
03:19You love hot?
03:20Yes.
03:21Yes.
03:22This one?
03:23Just two, right?
03:24Just two?
03:25Yes, just two.
03:26Or just one?
03:27Because we might burn our ears.
03:31So, that's two.
03:32No regrets, okay?
03:34You're all agreeable.
03:35They're sexy.
03:39Cinnamon.
03:40There.
03:41Stick.
03:43Cinnamon stick.
03:49Salt, yes.
03:50More, more.
03:52More salt.
03:55Then, black pepper.
04:00Good.
04:02More, more pepper.
04:03We added a bit of chicken stock.
04:05If you don't have chicken stock,
04:06you can add water.
04:08Water.
04:09This is an exercise, Chef.
04:10Yes.
04:13What is that?
04:14This is just chicken stock.
04:16Ah, okay.
04:17It's done.
04:19There.
04:20Right.
04:23There.
04:26There, right?
04:27Wait until it's a bit dry
04:28and the oil comes out.
04:31The juice of our beef.
04:36Okay.
04:38Where's your spoon?
04:40Oh, I already put it.
04:42Huh?
04:43Oh, wait.
04:44Okay.
04:46Wow.
04:48The aroma is so good.
04:49It's perfect.
04:55Is it okay?
04:56Yes.
04:57Are you sure?
04:58Yes.
04:59So there, it's delicious.
05:00Alright.
05:01Let's put it here.
05:03Of course, let's remove the bay leaves.
05:06Our, even the cinnamon stick.
05:09You might eat something.
05:10Wow, bro.
05:12This is so hard.
05:14This is so hard.
05:16You're right.
05:17It's hard.
05:22Chef, it's hot.
05:23Huh?
05:24No.
05:25It's not hot.
05:26I'm used to it.
05:27I'm already heat-proof.
05:28There.
05:29Here's another one.
05:30Okay.
05:31Now.
05:32Let's put it here.
05:33Is it okay?
05:34Just in the middle.
05:35There.
05:36Yes.
05:38Let's put it in the middle.
05:39It's delicious.
05:40All of it.
05:41It's beautiful.
05:42There.
05:43Here's our,
05:46Knotsauce.
05:47Let's put it on the side.
05:48There.
05:51Chef, let me help you.
05:52It's okay.
05:53Just put it on the side.
05:54On the side.
05:57Hey, this is perfect for parties.
06:00Now,
06:01Kayla, put the cheese on top.
06:06Okay.
06:07Wow.
06:08It's delicious.
06:09Put it until the Knotsauce.
06:10All of it, Chef?
06:11Yes, all of it.
06:12So that it's delicious.
06:13Yes, all of it.
06:14It's already paid for.
06:15There.
06:16Let's go.
06:17Just big tomatoes.
06:18Okay.
06:22Do you also like it?
06:24It looks like you're not breathing.
06:25You're doing this.
06:27They're already hungry, Chef.
06:28They're not breathing.
06:29It's like,
06:31They're all eating.
06:32You're all eating.
06:34There.
06:36Let's put it on top.
06:38There.
06:39Okay.
06:40Then,
06:41Let's put it here.
06:43There.
06:45I want to do this.
06:47Okay, Kayla, let's go.
06:48Okay.
06:49Okay.
06:50Okay.
06:51Ping, ping, ping, ping, ping, ping, ping, ping.
06:52Ping, ping, ping, ping, ping, ping, ping.
06:53Ping, ping, ping, ping, ping, ping, ping.
06:55Yes.
06:56Okay.
06:57Here it is.
06:59Nachos Chile con Carne.
07:01Let's eat!
07:11Yeah!
07:12Masarap siya, taman-taman yung anghang niya, tapos nalalasaan mo lahat ng ingredients.
07:18Sa lahat ng mahilig sa chips, pero ayaw ma-feel na guilty sa pagkain ng chips, this is perfect
07:27for you.
07:28Kasi at least kahit pang healthy siya, healthy.
07:30Ang meaty niya, cheesy, atyaka crunchy.
07:33Perfect.
07:34Nachos with chili con carne, it's very ideal for any type of party, especially cocktail
07:38party.