I love how relaxed Kenji is with most of his cooking and his techniques, but is so strict when it comes to dicing onions 😆

@etherealg3940

Жыл бұрын

Goes from the cadence of your favorite art teacher in HS to pure Terminator math in a second.

@scottrowland7448

Жыл бұрын

I appreciate this technique but I'm not sure it really matters in the end I've done both ways and it doesn't really matter. I still respect it though.

@Steven_Edwards

Жыл бұрын

I tend to be the other way, I am pretty strict with following recipes to ensure I don't screw it up, but then my slicing and dicing technique looks like someone asked a four year old to do the knife work.

@peterconrad861

Жыл бұрын

Probably because of a bunch of people who will come whining in the comments that some other way makes more even dice, or some other way is better because they've always done it that way. When in reality Kenji has done the math that actually shows the best way.

@shredosaurus

Жыл бұрын

Haha! Those onions do look perfect, but one wonders how important could perfect onions be in a dish where everything is cooking down into a mushy paste anyway lol! Still a cool technique tho. I use it.

i love kenji's recipe videos because you can tell his house is lived in ha. i don't mean that disrespectfully, but it makes me feel like i can better relate to him. so many youtube chefs have such perfect, pristine kitchens & i know most people don't live that way. i love to see kenji's sink with dishes and other random items laying around bc that's how my kitchen looks!

@capers72424

Жыл бұрын

Yep! Life happens there, good life!

@Dexterity_Jones

Жыл бұрын

My mother in law says a house should be clean enough to be healthy, and dirty enough to be lived in.

@MaddRezz

Жыл бұрын

oh some of these cooking channels are corporate made from the start

@adriangonzalez3600

Жыл бұрын

My favorite part is when Kenji has to go to the other side of his kitchen island in order to use the blender that's tucked in this awkward corner

@organizerbmo

Жыл бұрын

Yeah Ethan Chlebowski's new place is so empty and like empty of character. Which is probably better in terms of visual shots and focusing attention where needed but def makes me connect to it less

5:49 "Unless you're doing like a steamed... A steamed ham..." When are you going to show us the Aurora borealis in your kitchen, Kenji?

@goat666db

Жыл бұрын

Localized entirely in your kitchen?

@StUCaboose

Жыл бұрын

I'll bet Kenji steams a great ham

@AYOOOOOOOOOOOOOOOOO0

Жыл бұрын

Well Kenji, you're an odd fellow, but I must say: you steam a good ham

@fisheloph

Жыл бұрын

I didn’t know Kenji was from Albany.

@user-nx5yr8mh8m

Жыл бұрын

Hohoho, no! Patented Lopez-Altburgers. Old family recipe!

Love this different take on cooking video format. Full POV without any cuts. Really gives you perspective on the kitchen management component of cooking which a lot of cooking videos leave out.

what i love about kenji is that if he says a meal is easy and for the weeknights, it's gonna be easy and for the weeknights 10/10, no notes

Chili is basically America curry. There are a lot of ways to do it, none of them wrong. You got meat, you got chiles, you got cumin, you got chili, whatever else you do with it.

@timbo11

Жыл бұрын

I never thought about it this way, youre right.

Kenji is a Chili guy.. That's why he is so cool

@scottrowland7448

Жыл бұрын

Yeah, but no. If science is important then resting the chilli is more important. Tomatoes undergo a... transformation that changes the flavour for the better. It's the same for any prominent tomato based ingredient/flavour. To my pallet and family. Having said that I would still gobble down anything Kenji presented.

@bushDid911

Жыл бұрын

​@@scottrowland7448 You must be fun at parties

@scottrowland7448

Жыл бұрын

@@bushDid911 more thank you, chill

@Lennart3102

Жыл бұрын

What makes him special is that he stays cool even with chillis usually being hot!

@Bryan-wt2ef

Жыл бұрын

@@scottrowland7448 shut up

I'm gonna go full heretic here, but I find that a great way to stretch chili is to use it as a topping for rice. A sort of rice bolognese if you will.

@timbo11

Жыл бұрын

That's a nice idea. I mean, we already put chili over spaghetti (Cincinnati chili I think its called)

@Lowekinder

Жыл бұрын

Thats always how I stretch my leftover chili as well, we should form a cult

@Bigbubba1993-

Жыл бұрын

I do this to gain weight 🤣🤣 works pretty well. Gotta keep them gains coming in man.

@steamr0ll

Жыл бұрын

I grew up eating chili over rice and it wasn't until I was in my 20s that I realized that most people DON'T. I still eat it that way, I think it is delicious.

@Daphoid

Жыл бұрын

No judgement here. I stretch everything with rice, potatoes, noodles, bread, you name it - I've put it on there. Heck I'll grab soft tortilla and throw anything I have around in there and eat that for lunch. Including making PB&J's in them :P

Kenji, I definitely credit you for helping me build an intuition for cooking and being more comfortable not using recipes. It helps so much that you always focus on techniques, the qualities of ingredients (grassy, fat-soluble, high surface area, etc), and the rationale behind your decisions. Thanks for the incredible content! I made a pizza last night - got the dough recipe from my brother but improvised the sauce and it was genuinely some of the best pizza I've ever had

@timeisntreal

Жыл бұрын

What did you do for the sauce?

@fuse625151

Жыл бұрын

@@timeisntreal Crushed san marzano tomatoes, in a saucepan with olive oil, salt, pepper, a handful of chopped kalamata olives and their juice, a parmesan rind, and some italian spice mix. simmered until the tomatoes were as sweet as I wanted!

I made this tonight, following the video rather than the printed recipe. I love how it’s so easy to throw in some improvisation. Just as an example, I added the following with HUGE success: 1. Diced jalapeño and habanero 2. Two chipotle chilis in adobo 3. A teaspoon of smoked paprika 4. A spoonful of gochujang with the tomato paste 5. A chunk of Mexican chocolate 6. I deglazed with some bourbon Holy crap, it was so good!

@TamarLitvot

11 ай бұрын

Mexican chocolate- wow, would never have thought of that. But mole is, after all, savory so why not!

@murali1981in

8 ай бұрын

Interesting. Where do you get Mexican chocolates?

@Cristieagle

7 ай бұрын

@@murali1981in just throwing in dark chocolate chips will do the trick tbh

@murali1981in

7 ай бұрын

@@Cristieaglethanks 🙏🏽

@drum27

6 ай бұрын

Paprika always for me. I add ground coriander also...

Kenji using pre-shredded cheese is really comforting for some reason. It’s a reminder that not everything in a recipe needs to be “perfect” to taste good

@dhallett77

Жыл бұрын

Yet, the onions….

@HP-hu2fw

Жыл бұрын

@@dhallett77 I mean the onions should always be perfect haha

@dhallett77

Жыл бұрын

@@HP-hu2fw i was clumsily trying to agree

@monky82

Жыл бұрын

yes! that and canned beans. one of us, one of us

@Nopulu

8 ай бұрын

Lol these Kenji nut huggers... Dude can't even use normal ingredients without people praising him! I mean I get what you're saying, but my goodness, he's just a person cooking food!

i am retired, living ín Mexico, and i add chipotle chilis in adobo sauce and a bit of chocolate. not for everybody but my friends and children here love it.

This is a great channel for people learning how to cook. "Usually has onion powder, but I'm out so not using it" "Normally use dark red kidney beans, but this is what I have" Cooking is about making due with what you have or what you like. Add more or less of an ingredient based on your personal preference. Baking is science. Use your scales and measuring cups there. Cooking is with the heart. Use what you have and what you love.

@tinakwan6485

Жыл бұрын

Well saiid. Nailed the best of Kenji 😊❤

Kenji, you provide my life with immense joy I hope you and your family are well, it seems so in the videos. I always have respected the way you protect your children from being in the public eye and keeping the focus on the cooking and knowledge. Love the content, and look forward to your next book!

@R.Akerman-oz1tf

6 ай бұрын

@PeachandTree I'm fairly noob here. Do U know of any Kenji vids using Oyster sauce?

I feel like @kenji has been teasing us about this mathematically ideal onion cut research for 1-2 years now; bring him on your next video already and share the nerdy science we’ve been waiting for!

@CerpinTxt87

Жыл бұрын

Onion math or no balls

@estonia77

Жыл бұрын

As KJ Dude said, here you go: kzread.infoUgkx3h7mFaqYTgz9F9FEc6cWSThpRNLP3LTO

@TheBobsalamander

Жыл бұрын

It's a little underwhelming

I always learn so much watching these POV kitchen videos. Watching them over the last few years I feel like I’ve absorbed so much subtle information and technique… watching the way you cut an onion or, in one of your videos, seeing how carefully you washed your hands and workspace after handling flour…. Just things i would never learn watching a regular old, highly edited cooking video/cooking show

You gotta try the baking soda trick for browning ground beef. You just add a tsp per pound, mix it up, and let it sit for 10-15 minutes. It keeps the moisture from pouring out and steaming the meat. Saw it from America's test kitchen and have used it ever since.

@jeffrdrama7984

Жыл бұрын

Before or during cooking?

@ask_jeebs

Жыл бұрын

@@jeffrdrama7984 before and give it about 15 minutes then toss it in.

@tronapostle1322

Жыл бұрын

You can also just keep cooking it. The beef will expel a bunch of water and fat so just keep cooking until that water evaporates and now you're frying your beef which will give it those browned beef flavors you're looking for. Never heard of the baking soda thing. I will give that a try next time.

@jeanniebrooks

10 ай бұрын

I was pretty sure Kenji knew about the baking soda trick….but now that you mention it, I can’t recall if I’ve seen him use it….it’s used to marinate the meat prior to wok cooking too, about 15 min before, same thing. Hmmmm….

@robi3228

10 ай бұрын

and then it blows up

I just had to say THANK YOU your whole channel and existence is wonderful ❤ I made a sort-of-chili with this video and the pressure cooker recipe for my birthday shindig, and it was a hit! Never again will I make a bland, sad, lifeless meal when I have such straightforward, loving insight and inspiration from Chef Kenji 😊

I love this concept so please, yes, post more of them. Thank you!

Love to watch you cook. Thank you for what you do!

I love you so much, Kenji. Thanks for making my life better.

Newbie here from Wales, UK! Why have I not found Kenji before! Informative, easy going guy, very knowledgeable and such a relaxing vibe and easy to follow. I'm getting my head round what you call some food items, i.e ground beef, we call it mince, but that's what it's all about, sharing and learning every day. Have subscribed so off to binge watch more videos!

@capers72424

Жыл бұрын

Welcome!

@sanachanto

Жыл бұрын

You are in for many treats :)

@tiacho2893

Жыл бұрын

Welcome!!! Some of us have known him from his America's Test Kitchen days or his later stint at Serious Eats. This decades long history should provide you with endless resources for your cooking adventures. Also, you will inevitably come across his books of which Food Lab and The Wok are excellent but hefty and a bit pricey. As a former line cook and current home cook with a science background, I have never regretted buying either. PS I own a UK edition cookbook and I had to Google caster sugar, aubergine, and roquette.

@meh13162

Жыл бұрын

@@capers72424 Thank You1

@meh13162

Жыл бұрын

@@sanachanto Right! Can't wait, have binged lots, Kenji is amazing!

I enjoy these videos SO much. AND I learn from them, what a combo

I've been meaning to look for a good chili recipe while the weather is cold, and here I find one of my favorite chefs making a super simple one. Perfect!

I just finished making this, it’s absolutely amazing. Takes chilli to a whole new level.

"I know people roll their eyes 'you add fish sauce to everything' ,,, well I like fish sauce." Had me laughing out loud!

Love you Kenji!

Thanks Kenji, great chili in a hurry. Love how you constantly riff on your dishes with what you have on hand and your mood. Makes cooking so much more enjoyable than slavishly following a recipe EXACTLY. Cooking should be relaxing and fun not a chore. Besides, how can you find out what tastes best if you're not willing to experiment?

The thickening with Maseca was such a nice touch that I haven't ever really thought of. I tried it in a vegetarian chili and am now a lifelong fan!

Kenji, I would love to see a molcajete video! Advice on buying them, cleaning and care, maybe a few easy recipes or simple uses, etc. I’ve always wanted to get one seeing your use of it but just figured it’d be cool to see a full video talking about it!

@Errhhk

Жыл бұрын

Clean them with soup and water

@nyanlinsoe23

Жыл бұрын

@@dogcatdogable chicken noodle

@nodramas22

Жыл бұрын

Get one made of real granite or other igneous rock and you can clean with just soapy water and a good scrub, if you have a cheaper one made of porous rock you can get rid of smells by grinding dry rice, possibly with baking soda and white vinegar

Terrific Kenji, and very much like I make on a cold, winter day! I do enjoy it in the small Frito bags or the “walking tacos” as my kids call it. Can’t beat it!

I used this recipe tonight. It tasted great, the family loved it. Thanks for posting it!

I love this. I thought I was nerdy about the math in dicing an onion. So glad to see I am not the only one. I do the exact same with dicing. Except I do the horizontal cut first so I don't have to hold the onion together while doing it.

My mom adds fish sauce to her spaghetti and chili 😂 secret ingredient that just takes it up a notch ❤

@scottrowland7448

Жыл бұрын

The real secret ingredient is cocoa powder. Prove me wrong.

@TheWibbo

Жыл бұрын

i do the same fish sauce = anchovies staple italian ingredient

@jessicarossman2966

7 ай бұрын

I do that now too! But i also have anchovie paste for the tomato based beef dishes like this.

Just made this. It's fantastic.

I'm definitely going to be making this tomorrow. Thanks for the vid, excited to try it

Misread it as “15-minute weeknight chill”. Thought Kenji was branching out into mood vids. Insta-clicked as usual. Stayed for the chili.

I make chIli like this often. I always use Bush's chili beans because they add another dimension of flavor and you don't need any additional thickener. Also, some finely minced mushrooms added to the browning meat give some extra umami, sorta like your fish sauce trick.

@ejwright5655

6 ай бұрын

I like the Charro beans.

so glad you made this video, this is one of the only dishes I make so it's nice to see how you do it

I like how you always consider your dog, and you give out a ton of info too. You're really good at bringing to light the minute but important details.

The ingredients in a little easier-to-read format: 4 tablespoons unsalted butter 2 medium onions, grated on the large holes of a box grater (about 11⁄2 cups) 2 large cloves garlic, minced or grated on a Microplane (about 4 teaspoons) 1 teaspoon dried oregano Kosher salt 2 chipotle chiles packed in adobo, finely chopped 2 anchovy fillets, mashed to a paste with the back of a fork 1⁄2 cup Chile Paste (page 259) or 1⁄4 cup chili powder 1 tablespoon ground cumin 1⁄2 cup tomato paste 2 pounds boneless ground chuck One 28-ounce can whole tomatoes, drained and chopped into 1⁄2-inch pieces One 15-ounce can red kidney beans, drained 1 cup homemade or low-sodium canned chicken stock, or water 2 to 3 tablespoons instant cornmeal (such as Maseca) 2 tablespoons whiskey, vodka, or brandy (optional) Freshly ground black pepper Garnishes as desired (such as grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avocado, and/or chopped cilantro, along with corn chips or warmed tortillas)

@PG13xStevieG

Жыл бұрын

this is incorrect

@CockroachB

Жыл бұрын

TF is this?

@Adremelek

Жыл бұрын

These are the ingredients he provided in the description, which he said multiple times in the video are from the recipe in his book, not exactly what he made in the video. I just found the formatting above very hard to read so I fixed it here.

@Adremelek

Жыл бұрын

@@CockroachB it's chili

Thanks for the tips Kenji, I think your onion slicing 1/1.5 tip is going to be super useful for me! 😀

Thanks for going to all of this trouble. I really appreciate it and I’m looking forward to giving this recipe a try.

Thanks for another great video.

Thank you for the browning tip! Always an issue when I make this kind of chili.

Cleaned up Recipe: Easy Weeknight Ground Beef Chili Ingredients: 4 tablespoons unsalted butter 2 medium onions, grated 2 cloves garlic, minced or grated 1 teaspoon dried oregano 1 teaspoon kosher salt 2 chipotle chiles, finely chopped 2 anchovy fillets, mashed to a paste 1/2 cup chili paste or 1/4 cup chili powder 1 tablespoon ground cumin 1/2 cup tomato paste 2 pounds boneless ground beef 1 can whole tomatoes (28 ounces), drained and chopped 1 can red kidney beans (15 ounces), drained 1 cup chicken stock or water 2-3 tablespoons instant cornmeal 2 tablespoons whiskey, vodka, or brandy (optional) Freshly ground black pepper Grated cheddar cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avocado, and/or chopped cilantro, for serving Corn chips or warmed tortillas, for serving Instructions: In a large Dutch oven, melt the butter over medium-high heat. Add the onions, garlic, oregano, and salt. Cook, stirring frequently, until the onions are light golden brown (about 5 minutes). Add the chipotles, anchovies, chili paste, and cumin. Cook, stirring, until aromatic (about 1 minute). Add the tomato paste and cook, stirring, until homogeneous (about 1 minute). Add the ground beef and cook, using a wooden spoon to break it up into pieces. Stir frequently until the beef is no longer pink (do not try to brown it), about 5 minutes. Add the chopped tomatoes, drained kidney beans, stock, and cornmeal. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the flavors have developed and the chili has thickened (about 30 minutes), stirring occasionally. Stir in the whiskey, if using. Serve with grated cheese, sour cream, chopped onions, scallions, sliced jalapeños, diced avocado, and/or chopped cilantro. Serve with corn chips or tortillas. Enjoy!

Skiing and chili! A natural!

Excellent recipe, easy and super quick as advertised 👌

This came out so damn good. Didn’t have fish sauce but I added a good amount of anchovy paste and it made quite a difference

The fish sauce I can't fault, I tend to throw in some white miso paste with my chillis too! Adds a little salt and funk to it, goes great!

@goat666db

Жыл бұрын

Nice, I’ll have to try some miso next time. I usually do a splash of Bragg’s liquid aminos and/or Worcestershire

@brentonwalters

Жыл бұрын

Same, though red miso for me.

@papageorges6428

Жыл бұрын

so you like fish sauce? you must be a gay fish

Just made this today. Turned out great!

Great tip on the onion slicing method. Thank you.

I am happy to see that my standard no-frills chili recipe is very, very similar to yours. Although I tend to use one larger can of crushed tomato per lb of meat. It's much more tomato forward, but after simmering for a while I don't think it really tastes of tomato. One thing I do instead of fish sauce is add a spoonful of better than bullion, which brings most of the salt needed and bumps up the beefy flavor (especially good with ground turkey). Typically I add a diced bell pepper with the onions too, my kids don't like spicy so it's the best way I have to get some actual chilies in it. Tip for people with picky kids, shredded carrots and/or zucchini just melt into this style chili if you let it simmer until they're very soft. Also helps bulk it up for cheap.

@EricLeafericson

Жыл бұрын

Try poblano pepper along with bell if you get a chance. Poblano is a mild pepper that brings an earthier flavor. I like using more than one kind of pepper, I find they boost each other up :)

Finally. This is my most repeated recipe in The Food Lab. The page where this recipe is on has a lot of splash damage from tomato sauce. Now I can send other people the recipe via this video.

Wow ! I just thought to watch you make chili and I realized that after all these years I've made chili, I never thought to add Worcester to it. But I add it to everything else I cook. Thanks for the lesson ! God Bless !

Thanks kenji!

Kenji, thank you for another personal visit to your kitchen! I love seeing that I do some of the same things as someone with your skill. One thing I always struggle with - how do you keep your board from taking on the garlic and onion smells?

@JKenjiLopezAlt

Жыл бұрын

Oil it regularly.

Just in time for the colddddd in Canada! Thanks Chef!

BACK 2 BACK CHILI BAD BOI! loved both version man. cheers!

thank goodness i found this channel. everything is presented in a practical manner

I do like easy. I'll have to give this a shot!

I made this last night and it was so good! I added garbanzo beans cause I like them 😈 haha thanks for the beanclusivity 💝

Made this for the family tonight and it was a big hit. Followed the version in the video and it was super simple, but super delicious. I ended up simmering it down over very low heat for about an hour and a half in order to get it to a slightly thicker consistency and as all of the liquid reduced the flavor just kept getting better.

I made a pot of this tonight and I used the exact same toppings (cheese, green onion, cilantro, Mexican sour cream) and it was amazing! Really adds some nice flavors.

I hope this time around he goes back and meticulously takes out every single bean last minute

@gabrielmann4634

Жыл бұрын

He’s got beans in it because it’s chili. You’re thinking of hot dog sauce.

@munjee2

Жыл бұрын

@@gabrielmann4634 in his chili con carne video he basically said "this is a traditional texan chili, the more typical one has beans, this one doesn't" at many points, then last second went back off camera and added beans to increase the portion, this is what I was joking about

Corn is a common ingredient in this style of chili here in europe and I personally love it! It provides a great texture and sweetness to the spicy meat! 💯

@schwarzermoritz

Жыл бұрын

This has to be among the worst culinary crimes we've perpetrated as a nation. That, and pronouncing sour cream as if it rhymes with you. Corn has no business in chili.

@SandraudigaVali

Жыл бұрын

@@schwarzermoritz Or we could just let people enjoy what they like lmao. As long as they don't force feed it to you it shouldn't matter

@kevinchristensen8139

Жыл бұрын

@@schwarzermoritz corn in a chili like this sounds great! Idk what you're going on about

Probably my favorite chili I’ve ever made at home. Did not have a whiskey on hand so did a shot of Sapporo at the end - fantastic! Thanks Kenji!

You are the reason for so many late night snacks...

Kenji, it was your recipe that got me to start using whole dry chili's in my Mexican cooking dishes. I actually started sneaking some into my mother's chili without telling her because she is so resistant to changing it. Thank you!

I'm in the process of making this for dinner. It's all simmering right now, the tastes that I've had are VERY good. I think I'll try lowering the the chili powered next time, and should have been more cautious this time, it's not too hot but it's close to too hot :p

@wongobongo

4 ай бұрын

I cut the chili powder to 1 tablespoon and that work for our tastes. Excellent recipe.

Yes! Thank you! I'm making this tomorrow with the chicken stock I just made.

I''ve just had a kid, and I pre-froze a bunch of this chilli beforehand to have some easy reheatable meals that I would look forward to. Thanks Kenji for putting it out there, I know there are plenty of chilli recipes out there but the presentation of this is super accessible.

I used to make this exact recipe in my uni days, with 5 or 6 carrots, bulk up the dish make it last a couple extra days without adding much to the price

@jaredhardegree8377

Жыл бұрын

How much did it impact the flavor?

@frootloot6789

Жыл бұрын

yep i added a white carb like rice and tortilla chips and a pot lasted me a little over a week

@capers72424

Жыл бұрын

@@jaredhardegree8377 the carrots add a little sweetness, but not really noticeable. If you notice, just pump the heat up a notch.

@tiacho2893

Жыл бұрын

@@frootloot6789 Personally I never have maseca lying around. Though, like your idea of tortillas as a side or carb, I usually have a jar of corn tortilla crumbs to thicken chili and as a panko sub for some breaded dishes.

Finally, Finally, Finally!!!! A cook who uses a compost bin! Nearly all of the KZread cooks just throw out every bit of waste vegetable material. It is so easy to compost, we all need to do our part.

So green outside!

Thank you sir!

This is almost the same way i do it. What goes really well with it is a can of corn and i use butter instead of oil. Sometimes i add a diced potato or a carrot but its optional. But what kicks the whole thing up a notch is adding cinnamon and chocolate. I know it sounds wierd but this goes extremely well with this dish. You definately have to try this. Just google it you see im not kidding you ;D. Btw oregano can be grown easily in your garden. Even if it snows in the winter it will come back the next year even bigger.

Bro, kenji just ate a spoonful of chili directly out of a boiling pot, mans got a tongue of steel

@adriangonzalez3600

Жыл бұрын

That was super impressive I'd be out of tastebuds for 24 hours if I pulled that stunt off

@tiacho2893

Жыл бұрын

It's from cooking in restaurants. You quickly develop an asbestos tongue and hands because it's a job requirement. Also, his knife skills show he's familiar with chopping 10 lb bags of onions without breaking a sweat.

just done this as a total cooking rookie and it turned out amazing! thanks a lot

Did a variation on this with venison (because it's what we had) the other week. Riffed my own recipe, but we ended up surprisingly similar! Results were delicious.

This man is a treasure. We must protect him.

I love to use some cayenne pepper in my chili, I recommend it.

@schwarzermoritz

Жыл бұрын

Chef John? That u?

Looks amazing, especially after the toppings. Going to have to make this instead my other chili that takes forever to make. Fall and Winter are coming so that means chili season is about to be in full swing 😎

love your videos man! keep it up!

I was literally wondering how lean the beef was 5 seconds before you mentioned it. 👍

@GlennTillema

Жыл бұрын

I was wondering the same; in case anyone else is wondering he says it at @11:55 - it's 80/20

"If you like beans in chili, put beans in chili. If you don't like beans in chili, but you dislike someone who also doesn't like beans in chili more than you dislike beans in chili, put beans in chili." -You Suck At Cooking

Great recipe sir thanks.

Just made chili last night. Great staple!

Hes a professional chef thats at the point he doesnt care about tradition or expectation, he just kicks ass and records it. What a gentelman.

@silvsilvsilv

Жыл бұрын

Frankie Celenza always says "as long as you know the rules you're allowed to break them"

Just a thought: You should specify what kind of oil you use in every video :)

My ocd loves the way you slice onions 🥰🤙

You’re the bomb Kenji

5:50 Kenji you gotta drop the steamed ham recipe

@steventagg

Жыл бұрын

I thought we were having steamed clams…?

@Sunny_Tang

Жыл бұрын

straight out of Albany

Hey Kenji, not being nosy but since you left and moved away from the restaurant. What have you been up to? Do you own or work at a local restaurant or just focusing on contents (books and KZread). We appreciate all the great tips and contents you share with us. God bless

@christophermccauley4113

Жыл бұрын

I think he finished his book 'The Wok'. He also writes articles for the New York Times. Maybe he has other projects we don't know about yet.

Honestly, when I want chili, this is exactly the sort of chili I crave. Thanks for this casual method that yields excellent results.

Cooked this with slight changes tonight (didn't add cumin or fish sauce, + added sweet corn after beans) and it turned out amazing! Great for dinner and lunch, very spicy too

Kenji you should do a surprise ending where you remove all the beans from this one.

I'm sure everyone else has said this multiple times in the comments but just the fact that he is considerate and inclusive by ending every video with 'guys and gals and non-binary pals' endears him to me enormously. It's so easy, encompassing and nice on the ears that in a better world it would become a standard friendly way of saying goodbye.

ok the browning tip is a life saver, i used to waste a lot of time waiting for the liquid to evaporate only to then re-add the liquid later.

Cooking it on high until its completion means it is under 20 minutes every time! Quick and easy! Thank you!