Hey guys! What’s going on? Welcome to Food, Drinks and Rock ‘N Roll. I am Chef Nathan Lippy and today, it’s a little cold outside, so I was thinking we’ll do some of the nice, warm, nice and hearty. So, we’re going to do a Nate's Bangin' Chili.

The cool part about this, this is all the spice. Check this out. We got some smoked paprika which is a really cool, almost like a barbecue smoky flavor. We’re going to use some regular paprika too, some cayenne and some chipotle.

All right, the first thing we’re going to do is dice up some red onion. You could use white onion if you like but I just really enjoy the color and the flavor of red onions. So, you’re nice, little slice and then a dice.

We got a nice big pot right over here. We’re going to add a little bit of olive oil like a nice, medium, high heat, we want a good sizzle. We’re going to go ahead and add some of our chopped garlic, beautiful. We’re going to add our diced onions. We’ll let this caramelize until nice and golden. We’re going to bring out that natural smoothness in the onion. When you caramelize an onion, that sweetness comes out and it’s really beautiful, beautiful onion there. So, let these caramelize just for a little bit.

Alright, once our onions and our garlic are nice and caramelized, we’re going to go with our ground beef. We’re using ground sirloin. You can use anything like a sirloin or chopped or anything like that. Now, we’re going to add it here and let that heat until nice and brown as well.

So, when onions caramelize, it’s caramelizing because of the sugar. When meat caramelizes, it’s actually the protein kind of condensing with all that flavor is, that’s when we’re going to deglaze in the pot.

All right, now it’s time for the fun part. The Jack Daniels, what’s up?! All right, so basically what happen was the meat starts to caramelize in the bottom, so check this out. Okay, this nice, brown bits at the bottom, these little brown bits, it’s called fond, F-O-N-D. We want to deglaze. We’re going to bring all that flavor back into our chili. So, what you’re going to do is we’re going to take a little bit of Jack Daniels. We go right inside, just a little Jack Daniels. See it starts to boil like that. That’s going to release all those brown bits from the bottom, bring those flavors back into our chili. So, you give that a stir, our corn at the top.

For my chili, I like to use some Frijoles Negroes, some black beans and some red kidney beans, right over the top like so. We’re going go with a little bit of lime juice like a juice of one lime. And now, we’re going to go with some crushed tomatoes or one of these big cans like so right over the top. We’re also going to use some canned tomato sauce. If you’re going to make it yourself, awesome, if not, canned is perfectly fine.

So, you want a pretty good balance of beans to meat. Excellent! Alright, now we’re going to go with the spices. All right, we start with some of the chipotle. Don’t add too much. It’s pretty high, remember I say is that the dried jalapeno pepper, so it’s going to get quite a big kick. So, roughly about, let’s say a tablespoon or so. That was good. Then we go with our chili, this is the important part. Most of the spice we’re going to add is the chili, so be generous with this. You can always add more spice, so don’t add too much because you can’t take it out once it’s in there.

We’re going to go with some smoked paprika. This has that really neat, smoky barbeque flavor to it, just about a tablespoon of that. Then we go with some celery salt, same thing, about a tablespoon of each of these spices. It looks good. Then we go with some ground cumin, nice Mexican flavor to it, the same thing about a tablespoon. Then we got some red pepper, a little bit more heat, about half a tablespoon, a little bit of regular paprika, bright color. We add some salt and pepper in here.

So, as you can see, check this out. You got a big amount of spices, that’s what’s going to make your chili awesome. Don’t be afraid of the spice when you’re making chili; that’s key. There’s a big, old thing right there, going to stir all these spices in. We’re going to reduce the heat down to about medium or so. We’re going to let this simmer. I’m not quite finished yet. I am going to add let’s say half a beer for the chili and either half to be for me and we’re good. Also, we’re going to add about a cup, maybe a half a cup of old coffee. I know it sounds silly but we actually want that bitterness. When the coffee is brand new, it’s not quite as bitter. So, when it gets old and cold, don’t throw it away, you can use it on your chili, you know what I’m saying? All right, so stir this in and we’ll let this simmer for about 30 minutes. Let all those flavors come together.

All right, so we’re all finished, nice and steamy hot. It’s time to serve. We give it a nice ladle and we go right, nice, big bowl. Oh, I wish you could smell. It smells so good. You can smell that smoked paprika and the chipotle really, really intense flavors which is what you want the chili. You don’t want your chili to be all nansy-pansy one, you want intense flavors. You know what I mean.

All right, so here we go, last touches. We’re actually done down here. We got some Fritos. You can skip this part if you like. I love it. You got some fresh grated cheese, beautiful and last part, a nice wedge of lime.

Great ingredients, intense flavors, that’s what you want in a chili. Ever know a chili could be so easy, that’s how you do it. Thank you guys so much for hanging out here at the Food, Drinks and Rock ‘N Roll kitchen. I am Nathan Lippy, until next time, rock out!