Exploring the World of Chili: Controversies, Recipes, and Flavor Adventures
In this episode of the Okayest Cook podcast, host Chris Whonsetler and co-hosts Colton Heiniger, Andy Heiser, and Corey Cole delve into discussions about chili, the most controversial stew. The co-hosts share their experiences and experiments with making chili, including unique ingredients like venison, orange juice, and espresso salt to enrich flavor profiles and textures. Conversations also touch on liquid smoke, various ways of incorporating beans, the importance of sourcing ingredients for flavor enhancement, and the concept of chili as a versatile dish ideal for experimentation. Moreover, debates arise over the inclusion of ingredients such as pasta and sweet potatoes, the classification of chili versus stew, and personal preferences for spice levels. The episode encapsulates a rich exchange of chili recipes, cooking tips, and the cultural significance of this beloved dish.
AI GENERATED ‘CHAPTERS’
00:00 Welcome to the Okayest Cook Podcast: Setting the Table
00:52 The Great Chili Debate: Seasonal Sensations and Personal Discoveries
01:25 Week in Food: Stew Surprises, Bacon Wrapped Delights, David Chang's Netflix Show & Venison Stew
07:04 Diving into Chili: Ingredients, Techniques, and Controversies
09:08 Chili Additions Debate: Sweet Potatoes, Pasta, and the Definition of Chili
20:04 Chili and Its Companions: From Cinnamon Rolls to Peanut Butter Sandwiches
25:49 The Versatility and Variations of Chili
26:06 Venison Chili: A Game Changer
26:47 The Great Beef Debate: Store-Bought vs. Local
27:04 Exploring Chili Ingredients: Pork, Venison, and More
27:38 Chili Controversies: Chocolate, Beans, and Regional Differences
28:48 Chili as a Meal Prep Masterpiece
29:58 The Art of Making Chili: Techniques and Tips
31:19 White Venison Chili: A Unique Twist
32:43 Chili Preferences and Family Recipes
34:42 The Cultural Impact of Chili on Hunting Season
34:42 Chili and Weather: The Perfect Cold-Weather Dish
37:40 The Role of Beans in Chili: A Heated Discussion
39:51 Experimenting with Chili: Encouraging Culinary Adventures
50:15 Final Thoughts and Chili Tips
52:16 Chris's Ultimate Chili Recipe Revealed
Chris' Chili Recipe
Ingredients
1 pound ground venison
1 pound bulk Italian sausage
1/2 pound bacon
4 (15 ounce) cans beans, drained & rinsed - kidney, pinto, black
2 (28 ounce) cans tomatoes with juice
1 (6 ounce) can tomato paste
1 tablespoon minced garlic
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
4 cubes beef bouillon (4tsp)
1/4 cup chili powder
1 tablespoon dried oregano
1 TBS ground cumin
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1/4 cup beer
1 tablespoon Worchestershire sauce
2 teaspoons hot pepper sauce (Tabasco sauce)
Directions
Brown meat properly (listen to EP3!). Drain off excess grease.
Combine all ingredients in a large pot.
Cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste, but do not cook for more than 6 hrs. Remove from heat and serve, or refrigerate, and serve the next day.
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Crew:
Chris Whonsetler
Email: Chris@OkayestCook.com
Web: ChrisWhonsetler.com
Instagram: @FromFieldToTable & @WhonPhoto
Andy Heiser
Email: Andy@OkayestCook.com
Web: RakeDevelopment.com
Instagram: @andheiser
Corey Cole
Email: Corey@OkayestCook.com
Web: CoreyRCole.com
Instagram: @ruggedhunter
Colton Heiniger
Email: Colton@OkayestCook.com
Web: ElevateAccountingServices.com
