Best Beef Chili Recipe Ever (But Good for You)! – Rustic As F#%K

There’s a reason chili cook-offs are a thing. And that reason is because Chili is the true test of a cooks badassery in the kitchen. Today, Noah will show you his take on the classic, with a few healthy additions. (Veggies are totally rustic. Like, O.G. Rustic). Subscribe:

We here at Tasted are committed to helping you cook like a badass. Which is why Noah’s showing you how to make chili not from a can, and like a pro. This recipe is infinitely adaptable, so add or leave out stuff. We don’t care. It’s Rustic as F#%K.

Did you enjoy this cooking demo? Are you going to make a batch of chili right now? Do you want to call Noah out on his chili sacrilege for including or leaving out some essential ingredient? (BRING IT ON!!!) What other foods would you like to see get the RUSTIC as F#%K treatment?

Want more Noah? Check out The Food Feeder:

Are you going to make these dressings at home? Are you going to pour these beautiful homemade dressings on pre-packaged salads and hot wings, just to mess with Noah’s mind? What other recipes would you like to see Noah make? What food abominations are coming out of your kitchen would you like Noah to correct?

RECIPE, for those of you who didn’t take notes. (LAZY)

2 lbs Lean Ground Beef (908 Grams)
1 Bunch Swiss Chard (about 11-12 ounces, 310-340 grams)
2 Medium Yellow Squash, cubed
2 Cups onions (10oz or 280 grams)
5 Cloves garlic, chopped
3 Anaheim Chiles, seeds removed and chopped (these are very mildly spicy chills. You can substitute green bell peppers if desired)
Salt & Pepper to taste
1 Tablespoon Tomato Paste (15 ml)
2.5 Tablespoon American Chili Powder (25 mL/ 24 grams)
1 Tablespoon Ancho Chile Powder (5 ml)
1 Tablespoon Dried Oregano (5 ml)
1 Tablespoon Ground Cumin (5 ml)
1 Can of Light Beer (12 oz or 375 mL)
1 Can (13 oz) Red Kidney Beans, drained and rinsed
1 Can (28 oz) Chopped Tomatoes
1 Cup Red Lentils, washed (240g)
2 Cups Chicken Stock (480 ml)
2 Oz Bittersweet Chocolate (56 grams)

Heat oil in a heavy pot or Dutch Oven over medium-high heat. Add beef, season with salt and pepper, and cook until browned. Add oil if necessary to keep from drying out.
Cook until most of the liquid from the beef has evaporated off.

Remove beef to a bowl, Add onions, chills, garlic, and cook until onions have softened. Add beef back to pot. Add tomato paste, cook for a few seconds, and then mix everything to combine.

Add spices, mix, then pour in the beer. Sitr, then let beer cook off. Add chard, squash, and season with salt and pepper. Stir, and add tomatoes and lentils.

Bring to a simmer, then add chicken stock. Lower heat until chili is just simmering. Add bittersweet chocolate, stir in until melted. Cover, and cook, stirring occasionally for 1 hour, or until the chili is as thick as you like it.

Chopped Garnish:
Lime Wedges

Dice the onion and Jalepeño fine. Remove cilantro (aka coriander) stems, then chop roughly (rustic!). Garnish with as much or little of each as you want. That’s why it’s garnish.

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