3 Chilli Con Carne Recipes COMPARED. Which is best?! | Quick vs Classic vs Chef’s Gourmet


– [Narrator] We are Sorted, a group of mates from London, exploring the newest and
best in the world of food, whilst trying to have a
few laughs along the way. We’ve got chefs, we’ve got normals, and a whole world of
stuff for you to explore, but everything we do starts with you. – Hello, this is Jamie and I’m Ben. – Today, it’s one of my
favorite meals of all time, three different chilli con carnes. In front of us we have three different chilli con carnes, each one takes a little
bit longer to make, and has some slightly
different ingredients in it. – We’re gonna show you how to make each and every single one and then compare them at the end, but first, J, which
one are we starting with? – We’re starting with the one that takes the least amount of time, thirty minutes. Here’s two things you may
or may not know about me. Number one, I love me a good chilli con carne. Number two, I’m very impatient. So I’m gonna show you how to
make my quick chilli con carne. For this, I’m gonna be using onion, garlic, beef mince, a selection of spices, chopped tomatoes and tomato purée, kidney beans and a stock cube, a lovely bit of chocolate, and then serving it with
some root vegetable mash. Now just like the other two recipes that are gonna follow me, I’m gonna be using this whopper. To start us off I’m gonna
roughly chop onion and garlic and I’m gonna whack it in
here using the knife blade to make almost a purée, so it cooks quicker. I don’t know about quick chilli, but I’m definitely having a quick cry. Onion’s strong! Quick glug of olive oil and we’ll sweat them off for five minutes. It’ll be fine. With my onions and garlic nicely softened I can go in with my dry spices. We’ve got chilli, paprika,
cumin, oregano, and cinnamon. Essentially, as they’re all dry spices, you’ve probably already
got them kicking around in your cupboard, and they’re a great way to
add big flavours very quickly. And you’ll know it’s the right time to add in your beef mince because after a few seconds of toasting, those spices (sniffs) will get all up in your grill. After about five minutes or so my beef’s got a lovely colour to it so we’re gonna go in
with a little bit more store cupboard ingredients. Chopped tomatoes, tomato purée, beef stock cube, kidney beans, drained, with a little bit of water. And honestly, that is my
chili 99% of the way there, I’m gonna leave it for about
fifteen minutes to simmer away let all those flavours merge, and right at the last minute we’ll melt in some dark chocolate, for just a… You know what I mean, it’s a… But in the meantime, I can make a side, and I’m going for a root veg mash. For a root veg mash use anything
you can get your hands on. From sweet potatoes, carrots, turnips, or even pumpkin. I’m going for sweet potato
and butternut squash, which may or may not actually
be root vegetables, but what’s a technicality between friends? Then slice your veg using
the thick slicing disc. These can now go into a
pan of boiling salted water for a few minutes until
they’re nice and soft and a knife can glide
straight through them. That dark chocolate will
add a really nice richness to the chili, and fool everyone into thinking
it’s been cooking for hours. With my veg drained I’m gonna season it with salt and pepper, I’m gonna use a hand blender
with a masher attachment to mash it all up. Job done, all that’s left
to do is serve it up, little bit of sour cream for those who can’t handle the heat. – Ahhh!
– Ahhh! – Very, very good, but let’s move on. How about a slow cooked chili? Now this is what a chili is all about, rich and deep flavors that
can be achieved from one thing and one thing only, patience. Something that Jamie hasn’t got, and for this I’m gonna need carrot, onion, celery and garlic, I’ve got my spices which
are the same as Jamie’s, and some minced beef, then my beans, tomato, tomato purée, stock cube, and a pale ale, or a beer of your choice. Ben chose this bottle. To get a proper depth from a chili you need an amazing base. I’ve got carrot, onion, celery and garlic, which I’m now gonna chop up in this with a knife blade attachment. So I’m gonna chuck my base
into a pan with some oil and cook this for a few minutes. In with all your spices, you wanna cook them out, and as soon as you can smell them, you’ve gotta chuck in your beef. With your spices in, your meat is starting to brown, you can chuck in all your wet stuff. Doesn’t really matter here, we’re just getting it all in the pan ’cause we’re cooking it for a long time. Tomatoes, beans, tomato
paste, and a stock cube. And because we’re cooking this for, well, nearly five hours, we need some more liquid in there. Jamie put, well, just water. I’m stepping it up a gear,
adding some, some beer. You can use any beer you want, but we’re using Butcombe. Add some salt, give it a final stir, and then put a lid on it and
then stick it in the oven for about five hours at about
one-thirty to one-forty, nice and low and slow. After five hours it’s good to go, and a little handy tip, put a tea towel on the
end of the pan handle otherwise, well, this happens. – Is that the– – Water, give me water, give me water. – And then serve up. I’m serving mine with some
rice and some sour cream. – Ahhh!
– Ahhh! – I see you, I see you–
– And rice, bit more classic. But if you come along to this one, this is the ultimate. This version gets mixed up again, we’re using beef shin, and we’re gonna make our own spice blend. So you’re gonna need some dried chillies, and a whole bunch of dried spices. The same base that Barry used, celery, carrot, onion and garlic, beef shin, chopped up, tinned tomatoes, tinned kidney beans, stock, and ale. Just like the other two I’m
using the food processor, but I’m also using the
Multi-Mill to make the spice mix. Firstly, the whole spices. Whole coriander seeds, whole cumin seeds, into a dry pan to toast off over heat. As soon as you can start to smell them and they become fragrant, throw them into the Multi-Mill along with the dried chilies. We’re using ancho and chipotle. These are pretty readily available in supermarkets in the UK now, if you can’t get hold of them
you can just use chilli flakes, however, by using the whole chlili you get this kind of fruity,
smoky, wonderfulness, out of it, as well as just the heat. (rhythmic guitar music) Now, honestly, nine times out of ten I use dried spices from the cupboard, however, when you go the extra mile and make that, that’s what will take your
chilli to another level. Next up, I’m using beef shin. You can use any kind of stewing beef, but beef shin’s particularly good. It’s marbled with amazing
fats all the way through. I’m gonna heat up a couple
of tablespoons of olive oil in a really hot pan and sear the beef to get good color, and I’m gonna do that in two batches so I don’t overcrowd the pan. Whilst the beef is searing on, exactly the same as Barry. Onion, carrot, celery, garlic, all peeled, roughly chopped, and thrown into the food
processor with a knife blade, and blitz it up nice and small. Pluck the diced beef out, and then into all of that
beef fat with the olive oil you’re gonna add in all
your chopped up veg. Give it about five minutes headstart. Next to add in our spices, so, same as the other guys, dried oregano, smoked paprika, little bit of chili powder, tomato purée, also your very own blended spice mix. Liquid wise, I’m doubling the
amount of tinned tomatoes, we’ve got the kidney beans, a beef stock cube, crumble that in, a whole cinnamon stick, and then ale. A little bit less than Barry’s, but we’ve got all the extra liquid from a whole tin of tomatoes. Then all of your beef goes back in, a little season with salt, bring it up to a gentle simmer, and it’s gonna need three hours
of the gentlest of simmering on the stove top. After three hours or so, the consistency has completely changed, you can fish out the cinnamon stick, you can add some dark chocolate
and just stir that in, it gives it a real richness, and to add to those blended up chillies, it’s almost mole in style and then we’re serving it with rice. – Ahhh!
– Ahhh! – I love a good shin! – This is gonna be a great lunch. – Cheers. – Cheers. – Doesn’t that pack some flavour? – [Barry] (coughs) Oh yeah it does! – It’s smoky, it’s spicy,
but also that chocolate gives it a, like a dark, not like a sweet milk chocolate, but like a rich, deep, dark chocolate. – With a slow cooked
chili you get the real, melt-in-your-mouth meat, and it’s absolutely sumptuous. This, you don’t get that, you get a little bit of bite to the meat, but actually the flavours
are just as powerful, and that’s what I really like. – ‘Cause of the chocolate,
it’s quite bitter, but really well-rounded
as well at the same time. Mine’s just as achievable,
in fact it’s simpler, just takes a bit longer. – Serve it up,
Baz, ’cause I’m intrigued – Cheers.
– Cheers. – Cheers. – You can instantly tell
there’s beer in that. – And, considering it’s mince, whereas that one had a bit of a chew, that is completely, almost dissolved into a meaty sauce, rather than, kind of, meat and sauce. – ‘Cause the spices have been
cooked out for longer as well they’ve almost mellowed out. – That is great. Let’s see what you think about
a little bit of beef shin. – Cheers.
– Cheers. – Oh ho ho! – Mmm.
– That is another level. – Straight away, gets
you up here doesn’t it? – Considering most of
the spices are the same, those chillies and blending your own, it does add to it. – Those chillies add a real,
a really nice smokiness, but also a very, a big chilli flavour, without any chilli kick. – What I like, three hours,
the meat holds its shape, it’s still the diced cubes, so it hasn’t fallen and flaked apart, but the side of a fork
just glides through it. – Your dish, you can taste every element, and you can take it slowly, and just wonder in it’s glory. – My one, the first one that we had, means that I could have a fresh chili every night of the week if I wanted to. – And I might want to. – I like the extra bit of
effort with the beef shin, and the chili powder that
you kind of grind yourself, but I think the smashed
roots and the squash and the sweet potato is
a really interesting take and I feel it makes it even more autumnal. – I’m… drawn towards… your one Ben, purely because I think I’d
make that at the weekend, and I think it would get better with time. – Right, final votes, Ebbers? – That chili, but with that smashed bit. – [Jamie] Barry? – Ben’s. – I’m gonna pick mine. Which one would be your favourite? The quick one, the classic
one, or the shin one? Comment down below and let us know, and also tell us what
we should be cooking up and comparing next. – I did wonder what you
were gonna say then. – What I love about
this particular episode is the fact we’ve got
buckets of chilli left to eat. If you’d like a portion,
give the video a like! – That is just not gonna
work through the post, is it? Make sure you’re subscribed to the channel for more of this, well, madness, and if you wanna get notified every time we upload more madness, then just click the bell and
we’ll see you every Wednesday, every Sunday, at four o’clock. – ‘Til then! – [Barry] As we’ve
mentioned, we don’t just make top quality YouTube videos– – Lol. – We’ve built the Sorted Club, where we use the best things we’ve learnt to create stuff that’s
hopefully interesting and useful to other food lovers. Check it out if you’re interested,
thank you for watching, and we’ll see you in a few days. (beep) – [Ben] I’ve been to Cornwall recently, I just thought–
– I don’t care! Why’re you combing your butt?

100 Responses

  1. josh dhainin says:

    Need more ultimate battles

  2. Ark Lyte says:

    Me, an American with roots in Texas (the home of real Chili): WOOHOO, my favorite YouTube cooking channel's doing Chili!

    Also Me: Beans in your chili?? SACRILEGE!! No cornbread?!? HEATHENS!!

    PERSECUTE!!! PERSECUTE!!!

    <INSERT SURPRISE PIKACHU PIC HERE>

    ps: I quite often serve my chili w/rice as well, which does help with the heat and adds some fiber (because NO BEANS! 😉 ), but still…CORNBREAD!!

  3. Muffi Gaming says:

    The sad thing with chilli is that its best the longer you wait but it never survives past the second day because its too good already.

  4. iNezumi says:

    I wish they did a vegetarian/vegan version as I am trying to limit meat, it would be interesting to see substitutes for chili

  5. dsnation says:

    These recipes could only have come from a society that considers eel pie to be a delicacy. While I'm sure these are an approximation of chili, there isn't anything close to being authentic about this. Add some ever lovin' cornbread and not "mashed veg" or rice. Add some fresh jalapenos and some raw onions on top for all that is good and holy!

  6. Dachande Wuffsteiger says:

    Ahh Ref Jamie again. Keep hoping he'll pull a yellow card out when there's something he doesn't like.

  7. Fetch26291 says:

    Why couldn't they make Texas Chili? By that, I mean WITHOUT BEANS. In fact, using beans is forbidden in the annual Original Terlingua International Championship Chili Cookoff.

  8. J D says:

    Was that actually cinnamon in Bens? or just rolled bark labelled Cinnamon from the Asian grocer?

  9. Stephanie Faust says:

    British people do some really strange things to chili, apparently. :p

  10. Dakotah Oker says:

    Traditional chili con carne is so much better than the ones made in this video.

  11. moon book says:

    Jamie why chocolate?
    I know I can’t eat it

  12. TheTobes99 says:

    Shin one but make 6kg of it and fill the freezer with it

  13. blair jane says:

    " Idc. Why are you combing your butt "

  14. Caleb Shaw says:

    Hey… Lots of chefs do "student food" that takes hours to do, requires years of training and a super reliable kitchen, so can you do some student food, only using stuff that might be in a student kitchen, and super cheap? That would be AMAZING

  15. Thomas Hedge says:

    I'm so glad you did this! I've been trying to improve my chilli ever since I saw Jamie's original chilli episode!

  16. santos murillo says:

    Three finishing touches. A dash of vinegar, diced cold onions on top and shredded cheddar cheese.

  17. Catt Johnson says:

    No veggie chilli 😭quorn mince is so different to beef mince I can never work out how to soften it

  18. The Garcia Family Travels says:

    All recipes look awesome – defo wanna try the beef shin one!!

  19. MegaFortinbras says:

    In Texas, putting beans in chili is like putting ketchup on a Chicago hot dog. It can be done, but only a barbarian would do it.

  20. Liz Arnold says:

    I miss Janice…😏

  21. Kathleen Blight says:

    I'd like to see them do a "gravy" comparison…such as sausage gravy etc…not an au jou or heaven forbid a "Bisto" type sauce or a pepper sauce which may look close but is not a gravy. Yes, plain rice or fries <chips> served with chilli is definitely a UK thing. Back home it would be served with salsa or pico, grated cheese, sour cream, fresh chopped onion and hot fresh cornbread on the side…yummmmmmmm

  22. Tom Barratt says:

    Barry "But we are using, Butt Comb".. Jesus, please pronounce is correctly!

  23. Stefan Schäfer says:

    I watched 2 of 3 and if the last one doesn't include browning the meat instead of dumping it in and basicly only boiling it… I am going to lose it

  24. Theodore Cossitt says:

    I make a lot of chili, but I have never added dark chocolate…I'll have to try that next time.

  25. Cyn says:

    I don't like cubed meat in my chilli con carne, but otherwise excellent. I know Jamie's is good, because that's how I make mine.

  26. COLOUR CLOUD says:

    Love you Jami from Lahore Pakistan 😘😘😍😘😍😘😍😘 I really like your style

  27. James Lynas says:

    Barrys was pretty close to mine, but I once tried adding some roughly chopped mushrooms in there and my god does it work.

    That said, I'll be having all of these within the week.

  28. Cassie Butler says:

    Really missing the relay episodes

  29. harrisen calhoun says:

    Do I just have a dirty mind, or do those vegetables in the door of the fridge look like dick and balls?

  30. Kym G says:

    We need a sugar craft battle! Baking battle

  31. Cynthia Meyerhoefer says:

    My stepfather was from Texas, so had OPINIONS on chilli. He made unbelievable chili, but lost his recipes at an ex-boyfriend's house. (All of my family recipes). My stepfather used the dry peppers, put them in a pan of water, brought it to a boil, boiled them for some time, and then fished them out, let them cool, scraped the flesh from the skin (keep that chili pepper unfused water). He then browned coursly ground beef, added garlic, cumin, chili powder. No tomato products (only Yankees use tomatoes, he said). He made a pot of pinto beans added as you wished as you are. I don't know the other spices, or the amounts, I spent years guessing wrongly until I gave up.

  32. Tobias Lykkegaard says:

    The one ben made is My go to but I wuld put in both minch and qubes 🙂

  33. MsJavaWolf says:

    I agree with Barry, best way to make a chili imo is to cook a big pot for a long time and then just eat it over the next few days, you can also easily freeze it.

  34. noein road says:

    I put dark chocolate, cinnamon and beet juice in mine.

  35. Deke Nomad says:

    Or-A-gone-OH

  36. Senka says:

    "This one is the ultimate" he says about a recipe that involves no cornbread or tortillas. Silly ducks. Best guess is that they're essentially using it as American curry?

  37. intent4life says:

    Bens chilli was the best

  38. Debbie Milligan says:

    Carrots and celery in chili con carne? >.<

  39. Benny Attar says:

    Why not just use cocoa powder instead of dark chocolate ?

  40. Pyrion1 says:

    Moore vegan stuff please!

  41. Nena says:

    I miss the shocking episodes

  42. jen winslow says:

    I’ve never had rice with chili – typical sides for me are corn bread, cheddar cheese, and someone once served macaroni with it.

  43. Gary Viso says:

    Check this stuff out
    https://www.amazon.com/Better-Than-Bouillon-Superior-Chicken/dp/B01LAX8CUK/ref=sr_1_11?crid=3IWA1L76HSPPT&keywords=better+than+bullion&qid=1571493727&sprefix=BETTER+THAN%2Caps%2C417&sr=8-11

  44. danaherk says:

    Can we have a bloopers video of all the "Cheers!" accidents you've had where you've dropped food?

  45. Loretta Chin says:

    What did Ben mumble at the end?

  46. Anouk Kadijk says:

    am I the only one who eats chili con carne without any rice or mash??

  47. Saucy Cooking says:

    Mine is the best! Check it out… and it contains large amount of boobies and adult humour 😉 https://www.youtube.com/watch?v=Fe4PDErVNfE&t=4s

  48. LatsunReChaRu says:

    Butter chicken! Also, I'm going to add dark chocolate to my next chilli

  49. TinkTinkTink says:

    I'm from Texas and I have a few questions about your 'chili'.

    It's not hard people. Chili, meat, cook.

  50. Garth says:

    Stupid people have no idea.. He has no idea how to deal with the whole chillies I find this hilarious.. CHEF MY ARSE amature from a cook school and needs a kick up the backside impudent child

  51. HakuRules1133 says:

    So I am deathly allergic to cinnamon, what would you suggest instead?

  52. Pão de Limão says:

    I'm sure others have already roasted you about the use of beans in chili, and laughed at you serving it with rice like it's some sort of curry, so I won't do it (though I will raise an eyebrow at the chocolate and cinnamon additions – mole is a different dish, mis amigos 😆). Instead, I will give you my weird additions that I've tried: corn, and butternut squash/pumpkin puree. I do these when I feel like I've not been eating enough veg. Otherwise, I usually stick with the traditional spices, tomato/garlic/onion/bell pepper base, beef, and blasphemous beans for extra protein. I might borrow the rice idea and try some wild rice on the side, completely throwing myself into full Minnesota mode.

  53. Jonathan Veit says:

    With the US rage and debate on chicken sandwiches, why not do a chicken sandwich 3 ways? or battle.

  54. MagicTurtle643 says:

    Mac and Cheese three ways pleeeease.

  55. Jon Walker says:

    Do Chana Masala 3 ways!!
    There are dozens of ways to do it – south indian with coconut milk and curry leaves, north indian sort of "classic" curry…. Do it!

  56. Onepiecefan89 says:

    I would love to see a 3 recipie compare with turkey

  57. Somar Jela says:

    Chili con carne is chili with meat which is just chili. Just call it chili.

  58. Michael G says:

    I would like to see you guys make a sandwich that contains sour cream, pepper, serrano slices, eggs and Jalapenos. You guys can add but not delete. 😉

  59. Shawly Isaque says:

    ITS BEEN LITERAL YEARS BUT I FINALLY REALIZED THAT MIKE LOOKS LIKE BASH FROM REIGN

  60. Cashmeoutside Howbowdah says:

    Beer in chilli is a must. As is the chocolate . Anchos add great depth. I like cascabels for an extra chocolatey note but for some reason I've never used chipotle.

    Strong episode.

    Ps.

    Ben "This is the ultimate chilli."

    Also Ben "I prefer Jamie's."

  61. D H says:

    When adding 1 more tin canned tomatoes makes it "gourmet" you know it is british……………

  62. Robert Jackson says:

    Anyone else want to see a Pass It On with a New Orleans theme???

  63. Thomas Pickens says:

    A whole damned video about chili and not a single bowl of real chili.

  64. janice moss says:

    Cinnamon ruined it

  65. • Lövblåsar’n • says:

    Where’s the pass it on and ultimate battle vids???

  66. Amy Lorencz says:

    Yes please! I would like a portion!!

  67. Paputsza says:

    Can you do a chefs vs comment section competition. Just have us direct the normals on regional dishes. I think cheesesteak is a good thing to try for this.

  68. Mary Gao says:

    I love ow Jamie smacks his lips before describing food

  69. k4rg0d00d13 says:

    could these recipes be adapted for an instant pot do ya suppose?

  70. Brandon Nance says:

    Isn’t chilli con carne the same as sloppy joe in the US? Lol

  71. onafixedincome says:

    White chili, with rabbit. MUST be made without mole'.

    And I'll take the classic, thanks. Only after it's simmered properly for about five hours, not just baked. 🙂 And two words:
    SOURDOUGH
    CHEDDAR

  72. openwoc says:

    The quick one but I'll need to substitute the beans with something else.

  73. sk8tyrant says:

    Promised chili con carne, delivered bean soup. It's not called chili con frijoles, chili con carne. So disappointed in you boys.

  74. Nuglar says:

    Would of liked to see a veggie version of this!

  75. Frankenstein's Dealer says:

    I searched for "tempura recipes" and this was the first video to show up. I mean, I love you guys and all, but I think YouTube needs to adjust its algorithm a little. 😂 So on that note, how about doing tempura 3 ways sometime?

  76. Aisha H says:

    This music is giving me crash bandicoot flashbacks. Love me some chilli

  77. Miche Campbell says:

    Was that a cinnamon stick or a hunk of cassia bark?

  78. Adnan Ahmed says:

    Now chilli sin carne!

  79. g g says:

    Best one… the sjin one!!!

  80. dylan foley says:

    you should try frying the stock cube for a stock with extra depth

  81. Sadie C says:

    I just watched a 3-minute ad for you. and I have no regrets.

  82. Robert Cotrell says:

    Compare risotto, fried rice, something with mushrooms.

  83. R. M. says:

    I am from Texas. That is not chili!!!!

  84. I'mEd Bouriche says:

    I would love it if you guys made a mac n cheese video of this series

  85. M Baker says:

    Jamie- you can not wear either of those shirts again. You have worn them both too much!

  86. Kate Farley says:

    First sorted recipe I've tried and I loved it! Did a combination of Jamie's and Ben's versions using some kangaroo and it was fab. As a chocolate lover I had never added chocolate to dinner so I got a kick out of that too 😌.

  87. S B says:

    Why didn't any of you actually use beef stock and not the powdered proccessed garbage?

  88. R-S-L says:

    Only 2 Chilli Con Carne were made, the use of full cubes of beef make that a Chilli just chilli.. Minced meat consider it chilli con carne

  89. zerthz says:

    Made the slow cooked today, while really tasty I will proably up the heat quite a lot for next time!

  90. Sheila Hauser says:

    Then where is my chili I like the video

  91. Félix says:

    They always ignore the middle one lol

  92. Diana Lin says:

    It's so funny to hear English speakers say Carne in a super wrong way. Don't get me wrong, I'm just feeling cute!

  93. AnimeCanuck says:

    Send me some of Ben's shin chilli frozen to Toronto, please! I liked the video and would love to have that over cafeteria food for dinner. 😀 hopeful

  94. Alchimage says:

    Please do turkey burgers

  95. David Kemp says:

    Please can you guys use Pasture For Life Certified Beef from farms. It's really important for the environment and for the Animals Welfare. Please can you use your platform to talk about it. https://www.pastureforlife.org/

  96. thecandieshop says:

    Quick one!

  97. Adrian Ramirez says:

    oregano in chili? not cilantro? serving chili with root veggies instead of corn chips or cornbread? no raw onions on top? You boys are killing me

  98. Desiree Rudolph says:

    I would pick Ben's or Jamie's though I would go with Jamie's side.

    Would be great to see a chicken pot pie or cottage/Sheppard's pie done 3 ways

  99. mike arasta says:

    Good, it is not some vegan shit fake crap.

  100. louise petrilli says:

    Now I want chili I think for me Bens the one

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