The Best (and Easiest) Ground Beef Chili and Red Lentil Soup Recipes

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Get Our Recipe for Red Lentil Soup with North African Spices: http://cooks.io/2DxVQr6

Host Julia Collin Davison shows host Bridget Lancaster how to make the Best Ground Beef Chili. Next, equipment expert Adam Ried reviews food processors in the Equipment Corner. Finally, test cook Erin McMurrer uncovers the secrets to the ultimate Red Lentil Soup with North African Spices.

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Comments

Kurt Johnson says:

Love the ancho chile process. I would add a lot more garlic, and probably double the onion and the tomato. And a little more water, I prefer my chili a little saucier. And unless that chicken stock was salted, that lentil soup is going to be quite bland.

James Diehl says:

I fix mine in a crackpot! 1 hour on high, then 3 to 4 hours on low simmer.

Kent Freier says:

Texas chili is ok, I suppose. But it ain't New Mexico Chile, ladies.

DoNot Need says:

Just put some chili in a bowl with some cheese on top. THAT'S IT, nothing else! Anything more and you are ruining the taste.

knockitofff says:

Are we all just gonna ignore her Elvis/Dracula collar?? LMFAO

Zeca V1 says:

This may not be the the worst thing I have ever eaten, but it is certainly in the Top 5.
Against my best judgement I followed the recipe step by step (6 Ancho chiles!?) and the result was terrible. The taste of the Ancho chile was overpowering and the only thing that gave it any flavor and made it remotely edible was the chopped onion, cilantro, a healthy dollop of Mexican Crema, some cheese. Tried it on several friends and they all agreed: it was inedible.
Cutting the Anchos by half (or going by weight, not number of chiles) might help. (How much is 6 ground chiles? I ended up with over a cup.)
I had watched this show from its inception 20 years ago. But, how many ways are there to make meat loaf anyway? If I bought even half of ATK's cook books, I wouldn't have money left to buy the basic ingredients. At some point, it just becomes boring and repetitive.
Oh, yes, please. Show me how to chop an onion again. Another pasta e fagioli recipe? Can't have too many.
I defected to Milk Street a long time ago.

Scott Spain says:

That seems like a long time to cook pre-cooked beans, but I suppose the idea is to get the bean juice doing it's magic.

Scott Spain says:

I miss watching Bridget and Julia working together. So good together.

ghw7192 says:

I serve the beans n the side as not everyone likes chili with beans.

M Ladd says:

Baking soda will neutralize the acid in the tomatoes making the chile darker in color! Lose the baking soda it's not necessary! Just brown the beef naturally!

SheerasPlace says:

Sugar? Vinegar? The Beans got a pass because you’re right about real Texas Chili not having Beans but you’re obviously not in Texas but you lost me with Sugar and Vinegar.

Lynda Linderman says:

Please tell me the source for extra blades. I've searched and searched for a 1mm slice disk and a julienne disk. Thanks

Louis Rios says:

I've made this chili recipe several times, and it's great. However, I haven't yet made my own chili powder from scratch — there's a shop in my neighborhood where they make it, and it's fresh enough for me.

Michael Monley says:

We never add beans to ground beef chili.

Christopher Meiklejohn says:

Fantastic episode.

sankofa0615 says:

Anyone else notice that Julia never actually tastes the lentil soup on camera? Lol

Nici Devine says:

Great video N food now I am hungry 😋 !!!

JoeStuffz says:

I'm wondering if you add fresh peppers instead of dried

Kim Ezman says:

Bridget and Julia, love you both, recipes are always amazing 😊

Sarah Molle says:

Has anyone used an immersion blender for the soup? How did it turn out?

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