The Chili Steakhouse Cooks Make for Themselves (31-Year Butcher Reveals the Secret)

Three pounds of ground beef for a pot of chili runs about fifteen dollars this fall in the big family pack. A bone in chuck roast for the same pot, about twenty four. Those nine dollars are the best money I put into anything I cook all winter. The best chili I ever ate had not one crumb of ground beef in it. I ate it standing up in a steakhouse kitchen at seven o'clock on a January morning in 1988, still in my coat. Every Friday that winter there had been one chuck roast on that steakhouse's order, and I could not work out why. I am Earl. Thirty one years behind the meat counter. Eight things a butcher does to a pot of chili that nobody puts in the recipe, counting down. Which roast to buy and why the bone goes in the pot. How big to cut the cubes, and the one thing on a chuck roast you cut off and the one you leave in. Salt the night before. Brown it in batches. Fry the spices in the fat before any liquid touches them. A lazy bubble for three hours. And why it is better the next day. Number one is the real reason the cubes win, and it is not a flavor at all. Then the one spoonful the chef made me guess for three Fridays in a row. Under a dollar more a bowl. If you have not seen the deli roast beef video, watch it next: one lean roast, a whole week of sandwiches, and the second word on the label I read on my lunch break. Nobody paid me for this. There is nothing here to buy. I do not work for any store or any brand. Your homework: make this pot, put it in the fridge overnight, and in the morning push a spoon into it. Then tell me in the comments whether yours set like jelly. --- About this channel: this is a fully owned and operated media property. All scripts are written and researched by our team, all voiceover and visuals are produced in house, and every video is edited by hand. We are not an aggregator and we do not republish other people's work.