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Quarantine Cooking: Chili Cook Burgers Recipe - Paula’s cooking up something that’s a hot treat for the fall season and is absolutely delicious…Chili cooks burgers!
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#pauladeen #quarantinecooking
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0:00
(food sizzles)
0:01
- Today, y'all, I'm having so much fun cooking recipes
0:05
that y'all have sent to me.
0:08
And, let's see, this comes from Jennifer Ritz from...
0:16
Punk.
0:18
How do you say that, Eddie? (laughs)
0:21
- Punxsatawney, PA. - Punxsatawney, PA!
0:23
- [Eddie] That's where the groundhog lives.
0:26
- Oh! - That's okay. (laughs)
0:28
- The groundhog,
0:29
I've been looking for that groundhog, Jennifer.
0:33
All right, Jennifer says that years ago,
0:37
a friend gave her this recipe.
0:39
She said it's much like sloppy Joes,
0:42
but she said so much better.
0:47
So this is one of those real quick recipes.
0:50
Thank you, Jennifer.
0:51
We appreciate it, because
0:55
everybody needs good, delicious, quick meals.
1:01
So this recipe calls for a pound and a half of ground beef
1:06
that's been cooked and drained.
1:11
So I'm doing that first, so I can drain it
1:13
without causing any issues.
1:17
And then we're just gonna cook our celery,
1:21
our bell pepper, and our onions
1:24
in that much oil.
1:26
And then we've got a little vinegar.
1:29
We've got four tablespoons of chili powder.
1:31
So Jennifer is serious with this, y'all.
1:34
And then we got a fourth of a cup of packed brown sugar.
1:38
And then we have one and a half teaspoons of dry mustard.
1:42
So this is very, very, very simple.
1:50
This ground beef had a lot of fat in it, y'all,
1:55
so it's probably a good thing that we're draining it.
1:59
All right, now I'm gonna put my little bit of oil in there,
2:03
let that get hot again.
2:08
Y'all I love, love, love this strainer right here.
2:13
I have no idea how old it is, Eddie, do you?
2:19
- [Eddie] No, but I bet it's copper.
2:21
- It's copper, and it is...
2:25
So if you're ever at any estate sales or yard sales,
2:31
I'd probably pick this up in
2:33
not in a foo-foo antique shop,
2:36
but one of those that carry good stuff and crap. (laughs)
2:42
But I adore that little strainer.
2:48
All right.
2:54
Jennifer says to just cook this for a few minutes.
3:00
So there we go.
3:05
It does sound a lot like sloppy Joes.
3:10
Let me see if I can see what Jennifer says about it.
3:14
In a large skillet, cook and stir celery, bell peppers,
3:19
and onions in your oil.
3:22
Cook ground beef and drain.
3:23
Add all remaining ingredients and simmer for 30 minutes.
3:29
Cook and stir vegetables.
3:32
She said it's a great way (laughs)
3:35
to stick some vegetables in your children's meals
3:41
I won't tell if you won't tell, Jennifer,
3:43
'cause if you chop this up very, very fine,
3:46
or you could actually put it in your fruit process,
3:50
and they would never in 1,000 years
3:53
be able to detect that celery and that bell pepper,
3:56
or that onion.
3:58
And I have done that in the past.
4:01
Jamie and Bobby's father
4:04
would run from an onion.
4:08
And, of course, I wasn't about to leave onions
4:11
out of my pots.
4:13
So I learn how to be a little bit
4:17
ingenious (laughs)
4:20
with those vegetables. (laughs)
4:27
All right, when we add all this together,
4:31
Jennifer says to simmer for 30 minutes.
4:36
So I'm gonna put in our vinegar,
4:40
and she said four tablespoons of chili powder,
4:43
so what I'm gonna do.
4:46
And, let's see, what is that?
4:54
All right, there's the dry mustard.
4:56
I think this was where I had the oil, (laughs)
5:00
and it ain't just (indistinct).
5:02
- [Theresa] Or was it vinegar, apple cider vinegar?
5:04
- No, it was oil.
5:06
You know how oil stays in our bowl.
5:14
So, Jennifer didn't tell me,
5:18
but here in the kitchen, we're assuming...
5:22
Look at that chili powder
5:24
turning it so dark.
5:29
We're assuming
5:32
that she serves this on a hamburger bun maybe,
5:35
or, personally, I love my sloppy Joes
5:40
on white bread.
5:42
All right, so we've got a couple more ingredients to add,
5:45
and then we will be just ready to simmer, y'all.
5:51
Let's see, I think that was maybe
5:52
a cup and a half of ketchup.
5:56
Anyway, there'll be a link
5:59
on this video
6:03
to give you all the complete measurements.
6:05
This is one cup of beef broth.
6:08
- [Theresa] Smells so good.
6:10
- [Paula] It does smell good, doesn't it?
6:13
I'm gonna love that little bit of brown sugar,
6:16
just sweeten it up a little bit.
6:19
All right, in goes on a pound and a half of burger meat.
6:22
- [Eddie] Cooking with ketchup?
6:23
I don't think I've ever seen
6:24
(Paula laughs) cooked with that
6:26
amount of ketchup.
6:27
- [Paula] I know! (laughs)
6:28
I know.
6:29
The only thing I've ever seen ketchup that much in
6:31
is when I make my barbecue sauce.
6:35
But look at that.
6:37
- [Eddie] It almost sounds like a beef stew.
6:42
- [Paula] Stick your finger in it, Eddie.
6:43
It's good.
6:44
Oh, and you know what else? (laughs)
6:46
What you want?
6:47
You want the little one?
6:51
It also calls for salt and pepper.
6:55
And let's see how much she says.
6:57
- [Eddie] Ooh.
6:58
- [Paula] You like it or no?
7:00
- [Eddie] No, it's great.
7:01
It's almost has like a--
7:03
- [Paula] Oh, you scared me.
7:04
I was gonna be embarrassed for Jennifer. (laughs)
7:07
- [Eddie] No, it almost has like a piccalilli--
7:13
- All right, it called for--
7:14
- [Theresa] What's a piccalilli?
7:15
- [Eddie] Or, you know, like a--
7:16
- [Theresa] That's a new word to me.
7:18
- I know.
7:18
- [Eddie] No.
7:19
What's your relish,
7:21
your pickled relish?
7:25
Kinda like your sweet relish a little bit.
7:27
It has a tangy taste to it.
7:29
- [Paula] Yeah.
7:30
I love the color.
7:31
- [Theresa] Better than sloppy Joes?
7:32
That's what she says. - Come on, Theresa.
7:33
- It's better than sloppy Joes.
7:34
- [Paula] Yeah, stick your finger in it.
7:36
- [Theresa] Well, I'll stick a spoon in it.
7:38
- It's a cross, to me, between
7:41
baked beans and barbecue sauce.
7:43
- [Theresa] Yum, it looks so good.
7:45
- So tell me what you think.
7:47
- Well, you know I'm hungry.
7:48
(Paula laughs)
7:49
I'm probably not a good judge of character.
7:55
Ooh.
7:56
- Ooh.
7:56
Theresa says, "Ooh."
7:58
Eddie scared me, Jennifer.
8:00
I thought he was saying...
8:01
What'd you say first?
8:02
- Well, I think it-- - When this sits
8:04
for 30 minutes, and probably even longer,
8:06
this is gonna be the bomb.
8:08
- It is gonna be the bomb
8:09
on white bread with mayonnaise.
8:11
- [Theresa] Thank you for giving us
8:12
something for lunch. - Hush.
8:14
Hush. (Eddie laughs)
8:16
Listen, don't let her fool you.
8:18
I fried her chicken for lunch.
8:19
(all laugh)
8:22
Is that it, or are we gonna come back and taste it
8:25
or what, gang?
8:25
- [Eddie] I think we just tasted it.
8:27
- I think we just tasted it too,
8:29
and Jennifer, I thank you so much, honey,
8:32
for sharing that recipe with us.
8:34
Y'all all got to try this.
8:38
It is really good. (laughs)
8:40
She said that it's been so long
8:42
since a friend gave her this recipe,
8:43
she's not even sure who it originated from.
8:47
Well, thank you.
8:48
Thank you, Jennifer, for keeping it going.
8:51
- [Eddie] I think you could put it over
8:53
like a salad, make a taco salad.
8:55
- [Theresa] Ooh, yeah. (Eddie laughs)
8:57
- It would be great in a taco salad.
8:58
- [Theresa] You could put it over rice too.
8:59
I mean, there's a lot of things you could do.
9:01
- I was gonna say, rice.
9:03
- [Theresa] Cauliflower rice for those
9:04
that wanna be healthy.
9:05
Not. (Paula cringes)
9:07
I'm just saying. - Theresa just ruined my meal.
9:09
(Paula laughs) - I'm just saying.
9:11
I know.
9:13
Bobby and Claud eat a lot
9:15
of cauliflower rice. - I know they do.
9:17
- You know, it's to each his own.
9:19
Thank you, Jennifer. (laughs)
9:21
Love and best dishes back at you!
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