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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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How are the skins removed? A solvent?
13:05 it's something INCREDIBLE !
Oh! If only salt-free recipes would appear, for us "salt is the shortcut to the grave" folks.
You are amazing! This Chili is the best especially because you use Chile ancho, and the flavors is like a fiesta!
Always love your recipes, this looks delicious also the chilli 💜
The adjoining timpani superfamily provide because authority classically shade inside a ritzy headlight. hollow, deserted summer
Love this recipe for chilli brilliant 💯
Love America's test kitchen ,love all of these great recipes❤ Thank you for sharing.
I have a deep distrust of this lady that always has her collar popped.
Thank you!
The soup looked like baby poop but I bet it tastes amazing. Which is something I'd never thought I'd say.
Chili must be hot enough to raise a sweat when you eat.
taste the chili with soup in it
Hey you anticipated my Texan complaint.
There are two things I would like to see you cook. Guinea fowl and peacock/peehan. I've had it in high class restaurants but I'd like for you to show me how it's made
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.
Nice 😊
I fix mine in a crackpot! 1 hour on high, then 3 to 4 hours on low simmer.
Texas chili is ok, I suppose. But it ain't New Mexico Chile, ladies.
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.
Are we all just gonna ignore her Elvis/Dracula collar?? LMFAO
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.
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.
I miss watching Bridget and Julia working together. So good together.
I serve the beans n the side as not everyone likes chili with beans.
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!
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.
Please tell me the source for extra blades. I've searched and searched for a 1mm slice disk and a julienne disk. Thanks
I've made both of these recipes several times now. For the chili, I don't always make my own chili powder and just use a local brand instead, but I follow the rest of the instructions. And the lentil soup is a good one when I need to figure out a meal using mostly pantry items.
We never add beans to ground beef chili.
Fantastic episode.
Anyone else notice that Julia never actually tastes the lentil soup on camera? Lol
Great video N food now I am hungry 😋 !!!
I'm wondering if you add fresh peppers instead of dried
Bridget and Julia, love you both, recipes are always amazing 😊
Has anyone used an immersion blender for the soup? How did it turn out?
Hello
I think that chili is good for a slow cooker too
This is the best thing I’ve ever made. My family wants to know my secret. My friends have suggested I open a restaurant. I don’t know what to do with the newfound fame.
Another winner from ATK…….thanks!
Thank you both for this amazing recipe! I've learned so much over the years from you, watching your show on Public Broadcasting TV! I'm so grateful for a rich, hearty stew like this and never met a lentil I didnt like! Keep up the great work, I'm a new subscriber. ❤❤
1:09 – Not true! whether a dried chili is flexible or not has nothing to do with it's freshness. It just tells us the humidity level of the air where it was stored. This kind of mis-information is exactly why I would never pay for a subscription to ATK.
Sorry, that's not chill. She really does not have onions, tomatoes, beans or corn tortillas in it. The meat is way to lean the meat needs to be at least 30 70 and it's too fresh. Older the meet is the better your chili will be. It takes three days of cooking.
The long cooking time just begs for a bay leaf or two. Also, we have a tomato allergy in our house, so we use finely chopped sweet green/red peppers and frozen sweet corn. I LOVE the baking soda trick… never heard of it before watching ATK. Works a treat!
19.33 ডাইল ঘুডুনি।