The video is a tutorial on making a Peruvian chili dish. It starts with the host soaking 500 grams of Peruvian beans for at least 5 or 6 hours. The beans are then rinsed and cooked in a pot of boiling water with epazote, an optional herb often used outside of Mexico. A piece of rusty beef, found in the freezer, is added to the pot to give the bean broth more flavor. The beans are then left to simmer on low heat for about two hours.
The host then prepares a meat base with chorizo, onion, and a type of ranchera meat. This mixture is seasoned with ancho chili powder, smoked paprika, cumin powder, garlic powder, brown sugar, and oregano. Tomato sauce is also added to the mixture.
The beans are then removed from the pot and the broth is used to finish the chili. The broth is boiled uncovered for about 40 minutes to reduce the liquid. The chili is then seasoned with salt, spices, and chipotle chili powder. It's left to simmer for another 25 minutes before being served. The chili is served with tortilla chips, sour cream, and pickled chilies. The host suggests that the chili can be served in the center of the table during a meeting or a gathering with friends. The chili is described as having a spectacular flavor and aroma.
1. The video is about making a chili dish.
2. The main ingredient is beans, specifically 500 grams of Peruvian beans.
3. The process involves soaking the beans for at least 5 or 6 hours.
4. The beans are then rinsed and cooked with epazote, an optional ingredient outside of Mexico.
5. The video uses a piece of meat from the freezer, which is cut from the supermarket and is not very rusty.
6. The meat is added to the boiling beans with enough water, along with onions and garlic.
7. The video suggests adding salt to the meat to enhance its flavor.
8. The meat is left on low heat for about two hours.
9. The video also mentions the option of using ground meat for the chili.
10. The cook uses Mexican chorizo but any type of chorizo can be used.
11. The cook likes to add onions to the chorizo from the moment it is added.
12. The cook uses a red pepper and an onion to flavor the chorizo.
13. The cook uses a deep pot to prepare the chili, starting with chorizo.
14. The ground or minced meat is added to the chorizo and incorporated.
15. The seasoning includes chili powder, smoked paprika, cumin powder, garlic powder, brown sugar, and oregano.
16. The cook uses tomato sauce that already comes canned.
17. The cook uses 425 grams of sauce, not puree.
18. The cook adds the can of tomato sauce to the chili.
19. The broth from the beans is used to finish the chili.
20. The cook separates the broth from the beans and adds the can of salsa tomato.
21. The cook reduces the broth for about 40 minutes.
22. The cook adds a half spoonful of chipotle chili powder to the chili.
23. The cook adds the beans to the chili to taste.
24. The cook gives the chili another 25 minutes over low heat.
25. The cook serves the chili with a touch of grated cheese and golden cornsticks.
26. The cook suggests serving the chili with tortilla chips, sour cream, and pickled chilies.