Ep 6. The Big Chili

In Good Eats season 8 episode 6, titled "The Big Chili," host Alton Brown dives into the world of chili, exploring its history and various regional styles. The episode begins with a brief history lesson on the origins of chili, tracing its roots back to the Southwest and Mexico. Brown then goes on to discuss the different types of chili peppers and their unique flavors and heat, emphasizing the importance of balancing flavors in a good chili.

From there, Brown moves on to the main event: making a big pot of chili from scratch. He discusses the various ingredients that go into a good chili, including meat, beans, onions, tomatoes, and of course, chili peppers. He also demonstrates different cooking techniques, such as browning the meat and toasting the spices, to achieve the best flavor.

Throughout the episode, Brown shares tips and tricks for making the perfect chili, such as using masa harina to thicken the sauce and adding a touch of sugar to balance out the heat. He also offers suggestions for toppings and garnishes, such as grated cheese, sour cream, and fresh cilantro.

As the chili cooks, Brown takes a trip to a chili cook-off competition to see how different cooks approach the dish. He talks with contestants about their recipes and techniques, and even gets to sample a few different types of chili.

Back in the kitchen, Brown puts the finishing touches on his own pot of chili and invites guests over to taste it. He emphasizes the importance of letting chili sit for a while to allow the flavors to meld together, and shares a recipe for homemade cornbread to serve alongside.

Overall, "The Big Chili" is a fun and informative episode that will leave viewers eager to try their own hand at making this classic dish. Alton Brown's enthusiastic and engaging style makes even the most complex cooking techniques easy to follow, and his love for good food is infectious. Whether you're a seasoned chili pro or a beginner looking to learn more, this episode is sure to satisfy.