The Nick DiPaolo Show - Nick's Bitchin' Kitchen Replay: Super Bowl Chili | The Nick Di Paolo Show #1851

Episode Date: February 5, 2026

In this episode, we recall a previous Nick's Bitchin' Kitchen where he makes his infamous Super Bowl Chili! The FULL SHOW is live streaming & FREE-ONLY on Rumble! Join our LIVE CHAT at 6pm ET every Mon-Thu or watch the FULL EPISODE anytime on demand after 7pm ET. Follow my Channel and get notified! https://rumble.com/c/TheNickDiPaoloShow MERCH - Grab some mugs, hats, hoodies, shirts, stickers etc… https://shop.nickdip.com/ PERSONAL VIDEO FROM ME – Send someone a personal video from me! Go to https://shoutout.us/nickdipaolo  or www.cameo.com/nickdipaolo SOCIALS/COMEDY- Follow me on Socials or Stream some of my Comedy!  https://nickdipaolo.komi.io/

It's no matter what that. Folks, welcome to a Thursday edition. This is pre-recorded because we had circumstances where we couldn't stream live today. So we're going to air a previous Nick's Pitchin Kitchen where I show you how to make this killer chili. And it's made with like five pounds of brisket. And the people who tried it were, you know, raving about it last year. So we're going to air that instead. and you'll have it for Super Bowl Sunday when the Patriots, hopefully when.

Maybe people can post about it. And you can post about it, talk about it, and go, hey, you know, I found a Band-Aid and hair in it. I still ate it. So that's what you're going to see. So enjoy the recipe. Oh, hi. Welcome to Bitch and Kitchen. When I say bitch and kitchen, it's bitch in kitchen.

I'm the bitch. in the kitchen. That's what's what we're making today. Shee cool, bunnies. Check this out. What am I doing? Ah. Janine's surgery went very well. We took some skin off the back of her legs. Let's see what this weighs. Six pounds. She was a fat fuck. She was living on hostos yo-yo's and heavy creams. So what do you expect?

But the surgery went well. and if she sticks to the program, eating leaves for the next 10 years, and take English to a dumps a year, she'll be fine. Look over here in the sink. Watch it. Welcome to Planned Parenthood.

This is a brisket. Thanks to Joe Biden. This is about six pounds. $56. $56. I don't have friends I like that much. I'm making... When you add all the...

ingredients about an $80 chili so i expect the hand job from everybody out of the game on sunday who's with me gross but uh there you go that's tell me that's not gonna make a good chili you shitting me all right i gotta cut this into one inch cubes it's not exactly even as far as thickness goes but you know close enough you know like this i mean how's that gonna be bad that's probably three-quarters of an end you know i'm saying folks you're going to do this whole thing you end up with a nice pile of cubes i mean look at those look at that there let's look at it all right that's the hardest part i swear folks you can probably find a butcher to take all the you don't take it all up but you know take 75

percent of the fat off it for you you don't even have to do that you guys all know how to do this sure everybody's a foodie in this country this is something that uh you don't always say being chilling but i'll tell you green bill pepper it gives it some depth as they say in case of an emergency the pepper will drop down there's that be humor right here is your button uh this looks like a lot of shit i don't have a pot this big this is going to be hilarious here's the other thing about this it's uh thursday right now so this and this goes for any type casserole day whatever you guys know this it tastes great the night you make it but the next day it's better and the day after that even but especially chili it just it just yeah they all meld all the flavors and

it raises i was looking at foods that raise your testosterone and chili is on like eight different lists that i uh kumman kumann smells just like body odor i don't give a fuck what anybody says you can't tell the difference between this or your pool boy after he's worked 18 out powder two tables soon's a chili potter I know it calls for that you know another trick I learned you don't want to put your dirty hands into the salt hmm seriously makes a little shit like this food network you'd be generous for the salt and pepper because you want to brown stuff nice and coarse give me some coarse you know talking about do it in batches because here's the thing if you put a too

much meat in the pan it brings the oil temperature down and what do you do end up steaming the meat that nice gray labia of a 400 year old woman seems chewy yeah you need a thick bottom pan too by the way because uh this thing this cooks forever and you can cook it on top of the stove or you can put it in the oven i see uh and i looked at the recipe when i made it a year or two ago i put it in the But I found when I do that with beef stew, it dries out the meat. And again, I use vegetable oil. Everything calls for olive oil, but that's kind of old school because olive oil, again, it burns. You know, eventually the pan gets all, as opposed to vegetable oil.

How much? I don't know. Just coat the pan. Probably a better way of doing this. You're asking yourself, but you know me, I'm a real badass. Bitch in the kitchen. See, you don't want to put much more than that. That has a great eye. Wood and spoon action here.

All right. And you want to brown the shit real good. I'll say something about browning meat. Initially, it'll stick to the pan bottom, right? So you don't touch it. And eventually it'll release itself. I'm not going to get all, um, Good eat, all the brown, I'm not going to get all scientific on you, but the proteins contract and blah, blah, blah.

Otherwise, if you force it, you rip this meat, you rip the fuck, you know. Little things like that from watching TV, but it makes a difference actually. It's not going to get brown-brown. Take your time with his fur. So you brown that, right? And you're down browning all the meat. You put the meat aside. You get all that nice fat and flavor in there.

That's when a couple cups of onions. That's about garlic. You know, as much garlic as you want. Mints garlic. Five, six, seven cloves. It's a big fan. And that's when I put my spice in and my cabaneros chopped up because it makes the oil.

The oil gets infused with hot. And the oil goes throughout the dish as opposed to throwing it in at the end or whatever. You know, like, bronze? That's what you're looking for. It's a commonalized. Look at that. That's a hot pan be.

And well, that's browning. You get the next baths going. All right? This is going to be insane. And it really makes a difference serving three days later. Get one of these two. Slotted spoon. Stuff like this.

It needs the grease behind in the pan where it belongs. It's about eight, ten minutes, whatever to brown it. You can do a little more, more. But again, it's going to cook down for hours. How do you for the sound? Are you caramelizing? Yep. It's not even.

You're just kind of sweating, actually. It's alright if they get on it. See, it's picking up all the shit off the bottom. Don't ever burn the garlic. We'll have to start all over. It'll make your whole dish bitter. You just want to get a light golden. It's a chili powder.

Never failed me. I don't even know it. What? Hornstarz of chili powder. diarrhea weight in having it. Make it as hot or as unhut as you want it. Personally, it's a big, you see all the meat, six pounds of meat.

And I've got to put tomatoes in there. This should do it, I think. But this is, it's good to put it in the base because then everything gets hot. You know what I'm saying? It calls for, it says, six cups, which is 48 ounces, of tomatoes with their juices.

I think she means actual tomatoes, maybe. I don't know. Oops, but this is a 28 ounce... Oh, Jesus, it reminds me my honeymoon. This is a 28 ounce can of whole tomatoes, you know? I'm just breaking it up. Bell peppers. It does, it gives a little sweet like the hell of shit.

Just a hint. It gives a depth. That just looks beautiful. Yeah, it does. 28 ounce can of whole tomatoes crushed by hand with the juices. She calls for six cups. There's eight ounces in a cup. That's 48. I might put a little more in there.

This is about half of that. Yeah, oh, maybe it's a big quarter. Folks, is this making you hard? I mean, come on. This is a ward-weathering chili. No more chili, Carter. It is chili. Guess what?

I think it's time. That looks about right. doesn't it as far as a mount see the juices in there i'm going to tell you something i did that wasn't in the recipe because i thought it was going to be too thick uh beefstock which a lot of chilling most chili that i've ever made recipes calls for beef stock um you know i mean because this is going to cook forever so you do need the liquid sweetness see how hard it is bite to it all right I think I'm gonna invite a bunch of little kids over I don't know she started nagging me wouldn't shut up about the remote TV was too next thing I know

now you got a salt and pepper it's also basil but I wasn't about to pay eight bucks with some leaves now you always got to check salt pepper yeah again you can do it at the end too with this I think it helps break down to me that's about right okay Check the salt and pepper, even though the pepper's in there. I didn't want to check for pepper. What are they nuts? I get half of Mexico in there. Okay, here you do.

You're gonna simmer it. Get this. Get a tight fitting lid. I haven't added any beef stock. It looks like enough liquid right there. If it starts it thicken up too much, I'll add a cup or two of beef stock. You know what I mean? And that eventually, but you put this on well, two and a half hours.

Right now it's about 4.30. It puts us at 7 o'clock, right? Mm-hmm. Two and a half hours. Then you check it again for flavor. After two and a half hours, add a half a cup of strong coffee, black coffee. Grounds or cup? Huh?

Grounds are liquid. It's a good point. I'm gonna lie to him here. No, liquid. Liquid coffee. Yeah, a nice half cup of black coffee. It gives it this depth. I don't know who came up with it,

but it's genius. So it cooks two and a half hours, then you add the black half cup of black coffee, put the lid on it, simmer it for another hour or so. Right? And again, if it looks like it's a little too thick, add a little beef starting,

no biggie, all water. So after two hours, add the coffee, put the lid back. on, send up for an hour. Then, two cans of, I use two 15 ounce cans of kidney beans. I know, sit down, Texas. I mean, come out. It's half of Mexico. Probably was Mexico. I'm not getting PC on you, I'm just saying. I like meat and beans. You don't have to. But if I'm going to, you know, if I'm going to clean out the pipes, I'm going to clean out the pipes. Look at that, take a look.

How about that? Two and a half hours. Transfer the chili to large serving bowls, serve with sour cream, grated cheddar cheese, not grated, just shredded, cheddar cheese. And that's it. I think I might have mentioned this early. You can do it on top of the stove, which I think is the good way because the meat doesn't dry out.

I mentioned this earlier because I have a beef stool recipe that I used to put in the oven. It said to, you know, but the meat would dry out. The rest of it was delicious. So I started doing it on the top of the stove. And perfect. I think three, I have it 350 for a couple hours. Probably 350. But I'd do it like this if you want the meat to, I feel like to be more moisture retained in it. To do it like this. On the stove, yeah.

Yes. That's exactly what happens. Beef stew recipe is as good as this, I swear to God. Again, Food Network. It was a show that was on the Food Network. I'm not kidding. It has to be 18 years ago. It was on for literally maybe a month with a friend of mine,

Lynn Coplitz, very funny comedian, her and some French chef. And he made this beef stew recipe that it's tremendous red wine at the end and oh mama well that's the recipe so the next time I see you will be Super Bowl Sunday when we actually you got to you cook something like if people want to see it taste it and not throw up blood so we'll have the big reveal a big reveal on Super Bowl Sunday okay kids Until then, I wish I had a clever saying, until then, don't touch your father.

Oh yeah. Folks, the finished product. Did we get a shot of it? I am right now. The finished product, folks. Oh, my God. It's like some high-ex-ass juice. I like that.

Forks or spoons, what are you up? Nothing yet. It's going to do that. Fingers. Fingers. Fingers. Okay, watch. I do this every other soup.

Well, I help you in a woman shelter. She's a battered woman. Stales, this girl's. Do you like chili with those two teeth? Help yourself. I don't know. She can't have me. Oh, no.

Oh. Steamy. By the way, this is kind of spicy already, so. Is it? Yeah. But you know, right, boss? Had a little bite to it.

Can I a little bit, but not too. Hollopinons are a surprise. Some are spices, some don't. You're right, actually. You never know. It's true. Going with the cheese directly on the chill, hopefully it melts.

Yeah, lactose intolerant. This is good, though. Chili, spicy chili with cheese and this. You can't sit down? I need beer with this, though. Good. As the roof of her mouth comes up. Well, it's burning hot, but it's good.

Wait a minute, that halapeno was actually hot. Was it? Last thing is chilly deep. That'll be fine. I can handle heat. Told you. Yeah, man, you can eat that. Well, that's it, folks. I like to thank my guest, Bobby Brisket.

Did you enjoy the... It's killer, man. It's killer. And load up on the hot stuff. if you have people you don't like there, watch them wince. That's it. You guys think that I'll say, you're very welcome. I have a great weekend, and we'll see you on Monday.

Take care. Hi, good night, everybody.