What Is the Recipe Behind ‘Kevin’s Famous Chili’ From ‘the Office’

By Dickson Osas

Would You Like to Know the Secret Behind Kelvin Malone’s Delicious Chili?

 The Peacock secretly revealed the secret ingredient in Kevin Malone’s ‘famous chili’ in its user agreement.” The Office” highlighted the stew formula in an episode that circulated quite a while back on April 30.

The formula is basic and direct and easy to prepare, much like Kevin Malone. The recipe is simple, delicious, and worth it.

“you will first boil half of an onion,” said Malone while he was still talking, he noticed people didn’t take him seriously so he turned and said he wasn’t joking about it, while he was still talking the pot fell off from his hand while he was trying to explain,

from what poured out of the pot you could say the chili had more than 15 ingredients,

We also heard from an insider that the recipe included beer, ancho chiles, cayenne pepper,

To make the chili recipe that Kevin says has been part of the Malone family for generations, you’ll need: 4 dried anchovies, 2 tablespoons neutral oil (vegetable, canola, or grapeseed), 3 pounds ground beef (80/20 or 85/15 lean), 2 medium yellow onions, 6 minced garlic, 1 large jalapeno pepper well chopped, 1 tablespoon canine dried oregano, 2 tablespoons ground cumin, 1/4 tsp red chili, 2 tablespoons of tomato sauce,12 lager beer tomatoes, (12 oz ) or light beer 2(12 ounces), 3 cups drained and rinsed beef stock, well-chopped tomatoes 2 cups, honeycomb salts 2 tablespoons, well-chopped onion, grated jack cheese, garnished with sour cream,

1. A Large saucepan or Dutch oven, a garlic press, a potato masher, and a food processor is also required.
2. Remove the seeds from the dried ancho chilies and roast them on the burner.
3. Tear off the ancho chiles on the left, toast them on the heat in the middle, and then pour them into a food processor.
4. Tear four ancho chilies apart, removing the stems and seeds, as directed in the recipe.

As a beginner cooking with ancho chiles, they were softer than I imagined and had a delicate, earthy aroma with surprising fruity overtones. I chopped the tops off the ancho chiles with a knife, split the seeds, and then tore them apart with my hands.

Finely chop 2 medium yellow onions, peel 6 garlic cloves, and chop a few chives, also known as green onions, for garnish. Finely chop the jalapenos and tomatoes for added spiciness. Chop the jalapeno peppers (left) and 2 1/2 cups of tomatoes. Lauren Edmunds/Insider’s recipe says you’ll need 2 cups ripe tomatoes and 1 finely chopped jalapeno. Put the meat in a pan and fry until golden brown. Cook the beef in a roasting pan or a large saucepan on the stove. Malone pours oil into a skillet over medium heat, adds ground beef, and cooks for about 6 minutes. After cooking with a slotted spoon, transfer the beef to a plate and set it aside. Add an onion, but remember “The Secret of the Marlon’s”. Add the onion to the pan, but don’t forget to overcook it.

Cook over medium heat until the onion is soft, about 2 minutes. Now add a lot of spices to the pan. Add garlic, jalapeno, oregano, cumin, cayenne, and tomato paste. Lauren Edmunds/Insider This is where chili flavor comes into play. Using a garlic press, press one garlic clove directly into the pot. Then add jalapeno peppers, 1 tablespoon dried oregano, 2 teaspoons cumin powder, a teaspoon cayenne pepper, and 2 tablespoons tomato paste. Pour boiling vegetables and herbs with beer. Adds spice to two bottles of beer. Let the vegetables and herbs continue to cook but add beer to the pot. The recipe says to cook for about 7 minutes, stirring and cleaning the pan.

Now I know the recipe doesn’t say what to do with the hot anchovies after they’ve been cooked. It may have been Malone’s mistake. So, it is better to add seasonings now. When all the ingredients are ready to cook, you can also add them to the pot. Also, add 3 pinto beans using a food processor. Squeeze 3 pinto beans and rinse before adding to the bowl. Malone’s recipe includes pinto beans to give the pepperoni a different texture and taste. Rinse the beans in water, rinse, then transfer to a bowl and strain. The recipe says to crush the nuts until they crack, but they don’t.

Finally, add the beans, beef broth, tomatoes, salt, and ground beef. Put the prepared ingredients in a saucepan and fry the boiled beef.   Boil hot peppers for about 2 hours, then ferment in the refrigerator for about 1 hour, and then boil well.   I prefer thick chili rather than the soup type, and this recipe hits the sweet spot between both ends of the spectrum. Cayenne peppers have a good ratio of meat to beans and retain their rich texture when cooked. This is an old-fashioned seasoning often seen at family gatherings, but I think my favorite part is the seasoning.

The peppers and chiles were at first overpowering when I snuck a taste from the beginning, however, the flavors mixed consistently after stewing and chilling for 60 minutes.

The preparation of the meal should take you about 2hr 30mins but when you are done just have it in mind, you are giving your family a memorable dinner.