Is there a single more memorable moment of American television than that of The Office Season 5, Episode 6, when Kevin Malone (Brian Baumgartner) spills an enormous pot of his world-famous chili on the desolate grey-carpeted floor of the Dunder Mifflin paper company's Scranton, PA, branch? (This is a rhetorical question.)
The recipe for the distinguished dish has recently been quietly thrust forth into the world — dropped, if you will — via US-based streaming service Peacock, which now serves as the American adaptation of The Office's exclusive streaming home south of our border, though the streamer has recently expanded its programming to the UK, Ireland, Germany, Austria and Italy.
TikTok user @mckenziefloyd and her unnamed boyfriend — who happens to be an avid literary consumer and rulebook-follower — have shared the revelation that they happened to stumble upon while taking a break from binging the series to read the terms and conditions on the Peacock app.
"I'm trying to figure out why the chili from The Office — the recipe — is on here in the terms and conditions with the instructions," Floyd wonders aloud in the clip, which was posted with the caption, "Is it because no one ever reads these??"
Thanks to her gentleman and scholar partner, we can all dig into the very real recipe for the very on-the-floor chili from that episode of Season 5.
"It's a recipe passed down from Malones for generations," Malone explains to the camera in one of The Office's signature cold opens, adding: "It's probably the thing I do best."
Watch the TikTok below, where you'll also find the top-secret Malone family recipe [via Consequence]. Here's hoping that making your own Kevin's Famous Chili (and promptly sloshing it all over the place) is the next big TikTok trend.
The cast of The Office recently broke down the famous chili spill.
Ingredients:
4 dried ancho chilies
2 tablespoons neutral oil (vegetable, canola or grapeseed)
3 pounds ground beef (80/20 or 85/15 lean)
2 medium yellow onions, finely chopped
6 cloves garlic
1 large jalapeño, finely chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
2 (12-ounce) bottles of beer (lager or pale ale)
3 cans pinto beans, drained and rinsed
3 cups beef stock
2 ½ cups chopped ripe tomatoes
2 tablespoons kosher salt
Chopped scallions, shredded Jack cheese and sour cream (for topping)
Directions:
1. Tear ancho chilies into pieces, discarding seeds and stems. In a large heavy pot or Dutch oven, toast chiles over medium-high, stirring occasionally until very fragrant, three to four minutes. Transfer toasted ancho chiles to a food processor or spice mill and process until very finely ground. Set aside.
2. Add oil to pot and heat over medium-high. Add ground beef and cook, stirring occasionally to break beef into small pieces, until well-browned (about six minutes). Using a slotted spoon, transfer beef to a plate and set aside.
3. Add onion to pot and cook briefly over medium-high until barely softened, about two minutes. The secret is to undercook the onions.
4. Using a garlic press, press garlic directly into the pot, one clove at a time. Then stir in jalapeños, oregano, cumin, cayenne pepper and tomato paste. Stir and cook until fragrant, about two minutes. Add beer and continue to cook, stirring and scraping the pan, about seven minutes.
5. Meanwhile, put beans in a large bowl and mash briefly with a potato masher until broken up but not fully mashed.
6. Add mashed beans, stock, tomatoes, salt and cooked beef to pot. Cover and bring to a simmer. Reduce heat to low to maintain simmer and cook two hours so everything gets to know each other in the pot. Remove from heat, uncover and let stand at least one hour (can also be refrigerated eight hours or overnight).
7. Reheat gently, taste and add more salt if necessary, and serve with your favourite toppings. We recommend chopped scallions, shredded Jack cheese and sour cream.
The recipe for the distinguished dish has recently been quietly thrust forth into the world — dropped, if you will — via US-based streaming service Peacock, which now serves as the American adaptation of The Office's exclusive streaming home south of our border, though the streamer has recently expanded its programming to the UK, Ireland, Germany, Austria and Italy.
TikTok user @mckenziefloyd and her unnamed boyfriend — who happens to be an avid literary consumer and rulebook-follower — have shared the revelation that they happened to stumble upon while taking a break from binging the series to read the terms and conditions on the Peacock app.
"I'm trying to figure out why the chili from The Office — the recipe — is on here in the terms and conditions with the instructions," Floyd wonders aloud in the clip, which was posted with the caption, "Is it because no one ever reads these??"
Thanks to her gentleman and scholar partner, we can all dig into the very real recipe for the very on-the-floor chili from that episode of Season 5.
"It's a recipe passed down from Malones for generations," Malone explains to the camera in one of The Office's signature cold opens, adding: "It's probably the thing I do best."
Watch the TikTok below, where you'll also find the top-secret Malone family recipe [via Consequence]. Here's hoping that making your own Kevin's Famous Chili (and promptly sloshing it all over the place) is the next big TikTok trend.
The cast of The Office recently broke down the famous chili spill.
@mckenziefloyd Is it because no one ever reads these?? 😂 @Peacock TV ♬ original sound - Mckenzie Floyd
Ingredients:
4 dried ancho chilies
2 tablespoons neutral oil (vegetable, canola or grapeseed)
3 pounds ground beef (80/20 or 85/15 lean)
2 medium yellow onions, finely chopped
6 cloves garlic
1 large jalapeño, finely chopped
1 tablespoon dried oregano
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons tomato paste
2 (12-ounce) bottles of beer (lager or pale ale)
3 cans pinto beans, drained and rinsed
3 cups beef stock
2 ½ cups chopped ripe tomatoes
2 tablespoons kosher salt
Chopped scallions, shredded Jack cheese and sour cream (for topping)
Directions:
1. Tear ancho chilies into pieces, discarding seeds and stems. In a large heavy pot or Dutch oven, toast chiles over medium-high, stirring occasionally until very fragrant, three to four minutes. Transfer toasted ancho chiles to a food processor or spice mill and process until very finely ground. Set aside.
2. Add oil to pot and heat over medium-high. Add ground beef and cook, stirring occasionally to break beef into small pieces, until well-browned (about six minutes). Using a slotted spoon, transfer beef to a plate and set aside.
3. Add onion to pot and cook briefly over medium-high until barely softened, about two minutes. The secret is to undercook the onions.
4. Using a garlic press, press garlic directly into the pot, one clove at a time. Then stir in jalapeños, oregano, cumin, cayenne pepper and tomato paste. Stir and cook until fragrant, about two minutes. Add beer and continue to cook, stirring and scraping the pan, about seven minutes.
5. Meanwhile, put beans in a large bowl and mash briefly with a potato masher until broken up but not fully mashed.
6. Add mashed beans, stock, tomatoes, salt and cooked beef to pot. Cover and bring to a simmer. Reduce heat to low to maintain simmer and cook two hours so everything gets to know each other in the pot. Remove from heat, uncover and let stand at least one hour (can also be refrigerated eight hours or overnight).
7. Reheat gently, taste and add more salt if necessary, and serve with your favourite toppings. We recommend chopped scallions, shredded Jack cheese and sour cream.
