Kevin Malone’s family chili recipe has been discovered in the Peacock terms of use, and it’s a pretty neat Easter egg, of sorts, for fans of the popular workplace comedy The Office.
In a viral video posted on TikTok, user Mckenzie Floyd reveals that Peacock’s terms of use are actually hiding Kevin’s chili recipe–you remember, the one he proudly brought into work and then promptly proceeded to spill all over the floor? Yeah, that’s the one.
The Peacock terms are also posted online (via DailyDot) with the recipe buried in all the legalese. “Enjoy! While we wish you could dish us up a bowlful (without spilling it all over our reception area, naturally), feel free to share this recipe (tagging @peacocktv, of course). And now, back to your regularly scheduled legal document,” the terms state.
As for the recipe itself–the full list of ingredients and directions can be seen below–it calls for everything you’d expect, including beef and plenty of spices. The recipe also lists two 12.oz bottles of beer, but the rest is pretty standard–and delicious–stuff.
As Kevin Malone told us in the Season 5, Episode 26 episode, “Casual Friday,” the trick is to undercook the onions. “It’s a recipe passed down from Malones for generations. It’s probably the thing I do best,” Malone said in the hilarious cold opening. The best part is Malone says all this as the camera shows him spilling the chili all over the floor and making a gigantic mess.
Even if you’re like me and have watched this video a great many times, it remains funny on a re-watch. Check it out:
Before this, it was discovered that Peacock’s terms of use contained a recipe for cake. All of this isn’t too unusual, as some companies like to have fun with their legal documents in this way. For example, Amazon Games included a clause in its terms that explains how aliens and robots can play Lost Ark, but only after they have overtaken the planet.
Kevin’s Family Chili Recipe
Ingredients
- 4 dried ancho chiles
- 2 Tbs neutral oil (vegetable, canola or grapeseed)
- 3 lbs ground beef (80/20 or 85/15 lean)
- 2 medium yellow onions, finely chopped
- 6 cloves garlic
- 1 large jalapeño, finely chopped
- 1 Tbs dried oregano
- 2 tsp ground cumin
- ¼ tsp cayenne pepper
- 2 Tbs tomato paste
- 2 12 oz. 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 Tbs kosher salt
- Chopped scallions, shredded Jack cheese and sour cream for topping
Directions
- Tear ancho chiles into pieces, discarding seeds and stems. In a large heavy pot or Dutch oven, toast chiles over medium-high, stirring occasionally until very fragrant, 3 to 4 minutes. Transfer toasted ancho chiles to a food processor or spice mill and process until very finely ground. Set aside.
- 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 6 minutes). Using a slotted spoon, transfer beef to a plate and set aside.
- Add onion to pot and cook briefly over medium-high until barely softened, about 2 minutes. The secret is to undercook the onions.
- Using a garlic press, press garlic directly into the pot, 1 clove at a time. Then stir in jalapeños, oregano, cumin, cayenne pepper and tomato paste. Stir and cook until fragrant, about 2 minutes. Add beer and continue to cook, stirring and scraping the pan, about 7 minutes.
- Meanwhile, put beans in a large bowl and mash briefly with a potato masher until broken up but not fully mashed.
- 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 2 hours so everything gets to know each other in the pot. Remove from heat, uncover and let stand at least 1 hour (can also be refrigerated 8 hours or overnight).
- Reheat gently, taste and add more salt if necessary, and serve with your favorite toppings. We recommend chopped scallions, shredded Jack cheese and sour cream.
steve downes
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