Chili season is upon us. Let's make a pot.
Well, we are back. You said you've missed the videos.
I've missed you even more.
We've had a busy fall.
I went to Hawaii Food and Wine for the third
time.
Super fun. I got invited Dak
Prescott's house to cook for the quarterbacks and lineman.
That was like thrill of a lifetime.
Which led to me cooking for the entire Dallas Cowboys
team,
pulling my smoker up right in the middle of practice,
which I'll never forget. That and then cook for the
Dallas Stars.
Worked for them for 13 seasons.
Actually worked for the Cowboys for a little bit so
it was super cool.
But all that said, we also
did re grand opening of our BBQ supply shop which
was super awesome.
But now we're back to what I love making cooking
videos.
I would say it's cold out,
but it's December and obviously it's not too cold today
I'm in a T-shirt.
But it's definitely chili season.
Been seeing you guys post chili all over the place
and we have quite a few chili videos honestly.
And what we're about to do
we have actually done before,
but it was next month three years ago that we
shot this video.
I call this recipe Texas chili.
But before you tune out because you like to make
your chili a different way,
this is a great base for however you want to
make your chili.
And truthfully, we get more positive feedback about this chili
recipe.
This recipe has won crazy amount of cook offs.
In fact, I call it a grand champion recipe because
I won my office cookout back in corporate America of
like 12 people with this recipe.
But we hear from people winning their
cul-de-sac contest, sanction contest, work contest.
This recipe is great because it's extremely meaty.
It's very filling. It's a large recipe,
it goes a long way.
You'll have leftovers or cut it in half and don't,
but you can add things to it at the end
to kind of suit it to your liking.
I always say make my recipes your own.
I'm not saying this the right way.
This is just a way that's really good.
But tweak it to whatever you like because as long
as you like the final product,
that's all that matters. Let's jump in.
We did a couple things in advance to save some
time.
So I took three red onions,
an entire head of garlic,
and a can of Chipotle Peppers and adobo sauce with
all the sauce,
diced it up, put it in this skillet,
and just cooked it for about 10 minutes.
And that's how we got to this point in this
cast iron skillet.
Then
here's the meaty part.
So this recipe is ultimately 4 lbs of meat,
but there's 3 lbs of ground.
So this is 2 lbs of ground beef.
I like lean if possible,
like 9010 for less fat.
We use the coarse chili grind.
So that's why the pieces look,
you know, so much bigger here.
And then I use 1 LB of hot breakfast sausage.
I love Purnell's because I grew up on it.
So this is 3 lbs of meat.
You don't have to use the hot if you don't
want to.
It's not too spicy. Then what do we do?
This is key.
So I smoked a Chuck roast.
Boy, I was going to cut it and this is
going to come apart.
How about that?
I like to add a big cut to my chili.
I've used steak in the past,
but an inexpensive option is to take a Chuck roast.
This was just over. I'm going to cut the fat
off here.
Just over 2 LB Chuck roast that I bought in
my local grocery store.
And you got options here.
You can either brown it really hard in a cast
iron skillet,
like sear it hard to brown it for a couple
minutes aside,
or if you've got the time,
I threw it in a trigger overnight unseasoned and just
smoked it.
At least put four or five hours smoke on it
if you want to smoke it.
I think everybody pretty well knows how to smoke a
piece of meat,
but I'm going to cut this up.
This is key because if you cook this all day,
this Chuck roast will break down and it gives you
the combination between that 3 lbs of ground meat and
this
Chuck gives you an amazing mouth feel.
I've just been wanting to use that word for years
in a video,
but it's just, I don't know.
It's,
it's very Hardy, but people love it.
And when you when you're eating the chili,
you know, people will say like,
why don't you use beans?
It's not traditional in Texas to use beans,
but this is what I do instead of beans.
I want the hardiness from this.
Often laugh at people that say that chili without beans
is just hot dog sauce.
No? So give you a little little chili lesson here.
The reason that chili doesn't have beans in Texas in
the sanctioned competition like down in Terlingua and the World
Chili
cook off is they don't want the flavor to be
covered up by fillers,
beans, corn, noodles, whatever the heck you put in it.
It's about the chilies in that flavor.
So I prefer to add this
after we get this all mixed up.
If you like beans in it,
then just throw beans in it.
I'm
just going to use my hands here.
I should probably put on an apron because I'm going
to make a mess with all these tomatoes in a
second.
So let
me do that.
You can let me know in the comments if you'd
rather us make this more cooking show esque and saute
all the meat
on camera. We're happy to do that.
We're trying to make these as short as sweet as
possible.
You guys know that we're all about no stick straightforward
cooking videos.
We're just here to teach you a good way to
cook.
And like I said earlier,
make it your own from there and do whatever the
heck you want to do.
Next step,
get yourself a big Dutch oven.
Unless you're doing this in a slow cooker and we're
going to dump everything in here.
So first we're going to put in all this meat,
and it's a lot. I mean,
you can see this is a lot.
But I love this because my entire family will eat
it.
And then we'll have it.
We'll have more, you know,
the next day, which people often say Chili's better the
second day after it sits in the fridge and
all those flavors melt together.
I definitely can't argue with that.
OK, we're going to mix all this up.
All right, let's go ahead and throw in the seasoning
before we throw the tomatoes in.
So this is one of my favorite products.
This is meat, your chili seasoning
and the recipe. I'm going to throw in five tablespoons.
If you want it a little more spicy,
go more. If you want it a little less spicy,
go less. But this is
5 is what my family eats and they all like
it.
It's enough spice to let you know it's there,
but it's not too hot.
OK, jump into our our last step here,
the tomatoes.
So the original recipe on the website calls for two
big cans,
28 ounces of crushed tomatoes and
128 oz can of dice.
It's 84 oz total. However you get to the 84
is up to you.
What I'm doing today is I'm doing 56 ounces of
diced and then a big can,
28 of sauce. Here's why I like to use the
little cans
in my local HEB. You can get all these cool
flavors.
So these are fire roasted.
You can also get, I think I've got here Chipotle.
There's a Mexican version you can use plain,
you know, use use wherever you want.
I put all of the juice in it and
then I'm going to put however much sauce will
will fit in here. I probably should use a little
bigger Dutch oven to be honest with you,
but I'll mix this up and it'll fit.
Now this comes from like a German type recipe.
So usually I will add a little bit of a
Bok beer,
which is what this is,
and I'm going to carefully mix this all up.
I may go get myself a bigger Dutch oven,
we'll see.
Obviously this is pretty full.
I'm going to pour in as much beer as will
fit,
and I'm not mad about that because I'll just drink
the rest.
All right, I should have picked a bigger Dutch oven,
and I have tons of Dutch ovens.
This is an old Griswold vintage #8 and I really
wanted to use it.
Typically what I use, and it is very full,
but I'm about to talk about cooking and it's going
to cook down
given the method that I'm choosing.
So you'll kind of understand why.
So let's jump into the cook.
You certainly can make this in a slow cooker in
your house.
I would put this on a low setting and do
it all day,
but if you're in a pinch,
I go high and I simmer it for at least
three hours.
But my preferred method is to simmer this all day
and let it come together,
let all that meat completely breakdown and be really tender.
Therefore, you know I cook everything outside.
I'm going to do it on a pellet grill.
It's a great option for this reason.
I can simmer this all day or all night on
my pellet grill.
I'm going 225 on a Traeger.
I've got Hickory pellets in it and I'm going to
let it go.
You know, usually I said I'll do all night and
I can have it for lunch the next day or
at least do it most of the day.
So if you go off to work,
this can just simmer. If you're around
in the case that I am today,
then I'm going to stir it a couple times.
If you let it go all day,
6 to 8 hours, something like that,
you might get a little bit of a,
you know, dark film or like kind of black spots,
little film on it. I just kind of skim that
off and pitch it and give it a good stir.
But you're not going to hurt it.
You're not going to burn it.
And then when you get off work,
you're ready to eat dinner.
So do your prep at night,
put this in in the morning,
and you've got supper for the next couple days,
to be honest with you.
So I'm going to open up the trigger,
throw it in here, checking on it throughout the day,
and it's going to cook down.
There'll be a little more room in this when this
thing is done and we'll see y'all after that.
All right, let's check in.
It's looking really good smoking.
It's cooked down quite a bit,
I like to stir it up so we can get
some new chili.
Getting this like surface area with all the smoke on
it.
Well y'all, it's time. We've been serving this chili about
8 hours all day basically so I
can't wait any longer.
Looks killer,
smells even better.
We're going to jump into how we dress this.
So at this point, obviously do whatever you want to
do.
But I thought something funny.
So a lot of times I'll put chili in Yeti
Rambler mugs.
And there's all these comments from people like,
I can't believe you used a mug.
Like, don't you have bowls in your house?
Clearly we have bowls in our house,
but news flash, this is insulated and you can walk
around with it.
So it makes really great camp option.
But I'm really going to get those people talking.
Everything's bigger in Texas. And for those of you that
thought this was a dog bowl,
no long time Yeti ambassadors learned to use products in
ways that they weren't meant to be made.
So yeah, this was brand new when I did this.
But I learned this from my buddy Bear Holman,
one of the most famous well known Tarpon anglers in
the world.
He and his wife, Jen.
Their table is adorned with Yeti bowls as a serving
bowls.
I once had butter chicken and naan bread out of
these.
So this is what we're doing.
Let's dress it up.
Lot of onions in it,
but you got to do it.
It's Texas. We're going with some jalapenos here.
Freshly grated cheddar. Always grade your own cheese.
Don't be lazy and use the store bought.
This tastes better. It melts better.
If you know, you know,
you know. I love a dollop of sour cream.
I know a lot of you like a little avocado.
That's not my thing on here,
but me, I love a little sour cream on it.
And yes, I can eat this entire bowl.
I'm
going to jump in here.
It's going to be really,
really hot and you've got to get a big chunk
here.
So I want some sour cream,
big chunk of that Chuck roast in there.
That's freaking awesome.
That is not too spicy.
So the tomatoes that I use,
the fire roasted, your little smoke element right there.
You've got the Chipotle Peppers and adobo sauce
coming through. Obviously I'm a big fan of our seasoning.
I think our chili seasoning is one of the best
things that
that we've made. But that just has like a really
good smoky flavor,
you know, smoked low on the Traeger all day.
So the smoke flavor is it's there.
It's not overly smoky. You certainly could do this on
a,
you know, on a, on a traditional stick burner
if you wanted. If you do this inside,
you're not going to pick up the smoky elements unless
you use things like Chipotle Peppers in it.
Like they can like do little more Chipotle in it
and and things like that to give you that smoke
flavor.
But I'm telling you this,
this is one of my family's favorite meals.
And the great thing about it,
like I said earlier, you're going to eat on it
all day and you've never check this out
our white chicken chili recipe.
So technically not a traditional Texas chili because
it has it has beans in it,
but I'm going to put this all in the chili
playlist here.
Check that out. If you want to go more traditional,
make our Texas red. That's where chili started.
That's the OG. It takes longer to make,
but it's extremely rewarding if you take the time to
do it.
But either way, check these out.
I know you're going to love them.
Pair them with a ranch water called Texas Y'all
Like and subscribe. We're going to be back next week
with another video for the holidays.
Thanks for being here. See y'all next week.