Hey, I do believe that the 1T RT is this mildbillsspices.com/products/rt-original-chili-powder from a simple google search of this; 1T RT spice. Crazy right? I hope you remake this video with that spice added to see if it would have made a difference.
I still think about this video sometimes because it's such a perfect storm. I love how it goes off the rails immediately from ingredient 1, bacon grease, which he doesn't have and substitutes for something else. it sets the tone for the entire rest of the recipe, which includes different ingredients, different cooking techniques, a mystery ingredient that he skips (even though it's sold at the same place he bought his other spices), it has it all. He starts off the video telling us we're gonna see a champion chili recipe and immediately starts freestyling it and shrugs out a link in the description. To top it off, this is all done on a chili video. There is no food that the internet has stronger opinions about than Chili. If you're gonna grab the wheel and start off-roading on a recipe, picking chili is the one way to ensure you're gonna get people critiquing every little thing about it. I love this video so much.
@@lfeco Brown sugar can do a lot for flavour though, so that makes sense. The water would've just boiled off a few minutes later anyway. Literally no benefit.
Just made this and everyone loved it. Low smoked the ground meat for an hour before cooking it on the stove. We didn’t add any salt due to the amount of sodium already in the broths and bouillon but taste it at the end like he said. It was perfect without any additional. We also felt that the meat had a nice, smooth texture by keeping in chunks until the end. Try the recipe, you’ll enjoy it.
Made this a few times now. Had to tweak it though because as everyone is saying, it is CRAZY salty. I don't own any of the chili powder seasonings, so I just used what I could find at my local grocery (McCormick, etc). I've gotten it now where it's really good. Had to use the reduced sodium beef and chicken broth, as well as make sure I wasn't using any chili powder mixtures that had added salt. It makes some really solid chili.
I have made this chili three times. I love it. I however do use fresh onions and garlic. That Saxon Goya makes a huge difference. Thanks a bunch for posting this video. I just got done making a gallon an a half of this chili and my kids love it.
3:42 "The only thing you need to remember is to drain off the grease from the meat before you put the meat into the stock pot". Unlike what we did in this video we just made.
For 35 years, I have been making Chili (no two ever exactly the same) that spawned from a humble Texas Chili recipe post card. The above recipe is now my base: admittedly, it was a difficult choice to leave chunks of beef behind for ground, but the flavor profile in this one is fantastic (especially with the puree of roasted hatch chiles and 2 smoked onions that I added). Thank you!
I split meat 50/50 ground chunk and stew meat or brisket flat. Just a better mouth feel for me with the chunkier bites. But this spice dump is similar to what I do minus using onion/peppers cooked to translucency at very start before the meat. This looks great and is probably more affordable.
@Wayne Halliday It was a joke, treacle...(slow clap). 🙄. Perhaps lighten-up? I don't care about explanations - this chilli looks shite. If this garbage is 'World Championship' level, you can keep it. This is just minced beef with half the spice-isle from Tescos stirred in. 🤢🤮.
@@stevenbaggley1257 thats what i thought. Maybe he should dump this shitty pile of powder and get some real vegetables going. I know its aGaInSt tHe RuLeS and thats just disgusting tbh. Thankful to live in europe after seeing this bs. You cant call that cooking.
@@13redlion13 Yeah ikr. I feel like in a real competition every powdered ingredients should be banned, except salt and pepper ofc. What this guy is doing is like preparing an instant ramen. Takes 0 skill.
Yeah even as they were making this I was like no way I’m adding salted broth and a bouillon cube. I could taste the salt all the way here sitting on my couch lol.
>Powdered spices >Tomato sauce >Seasoning salt >No veggies, peppers, or beans (controversial I know) More like championship gas station chili if I'm being honest.
@@adminbird The description just constrains it more to being a meat sauce than chili fam, I don't compete, but I've eaten and made enough chili in my life to say that's a spicy bolognese before it's chili.
@@adminbird That's not cooking, that's more like chemistry. I'm not saying it tatses bad, it's probably way better than any single packaged or frozen chilis, but that's not cooking.
@@dewwwd3431 RT is actually a chili powder. And RT is sort of a ruse. It's Texas Red chili powder... which should be acronymed... TR. It's amazing how people disguise their recipe ingredients.
Rt = Texas Red Chili powder also known as (RT Original) A staple in so many championship chili recipes, RT Original is the perfect base ground chili pepper. It's orange-red color, great aroma and mild heat will give your chili that "Bowl of Red" authenticity. RT pairs well with any of our custom chili powder blends and also complements other ground chili peppers such as Hatch, Dixon and Chimayo. RT Original Chili Powder has been an exclusive product of Gunpowder Foods and Mild Bill's Spices for over 10 years.
@@gelmann2 I don't know if I should do three pounds of ground beef 80/20 and two pounds of ground pork for Chili or turn that all into stovetop Ziti as if I do Chili, I'm gonna need to get Mirepoix, and maybe something to make it not acidic, not to mention a pound of bacon to use as grease to do the meats and mirepoix mix with, plus the kidney beans.
This must be an advertisement by Gunpowder foods or something. This exact comment has been copied and pasted many times in the videos and comment sections.
I made this just like you instructed but I added beans, onions, bell peppers, chili peppers, and tomatoes. It was really good!!! #I’mDisqualifiedFromCompition
@@dennis8309Competition chili precludes some ingredients per the rules, apparently, so there's no reason not to add standard ingredients you enjoy to it.
Simply amazing!! I think this is the best blueprint for making chili, and you can tweak it to make it your own. I bought whole dried chilis and ground them and made my own spice blend. But the process of adding spices in dumps and letting it rest…so good. 10/10, everyone loved it!
I was pimp-slapped by the integration of flavors, that I assume the spaced dumps provided: I modified the recipe somewhat, but it was practically impossible to distinguish individual ingredients❤
MrJjb6989 people can collude with judges by identifying certain ingredients and score high recognizable bowls or by scoring low on entries that they know are not who they are trying to help. Why not assume there are valid reasons besides saying things like lazy cooks - these guys do it all the time they have reasons for their rules that uphold the integrity of their contests.
100 % true but i see this kind of pattern on alot of american cooking channels. Why would you use anything powdered too ? just use the fresh ingredients.
@@melio6768 It's competition chili - there are rules against fresh ingredients. He mentions that at the top. Competition chili, like competition BBQ, is very different from what most people would gravitate towards making for themselves. I saw an episode of BBQ with Franklin where Aaron Franklin, who owns/runs the consensus best BBQ in the USA, enters a Kansas City BBQ competition, and places in the middle of the pack. www.pbs.org/video/bbq-franklin-episode-8-competition/
I used to compete in Cook offs ,won 1st place quite a few times and I never made chili with salt ! The secret to mine was 80-20 sirloin and a shredded chuck roast with 3 kinds of beans ,onion, 1 jalapeño, dark brown sugar, smoked paprika, cayenne powder, chili powder, hot Mexican chili powder, ground cumin ,garlic powder, onion powder, take 30 years of experimenting with this mix and you'll win !
That means your chili powders had salt. You can't make a big pot of of ANYTHING with no salt, and expect it to pass taste tests. (Although it'd be interesting to try with a salt substitute, but tends to lead to a metallic, slightly off taste in cooking).
lol I love how much people are making fun of all the seasonings and the salt level. I just think some ppl don’t realize how much seasoning and salt is in the food they eat on a regular basis or at any type of restaurant lol.
Absolutely, I learned this since I have to eliminate salt from my diet or it will kill me. It's not possible to do this entirely because even spinach has a natural amount of salt. I do my version.
I can't believe people make fun of all the rat poison and arsenic in their cigarettes. I think some people don't realise how much chemistry is in the cigarettes they smoke or buy from any type of store lol.
A fun video and an interesting recipe. Like a lot of folks, this doesn't really count as chili for me. I just don't prefer these type of all meat chilis. It was tasty (and I went easier on the salt), but it reminded me of the chili con carne you put on chili dogs. That's fine, but not what I want when I tuck into a bowl of chili. I want some "fillers" like beans, onions, tomatoes, green chilis, etc. BTW, nothing in the CASI rules says you can't use real onions or chilis, but I guess they like the texture the dried stuff brings. But, I must admit it was a lot easier to use the professional chili powders than making my own (although certainly more expensive).
@@Hyperbolic_G That's very interesting but silly at the same time. Chili has only been around a few hundred years. It's not like we're reinventing the tamale which has been around like 8,000 years
@@jeffm3283 It's a question about authenticity. You can say your chili with beans is chili, but you cannot say that your chili with beans is an authentic chili.
Absolutely. If I am making a homemade chili, I'm adding a ton of delicious vegetables. that are going to add mass, volume, and most importantly delicious flavor. I like a pound of meat per every whole zucchini, large carrot, onion, and your choice of 2-3 bell peppers of your color choice. Scale this to your liking. Then you can add your beans, additional hot peppers etc.. Skipping steps because I'm telling you about the vegetables, not a recipe. It really lets you stretch meat with cupboard staples and some fresh vegetables.
Wow this is incredible. I actually followed the recipe exactly like on the CASI website. The depth of flavor here is beyond any chili I’ve ever tried. Like some others I thought it was a lot of seasoning but man, it is so good. This is the best chili I have ever had and will be making this very often. Wow thank you so much for this
When you start talking about depth in flavor and hotness on front an back of tongue tells us that chili was awful. When you have to use any words other than delicious you know its trash
@Cynthia Baker what was rude? Oh I just realized that was how your chili was described. My point was that people always want to over spice. Be honest, how many times have you put a bite of chili in your mouth that had to much, to much everything
@Cynthia Baker since I have won a chilli cook off i am now officially a chilli expert. Being an expert i must take advantage of every man an women to further my power over them. No matter there were only 10 contestants. Maybe next year ill be king of apple pie
That’s how I used to make my chili and everyone loves it. Lately I have been adding a habanero to it about half way while it’s cooking for some spice. Only question I have is. Where’s the beans?
I ain't won no competition but my chilli uses fresh chillies, onion, garlic, bacon, coriander + much more and I reckon tastes better than this collection of salt and packets of processed tat.
I agree that fresh is better but he legit explains around the 2 minute mark that he can’t use “big chunks of onions and peppers” bc that would disqualify him from the competition. I don’t know why that’s why even a thing but who knows.
I like how you set the hot pot on the table, and when you cut back, it all of the sudden has a hot pad underneath. Please tell me you guys melted that table.
RT is a staple in so many championship chili recipes, RT Original is the perfect base ground chili pepper. It's orange-red color, great aroma and mild heat will give your chili that "Bowl of Red" authenticity. RT pairs well with any of our custom chili powder blends and also complements other ground chili peppers such as Hatch, Dixon and Chimayo. RT Original Chili Powder has been an exclusive product of Gunpowder Foods and Mild Bill's Spices for over 10 years.
You have no idea how happy I am with you!!! You actually have the national champion recipe, and you did title your video "THE BEST chili ever" or some crap like that!! KUDOS to you!!!
Just made this last night, exactly by the recipe, and everyone that had it, said it was the best chili they ever had, me included! So, all you trolls that are saying, just ketchup, and fist full of spices, you are the weakest link! This is the bomb, and we cant wait to make it again! The flavors you have going on, in your mouth, is hard to explain, but its just chili, but your mouth all the sudden awakens, and its like, oh, its not just chili, its OMG WOW chili! This is the real deal!
I have an explanation, MSG. Its in all of those pre-mixed spices. Of course it is fantastic chili but MSG is the ingredient that brings it all together. Not being negative because it is truly great chili and frankly I don't mind the MSG. But I would like to try the best recipe without that, and do a side by side comparison.
For me it looks great. I hate onions and peppers so this would be right up my alley but yes, for most not having some veggies in there would be a no go. Regardless, we'll all die from a sodium overdose after eating this anyway!
I have tried every recipe known to man. This looks like a good one but you gotta ad kidney beans ! I have had it both ways, the right amount of beans makes it perfect!
@@brettsurrett4596 I think it appears to be a lot of salt, but for all of the components requiring salt to bring out flavor, it's a gradual build following the seasoning of the meat. The only items containing some for of salt is seasoned salt (used on meat and a couple pinches), broth, only of of the chili blends (not likely much), hot sauce, and Goya packets. I imagine that it seemed that the food was properly salted all along when in fact it was likely under salted and as he builds up his flavor he too increases it's sodium level until the right about of flavor and salt is met. (I could be wrong, but that's what I've experienced when doing chili competition)
I hate to be that guy ridiculing other peoples cooking. But that is an absolutely insane amount of spices for such a small bowl. Secondly, why use the smoker if you’re gonna keep the lid on? There’s no way the smoke is penetrating the Dutch oven. I also had no idea fresh ingredients weren’t allowed in competition. That’s insane to me. How do you make Chile without peppers and onion? I’m not trying to be a troll, but these “competition cooks” just can’t cut it to real cooks.
Competition BBQ and cooking is all about the one bite you give to a judge. Packing as much flavor and intensity as you can into the one nibble that a judge is going to taste is more important than making a pot of chili you can eat a whole bowl of.
If you already know fresh ingredients aren't allowed why crotique how much meat or spices he uses? Go comment on a chili video that allows whatever you like in your chili.
and the judges are double the size of the big guy who's the champ, and they go like yeah this is the one - oh no wait this also tastes good and oh this tastes like this
Exactly as tank said. Competition bbq just aren't mean to be eaten normally. You would present it to the judges, who would only take a single bite so you have to to make it very very impressive. All in all, if you have more than three bite of those 'competition bbq', it's going to suck.
Don't forget that this shit is made to stand out amongst other chilis that probably taste identical. I would be willing to bet $100 that you could easily make something that taste incredibly similar, if not better, just by using your basics- meat, tomatoes, onions, peppers, salt and basic spices. Anybody that goes to all the trouble to make this ridiculous chili will almost definitely wonder why it doesn't taste better for all the effort that went into it.
I love Chili.. but I don't understand why people continue to use a mixture of other people's chili powders. Wouldn't it be more impressive, and interesting, to actually use your own mixture of spices for the 'chili powder'? Cumin, crushed chili, cilantro, cinnamon, etc... the actual spices themselves in various ratios, toasted or otherwise, as opposed to using 1/2 cup of Tom's Chili mix, combined with 1/4 cup of Texas Torch Tincture. I'm sure it's tasty, just seems like a bit of a hack... especially if it's for some sort of competition.
I cant speak for why people do what they do. My guess is they are happy with all the other blends that are out there already and will doctor it up with what they like. In competition BBQ there are so many rubs and sauces already out there that if you do create something original it will taste similar to something already available. Thank you For watching!
GQue BBQ My recipe is simple, would be a blend of 3 different dried chilli. Cayenne pepper, smoked paprika, cumin. Coffee. Flour lumps of meat, sear in dripping, put in spice mix and cook to release the flavour of the spices. Pour in ale, and beef stock. Season salt pepper and leave for about 8 hours. Job done.
this was literally chili with spices. i wonder if these seasoning companies own the competition. like, where’s the onions and peppers? what competition would allow outside spice mixes?
They probably do. Imagine a cooking competition where the only fresh ingredient allowed is beef lmao. Kind of a joke to be honest. Basically it's just about who finds the best tasting seasonings from the store.. Not to mention eating a plate of that thing with a liter of different powders in it is probably going to fuck your stomach and rip your ass.
Seriously! Some sauteed onion and garlic in that bitch. Sweet peppers. Man.... I agree! They all went to the grocery store, grabbed some ground beef and hella spice packets. I'm sure a meat loaf spice packet made it's way in there.
So this is where the statement, "Less is More", came from. Look, just go to a Spanish grocery store, buy you some dried chipotles, Pasillo's, and Ancho's. Smoke the peppers in a skillet for about 10 minutes, cover with water, bring to a simmer, and let rest. Blend the Chilis with the water & you'll have the best homemade chili paste you've ever eaten.
Incorrect he used quotes indicating I said something....the point of me not using a specific ingredient that is in the recipe is already in 100 comments at least...good thing we have one more person to say something that has been commented on at least 100 times before...regardless you tube will reward the engagement...so I’m appreciative of the comments and thumbs downs!
I have to let you know that i purchased all of those divine chili spices needed! I will be making beef and turkey! Can't wait to make this!! It looks absoluamazing!! Thank you for sharing!
I can't smell that, but just watching it my mouth is watering like crazy. I have an awesome chili recipe of my own that's won many competitions, but I have to try this recipe for myself.
@@nanoflower1 Alot of them do contain amounts of the same ingredients as other powders/mixtures. The amount of sodium that is in that bowl of chili made me dehydrated just looking at it.
IAMBOBBY - very true. Some of the worst incidents seem to emerge over ethnic classic dishes, where people who claim to represent said culture, region, or ethnicity can’t help but to tell the cook that their recipe is awful or isn’t authentic. It can be particularly ridiculous for dishes that historically have always been based on family specific recipes and traditions, making the person’s critique a clear indication that they don’t even understand their own heritage. What can you do?! 🤷🏻♂️
IAMBOBBY - very true. Some of the worst incidents seem to emerge over ethnic classic dishes, where people who claim to represent said culture, region, or ethnicity can’t help but to tell the cook that their recipe is awful or isn’t authentic. It can be particularly ridiculous for dishes that historically have always been based on family specific recipes and traditions, making the person’s critique a clear indication that they don’t even understand their own heritage. What can you do?! 🤷🏻♂️
Chili is one of those meals that everyone has their own recipe for, and they seem to all be of the belief they've nailed the thing. I would never make the stuff shown here based on what I see in the video for many reasons mentioned in the comments. Of course I believe I've come up with the one chili recipe that nails the thing. :)
I agree. chili could be great with beans or without and depending on who is eating it tastes vary. I personally like beans, chunks of onion, pepper and tomatoes. I am also a fan of cilantro in mine but that is just me. This is what makes chili so versatile and great to make (and eat).
Naahhhh.... You just do whatever you want. Yet my mother thinks that chilli is suposed to be chilli free. For real. She does not use chilli in her chilli. And yes. Her recepie is some kind of italian inspired meat sauce, that contains tons of water and a can of baked beans. Fucking disgusting. Anyway... Chilli differs from town to town. And as long as it have meat and chilli then i am all happy.
@@brikkijimThis is a chili that's made specifically according to CASI specifications, so it has to be made a particular way to qualify; however, that doesn't mean it would do well at your local chili cookoff, because the general public often prefers more variety and texture in their chili like you do. Judges at CASI competitions are judging by set a criteria that most people wouldn't think about.
Sounds like you have a weak stomach. That absolutely sucks! I love crushing some chili and I can eat a ton with no issues. Of course I eat an absolute ton of really spicy food, maybe I just have a great tolerance. Maybe you could drink a ton of milk to help. Sorry for you man! You are missing out on one of life’s greatest foods.
Which spices would you suggest? I need to make my own as I have a family member that is allergic to Garlic and it seems to be in ALL Chili powder mixes.
Bruh It's America. 95% of people don't even buy normal spices but "Uncle Chucks absolute best Old Spice Hog Mix BBQ Trump 2.0" to season everything and then they feel like a michelin star cook.
I've made a couple different recipes found on the CASI website including Margaret's and they are always amazing. I'm going to have to give this a try soon now that I have a smoker. One question, I know this is an older video, do you know which sazon Goya to use? There are a few kinds that I've seen including Goya Sazon Seasoning coriander and annatto, and also Sazon with saffron, cilantro with tomato in addition do I think there is an AP seasoning. No one ever really mentions which one so if you have the answer please let me know. Great video by the way and I just subscribed!
I usually just buy the Wick Fowler seasoning kits from the grocery store and the chili always turns out great. It would be cool to do a side by side comparison with this
Instead of liquid smoke, try adding a shot and a half of bourbon or scotch. I find it creates a less artificial smokey flavor, and adds another layer of complexity
I have made this about 4 times a year apart each, each time I use substitute chili powders to equal the same amount(not avail here). Around Dump #2 I also add corn and dark red kidney beans without the juice from either. Sometimes I add the bacon bits that I used to get the bacon grease. BTW I follow the recipe as it's written not as shown in the video lol. 2 different pots etc. Anyways, everyone always loves it, one time I added a bit of beer but I didn't like the flavor of that but my nephew did. I am making it right now, I may or may not add the splash of beer today. I also am from WI so I make noodles, put them on the side in case anyone wants to add that in. I made a mistake first time adding the noodles and it just sucked all the liquids from the chili lol but I added more stock and it was ok. Add oyster crackers, some good WI cheese on top, some noodles underneath if that's your vibe, and then you can chuck some hot sauce in there if you want added heat. This is the way I do it.
Yeah what a bullshit recipe. I rarely eat chili because it gives me heartburn but I thought shit ill look at a "championship recipe". Maybe its something not too heavy on the bullshit that my gut can handle. bahahahahahahahahaha nope.
Ummmmmm, that’s chili. Pretty much all the good Chili’s. From backyard bbq’s, to chili cook offs. Not sure why you guys are thinking of chili like it’s supposed to be some healthy 5 star recipe. It’s chili. Canned everything, tons of seasoning, and not good for you. That’s why everyone with the best chili recipes look like John Goodman.
And to present, a plastic take out bowl from the local Chinese joint and some shredded Kraft cheese. I consider this to be a meat sauce like you would make a chili dog with although I'm sure it is good for contests, tailgating and beer drinking. True chili con carne in it's traditional form is mainly meat with chilis. To me chili needs crushed tomatoes, beans, onions, green peppers, even corn sometimes. I enjoy the complexity of color and flavors and chili is something you can't hardly screw up by adding and experimenting.
@@danamcwhite Which I stated in my comment, Tex. I also understand as the poster of the video said that fresh ingredients are not allowed in this type of competition. I wasn't criticizing it for what it is just giving an opinion. My "garbage" as you stated won a local chili cook off in 2016 in a town of 75,000. Have a blessed day.
@@danamcwhite Of course you're from Cali. How are the fires and water shortages going in your state flooded with illegal aliens? First of all, learn to read numbers. I said 75,000. When you learn to read and actually look up what traditional chili is than you can start your unfounded argument. Secondly, this contest chili is not traditional nor is mine. I never claimed mine was. Regions are different as are tastes. So let me ask you Tex from California, who lives in a pigeonhole? Gfy, douchebag. You're clinging to some random restaurant as your backup where you go feed your fat ass and think you know everything. Mom's calling, time for your Chunky chili dinner.
I try to use more veggies, like bell, jalapeño and serrano peppers, onions, garlic and I also like to use different meats. Ground pork tastes even better. Sometimes it's a pot luck chili and a lot of leftover meats/protein go in. I also use more cumin too.
Sounds good to me! - I cant think of the the name of it but I went to a party once and everyone brought something to go into the chili an dit made a giant pot that fed about 60 people. Thanks for watching!
Texas Chili is meat and gravy. You can float a pepper on top but remove it before it breaks open. Also, never turn it in with a pepper to the judges. The CASI Website has more past winning recipes.
Randy Blackstone chili came from native Americans, probably from what is now New Mexico. It’s evolved over the centuries and I don’t concern myself with competition or Hoyle. With some dishes, it can be highly regional and what we are enculturated with is often all we know. The only food I tend to be picky about is Italian food, but I tend to know what’s good even if different. What I’d like to see Jason do is smoked haggis. Now that would be interesting. I had haggis for the first time last night at a Burns dinner. Not bad.
James Lagnese most historians agree that the earliest written description of chili came from J.C. Clopper, who lived near Houston. While his description never mentions the word chili this is what he wrote of his visit to San Antonio in 1828: "When they [poor families of San Antonio] have to lay for their meat in the market, a very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat--this is all stewed together.” In the 1880s, a market in San Antonio started setting up chili stands from which chili or bowls o'red, as it was called, were sold by women who were called "chili queens." A bowl o'red cost diners such as writer O. Henry and democratic presidential hopeful William Jennings Bryan ten cents and included bread and a glass of water. The fame of chili con carne began to spread and the dish soon became a major tourist attraction. It was featured at the World's Fair in Chicago in 1893 at the San Antonio Chili Stand.
This was cringe-worthy. Canned stock and bullion cubes? Pre-packaged chili powders? Onion powder? Seriously, for a bachelor or a college student to mix this up in their dorm room would be one thing, but to label it 'champion'? Start with some beef bones, cook down a broth, add whole guajillos, japones, and chipotles and a bay leaf to start, cook that down to a beautiful red broth, dredge some stew meat in flour and brown well, caramelize some onions and throw in plenty of garlic and a little Serrano as it cooks, then simmer all until tender, seasoning to taste along the way...it may not be 'champion', but at least you could say that you'd actually cooked something at the end...
![PASULOL รามเกียรติ์ ตอนที่ 4 นนทกพบรัก [Ramakien Ep.4: Nonthok in love]](http://i.ytimg.com/vi/tMUQgmZzf_A/mqdefault.jpg)
🔴 Watch me make a homemade BEER Cheese and put it on a Wagyu Burger! th-cam.com/video/fajQoXegMlY/w-d-xo.html
I found what 'RT' is ... mildbillsspices.com/products/rt-original-chili-powder
Thank you!
GQue BBQ do u make ur red chilli with beans or no beans I like no beans and would like to try your chilli
Hey, I do believe that the 1T RT is this mildbillsspices.com/products/rt-original-chili-powder from a simple google search of this; 1T RT spice. Crazy right? I hope you remake this video with that spice added to see if it would have made a difference.
Does it have chili powder?
Dump number three happens the next morning.
I just chocked on my cigar LMFAO
Hahahaha
About an hour after eating it’
Im dead LOL
I just spit everywhere LMFAO!!
So basically beef, ketchup, 2 fistfuls of salt, and 37 seasoning packets from the Mexican food aisle
No that’s not it
Hahahahahaha 😂
@@Gquebbqco yess, thats it
These comments have me roflmao 🤣
@@Gquebbqco Its actually the worst looking chilli.
The 2oz of water is a vital part of this recipe. It's basically mortar without it.
I exchange with a beer and add more meat.
This video comes up in my recommendations every now and again and I come back to read the comments for a laugh
So true lol
True
Caught, damn
I still think about this video sometimes because it's such a perfect storm. I love how it goes off the rails immediately from ingredient 1, bacon grease, which he doesn't have and substitutes for something else.
it sets the tone for the entire rest of the recipe, which includes different ingredients, different cooking techniques, a mystery ingredient that he skips (even though it's sold at the same place he bought his other spices), it has it all. He starts off the video telling us we're gonna see a champion chili recipe and immediately starts freestyling it and shrugs out a link in the description.
To top it off, this is all done on a chili video. There is no food that the internet has stronger opinions about than Chili. If you're gonna grab the wheel and start off-roading on a recipe, picking chili is the one way to ensure you're gonna get people critiquing every little thing about it.
I love this video so much.
After reading your comment I really want to see him make some CARBONARA.
Yeah he completely fucked it up.
lol, and he's also doing steps out of order, but hey its champion chili
HE DOES THIS THING COMPLETELY DIFFERENT, AND COOKS THE MEAT BEFORE HE PUT'S IT IN THE CHILI. BUT I DON'T IT'S BASICALLY THE SAME THING
STFU Made it 2 times for competitions and was the first crock pot emptied and ran out taking 3rd because I did not make enough, everyone loved it!!!
That 2 ounces of water at 3:27 must have been a game changer
I thought that of the ½ teaspoon of brown sugar at 6:35
Lol maybe he meant put the cube in that water, then the solution in.
hahaahahaha
@@lfeco Brown sugar can do a lot for flavour though, so that makes sense. The water would've just boiled off a few minutes later anyway. Literally no benefit.
I laughed so hard, kudos :)
Just made this and everyone loved it. Low smoked the ground meat for an hour before cooking it on the stove. We didn’t add any salt due to the amount of sodium already in the broths and bouillon but taste it at the end like he said. It was perfect without any additional. We also felt that the meat had a nice, smooth texture by keeping in chunks until the end. Try the recipe, you’ll enjoy it.
Great to hear thanks for sharing!
What is the T chili mix made of?
I brown my grown beef like heck, then smoke it for 4 hours. The crushed tomatoes were also smoked before I canned them.
Game changer, in my opinion.
@@lucasarrow4772 Testosterone
Great a chili recipe that includes tons of spices that’s not available to any outside San Antonio. Awesome.
Just order it!! I do! 🙄
you forgot to add scott tenormans parents >:(
Lol
good one
SmiEthy deserves more likes
Do you like it scott? Do you? I like to call it Mr & Mrs Tenorman chilli
delicious
Made this a few times now. Had to tweak it though because as everyone is saying, it is CRAZY salty. I don't own any of the chili powder seasonings, so I just used what I could find at my local grocery (McCormick, etc). I've gotten it now where it's really good. Had to use the reduced sodium beef and chicken broth, as well as make sure I wasn't using any chili powder mixtures that had added salt. It makes some really solid chili.
Great to hear! Thanks for sharing!
So basically, what you made, has nothing to do with this video 😂 Just teasing, long as it tastes good a d you're having fun!
No it's the same ingredients just less salt Zlatan. I know for me, I like the taste of low sodium soy sauce better than the normal product
People always over salt! Leave a little salt for your eggs!
This is really smart because it allows people to adjust it to taste
But if you’re cooking at home, don’t forget to undercook the onions, because everyone’s going to get to know each other in the pot. #theOffice
Yes! And don’t drop the pot either 😁
Yep, and make sure you have a slab of cheap cord carpet to eat it off
It's probably the thing I do best 🌶🌶🌶
Where's the spaghetti?
So basically just open the spice cupboard and dump everything you have all at once. Stir and heat through. 👌🏻
😂
Don't forget the 2 ounces of water. Very important!
@@jamesprior2496and don’t forget a whole box of salt! I love salt but holy 🐮 that’s over the top even for me
"RT" is an abbreviation for "rectal trauma"
Ouchee!
😂😂😂😂
This comment made my day
Hahahahaha!!
I don't want that in my chili. I want that afterward.
I have made this chili three times. I love it. I however do use fresh onions and garlic. That Saxon Goya makes a huge difference. Thanks a bunch for posting this video. I just got done making a gallon an a half of this chili and my kids love it.
3:42 "The only thing you need to remember is to drain off the grease from the meat before you put the meat into the stock pot". Unlike what we did in this video we just made.
Yeah I would not listen to this guy. I make my chili with 90/10, and just keep the fat in there, throw in some flour to make a sauce.
I didn't understand what he said there either.......
Godzilla had a stroke trying to read this and fucking died.
So he didn't dump the grease or he did? Looks like he didn't. Help me understand please lol
For 35 years, I have been making Chili (no two ever exactly the same) that spawned from a humble Texas Chili recipe post card. The above recipe is now my base: admittedly, it was a difficult choice to leave chunks of beef behind for ground, but the flavor profile in this one is fantastic (especially with the puree of roasted hatch chiles and 2 smoked onions that I added). Thank you!
I split meat 50/50 ground chunk and stew meat or brisket flat. Just a better mouth feel for me with the chunkier bites.
But this spice dump is similar to what I do minus using onion/peppers cooked to translucency at very start before the meat.
This looks great and is probably more affordable.
Surprised he didn't start with powdered beef...
@Wayne Halliday It was a joke, treacle...(slow clap). 🙄. Perhaps lighten-up?
I don't care about explanations - this chilli looks shite. If this garbage is 'World Championship' level, you can keep it. This is just minced beef with half the spice-isle from Tescos stirred in. 🤢🤮.
@@stevenbaggley1257 thats what i thought. Maybe he should dump this shitty pile of powder and get some real vegetables going. I know its aGaInSt tHe RuLeS and thats just disgusting tbh. Thankful to live in europe after seeing this bs. You cant call that cooking.
dont forget powdered oil :)
@@13redlion13 Yeah ikr. I feel like in a real competition every powdered ingredients should be banned, except salt and pepper ofc. What this guy is doing is like preparing an instant ramen. Takes 0 skill.
lllooollll
I always mess this recipe up. I keep forgetting to add 5 years worth of salt to it...
thats funny
Yeah even as they were making this I was like no way I’m adding salted broth and a bouillon cube. I could taste the salt all the way here sitting on my couch lol.
>Powdered spices
>Tomato sauce
>Seasoning salt
>No veggies, peppers, or beans (controversial I know)
More like championship gas station chili if I'm being honest.
You read the description tho right?
@@adminbird The description just constrains it more to being a meat sauce than chili fam, I don't compete, but I've eaten and made enough chili in my life to say that's a spicy bolognese before it's chili.
@@adminbird That's not cooking, that's more like chemistry.
I'm not saying it tatses bad, it's probably way better than any single packaged or frozen chilis, but that's not cooking.
EXACTLY
Bolognese.... do you even chef bro?
Just made this, and used the RT with it. It’s delicious! Only regret is not adding beans to it. Next batch I’ll add them in.
What is RT
What the fuck is is RT
@@dewwwd3431 RT is actually a chili powder. And RT is sort of a ruse. It's Texas Red chili powder... which should be acronymed... TR. It's amazing how people disguise their recipe ingredients.
@@briankillian5248 you are a legend sir appreciate you!
Rt = Texas Red Chili powder also known as (RT Original) A staple in so many championship chili recipes, RT Original is the perfect base ground chili pepper. It's orange-red color, great aroma and mild heat will give your chili that "Bowl of Red" authenticity. RT pairs well with any of our custom chili powder blends and also complements other ground chili peppers such as Hatch, Dixon and Chimayo. RT Original Chili Powder has been an exclusive product of Gunpowder Foods and Mild Bill's Spices for over 10 years.
Thank you!
RT = Real Texas Chili Seasoning Spice Mix
@@gelmann2 I don't know if I should do three pounds of ground beef 80/20 and two pounds of ground pork for Chili or turn that all into stovetop Ziti as if I do Chili, I'm gonna need to get Mirepoix, and maybe something to make it not acidic, not to mention a pound of bacon to use as grease to do the meats and mirepoix mix with, plus the kidney beans.
Straight from the website lmao
This must be an advertisement by Gunpowder foods or something. This exact comment has been copied and pasted many times in the videos and comment sections.
Interviewer: So, What kind of seasoning you put in?
Dude: yes
I made this just like you instructed but I added beans, onions, bell peppers, chili peppers, and tomatoes. It was really good!!!
#I’mDisqualifiedFromCompition
Soooo it's not like he instructed at all...
@@dennis8309 STFU Dennis. sounds great Mike. Make it your own and push those boundaries man. keep on cookin.
*competition
@@dennis8309Competition chili precludes some ingredients per the rules, apparently, so there's no reason not to add standard ingredients you enjoy to it.
Simply amazing!! I think this is the best blueprint for making chili, and you can tweak it to make it your own. I bought whole dried chilis and ground them and made my own spice blend. But the process of adding spices in dumps and letting it rest…so good. 10/10, everyone loved it!
I was pimp-slapped by the integration of flavors, that I assume the spaced dumps provided: I modified the recipe somewhat, but it was practically impossible to distinguish individual ingredients❤
You know your chili has reached it's peak perfection when it looks like bubbling hot diarrhea... 😂
True!
🤣🤣🤣🤣🤣 í cant handle it lol
Ok, that comment made me laugh out loud.
It's true. Your toilet will look just like that pan 40 minutes after eating it.
literally laughed out loud!
meat and a hundred different powders, championship chilli = no fresh ingredients lol
Fresh ingredients are illegal in competition chili. Thank you for watching!
Fresh ingredients illegal...competition for people who can't really cook? Lazy cooks?
MrJjb6989 win a national title then you can talk 😉
RoyalTee national ...title of non fresh , premade ingredients...cool and all, but...eh
MrJjb6989 people can collude with judges by identifying certain ingredients and score high recognizable bowls or by scoring low on entries that they know are not who they are trying to help.
Why not assume there are valid reasons besides saying things like lazy cooks - these guys do it all the time they have reasons for their rules that uphold the integrity of their contests.
This got me 2nd place in my neighborhood cookoff! Having another one at my daughter’s daycare this wknd.
Great to hear! Thanks for sharing!
second place is the first loser
@@Gquebbqco He was just taking the pizz
Instructions unclear, i made 6 dumps instead of 2.
Not a single vegetable was harmed in the making of this video.
This man is still responding to comments 2 years from this video what a legend
Haha - appreciate you watching Oliver!
Just watching this gave me heartburn.
This is not a recipe this is 10 very specific brands of seasoning
That's what I was thinking.....Chilli is not just meat bathed in seasoning and broth.
100 % true but i see this kind of pattern on alot of american cooking channels.
Why would you use anything powdered too ? just use the fresh ingredients.
@@melio6768 It's competition chili - there are rules against fresh ingredients. He mentions that at the top. Competition chili, like competition BBQ, is very different from what most people would gravitate towards making for themselves. I saw an episode of BBQ with Franklin where Aaron Franklin, who owns/runs the consensus best BBQ in the USA, enters a Kansas City BBQ competition, and places in the middle of the pack. www.pbs.org/video/bbq-franklin-episode-8-competition/
@@rickhimes thanks for the clarification, is there any specific reason for this!
competition chili must be made from gas station ingredients, its a rule
I used to compete in Cook offs ,won 1st place quite a few times and I never made chili with salt ! The secret to mine was 80-20 sirloin and a shredded chuck roast with 3 kinds of beans ,onion, 1 jalapeño, dark brown sugar, smoked paprika, cayenne powder, chili powder, hot Mexican chili powder, ground cumin ,garlic powder, onion
powder, take 30 years of experimenting with this mix and you'll win !
No salt? Get outta here
You never competed in casi or Tolbert
@@RealUncleRico try it John !
That means your chili powders had salt. You can't make a big pot of of ANYTHING with no salt, and expect it to pass taste tests. (Although it'd be interesting to try with a salt substitute, but tends to lead to a metallic, slightly off taste in cooking).
It’s cold and raining outside and this looks absolutely delicious and warm.
It is - I’m sure you’d love it! Thanks for watching!
lol I love how much people are making fun of all the seasonings and the salt level. I just think some ppl don’t realize how much seasoning and salt is in the food they eat on a regular basis or at any type of restaurant lol.
Absolutely, I learned this since I have to eliminate salt from my diet or it will kill me. It's not possible to do this entirely because even spinach has a natural amount of salt. I do my version.
I can't believe people make fun of all the rat poison and arsenic in their cigarettes. I think some people don't realise how much chemistry is in the cigarettes they smoke or buy from any type of store lol.
@@cosmic-fortytwo 😂 what…
Told in truth.
There still is a fuktonne of salt in this.
A fun video and an interesting recipe. Like a lot of folks, this doesn't really count as chili for me. I just don't prefer these type of all meat chilis. It was tasty (and I went easier on the salt), but it reminded me of the chili con carne you put on chili dogs. That's fine, but not what I want when I tuck into a bowl of chili. I want some "fillers" like beans, onions, tomatoes, green chilis, etc. BTW, nothing in the CASI rules says you can't use real onions or chilis, but I guess they like the texture the dried stuff brings. But, I must admit it was a lot easier to use the professional chili powders than making my own (although certainly more expensive).
Technically chili is a dish that doesn't include beans. However, I was raised on chili being a bean centric dish... so who knows
@@Hyperbolic_G That's very interesting but silly at the same time. Chili has only been around a few hundred years. It's not like we're reinventing the tamale which has been around like 8,000 years
@@jeffm3283
It's a question about authenticity. You can say your chili with beans is chili, but you cannot say that your chili with beans is an authentic chili.
@@MasterChief0522 It's called bean stew.
Absolutely. If I am making a homemade chili, I'm adding a ton of delicious vegetables. that are going to add mass, volume, and most importantly delicious flavor. I like a pound of meat per every whole zucchini, large carrot, onion, and your choice of 2-3 bell peppers of your color choice. Scale this to your liking.
Then you can add your beans, additional hot peppers etc.. Skipping steps because I'm telling you about the vegetables, not a recipe.
It really lets you stretch meat with cupboard staples and some fresh vegetables.
I really love this recipe! I'm glad we all cook Chili con carne, it's wonderful. 😍
Wow this is incredible. I actually followed the recipe exactly like on the CASI website. The depth of flavor here is beyond any chili I’ve ever tried. Like some others I thought it was a lot of seasoning but man, it is so good. This is the best chili I have ever had and will be making this very often. Wow thank you so much for this
Thank you for sharing nice it to have someone that actually made the chili chime in
When you start talking about depth in flavor and hotness on front an back of tongue tells us that chili was awful. When you have to use any words other than delicious you know its trash
@Cynthia Baker what was rude? Oh I just realized that was how your chili was described. My point was that people always want to over spice. Be honest, how many times have you put a bite of chili in your mouth that had to much, to much everything
@Cynthia Baker since I have won a chilli cook off i am now officially a chilli expert. Being an expert i must take advantage of every man an women to further my power over them. No matter there were only 10 contestants. Maybe next year ill be king of apple pie
@Cynthia Baker you are correct i shouldn't have used awful especially when Everyone has different tastes
That's the most complicated spaghetti sauce recipe I've ever seen.
I’d throughly enjoy this chili over some spaghetti noodles - that’s a great idea!
It'll be a good excuse to dump a dozen different brands of oregano and basil into it.
@@Gquebbqco I bet it's good in a taco shell as well.
That’s how I used to make my chili and everyone loves it. Lately I have been adding a habanero to it about half way while it’s cooking for some spice.
Only question I have is. Where’s the beans?
@Ricky beans don't belong in chili
That looks amazing. I can only imagine eating that on an icy day. I'm from California so I can only imagine
It was delicious! Thank you for watching!
I gotta have beans, red pepper and 2 huge yellow onions chopped up fine and evenly. To each his own, great video !!
I ain't won no competition but my chilli uses fresh chillies, onion, garlic, bacon, coriander + much more and I reckon tastes better than this collection of salt and packets of processed tat.
Yeah man totally agree. Nothing fresh in this pile. Looks horrible.
Didn't even break the mince up.
@@fahgina I want your recipe. Lol
I agree that fresh is better but he legit explains around the 2 minute mark that he can’t use “big chunks of onions and peppers” bc that would disqualify him from the competition.
I don’t know why that’s why even a thing but who knows.
No fresh onions or peppers or garlic or beans? dafuq? No thanks.
“We got that boil goin!” 6:12 is still something me and my friend quote this video is still a gem
My wife, 3 daughters and I always say it like he does while cooking. Love this videos for many reasons
I like how you set the hot pot on the table, and when you cut back, it all of the sudden has a hot pad underneath. Please tell me you guys melted that table.
That was my thoughts exactly!
I've used this recipe as a skeleton for my chili. I've won a few contests. I add a bunch of stuff but the process is gold.
There's so much salt in that pot you have to use marine grade ladles
I was thinking the same thing. Old folks double up on your pressure meds.
I put a spoon in and it rusted like a Chevy in Baltimore
Sea fishes could live there!
RT is a staple in so many championship chili recipes, RT Original is the perfect base ground chili pepper. It's orange-red color, great aroma and mild heat will give your chili that "Bowl of Red" authenticity. RT pairs well with any of our custom chili powder blends and also complements other ground chili peppers such as Hatch, Dixon and Chimayo. RT Original Chili Powder has been an exclusive product of Gunpowder Foods and Mild Bill's Spices for over 10 years.
plagiarism
But where the heck can you buy it??
Brogan www.mildbillsspices.com/products/texas-red-chili-powder-rt-original
One 5 second Google search and:
Texas Red Chili Powder (RT Original)
I honestly thought it was roasted turmeric lol.
I was thinking red Tabasco
I was about to post this also. Good catch
How didn't the guy in the video know? Isn't he a chili expert? Wth?
@@matt3122 didn't say he did, only what it was.
You’re enthusiasm in the opening reminds me of the wacky waving inflatable arm flailing tube man guy from that terrible show family guy.
Thank you!....I think!
Tyler Jacobson your*
Thx for sharing, but I'm a roll with my recipe Texas style, yeee haw!!!
You have no idea how happy I am with you!!! You actually have the national champion recipe, and you did title your video "THE BEST chili ever" or some crap like that!! KUDOS to you!!!
Just made this last night, exactly by the recipe, and everyone that had it, said it was the best chili they ever had, me included! So, all you trolls that are saying, just ketchup, and fist full of spices, you are the weakest link! This is the bomb, and we cant wait to make it again! The flavors you have going on, in your mouth, is hard to explain, but its just chili, but your mouth all the sudden awakens, and its like, oh, its not just chili, its OMG WOW chili! This is the real deal!
I have an explanation, MSG. Its in all of those pre-mixed spices. Of course it is fantastic chili but MSG is the ingredient that brings it all together. Not being negative because it is truly great chili and frankly I don't mind the MSG. But I would like to try the best recipe without that, and do a side by side comparison.
Yes, goya sazon has msg :/
Did you put beans in it? I'm considering doing this but I need beans to be in it without throwing off the flavor.
What’s the name of the package of Goya seasoning he used? =)
@@lalasmilahof2605 Goya Sazon seasoning
3rd dump is in the shower. LOL cheers!!!
oh yeah!
Haha.. You dump
I'm taking my third dump right now and it's definitely in the toilet
SuperGoldnut toilet is in most cases arms length away from the shower
SuperGoldnut bro I have shit in the shower but never intentionally
Should be called “Competition chili recipe but I’m missing half the ingredients”
It should..
For me it looks great. I hate onions and peppers so this would be right up my alley but yes, for most not having some veggies in there would be a no go. Regardless, we'll all die from a sodium overdose after eating this anyway!
I have tried every recipe known to man. This looks like a good one but you gotta ad kidney beans ! I have had it both ways, the right amount of beans makes it perfect!
This is not chili. It's hamburger soup extra salt
Real chili is soupy
@@nikolatesla8508 not meaning the texture. Meaning this is hamburger soup with too much salt.
@@brettsurrett4596 I think it appears to be a lot of salt, but for all of the components requiring salt to bring out flavor, it's a gradual build following the seasoning of the meat. The only items containing some for of salt is seasoned salt (used on meat and a couple pinches), broth, only of of the chili blends (not likely much), hot sauce, and Goya packets. I imagine that it seemed that the food was properly salted all along when in fact it was likely under salted and as he builds up his flavor he too increases it's sodium level until the right about of flavor and salt is met.
(I could be wrong, but that's what I've experienced when doing chili competition)
@@MichaelStephenLau good luck on that
@@brettsurrett4596 thanks!
I hate to be that guy ridiculing other peoples cooking. But that is an absolutely insane amount of spices for such a small bowl. Secondly, why use the smoker if you’re gonna keep the lid on? There’s no way the smoke is penetrating the Dutch oven. I also had no idea fresh ingredients weren’t allowed in competition. That’s insane to me. How do you make Chile without peppers and onion? I’m not trying to be a troll, but these “competition cooks” just can’t cut it to real cooks.
Competition BBQ and cooking is all about the one bite you give to a judge. Packing as much flavor and intensity as you can into the one nibble that a judge is going to taste is more important than making a pot of chili you can eat a whole bowl of.
If you already know fresh ingredients aren't allowed why crotique how much meat or spices he uses? Go comment on a chili video that allows whatever you like in your chili.
@@danseeley6393 That's the point, these competition recipes suck dick and judges have no clue about food.
and the judges are double the size of the big guy who's the champ, and they go like yeah this is the one - oh no wait this also tastes good and oh this tastes like this
Exactly as tank said. Competition bbq just aren't mean to be eaten normally. You would present it to the judges, who would only take a single bite so you have to to make it very very impressive.
All in all, if you have more than three bite of those 'competition bbq', it's going to suck.
One serving conveniently contains your sodium requirements for an entire year
pretty much
Heart attack on a plate.
@@motog4-75 In a bowl. Lol
I am writing down this ultimate recipe! 🖐
🤣🤣🤣
(I love sarcasm!)
National Champion Chile Recipe with different ingredients, and cooked using a different method, with things you don't have.
Don't forget that this shit is made to stand out amongst other chilis that probably taste identical. I would be willing to bet $100 that you could easily make something that taste incredibly similar, if not better, just by using your basics- meat, tomatoes, onions, peppers, salt and basic spices. Anybody that goes to all the trouble to make this ridiculous chili will almost definitely wonder why it doesn't taste better for all the effort that went into it.
Well, he sorta told you that at the very beginning of the video!
I have no idea why he labeled the video exactly as it's not. It's totally different which makes zero sense.
@@stellar476 Nah, you just have poor taste buds
@@Papagiorgio153 what a stupid fucking comment
Simply brown off half the mice leaving the top part raw and then add packets of stuff make sure no fresh ingredients go in , next.. Win award
I love Chili.. but I don't understand why people continue to use a mixture of other people's chili powders. Wouldn't it be more impressive, and interesting, to actually use your own mixture of spices for the 'chili powder'?
Cumin, crushed chili, cilantro, cinnamon, etc... the actual spices themselves in various ratios, toasted or otherwise, as opposed to using 1/2 cup of Tom's Chili mix, combined with 1/4 cup of Texas Torch Tincture.
I'm sure it's tasty, just seems like a bit of a hack... especially if it's for some sort of competition.
I cant speak for why people do what they do. My guess is they are happy with all the other blends that are out there already and will doctor it up with what they like. In competition BBQ there are so many rubs and sauces already out there that if you do create something original it will taste similar to something already available. Thank you For watching!
His recipe was ridiculous. Half of those chilli mixes had the same ingredients in them. This recipe was like cooking for dummies.
Robert - Share your recipe here! Thank you for watching!
GQue BBQ
My recipe is simple, would be a blend of 3 different dried chilli. Cayenne pepper, smoked paprika, cumin. Coffee.
Flour lumps of meat, sear in dripping, put in spice mix and cook to release the flavour of the spices. Pour in ale, and beef stock. Season salt pepper and leave for about 8 hours.
Job done.
Robert Young go make your own video and post the link here. I’m sure we would all love to see your work.
best chili i ever tasted was from a place called 'old walnut chili parlor' in ky. delicious and they add spaghetti to it
Oh man some of that chili on some fries would be absolutely outstanding 😋😋😋😋
You know it!
Rumour has it that if your chilli goes in looking the same as when it comes out, its good chilli.
This is all seasoning wow
It's all the goya seasoning pure msg that make it addictive.
this was literally chili with spices. i wonder if these seasoning companies own the competition. like, where’s the onions and peppers? what competition would allow outside spice mixes?
They probably do. Imagine a cooking competition where the only fresh ingredient allowed is beef lmao. Kind of a joke to be honest. Basically it's just about who finds the best tasting seasonings from the store..
Not to mention eating a plate of that thing with a liter of different powders in it is probably going to fuck your stomach and rip your ass.
Seriously! Some sauteed onion and garlic in that bitch. Sweet peppers. Man.... I agree! They all went to the grocery store, grabbed some ground beef and hella spice packets. I'm sure a meat loaf spice packet made it's way in there.
Hell, where are the beans? Do people not have beans in their chili? We sure do.
@@misegades Chili without beans is basically a bolognese
@@dinoflame9696 chili with beans is actually chili frijoles. Chili is just meat and sauce.
So this is where the statement, "Less is More", came from. Look, just go to a Spanish grocery store, buy you some dried chipotles, Pasillo's, and Ancho's. Smoke the peppers in a skillet for about 10 minutes, cover with water, bring to a simmer, and let rest. Blend the Chilis with the water & you'll have the best homemade chili paste you've ever eaten.
Oh that sounds good
"Im gonna follow this competition chili" "I dont have this, this, this and this"
I never said what you have in quotes please edit your quotes to something I actually said as that’s how you use quotes
@@Gquebbqco /whoooosh
@@Gquebbqco 🤣🤣🤣 drop mic
Incorrect he used quotes indicating I said something....the point of me not using a specific ingredient that is in the recipe is already in 100 comments at least...good thing we have one more person to say something that has been commented on at least 100 times before...regardless you tube will reward the engagement...so I’m appreciative of the comments and thumbs downs!
@@Gquebbqco and you're somehow still missing the point even after 100 comments
I have to let you know that i purchased all of those divine chili spices needed! I will be making beef and turkey! Can't wait to make this!! It looks absoluamazing!! Thank you for sharing!
I just tried this Recipe (with RT lol) on my Big Green Egg, absolutely fantastic. Thanks for sharing from Germany!
Of course it was! haha! Thanks for sharing!
How the fuck do you find those spice mixtures in Germany?
Alexandro Hutt
you can buy them online
+ you can buy some of those spices in the supermarket, they are just named differently
Wait....do you not discard the grease from the ground geef? Or just keep it all in there.?
This is the long road to making taco bell meat.
Here's the national chili recipe, oh but we don't know what some of these ingredients are, and we will be cooking it different. HA
And he doesn't know the difference between clarified butter (ghee) and bacon grease. From CO, probably owns a greenhouse!
Vince Smith I thought he said he didn't have bacon grease so he used ghee instead.
I can't smell that, but just watching it my mouth is watering like crazy. I have an awesome chili recipe of my own that's won many competitions, but I have to try this recipe for myself.
Ah yes the shake. My favorite SI unit.
That chili probably has a shelf life of 100 years with all those powders. I lost count.
Thing is I bet a lot of those powders have the same ingredients.
@@nanoflower1 Alot of them do contain amounts of the same ingredients as other powders/mixtures. The amount of sodium that is in that bowl of chili made me dehydrated just looking at it.
I am convinced, besides politics, Cooking Channels or Posts bring out the worst in people.
True! Haha
LOL. Nothing. Try ar-15 vs ak47, or chevy vs ford. You will see people killing their own families.
IAMBOBBY - very true. Some of the worst incidents seem to emerge over ethnic classic dishes, where people who claim to represent said culture, region, or ethnicity can’t help but to tell the cook that their recipe is awful or isn’t authentic. It can be particularly ridiculous for dishes that historically have always been based on family specific recipes and traditions, making the person’s critique a clear indication that they don’t even understand their own heritage. What can you do?! 🤷🏻♂️
IAMBOBBY - very true. Some of the worst incidents seem to emerge over ethnic classic dishes, where people who claim to represent said culture, region, or ethnicity can’t help but to tell the cook that their recipe is awful or isn’t authentic. It can be particularly ridiculous for dishes that historically have always been based on family specific recipes and traditions, making the person’s critique a clear indication that they don’t even understand their own heritage. What can you do?! 🤷🏻♂️
Ummm, you should see welders fight about their trade here on YT. Talk about a whiny bunch of thin-skinned toddlers...
There is nothing about this from a culinary standpoint that makes any sense. With that being said, you do you, big dawg.
Chili competitions are a group of uncultured rednecks who barely know which end of a frying pan is which.
Chili is one of those meals that everyone has their own recipe for, and they seem to all be of the belief they've nailed the thing. I would never make the stuff shown here based on what I see in the video for many reasons mentioned in the comments. Of course I believe I've come up with the one chili recipe that nails the thing. :)
It’s a lot of work but worth it IMO
I agree. chili could be great with beans or without and depending on who is eating it tastes vary. I personally like beans, chunks of onion, pepper and tomatoes. I am also a fan of cilantro in mine but that is just me. This is what makes chili so versatile and great to make (and eat).
Naahhhh.... You just do whatever you want. Yet my mother thinks that chilli is suposed to be chilli free. For real. She does not use chilli in her chilli. And yes. Her recepie is some kind of italian inspired meat sauce, that contains tons of water and a can of baked beans. Fucking disgusting.
Anyway...
Chilli differs from town to town. And as long as it have meat and chilli then i am all happy.
@@brikkijim I have tried with slices of salted beef along the grounded beef. Makes an interresting result.
@@brikkijimThis is a chili that's made specifically according to CASI specifications, so it has to be made a particular way to qualify; however, that doesn't mean it would do well at your local chili cookoff, because the general public often prefers more variety and texture in their chili like you do. Judges at CASI competitions are judging by set a criteria that most people wouldn't think about.
Chilli is the only food in the world that comes out of you exactly the same as it entered
Corn
taco bell
Sounds like you have a weak stomach. That absolutely sucks! I love crushing some chili and I can eat a ton with no issues. Of course I eat an absolute ton of really spicy food, maybe I just have a great tolerance. Maybe you could drink a ton of milk to help. Sorry for you man! You are missing out on one of life’s greatest foods.
T Beck I need this read in Duke Nukem’s voice
I don't think that should be true.
The comments from you TH-camrs is the best part of this video. Kept me laughing 😂
I have been making this one for years as a base. I have added a few more things for better taste. Thanks for posting
Great to hear!
Thanks for sharing
To name a few, Lea and Perrins Worcestershire, rib powder, real broth, and Annatto-infused oil. What are you working with?
Instead of using packaged chili powder, cut up and toast your own chilis and then ground them. Huge difference in flavors
Sounds good to me!
Sounds like a lot of work, but maybe if I were running a restaurant... wink, wink.
Which spices would you suggest?
I need to make my own as I have a family member that is allergic to Garlic and it seems to be in ALL Chili powder mixes.
Not enough sodium
Haha
T Nyce he ha
ha ha
Sazon is very salty. Maybe he is getting his sodium from there.
cant believe that winning a food competition includes using mostly canned and processed ingredients... tsss
Gotta remember that it's a competition in the US
welcome to american cooking
Aha yeah just embarrassing
Bruh It's America. 95% of people don't even buy normal spices but "Uncle Chucks absolute best Old Spice Hog Mix BBQ Trump 2.0" to season everything and then they feel like a michelin star cook.
@@Krogdalo so true 😂
I've made a couple different recipes found on the CASI website including Margaret's and they are always amazing. I'm going to have to give this a try soon now that I have a smoker. One question, I know this is an older video, do you know which sazon Goya to use? There are a few kinds that I've seen including Goya Sazon Seasoning coriander and annatto, and also Sazon with saffron, cilantro with tomato in addition do I think there is an AP seasoning. No one ever really mentions which one so if you have the answer please let me know. Great video by the way and I just subscribed!
RT is just a light spice red chilli powder, used more for deep red colouring and also adds pepper base taste. Google RT Original Texas.
Thank you!
I usually just buy the Wick Fowler seasoning kits from the grocery store and the chili always turns out great. It would be cool to do a side by side comparison with this
Wick Fowler chili kit are the best on the market hands down in my opinion!!!
Wick Fowler chili kit are the best on the market hands down in my opinion!!!
Agreed!
wow I wonder if this might be lacking some seasonings...
Facts
It’s like an Indian recipe from the parallel universe where everyone’s evil and has a goatee.
Baby im from Detroit it has way...enough seasonings in it and any more seasoning added that its lacking is gonna be a heart attack 💔😳😳😳
The secret ingredient was MSG from seasoning salt, sazon and beef stock and cubes.
I add most of that but i use born to hula hot sauce not louisiana and i wonder if their spices include ancho chilis because i love ancho in mine
I won a family chili cook off quite handily with this, thanks my man
Pretty common chili, except a couple of spices I never heard of and can't find anywhere. I usually put just a dash of liquid smoke in mine too.
Junk Yard ~ I was thinking the same thing since I’m not put’n it on the pit👍🏾
Instead of liquid smoke, try adding a shot and a half of bourbon or scotch. I find it creates a less artificial smokey flavor, and adds another layer of complexity
Is this part of the series: How to make convenience food exactly like they do in the food factory?
"let's see if we got that boiling going"
"WE GOT THAT BOILING GOINGGG"
I have made this about 4 times a year apart each, each time I use substitute chili powders to equal the same amount(not avail here). Around Dump #2 I also add corn and dark red kidney beans without the juice from either. Sometimes I add the bacon bits that I used to get the bacon grease. BTW I follow the recipe as it's written not as shown in the video lol. 2 different pots etc. Anyways, everyone always loves it, one time I added a bit of beer but I didn't like the flavor of that but my nephew did. I am making it right now, I may or may not add the splash of beer today. I also am from WI so I make noodles, put them on the side in case anyone wants to add that in. I made a mistake first time adding the noodles and it just sucked all the liquids from the chili lol but I added more stock and it was ok. Add oyster crackers, some good WI cheese on top, some noodles underneath if that's your vibe, and then you can chuck some hot sauce in there if you want added heat. This is the way I do it.
Swanson canned broth? Hunts tomato sauce? Powdered everything? You've got to be kidding me. World champion my A
lol no kidding, I bet the judges all had coronaries after eating all that sodium
Yeah what a bullshit recipe. I rarely eat chili because it gives me heartburn but I thought shit ill look at a "championship recipe". Maybe its something not too heavy on the bullshit that my gut can handle. bahahahahahahahahaha nope.
Ummmmmm, that’s chili. Pretty much all the good Chili’s. From backyard bbq’s, to chili cook offs. Not sure why you guys are thinking of chili like it’s supposed to be some healthy 5 star recipe. It’s chili. Canned everything, tons of seasoning, and not good for you. That’s why everyone with the best chili recipes look like John Goodman.
And to present, a plastic take out bowl from the local Chinese joint and some shredded Kraft cheese. I consider this to be a meat sauce like you would make a chili dog with although I'm sure it is good for contests, tailgating and beer drinking. True chili con carne in it's traditional form is mainly meat with chilis. To me chili needs crushed tomatoes, beans, onions, green peppers, even corn sometimes. I enjoy the complexity of color and flavors and chili is something you can't hardly screw up by adding and experimenting.
Fresh ingredients are good but not allowed in competition chili
I always use Kraft cheese.
However, I wonder never eat this mess........
abcdefghijklmnop that’s True chili. Chili does not have beans or the other garbage you said.
@@danamcwhite Which I stated in my comment, Tex. I also understand as the poster of the video said that fresh ingredients are not allowed in this type of competition. I wasn't criticizing it for what it is just giving an opinion. My "garbage" as you stated won a local chili cook off in 2016 in a town of 75,000. Have a blessed day.
@@danamcwhite Of course you're from Cali. How are the fires and water shortages going in your state flooded with illegal aliens? First of all, learn to read numbers. I said 75,000. When you learn to read and actually look up what traditional chili is than you can start your unfounded argument. Secondly, this contest chili is not traditional nor is mine. I never claimed mine was. Regions are different as are tastes. So let me ask you Tex from California, who lives in a pigeonhole? Gfy, douchebag. You're clinging to some random restaurant as your backup where you go feed your fat ass and think you know everything. Mom's calling, time for your Chunky chili dinner.
I try to use more veggies, like bell, jalapeño and serrano peppers, onions, garlic and I also like to use different meats. Ground pork tastes even better. Sometimes it's a pot luck chili and a lot of leftover meats/protein go in. I also use more cumin too.
Sounds good to me! - I cant think of the the name of it but I went to a party once and everyone brought something to go into the chili an dit made a giant pot that fed about 60 people. Thanks for watching!
Texas Chili is meat and gravy. You can float a pepper on top but remove it before it breaks open. Also, never turn it in with a pepper to the judges. The CASI Website has more past winning recipes.
Randy Blackstone chili came from native Americans, probably from what is now New Mexico. It’s evolved over the centuries and I don’t concern myself with competition or Hoyle. With some dishes, it can be highly regional and what we are enculturated with is often all we know. The only food I tend to be picky about is Italian food, but I tend to know what’s good even if different. What I’d like to see Jason do is smoked haggis. Now that would be interesting. I had haggis for the first time last night at a Burns dinner. Not bad.
James Lagnese most historians agree that the earliest written description of chili came from J.C. Clopper, who lived near Houston. While his description never mentions the word chili this is what he wrote of his visit to San Antonio in 1828: "When they [poor families of San Antonio] have to lay for their meat in the market, a very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat--this is all stewed together.”
In the 1880s, a market in San Antonio started setting up chili stands from which chili or bowls o'red, as it was called, were sold by women who were called "chili queens." A bowl o'red cost diners such as writer O. Henry and democratic presidential hopeful William Jennings Bryan ten cents and included bread and a glass of water. The fame of chili con carne began to spread and the dish soon became a major tourist attraction. It was featured at the World's Fair in Chicago in 1893 at the San Antonio Chili Stand.
The natives predate that by quite a bit.
I made this, and my friends and fa.ily fell in love with AMAZING CHiki! I am making some for my daughters bday bbq coming up. Thank you for sharing!!!
This was cringe-worthy. Canned stock and bullion cubes? Pre-packaged chili powders? Onion powder? Seriously, for a bachelor or a college student to mix this up in their dorm room would be one thing, but to label it 'champion'? Start with some beef bones, cook down a broth, add whole guajillos, japones, and chipotles and a bay leaf to start, cook that down to a beautiful red broth, dredge some stew meat in flour and brown well, caramelize some onions and throw in plenty of garlic and a little Serrano as it cooks, then simmer all until tender, seasoning to taste along the way...it may not be 'champion', but at least you could say that you'd actually cooked something at the end...
Cant please em all - Thank you for watching and commenting!
Bro you know processed food tastes amazing.
My thoughts exactly. Cheap ingredients and premade spice mixes. It's just lazy.
Dan Green nah processed food tastes amazing
I agree. It's just ground beef, canned stock, and pre mixed spices....how is that "champion"...more like amateur