I like every type of chili. 💖 Just depends on what type of mood I'm in. Lentils, beans of various sorts, no beans, different types of meats, sometimes neither because I'm making a wholly vegetarian variety with the chilis......Sometimes it's based on Asian cooking, or Indian. Sometimes other cultures. There are a lot of ways to make it so long as you have the base ingredients: the peppers. If you've never had an Asian- or Indian-inspired chili, you're missing out. 🤣 Sometimes my hubby says I'm a gourmet snob, lol. Not really. I just make what I can with what I have. Sometimes it turns out disgusting and I regret my life decisions. Other times it's shockingly delicious and I praise the ground I tripped over when I came up with the weird idea. 🤣 I prefer to think of myself not as a food snob but as the weird food lady. Heheheh. I'm also glad I was able to get a few puns in while I was at it, lol. Anyway, thanks for the vid! It looks wonderful!
I enjoy both, but can't help but salivate more when the beens were left safe in their bag. Chili Verde using my wife's favoriteHatch chillies were the best I've eaten thus far.
Thanks for the recipe, I am from Germany and I have never seen this style of chili. Just tried a very simplified version (barely got some anchos over here) and while I had no idea what taste to expect I am really overwhelmed by the result. Feels like I just discovered a new dimension of what peppers can contribute to a dish. Really excited to try more recipes from your channel!
👋 hi - if you think about it, in terms of the basic concept, Texas chili and Hungarian Pörkölt - the “stew” version of Goulash- are similar in their foundations: the use of seared, slightly tough cuts of beef, sweet chilis (paprika is made from sweet, slightly spicy red peppers) aromatics like onions and garlic, and black pepper, simmered in stock until tender. The differences are mainly in the types of peppers used (anchos, dried, reconstituted and puréed with stock vs Hungarian sweet hot peppers, dried up and ground) herbs and spices used (oregano and cumin vs marjoram and caraway). Pörkölt may add some carrot and celery to the party, too, but they’re definitely in the background. They’re both fantastic!
@@patrickcannady2066 Do the Hungarians often use Hot peppers in part? The reason I ask is that their hot or smoked paprika is such a fantastic spice experience. My neighbor was Hungarian and had a cookbook from the fifties that had recipes which she translated in both pork and beef, but I didn't pay enough attention to the rest of the ingredients while I had it borrowed.
When I visited Budapest, our guide said she enjoys hotter peppers, and that her grandmother would carry around extra hot paprika and sauces to spice up her food. Great story.
Good for you!! Most Americans never make it like this. As we get more Hispanic people it has become more prevalent. Many markets now will have a small section with several kinds of dried chili peppers. Most people use pre-made "chili powder" from a jar, maybe with some extra cumin. There are a hundred brands of chili powder. Gebhardts is probably the oldest and most respected. Anyway, enjoy !!!
I am always on the lookout for recipes I can modify for my adult son who has been newly diagnosed with kidney disease and is on dialysis. He needs high protein(mostly poultry and fish). sodium, potassium and phosphorus in foods are especially problematic for him so I’ll omit the salt, Worcestershire sauce, beer and masa from this recipe. I already make salt free spice mixes for him to cook with and not using salt hasn’t been horrible. I think he’ll like this recipe. He’s all about the peppers. Makes his own salt free hot sauces. I will definitely be including all the dried and fresh peppers including serrano! Thank you so much!
Mike, No BEANS! I just made this and LOVE this recipe! So much so, I just purchased your Cookbooks and am anxiously awaiting their delivery! I just let it reduce naturally and not add the masa since I have a problem with corn and worked perfectly. Three thumbs up!
Wow…not being an American and reading the comments …I am super surprised just how passionate people are about Chilli stew …although that being said I remember once innocently asking some Italian friends the best way to make sofrito as a basis for many of their dishes …and boy did I drop a metaphorical hand grenade in the room …their heated arguments lasted most of the night lol….it always amazes me the passion behind food !
I made a simplified version today and it was great. Best chili I have made so far from dried peppers. I have a base to work up from and for that I am eternally grateful.
Thumbs up on the masa flour... Been doing that for years..though I find a tbs is plenty. When adding any flour or cornstarch to a recipe it's always easier to premix first with a liquid using a fork in a cup so it's flowable but any lumps are gone. Adding loose flour to a pot can be a recipe for disaster and you end up chasing lumps... same approach for gravies. Learned that little trick from my mom 🤠🇺🇲
This looks excellent! I toast my peppers, but then add them to my processor dry to make my own chili powder instead of a paste. I do use ground beef, last time was chuck. I only grind once with the largest plate on my grinder, so it is still chunky. I also add a bit of tomato paste, "Texas Red". Otherwise, same game for both of us. Excellent video, thanks for sharing!
It's refreshing to see a TH-cam TX chili recipe that isn't stupid. I like to brown the meat in slabs and then cut it into chunks. Chunks in the pan just steam. I prefer chicken stock. Not only for flavor, but for economy. Chicken stock is a leftover carcass. Beef stock is $25 worth of meat. Onion, garlic, guajillo, ancho, pasilla, chipotle in adobo, Mexican oregano, cumin. I'll rehydrate and blend half the chilis in chicken stock and grind the other half with the cumin. I've used masa, but prefer Tostitos if I have them. ACV, fish sauce, and oyster sauce are my secret weapons at the end.
I don't usually like the "tamale" taste that masa/cornmeal adds to chili. But that said, this is one of the few chili recipes I've seen that doesn't drown the meat in tomatoes. Thank you for that! Chili is made from chilis. Tomato soup is made from tomatoes. Period. This recipe is done right!
@@ChiliPepperMadness Without addition of tomatoes which is a Texas thing the recipe is called Chile Colorado con carne. Here the word Colorado refers to a dark red color.
Yesterday I made your sausage casserole but as my moitié doesn't like chili, I only used sweet bell peppers and one chipotle boiling with the others. Today I took 1 of each: ancho, poblano, pasilla, serrano and made your texas base together with garlic two fresh jalapeños one green sweet pepper and ... Some fennel and for the first time a bottle of brown ale It went wonderful! After some boiling I will add my seared fresh beef sausages and eat it with bread to soak the sauce. Thank you for your inspiration. (Lars, Sweden)
I made this with a few more types of dried peppers added, some diced poblanos and jalapeños instead of bell pepper, deer meat, no brown sugar, and instead of beer I added ground cocoa nibs. It is about the best tasting chili I’ve made to date! Thank you very much, I’ve referred to your videos many times.
ancho, guajillo, simmer pepper pods in shiner bock with the seasoning blend; immersion blender til super smooth. simmer til slightly reduced and thickened, then add to pot of browned ground brisket scraps, simmer til further thickened and chow down. Oh and DEFINATELY NO BEANS!!!! Bonus flavor as a chili pie with pickled jalapenos and some fresh crema :) Bonus edit: native Texan of over 40 years
Hello, today I made the Texas chili according to your recipe. My husband doesn't want to eat any other chili anymore. It was really so delicious, I'm totally thrilled. Although I first had to ask Goggle where I can get the chillies here in Germany. Everything worked out and as I said Megga delicious.
I am making this again! I did it a year ago for friends and they were blown away. I am also doing the Shrimp creole too with the worcestershire sauce lol. Thank you for your awesome recipes and tutorials Mike. You are the best. From Ronnie in Cambridge England.
Great recipe. My family had two restaurants where they served a Texas-style chili, which was similar to your recipe. Ours wasn't prepared with beans either. However, the meat was served over twice-cooked kidney or pinto beans, while some people preferred their meat in our chili dogs, or over pasta. I still make a version, which I enjoy throughout the year. Thanks again.
Excellent is the only word to describe this chili (recipe). I’ve only made excellent Texas chili twice in my life and this is one of them. Alot of great technique in this recipe and plenty of room for variation. Example. I par smoked a 4lb chuck roast then cubed it and followed the recipe (more or less). I do add lentils and cook then down to get more mileage out of that incredible chili paste. Well done!!! Thanks for sharing.
Excellent recipe and video! I doubled the recipe and made this Texas style chili with great results first try. I had to add a little more brown sugar to offset the bitterness of the chiles & cumin, then salted to taste. The flavor had a very nice slow heat as an aftertaste, not the immediate intense spicyness of cayenne or other hot sauce flavors. I used Abita Turbodog, a dark bown ale, for the beer portion. My guests finished off the entire 9 quart pot for the game. I'll definitely be making this again!
I made this today. Had to sub banana peppers as I forgot the jalapenos, but I did have jalapeno powder. Depth of flavor is amazing. I also subbed ground up spicy pork rinds for the Masa, required about 4T to thicken and about 3 hours at simmer. Just took it off the fire and sampled half a cup. I swear this this the best chili I've ever made. Thanks for the recipe.
That is awesome. I love that you used pork rinds to thicken. I like to use them as a crust sometimes. Pork Rinds! Thanks so much for the comments. Super happy you enjoyed it. We really love this one.
Seriously one of the best videos of chili making I have seen on TH-cam. Kudos. Although chili is from Texas. Lol. I wouldn't say there are other styles. This is it!
It's coming off the stove in 30. Can't stay away from it!! Used guajillos, NM chiles and pasillas (it's what the store had). Absolutely SUPERB flavor. I also did the jalapeno, yellow onion and garlic same as your video. One change - didnt have worcestershire sauce, so used about 2 TBS soy sauce. Really woke the flavors up when I added the soy here about an hr ago (I had just omitted the worcestershire sauce altogether at first). THANK YOU for this recipe.
Wonderful recipe! I usually toast my MASA or flour or whatever thickener. It adds a nutty flavor and in the case of wheat flour it removes the gluey kind of taste!
No beans and no tomato product either. I used to use chuck roast for my Chili several years ago. Since then, I have opted for a quicker chili cook using ground chuck. If I can get a small chuck roast on sale this week, I am going to give this a try. You mentioned that sometimes the meat takes longer to get tender enough for chili. I think this is because the chuck roast came from the left side of the cow. When the cows leave the barn for grazing they are leaning to the left making the meat on the left side a bit tougher. If you can get a butcher to give you meat from the right side, you will have more consistent results in cooking. Meat from either side is still very good, just the right side beef is less of a cook time. Thanks for this video on Texas Style Chili. I went through your making hot sauce tutorial today also. I really like how you laid it out. Start out simple to learn the basics. As you learn and get more comfortable experiment with others peppers, ingredients. Subscribed now.
Switzerland here. I learned to make it with beans and honestly the combination is so nice, but I won’t call it a real Chili anymore ;) and I will definitely try out this recipe. It looks amazing!
When I do a crock pot of chili its more on the Texas side but instead of beer I use a 1/2 cup of a high end Bourbon or a rye whisky. I let it cook uncovered for about an hour then turn it to low, cover it and leave it 3 or 4 hours. As far as peppers I use one small can of adobo chilis one habanero 2 diced serrano or pequin peppers.I use my chili paste for other dishes too so I usually make a big batch. The last batch I made had hatch and pablano chilis with a dash or red wine. The paste is amazing.
I got a strange and tasty surprise this year with my peppers. I had a habenero growing next to a tobasco style pepper and ended up with some crossbreeding on my habenero plant. The peppers took on a bell shape and maintained their orange color but the flavor was amazing. At first they'd taste like that standard floral, sweetness you get from habenero but the backend flavor became that more dry heat you get from thai or tobasco peppers. I used it all up in my chili already this year but saved a bunch of seeds and hope next year's plants grow into something similar.
This happens a lot, with plants cross pollinating themselves, or people make it happen to create interesting combinations. Takes a generation to show up.
Thank you for your service! I'm from Houston and have been to so many Texas Chili Cookoff Competitions throughout the years, and there is so many varied ways to cook chili (Texas' state dish), so I would encourage others to do it to their individual style. Chili is a hodge-podge of ingredients with a smoky, meaty flare... explore options and make it your own! Your rendition looks amazing and I am eager to annihilate it when I give it a shot.
Good stuff from you, once again! There are approximately 50,000,000 versions of chili. I use your basic recipe but add chipotle peppers, strong brewed coffee, cocoa powder, and cilantro...upping the brown sugar a bit to compensate for the bitterness. Also a touch of lime juice to brighten things up.
Wow. So many different tastes and ingredients. I'm a native born Texan, and I had no idea how complicated this old San Antonio favorite was. Here's my recipe... Take a 3 qt. pot, add 2 cups of tap water, add 3 closed cans of Austex Chili to the pot, celery, carrots, chicken gizzards, and turkey snot. Let cook for 5 hours on low. Do not add any more water, the dish should be a thick, rich consistency. While cooking, go to your local Churches Fried Chicken (don't worry about the stove, it'll be fine) and purchase a family order of crispy style chicken, don't forget the rolls. For additional flavor, add 2 jalapeno peppers to the mix. Place all items in the pot. Cover. Take lighter fluid, and add a generous spritz, along with a lit match to the dish rags in your kitchen. Sit back and enjoy the magic. After the show, go to McDonald's and order a big mac. Enjoy with your favorite beer, or preferred choice of herb. Remember to like and subscribe for more unique tips, and see y'all next time. Bye.
I am going to try this one, the only thing for me is that I am doing a doing a keto diet so the brown sugar and the masa will have to have a substitute, maybe Xantham gum as a thickener and monk fruit instead of brown sugar. I did make the Chili Colorado and it was awesome!
Very well done my man. It looks like you're hittin' it on all cylinders. Components, timing, measurements, etc...I can tell it's a winner before the ingredients even hits the pot
I never put beans in mi chili, although I will serve them on side for the uneducated who have to have them and my kids like tomatoes. I soak my peppers in beer, but I prefer using fresh peppers, habs and Serranos. Just found this channel and am subscribed.
To be honest I didn't even know there were other kinds of chili when I was growing up. Now after seeing the origins of what chili actually means it makes sense.
I am a native Texan of 65+ years. There is certainly a myth about the prohibition of (pinto) beans in "Texas Chili", but I have never met a fellow native Texan - other than hard-core Chili Cook-Off Competitors and a few contrarian rednecks - who would refuse a good bowl of chili from scratch with a few beans in it. Your recipe looks spot on to me! Cheers!
I'm one those rednecks.🤔😄 I cook I without but if I have folks that want beans I cook them as a side. Ya know add your own beans or heat. I like it a little hotter than many. Almost never get to cook for me.🙃
just made this and man its the best I have made so far. I have a hand mixer a poor way of making chili past so I had to use a strainer it to get all the bits out.
Made this recipe form the website couple of months ago and now I realize I used way to much chilipaste.. lol Ow boy it was spicy! But oh so delicious! Going to make it again! I love this.
Made this this evening - or at least as close as I could get in the uk. Didn't have the dark beer and no beans added but it was just wonderful. Definitely one I'll make again, with the beer next time. Thank you.
Add a side stack of tortillas with this fine looking creation!! Can’t wait to try. I can say I have tried using refried pinto beans as a thickener which works excellently when you don’t want too much masa for thickening.
So I made this today. I converted to a pressure cooker though. 25 mins was more than enough, but there was way too much liquid still so I had to boil it down. I used 12 oz of Newcastle brown ale and 12 oz of Low Sodium Chicken stock. Next time I'll half that and see what it gets me. It took longer to boil it down to a nice consistency than it did to pressure cook it! As the video indicated, I used 3 pods of 3 different types of dried chiles, but I also added 2-3 chipotles and the adobo sauce before blending/pureeing it down. I browned the meat only on one side. And for salt I only used 1/2 tsp. Next time I might season the beef ahead of time and let it sit awhile. I skipped the brown sugar. I added 2 tbsp of fish sauce (i'm thai so had it on hand) for umami. Other than the above, I did exactly what he did. So far, it is very delicious unless I get a bigger chunk of meat, then I taste plain meat (so I spice/marinate it next time). But lucky it is so tender I can shred any large chunks so that problem is gone. The heat sneaks up on me. While eating it isn't that spicy, but once I stop it rises. I can't wait to try it in a day or two as the spiciness should develop quite a bit more! Thank you! So good!
Beef shoulder on sale so just made it. Surprised how bitter the chili paste was at first even though 95% de-seeded. Upped the brown sugar and let it go, last hour simmering uncovered with 2X the masa since I made it a little too soupy. Opted for a few serrano's sans jalapenos. Plenty hot with a nice, almost black thick gravy (the Guinness?), kind of like gumbos I make. Excellent!
I had a similar experience with mine. I was careful not to add too much steeping water when blending down the chili paste but the dish seemed a little bitter. The brown ale beer probably made that worse too. I'll try a sweeter beer next time. More brown sugar and salt helped a lot, and a little more masa flour also.
I love Texas, going to try this recipe! I'll also try a diced Poblano in there too. This might work well with California Pinquito beans (yes yes, then not Texas chili, but gonna try too)
great video, Im gonna try this next friday. , Dont Like beans in my Chili either only because i love Carne Guisada its similar only the red pepers are not used. only the green ones.I think its only made in Texas. I buy the Carne Guidada Tacos.
10 Guilijo, 5 Ancho, 6 New Mexico, 4 Arbol for my chili for about 3-1/2 lb cubed chuck. Brown chuck in some bacon grease. 3 caramelized onions (when they stick, deglaze with some Shiner Bock beer). 1 tsp salt, 1tsp cumin, 1/2 tsp black pepper, 1/2 tsp oregano. 1/4 puck of Abuletta Mexican chocolate, ground, added in last 15 minutes. Braise the beef for 2-3 hours until tender.
@@ChiliPepperMadness Thanks. The caramelized onions (a) add a bit of sweetness and (b) help to thicken it without the need for masa (which I, personally, do not like). One Arbol per pound of meat or so provides a nice, medium, back burn. Jalapenos are best a garnish for those who like a bit more heat in a front burn, IMHO.
I love chili recipes almost as much as I like hybridizing and making one of a kind peppers. Each species has its own flavor profile with different colors also often having distinct flavors. Never mind how each pepper is processed, dried, smoked, etc. changes the flavor. Thanks for sharing such a wonderful video. Subscribed~Hoorah.
@@ChiliPepperMadness Rocoto and Locopica are two of my personal favorites for juicy sweet heat that just drips from the fruit when you take a bite into them. Of course, I'm also a huge fan of the poblano and jalapeno which I have introduced variegated genes into both making them striped... but rest assured others have done the same. Lee Hamm has some beautifully colored and striped Jalapenos he has created as well.
Fantastic, I have looked at so many recipes but now, finally this is exactly what I have been looking for, thank you! I have a lot of left over brisket from yesterdays smoke and now it has a reason to live on to be eaten another day. (I am still learning to smoke brisket and the flat was not as tender as I had hoped for.) I am now a subscriber and look forward to more, thanks again.
This is my go-to chili, but I never considered the masa. Happy to see no tomatoes either. I often add some green and red bell since they too are "chilis." Adds a little color and texture - as does some meaty olives, but that could cause a fight to break out!
I have a strong tendency to avoid all peppers. Since childhood, I have been mostly repulsed by flavors most refer to as... _'savory'_ or _'umami',_ yet as I mature, I've become a bit more tolerant of complex flavors that aren't strictly sweet. This presentation is interesting. This is a style I absolutely would have hated in my youth, though your style and recipe makes it look interesting, even, desirable. Thank you. I'll try it. SUBSCRIBED.
I think beans are fine in Chili, especially if you're on a budget and trying to "stretch" the recipe or you're just trying to cut back on the amount of meat you eat. You can't cook dried beans in chili, though. There is just not enough liquid, so you either have to cook the beans separately or use canned beans. For my dried chilies, I like a combination of mild, medium and hot, so I usually use ancho, guajillo, and chile de arbol (the little hot red ones). I also like diced tomatoes in my chili, and some tomato paste to act a a thickener.
Man, that looks great! Bet it tastes even better. I’m always on the lookout for different chili recipes and will definitely try this one to pair with some cornbread.
I'm telling you this as a chef: This is definitely the best recipe for Texas-style chili. -and, there are definitely no beans used in this chili. -I use long pepper, kala namak and cumin to season the meat. -I use a little more chili: Ancho, Mulato, Morita, Guajillo, Pasilla, and Chipotle. -Slightly more onions and garlic and fresh grilled and skinned red belly peppers. -I roast the meat in smaller portions. -I don't use corn flour in the sauce, but turn the meat after seasoning in corn flour, before searing. -I don't use sugar, but sweet dark beer...-not too sweet. -and, depending on the quantity, 25g to 50g of 100% chocolate: lindt & sprungli noir absolu for example. -I serve it with fresh chopped cilantro, habaneros if you like, and half a lime.
@@ChiliPepperMadness ...do'nt know if this is less texan then, but try once using heavy red wine (Shiraz, Pinot, or Merlot) instead beer...🍷👈🧑🍳😁 -i just do know by now, it's delicious as well...😁😁😁
Years ago I worked with a Lady that was the chef where we both worked. She made the most outstanding Texas chili I have ever had and had won best chili in the Sacramento food contest 5 years in a row. She gave me that recipe and I put it in my recipe book, and about a year ago I took my recipe book with me to the store to get some ingredients for another recipe and I set it down while getting some produce and when I was done it was no where in sight, and that was a real bummer. I had 20 years of recipes in that book and now their gone.
If the dry peppers are dried right the seeds should still be viable. I planted the seeds from a bunch of hatch chilis that someone brought back from NM. They were red a dry. I grew four plants the next year
The only difference between the way you and I make chili is I add a tablespoon of cocopowder and a cup of coffee - right on for making this video, more people need to know how to do it this way. Thank you.
Try a quarter tablet of Abeuletta Mexican Chocolate (I grind it first) to 3 to 4 lb. meat 15 minutes before the end. The coffee thing never did it for me.
"You can use water instead of beer.." Honestly guys, make something else. This recipe is really really good! I have kiloes of dried chillies, and you are right. That paste is amazing!!
Beer will get bitter when cooked for a long time. If you want the maltiness, use it to deglaze. I add 1 caramelized onion per lb. meat and as they start to stick when frying I deglaze with Shiner Bock or Negro Modelo. When the bottle is gone, the onions are done.
I think I've perfected this recipe over the years with just a few modifications to your recipe: - Combine the steps by boiling the peppers in the beefstock, but also add a small can of Goya Chipotle Peppers in Adobe Sauce, then puree - Although I'm a fan of using dark beer too, I use Chili Pepper Wine when I can find it and you won't believe the taste - Use maple syrup instead of brown sugar... it gives a more smokey taste Now I've broken Chili OPSEC... but I hope you enjoy.
OH !! Very important. For a long time whenever I used chilies, the chili tasted bad. I finally figured out that YOU AREN'T TOASTING the chilies, you are just kind of warming them up to bring out the flavor. Over "toasting" them makes the chili bitter and ruins everything. Took me a long time to figure that out.
Probably every guy who enjoys cooking makes a fair chili. I get request to make my chili, but this Texas Style Chili is something I haven't experienced.... But not for long.... Looking forward to make this recipe for me, since I'm the only one in the family who would like more spice in his chili.
I am just cooking this Chili while adding a little ghanian palatine twist to it. By mixing okra and red wine in. It really is a crazy mix of Chili, ghanian Beef stew and a Gulasch. Very nice. But crazy.
No beans in chili but pintos to add as desired. Ok, I know that's good chili. I make the base with dried chilis, too! Chiles de arbol, costeños, anchos, guajillos, pasillas. Instead of soaking liquid, I add the sauce from a can of chipotle chilis & a couple chipotles. Whir & strain. I'll saute the onion with roasted hatch pepper, cumin & my blend of chili powder. I used to use a good dark beer but hubby recently discovered he is gluten intolerant, so I add Cabernet (shhhh Texas blasphemy). It still tastes good. 🤷♀️ At stages, I'll add a chopped & roasted habanero, then serrano & finally a jalapeno. It's pretty damn spicy but my hubby renews his vows each time I make it. 🤣
Just in time for the Super Bowl although I won't be watching this year. I only watch it if the Vikings, Steelers, or Ravens are playing....or maybe the Browns. With the Vikings...and Browns....that could be a while (much like the MLB Cubs). Oh...and I salute you for keeping this authentic Texas style (I think you may have made this before and it could be a remake...but that is OK. More people need to know what original chili con carne was like).
Are you Team BEANS or NO BEANS in Chili?
No beans
No beans!
I like every type of chili. 💖 Just depends on what type of mood I'm in. Lentils, beans of various sorts, no beans, different types of meats, sometimes neither because I'm making a wholly vegetarian variety with the chilis......Sometimes it's based on Asian cooking, or Indian. Sometimes other cultures. There are a lot of ways to make it so long as you have the base ingredients: the peppers.
If you've never had an Asian- or Indian-inspired chili, you're missing out.
🤣 Sometimes my hubby says I'm a gourmet snob, lol. Not really. I just make what I can with what I have. Sometimes it turns out disgusting and I regret my life decisions. Other times it's shockingly delicious and I praise the ground I tripped over when I came up with the weird idea. 🤣
I prefer to think of myself not as a food snob but as the weird food lady. Heheheh. I'm also glad I was able to get a few puns in while I was at it, lol. Anyway, thanks for the vid! It looks wonderful!
beans in chili is bean soup. no beans in chili
I enjoy both, but can't help but salivate more when the beens were left safe in their bag. Chili Verde using my wife's favoriteHatch chillies were the best I've eaten thus far.
Thanks for the recipe, I am from Germany and I have never seen this style of chili. Just tried a very simplified version (barely got some anchos over here) and while I had no idea what taste to expect I am really overwhelmed by the result. Feels like I just discovered a new dimension of what peppers can contribute to a dish. Really excited to try more recipes from your channel!
Awesome! Glad you discovered new flavors!!
👋 hi - if you think about it, in terms of the basic concept, Texas chili and Hungarian Pörkölt - the “stew” version of Goulash- are similar in their foundations: the use of seared, slightly tough cuts of beef, sweet chilis (paprika is made from sweet, slightly spicy red peppers) aromatics like onions and garlic, and black pepper, simmered in stock until tender. The differences are mainly in the types of peppers used (anchos, dried, reconstituted and puréed with stock vs Hungarian sweet hot peppers, dried up and ground) herbs and spices used (oregano and cumin vs marjoram and caraway). Pörkölt may add some carrot and celery to the party, too, but they’re definitely in the background. They’re both fantastic!
@@patrickcannady2066 Do the Hungarians often use Hot peppers in part? The reason I ask is that their hot or smoked paprika is such a fantastic spice experience. My neighbor was Hungarian and had a cookbook from the fifties that had recipes which she translated in both pork and beef, but I didn't pay enough attention to the rest of the ingredients while I had it borrowed.
When I visited Budapest, our guide said she enjoys hotter peppers, and that her grandmother would carry around extra hot paprika and sauces to spice up her food. Great story.
Good for you!! Most Americans never make it like this. As we get more Hispanic people it has become more prevalent. Many markets now will have a small section with several kinds of dried chili peppers. Most people use pre-made "chili powder" from a jar, maybe with some extra cumin. There are a hundred brands of chili powder. Gebhardts is probably the oldest and most respected. Anyway, enjoy !!!
I am always on the lookout for recipes I can modify for my adult son who has been newly diagnosed with kidney disease and is on dialysis. He needs high protein(mostly poultry and fish). sodium, potassium and phosphorus in foods are especially problematic for him so I’ll omit the salt, Worcestershire sauce, beer and masa from this recipe. I already make salt free spice mixes for him to cook with and not using salt hasn’t been horrible. I think he’ll like this recipe. He’s all about the peppers. Makes his own salt free hot sauces. I will definitely be including all the dried and fresh peppers including serrano! Thank you so much!
Glad to be helpful!
Mike, No BEANS! I just made this and LOVE this recipe! So much so, I just purchased your Cookbooks and am anxiously awaiting their delivery! I just let it reduce naturally and not add the masa since I have a problem with corn and worked perfectly. Three thumbs up!
Awesome! Thank you! I hope you like my cookbooks!
Right on! No tomatoes were harmed in the making of that chili! Looks delicious chef!
Haha thank you!
Wow…not being an American and reading the comments …I am super surprised just how passionate people are about Chilli stew …although that being said I remember once innocently asking some Italian friends the best way to make sofrito as a basis for many of their dishes …and boy did I drop a metaphorical hand grenade in the room …their heated arguments lasted most of the night lol….it always amazes me the passion behind food !
Oh, yes, food inspires a LOT of passion! That's for sure. And some VERY strong opinions.
I made a simplified version today and it was great. Best chili I have made so far from dried peppers. I have a base to work up from and for that I am eternally grateful.
Wonderful! Glad to be helpful.
Thumbs up on the masa flour... Been doing that for years..though I find a tbs is plenty. When adding any flour or cornstarch to a recipe it's always easier to premix first with a liquid using a fork in a cup so it's flowable but any lumps are gone. Adding loose flour to a pot can be a recipe for disaster and you end up chasing lumps... same approach for gravies. Learned that little trick from my mom 🤠🇺🇲
This looks excellent! I toast my peppers, but then add them to my processor dry to make my own chili powder instead of a paste. I do use ground beef, last time was chuck. I only grind once with the largest plate on my grinder, so it is still chunky. I also add a bit of tomato paste, "Texas Red". Otherwise, same game for both of us. Excellent video, thanks for sharing!
It's refreshing to see a TH-cam TX chili recipe that isn't stupid. I like to brown the meat in slabs and then cut it into chunks. Chunks in the pan just steam. I prefer chicken stock. Not only for flavor, but for economy. Chicken stock is a leftover carcass. Beef stock is $25 worth of meat. Onion, garlic, guajillo, ancho, pasilla, chipotle in adobo, Mexican oregano, cumin. I'll rehydrate and blend half the chilis in chicken stock and grind the other half with the cumin. I've used masa, but prefer Tostitos if I have them. ACV, fish sauce, and oyster sauce are my secret weapons at the end.
I don't usually like the "tamale" taste that masa/cornmeal adds to chili. But that said, this is one of the few chili recipes I've seen that doesn't drown the meat in tomatoes. Thank you for that! Chili is made from chilis. Tomato soup is made from tomatoes. Period. This recipe is done right!
Thanks, Fats. People make it different ways, of course, but this is definitely how I like mine. Pure chilies!! HUGE on flavor. Best to you!
@@ChiliPepperMadness Without addition of tomatoes which is a Texas thing the recipe is called Chile Colorado con carne. Here the word Colorado refers to a dark red color.
I'm sure you could just use corn starch to thicken it
Yesterday I made your sausage casserole but as my moitié doesn't like chili, I only used sweet bell peppers and one chipotle boiling with the others.
Today I took 1 of each: ancho, poblano, pasilla, serrano and made your texas base together with garlic two fresh jalapeños one green sweet pepper and ... Some fennel and for the first time a bottle of brown ale It went wonderful! After some boiling I will add my seared fresh beef sausages and eat it with bread to soak the sauce.
Thank you for your inspiration.
(Lars, Sweden)
You are very welcome! I am glad that you've enjoyed the recipe!
I made this with a few more types of dried peppers added, some diced poblanos and jalapeños instead of bell pepper, deer meat, no brown sugar, and instead of beer I added ground cocoa nibs. It is about the best tasting chili I’ve made to date! Thank you very much, I’ve referred to your videos many times.
Oh, also I added a lot of mexene chili powder, salt, and pepper to the meat while browning
Thank you very much - I am glad you enjoyed it!
ancho, guajillo, simmer pepper pods in shiner bock with the seasoning blend; immersion blender til super smooth. simmer til slightly reduced and thickened, then add to pot of browned ground brisket scraps, simmer til further thickened and chow down. Oh and DEFINATELY NO BEANS!!!! Bonus flavor as a chili pie with pickled jalapenos and some fresh crema :) Bonus edit: native Texan of over 40 years
Sounds delicious to me! I'm in!
Hello, today I made the Texas chili according to your recipe. My husband doesn't want to eat any other chili anymore. It was really so delicious, I'm totally thrilled. Although I first had to ask Goggle where I can get the chillies here in Germany. Everything worked out and as I said Megga delicious.
Thanks so much! VERY happy he enjoyed it that much. Cheers to you both! I visited Germany last October and loved it very much.
I am making this again! I did it a year ago for friends and they were blown away. I am also doing the Shrimp creole too with the worcestershire sauce lol. Thank you for your awesome recipes and tutorials Mike. You are the best. From Ronnie in Cambridge England.
Wonderful! Thanks so much for sharing, Ronnie!
Can I do this in a slow cooker?
Great recipe. My family had two restaurants where they served a Texas-style chili, which was similar to your recipe. Ours wasn't prepared with beans either. However, the meat was served over twice-cooked kidney or pinto beans, while some people preferred their meat in our chili dogs, or over pasta. I still make a version, which I enjoy throughout the year. Thanks again.
Thanks so much. I love the idea of serving it over twice cooked beans, or over pasta. Or chili dogs! I'd crush it all of those ways! I love it.
Excellent is the only word to describe this chili (recipe). I’ve only made excellent Texas chili twice in my life and this is one of them. Alot of great technique in this recipe and plenty of room for variation. Example. I par smoked a 4lb chuck roast then cubed it and followed the recipe (more or less). I do add lentils and cook then down to get more mileage out of that incredible chili paste. Well done!!! Thanks for sharing.
Wonderful! I greatly appreciate it.
Excellent recipe and video! I doubled the recipe and made this Texas style chili with great results first try. I had to add a little more brown sugar to offset the bitterness of the chiles & cumin, then salted to taste. The flavor had a very nice slow heat as an aftertaste, not the immediate intense spicyness of cayenne or other hot sauce flavors. I used Abita Turbodog, a dark bown ale, for the beer portion. My guests finished off the entire 9 quart pot for the game. I'll definitely be making this again!
Nice! I love it!
Made it this weekend. Came out great. One tip I also used 2 lbs of ground chuck so it was more meatier and had a thicker consistency
Sounds great! I'll take a bowl!
I made this today. Had to sub banana peppers as I forgot the jalapenos, but I did have jalapeno powder. Depth of flavor is amazing. I also subbed ground up spicy pork rinds for the Masa, required about 4T to thicken and about 3 hours at simmer. Just took it off the fire and sampled half a cup. I swear this this the best chili I've ever made. Thanks for the recipe.
That is awesome. I love that you used pork rinds to thicken. I like to use them as a crust sometimes. Pork Rinds! Thanks so much for the comments. Super happy you enjoyed it. We really love this one.
you should try making traditional chili. its much better
Seriously one of the best videos of chili making I have seen on TH-cam.
Kudos.
Although chili is from Texas. Lol. I wouldn't say there are other styles. This is it!
It's coming off the stove in 30. Can't stay away from it!! Used guajillos, NM chiles and pasillas (it's what the store had). Absolutely SUPERB flavor. I also did the jalapeno, yellow onion and garlic same as your video. One change - didnt have worcestershire sauce, so used about 2 TBS soy sauce. Really woke the flavors up when I added the soy here about an hr ago (I had just omitted the worcestershire sauce altogether at first). THANK YOU for this recipe.
Outstanding!! Ready to dig in!!
Wonderful recipe! I usually toast my MASA or flour or whatever thickener. It adds a nutty flavor and in the case of wheat flour it removes the gluey kind of taste!
Sounds great!
No beans and no tomato product either. I used to use chuck roast for my Chili several years ago. Since then, I have opted for a quicker chili cook using ground chuck. If I can get a small chuck roast on sale this week, I am going to give this a try. You mentioned that sometimes the meat takes longer to get tender enough for chili. I think this is because the chuck roast came from the left side of the cow. When the cows leave the barn for grazing they are leaning to the left making the meat on the left side a bit tougher. If you can get a butcher to give you meat from the right side, you will have more consistent results in cooking. Meat from either side is still very good, just the right side beef is less of a cook time. Thanks for this video on Texas Style Chili. I went through your making hot sauce tutorial today also. I really like how you laid it out. Start out simple to learn the basics. As you learn and get more comfortable experiment with others peppers, ingredients. Subscribed now.
Thanks for sharing, John. I appreciate it. Have a good one!!!
Switzerland here. I learned to make it with beans and honestly the combination is so nice, but I won’t call it a real Chili anymore ;) and I will definitely try out this recipe. It looks amazing!
I love chili with beans! Honestly, I'll take it any way can get it.
When I do a crock pot of chili its more on the Texas side but instead of beer I use a 1/2 cup of a high end Bourbon or a rye whisky. I let it cook uncovered for about an hour then turn it to low, cover it and leave it 3 or 4 hours.
As far as peppers I use one small can of adobo chilis one habanero 2 diced serrano or pequin peppers.I use my chili paste for other dishes too so I usually make a big batch.
The last batch I made had hatch and pablano chilis with a dash or red wine. The paste is amazing.
Sounds perfect to me! I'd dig into that!
I got a strange and tasty surprise this year with my peppers. I had a habenero growing next to a tobasco style pepper and ended up with some crossbreeding on my habenero plant. The peppers took on a bell shape and maintained their orange color but the flavor was amazing. At first they'd taste like that standard floral, sweetness you get from habenero but the backend flavor became that more dry heat you get from thai or tobasco peppers. I used it all up in my chili already this year but saved a bunch of seeds and hope next year's plants grow into something similar.
This happens a lot, with plants cross pollinating themselves, or people make it happen to create interesting combinations. Takes a generation to show up.
😳😬😁😋😋
As a person who watches a lot of different cooking channels on TH-cam, this channel is easily the best one I've seen.
Thanks so much. I definitely love cooking!
Thank you for your service!
I'm from Houston and have been to so many Texas Chili Cookoff Competitions throughout the years, and there is so many varied ways to cook chili (Texas' state dish), so I would encourage others to do it to their individual style. Chili is a hodge-podge of ingredients with a smoky, meaty flare... explore options and make it your own!
Your rendition looks amazing and I am eager to annihilate it when I give it a shot.
Thank you! Happy competing!!
You're absolutely correct, it's all about the chilies. I find the masa adds a very nice and unique flavor. Another great Mike creation. Cheers.
Thanks! I really love this one. HUGE flavor.
Good stuff from you, once again! There are approximately 50,000,000 versions of chili. I use your basic recipe but add chipotle peppers, strong brewed coffee, cocoa powder, and cilantro...upping the brown sugar a bit to compensate for the bitterness. Also a touch of lime juice to brighten things up.
Awesome. Thanks a lot! =)
Nice, sounds great. I have tendency to make my own chili powders. Like the chili paste idea.
Hope you enjoy!
I followed the directions because you make that EZ to do.
Everybody loved me including myself.
Turned out so Nice,
Thank You my Brother..
That's great. You are welcome!
Wow. So many different tastes and ingredients. I'm a native born Texan, and I had no idea how complicated this old San Antonio favorite was.
Here's my recipe...
Take a 3 qt. pot, add 2 cups of tap water, add 3 closed cans of Austex Chili to the pot, celery, carrots, chicken gizzards, and turkey snot. Let cook for 5 hours on low. Do not add any more water, the dish should be a thick, rich consistency.
While cooking, go to your local Churches Fried Chicken (don't worry about the stove, it'll be fine) and purchase a family order of crispy style chicken, don't forget the rolls. For additional flavor, add 2 jalapeno peppers to the mix.
Place all items in the pot. Cover. Take lighter fluid, and add a generous spritz, along with a lit match to the dish rags in your kitchen. Sit back and enjoy the magic.
After the show, go to McDonald's and order a big mac. Enjoy with your favorite beer, or preferred choice of herb. Remember to like and subscribe for more unique tips, and see y'all next time. Bye.
OMG YES! I made it last week and it was sooo good. Making it again today! 😋
I am going to try this one, the only thing for me is that I am doing a doing a keto diet so the brown sugar and the masa will have to have a substitute, maybe Xantham gum as a thickener and monk fruit instead of brown sugar. I did make the Chili Colorado and it was awesome!
Love your recipe......that is the way I fix my chili.....no beans and no tomatoes....with ground masa. Real chuck wagon/cowboy chili!
Thanks, Nathan. I love it. =)
@@ChiliPepperMadness what kind of beer was that in your video?
I used a porter from a local brewery.
Very well done my man. It looks like you're hittin' it on all cylinders. Components, timing, measurements, etc...I can tell it's a winner before the ingredients even hits the pot
Thanks, Jimmie. I appreciate it. =)
I have decided to make a huge batch of this chili for the Super Bowl !
Thanks Mike this is the best Texas Chili recipe I've ever tried.
Rock on! Glad you enjoyed it!! Thanks, Jim.
I never put beans in mi chili, although I will serve them on side for the uneducated who have to have them and my kids like tomatoes. I soak my peppers in beer, but I prefer using fresh peppers, habs and Serranos. Just found this channel and am subscribed.
It's not a matter of being uneducated, there are different styles of chili all over the place.
To be honest I didn't even know there were other kinds of chili when I was growing up. Now after seeing the origins of what chili actually means it makes sense.
Glad it was fun to watch, Rocket Sauce! =)
made this and it turned out excellent, thank you! tip: my processor not so good so sieve the "diablo sauce" to get out small bits of dried chili skin
Nice! Glad you enjoyed it, Carl! Yes, good idea to strain.
I am a native Texan of 65+ years. There is certainly a myth about the prohibition of (pinto) beans in "Texas Chili", but I have never met a fellow native Texan - other than hard-core Chili Cook-Off Competitors and a few contrarian rednecks - who would refuse a good bowl of chili from scratch with a few beans in it. Your recipe looks spot on to me! Cheers!
I'm one those rednecks.🤔😄 I cook I without but if I have folks that want beans I cook them as a side. Ya know add your own beans or heat. I like it a little hotter than many. Almost never get to cook for me.🙃
just made this and man its the best I have made so far. I have a hand mixer a poor way of making chili past so I had to use a strainer it to get all the bits out.
Glad you enjoyed it! A favorite around here for sure. =)
Made this recipe form the website couple of months ago and now I realize I used way to much chilipaste.. lol
Ow boy it was spicy! But oh so delicious! Going to make it again! I love this.
Oh no, oops! Glad you enjoyed it in the end! =)
Made this this evening - or at least as close as I could get in the uk. Didn't have the dark beer and no beans added but it was just wonderful. Definitely one I'll make again, with the beer next time. Thank you.
Awesome! Thanks a lot for the feedback!
Very well done, kinda looks like a fusion of Mole, and Enchilada Sauce ingredients that you kicked up into a beautiful South Texas Style Chili Recipe.
Thanks, hope you enjoy!
Add a side stack of tortillas with this fine looking creation!! Can’t wait to try. I can say I have tried using refried pinto beans as a thickener which works excellently when you don’t want too much masa for thickening.
Yaaasss! A perfect addition to the serving table.
That definitely looks like an awesome chili recipe. Seriously, I’m gonna make it this weekend.
Hope you enjoy it!
So I made this today. I converted to a pressure cooker though. 25 mins was more than enough, but there was way too much liquid still so I had to boil it down. I used 12 oz of Newcastle brown ale and 12 oz of Low Sodium Chicken stock. Next time I'll half that and see what it gets me. It took longer to boil it down to a nice consistency than it did to pressure cook it!
As the video indicated, I used 3 pods of 3 different types of dried chiles, but I also added 2-3 chipotles and the adobo sauce before blending/pureeing it down.
I browned the meat only on one side. And for salt I only used 1/2 tsp. Next time I might season the beef ahead of time and let it sit awhile.
I skipped the brown sugar. I added 2 tbsp of fish sauce (i'm thai so had it on hand) for umami.
Other than the above, I did exactly what he did. So far, it is very delicious unless I get a bigger chunk of meat, then I taste plain meat (so I spice/marinate it next time). But lucky it is so tender I can shred any large chunks so that problem is gone. The heat sneaks up on me. While eating it isn't that spicy, but once I stop it rises. I can't wait to try it in a day or two as the spiciness should develop quite a bit more!
Thank you! So good!
Wonderful! Yes, very happy you enjoyed it.
Beef shoulder on sale so just made it. Surprised how bitter the chili paste was at first even though 95% de-seeded. Upped the brown sugar and let it go, last hour simmering uncovered with 2X the masa since I made it a little too soupy. Opted for a few serrano's sans jalapenos. Plenty hot with a nice, almost black thick gravy (the Guinness?), kind of like gumbos I make. Excellent!
I had a similar experience with mine. I was careful not to add too much steeping water when blending down the chili paste but the dish seemed a little bitter. The brown ale beer probably made that worse too. I'll try a sweeter beer next time. More brown sugar and salt helped a lot, and a little more masa flour also.
Instead of putting the water into the food processor with the rehydrated chilis, I have used beef stock.
This removes the bitterness.
I love Texas, going to try this recipe! I'll also try a diced Poblano in there too. This might work well with California Pinquito beans (yes yes, then not Texas chili, but gonna try too)
great video, Im gonna try this next friday. , Dont Like beans in my Chili either only because i love Carne Guisada its similar only the red pepers are not used. only the green ones.I think its only made in Texas. I buy the Carne Guidada Tacos.
You don't have to be from Texas to replicate something that is so popular here. Too, we welcome interpretations varied ideas.😀 Great job! Thank you.
Thank you!
10 Guilijo, 5 Ancho, 6 New Mexico, 4 Arbol for my chili for about 3-1/2 lb cubed chuck. Brown chuck in some bacon grease. 3 caramelized onions (when they stick, deglaze with some Shiner Bock beer). 1 tsp salt, 1tsp cumin, 1/2 tsp black pepper, 1/2 tsp oregano. 1/4 puck of Abuletta Mexican chocolate, ground, added in last 15 minutes. Braise the beef for 2-3 hours until tender.
Sounds like perfection, right there!
@@ChiliPepperMadness Thanks. The caramelized onions (a) add a bit of sweetness and (b) help to thicken it without the need for masa (which I, personally, do not like).
One Arbol per pound of meat or so provides a nice, medium, back burn. Jalapenos are best a garnish for those who like a bit more heat in a front burn, IMHO.
I love chili recipes almost as much as I like hybridizing and making one of a kind peppers. Each species has its own flavor profile with different colors also often having distinct flavors. Never mind how each pepper is processed, dried, smoked, etc. changes the flavor. Thanks for sharing such a wonderful video. Subscribed~Hoorah.
Thanks, Eric! Yes, I totally agree. So many wonderful peppers to work with.
@@ChiliPepperMadness Rocoto and Locopica are two of my personal favorites for juicy sweet heat that just drips from the fruit when you take a bite into them. Of course,
I'm also a huge fan of the poblano and jalapeno which I have introduced variegated genes into both making them striped... but rest assured others have done the same. Lee Hamm has some beautifully colored and striped Jalapenos he has created as well.
Finally, a you tube video about making an authentic Bowl of Red.
Thanks, David. Best way to make it, IMHO.
Fantastic, I have looked at so many recipes but now, finally this is exactly what I have been looking for, thank you! I have a lot of left over brisket from yesterdays smoke and now it has a reason to live on to be eaten another day. (I am still learning to smoke brisket and the flat was not as tender as I had hoped for.) I am now a subscriber and look forward to more, thanks again.
Thanks so much, Jim. Glad to be helpful! I hope you enjoy the chili.
Great video.. Im definitely making this one. Cheers from Costa Rica.
Awesome, thanks!
You can't go wrong with a bowl of red!
Joe from Germany
Agreed!
This is my go-to chili, but I never considered the masa. Happy to see no tomatoes either. I often add some green and red bell since they too are "chilis." Adds a little color and texture - as does some meaty olives, but that could cause a fight to break out!
Nice, I love it. Always best to make it your way for sure! =)
I have a strong tendency to avoid all peppers. Since childhood, I have been mostly repulsed by flavors most refer to as... _'savory'_ or _'umami',_ yet as I mature, I've become a bit more tolerant of complex flavors that aren't strictly sweet. This presentation is interesting. This is a style I absolutely would have hated in my youth, though your style and recipe makes it look interesting, even, desirable. Thank you. I'll try it. SUBSCRIBED.
I do hope you like it. My tastes have changed throughout my life as well. I totally get it.
Looks good.
If folks don't have masa, they can grind up some tortilla chips or fries (or use flour or cornstarch)
Yep, works great!
I think beans are fine in Chili, especially if you're on a budget and trying to "stretch" the recipe or you're just trying to cut back on the amount of meat you eat. You can't cook dried beans in chili, though. There is just not enough liquid, so you either have to cook the beans separately or use canned beans.
For my dried chilies, I like a combination of mild, medium and hot, so I usually use ancho, guajillo, and chile de arbol (the little hot red ones).
I also like diced tomatoes in my chili, and some tomato paste to act a a thickener.
Thanks for sharing!
I like to add a dollop of tomato paste to the pan when the onions and peppers are sweating.
Man, that looks great! Bet it tastes even better. I’m always on the lookout for different chili recipes and will definitely try this one to pair with some cornbread.
I love this recipe for sure. Tastes great to me! I hope you enjoy it. Very meaty.
I'm telling you this as a chef:
This is definitely the best recipe for Texas-style chili.
-and, there are definitely no beans used in this chili.
-I use long pepper, kala namak and cumin to season the meat.
-I use a little more chili:
Ancho, Mulato, Morita, Guajillo, Pasilla, and Chipotle.
-Slightly more onions and garlic and fresh grilled and skinned red belly peppers.
-I roast the meat in smaller portions.
-I don't use corn flour in the sauce, but turn the meat after seasoning in corn flour, before searing.
-I don't use sugar, but sweet dark beer...-not too sweet.
-and, depending on the quantity, 25g to 50g of 100% chocolate: lindt & sprungli noir absolu for example.
-I serve it with fresh chopped cilantro, habaneros if you like, and half a lime.
Thanks so much, chef!!
@@ChiliPepperMadness ...do'nt know if this is less texan then, but try once using heavy red wine (Shiraz, Pinot, or Merlot) instead beer...🍷👈🧑🍳😁
-i just do know by now, it's delicious as well...😁😁😁
Best chilli recipe on yt. Honestly! Greetings from Poland
That's some high praise, thank you so much!
Years ago I worked with a Lady that was the chef where we both worked. She made the most outstanding Texas chili I have ever had and had won best chili in the Sacramento food contest 5 years in a row. She gave me that recipe and I put it in my recipe book, and about a year ago I took my recipe book with me to the store to get some ingredients for another recipe and I set it down while getting some produce and when I was done it was no where in sight, and that was a real bummer. I had 20 years of recipes in that book and now their gone.
That's horrible! What a lost treasure! I would be devastated. Sorry to hear.
This one is great Mike, I made it and the family smashed it, I enjoy when there's no leftovers 🤘
I love to hear this!!
Excellent recipe!! Thanks for Sharing!!
Thank you too!
I've just discovered your blog and channel and I am in love! I'm a chilli fiend 😁 thank you so much for your outstanding recipes.
Thanks so much!!
If the dry peppers are dried right the seeds should still be viable. I planted the seeds from a bunch of hatch chilis that someone brought back from NM. They were red a dry. I grew four plants the next year
Thank you for Your Service and videos!
Thanks, Kevin!!
I made this, but upped the level by adding black beans. 100 out of 10.
Awesome, thanks!
The only difference between the way you and I make chili is I add a tablespoon of cocopowder and a cup of coffee - right on for making this video, more people need to know how to do it this way. Thank you.
Nice. Yes, I love a bit of chocolate in chili sometimes. Very nice. Coffee, too. Nice flavor addition. Cheers!!
Try a quarter tablet of Abeuletta Mexican Chocolate (I grind it first) to 3 to 4 lb. meat 15 minutes before the end.
The coffee thing never did it for me.
There is an aroma going through my house now that I can’t describe, but you probably are very familiar with it! Great recipe! 😊
Yes!! Drives me wild!
i did this recipe but with tri-tip and it turned out great, thanks for the help
Tri tip! Nice. Glad you enjoyed it!!
Any tough cut amenable to braising will work. Chuck is traditional.
"You can use water instead of beer.." Honestly guys, make something else. This recipe is really really good! I have kiloes of dried chillies, and you are right. That paste is amazing!!
Thanks! Glad you enjoyed it. we LOVE this chili. So GOOD.
Beer will get bitter when cooked for a long time. If you want the maltiness, use it to deglaze. I add 1 caramelized onion per lb. meat and as they start to stick when frying I deglaze with Shiner Bock or Negro Modelo. When the bottle is gone, the onions are done.
Great recipe. A tip, wash the bowl of chili past or the food processor with the liquid to get every bit of that chili paste goodness.
Yep 😊😊
Just looked at your Pork Chop Marinade, your Creamy Verde Sauce and since I am into spices, subscribing was a no Brainer..
Thanks, William! I hope you find many recipes you enjoy.
Apple Cider vinegar is an alternative to beer. Light beer is better personally as it cuts on the bitterness.
Great video👍🏾
Thanks for the tip!
Great recipe. Can't wait to try it!! thanks, Paulie
Thanks so much!!
I think I've perfected this recipe over the years with just a few modifications to your recipe:
- Combine the steps by boiling the peppers in the beefstock, but also add a small can of Goya Chipotle Peppers in Adobe Sauce, then puree
- Although I'm a fan of using dark beer too, I use Chili Pepper Wine when I can find it and you won't believe the taste
- Use maple syrup instead of brown sugar... it gives a more smokey taste
Now I've broken Chili OPSEC... but I hope you enjoy.
Sounds great!
Now I am hungry. Have you tried Mulato dried chilli's, they are very good and add a lot of depth. Great recipe, that is sort of the way I cook mine.
Thanks. Yes, I love mulatos. Excellent peppers.
@@ChiliPepperMadness Gonna order some more tomorrow and top up the pepper box, running low.
Great recipe and great pronunciation of Worcestershire! Must have been stationed in the Uk 🇬🇧
Haha, glad you enjoyed it! =)
OH !! Very important. For a long time whenever I used chilies, the chili tasted bad. I finally figured out that YOU AREN'T TOASTING the chilies, you are just kind of warming them up to bring out the flavor. Over "toasting" them makes the chili bitter and ruins everything. Took me a long time to figure that out.
The main thing is to not burn or scorch them. Some people use a toaster.
Probably every guy who enjoys cooking makes a fair chili. I get request to make my chili, but this Texas Style Chili is something I haven't experienced.... But not for long.... Looking forward to make this recipe for me, since I'm the only one in the family who would like more spice in his chili.
Yes, definitely different, certainly flavorful. I hope you enjoy it, William. I know, I LOVE more spice in general. =)
What an amazing video my friend, can't wait to try this out!
Hope you enjoy it!
Serrano peppers are a great touch. 👍
Good Lord that looks amazing. Thanks!
Thanks!!!
Got to make this👍👍👍
Love your channel! Thank you. Took lots of tips from this video. Got a Texas chili cooking in the smoker right now 👍
Love hearing it - thank you!
I am just cooking this Chili while adding a little ghanian palatine twist to it. By mixing okra and red wine in. It really is a crazy mix of Chili, ghanian Beef stew and a Gulasch. Very nice. But crazy.
Sounds great! Enjoy!
No beans in chili but pintos to add as desired.
Ok, I know that's good chili.
I make the base with dried chilis, too!
Chiles de arbol, costeños, anchos, guajillos, pasillas.
Instead of soaking liquid, I add the sauce from a can of chipotle chilis & a couple chipotles. Whir & strain.
I'll saute the onion with roasted hatch pepper, cumin & my blend of chili powder.
I used to use a good dark beer but hubby recently discovered he is gluten intolerant, so I add Cabernet (shhhh Texas blasphemy). It still tastes good. 🤷♀️
At stages, I'll add a chopped & roasted habanero, then serrano & finally a jalapeno.
It's pretty damn spicy but my hubby renews his vows each time I make it. 🤣
Can't wait to make it and try it 😊
Hope you enjoy!
How does this guy not have 4 million followers!?
I really like this channel , more so because you’re the only American I’ve heard pronounce Worcestershire sauce correctly! 😂
Haha, I've been schooled. LOL.
Great job mate , just recently subscribed and trying to catch up
Just in time for the Super Bowl although I won't be watching this year. I only watch it if the Vikings, Steelers, or Ravens are playing....or maybe the Browns. With the Vikings...and Browns....that could be a while (much like the MLB Cubs). Oh...and I salute you for keeping this authentic Texas style (I think you may have made this before and it could be a remake...but that is OK. More people need to know what original chili con carne was like).
Thanks so much!
Your videos are great. Who makes your overalls? And where are they sold?
Thanks! That's an X-Chef apron. It was a gift. =)