I've been noticing a lot of Killer Hogs products in the videos lately, and i agree they are all great. What i want to see is the collaboration of Chef Tom and Malcolm Reed. The two best video slinging pitmasters on the web.
Texas guy here. So I made this recipe yesterday. Brought it in the office for everyone at work to have for lunch. Absolutely crushed it! People were saying it was the best chili they’ve every had. Chef Tom is truly a one of a kind pit master and these recipes are top notch. Keep up the great work!
Man, I’m from Mexico. Every time I see one of your videos I’m amazed by the amount of things you know about different cultures and their cuisine. I can tell by a lot of your videos that you really like Mexican “touch” in your food! The video about the Korean bbq was really nice too. You giving all these tips and advices about local or regional food is really cool(Like the chiles) keep up the good work!
I stock up on London Broils when it's buy one get one free, specifically for chili..... I smoke low and slow until about 160* to 170*, then I assemble my chili and simmer for several hours, I also use half a bag of onions that I smoke along with the meat until they become very very, tender. More tender ='s more sweet! It all gets chopped and thrown into a pot to boil/braise. I love how everyone has there own version of the same thing, I only wish I could sample all of these different versions!
@@ThornhillSquared: the original chili queens of the 1800s in Texas always served beans either alongside chili or added them to the chili. If you don't like beans, then don't put them in your chili.
Usually use my left over brisket to make chili. Found this today. Couldn't find dried peppers, so I had to use fresh Anaheim (3), pasilla (3) Serrano (2), and jalapeños (2). Cut, removed seeds, little OO and salt and smoked for 2 hours. Blended with 1 c water and followed the recipe to a T after that point but substituted negro modello for the bock (none at my market) and holy cow pucky. I love to cook and do so often. This is one of the tastiest dishes I have ever made. I look forward to finding the appropriate dried peppers to compare against smoking the fresh to see the difference. Well done ATB, thank you for sharing.
Made this today. Took me some effort to gather all ingredients as not all are common over here. Had to find alternative stuff for some, but damn, that was nice chilli! Thumbs up from the Netherlands!
Another mouthwatering recipe. So simple and so good. Thats why I love barbecue. Thanks to Tom and the whole crew for these incredible pics! A real fan from germany…
Damn. Again I made this and what a hit. My Texas friends and neighbors are raving. I made mine tamer. 2 chilies, 1 chipotle pepper, 1 Anaheim, 1 poblano pepper a coffee milk stout instead of a shiner. On point Chef Tom, on Point.
16:45 I keep thinking to myself got to keep the juices! And I was so happy to see you grab then, Happy New Year 2021-2022 (Well 1 hour until new year- From Australia)
I made this chili on Halloween last year, it was a huge hit. Everyone loved it. I cant wait to make it again. Starting a tradition! Thanks for the recipe!
I made this chili on a Treager 885 using Hickory, following as close as possible with some minor modifications. I used both the point and flat, smoking them separately to cut out some of the hard fat. Next time I will use a more robust dark coffee, Yuengling Lager and may dial in up a notch with heat. Chef Tom has a 5 star award winner let me tell you, absolutely incredible flavor. Definitely meant for the serious "real Chili fan". One of the best things that came out of this, was I just had to buy a 9 qt dutch over. I picked up the serious unit on Amazon, the Overmont Camp Dutch Oven Cast Iron , which also gets my 5 stars!
I've made this recipe twice now, it tastes almost exactly like birria. I use it to make tacos now. Just heat up some corn tortillas, put some cilantro and onion, with some lime. It's so damn good, I cant get enough of it.
Nice to see you use Shiner Bock, you have at least 3 viewers that I know of from Shiner, me and my 2 brothers subscribe. Awesome job as always Chef Tom.
Honestly this reminds me of my favorite chili recipe I perfected a few years ago. Only difference is I can never get my hands on the dried chiles and I use beans to add some volume. Excellent recipe, glad you shared this.
My absolute FAVORITE recipe. I like extra sharp tillamook cheese, onion, splash of killer hogs hot sauce, lil bit of sour cream added as condiments and have everything sitting ontop of extra thick frito chips.
I love beans, but this chili really looks amazing!! I’ve had real chili con carne cooked by some friends from Del Rio, Texas, and it cooked for hours. They served it with homemade corn tortillas.
Hey Chef Tom, any chance you'd do a video on how you keep your knives so sharp? Every video of yours I'm just mega-impressed by the sharpness of your knives. It makes your trimming look so effortless.
Here's one we did a couple years ago on how to using a honing steel: th-cam.com/video/LEk6TMYVwkk/w-d-xo.html. But perhaps an updated tips & techniques video on knife sharpening is in order. Thanks for the recommendation & for watching!.
Tom, no leftover meat for you, I really appreciate that you undercooked cook the brisket so that your finished chili would be perfectly cooked. No cans, no freezer, 100% badass chili.
Love your show, I’ve learned a lot, thank you... How’s about doing some Posole’ 🤔 always been intimidated by it but it’s so darn good...💥💥💥 Thank you chef Tom 😉
This looks amazing, and I'm in the middle of making a slightly modified version. Can't wait to eat! Substituted Bird's Eye for the Arbol because both stores near me were out, and I like the extra heat. I also added 2 Anaheim chiles to the paste. I couldn't get Cattleman's fast enough, so I went with Cowboy Crust instead. I prefer a Texas red generally, so I added 8oz of El Pato instead of coffee. Lastly, I used chicken stock instead of beef and added gelatin to it before throwing in the pot.
Nicely done! Since you're kind enough to share all your Texas chili secrets, allow me to thank you by sharing one of mine: along with the Mexican oregano, cumin, and smoked paprika, add a tablespoon of unsweetened Hershey's cocoa powder. Try it. 🙂
Awesome recipe I’ve made chili cheese dogs (I omitted the hot dog)! Made two batches first with brisket 2nd with pork the only problem I had with both proteins was the bread was tougher than the meat! Nice problem to have My complements to the chef
SO Tom, you used the dried chilies in this. As I live in Texas, I do have access to _most_ of the chilies in their fresh state; any thoughts you can offer on using fresh instead of dried, bith pros & cons as well as quantity changes or preparations? many thanks - superbowl coming up soon!!
Excellent vid. Dumb question as a first time bbqer how would one reheat medium heat over a stove or microwave? I don't wanna ruin and reheat the entire pot of chili.
Saturated fats are healthy to cook with, good on you for knowing that and not wasting fat. Chili looks great. Only comment is try to waste less onion when you cut the ends off. Would love to try this.
Why wouldn't you use the liquid from the re-hydrating of the peppers in the chili paste? Asking purely for educational purposes, i have seen a lot of recipes that use the water from the pan rather than fresh water, i'm just curious on that choice!
You can use the liquid a lot of people do but sometimes it is bitter. A lot of people have been burned like that and don't want to take the chance. I usually taste a liquid if it's bitter I don't use it if it's not I use a little bit of it
Tom, that chili looked awesome! Gonna try that this fall, for sure! Also, I don't recall seeing an Over-The-Top chili...maybe we can get one of those sometime soon! :D Cheers!
The piece that hit the ground would have been gone in seconds with my puppy dog. I have made almost the same recipe with a chuck roast. Delicios and hats off to you for not using beans. Great video...!
I made this yesterday after purchasing the peppers on Amazon but it was so bitter I needed to toss it out. I saved the brisket and made more of a traditional chili which was great but what did I do wrong to cause the bitterness?
If it came out bitter, it was likely the peppers or how you prepped them. Make sure you rinse them thoroughly after steeping them. You can also add lime juice or a touch of sweet from honey or agave to offset the bitterness.
I've been noticing a lot of Killer Hogs products in the videos lately, and i agree they are all great. What i want to see is the collaboration of Chef Tom and Malcolm Reed. The two best video slinging pitmasters on the web.
I second this!!!
I could not agree more. Definitely my two favorites!!!
Amen. Love them both
Oh ya... a friendly cook off - maybe 2 of them, each one going into the other's domain and cook something special !
100% agree
Texas guy here. So I made this recipe yesterday. Brought it in the office for everyone at work to have for lunch. Absolutely crushed it! People were saying it was the best chili they’ve every had. Chef Tom is truly a one of a kind pit master and these recipes are top notch. Keep up the great work!
That's great! Appreciate it. Thanks for watching!
Man, I’m from Mexico. Every time I see one of your videos I’m amazed by the amount of things you know about different cultures and their cuisine. I can tell by a lot of your videos that you really like Mexican “touch” in your food! The video about the Korean bbq was really nice too. You giving all these tips and advices about local or regional food is really cool(Like the chiles) keep up the good work!
Watching from Shiner Tx where Shiner beer is made. Thanks for the shout out Chef Tom and awesome job as always!
The color on that is RIDICULOUS. 🔥
The moment that piece of brisket fell to the ground..... man, I know that feeling.
I just waited in terror waiting for Tom to yell NOOOOOOOOOOO!
I stock up on London Broils when it's buy one get one free, specifically for chili..... I smoke low and slow until about 160* to 170*, then I assemble my chili and simmer for several hours, I also use half a bag of onions that I smoke along with the meat until they become very very, tender. More tender ='s more sweet! It all gets chopped and thrown into a pot to boil/braise.
I love how everyone has there own version of the same thing, I only wish I could sample all of these different versions!
As a Texan, I am very happy with your representation of TX style chili. I usually cringe when people use TX style in their label. Well done sir!
We don’t use a “coffee” anything rub lol, stop
And we don’t use Hickory on anything 🤦🏻♂️
@@dallas0327: and we always use BEANS! Beans are a must in a true Texas chili.
@@mobus1603 NOOOOO Beans do not belong in Chili in texas....
@@ThornhillSquared: the original chili queens of the 1800s in Texas always served beans either alongside chili or added them to the chili. If you don't like beans, then don't put them in your chili.
Just when I thought it couldn't get any better... in comes the shiner!!! lol Hello from West Texas!!!
I have to stop watching these videos in bed at night! All I can think about now is eating that! This. Looks. Amazing!!!!! Greetings from Ireland! 🇮🇪🍀😀
Usually use my left over brisket to make chili. Found this today. Couldn't find dried peppers, so I had to use fresh Anaheim (3), pasilla (3) Serrano (2), and jalapeños (2). Cut, removed seeds, little OO and salt and smoked for 2 hours. Blended with 1 c water and followed the recipe to a T after that point but substituted negro modello for the bock (none at my market) and holy cow pucky. I love to cook and do so often. This is one of the tastiest dishes I have ever made. I look forward to finding the appropriate dried peppers to compare against smoking the fresh to see the difference. Well done ATB, thank you for sharing.
Made this today. Took me some effort to gather all ingredients as not all are common over here. Had to find alternative stuff for some, but damn, that was nice chilli! Thumbs up from the Netherlands!
Another mouthwatering recipe. So simple and so good. Thats why I love barbecue. Thanks to Tom and the whole crew for these incredible pics! A real fan from germany…
Damn. Again I made this and what a hit. My Texas friends and neighbors are raving. I made mine tamer. 2 chilies, 1 chipotle pepper, 1 Anaheim, 1 poblano pepper a coffee milk stout instead of a shiner. On point Chef Tom, on Point.
16:45 I keep thinking to myself got to keep the juices! And I was so happy to see you grab then, Happy New Year 2021-2022 (Well 1 hour until new year- From Australia)
Happy New Year!
The piece of brisket that fell hurt my heart. I’m claiming 5 second rule off camera. 😂🤣😂
Can you tell more about peppers. Did you buy dried or did you dry them. Would fresh work.
I made this chili on Halloween last year, it was a huge hit. Everyone loved it. I cant wait to make it again. Starting a tradition! Thanks for the recipe!
That's great!!
I made this chili on a Treager 885 using Hickory, following as close as possible with some minor modifications. I used both the point and flat, smoking them separately to cut out some of the hard fat. Next time I will use a more robust dark coffee, Yuengling Lager and may dial in up a notch with heat. Chef Tom has a 5 star award winner let me tell you, absolutely incredible flavor. Definitely meant for the serious "real Chili fan". One of the best things that came out of this, was I just had to buy a 9 qt dutch over. I picked up the serious unit on Amazon, the Overmont Camp Dutch Oven Cast Iron , which also gets my 5 stars!
I was there when you were cooking this and the smell was absolutely amazing! This is a must try for me. Great job Chef!🤘
I just found this channel, but this has to be the best channel I found.
I've made this recipe twice now, it tastes almost exactly like birria. I use it to make tacos now. Just heat up some corn tortillas, put some cilantro and onion, with some lime. It's so damn good, I cant get enough of it.
Nice to see you use Shiner Bock, you have at least 3 viewers that I know of from Shiner, me and my 2 brothers subscribe. Awesome job as always Chef Tom.
Honestly this reminds me of my favorite chili recipe I perfected a few years ago. Only difference is I can never get my hands on the dried chiles and I use beans to add some volume.
Excellent recipe, glad you shared this.
So you don't live in Texas. Don't shop at HEB. And don't make Texas chili.
Got it.
What is HEB?
@@unamericano Texas chain grocery store
blitziel thanks! I didn’t want to assume Scumbaginc was throwing shade at me by assuming things I didn’t know
Chef Tom came legit with the Shiner!!!
This would be great when it's bitter cold out. Kick back watch some football on a cold day eating this chili. Sounds like heaven to me.
Another great video chef Tom! You need to do a updated video of curing and smoking bacon with a couple different flavor profiles!!
Speechless!!! I'm taking on this recipe this weekend. Good video and instructions.
WOW that looks amazing!!! Left my mouth watering..
My absolute FAVORITE recipe. I like extra sharp tillamook cheese, onion, splash of killer hogs hot sauce, lil bit of sour cream added as condiments and have everything sitting ontop of extra thick frito chips.
Sounds like a loaded Brisket Chili Frito pie! Sounds amazing. Thanks for watching!
Outstanding video and recipe! Great pitmaster with detail!
Wow you killed it with this one Tom. Looks freaking awesome
I love beans, but this chili really looks amazing!! I’ve had real chili con carne cooked by some friends from Del Rio, Texas, and it cooked for hours. They served it with homemade corn tortillas.
I made this with smoked chuck roast. Works great. Texas chili doesn't use tomatoes so, you got this pretty spot on.
Hey Chef Tom, any chance you'd do a video on how you keep your knives so sharp? Every video of yours I'm just mega-impressed by the sharpness of your knives. It makes your trimming look so effortless.
Here's one we did a couple years ago on how to using a honing steel: th-cam.com/video/LEk6TMYVwkk/w-d-xo.html. But perhaps an updated tips & techniques video on knife sharpening is in order. Thanks for the recommendation & for watching!.
Tom, no leftover meat for you, I really appreciate that you undercooked cook the brisket so that your finished chili would be perfectly cooked. No cans, no freezer, 100% badass chili.
My dog loves you:)
Looks great! Hats off to you from Houston👍
I would have eaten the piece that fell on the ground, no man left behind!
That's why we have the 5 second rule... Which I treat rather flexibly if the piece in question is meat.
That’s real chili! Might make it for our churches annual cook off. 🤠👍🏻
Awesome looking chili...a definite must try.
Love your show, I’ve learned a lot, thank you...
How’s about doing some Posole’ 🤔 always been intimidated by it but it’s so darn good...💥💥💥
Thank you chef Tom 😉
Oh Chef Tom this Chilli is a killer, that is looking absolutly great 👍👍👍
This looks amazing, and I'm in the middle of making a slightly modified version. Can't wait to eat!
Substituted Bird's Eye for the Arbol because both stores near me were out, and I like the extra heat. I also added 2 Anaheim chiles to the paste. I couldn't get Cattleman's fast enough, so I went with Cowboy Crust instead. I prefer a Texas red generally, so I added 8oz of El Pato instead of coffee. Lastly, I used chicken stock instead of beef and added gelatin to it before throwing in the pot.
Definitely making this. Looks fantastic!
Another fantastic cook!
Another winner Chef Tom, gonna definitely do this!
Nicely done! Since you're kind enough to share all your Texas chili secrets, allow me to thank you by sharing one of mine: along with the Mexican oregano, cumin, and smoked paprika, add a tablespoon of unsweetened Hershey's cocoa powder. Try it. 🙂
Just made this today, chili came out perfect!
Awesome recipe I’ve made chili cheese dogs (I omitted the hot dog)! Made two batches first with brisket 2nd with pork the only problem I had with both proteins was the bread was tougher than the meat! Nice problem to have
My complements to the chef
That looks amazing!!!
That looks incredible, I agree a labor of love.
I wouldve eaten that brisket off the ground, straight up. Great job sir. Just subscribed.
Dude.
I've been waiting for this for a long time.
Great job man, looks amazing. Also love the Spanish you throw in. Haha
SO Tom, you used the dried chilies in this. As I live in Texas, I do have access to _most_ of the chilies in their fresh state; any thoughts you can offer on using fresh instead of dried, bith pros & cons as well as quantity changes or preparations? many thanks - superbowl coming up soon!!
You need to get together with Malcolm Reed. Do a little 2-3 part series. That would make for some amazing BBQ love.
That looks AMAZING!
Awesome chili chef Tom. I would have loved some white rice or a nice big piece of corn bread to go with it.
You say brisket, I automatically hit the like button.. lol
Excellent vid. Dumb question as a first time bbqer how would one reheat medium heat over a stove or microwave? I don't wanna ruin and reheat the entire pot of chili.
Absolutely amazing.
Thanks so much and thanks for watching!
Let’s be good to one another.
Looks like Texas Brisket Chili this weekend in Florida. 🌶🔥🥩
Ya’ll welcome to come join us. 🤠
PortCanon I’m late to the party lol but I’m in Orlando. Where are you?
Brooksville, Gulf Coast side.
When the pandemic subsides, we should plan one hella shindig! 😎
Doing this tomorrow, can't wait 💪
Saturated fats are healthy to cook with, good on you for knowing that and not wasting fat. Chili looks great. Only comment is try to waste less onion when you cut the ends off. Would love to try this.
Why wouldn't you use the liquid from the re-hydrating of the peppers in the chili paste? Asking purely for educational purposes, i have seen a lot of recipes that use the water from the pan rather than fresh water, i'm just curious on that choice!
You can use the liquid a lot of people do but sometimes it is bitter.
A lot of people have been burned like that and don't want to take the chance.
I usually taste a liquid if it's bitter I don't use it if it's not I use a little bit of it
I have also found that you lose flavor from the Chili's if you simmer it for a long time.
Wow! I will make this.
I love this channel
If it passes the 5 second rule, then it goes to the 10 second rule!!! Damnit Tom
Is there a benefit to using dried chili instead of fresh? Do they get a deeper flavor when they are dried?
Hi Chef Tom, would a smoked chuck roast work well as a substitute for brisket in this chili?
I want a bowl of that right now!
Hola amigo excelente Brisket y con esa salsa de chile muy bien 👍
Tom, that chili looked awesome! Gonna try that this fall, for sure! Also, I don't recall seeing an Over-The-Top chili...maybe we can get one of those sometime soon! :D Cheers!
The piece that hit the ground would have been gone in seconds with my puppy dog. I have made almost the same recipe with a chuck roast. Delicios and hats off to you for not using beans. Great video...!
@Paul M Yes for 3 hours.
I made this yesterday after purchasing the peppers on Amazon but it was so bitter I needed to toss it out. I saved the brisket and made more of a traditional chili which was great but what did I do wrong to cause the bitterness?
If it came out bitter, it was likely the peppers or how you prepped them. Make sure you rinse them thoroughly after steeping them. You can also add lime juice or a touch of sweet from honey or agave to offset the bitterness.
You basically made a beef mole!!! Looks good
Shiner Bock is my beer of choice. Can't beat it if it's ice cold and in my hand.
Great recipe Tom. How do you like your Kamado Joe so far?
Not sure if it's been said, but nice knife. I'm a big fan of Shun's.
What induction cook top is that? I need a new one. I like the simplicity of the one you are using!
Hestan Cue. Love it! Thanks! www.atbbq.com/accessories/housewares/cookware/hestan-cue-smart-countertop-induction-burner-cooktop.html
That’s some badass chili right there 🤘🤘
I'd like to know what kinda knife that is. I like it.
Was thinking the same
Looks like Shun Boning knife
I thought the same things so I checked and both knives are in the link in the description.
Awesome, thanks a lot!
Looks great.
Se ve delicioso, acá en México se hace algo muy similar y le llamamos "asado de puerco"
Gracias por tomarse el tiempo de mirar y comentar.
Who makes the large round electric burner?
Thank You
You are welcome and thanks for watching!
This is very similar to Hank Shaw’s venison chili only you turned it up to 11. Gonna make this for my next chili batch.
Doesn't going with both rubs just over power with salt?
Wow that looks delicious, I’m going to call you the TEXKAN 👨🍳 👍🏼👌
Can you do videos on pastrami bacon and a homemade bacon video?That would be awesome. Love your videos. Keep up the good work.
Nice knife...What is the brand and model.....Cheers Jeff
Me watching 17:15, remembering Sheldon said if it has beans in it, then it's not really chilli.
Also me wondering, why haven't I moved to texas yet
What firestarters did he use?
"Chili con Carne" here take my upvote
Bravo!!
Greetings from Germany
Good idea good dish 👍🏻
Fabulous! By the way, where Worcestershire sauce comes from (in my part of trhe World) it is pronounced "Wooster" sauce. :)
Thanks for using the KJ
killed it aaagain! Why you dont have 5m subs, I may never know. Thank you, Sir.
Looks good.
What cooktop is that?