Brits Try *AWARD WINNING* [TEXAS BRISKET CHILI] for the first time! OMG !
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- เผยแพร่เมื่อ 24 ก.พ. 2024
- Join Mr, Mrs and Baby H as they dive into a culinary adventure, attempting to craft and savor an award-winning Texas Brisket Chili recipe that's been a cherished gem for four generations! Originating from the bustling cafes and drive-ins of north Texas in the '60s, this recipe has not only won the hearts of many but has also clinched victory in chili cook-offs, proving its unparalleled taste and authenticity.
In this episode, we visit Otomi in Bristol a Mexican store selling spices, ingredients and much more ! we're trying to cook a Brisket Texas Chili recipe, a special bean-free chili, revered for its authentic Texan roots.
Watch as we navigate through the nuances of this cherished recipe, from selecting the perfect brisket cut to mastering the blend of spices that give it its signature kick. Whether you're a chili aficionado or a casual cook looking for a hearty meal to share with loved ones, this episode is packed with tips, laughter, and perhaps a few mishaps along the way.
Will Mr. H and family manage to honor the tradition and taste of this four-time chili cook-off champion recipe? Or will they add their unique twist to this timeless classic? There's only one way to find out!
So, grab your aprons, and let's get cooking! Whether you're planning to enjoy this chili in the comfort of your home or bring it to your next cook-off, this episode is sure to inspire, entertain, and maybe even make your phone blow up with messages asking for the recipe.
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Grab your aprons, and let's get cooking! Whether you're planning to enjoy this chili in the comfort of your home or bring it to your next cook-off, this episode is sure to inspire, entertain, and maybe even make your phone blow up with messages asking for the recipe.
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You should also add a bit of🇺🇸 instant coffee to your spaghetti sauce it just makes it pop it tastes really good
Tomatillo - tomateeoh
Mexican Lasagna
Ingredients:
2lbs ground beef
28oz can Tomato sauce
1 can Diced tomatoes and green chillies
1 can red kidney beans
1 7.8oz can sliced olives
1 onion diced small
1 large bell pepper diced small
1 1/2c mushrooms diced. Optional
1 Lrg bag Mexican blend cheese
1/3c Taco seasoning split
4- 12" flour Tortillas (2 cut in half)
Directions:
Cook ground beef and add half of taco seasoning. Combine all other ingredients except tortillas and cheese in large bowl with remaining seasoning.
Layer ingredients in 9x13 pan. Start with mixture then cheese and then tortillas (one whole and 2 halves to create layer). Repeat and finish with mixture layer and cheese. Bake in 350° oven for 25-30min.
In the USA, fire departments are typically (but not always) small departments scattered across a city. Fires, as reported by the fire departments, are rated as a one alarm fire, which is small, which means only one fire department is needed, 2 alarms, meaning 2 fire departments ere called in for a larger fire, 3 alarms for 3 departments, etc.
At some point, this is how chili is rated, although it starts out as zero alarm, which means barely spicy, 1 alarm is when you know it has a little bite, 2 alarms, which gets your attention, 3 alarms, you're starting to feel the burn, etc.
Your chili probably is a zero alarm chili because Mr. H did not state as such, and you can raise this by adding in 50% more chili powder to make a one alarm, 50% more for 2 alarm, and so it goes. A 4 alarm chili is about all I can stand as a native Texan.
So, when you make your chili, always state the level of heat as in one alarm, 2 alarm, etc.
What to make with the cast iron pan? Gumbo of course!
When you cook those long slow meals, you have to open the windows so the neighbors can smell it.
You are an evil person 😂😂
Hi Mr & Mrs H, I’m Julie from Salsa Stories. Thanks so much for trying some of my fresh salsas and sharing your thoughts with your fans! (Well done Alana for trying it too!). Isn't Otomi such a treasure trove of goodies - a real Bristol gem!
I’m also a big fan of the States - I used to live in Virginia when I was a kid which is where I got the salsa addiction from. I had an authentic recipe from over there which I used as a flavour map to build my range of five...
I absolutely love hearing about people eating our salsas and seeing how they use them - so thank you so much again for sharing the salsa love!
Oh wow, Hi Julie. We love your salsas and so glad we found them at Otomi. We will definitely be back for more and to try different flavours.
Thank you for sharing your story. I think we need more Salsa Stories. Mrs H 💕
As a Texan, I have really enjoyed this series. Y'all have helped me appreciate the local cuisine more!
Ima Mexican American, and this made my soul smile! Bloody love yall!
The brown bits in the bottom of the pan are called the "fond". There's a lot of flavor there, but you don't wanna let it burn. When not stirring, cover the fond with the moist food to stave off burning, and to steam and loosen it. You could also add a spoonful or two of water (assuming you’re not pouring it into hot splattery fat) and use a flat-edged plastic or wooden spatula to scrape and mix in. (Avoid scratching the enamel with metal utensils.) Remember, the best way to help get the fond off the bottom is hot moisture.
Cast iron retains and distributes heat very well and you may find you don't need to turn the flame up as much with your enamel covered cast iron dutch oven as with other pots. Bad burns are a pain to get off of the enamel, and you should never use abrasive pads on them.
If you want to take some of the heat off of that chili for Alana, put a dollop of sour cream on top, and take a little sour cream with each bite.
I wouldn’t say Fritos are traditional; only when you’re making a chili-Frito pie. Those restaurant style corn chips you’ve got are perfectly fine. I would not hesitate to eat chili with saltine crackers, or rice, AND with beans in. My husband makes his chili without beans in.
It was really fun seeing your reaction to this chili!
Yep. I was practically shouting to add some water to deglaze that. I assume the cooking time with the liquids cleaned it up, but I think deglazing earlier would taste better.
Definitely saltine crackers ….and also the option of sour cream, chopped onion, shredded cheese
@@tjj300 i like using a bit of beer to deglaze for some of depth of flavor
@@tjj300 Me too
The great thing about chili is that you can also use the leftovers for chili dogs with cheese, chili and cheese on top of a big baked potato, or scoop the cooked potato out of the skin, put it on the plate, then cover it with chili and cheese... or if you can get a flan pan to make corn bread, you can make a chili cornbread pie sprinkled with shredded cheese, then melt the cheese in the oven for a couple of minutes..... those are really good, just make sure your chili doesn't have too much liquid or your cornbread will "end up with a soggy bottom" as Paul Holiday calls it... lol! Just some new ideas for you... enjoy! 😊❤😊❤
Add some fries and now you got chili cheese fries
It's also good on a simple cheese omelet.
We did that last week lol had chili over top rice and then reduced it down the next day and did chili dogs.
@@dylnfstrI absolutely LOVE making cilantro lime rice, with chili over that, topped with shredded cheddar and diced onion. 😋 Mmmmmm
A place in Chicago had the best chili cheese fries ever Demon Dawgs...back in the 80s.
When you took the first bite of chili and I saw your faces...I yelled, "AMERICA!" Flavor, flavor and MORE flavor. Thanks for your hard work!
🙌🙌
Too much flavor sometimes means too much salt and MSG 🤔😆😆
Not American it's Texan big difference
When you brown the meat it needs to be coated in flour
@@chelleroberson3222 This will also help to thicken the chili as well.
And the BLOODY HELL award goes to..... TEXAS CHILI!!!!!
What's great about chillis is that they freeze very well so there is no excuse for not having it at least once a week.
The brown glaze in the bottom is good stuff. It adds lots of flavor. One quick tip though, add a small amount of liquid and a wooden spoon to release it from the bottom of the pot before it burns.
Or acid. Apple cider vinegar works great in chili.
@@allibrown8960 yes it does.
@@allibrown8960a few tablespoons of beer works quite nicely too.
Tomatillo is pronounced toe-mah-tee-o. It looks like a green tomato that grows with a papery husk around it, which you peel off. I make a chicken-tomatillo soup, which is my husband's favorite soup.
I love tomatillo salsa, both roasted and fresh versions. They are my milder alternatives to the blazing hot red salsas my husband loves. Of course, you can add heat to tomatillo salsa, too.
If you want to make tortillas, I recommend you get a tortilla press. It’s not strictly necessary, but it makes it dead easy for a neophyte, produces a tortilla of the perfect uniform thickness, and it's fun; you could even have Alana press some. (Cover the top & bottom surfaces with wax paper or cling wrap, for easy release. I have even slid sandwich bags over the top and bottom plates, which works pretty well.)
Chipotles in Adobe are a delicious hot ingredient in dishes and sauces. You might try to find a recipe that uses them.
im a fan of a spicy green salsa and a sweet roasted red salsa. they're good either way, but the acidity you get from the green salsa helps it be more assertive in a dish meaning you require less of it. so dialing up the spice there makes sense to me. where red salsas get the sweetness from the ripe tomatos which becomes further amplified if you roast them. roasted corn in a red salsa also adds more smoky sweet flavor to it.
I had already replied before seeing this, but I said essentially the same things about pronouncing tomatillo and using a tortilla press...sorry for the repeat, lol!
Texas chili has a long history that has roots in Native American cooking techniques. It gained its popularity on the trails and cattle drives of Texas because it was easy to store and prepare, plus it was filling and nutritious. Chile peppers are a good source of vitamin C and Potassium. The basics of Texas chili are just chunks of beef, chiles (whole and/or ground), and spices slow simmered together. Most people would add onion as well, and some also use crushed tomatoes, but I believe tomatoes are banned just like beans from Texas chili cook offs.
chili is chili dont have routes with the indians. chili is basically a soup that u can find in any culture
The brown bits at the bottom of the pot is called "fond" and it's, literally, flavor. You can add a bit of stock to get it off the bottom of the pot or, my favorites, any kind of wine or sherry. You only need 1/4 to 1/2 a cup and it adds depth of flavor.
Adding a tiny bit of water will keep those brown bits from turning into black bits. I add about a teaspoon when i add my onions. It brings all the brown bits up and they don't burn. The beef broth will reduce and intensifies in flavor.
I add a pinch or 2 of instant coffee to my gumbo, learned that from a chef in New Orleans years ago. You don't taste it, but it adds another layer of flavor. You can tell the distended when it's not added, and it's better with it.
If you haven’t watched him, Cowboy Kent Rollins cooks a lot of his meals in a Dutch oven. He’s amazing and funny. He was a chuck wagon cook for ranches during round up, he may still do it but I’m not sure. You can learn a lot from him. Good channel that you have here, I enjoy it! 👍
Eating chili on a cold winter day is one of the best feelings.
Love how your daughter will try everything, and you let her decide for herself. I live here in the deep south we aways added beans, I have always been told they were added to stretch the meal and add protein in tough economic times.
As a Texan, Jarritos Mandarin and Pineapple are my favorites and the ones I see often at resturants. The grapefruit one is great for making Palomas, with lime and tequila.
Neighbor to the North, myself and the grandkids like the lime and mandarin Jarritos but they are all good.
The lime makes a great slushie
I live in the great city that invented Texas Red Chili, San Antonio. They are different. Most are very subpar. The one you made looked so good I was salivating the whole time. It was the little food stalls run by Mexican ladies and frequented by everyone, especially ranch workers and cowboys, that put red chili on the map. It finally made its way to England. And you LOVE IT! YES! So glad. Thanks for this video. Elena is so big! Tell her to stay small, okay?
Authentic Southwestern Texas Chili does NOT have Beans in it !!
The First recipe for Chili Con Carne was put on paper in 1731 by a Nun,
Sister Mary of Agreda of Spain. She was known by the Indians of the Southwest
as '' La Dama de Azul '' , lady in blue.
The recipe called for Venison or Antelope Meat, Onions, Tomatoes,
and a assorted kinds of Chile Peppers !
BUT NO BEANS !! In All of the Chili Cook Off Competitions if one puts any kind of Beans
in their Chili , it's an automatic disqualification from the event !
NO BEANS !! Beans are a side dish that is served with Cornbread or Corn Muffins or Tortillas !
The Chili Queens of San Antonio.
Quick tip: when you get the brown stuff stuck in the bottom of the pan, an easy thing to do is to deglaze it by adding just a bit of water and leaving it on the heat. When the bits (which have flavor) come up, just carry on cooking the dish!
That extra beef broth was for deglazing the fond would love a follow-up of cleaning the dutch oven....
my wife makes corn bread to go with the chillie , dip it and enjoy
Yes, was looking for this
Pork carnitas would be a good choice for your next Dutch oven experience. That chili looks amazing! Yum!
As a Texan, I’m very happy you guys love the chili. Next time skip the cheese topping and use the raw onions along with a dollop of sour cream. I would also love for you guys to make crawfish etouffee, my favorite Cajun dish.
Also, never ever put beans in chili. That’s something only Yankees do.
bs@@pokerpariah
@@artistnyc123no beans. If you must, serve beans on the side.
@@pokerpariah we have beans with Cincinnati chili in ohio but the beans aren't in the chili. they're cooked separately and added on request.
@@pokerpariah cowboy chef kent rollins puts beans in his chili.
You got it correct on beans in chili for competition cook offs what you do at home is your business.
All of those products are readily available in New Mexico, as well. I hope you'll return and do a lot more shopping there! But, for masa flour, Maseca is a great brand - which they also carry.
I gotta say. Your channel has come so far. You really found your footing and content that enhances your experience and the audience. Congratulations
I absolutely love chili especially on a cold day and there is hundreds of different recipes I make mine by putting all the ingredients in a slow cooker in the morning and letting it cook low and slow all day until dinner time.
I love these cooking segments so much. Being an American I've heard from so many people who are not that we have no culture, or real cuisine and just eat hamburgers. But I'm so glad that you guys can prove them all wrong. I pray I speak for Most Americans. We appreciate and Love your Family soo much. Soo Thankful for Y'all. God Bless.❤ from Hali😊. And Yes; on a Sunday in Many parts Texas, particularly after Church in the Past to Present, This Brisket Chili is Devine and almost Divine like tasting😂.
You will love love love that dutch oven someone gave you. They used to be cheap but now they're super expensive. Lots of people use them every day for decades and generations. There are lots of videos how to clean them, they're remarkably durable so you just wipe them with dish soap and a non-abrasive sponge. If the fond is stuck on, simmer water and baking soda for 15 or so minutes and clean normally. Don't put it in the dishwasher. Oh and don't forget...you can pop it into the oven for the simmering time at 350F or 180C and not risk burning the bottom.
You can use your dutch oven in the oven too. Also, it holds the heat so you can lower your temperature a bit when simmering.
This is how I do pot roast in my non-enameled cast iron Dutch oven. Brown the chuck roast on the stove top, deglaze it, add beef broth or beer, plus spices, then throw it in the oven at 250 for 3-4 hours. Soooo good!
That doesn't look chilly, that looks like 🔥. 😂
lol 😂
You absolutely HAVE to get one of those colorful toilets. Alena looked very interested in them.
At least they’re making a chili with some real MEAT in it!
I make a lousy chili, because I rarely make it.
Every family has their own chili recipe, so there are thousands of variations. That one looked divine
I absolutely love that you search, find, follow and try recipes. ❤
You guys really need to try a frito chili pie. Just add Fritos to a bowl of chili, top with cheese and a dollop of sour cream
I eat this all the time!!!
You're definitely wearing the correct shirt for cooking this meal. Another good use for the leftover chili is mix it into your scrambled eggs in the morning.Ola from Tejas!. You really seemed to like it here.
We loved it.
14:58 - My dad used to smoke brisket that he'd coat with leftover coffee grounds,and let it marinate. Another one he did,he marinated in Guinness for a day or two. They were both AMAZING.
Chili was invented in Texas. But, there are hundreds of styles of chili. My personal favorite is a sweet heat, thick style with black beans and kidney beans. Because I can put it on chili dogs, nachos, frito pies, bakes potatoes, corn bread. Legitimately chili is the most useful food in my arsenal.
My wife makes her own chips in the deep fryer. For the dip its, refried beans, cheddar cheese, and homade salsa. Good stuff.
Try the chips with honey. The salty and sweet combo is really good. Was a Mexican restaurant where I lived back in the 70’s that gave you honey with them and I have been hooked on it ever since.
@@stephenobrien1597
Check out sopapilla recipes.
In New Mexico they fry them at the table, serve hot. Fill the hollow pillows with honey ❤️
Delicious!!
@@seanpaula8924 I love sopapilla’s. Had one today with lunch.
Cash Hank Willie and Waylon.. Miss H is reppin the Outlaws... whoooo hooooo🎉🇺🇲❤
Valentina's hot sauce is my favorite. I love to get a Cantaloupe, cut it in half and hollow out the seed pit to make two "bowls" Then partially fill the bowls with Valentina's and serve with a spork.
Goes great with Watermelon and Honey Dew Melon too!
Great video, that chili looks fantastic!.
Cheers!
And people tell me I'm gross for adding acouple of drops of chalula sauce to my coffee in the morning. Doesn't taste like vinegar just gives it a kick. Lol!
The guava and tamarind Jarritos are my favorite but all of them are good imo. Can't go wrong. 😁
Yes. This. And pineapple as well.
@@JamesBrown-wo2qj I love to grab a party pack when they're available, a big variety in one box. I don't know if those are in the UK though.
My Italian family would probably disown me if they heard me say this. But I firmly believe that one day, Mexican and Indian food will dominate the world.
Italian foods would be better if restaurants not only focused on pastas and pizzas.
Italy has a lot more to offer but it is severly under utilized in the restraunts here in America.
But Mexican and Indian Curry is awesome as well.
No Italians always act like when ever anyone make “Italian food” it’s not good unless you use ingredients from a specific place bro it’s so annoying
My family eats our chili mostly over rice, but sometimes we'll have it with cornbread. Then the next day we'll often reduce it down and make chili dogs or we'll just eat it again depending on how much is leftover or we'll make frito pie. Chili is fantastic once it gets colder. It starts getting cold and I'll tell my mama that some chili sounds good and she'll make it the next day.
Jarritos soda is also sold in the south, includung Florida. So when you all co.e to Florida, they sell them at Walmart and some other grocery stores.
You could put the leftovers on everything from bread, rice, elbow macaroni, even put it on top of mashed potatoes
Try same recipe but smoke brisket first
I liked the toilets at that place.
I would love to see a video short where your other family members try this chili! 😁
Once the onions are carmelized a bit I usually add some bourbon to deglaze the dutch oven. It cooks off the alcohol and gives it a nice hint of sweetness.
Thank you, Lord, true Texas chili does NOT and I repeat NOT have beans. Beans are only added when people don’t fix enough chili, and need to thin it out to serve other people.
Never had or made that chilli before. It looks freaking amazing. The chunks of brisket going into the Dutch oven and then seeing y'all's faces is priceless. How great would it be, if y'all filled a huge vaked potato with that beautiful chilli, sour cream, guacamole, cheddar cheese, jalapeno, and chives. That's definitely a dish to bring to parties. 10/10 video!
This would be a great recipe for the H-Family to make and invite over their friends or neighbors to share a meal with. Chili is great on a chilly day.
You guys did a great job, and I'm not saying that because I'm a Texan. Chili on top of rice with cornbread on the side is wonderful in the winter, especially on a cold night.
I hate so sound Privileged but 95% of those ingredients are at my corner store here in the Bayarea, CA. you guys are adventurous, I don't know many who would do so much for an authentic any thing much least a meal. BRAVO!!!!👏🏾👏🏾👏🏾👏🏾❤❤
My vegetarian family near Chicago used to love my mother's thick chili (whatever the vegetarian equivalent would be called). I would ladle the chili over a medium block of buttered fresh-made cornbread and put raw sweet onions and Mexican cheese blends on top. To cut through any spice, cool sour cream. The leftovers are versatile and last for a few days refrigerated. Heaven in a bowl.
Mr.'s H Nails another one. Add Chili to the menu in your sandwich shop.
😂
You said "Mister's H" there. Took me a couple of attempts to understand.
Texas is home to everyone!, You already know!
I really enjoy watching certain people discover new things. I like that you're open to new flavors. I like that you enjoy most of what you try. I just like this.
Listen…
ABSOLUTELY OUTSTANDING!!!
Two Brits using all that seasoning. Who would have guessed? And COFFEE! YES! THAT’S THE REAL DEAL! Not to mention, that cut of brisket is FANTASTIC!
I am seriously, seriously impressed. I couldn’t do half as well myself.
I have the exact same dutch oven (only mine is red) - I totally agree - when I start with bacon the browning just adds yummy flavor - leave it in! Just treat it well and don't use harsh scrubbers on it... if you get a bit of burnt on "food" - I usually just put a bit of dish soap and very hot water in it and let it soak and it comes right out . . I love cooking in it, BUT I will admit - at 70 years old - it is getting a bit heavy!!
Here's what I make in my dutch oven:
Beans and ham hocks, tomato sauce for spaghetti, refried beans from scratch, I make a fresh green bean/potato/bacon dish in it , chili....there's really no end to what you can make in it!! I make awesome chili - my grown kids still ask for it! LOL
Wow you never stop cooking 😂😂😂 since you made some chili you should try chili cheese dogs. They are really good! ❤🇺🇸🙏🏻✌🏻
When I make that type of chili I always make my corn bread. It goes really well with it.
I'm so glad you folks have Otomi! I've been feeling spoiled over here because we have so many Mexican immigrants here in the states and I've been learning that Europe has far fewer!
as you made it, it looked like proper chili that we make here in Texas. Judging by y'alls reactions, you've nailed it.
The green hot sauce you had in Texas was more than likely a simple Verde salsa, mainly Tomatillo and chili pepper, with some citrus, I've never actually made it so I can't give you the full ingredient run down, but I know for certain those three ingredients are in it. It's probably my favorite too, Pork chili Verde burritos and tacos are so good. One small tip I can give, I don't know if they do it in Texas, but I do it here in California, when your vegetables are done, before you add the meat back in, all the brown stuff on the bottom is pure flavor, I take a nice beer, and pour a decent amount in and scrape all the brown off the bottom and let the alcohol cook off, for like a minute or two then add my meat, there's just something about a nice beer to deglaze the pan that adds another depth of flavor.
Hello from Texas! My niece was eating salsa shortly after she got her teeth and could chew the chips. She was quite the pepper baby. 13 years later and we still have to get her own bowl of salsa when we go out for Mexican food.
Just curious -- were you drinking that soda warm?? The coffee does add a richness and flavor - we make a Red Eye gravy - it was made because it was cheap to make - it's the drippings from a slice of ham and you add black coffee to deglaze the pan and it's really delicious . . . of course today we use bacon or sausage or ham and just call it Red gravy....by the way - some add a bit of coffee to sausage gravy (the like for biscuits and gravy) - making it a bit richer!! That's why you will see a bit darker gravy sometimes!!
No it had been in the fridge all day and we took it out just before we filmed that part
@@Mrhandfriends. So I’m so happy for that! Lol. Love you guys !!!
I absolutely love that y’all have a taste for cilantro. Some people can’t tolerate the herbaceousness of it as it can sometimes trigger the taste of soap on the palate. I personally adore it. So good!!
My significant other has that "soap" problem with cilantro, which sucks, because I make a lot of Tex-Mex food and love cilantro in all of it. I still use it, just in lower quantities than I would prefer.
In an act of true benevolence, I give you the cornbread recipe I’ve been tweaking for 44 years:
1 c. Stone ground Cornmeal
1 c. Flour
2 tbsp Sugar
1 tbsp Salt
1 tbsp Baking powder
2 large eggs
1/4 c. Melted Butter
1 1/8 c. Milk
Preheat oven to 450 degrees. Grease a 9-10 inch iron skillet. Whisk together the dry ingredients and then add all the wet ingredients and mix thoroughly. Put the mixture in your skillet and bake for 20 minutes or until golden brown and delicious.
FTR - I’m a 7th generation native Texan and our family recipe calls for pinto beans, ideally cooked from dry. :)
You guys are great. If I were your neighbor, I'd be poking my head over the fence every time I smelled something good cooking!
That shop looks great. As a Texas can say that abuelita hot chocolate and Tajin are always in my pantry.
You both are really elevating this new cooking show...lol. That chili looks delicious!!!...Great video, thank you for sharing.
When the fond starts adhering to the bottom of the pan, toss in a few tablespoons of beef stock or beer to deglaze. It helps to incorporate all that rich flavor into your food. 😉
Someone needs to send them a box of Terlingua award winning chili mix. That recipe won at the Terlingua chili cook-off in south Texas.
When I discovered them, I Loved going to the ASIAN stores that were around Military Base in my city. Troops would come back from overseas with Asian Spouses, and there were many small 'Asian/International' Markets.
Refreshing to see others enjoy American culture and food, especially when lots of countries think we don't have rich culture. Love watching these videos.
You guys are absolutely KILLING it in the kitchen! You have been for a while but boy, the changes from when you first started! You’re getting to expert level 😇
I totally agree, they have come a long, long way. I really look forward to their next cooking adventure. Plus, they have the disadvantage of not having easy access to necessary ingredients.
Nothing like a great bowl of chili.
The "brown bits" is called FOND and every chef and home cook I know depends on the fond.
You deglaze it by adding a bit of wine or even some stock. Fond=flavor ...remember that!!!
For the dutch oven if you have a dishwasher, don't use it. Hand wash instead. As for what to cook in it, any stew, roast beef, jambalaya, gumbo, you name it. Also, y'all should know that no two of us Texans make chili the same way. 😆
TAJÍN!!!!!🙌🏾 Tajin on fresh fruits is EVERYTHING. EVEN VEGGIES
Now what you do....is use that chili on a hot dog with the onions...cheese and mustard...now THAT's a taste treat.
Soups, stews, chili, casseroles, you can do it all in that pot. Deglaze the pan bottom with a little water, stock, or wine. You will love cooking in that pot.
Wow! Y'all have finally made it to the big time! When you have a local Mexican store, you have joined society 😅
The New Mexico Chile Verde is wonderful as well, I was born in Texas, raised partly in New Mexico and New Mexican Chile Verde, Chile Rellenos and Enchiladas Verde are the best! Being a native Texan, I have to say I love red Texas Chile. Good job, y’all!
Loved this episode! I always rub a tiny amount of olive oil into the inside of my enamel cast iron pot after I clean it and it is completely dry. The Mexican shop looks so fun! Try Tajin on fruit salad, rim of glass of Bloody Mary. The Chipotles in Adobo are great in chili or mixed with mayo and sour cream for a sauce for tacos, especially fish tacos!! Tomatillos are pronounced Toe-ma-tea-ohs. 😊❤
From all of us here in Texas....You're welcome.
Chili has become one of my favorite foods and I eat it at least six times a week for breakfast. Chili leaves me invigorated and ready to tackle anything that comes up in the day.
Mr H! Dude! that shelf of hot sauces is the BOMB! Since you cannot have everyone know to mankind, that selection is 99% of what you need to do a LOT of cooking. Rock on !
Chicken tinga would be a great use for the Dutch oven. You have the chipotle already. I prefer flour tortillas over corn tortillas, but it's a personal preference.
Nachos or frito pie with the leftover chili is to die for!! Chili with cornbread sweet onion sour cream and cheese is my favorite way to eat a bowl of chili with chips and guacamole on the side and a nice cold beverage ❤❤❤ loaded baked potatoes are great too ❤❤❤
Texan here; so glad to see you guys enjoying and cooking authentic tex-mex! My favorite Jarritos is the Tamarind.
your pronunciations are pretty darn good except for tomatillo and it's said like toma tee yo. i'm proud of your chilli coming out amazing. All texas chilli is similar but different, just like everyone who cooks enchiladas always comes out with variations of one another. Even from mother to daughter and father to son, there's always variations of the recipes. Can't wait for you to try more recipes out of the cookbook and see which are your faves. I'm also glad that Texas made a good impression on you and that you love it as much as I do. God Bless your family and channel.
Hey I think you guys out chillied us Texans BRAVO
Texas chili is quite similar to a mexican dish called chile colorado (red colored). Both dishes tend to feature various dried whole red chiles that are de-seeded slightly roasted, then re-hydrated and blended in a mixer. There's also the Chile Verde version made with green chiles and slow-cooked pork. If you try it, go easy on the tomatillos, they tend to be rather sour. In a Mexican restaurant, they're often served with sides of rice and beans. One thing I like is to serve the chili (or chile) with a little dollop of sour cream or guacamole; if offers a cool and tangy respite from the richness and spicy nature of the dish.
Texan here. We serve our chili with warm flour tortillas and cheese on top, of course. So glad you went with tradition and didn't add beans or other fillers. Your chili looks great. TFS with us.
Oh some corn bread dipped in some sour cream and cheese chili is perfect.
No beans preferably for me. ❤