I'm from Texas and I like beans in my chili. That is one good looking bowl of chili. We use the same toppings except green onions in place of the white onion. Sometimes, we throw on some Fritos and make it a Frito pie! Good cook!
You have the most concise informative instructional smoking videos out there. I enjoy everyone of them. Don’t change a thing. BTW I’m going to have a T-shirt made “that’s where it’s at” allthingsbbq.
I use deer sausage and beef. We typically have a fall party and that is the main course. It goes very quickly! We use Fritos chips, cheddar cheese, and hot sauce for our toppings here in Indiana! Bon appétit
Chef Tom, have you ever used the accessory rack for cooking with cast iron /dutch oven. I love using it. Gets a nice wow factor when you have people over. I never see people use it in videos
Chef Tom, this just won me a chili cook off at our local brewery. Only thing I added was 3 scorpion peppers and 4 Carolina reapers…and 2 habaneros. It was hot, but people love heat I guess! Great recipe! Thanks for putting this out here.
Yep, that’s the chili that was/is served at my house. I’d like to see you guys whip up some turnip greens with a smoked ham bone and a cheesy jalapeño corn bread.
I'm from Texas, and I had a brisket chili, with beans, and that stuff was amazing, very fatty, and has that mouth feel, but pan de campo, or smoked corn bread, best chili ever
VIDEO IDEA, can you talk about the different types of wood/pellets you can smoke with, the type of flavor profiles each wood delivers, amount to use, how to use, basically a crash course guide to wood for smoking. Thanks!
Very close to my recipie, and it's amazing chili. It will sound silly, but I add 2oz finely chopped bittersweet chocolate. You don't taste the chocolate, but the tannins really help smooth out the flavors. Also thank you SO MUCH for not adding water! If it doesn't add flavor or texture, it doesn't belong in chili!
Thanks for a great recipe! One thing I might add to the discussion is to save the addition of the kidney beans to later in the cooking time. I like the beans to be a bit firmer. I find that when I add them from the start they get too mushy. So I add them later on during the cooking process.
I followed this recipe to a T except on the stove top and didn't smoke. Mine turned out runny, loose, and kind of oily. It was delicious but looking for tips. I usually drain my beef after browning and didn't do that. Any tips are appreciated.
When it comes to putting things in a pot on a smoker; i.e. chili, macaroni and cheese, chicken soup, etc., what can I do to help incorporate that smoke flavor into what I have in my pot or dutch oven?
Leave the lid off of the pot. Cook at a lower temp for a longer period of time, and/or add additional smoke with a smoke tube or smoking box. Thanks! www.atbbq.com/accessories/grill-accessories/smoke-boxes/a-maze-n-tube-smoker-smoke-generator.html www.atbbq.com/accessories/grill-accessories/smoke-boxes/broil-king-premium-smoker-box.html
I grew up on chili like this in Kansas City. When I moved east to Louisville I got indoctrinated into the way people make chili in these parts. Being so close to Cincinnati you get pasta in your chili, like it or not.
texas chili is wayyyyy over rated. It's good on hot dogs and nachos. Give me midwest chili any day of the week. Masa is usually just to thicken the chili an give it a slight corn flavor.
ZEEBIOUS oh I know why we add it, I just didn't know that it was something specific to us. Also if you think it's overrated, you obviously haven't had the real deal. It's not the kind of thing you would put on nachos or hot dogs; one, because it's such a great dish on it own and doing so would be disrespectful to it, and two, it's not the right consistency to do that. But you can prefer your Midwest style if you want, it takes all kinds as they say Cheers
@@HardBoiled1977 Haha the English language is weird.. I'm picturing eating this chili while giving birth or dipping kids in the chili as a tasty chili vestibule
Thanks Chef Tom. I was wondering what I was going to do with those poblanos and beef stock in my fridge. I have some left over Montreal Smoked meat th-cam.com/video/ZI_NIEJhcWs/w-d-xo.html that I made from the @Glen & Friends Cooking channel. I think I will substitute that for the brisket. Did I just invent Montreal Smoked Meat Chili?
Probably some weirdo from Austin who didnt like beans and it stuck. Im a Texan and make my chili about like you just did. What would I do different? For starters that hunk of point meat, it would have ALL gone in the pot. LOL@save for later. Serrano peppers is a known heat level, you cant trust a jalapeno. I like to have at least three meats so Id add pork or venison with the beef and sausage. Pinto and kidney beans.
You're a pretty sad Texan to not know the actual history of chili. They didn't have beans on the trail when chili was invented. Chili started with no beans from the beginning.
@@kebtuctwo says you, the Native Americans have been cultivating beans of various types for as far back as you care to go. Most beans commonly eaten today originally came from the Americas. Not all, I didnt say that, but most. With your logic, if you didnt have any bacon on the trail bacon didnt exist? How about tobacco, dont have any so nobody had any? Are you from Austin?
You said that it was a little extra fatty like 75/25. Did you drain the fat off? I don't remember seeing it in the video or you mentioning it. So leave the fat in?
A stew with tomatoes and beans is anything but chili. Chili is about the meat and the chilis. Both can vary but they're crucial to the chili. There are 3 no-no's to making chili. No fillers (beans, pasta, etc), no tomatoes and no chili powder.
Here's every comment section of every chili video on the internet. 'But but, as a Texan.......' then rambles on for a few lines. FYI: Nobody cares. There's 49 other states in the country, and they're allowed to cook food and enjoy it too.
Per the International Chili Society you're making homestyle chili, I'll stick with my traditional red: "Traditional Red Chili is any kind of meat, or combination of meats, cooked with red chili peppers, various spices and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat."
I love your videos bud, I watch them all the time. But CHILLI is one of those recipes you gotta be careful with. I'm a Texas boy, so yup, no beans PERIOD in our recipe. But I get you have to appeal to the masses. All I'm saying, CHILLI, you have to be careful on that recipe. You bring that to Texas, it will get thrown out on the beans alone!!! And I love you and your vids, so I don't want that. Take care mi amigo
![[UNCUT] ฝันรักห้วงนิทรา | EP.9 (3/4)](http://i.ytimg.com/vi/ikd1tEhXbp8/mqdefault.jpg)
I love all the flavor layering that you do in your cookery. The more you put into something, the more you get out of it...
I'm from Texas and I like beans in my chili. That is one good looking bowl of chili. We use the same toppings except green onions in place of the white onion. Sometimes, we throw on some Fritos and make it a Frito pie! Good cook!
I dont like the beans but without it it's not technically chili
That smile after the last bite sold me! Nicely done 👍
Always have clear instructions and great tips all around.
I love using brisket in my chili...especially brisket that’s leftover after a nice low-n-slow cook! Looks delicious Chef Tom!
Wholly concur. It adds some great nuance to the flavor profile. Definitely don't ruin it with beans ;)
This looks fantastic! Definetly going on the meal plan!
You have the most concise informative instructional smoking videos out there.
I enjoy everyone of them. Don’t change a thing.
BTW I’m going to have a T-shirt made “that’s where it’s at” allthingsbbq.
Bro, this is unreal! I just bought all the ingredients and can’t wait to try it
Made this for a neighborhood Chile cook-off and won! Very good recipe thank you for sharing!
Well done!! 🤘 Thanks for watching!
You've got Wisconsin's approval.
Looks awesome sir! Got me planning for the weekend.
I use deer sausage and beef. We typically have a fall party and that is the main course. It goes very quickly! We use Fritos chips, cheddar cheese, and hot sauce for our toppings here in Indiana! Bon appétit
Hi Chef!!! Thank you SO much!!!👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻♥️‼️
From central KS, this is how we do it as well. Only difference is we use fritos corn chips for the "crunch" topping instead of more raw onion.
Out-freakin-standing Tom!
I know a guy who will put the brisket drippings into his chili. It gives a crazy beef flavor. Thanks for sharing your recipe, brother!
You had me at brisket ... and I’m from Cinti, we have our own chili. I’d love this!!
Chef Tom, have you ever used the accessory rack for cooking with cast iron /dutch oven. I love using it. Gets a nice wow factor when you have people over. I never see people use it in videos
Nice work Chef Tom. That's the chili that I grew up with in Wichita.
Looks awesome!
Great video thanks.
Not too hot, but I bet that warms the soul.
Would love to see you cook Italian beef sandwich and gyro w/ tzatziki
Thanks Chef Tom
Thanks for watching!
love this receipe
Brisket chili is the best! Awesome job
Chef Tom, this just won me a chili cook off at our local brewery. Only thing I added was 3 scorpion peppers and 4 Carolina reapers…and 2 habaneros. It was hot, but people love heat I guess! Great recipe! Thanks for putting this out here.
That's awesome! Nice job!
Love it. Love beer in my chili. I want to smoke chili, I hope my dutch oven is big enough!
Love your videos! Btw that beard’s looking better and better!😄👍🏼
Wonderful recipe for a Chili, like it 👍👍👍
Chef Tom,
Would you, please, cook a whole fillet of Steelhead trout?
What starting temp & where you place your damper.
Thank you.
It really looks beautiful ❤️
Yep, that’s the chili that was/is served at my house.
I’d like to see you guys whip up some turnip greens with a smoked ham bone and a cheesy jalapeño corn bread.
I make this all the time. Best chili
I'm from Texas, and I had a brisket chili, with beans, and that stuff was amazing, very fatty, and has that mouth feel, but pan de campo, or smoked corn bread, best chili ever
Looks great chef Tom.now if I only could keep my home ground brisket burgers from falling apart on the grill lol
VIDEO IDEA, can you talk about the different types of wood/pellets you can smoke with, the type of flavor profiles each wood delivers, amount to use, how to use, basically a crash course guide to wood for smoking. Thanks!
Chef Tom is a G!!
Awesome! Thx so much! Gumbo???
Can you do, or do have, a video of how to make chipotle chilies in Adobe sauce? Maybe even show how to make different types of dried peppers
A suggestion please...is there any way to have someone make an app with all your recipes cataloged from over the years?
Very close to my recipie, and it's amazing chili. It will sound silly, but I add 2oz finely chopped bittersweet chocolate. You don't taste the chocolate, but the tannins really help smooth out the flavors. Also thank you SO MUCH for not adding water! If it doesn't add flavor or texture, it doesn't belong in chili!
I use cocoa powder in mine
Awesome
Looks awesome! Have you ever done cinnamon rolls on ATTBQ? I bet Chef Brit could whip up some cinnamon rolls that would be amazing with that Chili
They have! with smoked candied nuts on them.
Chef Tom, I have sold my Masterbuilt Electric Smoker and now I am seriously considering the Yoder YS640. Any thoughts?
I'm going to try this recipe. Love the teaching method you use.
The beans you added, were they already cooked?
probably not, beans take almost no time to cook. they would turn to mush if they were pre cooked. Likely just canned kidney beans, minus the juice.
@@fa18564 thank you Zeebious! 🍻
And from the Swedish jury.......10 points
Thanks for a great recipe! One thing I might add to the discussion is to save the addition of the kidney beans to later in the cooking time. I like the beans to be a bit firmer. I find that when I add them from the start they get too mushy. So I add them later on during the cooking process.
I was raised on chili like this. In my parts of Ohio we serve this with a peanut butter sandwich on the side. Sounds weird but works well.
In Iowa it’s often served with cinnamon rolls
I followed this recipe to a T except on the stove top and didn't smoke. Mine turned out runny, loose, and kind of oily. It was delicious but looking for tips. I usually drain my beef after browning and didn't do that. Any tips are appreciated.
When it comes to putting things in a pot on a smoker; i.e. chili, macaroni and cheese, chicken soup, etc., what can I do to help incorporate that smoke flavor into what I have in my pot or dutch oven?
Leave the lid off of the pot. Cook at a lower temp for a longer period of time, and/or add additional smoke with a smoke tube or smoking box. Thanks!
www.atbbq.com/accessories/grill-accessories/smoke-boxes/a-maze-n-tube-smoker-smoke-generator.html
www.atbbq.com/accessories/grill-accessories/smoke-boxes/broil-king-premium-smoker-box.html
All you need now is a cinnamon roll
Yall dont do hot sauce in the midwest?
Stuffed cabbage recipe chef
I grew up on chili like this in Kansas City. When I moved east to Louisville I got indoctrinated into the way people make chili in these parts. Being so close to Cincinnati you get pasta in your chili, like it or not.
What cutting board are you using in this video?
The Boos Block Cherry Cutting Board: www.atbbq.com/accessories/cutlery/cutting-boards/boos-block-r02-cherry-cutting-board.html
Is adding masa to chili only a Texan thing too? Looks tasty, whatever this dish is(it has beans in it so I can't call it chili)
texas chili is wayyyyy over rated. It's good on hot dogs and nachos. Give me midwest chili any day of the week. Masa is usually just to thicken the chili an give it a slight corn flavor.
ZEEBIOUS oh I know why we add it, I just didn't know that it was something specific to us. Also if you think it's overrated, you obviously haven't had the real deal. It's not the kind of thing you would put on nachos or hot dogs; one, because it's such a great dish on it own and doing so would be disrespectful to it, and two, it's not the right consistency to do that.
But you can prefer your Midwest style if you want, it takes all kinds as they say
Cheers
Where is your shop at I wanna visit?
Wichita Kansas
It’s better to pluck out the poblano stems rather then cutting a hearty chunk which goes to waste.
Heck yeah Oreo!
If I can't have alcohol, what would be a good substitute to the beer??
Use non alcohol beer.
He did say to use more beef stock if you didn't want to use the beer.
@@nathanroper5988 ahh okay I must have missed that, thanks
Where’s the cornbread? lol
i want to have some kids with this chili...
I'm trying really hard to determine what exactly this means..
It looks f...ing good!
@@HardBoiled1977 Haha the English language is weird.. I'm picturing eating this chili while giving birth or dipping kids in the chili as a tasty chili vestibule
That'll work out just as well....
Almost as well....😂
🍻🍻🍻
Got a special recipe for some pancakes?? Other than what is on the side of the box that is...
🙆♂️🤤 I've got to try this.🤤
Very similar to how I make the best chili in the world! A few tablespoons of worschtershire will take it to the next level
Thanks Chef Tom. I was wondering what I was going to do with those poblanos and beef stock in my fridge. I have some left over Montreal Smoked meat th-cam.com/video/ZI_NIEJhcWs/w-d-xo.html that I made from the @Glen & Friends Cooking channel. I think I will substitute that for the brisket. Did I just invent Montreal Smoked Meat Chili?
Probably some weirdo from Austin who didnt like beans and it stuck. Im a Texan and make my chili about like you just did. What would I do different? For starters that hunk of point meat, it would have ALL gone in the pot. LOL@save for later. Serrano peppers is a known heat level, you cant trust a jalapeno. I like to have at least three meats so Id add pork or venison with the beef and sausage. Pinto and kidney beans.
You're a pretty sad Texan to not know the actual history of chili. They didn't have beans on the trail when chili was invented. Chili started with no beans from the beginning.
@@kebtuctwo says you, the Native Americans have been cultivating beans of various types for as far back as you care to go. Most beans commonly eaten today originally came from the Americas. Not all, I didnt say that, but most. With your logic, if you didnt have any bacon on the trail bacon didnt exist? How about tobacco, dont have any so nobody had any? Are you from Austin?
Get a Primo, Tom
love the channel but I almost cried when you mentioned beans 😩
Great cook
...
Bob Cooney
Salt Lake City Utah
You said that it was a little extra fatty like 75/25. Did you drain the fat off? I don't remember seeing it in the video or you mentioning it. So leave the fat in?
he had to have drained it. i just made it and didn't drain any, i used 80/20, and it is kind of oily.
Make it a little spicier and let’s just say the toilet and I have a 2 hour date
For the algo
I love your vids but cant do beans in Chili. We invented it and no beans. I'm sure it awesome though.
Nice bean soup. Chili has no beans.
A stew with tomatoes and beans is anything but chili. Chili is about the meat and the chilis. Both can vary but they're crucial to the chili. There are 3 no-no's to making chili. No fillers (beans, pasta, etc), no tomatoes and no chili powder.
Why are you people afraid of spicy food? Like we eat hot and spicy food we don't die 🤣
:)
Here's every comment section of every chili video on the internet.
'But but, as a Texan.......' then rambles on for a few lines.
FYI: Nobody cares. There's 49 other states in the country, and they're allowed to cook food and enjoy it too.
You can make beef stew all you want. But by definition, chili requires chili powder. This isn't chili.
@@kebtuctwo Cool story bro. Nobody cares.
As a Texan, I agree.
And only people from New York and Connecticut are the only authority on quality thin sliced pizza.
@@appleiphone69 Just as annoying.
Cow lungs
First.
I guess this is the video game version of chili
How about smoking some goat....
Per the International Chili Society you're making homestyle chili, I'll stick with my traditional red:
"Traditional Red Chili is any kind of meat, or combination of meats, cooked with red chili peppers, various spices and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat."
I love your videos bud, I watch them all the time. But CHILLI is one of those recipes you gotta be careful with. I'm a Texas boy, so yup, no beans PERIOD in our recipe. But I get you have to appeal to the masses. All I'm saying, CHILLI, you have to be careful on that recipe. You bring that to Texas, it will get thrown out on the beans alone!!! And I love you and your vids, so I don't want that. Take care mi amigo
It's not chili if it doesnt have beans unfortunately, I say this as someone who doesnt like the beans.
Calling this chili is an insult to chili. Im sure its delicious. But its not chili. Not sure what you'd call it.
David Terry lol I will make sure to check in with you next time I cook beans and meat to make sure it doesn’t insult chili.