My Favorite Chili Recipe! How To & Review!! Can I beat Google?
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- Опубліковано 9 чер 2024
- My Favorite Chili Recipe! How To & Review!! Can I beat Google?
This recipe is my slightly altered version of Malcolm Reeds Chili you can find here:
Ingredients
4lb Smoked Chuck Roast or Smoked Brisket cut into bite size pieces
1lb Spicy Hot Breakfast Sausage
1 Poblano Pepper
1 Red Bell Pepper
1 Sweet Onion
24oz Diced Tomatoes
3 Chipotle Peppers in Adobo Sauce chopped
3-4 cloves Fresh Garlic
1 quart Beef Broth
¼ cup Worcestershire
2 Tablespoons Hot Sauce
2 Tablespoons Tomato Paste
1 14oz can Chili Beans (optional)
Chili Seasoning (recipe below)
Chili Seasoning:
1/3 cup Sugar
2 Tablespoons Killer Hogs AP Rub
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1 Tablespoon Onion Powder
2 teaspoons Paprika
1 teaspoon Ground Chipotle Pepper
1 teaspoon Ground Ancho Chili Pepper
1 teaspoon Oregano
¼ teaspoon Cayenne Pepper (more if you like it spicy)
Instructions
Prepare Big Green Egg or other type smoker for indirect cooking at 300⁰.
Grill Onion, Bell Pepper, and Poblano Pepper for a few minutes on each side and chop.
Cube smoked chuck roast into bite size pieces. (Roast can be cooked ahead of time and refrigerated over-night)
In a 5 quart iron pot add chopped grilled vegetables, diced tomatoes, chuck roast, spicy sausage, chipotle peppers, garlic, and chili seasoning; stir to combine.
Add beef broth, hot sauce, Worcestershire sauce, and tomato paste; stir to combine.
Place iron pot on Big Green Egg and cook uncovered for 2 ½ hours stirring occasionally.
Add Chili Beans, stir to combine and continue cooking for 1 additional hour.
Remove from grill and serve with your favorite toppings (shredded cheese, sour cream, fresh cilantro, lime wedges)
Music from bensound.com - Навчання та стиль
Another tip if you are doing competition chili. Prepare the day before, refrigerate then reheat for the competition. The second day chili is almost 3x better.
The reason for charing the vegetables is to get most of the skin off the poblano pepper, which is indigestible. You could do the same by just adding them to the smoker when you cook the chuck. I have a convection oven that does a fine job. The flavor aspect is overstated since there's so much going on in this chili and so many other smoked ingredients.
I love the paper plate! I’m going to start using them for everything I make.
Keep using Morton's. Do not pay attention to others. Salt is salt. I know you started out with World's Best Recipes, but cook more of your own family recipes when you can. I would like to see your Mom cooking one of her favorite recipes too, if she is willing to do this for your viewers. The chilli looked delicious !
I know. It is so funny how they market "Sea Salt" !! I have news for Mr. Wizard....its all sea salt. LOL.
You are definitely in your element cooking your own chili recipe! Looks so good! I’ve never seen so many ingredients in chili before . . . it’s clearly very special! ~ Cheryl
"Old Folk's Smokehouse Breakfast Sausage is really amazing. Smokey flavor is really awesome. I would think this sausage would compliment the smoked beef in this recipe. Can't wait to make it. I will let you know.
Thanks for the recipe, for the beef we use an oven and we use a large 6.5lt slow cooker rather than an oven for cooking the chilli. It makes enough for 16 good sized serving over rice, we love the way the rice soaks up the sauce.
The extra we portion into ziploc bags which we place on a tray in the fridge overnight before freezing, leaving the chilli unfrozen allows the chilli to really come together. The ziploc bags are ideal for storage as it "flat packs" the chilli saving alot of space and quicker defrosting that in a delipot. As with all stews it is better to make it the day before and reheat. We like the large batch slow cooking as it save alot of time later for alittle more upfront, it is also more energy saving at least according to the kill a watt electricity usage monitor. I'll be honest with how energy and food prices are we have doing what our grandparents learned to do, be fugal and use common sense, don't dick about. Take care, God bless one and all.
This batch of chili looks absolutely award-winning. I personally like the Ebassa brand of adobo chillis, on everything including breakfast eggs. In order to achieve a more traditional flavor, I add a 1# package or more of Mexican chorizo to the simmering pot. How spicey is about personal taste, but I always enjoy that pleasing afterglow when enjoying a tasty bowl of homemade-style chili. Thanks again.
If you don't have a smoker, you can substitute the paprika with smoked paprika to get that smokey flavor. Nice work on the videos. You are so endearing and so fun to watch!
My 18-year-old son is a huge fan of chili. He also loves to work out, which means he’ll love all that meat, and loves spicy things. This is almost like it may be his perfect form of chili. I’ll have to make this for him.
Too funny. Some people just have no life at all and spend all their time trolling around complaining about any and everything. You are fine brother. Appreciate the awesome videos!!
I will be trying this…looks amazing ❤ thanks
Looks amazing
That looks delish.
Wow! It looks yummy
this by far the best chili i have ever had. Good job
A glorious thing to behold indeed! Your passion was inspiring, as was your smoker technique! Did not disappoint!
Dave, I now want to buy a smoker! You make such fun videos! You just being yourself makes the videos more relatable 😊 some ideas for future recipes....crab cakes, stuffed mushrooms, etc. Thank you for making these videos!!!
Smoked meat is amazing; however, when I use chipotle powder, smoked paprika and bacon (instead of his sausage) for my chili, I get plenty of smokiness. The one nice thing about smoking a fatty meat like chuck roast is that you render all of that excess fat off before putting it into your chili. A little fat is good, but too much can create a pool of grease on top of your chili, which looks off-putting to most and is terrible for digestion.
I can't wait to make this. What a way to use roast. Great Channel
Thank you for this! And people will 'fuss' at you no matter what. Do your thing!
Cutting peppers always cut the inside to the outside it makes it easier..
Chili looks great so I'll be trying it.
Thanks for the recipe
New subscribe for me🤗. Love your everyman approach. You're just so much fun to watch👏👏👏. Thank you Dave😋!!!
Looks awesome, wish we had smell a vision 😋
Hey Dave! This recipe looks amazing and I’d love to make it. Sadly I don’t own a smoker nor will I be getting one soon. I will make the roast in my oven (gas oven), but am wondering if I should slow roast it at 250°F covered and/or wrapped in foil or not? I don’t wish to dry it out. I have no Publix in the north but the markets here don’t give away their meats either. Pricey, but worth it if done right. TIA
Looks yummy to me lets eat thankyouforcooking with us Amen.❤
Making your favorite chili today. Morton salt is the only salt allowed in our kitchen. My father lived on the grounds of the Morton Arboretum in Lisle, IL, and he worked there his entire life. His father also worked for Mr. Morton. Thank you for the step-by-step video. I can’t wait for dinner.
Looks great! I was really hoping you would end this video by eating the chili out of a paper bowl. 😂
I don’t disappoint
That looks like the worlds best chilli , yummy 😋
I use a garlic press...peels and minces
I've been waiting for this
Chris Kimball’s Chili Con Carne, which has toasted then ground ancho chili peppers , cocoa powder (which adds huge depth without imparting any chocolate flavor at all!) is my favorite chili. It’s a full afternoon of cooking so I’ve adapted it. I think the original also has beer, but I can’t remember since it’s been so long since I made it. Give it a try! It’s really amazing.
Thanks for sharing this recipe! Can't wait to try it! An idea for this channel, Google's World 's Best vs. Dave's Favorite!
So delicious, taste buds and I are happy!
You’re really inviting a turbulent discourse if you bring up best chili recipes!! That said, yours looks great and I tend to fluctuate between two recipes as my personal favorite. Perhaps I’ll give your fave a try sometime soon.
Looks ⭐⭐⭐ AMAZING ⭐⭐⭐!!! I use chuck roast in mine too, but never thought about the sausage. Chili is always evolving though right? Totally stealing some of your recipe 😂
Love this channel Dave
First, thank you for the video, and many people just don't know the benefits of better salts from taste to health. I believe you would love it so much more with either Himalayan rock salt (fresh ground is always the best), Celtic sea salt or Redmond real salt. You can get any of these from a local co-op (in Oregon at least). It just adds so much more to the flavor. Trust me you'll love it! Especially if you have any mineral deficiency because cheap salts don't have the minerals that these natural salts do. Also, paper plates have PFAS forever chemicals in them. Never eat off paper plates if you care about your health. Maybe it's not all paper plates, but is there really a need to use them? FYI, I've know people with high blood pressure have their blood pressure return to normal after switching to Himalayan rock salt, but Redmond real salt is probably just as good.
This was very nice. I have my own adapted chili recipe I entered in my first contest last year. It's coming up again next month and I am looking for new recipe ideas to test. Mine is a fusion style recipe with Mexico/Cincinnati influences but I feel like I need a flavor profile with broader appeal to be a winning contender. I'm going to revise what I have and try a couple of others beforehand.
Thanks
Thanks for the video. I'm making chili for a get together this weekend. And I was going to try to imitate Wendy's chili. But I think I will try this. It looks good.
I love your cooking video as well as the others, when you have a family it’s best to be easy on the heat or you have too much leftover lol but I love to make a pot and make Pyrex bowls for the freezer it’s even better the next time around. Thanks for another great video if people aren’t big bean people black beans have great proteins and the are in the back ground very little noticeable bite works great
Yes good for you Dave I use good beef and never chop meat to make my chili. The best chili😊
I really like your recipe. I think I could win a competition with it. I wish you would have put the beef rub recipe also in the description for convenience.
Hi Dave 👋 that chili looks delicious 😋 Have a great day
Hi From San Antonio Tx🙋🏻♀️Showed this one to my husband, who puts pretty much everything we eat on the Smoker. He said in his Texas accent, “Oh hell yeah” 🤣😂🤣 So, We’re having Dave’s smoked chili this weekend !! Thanks Dave👍🏻
That is awesome!
Im def gonna try this chilli recipe
Gonna give this a try tonight. Been craving some chili
Night and Day difference between yours and the Google best in the world. I can smell your from my laptop and I'm hungry! Everyone has a different approach to Chile and it's the personal yo that adds a signature to it. The extra time that took to smoke the chili moves it up several levels. Finishing it in the smoker adds more points of excellence. Although my chili is different by the ingredients put into it I guarantee you that I would be loving yours as well. I taste and add more of the spices that I think are needed throughout the cooking time. Great job and I wish you were my neighbor.
Way better than googles worlds best chili….
"I'm solving the world's problems here" 🤣subscribed!
UA-cam hecklers suck, there’s an expert (an unknown drip under pressure) behind every keyboard! As if a paper plate could possibly make a difference, idiots. Salt isn’t just salt but so long as you use weight rather than volume you’ll be fine. I could send you some Murray River Salt from Australia which is awesome for putting on a steak for grilling but I just use Saxa iodised salt for cooking anything in a liquid. I’m loving your videos because you are so ’honest’; subscribing now. Greetings from Australia 🇦🇺
This one looks way better and just the fact that you’re using sausage instead of ground beef is a win in my eyes. Looks like an all day recipe but I’d try it and I love that you use paper plates, the less dishes I have to wash, the better.
Looks delicious.
Gotta try this recipe. 🎉
Thanks
Hi, your chili looks delishes! I love your smoker could you please tell me what kind it is and maybe where you got it??
Looks delicious! i would brown the onion and peppers first but garlic can not take a lot of browning.
Try putting your seasonings in class canning jars. They do have small 8oz & 4oz jars, however as much as you make 16oz to 32oz.... The smaller opening seasonings bottles are meant for shaking only...
I kove chuck roast for stew, pot roast, etc. pork butt might be good too
I use a layered spice dump technique. Doing 3 dumps along the cooking process. It creates layers of flavor that I feel is a game changer. I am going to borrow your smoked meat technique.
I dodged comments but I really enjoyed your video. And only mention those people that don’t like your choice of salt and you’re a paper plate only mention them once don’t give them much time in your video. You are the best.
Thanks!
Here's an idea.. Actually TASTE iodized table salt then taste some kosher or sea salt. If you can't taste the metallic blech of iodized salt then you know your taste buds are shot and it won't really make a difference what you cook with. 😜. Try adding two tbs of masa (corn flour) to your dry mix. That'll thicken up your broth and gives a great southwest flavor. 👍
I use paper plates too Dave to save on dishes. I also use paper plates to cut up stuff on instead of getting the cutting board dirty 😂
Looks good 👍
You said you dont like spice but you kept adding spicy peppers looks like a good recipe i do like the chuck roast thanks
Waited almost a year, finally entering this chili into a Chili Cookoff today! Will report back with results.
I won.
Congrats on the win, I have one coming up myself and looking for new ideas
O I will make this this weekend for Super Bowl. I’ll let you know
How did it go William?
I actually like this recipe though i will have to not add all the spice you do because my does not like a lot or really no spice but i will try your recipe thank you
The best
We made something like your seasoning! We do
2 C salt
1 C garlic powder
1 C onion powder
1/2 C black pepper
1/2 C Paprika
1/4 C Red Pepper
2 T cumin
Mix with a whisk and we store in a 1 pint mason jar! We top one jar with the green top off a parmesan cheese grated cheese! The rest we store in pint jars and seal! When you need more transfer the Parmesan top! It’s my version of fajita seasoning n I use it on most everything! The chipotle chili powder is the best! I think your chili is way better than google’s!
If you want larger tops just pour your small jar of spice into 1/2 pint mason jars n print labels! It is much easier to be precise! I seldom measure but when the kids do when they start! Change any recipe to your taste! I always add sausage to my chili as well! But I tend to use ground chili meat from the market!
Instant trick to get rid of the garlic smell. Rub your hands on your kitchen sink faucet gotta be silver! Works every time!!
I likey!
Great video. If your salt has more than one ingredient it's not salt it's chemicals. These chemicals are harmful. Real salt has one ingredient and is naturally full of essential minerals that benefit our bodies.
Im a salt snob too😥. I use Redmonds real salt, Himalayan salt, and kosher salts. Check em out.
Ranch Style beans would be good !
Ok I like that smoker..give us the brand or put a link..
Has anyone used liquid smoke for this recipe? If so, how much did you us? Definitely going to make this!
I totally get you. Carpal tunnel suuuccckkkssss. This recipe looks incredible. You could even get a second video or short from this on just the smoked Chuck roast. My mouth is watering and I just ate supper lol Definitely trying this one.
Some salts have plastic in them. Celtic salt has more minerals. Himalayan salt is healthier too.
Don't worry about that guy. Visually it may have not been the best idea. (paper plates) but it would not have effected the quality of the chili at all.
Could you please make the world's best chicken pot pie?
When washing your hands, if you rub them on your faucet, something with the metal in the faucet removes smells from your hands.
So does basil :-)
The viewers salt comment was probably referring to iodized salt which can result in an off flavor (supposedly). I use mortons sea salt for baking and mortons kosher salt for cooking. Definitely nothing wrong with mortons imo
The chipotle's in adobo is good stuff but can be overpowering. So use in moderation if you don't want the whole pot tasing like a chipotle pepper. I recommend if wanting to add more heat, just use a jalapeno or serrano. This will add nice heat with a chili flavor that isn't quite so pungent. But yeah, chipotles are a staple in my chili.
I use Morton salt all the time
To get your hands not smelling like garlic just use some lemon just wash your hands with soap and water and some lemon
Recipe looks great, that salt yes' it has iodine unless that brand makes a sea salt, pink salt or celtic are better for the body. For health reason but to each his own if they really concern about their health. The recipe is good, I'd just alter the salt done.👍
I'm going to try this. What flavor wood pellets were you using with your pellet grill?
Hickory
❤❤❤
For some reason it's screen is totally completely blocked on my end I don't know why and I'm so sorry I sure would love that recipe and love to see it
Hey, Dave. Want to try it. What weight was the chuck roast?
3lbs
No Dave, salt is not Salt. Like if you want some of the best salt you get it from Trapani, Sicily and many other places in the world too😊but I’m not a snob, I also use Morton’s salt❤😊
there are fillers in that salt is why..... it changes the flavor... plain sea salt with no fillers will work well
Try roasting the pablano's next time. Adds so much more flavor plus it adds another level of smokiness to the dish. You can do it right on your stove burner. Roast till outer skin is blackened then put in a bag for a few minutes so it steams and skin will naturally peel. Dice and add.
He addressed that in the video saying that his chili is already so overloaded with smoke flavor that it makes roasting the poblanos a waste of time for him, because he's done it and didn't notice the difference at all.
Salt is salt but... If you are measuring by volume you have to go different for different types whether course fine or flaked. Also there may be some differences in taste between refined salt and all the different types of sea salt or mined salt.
You might notice those taste differences slightly on a steak that's just seasoned with salt & pepper, but you'd never notice it in a big pot of chili like this with so many other strong flavors going on. Those salt snobs just don't understand chili.
I like the recipe. Personally I would use beer ( PBR or similar ) instead of beef broth . I also might balance the heat with a little honey.
I agree with you on the beer, but he had already used sugar. Honey would be overkill on sweetness. The flavor of honey doesn't really work with chili, anyway. Makes it taste really weird. I found that agave syrup works, though.
@mobus1603 sorry I must have missed the sugar. Yes both would of course be to sweet.
@mobus1603 I do personally often cook with honey simply because it's more natural and I tolerate it better. I have had gastric bypass. I worked as a professional chef for over 25 years and have tried so many different chili recipes! I have used and seen so many different types of sweet elements used in chili depending on the flavor profile. Molasses, brown sugar ( which has molasses ) , even maple syrup , etc.
I actually made quick chili corn bread iron skillet casserole today with what I had around the house. Used honey for the sweet element , I also used apple cider vinegar for some acidity and they balanced each other out nicely . I didn't have any beer 😕 lol
0lp
Washyoursister sauce😊
Ps…I totally got that Harry Potter reference!! lol…Harry Potter nerd here lol
Morton salt all the wayyyyy!!!
Carpal tunnel surgery was one of the best things I ever did for myself.