Your recipe looked good on here so I tried it. IT WAS GREAT! I picked up the ingredients wrote out your instructions and had fun cooking. My son-in-law tried a bowl and said "Wow I can taste so many flavors". Everyone in my household loved it. Their only question was... When are you going to cook some more? Thanks for sharing this chili recipe. The hardest thing was waiting 2 hours while I let the flavors set. But so well worth it! I love my dutch oven. Thanks
I put a lot of work into this recipe for competition. I'm glad you enjoyed it. Try the Beef Biscuit and panfish gumbo recipes on our channel also. I will be posting a new video on braised short ribs in the dutch oven soon.
Very impressive video, brother! You're employing serious skills with the tomato chemistry, development of the sugars, layering of flavors, temp control. Chef level work. No wonder your chili is a winner, and your recipe is one of the best I've come across because of your techniques.
I am not a cook. As a matter of fact, i have cooked very little in my life. Recently, i decided to start camp fire cooking. I have never made chili in my life, but i have ate my fair share lol. Thanks for the detailed explanation of how to make this chili. After i made this dish, honestly, i couldnt believe i made it. I have never ate chilie this good in my life....and i made it! Thanks so much. I am a subscriber now!
This is an interesting technique for Chili -- I've watch a ton of chili videos on youtube and this one is scientific, I'm looking forward to attempting to make this chili -- thanks. I came across a recipe that uses a tablespoon of Hoisin sauce - you'll find it in the asian isle at the grocery store -- maybe give it a try!
Great recipe and technique. I'm from Texas so you know how I feel about beans in chili, but to each their own. Culantro is not exactly the same as cilantro, although they are in the same family. Culantro has a stronger flavor. If you're turned off from using cilantro, you definitely don't want to use culantro.
Agreed on the Cilantro vs Culantro. I have tha latter growing wild in my back yard. Here the call it Puerto Rican Culantro. Grows like a weed here in FL. See our video on Chirizo Chili with Chef Johnny out in Lytle, TX. We had a good time with the bean controversy.
@@BackwoodsGourmetChannel One thing you should know: Roughly 20% of the population has a genetic makeup that makes cilantro taste like soap. I'm not sure if culantro tastes like soap to them, but I'm thinking that it would. Don't use cilantro in your cooking unless you just want to start out with 20% of people telling you that your food is terrible.
Best oil source to use is rendered fat -kidney suet. This powerful flavor penetrates the meat and the flavor is more pronounced and remains the single-most important ingredient that brings it all together. Nice video, thanks!
Going on a Boy Scout Week in Boone. There is a Dutch Oven cook off. I am practicing a week ahead to get it just right. Thank you very much and I will follow up. Going for a win :)
I have had many comments on this video where folks have used this recipe and method to win or place in cook-offs. I learned how to cook in dutch ovens in the boy scouts and later in life when I became a leader, I learned more in leader training and now I'm teaching all of ya'll on UA-cam. You will do great, but don't skip the details. The small things in this method make a big difference like grinding your short ribs or brisket with a coarse plate or have the butcher do it. Make sure you watch the video a few times and write all of that down and you will do great. Thanks for watching.
Amazing recipe. I keep hearing that chili tastes better the next day after cooking it - would you ever recommend cooking this the day before a competition and just reheating before serving?
All the competitions that I have attended, the chili must be cooked on site. They observe you and make sure that you are handling the ingredients safely, etc. You just start it early so it has time to meld. You can do that for home consumption of course.
I love good chili & that looks really yummy. Only, I don't like rice in it. I like oyster crackers in my chili and I also like bell pepper, celery, & lots of beans. I use 3 different kinds of beans. I won a chili cook off many years ago. I am not a chef, just a housewife that loves to cook. But I could try your recipe minus the rice.
Oh man you get extra marks for presentation for sure! But you forgot the half-cup of red wine (something bold based on Cabernet Franc from California or a Shiraz from Australia) and two tablespoons of fresh ground dark roast coffee. Add the wine to deglaze the tomato paste fond and let reduce to intensify, then drop in the coffee and tomatoes. I think chili *requires* beans for that soft texture and mouth-filling flavor. I also make a full mirepoix with onions, carrots, and celery for the base of each layer. The carrots really do a lot for naturally sweetening the pot and the celery gives that umami backbone. The Sriracha is a really nice touch but also start with roasting some poblano peppers for that smoky pepper background without much spice. Dice and add to the tomatoes. Use San Marzano roma tomatoes for a different Italian flair. I will bet dollars to donuts these tweaks will flip the judges next time. For something really radical, switch the brisquet (another fabulous technique I haven't seen before thank you very much) for smoked mullet or even catfish. You'll need a lot of extra fat in the form of butter and/or olive oil. You could use lard or fry off a lot of bacon for the oil and just put it aside for cook's snacks wrapped around cantaloupe and shaved aged Parmesan. Instead of coffee and red wine add a tart white and a shot of Vermouth, a bunch of chopped basil and lemon thyme with a healthy amount of fresh ground black pepper, chopped sauted shallots and chopped roasted garlic to the tomatoes. Make it spicy with a couple roasted habanero ("Satan's hemorrhoids") and call it a "Bayou Bowl". Extra points if you do it with a bunch of barbecued eels or copper-heads/cotton-mouths.
Aye, I hear you: "rules". But they don't know won't hurt you... hehehehe. I am a disciple of French/Cajun cooking, even modifying my Italian with that influence. One thing I do for tomato sauce for pasta is caramelize very finely diced onions, either shredded carrots or use a peeler for very thin strips, and add tomato paste. That gets blended and it adds sweetness without anyone knowing. I am still with you on the beans. Try the coffee in your recipe and see how you like it. Use real ground beans not Folgers.
IF you follow this recipe and technique, you will not need luck. I have made this hundreds of times. Just wish it would cool down here a little and stir the spirit of chili.
I made a pot of chili the other night. I like my chili moderately hot but not blistering hot. Unfortunately. when I added chili powder I was using chipotle chili powder and I poured it in. Wowee ! Hot! Hot! Hot! At first I thought it was ruined and I would have to throw it out. But I let it simmer for a couple of more hours and put it in the fridge overnight. Then it started tasting pretty good the next day.
Hey what’s going on Wes... I have a question so do you do competition BBQ... I need a Dutch oven bad... Thank you for sharing as usual it’s Amazing Thanks brother...☮️
I dont feel the instructions were as clear as they could be. Seems like an awesome recipe and im trying it anyway. In the end graphic, for the beans it says 1tbsp salt... but when you're doing it you say you're adding 1tsp. Its also not clear how long you're marinating the beans for...you say its marinated in cumin and cilnatro but dont say how much, its said in passing.
Good video brother. What a shame that these chili "judges" have made us conform to their expectations (not REAL chili). But massive respect for your effort.
I haven't found the recipe scrolling down . Could someone lead me to it. My first local chili cook off is this weekend and I want to beat my daughter...LOL
I read every comment on this channel, and if you don't have anything constructive to say, go start your own channel and show everyone how to do it perfectly. But thanks for watching.
Local Wal mart(Louisiana) has them a 1.82 for a 1 pound bag. Cooked the bean is rich and creamy holding shape. Personally I prefer over a kidney and pinto bean. I have not tried them in chili, but watching your video it was like a light went on wow this would be great with mycocoba beans.
I was wondering if its a kosher chilly, but after you draw a swastika with olive oil and ground black pepper, i kind of got bummed out! So, how do you substitute the pork snout with tofu? To make it politically correct...?
Might want to educate yourself on what a swastika flag actually looks like before spouting ignorance, also you can use whatever type of meat or ingredient substitute for meat in your chili.... it has nothing to do with anything, other than preference.
NO i'm not from Texas and we do not put beans in it for competition. This was meant to be a home recipe and most people like beans. If the beans are prepared like the recipe, they do not take away from the chili, so try it sometime.
What about onions, garlic, chili peppers, tomatoes....these all come from the garden. You can't make chili without the garden. Guys down in Texas love beans any other time except in chili. Just leave the beans out. I'm going to make this again with 3 times the beans just to keep these comments coming. Thanks for watching.
I suspect that this video is a complete and utter LIE. What competition did this chili recipe win? The commenter Janet Scott who claimed "I won! I watched this video and won the chili cook off! First time I ever made chili and I won": WHICH chili cookoff in WHICH year did you win WHICH prize? I'm waiting for an answer. Also, what competition did this recipe EVER win? Aren't you commenters even the slightest bit skeptical about such vague claims of greatness?
@@BackwoodsGourmetChannel That's not how it works: the claimant has the full burden of proof of his claims. Why do you refuse to just tell us which chili cookoff it won?
Well the thing is, out in the real world you should take everything with a grain of salt... and for all you know, he could of been referencing to a time where his neighborhood or city/town, had a local competition, you know something small, localized, family oriented type of an event, maybe off the record/books, 'who knows' the point is, this video isn't on the cover of any magazine, it doesnt have millions of views, praised throughout the world, so the scepcisizm is a bit extreme regarding the "burden of proof" so chill lol.. Do you realise how many hundreds of thousands of video titles are misleading? Do you also understand how clickbait works? Just relax bud, but yes I do understand what you're saying, I'm sure anyone would be sceptical to some degree, if there isn't any "proof" of winning said competition.
@@wisewisdomtooth "Well the thing is, out in the real world you should take everything with a grain of salt..." Yes, I know this; I'm 58 years old, and have been very carefully observing society for the past 37 of those years. "and for all you know, he could of been referencing to a time where his neighborhood or city/town, had a local competition, you know something small, localized, family oriented type of an event, maybe off the record/books," Of course this is perfectly fine -- why wouldn't it be? I simply want to know the name and (approximate) date of the competition. If he told me only "our local neighborhood's impromptu chili cookoff, around 1989, I think" is a perfectly acceptable answer -- why wouldn't it be? I would just like to know which competition(s) it won, which is perfectly reasonable -- why wouldn't it be? "'who knows' the point is," And with that, you've hit the nail on the head, sir! Who DOES know? Not me. Who SHOULD know? Me, or anyone else who asks. "this video isn't on the cover of any magazine, it doesnt have millions of views, praised throughout the world, so the scepcisizm is a bit extreme regarding the "burden of proof" so chill lol." Neither the marketing nor the popularity of a claim is relevant to whether or not skepticism is warranted -- or allowable, as you seem to suggest. ANYONE who makes a claim has the associated burden to PROVE that claim, like it or not. For me, though, I just wanted him to tell me what competition(s) it won; I didn't even ask him to prove it. And what did I get in return? The argument of a petulant child who knows nothing of how men are supposed to conduct themselves. He claimed it won competitions (plural); this means someone had to tell him this, or he had to witness it himself. ANY description of ANY part of that information would have helped me understand better how genuine was his claim according to MY own terms, which is exactly what savvy people do when they are skeptical about someone's claims. "Do you realise how many hundreds of thousands of video titles are misleading?" Seriously? So according to your thinking, the more popular a bad thing is, the more viable and beyond reproach it becomes? So how are you with fraud, then? Or rape? When things start falling down around you, is that your favorite time to relax with a good book, or is it time to kit-up and fight? It's like Giuliani's Quality of Life campaign where the cops went after every single crime that annoyed law-abiding citizens; after cracking down and getting the word out to scumbags-in-waiting, all those "little" crimes went mostly away and the general quality of life improved. But the point is, SOMEONE had to stand strong against it for that process to begin. That's where it begins, with one person who has had enough of something he should not have to endure. "Do you also understand how clickbait works?" Again, you seem to be actually promoting the idea of clickbait as an acceptable practice! Forgive me if I come to the preliminary conclusion that you are not a very moral man; perhaps you are a man who praises his decisions along these lines as "practical" and therefore of more value than decisions made against clickbait -- which is essentially a decision against LYING. One of my favorite comedy routines was George Carlin's Ten Commandments, where he reduced all Ten Commandments down to the one single commandment from which all others derive: "DO NOT LIE." "Just relax bud, but yes I do understand what you're saying, I'm sure anyone would be sceptical to some degree, if there isn't any "proof" of winning said competition." Again, just a casual mention of the name(s) of the competitions (and perhaps the approximate years) would have sufficed, without further proof. If only one obscure competition had been mentioned, then I would have known the claim was "PT Barnum-esque" in nature. If at least one recognizable competition -- Terulinga, for example -- were mentioned, then I could have verified that independently and, if correct, that one fact alone would have COMPLETELY satisfied me. If there were, say, four or five obscure competitions mentioned, that would STILL work for me, and properly award this recipe and the video author at least a modicum of respect. And if there were multiple mainstream recognized competitions where it had won first and second places over a number of years, I would rush out to make it immediately, excited that I had access to such a well-validated delicious recipe. And all that from exercising what every thoughtful adult should exercise: at least a fragment of skepticism about large claims.
Join the Backwoods Gourmet "Cast Iron Crew" with official merchandise here: teespring.com/stores/backwoods-gourmet-gear
Your recipe looked good on here so I tried it. IT WAS GREAT! I picked up the ingredients wrote out your instructions and had fun cooking. My son-in-law tried a bowl and said "Wow I can taste so many flavors". Everyone in my household loved it. Their only question was... When are you going to cook some more? Thanks for sharing this chili recipe. The hardest thing was waiting 2 hours while I let the flavors set. But so well worth it! I love my dutch oven. Thanks
I put a lot of work into this recipe for competition. I'm glad you enjoyed it. Try the Beef Biscuit and panfish gumbo recipes on our channel also. I will be posting a new video on braised short ribs in the dutch oven soon.
Very impressive video, brother! You're employing serious skills with the tomato chemistry, development of the sugars, layering of flavors, temp control. Chef level work. No wonder your chili is a winner, and your recipe is one of the best I've come across because of your techniques.
That looks great with interesting techniques and presentation! Your family and friends are lucky to have you cook for them!
Wow! that looks great. I can only imagine all of the different layers of flavor in that bowl.
This recipe is a good starting point IF your REALLY serious about chili or competing. Thanks for watching.
I won! I watched this video and won the chili cook off! First time I ever made chili and I won.
Congratulation! Told you it was a good one. Thanks for watching, winning and commenting.
GRADS
Janet Scott , Many congratulations to you.
Janet Scott if you won you were making chili in New York. In a Midwest competition you’d get your ass kicked for not doing dumps.
This is really cool :)
tried it for the first time, turned out better then I expected it; family loved it!! Thank you!
I am not a cook. As a matter of fact, i have cooked very little in my life. Recently, i decided to start camp fire cooking. I have never made chili in my life, but i have ate my fair share lol. Thanks for the detailed explanation of how to make this chili. After i made this dish, honestly, i couldnt believe i made it. I have never ate chilie this good in my life....and i made it! Thanks so much. I am a subscriber now!
I shouldn't have given it away because this is a winner in competition. Thanks for watching.
I'm going to try. I like the idea of using dry beans that you marinade.
This is an interesting technique for Chili -- I've watch a ton of chili videos on youtube and this one is scientific, I'm looking forward to attempting to make this chili -- thanks. I came across a recipe that uses a tablespoon of Hoisin sauce - you'll find it in the asian isle at the grocery store -- maybe give it a try!
I will try this recipe..... Weather is nice in South Texas....
I love the patience and the love you put into the Chili and a georgous presentation i enjoyed watching thank you.
Great recipe and technique. I'm from Texas so you know how I feel about beans in chili, but to each their own. Culantro is not exactly the same as cilantro, although they are in the same family. Culantro has a stronger flavor. If you're turned off from using cilantro, you definitely don't want to use culantro.
Agreed on the Cilantro vs Culantro. I have tha latter growing wild in my back yard. Here the call it Puerto Rican Culantro. Grows like a weed here in FL. See our video on Chirizo Chili with Chef Johnny out in Lytle, TX. We had a good time with the bean controversy.
I remember Chef Johnnys bean recipe. Barracho beans the classic way. They looked good
@@BackwoodsGourmetChannel One thing you should know: Roughly 20% of the population has a genetic makeup that makes cilantro taste like soap. I'm not sure if culantro tastes like soap to them, but I'm thinking that it would. Don't use cilantro in your cooking unless you just want to start out with 20% of people telling you that your food is terrible.
Awesome video lot of work but i bet it is as good as you say will have to try it this way thanks for sharing
It is a lot of work, but if you want to win, it takes time and work to build that flavor. Thanks for watching.
Best oil source to use is rendered fat -kidney suet. This powerful flavor penetrates the meat and the flavor is more pronounced and remains the single-most important ingredient that brings it all together. Nice video, thanks!
I always use a couple tablespoons of bacon fat, saute my onions in it before adding the rest. :)
I lived in Florida for nine years and it was either hot or raining, so there you are....I know your sitrep...
Going on a Boy Scout Week in Boone. There is a Dutch Oven cook off. I am practicing a week ahead to get it just right. Thank you very much and I will follow up. Going for a win :)
I have had many comments on this video where folks have used this recipe and method to win or place in cook-offs. I learned how to cook in dutch ovens in the boy scouts and later in life when I became a leader, I learned more in leader training and now I'm teaching all of ya'll on UA-cam. You will do great, but don't skip the details. The small things in this method make a big difference like grinding your short ribs or brisket with a coarse plate or have the butcher do it. Make sure you watch the video a few times and write all of that down and you will do great. Thanks for watching.
Amazing recipe. I keep hearing that chili tastes better the next day after cooking it - would you ever recommend cooking this the day before a competition and just reheating before serving?
All the competitions that I have attended, the chili must be cooked on site. They observe you and make sure that you are handling the ingredients safely, etc. You just start it early so it has time to meld. You can do that for home consumption of course.
I cooked chili night before, giving extra flavor. Not using this recipe, 1st trial got 2nd place 😄😄
I love good chili & that looks really yummy. Only, I don't like rice in it. I like oyster crackers in my chili and I also like bell pepper, celery, & lots of beans. I use 3 different kinds of beans. I won a chili cook off many years ago. I am not a chef, just a housewife that loves to cook. But I could try your recipe minus the rice.
Oh man you get extra marks for presentation for sure! But you forgot the half-cup of red wine (something bold based on Cabernet Franc from California or a Shiraz from Australia) and two tablespoons of fresh ground dark roast coffee. Add the wine to deglaze the tomato paste fond and let reduce to intensify, then drop in the coffee and tomatoes. I think chili *requires* beans for that soft texture and mouth-filling flavor. I also make a full mirepoix with onions, carrots, and celery for the base of each layer. The carrots really do a lot for naturally sweetening the pot and the celery gives that umami backbone. The Sriracha is a really nice touch but also start with roasting some poblano peppers for that smoky pepper background without much spice. Dice and add to the tomatoes. Use San Marzano roma tomatoes for a different Italian flair. I will bet dollars to donuts these tweaks will flip the judges next time.
For something really radical, switch the brisquet (another fabulous technique I haven't seen before thank you very much) for smoked mullet or even catfish. You'll need a lot of extra fat in the form of butter and/or olive oil. You could use lard or fry off a lot of bacon for the oil and just put it aside for cook's snacks wrapped around cantaloupe and shaved aged Parmesan. Instead of coffee and red wine add a tart white and a shot of Vermouth, a bunch of chopped basil and lemon thyme with a healthy amount of fresh ground black pepper, chopped sauted shallots and chopped roasted garlic to the tomatoes. Make it spicy with a couple roasted habanero ("Satan's hemorrhoids") and call it a "Bayou Bowl". Extra points if you do it with a bunch of barbecued eels or copper-heads/cotton-mouths.
Our judges down here would not even taste Chili with carrots it it. Most don't even allow beans. Sounds good for a home cook.
Aye, I hear you: "rules". But they don't know won't hurt you... hehehehe. I am a disciple of French/Cajun cooking, even modifying my Italian with that influence. One thing I do for tomato sauce for pasta is caramelize very finely diced onions, either shredded carrots or use a peeler for very thin strips, and add tomato paste. That gets blended and it adds sweetness without anyone knowing. I am still with you on the beans. Try the coffee in your recipe and see how you like it. Use real ground beans not Folgers.
Eric Valor is
??
Excellent. The most important part is the "method", especially the tomato base.
Got a new version coming soon, so hit that subscribe button and turn on you notifications with the little bell.
Very unique recipe. Looks amazing!
Going to try this tomorrow! Wish me luck! :)
IF you follow this recipe and technique, you will not need luck. I have made this hundreds of times. Just wish it would cool down here a little and stir the spirit of chili.
REALLY Nice color in that chili...looks yum...
Looks amazing. Great explanation / demonstration.
I won my chili cookoff with this recipe! Thanks bud. :)
I made a pot of chili the other night. I like my chili moderately hot but not blistering hot. Unfortunately. when I added chili powder I was using chipotle chili powder and I poured it in. Wowee ! Hot! Hot! Hot! At first I thought it was ruined and I would have to throw it out. But I let it simmer for a couple of more hours and put it in the fridge overnight. Then it started tasting pretty good the next day.
Very Unique! Thank you!
Not sure what you do for a living ? But you should at least have a food truck . Man you are awesome . You love to cook and it shows .
A food truck is maybe my retirement job. Right now, I build restaurants. I have considered a E- Cookbook. What is our thoughts on that?
Looking for the recipe so I can try and make it.
Hey what’s going on Wes... I have a question so do you do competition BBQ... I need a Dutch oven bad... Thank you for sharing as usual it’s Amazing Thanks brother...☮️
We did BBQ Competitions for a few years and won multiple places and one Grand Champion, but now the channel takes all of my time.
I have watched this video a few times and I have to make this That looks so good yummy Thank you....☮️
This recipe has won many competitions. Just check out the comments to see how many folks that have had success with this.
I dont feel the instructions were as clear as they could be. Seems like an awesome recipe and im trying it anyway. In the end graphic, for the beans it says 1tbsp salt... but when you're doing it you say you're adding 1tsp. Its also not clear how long you're marinating the beans for...you say its marinated in cumin and cilnatro but dont say how much, its said in passing.
I still compete with this recipe, so some things were left out on purpose. A lot of people have used this video and won comps.
@@BackwoodsGourmetChannel Yah I agree actually. People said it tasted good even though I only had a bit left after 3/4 of it tipped over:(
Great job
Perfect keep up the good work sir!!!!
“Coolantro” 🤣 looks good though
Logan Baer - No quotes needed. Culantro is an actual plant. Closely related to but not the same as cilantro.
Beautiful great job
Good video brother. What a shame that these chili "judges" have made us conform to their expectations (not REAL chili). But massive respect for your effort.
I haven't found the recipe scrolling down . Could someone lead me to it. My first local chili cook off is this weekend and I want to beat my daughter...LOL
The recipe scrolls at 21:35 in the video. Go back and watch it again, you can pause as needed to write it down. Thanks for watching and good luck.
Just a suggestion, add some tomatoe juice instead of water to add a little more flavor..
Thanks for sharing!
Love it
Why not write the recipe down.😥
The entire recipe scrolls at the end. Thanks for watching.
Why not watch the entire video lol.
But yea, its 21 min tho, so maybe fast forward :D
I would wait and add the garlic off the flame to avoid scorching it. I'll never make this...way too much trouble.
Delicious 😘
Why don’t you use a wooden spoon ?
Can you make this on a stove top?
Yes, just use a flat bottom dutch oven. Thanks for watching.
Can you say fond a couple more times? I think I only heard it 30 times.....
Metal on cast iron is a sin.
I read every comment on this channel, and if you don't have anything constructive to say, go start your own channel and show everyone how to do it perfectly. But thanks for watching.
Uh no, it isn't, its 100% fine to use metal utensils on cast iron, the ONLY exception is if its enameled cast iron.
you sure you put the right title? the longer you go the more it looks like onion soup.
Garlic was added too early
Ever tried mayocoba beans instead of pinto?
Never even heard of those. Where would I find them. We did not use pintos, we used red kidney beans.
Local Wal mart(Louisiana) has them a 1.82 for a 1 pound bag. Cooked the bean is rich and creamy holding shape. Personally I prefer over a kidney and pinto bean. I have not tried them in chili, but watching your video it was like a light went on wow this would be great with mycocoba beans.
hey uncle i need a shoutout badly cause I'm not getting enough veiws and youtube might delete my channel
Ask your mom and dad if you can call me or FB PM me tonight and I will give you some tips to get more views. (not that I'm an expert).
ok
Mmmm 👍🇸🇪❤️
I was wondering if its a kosher chilly, but after you draw a swastika with olive oil and ground black pepper, i kind of got bummed out! So, how do you substitute the pork snout with tofu? To make it politically correct...?
Mrs. Backwoods is of German decent............... That was not a swastika! Food should not be political. Everyone likes it and has to eat.
Might want to educate yourself on what a swastika flag actually looks like before spouting ignorance, also you can use whatever type of meat or ingredient substitute for meat in your chili.... it has nothing to do with anything, other than preference.
You ever try chilli with tortilla chip some call them Nacho chipa Yummmi! Cilantro on top hay cabron!
Frou frou chili very boring sorry its a no go for me i know that doesnt matter to you its just not my thing rice does not go with chili
If it is perfect as you claim, PLEASE tell why did you put beans in it. you are definitely not from TEXAS.
NO i'm not from Texas and we do not put beans in it for competition. This was meant to be a home recipe and most people like beans. If the beans are prepared like the recipe, they do not take away from the chili, so try it sometime.
if it has corn, beans and anything else from a garden, it ain't chili, its goulash! haha
What about onions, garlic, chili peppers, tomatoes....these all come from the garden. You can't make chili without the garden. Guys down in Texas love beans any other time except in chili. Just leave the beans out. I'm going to make this again with 3 times the beans just to keep these comments coming. Thanks for watching.
I love beans in my chili with out beans its hot dog sauce.
Fuck texas
I suspect that this video is a complete and utter LIE. What competition did this chili recipe win? The commenter Janet Scott who claimed "I won! I watched this video and won the chili cook off! First time I ever made chili and I won": WHICH chili cookoff in WHICH year did you win WHICH prize? I'm waiting for an answer. Also, what competition did this recipe EVER win? Aren't you commenters even the slightest bit skeptical about such vague claims of greatness?
Why don't you try to prove what competitions you have won with YOUR RECIPE on UA-cam? And BTW send me a link to YOUR video.
@@BackwoodsGourmetChannel That's not how it works: the claimant has the full burden of proof of his claims. Why do you refuse to just tell us which chili cookoff it won?
Well the thing is, out in the real world you should take everything with a grain of salt... and for all you know, he could of been referencing to a time where his neighborhood or city/town, had a local competition, you know something small, localized, family oriented type of an event, maybe off the record/books, 'who knows' the point is, this video isn't on the cover of any magazine, it doesnt have millions of views, praised throughout the world, so the scepcisizm is a bit extreme regarding the "burden of proof" so chill lol..
Do you realise how many hundreds of thousands of video titles are misleading?
Do you also understand how clickbait works?
Just relax bud, but yes I do understand what you're saying, I'm sure anyone would be sceptical to some degree, if there isn't any "proof" of winning said competition.
@@wisewisdomtooth "Well the thing is, out in the real world you should take everything with a grain of salt..."
Yes, I know this; I'm 58 years old, and have been very carefully observing society for the past 37 of those years.
"and for all you know, he could of been referencing to a time where his neighborhood or city/town, had a local competition, you know something small, localized, family oriented type of an event, maybe off the record/books,"
Of course this is perfectly fine -- why wouldn't it be? I simply want to know the name and (approximate) date of the competition. If he told me only "our local neighborhood's impromptu chili cookoff, around 1989, I think" is a perfectly acceptable answer -- why wouldn't it be? I would just like to know which competition(s) it won, which is perfectly reasonable -- why wouldn't it be?
"'who knows' the point is,"
And with that, you've hit the nail on the head, sir! Who DOES know? Not me. Who SHOULD know? Me, or anyone else who asks.
"this video isn't on the cover of any magazine, it doesnt have millions of views, praised throughout the world, so the scepcisizm is a bit extreme regarding the "burden of proof" so chill lol."
Neither the marketing nor the popularity of a claim is relevant to whether or not skepticism is warranted -- or allowable, as you seem to suggest. ANYONE who makes a claim has the associated burden to PROVE that claim, like it or not. For me, though, I just wanted him to tell me what competition(s) it won; I didn't even ask him to prove it. And what did I get in return? The argument of a petulant child who knows nothing of how men are supposed to conduct themselves. He claimed it won competitions (plural); this means someone had to tell him this, or he had to witness it himself. ANY description of ANY part of that information would have helped me understand better how genuine was his claim according to MY own terms, which is exactly what savvy people do when they are skeptical about someone's claims.
"Do you realise how many hundreds of thousands of video titles are misleading?"
Seriously? So according to your thinking, the more popular a bad thing is, the more viable and beyond reproach it becomes? So how are you with fraud, then? Or rape? When things start falling down around you, is that your favorite time to relax with a good book, or is it time to kit-up and fight? It's like Giuliani's Quality of Life campaign where the cops went after every single crime that annoyed law-abiding citizens; after cracking down and getting the word out to scumbags-in-waiting, all those "little" crimes went mostly away and the general quality of life improved. But the point is, SOMEONE had to stand strong against it for that process to begin. That's where it begins, with one person who has had enough of something he should not have to endure.
"Do you also understand how clickbait works?"
Again, you seem to be actually promoting the idea of clickbait as an acceptable practice! Forgive me if I come to the preliminary conclusion that you are not a very moral man; perhaps you are a man who praises his decisions along these lines as "practical" and therefore of more value than decisions made against clickbait -- which is essentially a decision against LYING. One of my favorite comedy routines was George Carlin's Ten Commandments, where he reduced all Ten Commandments down to the one single commandment from which all others derive: "DO NOT LIE."
"Just relax bud, but yes I do understand what you're saying, I'm sure anyone would be sceptical to some degree, if there isn't any "proof" of winning said competition."
Again, just a casual mention of the name(s) of the competitions (and perhaps the approximate years) would have sufficed, without further proof. If only one obscure competition had been mentioned, then I would have known the claim was "PT Barnum-esque" in nature. If at least one recognizable competition -- Terulinga, for example -- were mentioned, then I could have verified that independently and, if correct, that one fact alone would have COMPLETELY satisfied me. If there were, say, four or five obscure competitions mentioned, that would STILL work for me, and properly award this recipe and the video author at least a modicum of respect. And if there were multiple mainstream recognized competitions where it had won first and second places over a number of years, I would rush out to make it immediately, excited that I had access to such a well-validated delicious recipe.
And all that from exercising what every thoughtful adult should exercise: at least a fragment of skepticism about large claims.
@@adamchurvis1 seems..to me that you just want to be a pain in the ass...get a life!!
17:25 how to make a swastika out of chili powder