As I've learned more about traditional recipes and the history behind them, I've noticed a pattern. A lot of times, these beloved recipes and cooking methods come from folks without very much money finding ways to stretch their grocery bill. Sometimes it's using cheap cuts of meat / ingredients or finding ways to make dishes with local ingredients that are less expensive. Sometimes it's using fillers to feed more people in the family for less money or finding ways to use up leftover ingredients so that your money doesn't go to waste. The debate is fun, but ultimately, as long as you're feeding your friends and family with some great tasting food (hopefully without breaking the bank), I think that's what's most important.
I think that's why my mom would bring home a huge bag of chicken gizzards that she'd fry up for us four kids during the early 70's. We loved those meals, but it wasn't until 40+ years later that I realized she was buying the cheapest food available to feed the family. I have to admit, there were chicken hearts and liver included in that bag. Wonderful memories.
Well said. You can't hold it against the other states and ppl for not having great TX chili. But I respect their version of it whatever the circumstances. And I'd be happy to try their version any day of the week.
Grew up poor in Wisconsin and for sure put beans in our chili, and also served it over elbow macaroni to stretch it further. I lived in Texas now for about 10 years and I have to say, I still make it the same way even though we are doing well. (about 12 ounces of Bloody Mary mix mixed in is my secret to add)
Midwesterner here, I was raised with beans, and the day after reheating it out of the fridge is even better, something magical happens. Add a PB and J sandwich or a grilled cheese, forget about it.
I have different chilis for different occasions. Chili on a hot dog or fries gets no beans. Chili cook off obviously gets no beans. But at home if I’m just eating a bowl of chili I like the added texture of beans in my chili. Also, beans in chili is great when you’re on a diet and don’t want to add corn bread or any other starches but also don’t want to be hungry again in 2 hours.
Beans complement the batch wonderfully ! Suggestion: mix everything (EXCEPT beans) together in slow cooker/dutch oven / refrigerate overnight / next day slow cook 1 hour on high (because it’s been refrigerated) / reduce to low for 5 hours / THEN add drained beans for 2 more hours. You achieve the refrigerated (tastes better the next day) concept & the beans won’t get mushy. $0.02 Love the channel Matt … keep up the good and stay strong in the 75165 ! 🤠✌🏻
Born and raised in Texas for 26 years and we always had beans in our chili. My personal recipe is 2 lbs ground beef, 1 pound ground turkey, chili seasoning, 1 can each of pinto, black, and wait for it….garbanzo beans. I get so many compliments on the garbanzos. Add crushed tomatoes and beef broth and 1 Carolina reaper if you dare and it’s some of the best tasting chili 🌶️ 🤤
From NY, I love beans in my chili. Been using this recipe for over a year now. Last time I smoked a turkey breast, browned some ground turkey, used fire roasted tomatoes with green chilis and two cans of kidneys beans with the liquid. Smoked it for 10 hours and blew away everyone at a potluck I went to.
Mixed beans is the best way. Black beans always seem the most flavorful and the white beans have the best soft texture and the red has a nice bite to it usually firmer than the rest.
I grew up in the Midwest in the 60s - 70s so Mom made basic ground beef chili with kidney and pinto beans, grocery chili powder, canned tomato and tomato juice. Today I make variations of 3 basic chilies - ground beef/bean, Cincinnati without beans, and Texas Red. I make my own chili powder using dried ancho, Guajillo, de Arbol, chipotle, cumin, coriander all toasted and ground, Mexican oregano, smoked paprika, garlic and onion powder. It just depends on what I'm in the mood for.
I never make mine the same twice. But always use spicy breakfast sausage along with ground beef and always a can of Bush's spicy chilli beans. Tons of onions, garlic and red bell and yellow bell peppers. Never any complaints. Great work as usual and LOVE the new hickory seasoning.
Great video Matt! Being from Atlantic Canada, beans are way more common in chili than not. They definitely need a long cook to make them soft. To add more liquid, I sometimes use strong black coffee. Thanks for sharing!!!
I have never made chili before and used your Over The Top chili video to make my first batch of chili just two days ago. I won the chili cook off at work with it! A couple of guys said it was the best chili they have ever had. One guy said if it has beans it's soup so he agrees with the way you make it. Personally I don't think there would be a reason to add beans, it was already hardy enough as is. Thanks for the recipe and trying the beans so now I know I don't need them.
I grew up in Iowa and we would always put red beans in our chili. I've been here in Texas for over 40 years now and still use red beans in my chili. I do not replace a meat component with beans like you did, I simply add the beans. Truthfully though, I've never had bad chili whether with or without beans so, make it your way, love it, and be proud of it.
Your "Bowl of Red" is our house standard, people love it. I applaud you for recognizing those who like to include beans. After all, folks like what they like, there is no right or wrong!! Off topic:: my brother has become a big meat church fan. Thanksgiving was a spatchcocked turkey with you seasoning, and yesterday he proclaimed that your Dr Pepper Chicken was probably the best thing he has smoked (did on his Weber Smokey Mtn because they were too tall for his little Traeger). Matt, you might not be changing lives, but at the very least you are making them better!!!! Thanks so much!!! -DT==
I’m from South Carolina we put beans in chili. Never put a chuck roast only burger. I usually throw it in a crock pot and smoke the meat with a bunch of seasoning. It’s really good and I don’t have to watch a grill all day.
Love the fact you did the bean one for those who like beans and or other fillers. That said I grew up with fillers because we couldn’t afford a traditional chili even tho my grandparents knew the origins back out on the stagecoaches it allowed them to stretch that dollar. All that said ever since I started smoking 5 years ago and following meat church and other bbq experts I fully switched to a traditional chili with no fillers. I’ll eat a chili if given to me with fillers but every bit I take is like drinking my scotch or bourbon with equal parts water diluting the flavor. Not knocking those who do but I do prefer my beans in soups and stews.
The Chili queens of San Antonio used beans! So, as a true Texan, I like kidney beans in my chili. FYI, the beans are best when added in the last 15 minutes so they don't become soggy.
I'm a true Texan as wel, my family going back to the beginning of the state. We've never had beans in chili but we had chili beans with no meat. It really depends on how you were raised. Not whether you're a true Texan or not.
You are correct about the San Antonio chili queens. The oldest recorded recipe of Texas chili is from the 1850's and it contained field peas which are black eyed peas also known as beans. The no beans thing comes from the Texas state fair in the 1950's and they held the first ever chili competition and one of the rules was no beans and since then people think that Texas chili doesn't have beans which is factually incorrect. Competition chili is different and you can't include beans which is fine however chili originated in Texas and it has always contained beans.
The best part of the video was the closing joke. LOL! Who cares about beans/no beans. I've done your recipe for a while now with my personal tweaks and beans and loved it. I appreciate you always pushing people to "make it your own". That has led me to some great meals. Thanks for everything!
Great to have you back, Matt!!! I haven’t been able to cook outdoors for 19 days, due to power outages, high winds & low humidity…Extreme Fire Danger!! Not to mention, COLD AF!! I’m in Meiners Oaks, Ca. Last night was the first cook I’ve done outside…NY steak on the Traeger Pro22. I used Holy Gospel & Blanco, and rendered butter with MC garlic and herb w some W sauce!!! Finished it off on my flat top griddle….UnBelievable!!! Thanks for the great channel!!💪🏻👍🏻😎 GO REDSKINS!!!!🤩
Being originally from the North (IL) and growing up very poor, my mom always made chili with beans and I really liked it. FF to 30 years in Texas and my two sons native born Texans, I've been making Texas Chili for about 10 years, and a couple years ago started following your Texas Red recipe. Instead of chuck roast, I'll by about 1.5 pounds of sirloin tips from my butcher and smoke those the day before and dice them up into 1/2" cubes. Then brown 2 pounds of Chili Meat also from our local butcher shop and simmer it all day in either my cast iron Dutch oven, or if I'm going to be gone all day I'll do it in my crockpot. My kids have been saying it's the best chili they've ever had. Thank you for the inspiration on this and all of your recipes.
LOLOL I'm glad to ran the recipe; I've followed/known you a long time, I honestly never thought you'd do a version of any of yours with the beans included. That said, this recipe is amazing & as you mentioned, by no means is it a "meat soup"...however, I've made this recipe since you released it & I always make it with kidney beans, because that's how we make chili in Chicagoland. I don't personally leave out the cubed chuck roast (or stew meat is also good) & I change the breakfast sausage to hot Italian sausage - it's perfection and I'm about to run a batch next weekend! Glad to see y'all back from the break!!
I’m bean guy here. I love making my chili with the MC chili seasoning, black beans AND kidney beans, ground beef, and most recently I’ve added chunks of ribeye. The ribeye was a game changer. So much better.
great recipe and nothing wrong with beans in the chili. use what is on the shelf and at the end of the day if you have a pot of chili to share it is a win!
Thanks for the video. We use all 3 beans, black, kidney & pinto also use venison as well. Add, diced tomatoes, tomato paste and Meat Church chili seasoning, and it turns out great! Add sour cream, cheese and tortilla chips. Enjoy.
You touched on a good point, Matt. The beans are added to stretch the food out. In almost anywhere but Texas, this was important. Texas, however, has such an embarrassment of beef everywhere, just adding more of that to stretch the dish is probably cheaper than buying the two cans of beans. I've even been known to add (-gasp-) a can of corn to mine, as well as some beans.
I started my 2 day, 2 bean (black bean and pinto) chilli yesterday. Almost ready now. Used your chilli seasoning too, it's going to be amazing...really like what you're doing with the channel. All the best from the UK 😀👍
All on your family, heritage, and region. We had a big family and stretching the pot meant elbow noodles and beans with sausage and ground beef. Not everyone’s pick based on how you grew up. I get that. Love chili all types of ways. Glad you tried the beans though
9:57 "I mean it's good. Because I cooked it" 😂😂 Also I visited your store this week for the first time being in Texas from PA because of work. It's a beautiful store Matt! Keep doing what you do man I learn so much from these videos and content you create
When I got the email, I knew I was gonna thumb this down. But I couldn’t do that to you Mr. Pittman. We appreciate you having an open mind in these divisive days. Nah!!! Here in Sacramento I’m always fighting the no bean fight!! Keep up your good work - I appreciate my stash of MC seasonings
I’m glad you added that bit at the end. That probably saved you from getting run out of Texas lol Your chili seasoning is amazing;found it in Ace Hardware and used it in a batch of chili this past Sunday. Yes , it had beans in it …..
Thank you sir for sharing your recipes. I really do enjoy your videos. I do a really similar recipe that you do with the chili only difference is sliced potatoes, red beans, jimmy dean hot sausage, hamburger meat, crushed tomatoes, your seasoning, two red onions, and roasted tomatoes. I get a lot of compliments. Next cook I had in mind for is to white chicken chili. I’m gonna try and smoke the cream cheese and do the normal recipe after that. Hopefully it turns out good. 🙏
Looks great! This is similar to what we do except we started adding a can of cream of mushroom to cut down on the acidity of the tomatoes. A small can goes a long way.
Matt - I have cooked so many of your recipes with great success - everyone loves the poppers but they are a lot of work! Now that's out of the way, chili without beans is called stew!! LOL keep it coming. Love from Florida. Blanco is FIRE on popcorn
Last weekend I made some over the top chili with beans, venison, and beef. It was so good. The only thing lacking was heat. I used poblanos and they were very mild. I have several really good hot sauces so that was easy to fix. Next time I'll use jalapenos.
I put elbow macaroni in mine (and beans!) Chili is a hearty, comfort meal. I also add sharp cheddar, fresh cut onions and a spoon full of sour cream to each helping. Eat it or prepare it the way you like it. It's like gumbo. Put in it what you think makes it good 🤷🏼♂️
I've made your TX Chili recipe several times, w/ and w/out beans. It's a perfect recipe both ways. Beans aren't necessary, but they don't hurt it a bit.
Chili makes a great spaghetti sauce. Some places call it Spaghetti Red. I love having chili one evening and spaghetti red the next. Great video, as always. My mom was always on a budget, so beans were found in our chili.
Thanks Matt! I have been making your Texas Chili for the last few years and everyone loves it. I follow the original Texas Chili recipe with the smoked chuck roast and always add 2 cans of beans just to stretch it. I did in fact win the neighborhood chili cook off last fall by a landslide!!! But I always tell people I learned it from the Master at Meat Church!!! Anything I cook on my Green Mountain Grill gets high praise and your rubs are at the heart of all of it. You have made my smoking hobby more fun and less stressful. Spatchcock Turkey, Texas Chili, Double Smoked Ham, Smoked Cream Cheese, Ribs, Brisket, and the Mexican Pulled Pork is the crown jewel of what I cook for my family and friends. Cheers!
I'm a native Texan. I can go either way. But you did make a good point about "meat sauce" versus chili. You gotta start with a good in-your-face chili. Then if you add beans, they're just a little add-in to the main event.
As for me, I prefer chili without beans, but if they have beans in them, it is still okay. Cooking is up to the individual tastes, like anything else, such as music, cars, or whatever. The venison takes that chili over the top. The polar vortex from up here in Canada, made it all the way down to the Gulf States, and there were even blizzards. Chili is the perfect cold weather comfort food. Cheers, Matt! 👍👍✌️
It may sound odd, but I have always used one can of kidney beans and one can of Ranch Style Beans. The sauce in the Ranch Style adds just a hint of flavor what goes well in Chili.
Thanks for that, it was hilarious watching you put beans in the chili. I am used to it without, however doctor says I need to vary the diet a little so beans do go in mine now. Never thought of using venison though, nice idea.
I use dark red and light red kidney beans together most of the time. Whole diced and fire roasted tomatoes a green bell or poblano red bell and jalapeno.
Last chili I made was your recipe with the Chuck Roast added to it. WOW, that was some awesome chili. Going to do another batch just like it, but may add the couple cans of beans to it just for the hell of it. I'm sure it'll be amazing.
Sounds delicious! I love kidney beans and deer or elk meat in my chili. I’m sure moose, caribou etc, would work too. But, today I’m making your smoked Mac and cheese with smoked brisket. We can’t wait!
Every time I smoke a brisket on the offset, I vacuum seal and freeze enough of the leftovers to make my brisket and ground beef chili (with beans, I’m not from Texas 😅). I’ve only entered one chili cooking competition and won 1st place with a very comfortable margin.
"the other bean" you could try is lentil, a cup of small green lentil in a batch this size (par boiled before putting i) give a bean flavor with a slight crunch, nice contrast to the kidney beans which get kinda mushy
Another great video, Matt! Up here in the North, it's always beans. I tell folks they're nuts but I am definitely in the minority in Minnesota that says, No Beans!
7th generation Texan here (70 yo). We have always put pinto beans in our chili. I like to top it with diced onion, cheese and fritos. But you cook chili how you like it.
It’s snowing in Florida and Matt is putting beans in chili! It’s the end of days! Seriously though I make this but I do two pots. One with beans and one no beans. I keep the chuck in there and they are both delicious. I do prefer the no beans for texture though.
Been making this chili with beans for a min now. I keep the chuck roast though and sacrifice a pound of ground meat. That chuck roast is what makes the chili IMO lol.
I got this recipe about 25 years ago in the Marlboro cookbook. It's a pretty good recipe and if you don't want beans you don't have to have them. Cal-Tex Chili CAL Chili Saute in 1tsp. coking oil in a 10qt. pot: 1 onion chopped 2 garlic cloves (flnely chopped) Add: 1tsp.sugar 2 28-oz. cans tomatoes, diced 3 16.5-oz.cans kidney beans, drained 2 15.6-oz.cans chili hot beans, drained 2 15-oz. cans ranch-style beans w/jalapeno, drained 2 16-0z. cans pinto beans w/jalapeño,drained 1 4-oz. can chopped green chilles 1/4 cup hearty red wine Simmer for 2 hours untl beans are soft TEX Chili Cook 6 strips smoked bacon in 6 qt. pot Add: 3 lbs. ground chuck (chili grind) 1 Ib.ground pork 1 lb.thin round steak cut against grain and on a diagonal slice Do not overcook and drain well Add: 2 oz. mild chili powder 2 oz. medium chili powder (more can be added) 1 Tbs. sugar 1 Tbs. salt 1 16-oz.can beer Bacon can be removed if desired Simmer at least (1 hour) To serve: 2 scoops CAL CHILI in bowl, topped off with 1 scoop of TEX CHILI. Makes 12 servings, have with chips, grated cheese and onions. Recipe by Stephen Limanek, AUSTIN, TX
As a fellow bourbon drinker and griller, I would like to add a bourbon that I'm sure you are aware of. Buffalo Trace is delicious, but you have a bourbon made in the great state of Texas that is phenomenal. I'm talking about Ironroot Republic Harbinger. Neat, it is fantastic. Add an ice cube, just one. It opens up a whole new flavor experience as said cube melts. Give it a try, if you haven't already.
Thanks, Matt. You’ve converted me to no beans and I’m not gojng back. I made over the top chili last week and loved it but it was too hot. I suspect the chipotles, but if I remove them, would it still be chili? Got any suggestions to tame the heat but keep the flavor of the chilis? Keep up the GREAT work!!! We love your seasonings in TN!
Nice point about beans being a filler. From what I've read, beans in chili became a thing back in the Great Depression when meals had to stretched out for a longer period of time.
Love Chili of all types ... beans or no beans I am a equal chili opportunity eater! But the Meat Church Chili Seasoning is definitely a good call for all types of chili. I don't have a smoker, but he flavor from the seasoning and a little smoked paprika get me the taste I am looking for. Thanks again for the video!
I would drain and rinse those beans. I did your 3 meat chili and it was beast. I had beans on the side for my wife to add to hers. I made it on the stove in a dutch oven and added a couple drops of liquid smoke. Came out smoky and hearty.
I honestly just expected a short video of Michael Scott “Noooooo”for a few minutes. I grew up with chili from a can, so making Meat Church chili recipes is definitely the way to go!
Back in the 70s, we used one of F.X.Tolbert's recipes from "A Bowl of Red". My dad knew that some people liked beans, so he would make a big pot of cowboy beans to set next to the chile con carne. People could act according to their individual tastes. No arguments; no judgments...
Hey Matt, great video as always. I do want to point out that the background music was more pronounced in right ear with earbuds in. I would recommend production balances background music to be equally balanced if using headphones. Keep up the awesome videos!
Right about the time Matt was pulling the chili off the grill, there was an ad right under the video that said Chuck Norris sponsored. It was as if the sky opened up and Chuck blessed the chili. So you know it's good! 😅
I love pinto beans in my chili but i drain and wash the beans before they go into the chili. Also, I wait until the last 15-20 minutes of cooking because the beans are already cooked. They just need to be warmed up in the chili. Serve with cheese, Fritos and chopped onion and you have a winner!
I've got to ask which chipotle peppers in adobo sauce because I just did the over the top chilii recipe (without the jalapeno and with regular breakfast sausage). Do they come in levels of heat? It was way too hot to eat. Unless you add a bunch of sour cream and put it over a potato. I even added a large can of tomato sauce later on, and it was still too hot to eat. I like spicy, but . . .
Im from West Texas, and although we didnt cooked the beans in the chili, we did add beans to a bowl of chili to each's liking. Definitely love beans in chili.Always had a pot of pinto beans in the fridge.
Ever since I made Meat Church's brisket chili without beans I could never go back. It even allowed me to convince my wife that bean chili is not that great.
As I've learned more about traditional recipes and the history behind them, I've noticed a pattern. A lot of times, these beloved recipes and cooking methods come from folks without very much money finding ways to stretch their grocery bill. Sometimes it's using cheap cuts of meat / ingredients or finding ways to make dishes with local ingredients that are less expensive. Sometimes it's using fillers to feed more people in the family for less money or finding ways to use up leftover ingredients so that your money doesn't go to waste.
The debate is fun, but ultimately, as long as you're feeding your friends and family with some great tasting food (hopefully without breaking the bank), I think that's what's most important.
I think that's why my mom would bring home a huge bag of chicken gizzards that she'd fry up for us four kids during the early 70's. We loved those meals, but it wasn't until 40+ years later that I realized she was buying the cheapest food available to feed the family. I have to admit, there were chicken hearts and liver included in that bag. Wonderful memories.
Yup, amen
Great input here
Well said. You can't hold it against the other states and ppl for not having great TX chili. But I respect their version of it whatever the circumstances. And I'd be happy to try their version any day of the week.
Grew up poor in Wisconsin and for sure put beans in our chili, and also served it over elbow macaroni to stretch it further. I lived in Texas now for about 10 years and I have to say, I still make it the same way even though we are doing well. (about 12 ounces of Bloody Mary mix mixed in is my secret to add)
Thanks for taking one for the team. Your commitment to the channel has not gone unnoticed.
@@hector879 haha thanks!
Midwesterner here, I was raised with beans, and the day after reheating it out of the fridge is even better, something magical happens. Add a PB and J sandwich or a grilled cheese, forget about it.
I have different chilis for different occasions. Chili on a hot dog or fries gets no beans. Chili cook off obviously gets no beans. But at home if I’m just eating a bowl of chili I like the added texture of beans in my chili. Also, beans in chili is great when you’re on a diet and don’t want to add corn bread or any other starches but also don’t want to be hungry again in 2 hours.
Great take!
Beans complement the batch wonderfully !
Suggestion: mix everything (EXCEPT beans) together in slow cooker/dutch oven / refrigerate overnight / next day slow cook 1 hour on high (because it’s been refrigerated) / reduce to low for 5 hours / THEN add drained beans for 2 more hours.
You achieve the refrigerated (tastes better the next day) concept & the beans won’t get mushy.
$0.02
Love the channel Matt … keep up the good and stay strong in the 75165 ! 🤠✌🏻
Born and raised in Texas for 26 years and we always had beans in our chili. My personal recipe is 2 lbs ground beef, 1 pound ground turkey, chili seasoning, 1 can each of pinto, black, and wait for it….garbanzo beans. I get so many compliments on the garbanzos. Add crushed tomatoes and beef broth and 1 Carolina reaper if you dare and it’s some of the best tasting chili 🌶️ 🤤
Texas born and raised by Texans born and raised and we always had beans in our chili. These days I use black beans
A hard NO on garbanzos or *garbage beans." I like most beans except for garbanzos and Limas. But you do you! 😁
What does you being born and raised in Texas have to do with your parents not knowing how to make a proper Texas chili?
@@SOLDOZER Who says they didn't know how? I've had both with and without and I prefer a chili with beans. I just think it's way better.
@ Good for you. But Texas chili does not have beans.
beans in chili is the best, can't change my mind. props to you for trying it out.
From NY, I love beans in my chili. Been using this recipe for over a year now. Last time I smoked a turkey breast, browned some ground turkey, used fire roasted tomatoes with green chilis and two cans of kidneys beans with the liquid. Smoked it for 10 hours and blew away everyone at a potluck I went to.
I grew up in Georgia but now live in Texas. Every 4th of July, I use red, white and black beans in mine. It’s my 4th of July chili
Mixed beans is the best way. Black beans always seem the most flavorful and the white beans have the best soft texture and the red has a nice bite to it usually firmer than the rest.
3 beans ... Some patriotic Farts for sure.
I grew up in the Midwest in the 60s - 70s so Mom made basic ground beef chili with kidney and pinto beans, grocery chili powder, canned tomato and tomato juice.
Today I make variations of 3 basic chilies - ground beef/bean, Cincinnati without beans, and Texas Red. I make my own chili powder using dried ancho, Guajillo, de Arbol, chipotle, cumin, coriander all toasted and ground, Mexican oregano, smoked paprika, garlic and onion powder.
It just depends on what I'm in the mood for.
I was trying to decide which dried chile powder I should use and then I read your comment and realized that I can use ALL of them. Love it.
mine used ranch style beans, and scrape the chili powder from the bottom of the can.
I never make mine the same twice. But always use spicy breakfast sausage along with ground beef and always a can of Bush's spicy chilli beans. Tons of onions, garlic and red bell and yellow bell peppers. Never any complaints. Great work as usual and LOVE the new hickory seasoning.
Great video Matt! Being from Atlantic Canada, beans are way more common in chili than not. They definitely need a long cook to make them soft. To add more liquid, I sometimes use strong black coffee.
Thanks for sharing!!!
I have never made chili before and used your Over The Top chili video to make my first batch of chili just two days ago. I won the chili cook off at work with it! A couple of guys said it was the best chili they have ever had. One guy said if it has beans it's soup so he agrees with the way you make it. Personally I don't think there would be a reason to add beans, it was already hardy enough as is. Thanks for the recipe and trying the beans so now I know I don't need them.
Been doing this for years with your recipe. Thanks Matt!
I grew up in Iowa and we would always put red beans in our chili. I've been here in Texas for over 40 years now and still use red beans in my chili. I do not replace a meat component with beans like you did, I simply add the beans. Truthfully though, I've never had bad chili whether with or without beans so, make it your way, love it, and be proud of it.
I think red beans or chili beans are the best choice followed by kidney
Your "Bowl of Red" is our house standard, people love it. I applaud you for recognizing those who like to include beans. After all, folks like what they like, there is no right or wrong!!
Off topic:: my brother has become a big meat church fan. Thanksgiving was a spatchcocked turkey with you seasoning, and yesterday he proclaimed that your Dr Pepper Chicken was probably the best thing he has smoked (did on his Weber Smokey Mtn because they were too tall for his little Traeger).
Matt, you might not be changing lives, but at the very least you are making them better!!!! Thanks so much!!! -DT==
I’m from South Carolina we put beans in chili. Never put a chuck roast only burger. I usually throw it in a crock pot and smoke the meat with a bunch of seasoning. It’s really good and I don’t have to watch a grill all day.
Love the fact you did the bean one for those who like beans and or other fillers. That said I grew up with fillers because we couldn’t afford a traditional chili even tho my grandparents knew the origins back out on the stagecoaches it allowed them to stretch that dollar. All that said ever since I started smoking 5 years ago and following meat church and other bbq experts I fully switched to a traditional chili with no fillers. I’ll eat a chili if given to me with fillers but every bit I take is like drinking my scotch or bourbon with equal parts water diluting the flavor. Not knocking those who do but I do prefer my beans in soups and stews.
The Chili queens of San Antonio used beans! So, as a true Texan, I like kidney beans in my chili. FYI, the beans are best when added in the last 15 minutes so they don't become soggy.
I'm a true Texan as wel, my family going back to the beginning of the state.
We've never had beans in chili but we had chili beans with no meat.
It really depends on how you were raised.
Not whether you're a true Texan or not.
You are correct about the San Antonio chili queens. The oldest recorded recipe of Texas chili is from the 1850's and it contained field peas which are black eyed peas also known as beans. The no beans thing comes from the Texas state fair in the 1950's and they held the first ever chili competition and one of the rules was no beans and since then people think that Texas chili doesn't have beans which is factually incorrect. Competition chili is different and you can't include beans which is fine however chili originated in Texas and it has always contained beans.
The best part of the video was the closing joke. LOL! Who cares about beans/no beans. I've done your recipe for a while now with my personal tweaks and beans and loved it. I appreciate you always pushing people to "make it your own". That has led me to some great meals. Thanks for everything!
I’m a Texan and I make my chili with beans…I know…I know…but it’s so good! 😮
Make it how you like it!
You do it the right way lol
Great to have you back, Matt!!! I haven’t been able to cook outdoors for 19 days, due to power outages, high winds & low humidity…Extreme Fire Danger!!
Not to mention, COLD AF!!
I’m in Meiners Oaks, Ca.
Last night was the first cook I’ve done outside…NY steak on the Traeger Pro22. I used Holy Gospel & Blanco, and rendered butter with MC garlic and herb w some W sauce!!!
Finished it off on my flat top griddle….UnBelievable!!!
Thanks for the great channel!!💪🏻👍🏻😎
GO REDSKINS!!!!🤩
Matt you made our day!!! That look you made in the intro was priceless, Luv everything you make.
Looks delicious. I always use one can each of kidney, pinto, and black beans. Phenomenal.
Being originally from the North (IL) and growing up very poor, my mom always made chili with beans and I really liked it. FF to 30 years in Texas and my two sons native born Texans, I've been making Texas Chili for about 10 years, and a couple years ago started following your Texas Red recipe. Instead of chuck roast, I'll by about 1.5 pounds of sirloin tips from my butcher and smoke those the day before and dice them up into 1/2" cubes. Then brown 2 pounds of Chili Meat also from our local butcher shop and simmer it all day in either my cast iron Dutch oven, or if I'm going to be gone all day I'll do it in my crockpot. My kids have been saying it's the best chili they've ever had. Thank you for the inspiration on this and all of your recipes.
LOLOL I'm glad to ran the recipe; I've followed/known you a long time, I honestly never thought you'd do a version of any of yours with the beans included. That said, this recipe is amazing & as you mentioned, by no means is it a "meat soup"...however, I've made this recipe since you released it & I always make it with kidney beans, because that's how we make chili in Chicagoland. I don't personally leave out the cubed chuck roast (or stew meat is also good) & I change the breakfast sausage to hot Italian sausage - it's perfection and I'm about to run a batch next weekend!
Glad to see y'all back from the break!!
I’m bean guy here. I love making my chili with the MC chili seasoning, black beans AND kidney beans, ground beef, and most recently I’ve added chunks of ribeye. The ribeye was a game changer. So much better.
great recipe and nothing wrong with beans in the chili. use what is on the shelf and at the end of the day if you have a pot of chili to share it is a win!
Thanks for the video. We use all 3 beans, black, kidney & pinto also use venison as well. Add, diced tomatoes, tomato paste and Meat Church chili seasoning, and it turns out great! Add sour cream, cheese and tortilla chips. Enjoy.
You touched on a good point, Matt. The beans are added to stretch the food out. In almost anywhere but Texas, this was important. Texas, however, has such an embarrassment of beef everywhere, just adding more of that to stretch the dish is probably cheaper than buying the two cans of beans. I've even been known to add (-gasp-) a can of corn to mine, as well as some beans.
I started my 2 day, 2 bean (black bean and pinto) chilli yesterday. Almost ready now. Used your chilli seasoning too, it's going to be amazing...really like what you're doing with the channel. All the best from the UK 😀👍
All on your family, heritage, and region. We had a big family and stretching the pot meant elbow noodles and beans with sausage and ground beef. Not everyone’s pick based on how you grew up. I get that. Love chili all types of ways. Glad you tried the beans though
9:57 "I mean it's good. Because I cooked it" 😂😂
Also I visited your store this week for the first time being in Texas from PA because of work. It's a beautiful store Matt! Keep doing what you do man I learn so much from these videos and content you create
When I got the email, I knew I was gonna thumb this down. But I couldn’t do that to you Mr. Pittman. We appreciate you having an open mind in these divisive days. Nah!!!
Here in Sacramento I’m always fighting the no bean fight!!
Keep up your good work - I appreciate my stash of MC seasonings
I'm in NE TX and still do chili both ways. Can't really say I prefer one over the other. Both are really good.
We found ~30% said the same.
Thanks Matt. My mom used to make it both ways depending on our budget. I will have to get the we chili mix on my next order.
I’m glad you added that bit at the end.
That probably saved you from getting run out of Texas lol
Your chili seasoning is amazing;found it in Ace Hardware and used it in a batch of chili this past Sunday.
Yes , it had beans in it …..
Thank you sir for sharing your recipes. I really do enjoy your videos. I do a really similar recipe that you do with the chili only difference is sliced potatoes, red beans, jimmy dean hot sausage, hamburger meat, crushed tomatoes, your seasoning, two red onions, and roasted tomatoes. I get a lot of compliments.
Next cook I had in mind for is to white chicken chili. I’m gonna try and smoke the cream cheese and do the normal recipe after that. Hopefully it turns out good. 🙏
Looks great! This is similar to what we do except we started adding a can of cream of mushroom to cut down on the acidity of the tomatoes. A small can goes a long way.
If you biggest compromise in your professional life is adding beans, your living the dream. Great episode.
Matt - I have cooked so many of your recipes with great success - everyone loves the poppers but they are a lot of work! Now that's out of the way, chili without beans is called stew!! LOL keep it coming. Love from Florida. Blanco is FIRE on popcorn
Last weekend I made some over the top chili with beans, venison, and beef. It was so good. The only thing lacking was heat. I used poblanos and they were very mild. I have several really good hot sauces so that was easy to fix. Next time I'll use jalapenos.
Another fine sermon Pastor Matt 👏🏿👏🏿👏🏿
Thanks Chris!!!
I put elbow macaroni in mine (and beans!) Chili is a hearty, comfort meal. I also add sharp cheddar, fresh cut onions and a spoon full of sour cream to each helping. Eat it or prepare it the way you like it. It's like gumbo. Put in it what you think makes it good 🤷🏼♂️
Stuck in florida for a week, and making this now 🎉🎉🎉🎉
Not everyone has access to expensive meat. I appreciate Meat Church's attempt on making a staple like Chili more affordable by adding beans.
HAHA!!!! Keep them coming! Production A+++
Love the recipe! This is definitely for me lol. I like chili both ways... Thank you!
I've made your TX Chili recipe several times, w/ and w/out beans. It's a perfect recipe both ways. Beans aren't necessary, but they don't hurt it a bit.
Chili makes a great spaghetti sauce. Some places call it Spaghetti Red. I love having chili one evening and spaghetti red the next. Great video, as always. My mom was always on a budget, so beans were found in our chili.
The end is so funny! I got one daughter that likes beans and one doesn’t 🤷♂️ I just like chilli!
Thanks Matt! I have been making your Texas Chili for the last few years and everyone loves it. I follow the original Texas Chili recipe with the smoked chuck roast and always add 2 cans of beans just to stretch it. I did in fact win the neighborhood chili cook off last fall by a landslide!!! But I always tell people I learned it from the Master at Meat Church!!! Anything I cook on my Green Mountain Grill gets high praise and your rubs are at the heart of all of it. You have made my smoking hobby more fun and less stressful. Spatchcock Turkey, Texas Chili, Double Smoked Ham, Smoked Cream Cheese, Ribs, Brisket, and the Mexican Pulled Pork is the crown jewel of what I cook for my family and friends. Cheers!
I'm a native Texan. I can go either way. But you did make a good point about "meat sauce" versus chili. You gotta start with a good in-your-face chili. Then if you add beans, they're just a little add-in to the main event.
As for me, I prefer chili without beans, but if they have beans in them, it is still okay. Cooking is up to the individual tastes, like anything else, such as music, cars, or whatever. The venison takes that chili over the top. The polar vortex from up here in Canada, made it all the way down to the Gulf States, and there were even blizzards. Chili is the perfect cold weather comfort food. Cheers, Matt! 👍👍✌️
It may sound odd, but I have always used one can of kidney beans and one can of Ranch Style Beans. The sauce in the Ranch Style adds just a hint of flavor what goes well in Chili.
Best Chili Seasoning ever always in my kitchen
"It's good because I cooked it." 😂😂😂 always a beacon of humility and humbleness! Love it, brother!
Thanks for that, it was hilarious watching you put beans in the chili. I am used to it without, however doctor says I need to vary the diet a little so beans do go in mine now. Never thought of using venison though, nice idea.
chili with bean and red potatoes are good to
We are overdue for a Meat Tweets video, especially after this video! Happy New Year!
You are absolutely right!
I use dark red and light red kidney beans together most of the time. Whole diced and fire roasted tomatoes a green bell or poblano red bell and jalapeno.
Here in Minnesota, I take care of business in the "Men's Crisis Center" at temps as low as -0 degrees. Great content as always Matt!
Last chili I made was your recipe with the Chuck Roast added to it. WOW, that was some awesome chili. Going to do another batch just like it, but may add the couple cans of beans to it just for the hell of it. I'm sure it'll be amazing.
Sounds delicious! I love kidney beans and deer or elk meat in my chili. I’m sure moose, caribou etc, would work too. But, today I’m making your smoked Mac and cheese with smoked brisket. We can’t wait!
Every time I smoke a brisket on the offset, I vacuum seal and freeze enough of the leftovers to make my brisket and ground beef chili (with beans, I’m not from Texas 😅). I’ve only entered one chili cooking competition and won 1st place with a very comfortable margin.
"the other bean" you could try is lentil, a cup of small green lentil in a batch this size (par boiled before putting i) give a bean flavor with a slight crunch, nice contrast to the kidney beans which get kinda mushy
This and the bourbon video is awesome.Tried smoker chili at camp last year and loved it.
Another great video, Matt! Up here in the North, it's always beans. I tell folks they're nuts but I am definitely in the minority in Minnesota that says, No Beans!
I also add different colored bell peppers and a jalapeno pepper as well.
7th generation Texan here (70 yo). We have always put pinto beans in our chili. I like to top it with diced onion, cheese and fritos. But you cook chili how you like it.
Hell yeahhhhh, old Texan, but I put beans, AND corn in mine!!!!!🤪
It’s snowing in Florida and Matt is putting beans in chili! It’s the end of days! Seriously though I make this but I do two pots. One with beans and one no beans. I keep the chuck in there and they are both delicious. I do prefer the no beans for texture though.
Been making this chili with beans for a min now. I keep the chuck roast though and sacrifice a pound of ground meat. That chuck roast is what makes the chili IMO lol.
LOL. i love the pain in your face when pouring in the beans. i get it! like when my wife orders her steak well done and i just wince. ❤
These two things are not equal. One is a preference, the other is blasphemy.
Great stuff! Glad you’re back at it! Any way we could get a video tour of the outdoor kitchen at some point?!
I got this recipe about 25 years ago in the Marlboro cookbook. It's a pretty good recipe and if you don't want beans you don't have to have them.
Cal-Tex Chili
CAL Chili
Saute in 1tsp. coking oil in a 10qt. pot:
1 onion chopped
2 garlic cloves (flnely chopped)
Add:
1tsp.sugar
2 28-oz. cans tomatoes, diced
3 16.5-oz.cans kidney beans, drained
2 15.6-oz.cans chili hot beans, drained
2 15-oz. cans ranch-style beans
w/jalapeno, drained
2 16-0z. cans pinto beans
w/jalapeño,drained
1 4-oz. can chopped green chilles
1/4 cup hearty red wine
Simmer for 2 hours untl beans are soft
TEX Chili
Cook 6 strips smoked bacon in 6 qt. pot
Add:
3 lbs. ground chuck (chili grind)
1 Ib.ground pork
1 lb.thin round steak
cut against grain and
on a diagonal slice
Do not overcook and drain well
Add:
2 oz. mild chili powder
2 oz. medium chili powder
(more can be added)
1 Tbs. sugar
1 Tbs. salt
1 16-oz.can beer
Bacon can be removed if desired
Simmer at least (1 hour)
To serve:
2 scoops CAL CHILI in bowl, topped off with 1 scoop of TEX CHILI.
Makes 12 servings, have with chips, grated cheese and onions.
Recipe by Stephen Limanek, AUSTIN, TX
We weren't rich growing up so of course chili had beans in it. It's not about the beans. It's a matter of feeding more for less.
It’s how you know the rich from the poors in Texas
@@ashleygibson016 😂😂😂😅😅😅
As a fellow bourbon drinker and griller, I would like to add a bourbon that I'm sure you are aware of. Buffalo Trace is delicious, but you have a bourbon made in the great state of Texas that is phenomenal. I'm talking about Ironroot Republic Harbinger. Neat, it is fantastic. Add an ice cube, just one. It opens up a whole new flavor experience as said cube melts. Give it a try, if you haven't already.
Thanks, Matt. You’ve converted me to no beans and I’m not gojng back. I made over the top chili last week and loved it but it was too hot. I suspect the chipotles, but if I remove them, would it still be chili? Got any suggestions to tame the heat but keep the flavor of the chilis? Keep up the GREAT work!!! We love your seasonings in TN!
Great job as usual. Great education
I'll be using this one for sure.
Grew up poor in Oklahoma and we had beans in our chili. We also had lots of potato soup but don't remember any bacon in it although we had cheese!
Watch till the end, 😂😂😂. I'm in MN,I've been seeing Meat Church seasonings in my local stores, like Super1! Congrats on that expansion! 🍻🥃
Nice point about beans being a filler. From what I've read, beans in chili became a thing back in the Great Depression when meals had to stretched out for a longer period of time.
Love Chili of all types ... beans or no beans I am a equal chili opportunity eater! But the Meat Church Chili Seasoning is definitely a good call for all types of chili. I don't have a smoker, but he flavor from the seasoning and a little smoked paprika get me the taste I am looking for. Thanks again for the video!
In Sweden we grill all the monthe of the year, did a 8kg Briskit outside in minus 17celsius, no problems.
I would drain and rinse those beans. I did your 3 meat chili and it was beast. I had beans on the side for my wife to add to hers. I made it on the stove in a dutch oven and added a couple drops of liquid smoke. Came out smoky and hearty.
I honestly just expected a short video of Michael Scott “Noooooo”for a few minutes. I grew up with chili from a can, so making Meat Church chili recipes is definitely the way to go!
This is really awesome! I'm proud of how you make us laugh!
Bot second
@@1onemountain I'm proud of how you make us bot!
Lets go Meat Church.. Brusnwick Stew!! Lets make it happen 🙂
Back in the 70s, we used one of F.X.Tolbert's recipes from "A Bowl of Red". My dad knew that some people liked beans, so he would make a big pot of cowboy beans to set next to the chile con carne. People could act according to their individual tastes. No arguments; no judgments...
Chili con carne is not the same as Texas chili. Chili con carne is not a stand alone dish in mexican cuisine, it is an addition to other dishes.
I always make massive batches of chili, it's better throughout the week and freezes really well.
Hey Matt, great video as always. I do want to point out that the background music was more pronounced in right ear with earbuds in. I would recommend production balances background music to be equally balanced if using headphones. Keep up the awesome videos!
Right about the time Matt was pulling the chili off the grill, there was an ad right under the video that said Chuck Norris sponsored.
It was as if the sky opened up and Chuck blessed the chili. So you know it's good! 😅
I've put diced potato in chili, it's great!
Northern MN. Grill all year. The Weber only gets to 400 when it's below zero though
I love pinto beans in my chili but i drain and wash the beans before they go into the chili. Also, I wait until the last 15-20 minutes of cooking because the beans are already cooked. They just need to be warmed up in the chili. Serve with cheese, Fritos and chopped onion and you have a winner!
I've got to ask which chipotle peppers in adobo sauce because I just did the over the top chilii recipe (without the jalapeno and with regular breakfast sausage). Do they come in levels of heat? It was way too hot to eat. Unless you add a bunch of sour cream and put it over a potato. I even added a large can of tomato sauce later on, and it was still too hot to eat. I like spicy, but . . .
Im from West Texas, and although we didnt cooked the beans in the chili, we did add beans to a bowl of chili to each's liking. Definitely love beans in chili.Always had a pot of pinto beans in the fridge.
Ever since I made Meat Church's brisket chili without beans I could never go back. It even allowed me to convince my wife that bean chili is not that great.