I made this for a family get together 2 months ago and it was a hit, now I’m making another batch for the wife and I. This is definitely a great comfort food in the cold wet winter days in southeast Alaska. This is a great channel to find these off the beaten path type recipes, thanks chef Tom and ATB
@@TMac0925 Per CASI rules - Chili Appreciation Society International - Do not use fillers in your chili; such as beans, macaroni, rice, hominy, or other similar ingredients.
There are about 4 guys on UA-cam who have helped my BBQ game tremendously but none of them as much as chef Tom. I have scored more points with the Mrs with his recipes than with any jewelry ever made!
Absolutely love the channel. Watched every video and enjoy the 2 weekly videos. Went back and found this one. Im a wh*** for mac and cheese. A lot of my friends enjoy Mac and cheese but it effects there bodies. Could you figure out a reciepe for mac and cheese that accommodates for people who are lactose intolerant? I'd be interested to see and taste it myself
Ya had me at chili mac! Felt an artery clog just watching this, lol. The seasonings are on point. Nice touch with Malcom Reeds Killer Hogs seasoning. Knife skills were on point too! Great vid my man! 🤜🏻🤛🏻
Great question! If you start the video at the 5:30 mark Chef Tom says, "once the cheese is melted in, we will add the macaroni noodles that have been par cooked for about 4 to 5-minutes, they are soft but not cooked all the way through." Enfold the noodles, spoon it up and eat! Thanks for watching!
So does doing this on the Yoder add some smoke flavor to the mix since you do the initial cook with the lid down? I'm just wondering how the flavor is different doing it on the Yoder vs the stove.
The Yoder isn't making much of a difference in this cook. Temp is too high and the lid is constantly open. I'd still use mine or maybe even cook this over charcoal on my kettle grill, simply because I'm out of touch with cooking on a regular stove!!
How much smoke flavour actually gets picked up when you cook a typically baked dish in a smoker? I've heard of smoked pies and such - does that actually help?
It depends on the temperature you are cooking at and if you close the cooker during the cook. This one was cooked at 450°, so there isn't a ton of smoke flavor that gets in there at that temperature. You could cold smoke your cheeses the week before, if your want more smoke flavor. Here is a link: ua-cam.com/video/1xvioDVXqTQ/v-deo.html Enjoy!
OK - I had to make this. First a comment while I watched his video - the “chili” portion of this dish I saw with 1.5 tsp of “chili seasoning” (So to speak) when a typical chili takes 3 tablespoons. So noted. Of course his dry sense of humor - “ask a texan” for beans in chili - NO…but I followed by adding beans nevertheless. While I was making this, I continued to see a conflict - HOW will I judge this - will I judge this as a new type of CHILI or am I going to judge this as a new type of MAC? Also noting his two tons of ingredients in a one ton pan - I started with a much larger one. When completed my wife and I dove in. We looked at each other….the smoke paprika was present, tomatoes present - mac and cheese present. No pablonos, no jalaps - no chili “like” flavor shined through. Next spoon we both said - mac and cheese with beans! Adding hot sauce did pep it up. Is it good - as it is - sure. Will it warm you up? Sure. IF I MAKE this again, it would be interesting to have 2 or 3 tbls of chili powder - and call it chili to taste THEN add the mac side of it. Will this be too much of a collision of flavors? Thanks to Chef Tom and his ideas!!!
Well, I know what I'm making tomorrow night!! I never understood the regions that don't put beans in their chili. There's actually a chili cook-off here in 2 weeks, the association that is judging said "no beans." Clearly they're not from around here!!!
@@whiterabbit-wo7hw he said it was a Midwest dish is the only reason I commented. You don’t get much more Midwest than illinois. Even Steak ‘n Shake serves it. Indianapolis has a special name for it.
Chef TOM!!! What are you doing man??? I don't think you know any Texans. No beans in Chili. I'm a loyal follower and love your work... going to let this slide. Carry on.
Everybody worries Texans and beans or no beans. Nobody caught the “Gonna need a bigger boat”. Chili isn’t all that popular in The New England states where is the out cry??
Chefs Tom's love for spice and hot sauce would make him the perfect guest on Sean Evans' show "Hot Ones." We need to make this happen.
Does anyone else want to spend a week with Chef Tom having him share his culinary skills even more?
not really. i want some of that chili mac though
Not if he's putting beans in chili
Is that possible?
This man just elevated the humble chili mac. Beautiful
Thanks for watching!
"We're about to find out that I coulda used a bigger boat boys."
I love this cooking channel.
Thanks for watching! Glad you enjoy it as much as we do.
I made this for a family get together 2 months ago and it was a hit, now I’m making another batch for the wife and I. This is definitely a great comfort food in the cold wet winter days in southeast Alaska. This is a great channel to find these off the beaten path type recipes, thanks chef Tom and ATB
Thanks for watching!
You blew my mind with this recipe, Chef Tom!!! Utterly fantastic. I need a big bowl of this
Thanks for watching!
Throwing shade on Texas Chili! Well played Tom. Well played indeed.
My eye twitched involuntarily at that point
Love Texas bbq but chili needs beans. Sorry Texas!😜
@@TMac0925I'm not from Texas but chili never needs beans. Beans are for tortillas and rice. That's it. Never in chili
@@TMac0925 Per CASI rules - Chili Appreciation Society International - Do not use fillers in your chili; such as beans, macaroni, rice, hominy, or other similar ingredients.
The cheeky grin after the first bite sold me on this.
Gonna go to my store and get the ingredients for tonight.
Wow, so simple. Looks sensational.
Thanks for watching!
looks great, and I love the bowls bro!
3:54 Shots fired, shots fired!
Something that was not on my radar to make is now top of the list. The garnish choices are amazing.
Thank you !
Thanks for watching!
I almost messed my shorts when I saw the cream go in to start the Mac. Looks so good!
Watching this makes me miss eating at Steak ‘n Shake. I love their chili mac.
That looks so good! Love the fresh onions and hot sauce addition.
There are about 4 guys on UA-cam who have helped my BBQ game tremendously but none of them as much as chef Tom. I have scored more points with the Mrs with his recipes than with any jewelry ever made!
That's awesome!
Ohhhhh Yeeeeah!!! The Chili 🌶 Mac Attack 👍🏾🙏🏾
Chef Tom nails it again!!
Thanks for watching!
Delicious thanks for share Chef Tom... Greeting from Costa Rica...
Going to have to try that
Wowww this dish looks so tasty, thank you for sharing this recipe with us Chef 👍❤
Thanks for watching!
man i love your recipes
Man that looks so good!
OMG that looks amazing.
After that beans in chili comment...
*Texans have left the chat*
Absolutely love the channel. Watched every video and enjoy the 2 weekly videos. Went back and found this one. Im a wh*** for mac and cheese. A lot of my friends enjoy Mac and cheese but it effects there bodies. Could you figure out a reciepe for mac and cheese that accommodates for people who are lactose intolerant? I'd be interested to see and taste it myself
That would also be good as a dip.
That looks insanely delicious....
Sour cream is a must
I will be making this one for sure!
This is again a food that starts excessive salivation. What a brilliant combination and it looks so delicious 👍👍👍
Great recipe Chef Tom. I like diced raw white onion on chili mac. I'm going to try your recipe soon.
Everything else is amazing
Oh man, this looks stunning! Got to make it for friends.
Chef Tom = Legend
How about a competition Texas red chili?
it's like home made Hamburger Helper!
Hell, Yeeaahhh! That kicks the crap out of Hamburger Helper😎
Man O Man that sure looks good.
Man, that looks great!!
Ooo Boy you made me feel 100000 more hungry then i was before watching this.😭😭😭
Ya had me at chili mac! Felt an artery clog just watching this, lol. The seasonings are on point. Nice touch with Malcom Reeds Killer Hogs seasoning. Knife skills were on point too! Great vid my man! 🤜🏻🤛🏻
Thanks for watching!
Looks stupid fire 🔥
Do you cook the macaroni seperately in a different pot or do you just cook it all in one pot ?
Great question! If you start the video at the 5:30 mark Chef Tom says, "once the cheese is melted in, we will add the macaroni noodles that have been par cooked for about 4 to 5-minutes, they are soft but not cooked all the way through." Enfold the noodles, spoon it up and eat! Thanks for watching!
That is one I'm going to do
So does doing this on the Yoder add some smoke flavor to the mix since you do the initial cook with the lid down? I'm just wondering how the flavor is different doing it on the Yoder vs the stove.
The Yoder isn't making much of a difference in this cook. Temp is too high and the lid is constantly open. I'd still use mine or maybe even cook this over charcoal on my kettle grill, simply because I'm out of touch with cooking on a regular stove!!
How much heavy whipping cream did you use chef Tom?
just enough!
1 cup. All his recipes on the website. It’s a really good site.
Culinary genius
Thanks for watching!
Looks good, look to make one for myself….
Looks legit
Chef Tom, how would you do this if you wanted to use fresh elbow noodles from scratch?
Not a fan of the beans, I like to add a smoked sausage or some left over smoked ribeye instead. Love the recipe chef, can't wait to try this.
then don't make it with beans?
Most people in Texas, not all, but most Texans don’t use beans in their chili, but I would eat that whole skillet by myself
That looks killer
Can you break down the Chili Cheese Burrito? Chili is one of my favorites for meal prepping. Let's get it wrapped up!
Bruh this looks good
Wow!
ohh boy
Did he drain the beef onion pepper mixture after browning? Seems like it could be pretty liquid and fatty if not
Looks mighty good! Might have to try it with some keto macaroni….!
Thanks for watching! Let us know how it goes!
Holy crap was this good!
Thank you, I now know what to do with my wagyu hamburger meat! Mine always came out of a box, but geez that's simple and much more appealing!
Make a gumbo!
Best way to trigger the military is make a good chilimac
Man, that's such a great combination that your taste buds won't know what is happening to them after a first bite.
Looks awesome! Smaller pan maybe? Lol 😂
I’d like to see your take on potato soup.
No beans in chili! Period lol.
Us here in Texas will tell you, you made bean soup not chili. Chili does not have beans.
cool. nobody cares.
@@wildjames ah, a non texan. You have no idea of how deep the culinary hole goes.
@@jesseeades1434 nobody cares
interesting. i would eat it.
Damn, that looks good. Thanks for this one, Chef.
How much smoke flavour actually gets picked up when you cook a typically baked dish in a smoker? I've heard of smoked pies and such - does that actually help?
It depends on the temperature you are cooking at and if you close the cooker during the cook. This one was cooked at 450°, so there isn't a ton of smoke flavor that gets in there at that temperature. You could cold smoke your cheeses the week before, if your want more smoke flavor. Here is a link: ua-cam.com/video/1xvioDVXqTQ/v-deo.html
Enjoy!
OK - I had to make this. First a comment while I watched his video - the “chili” portion of this dish I saw with 1.5 tsp of “chili seasoning” (So to speak) when a typical chili takes 3 tablespoons. So noted. Of course his dry sense of humor - “ask a texan” for beans in chili - NO…but I followed by adding beans nevertheless. While I was making this, I continued to see a conflict - HOW will I judge this - will I judge this as a new type of CHILI or am I going to judge this as a new type of MAC? Also noting his two tons of ingredients in a one ton pan - I started with a much larger one. When completed my wife and I dove in. We looked at each other….the smoke paprika was present, tomatoes present - mac and cheese present. No pablonos, no jalaps - no chili “like” flavor shined through. Next spoon we both said - mac and cheese with beans! Adding hot sauce did pep it up. Is it good - as it is - sure. Will it warm you up? Sure. IF I MAKE this again, it would be interesting to have 2 or 3 tbls of chili powder - and call it chili to taste THEN add the mac side of it. Will this be too much of a collision of flavors? Thanks to Chef Tom and his ideas!!!
Would you like to test SUV Doorstep ?
How about chicken Ala King on the grill? That would be a interesting twist.
oh man!!
Texans are chili snobs…. Ha ha love those folks
When will we see a collaboration of chef Tom and Malcolm Reed
Bro you used Panela cheese? Im in.
Fuuuuuuck, that looks hella delicious
I'm Starving You're Evil LOL Dis the season for chili :)
JUST SUBSCRIBED TO YOUR CHANEL ABSOLUTELY DELICIOUS
Thank you so much 🤗
No braver man than a man who calls out Texas and their chili beans…..
Chili Mac is not the same as Texas Red...both are delicious in their own right.
Well, I know what I'm making tomorrow night!! I never understood the regions that don't put beans in their chili. There's actually a chili cook-off here in 2 weeks, the association that is judging said "no beans." Clearly they're not from around here!!!
Am I the only person not understanding how 2 people didn't like this video?
2 Texans didn't like the beans.
What would we do without cows!
Looks good but I’m not familiar with the cheese aspect. It’s always been a chili and spaghetti/macaroni combo not chili macncheese. I’m from illinois.
Your “neighbor” from Indiana. We, my family and friends, do this. Highly recommend!
A yankee.
@@whiterabbit-wo7hw he said it was a Midwest dish is the only reason I commented. You don’t get much more Midwest than illinois. Even Steak ‘n Shake serves it. Indianapolis has a special name for it.
Chef TOM!!! What are you doing man??? I don't think you know any Texans. No beans in Chili. I'm a loyal follower and love your work... going to let this slide. Carry on.
It was a joke.
cool. nobody cares
You’d have had a big enough “boat” if you had left out those beans…
Oh no. Chef, you don't use tomatoes in Chilli! And Texas red has NO beans... im so sad. You always make such amazing food but this is sacrilege!! 😅
I don't want to put it in a bowl with hot sauce. I want to dump it in a bathtub and roll around in it.
Real Texas chili doesn't have beans.
Could you roast the 🌶 1st?
I’ve never watched a video on how to ruin a chili
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You always use a pan that’s wayyyyy too small and I know y’all have a store full of bigger pans. Looks delicious though
😂 Thanks for watching!
@@allthingsbbq 😂😂😂. On a serious note, I will make it up to the store one of these days
Everybody worries Texans and beans or no beans. Nobody caught the “Gonna need a bigger boat”. Chili isn’t all that popular in The New England states where is the out cry??
As per the TEXAS constitution, “There ante no beans in chili”.
cool. nobody cares
Yeah but have you ever had it out of a BAG!?!?!? You havent lived.
Nope, it is now chili and beans...If you would have used two pounds of meat, you wouldn't need the beans.