I used to play guitar in a band with a guy who competed in chili cook offs. I had no idea they dont allow beans in chili competitions. Been cooking chili for decades, I use red chili powder, paprika, cayenne, minced onion, cumin seeds, oregano garlic powder and red pepper flakes for my dry ingredients. I add red kidney, black and pinto beans for a "3 bean chili". It is really good , if you can wait it out, to let it all sit 24 hours for the flavors to combine then reheat and enjoy. Usually we add shredded cheddar, touch of cilantro and serve with fresh, heated tortillas. Thanks Mike.
Great stuff Mike, very similar to what I grew up on in Milwaukee, my Mom added elbow macaroni to make the meal go a little farther. While not traditional, works really well with kids.
Hey Mike... had to rewatch as we've got a Polar Vortex coming tomorrow in DFW. Thank you so much for taking the time to make these videos and your wonderful channel. Happy 2025 to you and Patty. Wishing you all the best.
Most of the chili recipes I have tried have been ho hum. I came across this one on your website last week. I substituted ground turkey, and everybody loved it! Thanks!!!
Thanks Mike….timely..this is the weekend I make my chilli..love watching others make their own …stirs up ( pun intended) ideas on how I might choose to make variations to my recipe ( admittedly borrowed from another) . This is the first year I made my own hot sauces and used it in my chilli for the first time. I am a fan of the 2:1 beef to pork mix.
I like black and red chili for the color and use hatch red powder , just got some Aji charapita chili's , and dehydrated them , that would be good , cant wait to try
My partner absolutely loves the smell on onions and garlic blooming.😆 I make chilli too but I have to say I love your korean chicken meatballs which we had yesterday and have leftovers for supper tomorrow. Yummy
We dehydrate our chiles and make different things too! I want to learn how to make those Okra snacks like they sell at the store but have not been successful thus far. Chili looks great Mike. Thankful for your channel :).
It may be the holiday season, but it's still chili weather and to break the monotony of left over turkey and dressing, along with the green bean casserole and whatever else, this is the perfect go to cold weather comfort food! Topping this recipe with grated cheddar cheese, sour cream, or even cottage cheese, with French fries on the side and a frosty beer to wash it all down.
Venison works well, subbed in bananna peppers as well, doubled tomatoe paste, and used one whole 28oz can of peeled tomatoes i braised myself, added half a beer. Used a crock pot as well instead of a stove top to allow it simmer and melt together longer
The beauty of chili, for me, is that it’s great by itself in a bowl, but works great in macaroni,over chips with cheese for nachos, over cheese enchiladas, on hotdogs and many others. You can thicken it or thin it to make it work, but one simple chili is very versatile. And is pretty inexpensive too.
I believe this will make good chili, and I have no objections. I’m sure you were just keeping it simple, but browned, cubed chuck roast elevates chili to the next level IMO.
Yes, I have a number of recipes here and on the site with browned beef chuck or similar, like brisket. Definitely delicious. Different recipes, though.
Hard to trust someone who doesn't like chili. LOL I like it spicy. When my kids were young, I made it milder and put a bottle of hot sauce on the table and let them do their own thing. Sometimes they overdid it but were good boys and toughed it out. They all like spicy foods now that they are grown. Nowadays I make big batches for myself and freeze it in smaller portions.
In Arizona, our Autumn lasts a week, then it's cold. Late September, I made two huge Dutch ovens of chili, and frozen in individual portions, too! I've got chili for the entire winter (maybe 😂).
Hey Mike this looks YUMMY but I have a question - do you typically use sea salt or kosher salt? Yesterday I used a YT recipe to make a boneless turkey breast with a rub and it came out extremely salty. It didn’t specify what kind of salt to use and I have a feeling that it should have been kosher and I used sea. Thx Mike 👍🏻
Hey Guy one of your subscribers what kind of dehydrator do you have I've been trying to find a good one because I bought your book, is it possible you have it in the book, if not what kind do you have, thank you very much sir.
I hope you enjoy my book! I have an Excalibur and a small Nesco, but I've been recommending COSORI as well, which works GREAT. I have it in my Amazon Shop under Kitchen Tools: www.amazon.com/shop/chilipeppermadness
Good overall except for the chili powder. Sometimes I will toast a few dried chilies and then make my own fresh chili powder in my spice grinder, but mostly I use a combination of different chilies, (jalapeno, yellow, green, maybe pasilla) peeled or blowtorched to remove the skin. I'm sure yours is good though.. The flavors of our youth and all.
Yes, I use whole dried chilies (lightly toasted for sure) in many of my chili recipes, though powder is really convenient and still delicious, especially when it is freshly ground. And yes, lots of fresh chilies. Consider this more of a base. And check out my other chili recipes, too! Cheers!!
That's supposed to be a Texas no-no, but not true. My ex-wife was from Texas and everyone in her family put beans in their chili. I'll bet the majority of people do. Oh, and it's both pinto beans and black beans for me.
I don’t think it should be a debate, I love a chili with beans, it is probably my favorite way to eat chili. Sometimes though, I like a chili that’s more like stew to put over rice, mmm mm been a while since I made a chili like that.
Dallas girl here... depends on what you're doing with the chili. In a bowl as a meal, beans are fine. On a hot dog or on top of enchiladas no beans work best.
I always add red kidney beans too, and I’m not a Midwesterner (native Noo Yawkah here). Call me weird 😁 but I don’t think you really ate chili unless you’re tooting afterwards. I also like to feel the burn’ 🔥 so I add things like Tabasco, habaneros or cayenne to my chili.🌶️ With all that said, that recipe is making me hungry 🤤.
You had me until beans. Lol. Beans are just a filler. Chiki originated without beans. Beans were added to make the chili more to feed the cowboys on the range during cattle drives. And made the chili cheaper to make.
Man! We’re eating this chili recipe right now, and let me say…AWESOME!! Thank you!
You’re very welcome! Enjoy!
I used to play guitar in a band with a guy who competed in chili cook offs. I had no idea they dont allow beans in chili competitions. Been cooking chili for decades, I use red chili powder, paprika, cayenne, minced onion, cumin seeds, oregano garlic powder and red pepper flakes for my dry ingredients. I add red kidney, black and pinto beans for a "3 bean chili". It is really good , if you can wait it out, to let it all sit 24 hours for the flavors to combine then reheat and enjoy. Usually we add shredded cheddar, touch of cilantro and serve with fresh, heated tortillas. Thanks Mike.
Fantastic story - thanks for sharing!
Wow excellent 👍👍👍
I just love this channel
Thank you!
Great stuff Mike, very similar to what I grew up on in Milwaukee, my Mom added elbow macaroni to make the meal go a little farther. While not traditional, works really well with kids.
I think it's a great filler, especially to please the kiddos. I wouldn't turn it down. Thanks!
Very nice. Thank you.
Hey Mike... had to rewatch as we've got a Polar Vortex coming tomorrow in DFW. Thank you so much for taking the time to make these videos and your wonderful channel. Happy 2025 to you and Patty. Wishing you all the best.
Thanks so much!
1st time here. Great Job.Thank You.
YUM! yes, you have me wanting to make a pot of chili!!!
Making for Christmas Eve. Can't wait.
Enjoy!
Most of the chili recipes I have tried have been ho hum. I came across this one on your website last week. I substituted ground turkey, and everybody loved it! Thanks!!!
Yes!! Perfect use for leftover turkey! I love it. Wish I had a bowl.
Mantap sambel nya pak de...🤤
Thanks Mike….timely..this is the weekend I make my chilli..love watching others make their own …stirs up ( pun intended) ideas on how I might choose to make variations to my recipe ( admittedly borrowed from another) . This is the first year I made my own hot sauces and used it in my chilli for the first time. I am a fan of the 2:1 beef to pork mix.
I love it! Thanks!
I like black and red chili for the color and use hatch red powder , just got some Aji charapita chili's , and dehydrated them , that would be good , cant wait to try
My partner absolutely loves the smell on onions and garlic blooming.😆 I make chilli too but I have to say I love your korean chicken meatballs which we had yesterday and have leftovers for supper tomorrow. Yummy
You can't go wrong with a hot bowl of chili! Thanks Mike. P.S. I substitute beer for beef broth
I love it!!
PERFECTION JOB 🎉🎉🎉🎉
We dehydrate our chiles and make different things too! I want to learn how to make those Okra snacks like they sell at the store but have not been successful thus far. Chili looks great Mike. Thankful for your channel :).
Please make a video about the chorizo and short rib video. That looked amazing
I did! I hope to get the published here soon. SO GOOD!
can’t wait to try this
Let me know how it goes.
It may be the holiday season, but it's still chili weather and to break the monotony of left over turkey and dressing, along with the green bean casserole and whatever else, this is the perfect go to cold weather comfort food! Topping this recipe with grated cheddar cheese, sour cream, or even cottage cheese, with French fries on the side and a frosty beer to wash it all down.
Yeah, you have to have the Anti-Turkey remedy handy. I agree.
Im making this soon with plant based meat and no broth for a vegetarian version. Nice recipe
Thanks!
Venison works well, subbed in bananna peppers as well, doubled tomatoe paste, and used one whole 28oz can of peeled tomatoes i braised myself, added half a beer.
Used a crock pot as well instead of a stove top to allow it simmer and melt together longer
Sounds like you really enjoyed it!
The beauty of chili, for me, is that it’s great by itself in a bowl, but works great in macaroni,over chips with cheese for nachos, over cheese enchiladas, on hotdogs and many others. You can thicken it or thin it to make it work, but one simple chili is very versatile. And is pretty inexpensive too.
Very similar to how i make it, except i use stewed tomatoes and tomatoe juice, instead of the tomatoe sauce. Im def gonna try you're way though 😊
I believe this will make good chili, and I have no objections. I’m sure you were just keeping it simple, but browned, cubed chuck roast elevates chili to the next level IMO.
Yes, I have a number of recipes here and on the site with browned beef chuck or similar, like brisket. Definitely delicious. Different recipes, though.
Hard to trust someone who doesn't like chili. LOL I like it spicy. When my kids were young, I made it milder and put a bottle of hot sauce on the table and let them do their own thing. Sometimes they overdid it but were good boys and toughed it out. They all like spicy foods now that they are grown. Nowadays I make big batches for myself and freeze it in smaller portions.
Excellent!
In Arizona, our Autumn lasts a week, then it's cold. Late September, I made two huge Dutch ovens of chili, and frozen in individual portions, too! I've got chili for the entire winter (maybe 😂).
After living in Texas for quite a while, I also add a tube of chorizo.
Yes, chorizo is one of my very favorite additions. YUM.
@ChiliPepperMadness
Being the day after Thanksgiving, I'm thinking left over turkey 🤔
@@chrissnoett3060 I do a white chili with the left over turkey! Yummy stuff
That is an awesome apron. Where can you get those?
Thanks! It's an X-Chef apron. It was a gift. I wish I could find another!
Thx a lot +++
You're welcome, enjoy!
❤❤❤
Hey Mike this looks YUMMY but I have a question - do you typically use sea salt or kosher salt? Yesterday I used a YT recipe to make a boneless turkey breast with a rub and it came out extremely salty. It didn’t specify what kind of salt to use and I have a feeling that it should have been kosher and I used sea. Thx Mike 👍🏻
I use sea salt typically, small grain, in regular cooking. Flaky salt for finishing. I hope this helps!
@ Thanks, Mike!
Could have been pre brined. I’ve been bitten by that.
Hey Guy one of your subscribers what kind of dehydrator do you have I've been trying to find a good one because I bought your book, is it possible you have it in the book, if not what kind do you have, thank you very much sir.
I hope you enjoy my book! I have an Excalibur and a small Nesco, but I've been recommending COSORI as well, which works GREAT. I have it in my Amazon Shop under Kitchen Tools: www.amazon.com/shop/chilipeppermadness
😘👌
Looks amazoids..
Spot on. Enjoy the recipe! =)
Good overall except for the chili powder. Sometimes I will toast a few dried chilies and then make my own fresh chili powder in my spice grinder, but mostly I use a combination of different chilies, (jalapeno, yellow, green, maybe pasilla) peeled or blowtorched to remove the skin. I'm sure yours is good though.. The flavors of our youth and all.
Yes, I use whole dried chilies (lightly toasted for sure) in many of my chili recipes, though powder is really convenient and still delicious, especially when it is freshly ground. And yes, lots of fresh chilies. Consider this more of a base. And check out my other chili recipes, too! Cheers!!
Oh and I must cut my hair...the steaming time😮😮😮😢😢😢😢chilliiiiii😮😮😮😮😮😮time❤🎉❤🎉
I gotta drain the beef.
I'll start the bean/no bean debate... I always add red kidney beans.
gross
That's supposed to be a Texas no-no, but not true. My ex-wife was from Texas and everyone in her family put beans in their chili. I'll bet the majority of people do. Oh, and it's both pinto beans and black beans for me.
I don’t think it should be a debate, I love a chili with beans, it is probably my favorite way to eat chili. Sometimes though, I like a chili that’s more like stew to put over rice, mmm mm been a while since I made a chili like that.
Dallas girl here... depends on what you're doing with the chili. In a bowl as a meal, beans are fine. On a hot dog or on top of enchiladas no beans work best.
I always add red kidney beans too, and I’m not a Midwesterner (native Noo Yawkah here). Call me weird 😁 but I don’t think you really ate chili unless you’re tooting afterwards. I also like to feel the burn’ 🔥 so I add things like Tabasco, habaneros or cayenne to my chili.🌶️
With all that said, that recipe is making me hungry 🤤.
You had me until beans. Lol. Beans are just a filler. Chiki originated without beans. Beans were added to make the chili more to feed the cowboys on the range during cattle drives. And made the chili cheaper to make.
LOL for sure.
I noticed that “really hot” joke went over like a fart in church. 😂. It’s was a good effort however. 😊
Yeah, like most of my jokes. Ah, well.
Chili without beans is not chili. It's meat stew.
It is an eternal discussion.
I could tell where you grew up just buy the inclusion of kidney beans. Definitely a Midwestern recipe. Looks Dank
Yep, grew up in the Chicago area. Thanks!!
@ChiliPepperMadness I'm originally from Cleveland Ohio
Fellow Midwesterners!
That’s a stew. Not a chili.
What is a chili? If not a type of stew? Alas.
@@cgafrisco2837 it is a stew basically