Chili Cook Off Winning Recipe
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- Опубліковано 17 бер 2023
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Ingredients:
2 lbs meat of choice
1 Lg onion
1 jalapeño
1 qt beef stock
42 oz crushed tomatoes canned
28 oz roasted diced tomatoes canned
28 oz beans of choice canned
8 oz canned chipotles in adobo sauce
8 oz canned green chilies
12 oz room temp beer
4 tbs chili powder
1 tbs cumin
1 tbs coriander
1 tbs cinnamon
1 tbs granulated garlic
2 tbs smoked paprika
1 teaspoon cayenne powder (if you like it hot, if not, omit)
1 tsp hot cocoa powder
3 tbs brown sugar
2 tbs Worcestershire sauce
3 oz honey
Hope that helps and be sure to cook slow and low at least 3-4 hours
It has to taste “right” before you stop!
Enjoy and let me know how you like it
I stopped using chili powder a few years ago and now use dried ancho chili pepper. I rehydrate the peppers and remove the seeds then purée them. Adds a nice smoked flavor to the chili. Looks like a great recipe.
Interesting…..definitely makes sense.
Thanks again Mike!
I make my own chili powder using a combination of Guajillo, New Mexico, and Chiles de Arbol (plus other spices), about twice per year I make about two pounds of it and some gets used to make my dry rubs for barbecue. The depth of flavor I achieve doing so blows away any commercial chili powder I've ever had. I started out making small batches until I got the amount of each pepper right so that the smokiness of the Guajillo, the fruitiness of the New Mexico, and the heat of the Arbol were well balanced. It's a bit of work processing everything and sifting it into a fine powder (you can occasionally end up with some teary eyes if you're not careful) but it's worth it for the convenience and it makes nice gifts for friends that cook. Using anchos the way you are is also a good choice though, very nice flavor to them.
The nice thing about making dry chili powder and rubs is that I use them all the time with very little fuss, and the main rub I make works really well with chicken, beef, and pork (haven't tried fish yet but need to grab some salmon some time as I think it would hold up.)
Wow!
Very interesting, thank you so much for taking the time to share m, we truly appreciate you!
Great idea on the anchos which I have on hand for pork. The chili seasoning is top importance for a dish called CHILI‼️ And while I'm here... canned ingredients and old spices do not a blue ribbon chili make.
@EGlideKid when I saw stacked canned goods after the blue ribbon title, I laughed. Then, the spices from cheap sources 🤭 I didn't believe it... so if they won with that ridiculous 'kitchen sink' concoction, then the whole area has low expectations for chili. It may be true, but it's absolutely embarrassing.
Something I recently tried and really enhanced my Chili was using dried Guajillo peppers, dried red peppers, and the canned chipotles in adobo sauce. At the end of the cooking process, take all the large peppers out and blend them into a thick paste and add back into the chili. Really helps distribute the flavor and spice level evenly throughout. I've never added cinnamon before but I'm going to give it a shot next time and test it out. Thank you for the video!
Thank you!
Dried peppers are absolutely a secret; a few more lesser known flavor kickers to add are: thai fish sauce, hondashi granules, mushroom powder, celery seed, sesame oil, instant coffee (in beef chili), and ginger.
Gotta be careful with the ratios, but they can add a surprising amount of savory "something" to the chili if done in the right amounts. The ginger in a tiny amount can help the lime taste more citrus-y.
Mushroom powder adds an earthy richness; celery seed just boosts the savory flavor (due to the nitrates); sesame oil in a small amount kicks up the savory factor a ton; fish sauce is sweet, salty and savory; hondashi is basically an instant +3 to savoryness, but use too much and it'll start to taste fishy.
People love the chili I make but when I list out the ingredients, they tend to go: "i'll just wait until you make more".
You can just put those peppers ina pan dry fry them and then just soak in broth and blender and fry that all up with all the other chili stuff. Then it adds flavors the whole cook.
I’m making it tonight! So far so good and tastes like I’ll be making it my own! Thank you!
Enjoy and let me know!
I tried this recipe and it was actually extremely delicious!! I can see it winning contest! It has almost a Cincinnati taste. Thank you for.the recipe!
That’s so great to hear! I think you’re on the money with Cincinnati flavor. Everybody seems to think it’s supposed to be a Texas chili because the gentleman that gave me the recipe was from Texas. I wish I knew more of the backstory but that’s all I know! Thanks so much.
Love chili and been in a cook off and know a good one when I taste it! Love a change from the traditional and this one looks amazing! Ill have to try brisket and add some of those ingredients! Thanks for sharing! Making it tonight 😊
Awesome, thank you so much. Let me know how you like it!
Awesome! Gonna be trying this recipe tomorrow. Thanks so much
Awesome, enjoy!
I have now made this twice. The first time without the Cayenne, the second time with. My personal preference with the added heat of the Cayenne. Great recipe. thanks for sharing.
That’s awesome, thanks so much for sharing your results!
We appreciate you!
Always looking for new things to throw into my chili so this is great. Good, job man!
Awesome, hope you enjoyed it!
Found this inspiring and you’ve impressed me to give this a shot with a few twists of my own. Much appreciated.
Thanks so much, enjoy!
@@godfatherbbqitalian Just won second place in a cook-off with this yesterday with none leftover for me to enjoy!! Turned out amazing. I used Tri Tip.
@@jonathankolson7907
Congrats my friend!!!
That’s awesome 👏 👏👏
GOTTA caramelize the onions before over crowding the pot. give the onions their own 5-10 minutes to release that beautiful golden brown flavor
You could
Looks amazing. Can’t wait to make it!
Thank you, please let us know how you like it!
Chili is one of my food groups. I cant wait to try this, looks like theres about to be a flavor explosion! Thanks for sharing.
Yes, it truly is great. Let me know how you like it please!
Thank you
Looks Fantastic
Thanks Robert!
Thanks for sharing! Can’t wait to try it.
Thanks Bill!
You're a great teacher brother. Love your videos. I have so many of your videos that I'm going to try. I'll add this one to the list. LOL
That’s so awesome, can’t thank you enough!
Man alive. Thank you so much for sharing this one. Going to be making this somewhat soon. Just made a large batch of my chili today so I have to wait a bit.
Awesome, please let me know how you like it.
Thanks for the comment!
absolutely delicious! had to alter a little bit. Poblano peppers instead of jalapeno. beef bouillon instead of beef stock (ran out of room in the pot), same with the 2 cans of diced tomatoes... no room. but wow, it was GOOD! thank you for sharing
Awesome, thanks so much!
Great recipe.
Thanks Sheila, we appreciate you!
I liked the story that goes with this chili recipe. Don't have all the ingredients but I got most of them. Making it as I speak. After few hours I got something fantastic from following your recipe, best chili I ever had. My husband loved it too. Thank you so much for sharing, you made my day.
Btw, don't change a thing for your video making, I hate those 10 seconds recipes. They make my head spin😅
That’s awesome, thanks so much for your support and so happy you enjoyed it!
Love the simplicity of your chili your going to get great flavor profiles because of the powdered seasoning, everyone seems to love my chili cinnamon is a trick 😉 it throws off the guesswork but instead of using smoked meat I use the chunky ground beef and smoke seasoning from Winn Dixie they have several wood flavors but I use hickory and pecan but hey if There was ever any brisket leftover lol great idea but the guy was a Cowboy thank you so much I am using the canned peppers next time
Thanks Jeff!!
We appreciate you sharing!!
With the cinnamon and cocoa, this has the feeling of a Cincinnati chili. I see the skyline hot sauce there as well….
Yes, I can see that too
Thank you!
I’m going to try this recipe looks awesome
Please do! Let me know how you like it.
I often add a couple tablespoons (depending on how much chili I'm making) of cocoa powder in my chili, kind of makes it a molé. I also use 1/4 teaspoon of baking soda to tame the acid from the tomatoes. And when I brown the ground beef, I get it very dark, almost caramelized.
Adds great depth….
Thanks for sharing!
It’s simmering.. Smells great. Can’t wait to eat it. 🙏 Thank you
Let me know!
Next level flavor! Gonna use one less can of tomatoes next time. Thanks again!
@@memjay9932
Awesome! Happy you enjoyed it
Thanks again
My suggestion would be to add the dry spices to onions to let them toast in the oil before you add your wet ingredients. this really really enhance the flavors of the chili powder and things.
I guess you can, just not how I was explained this recipe. Thanks for the input!
Blooming spices is now SOP for me. So much better flavor.
Going to try this tonight
Awesome, enjoy!
Thanks for your support!
Smokey,sweet and savory pretty much wins everything.
No doubt!
The idea that a Texan put beans in chili was hilarious!!!
I thought so too but it’s not a traditional Texas chili
Bean soup. Not chili.
Do you drain your beans or wash them prior to adding them to your pot? Sometimes they are in a thick clear liquid and I wonder if there is any difference! Looks delicious and I can’t wait to try this recipe, thanks for sharing!
Yes, enjoy!
Interesting recipe cinnamon is a great ingredient really lifts the flavour, nice one.
Thanks so much, appreciate you!
This chilly is phenomenal.
Thanks Jason!
Looks good brother
Thanks and happy thanksgiving!
Don’t personally use any of the sweet elements but going to try. Most of the others I use or have used.
The biggest fairly uncommon chili ingredient I use now that gives it a super unique flavor that I love is cilantro.
Thanks so much for sharing!
I make something similar and after Thanksgiving since I smoke a turkey I will use that instead of brisket .
Great idea!!!
Thanks
Is that Hot Cocoa mix (ie sweetened for hot chocolate) or straight bakers cocoa?
Great question…..that was sweetened. (all I had on hand)
The recipe however does call for unsweetened.
I didn’t taste any difference though.
Thanks again Rick!
One of the ingredients in General Pattons famous chili was dark chocolate. I've tried it and it actually works well
Sounds on point
This is similar to my version. Add an equal amount of strong brewed coffee of however much beer you used.
Yes, I’ve heard that, I’ll give it a shot next time….
Thanks for sharing!
Padrino Great Video, Great job on explaining the Recipe. 🌶️🥘👍
Thank you my friend!
Great video! Thank you for taking the time to share your recipe. I really appreciate the addition of cocoa to the ingredients. I also use unsweetened dark chocolate as a secret ingredient in my chili, which is inspired by the traditional Mexican sauce, Mole. Mole is a complex sauce made with a variety of ingredients that give my chili a unique and delicious flavor that no one has been able to figure out. I'm from Texas and never use beans in my competition chili, but when cooking at home, I prefer to add red kidney beans and pieces of skinless Andouille or venison sausage to my chili. I've even been known to use Quail. I've used all of your ingredients in my various chilis. Some hits and some misses. A good chili is about the balance of the ingredients used. I'm looking forward to trying out your chili next week. Thanks and Take care.
Thanks so much, we appreciate you!
First off thanks for your recipe!
2 questions
How is the spice level with the can of chipotle in adobo? Is chipotle like jalapeños and huge variance in spice level?
I believe you said a tablespoon of cinnamon. Does this amount stand out in overall flavor at the end?
Once again thanks for the recipe and I really like the depth of seasoning you use. One of the best I’ve ever seen.
Thank you, the spice level is relatively moderate. Not too bad at all. I’m not a huge spicy chili fan. The cinnamon is a nice enhancement and those stand out. As well as the Cocoa
@@godfatherbbqitalian Wait, did you actually use a whole _tablespoon_ of cinnamon? That seems like an awful lot. I've always heard that you don't want a cinnamon flavor to stand out too much in chili, but rather have it be in the background. Seems like a teaspoon would be more appropriate.
@@mobus1603
I have always used a tablespoon and it’s perfect, never overpowering
I would use less for a smaller batch
Thanks for the question and your support!
@@godfatherbbqitalian
Thank You very much for your effort. I made this and it was WAY too sweet! To each his own, but not for us!! 😊
@@TheTommyboy63
Sorry, but thanks for trying it
I’ve been using Oktoberfest in my chili for a long time. Won a chili cook off long ago. The flavors are great in chili. Edit: A good Bock works well too
Makes sense
Thank you!
Guinness Extra Stout, it has a deep, malty flavor that adds a complex character to the finished product. Never won a contest, but everyone raves about my chili.
@@edpoe1108
Yes, it does…
Thank you!
Delicious!
Thanks!
Incredible restraint to add that beautiful brisket and not score a few pieces for the chef! 👏🏼
😂😂
In my 20's I dated a girl who was working at Wendy's.
Her manager participated in the local annual chili cook-off that had around 50 participants, and after he ended up winning 1st place he shared his "secret" recipe with her.
Apparently he entered the chili that was on the Wendy's menu, but instead of putting 1 Wendy's seasoning packet as called for, he put in 2!
😂😂😂
😂
Cocoa powder is a game changer ♥️
Definitely
If time is not a constraint, I wonder if taking it to the point of adding the final ingredient..hour 3?... then moving it to a crockpot on low for 6 hours, may take it over the top...I think I'm going to try that. Thanks for the inspiration!!!
Sounds good, thank you!
Hello Godfather really digging the channel! do you know the size/ how many quarts that pot is? I have a 2qt thinking that it's too small
I believe it is a 9 quart, not 100% sure but pretty sure. 2 quart I would say is definitely too small. I would think at least a five or 6 quart pan would be needed.
@godfatherbbqitalian Thank you keep up the great recipes!
@@mrmikev1
Thanks so much!
Might try this over the top on my smoker.
Do it!
Alton Browns homemade chili powder is sensational.
Chasen’s chili from the famous Hollywood restaurant of the 50’sand 60’s is over the top. This one will impress.
Liz Taylor’s favorite, along with the other stars. Contest winner anytime. Enjoy😊
Thanks!
Looks like it will be very tasty
It is, thanks so much!
Your chili is very similar to my own recipe and you have all the same building blocks. Kenji Alt Lopez goes into why what you are using works in his best chili ever recipe at serious eats. Chocolate, anchovies (worcestershire) all those umami and meaty ingredients. If you want to try a couple of different things, for meat I primarily use smoked pork belly now with either ground beef or italian sausage. I use to use Boston Lager but have switched to a coffee beer (Coffee Bender by Surly). About 30 minutes before serving I dump 2 oz of bourbon in. Even though my chili is all pork it comes off as very beefy because of things like soy sauce, fish sauce, worcestershire and coffee.
That sounds amazing, I will definitely give this a try. Thanks for sharing.!
Ooooo. I was going to use some Marzen I have on stock, but coffee and porter/stout sounds WAY better.
The skyline hot sauce is a power move
Love their products!
Have you tried making it without the brown sugar/honey for folks avoiding extra sugars? Would it lose a lot of flavor?
Yes, I have, and it’s excellent. The sweetness just adds a little sweet and sour note. But by all means, it’s really the beer and the cocoa that make it different. Enjoy!
@godfatherbbqitalian awesome, thanks for the reply and the recipe definitely going to try it!
Chili with no beans belongs on a hot dog or hamburger. The chili you made here belongs in a bowl with that shredded cheese and a big spoon. Very interesting , tasty, and good chili recipe ! I’m from NC and think it’s really good . Put half the honey and brown sugar and thought it was spot on .
Thanks so much, we appreciate you and your support!
Does it make a big difference if you start the veggies and beef on stove top then switch to a slow cooker?
Probably not
Thanks. Should have listed the ingredients in the description
Yes, you’re right
Going to start including
Thanks for your input, it’s important!
@@godfatherbbqitalianyou can still add them in the back end of YT!
Do you have the chili recipe posted somewhere?
Unfortunately I don’t
I tried a chili years back during an office chili cookoff and pried the secret ingredients out of the "winner." Found out that it was actually his award-winning chef son that made it and he used Nutella and peanut butter. The flavour was so interesting and incredible I have attempted to replicate in many times over the years, coming really close. Realized that it was just the cocoa in the Nutella that added to it, so started using cocoa powder and nixed the Nutella as it made it too sweet. I think the last time I made it the chili actually turned out better than that winning chili.
Cocoa is the key!
Thank you for sharing!!!
Very interesting. Not sure if it works in a similar way but one time years ago I threw together some chili for a cookoff and I added a pot of coffee to it while cooking it (around that time I had been using coffee rubs for brisket and figured what the heck) and the resulting chili was amazing. I haven't really made chili again in the years since but now thinking about it might start dabbling around with it and trying some things with cocoa and coffee to see what happens.
This Mexican restaurant I used to frequent had a peanut butter and chocolate in their chili. Was the best. Definitely a different flavor, I think it also had some cinnamon. Damn was it good. Thanks for the recipe.
Are the black beans drained and rinsed or just add the can?
Just drained
I would say the keys to award winning chili are: Dried chilies, rehydrated, seeded, puréed (1/2 to 3/4 should be ancho). Chipotle in adobo sauce. Fresh garlic and lots of it (1-2 whole heads). Habanero, 2-4 per pound. Brown the meat so that some of it is crispy browned, key to deepening the flavor. Rich, Homemade beef bone stock. Slow cooking, 4+ hours usually, at bare simmer.
Towards the end you balance out the flavors between salt, vinegar, brown sugar, dark chocolate (for a tiny bit of bitterness if needed), just a little bit at a time and then taste. I would not add jalapeño or seranno.
Sounds great!
Thanks for sharing!
Where do you live Chief? That looks like a bottle of Skyline Hot Sauce. And many of those ingredients are used in Cincinnati Style Chili.
😂 live in Cape Cod from Boston. However, we are a Cape league, host family for a college baseball and one of our players last year was from Cincinnati and brought us a bunch of stuff from skyline. Lol. Great stuff!
Hmmmmm, The last National Chili Cook Off I was involved in, whole or chunks of all vegetables were an instant DQ. I'm thinking "banned" is only folklore. Good story though, looks good! Thanks.
Thanks my friend, I’m not sure what type of chili cook off he was referring to. But definitely he never used the word National. Appreciate your input. Thanks again!
Nice recipe! You must be from Cincinnati to use Skyline hot sauce.
No, but it was a gift from a friend from Cincinnati.
Thank you!
This recipe is very similar to what I use! I don’t use chocolate, cinnamon, honey, or coriander but rest is similar. You’re right, the fire roasted tomatoes are key along with the beer and Worcestershire and Jalapeño. You’re missing salt and pepper. I sometimes put poblano pepper but other green peppers work too.
My secret ingredient is 1 TBSP of Marjoram. I don’t know why it works but it does. Also fat is good for you so I don’t drain the fat from the beef! That makes it really good. Also getting all water out of the meat allows temperature to rise and essentially fry the meat and really brown it! Very important. I use Shiner or really dark, black beers but light beer is better than not adding any.
Recommend using real garlic instead of the powder. On chili powder I like to use two kinds from two vendors. Need to taste the powder and make sure it tastes good raw, some powder tastes bad and bitter so don’t use those. Mixing chili powder makes it more neutral tasting. My favorite after trying every one from Kroger by far is Adams chili powder
At the end of the cook, I add salt, sugar, and cayenne pepper till those flavors are perfectly balanced. Balance is so important!
Serve with cheddar cheese and green onions on top!
Whenever I submit to a chili contest, I’m always the first to run out. People keep going back for seconds and thirds! You are on to something!
Thanks so much for taking the time to share all that… there’s some serious additions/changes that I definitely will try.
Much appreciated!
He added salt and pepper. You must have missed it;.
This is my exact recipe. How did you get this?
😂
Thanks for using the beer I make.😊
Love it!
Thank you
Hello, what is the engridient you mentioned at 6:31. Did you say hot cocoa?
Yes!
Thank you!
Any brand in particular?
@@Good_Things_To_Know
No, just unsweetened.
I grew up just outside of Lubbock and this is the first time I have ever heard someone from there putting beans in their chili. I bet they keep a low profile. LOL
Probably 😂
Looks like a great recipe!
It’s a great one!
Do you rinse the black beans?
Just drained
Okay, so i halved exactly all of the sweet elements. I let it simmer for 4 hours. I have to admit, this is a VERY unique but delicious chili. Very good. I also added the beans the last hour so they were not mush. I was very skeptical, but this flavor is something worth tasting. Again, i halved all sweet ingredients.
Thanks so much for giving it a shot!
Chili is by no means my forte, but I love this version and glad to have your endorsement!!!
I got to the point of the video ingredients and started to lose interest immediately once I saw all of that sugar. Thanks for posting this comment. I may try the same. Otherwise... I can tell you right now, I won't like it. I don't like sweet things unless it is desert. Too much sugar in everything people cook and eat these days.
@@TheVTRainMan
I haven’t had it without, but I’m sure it would still be very good. Sorry, not my recipe just sharing it.
Thank you though.
@@TheVTRainMandont know till you try
Beans never go in chili
Why are people so mean on the internet. The mean comments are not warranted. There are many ways of making chili. Different regions in the United States alone, make it differently. Grow up people, lighten up, respect mankind and have a little fun!
Yes, unfortunately ignorance runs rampant online.
Thanks so much for your support!
Great recipe! There are some great suggestions in the comments, next month perhaps you can make a version that includes a few of them? My suggestion is to actually taste the beef broth you picked and compare it to Better than Boullion beef concentrate (made into broth per the directions). I’m pretty sure you’ll never buy that carton of flavourless stock again.
Yes, great idea. I’m very familiar with better than bullion. I use it quite a bit actually. I use the chicken better than bullion a lot too.
Thanks for your support!
Man tell your story. The complainers can take a long walk on a short pier. That looks tasty bro!
I Appreciate you, always gonna be haters bro, comes with the territory 😂
I made this today with only a couple slight differences but basically followed the recipe. I ate the bowl I fixed for myself cut I ain't about to waste no food but it wasn't really for me. It's just too sweet, maybe it's me and how I've been conditioned to perceive chili but if I were gonna do this recipe again I'd leave out the honey and just maybe add the smallest pinch of brown sugar to balance the spice and acidity from the tomatoes but even then I'm talking like a quarter teaspoon. And I'd dial the cinnamon down to about 1 teaspoon.
Sorry it wasn’t to your taste. Thank you so much for giving it a shot!
@@godfatherbbqitalian Of course! Thank you for the wonderful content. I been making chili over 20 years now all on my own, no one ever taught me anything and I've landed on what I call "Texas Chainsaw Chili" with beef shin and ground beef, black beans plus an array of peppers including jalapeno, habanero and pablano as the foundation. Sometimes I'll fire roast the peppers and smoke the shin if I have all day but other than that I lean hard into the chili powder, cumin and paprika among other spices. It's very savory usually very spicy and great for lots of toppings, foritos, sour cream, cheese, guacamole, diced red onion etc. Any how, I'm making your grand parents Sunday Sauce next, I'm sure it's gonna be delicious!
Chili is a many-splendored thing. I've never considered using brisket before, but it doesn't sound bad and chili has always been about about using the cuts of meat at hand.
I would say this. Lose the coriander, stick to regular paprika and use a dark baker's cocoa powder instead of cocoa mix.
And if you need to thicken things, a tablespoon or two of flour mixed with water or two to three tablespoons of cornmeal late in the cooking process.
This recipe has been so good to me for 30+ years, I wouldn’t change a thing, but thanks so much for sharing!
Trust me, I'll try your recipe as is first to see if it opens my eyes, coriander and all. Do you think it would approximate with fresh brisket and a little liquid smoke. Or could I just go with 85-15 ground beef?
@@ubermo1182
I think you would be fine with any type of meat. If it’s not cooked, obviously brown it first. I would not and add any other elements such as liquid smoke to it.
Thanks and please let me know how you like it!
Many thanks!
What size Dutch oven is that?
Not sure but definitely one of the bigger ones made
Thanks!
How high of heat did you cook at?
Low simmer
Could this be done the same way in a slow cooker? On high for 3-4 hrs?
Tough question, but logically the time works on high in a slow cooker. I would just test it obviously before serving it. If it’s not done, let it roll until it is. I do think that timeframe would work though. Let me know and thank you!
Let's be hones, if you are making chili it will pretty much be similar.
Tip: You should add your beans nearer to the end of the cook, not the beginning. You can pretty much add any beer, but to me a stout like Guiness is a good choice, or you can go with a coffee stout, which I prefer.
Thank you!
Again, just sharing the recipe I cook
Chili as I state in the video is not my forte but if you read the recent comments we just had a 2nd place winner in a cook off using this exact recipe
"I won a chili cookoff" is the most divorced uncle coated brag lol
😂😂😂
I think you might be right!
Chili cook offs are fun and can be highly competitive depending on the level. The serious ones produce amazing flavors. Store bought chili powder is rarely a good journey, hence now the creativity.
Is there a way to get a written recipe?
Unfortunately I don’t have a written recipe.
If you want to email me at godfatherbbq12@gmail I can send you a list of ingredients and measurements.
Thanks!
If you have a list of ingredients & amounts, isn’t that a recipe? Can’t you just post it so people don’t have to keep asking you over & over? 🤔
All you’ve got to do is add MSG. MSG enhances food flavor.
Sounds good!
What happened to the chocolate mix? You didn’t put it in.
It’s in the bowl with the rest of the dry spices.
i dont get the "no beans" people. its beans. it doenst really change the flavor. the beans basically taste like whatever else you put in the chili
I agree but respect all opinions….thanks for your support!
Gret recipe,no doubt it needs a 6-8 hoir cook time
Thanks so much!
Do you have a recipe
No, I cooked the recipe from my memory on the video. If you’d like the ingredients, I do have those specifically. Just email me at godfatherbbq12@gmail.com
Thanks for your interest!
I like the recipe all but the Goya beans I don’t do anything Goya they’re pretty nasty. Any other bean would be great. Thanks for the recipe.
Thank you!
Looks awesome thanks for sharing! Dont listen to the chilli critics lol. Chilli, is is personal preference, there is nothing set in stone with chilli. Alot of classic recipes are different.
Thanks my friend, appreciate you!
@godfatherbbqitalian no worries, my friend . Don't want you to become discouraged from any negative crap. I'm a huge chili guy, and I can see from your chili that it is awesome! I'm looking forward to checking out more of your videos. Peace
@@theseeker6097
Yes, thanks again!
Not worried about a few haters😂😂
Gunga din approves!
Love it, thanks Hoss and gungadin!
so this dude trusted you with his family recipe and you're putting it out on the internet? wow
Yup
I always throw some chorizo in my chili🤤
Nice!
Thank you for sharing this recipe. This will be my next chili cook. The purists can kiss my grits. There’s no chili without beans. It’s just a pot of meat soup without beans, and i’m a life long deep souther. Chili without beans was invented by the dumb cowpokes who were too tired after chasing cows all day to make proper chili. I love the smoked brisket. If you don’t have brisket, throw a Chuck Roast on the hot grill and sear it real good.
Thank you my friend, we appreciate you!
I combined this recipe with another. Out of 16 participants I took 1st.
Awesome, congrats and thank you!
Exact amount of stuff you put in right now nobody knows what you have in there when I was pregnant with all how much herbs to put please clarify it looks really good I like to try it
It’s all specified at the beginning of the video.
Thank you
The cinnamon and coco . That's kind freaking me out. Or am I the only one.
Definitely not, give it a shot!
Texas red, especially a competition chilli will never have beans. No fillers are allowed.
Interesting
The secret in the recipe is Scott Tennerman's parents
Interesting
I can tell by the accent it wont be real chili. But good job on the northern version
Pretty damn good for a Yankee😂
Thanks for your support!!
You never had _Carol Shelby_ chili.
Nope but I hear good things about the packets, are you referring to them or the chili itself?
Thanks!