Texas Brisket Chili
Вставка
- Опубліковано 30 вер 2019
- Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill to share his version of Texas Chili. Homemade chile base, no beans, and best of all... smoked brisket! BUY featured products HERE: www.atbbq.com/products-briske...
Full recipe: www.atbbq.com/thesauce/texas-...
I've been noticing a lot of Killer Hogs products in the videos lately, and i agree they are all great. What i want to see is the collaboration of Chef Tom and Malcolm Reed. The two best video slinging pitmasters on the web.
I second this!!!
I could not agree more. Definitely my two favorites!!!
Amen. Love them both
Oh ya... a friendly cook off - maybe 2 of them, each one going into the other's domain and cook something special !
100% agree
Man, I’m from Mexico. Every time I see one of your videos I’m amazed by the amount of things you know about different cultures and their cuisine. I can tell by a lot of your videos that you really like Mexican “touch” in your food! The video about the Korean bbq was really nice too. You giving all these tips and advices about local or regional food is really cool(Like the chiles) keep up the good work!
The moment that piece of brisket fell to the ground..... man, I know that feeling.
I just waited in terror waiting for Tom to yell NOOOOOOOOOOO!
The piece of brisket that fell hurt my heart. I’m claiming 5 second rule off camera. 😂🤣😂
Can you tell more about peppers. Did you buy dried or did you dry them. Would fresh work.
Watching from Shiner Tx where Shiner beer is made. Thanks for the shout out Chef Tom and awesome job as always!
As a Texan, I am very happy with your representation of TX style chili. I usually cringe when people use TX style in their label. Well done sir!
We don’t use a “coffee” anything rub lol, stop
And we don’t use Hickory on anything 🤦🏻♂️
@@dallas0327: and we always use BEANS! Beans are a must in a true Texas chili.
@@mobus1603 NOOOOO Beans do not belong in Chili in texas....
@@ThornhillSquared: the original chili queens of the 1800s in Texas always served beans either alongside chili or added them to the chili. If you don't like beans, then don't put them in your chili.
Texas guy here. So I made this recipe yesterday. Brought it in the office for everyone at work to have for lunch. Absolutely crushed it! People were saying it was the best chili they’ve every had. Chef Tom is truly a one of a kind pit master and these recipes are top notch. Keep up the great work!
That's great! Appreciate it. Thanks for watching!
Just when I thought it couldn't get any better... in comes the shiner!!! lol Hello from West Texas!!!
I stock up on London Broils when it's buy one get one free, specifically for chili..... I smoke low and slow until about 160* to 170*, then I assemble my chili and simmer for several hours, I also use half a bag of onions that I smoke along with the meat until they become very very, tender. More tender ='s more sweet! It all gets chopped and thrown into a pot to boil/braise.
I love how everyone has there own version of the same thing, I only wish I could sample all of these different versions!
The color on that is RIDICULOUS. 🔥
Another mouthwatering recipe. So simple and so good. Thats why I love barbecue. Thanks to Tom and the whole crew for these incredible pics! A real fan from germany…
Nice to see you use Shiner Bock, you have at least 3 viewers that I know of from Shiner, me and my 2 brothers subscribe. Awesome job as always Chef Tom.
Speechless!!! I'm taking on this recipe this weekend. Good video and instructions.
Wow you killed it with this one Tom. Looks freaking awesome
WOW that looks amazing!!! Left my mouth watering..
This would be great when it's bitter cold out. Kick back watch some football on a cold day eating this chili. Sounds like heaven to me.
Chef Tom came legit with the Shiner!!!
Dude.
I've been waiting for this for a long time.
Another winner Chef Tom, gonna definitely do this!
Definitely making this. Looks fantastic!
I was there when you were cooking this and the smell was absolutely amazing! This is a must try for me. Great job Chef!🤘
Made this today. Took me some effort to gather all ingredients as not all are common over here. Had to find alternative stuff for some, but damn, that was nice chilli! Thumbs up from the Netherlands!
Outstanding video and recipe! Great pitmaster with detail!
I would have eaten the piece that fell on the ground, no man left behind!
That's why we have the 5 second rule... Which I treat rather flexibly if the piece in question is meat.
That looks incredible, I agree a labor of love.
My dog loves you:)
Looks great! Hats off to you from Houston👍
Another fantastic cook!
Awesome looking chili...a definite must try.
I've made this recipe twice now, it tastes almost exactly like birria. I use it to make tacos now. Just heat up some corn tortillas, put some cilantro and onion, with some lime. It's so damn good, I cant get enough of it.
That looks AMAZING!
Damn. Again I made this and what a hit. My Texas friends and neighbors are raving. I made mine tamer. 2 chilies, 1 chipotle pepper, 1 Anaheim, 1 poblano pepper a coffee milk stout instead of a shiner. On point Chef Tom, on Point.
I just found this channel, but this has to be the best channel I found.
I have to stop watching these videos in bed at night! All I can think about now is eating that! This. Looks. Amazing!!!!! Greetings from Ireland! 🇮🇪🍀😀
Just made this today, chili came out perfect!
I made this chili on Halloween last year, it was a huge hit. Everyone loved it. I cant wait to make it again. Starting a tradition! Thanks for the recipe!
That's great!!
Another great video chef Tom! You need to do a updated video of curing and smoking bacon with a couple different flavor profiles!!
Usually use my left over brisket to make chili. Found this today. Couldn't find dried peppers, so I had to use fresh Anaheim (3), pasilla (3) Serrano (2), and jalapeños (2). Cut, removed seeds, little OO and salt and smoked for 2 hours. Blended with 1 c water and followed the recipe to a T after that point but substituted negro modello for the bock (none at my market) and holy cow pucky. I love to cook and do so often. This is one of the tastiest dishes I have ever made. I look forward to finding the appropriate dried peppers to compare against smoking the fresh to see the difference. Well done ATB, thank you for sharing.
My absolute FAVORITE recipe. I like extra sharp tillamook cheese, onion, splash of killer hogs hot sauce, lil bit of sour cream added as condiments and have everything sitting ontop of extra thick frito chips.
Sounds like a loaded Brisket Chili Frito pie! Sounds amazing. Thanks for watching!
16:45 I keep thinking to myself got to keep the juices! And I was so happy to see you grab then, Happy New Year 2021-2022 (Well 1 hour until new year- From Australia)
Happy New Year!
Oh Chef Tom this Chilli is a killer, that is looking absolutly great 👍👍👍
Hey Chef Tom, any chance you'd do a video on how you keep your knives so sharp? Every video of yours I'm just mega-impressed by the sharpness of your knives. It makes your trimming look so effortless.
Here's one we did a couple years ago on how to using a honing steel: ua-cam.com/video/LEk6TMYVwkk/v-deo.html. But perhaps an updated tips & techniques video on knife sharpening is in order. Thanks for the recommendation & for watching!.
I love beans, but this chili really looks amazing!! I’ve had real chili con carne cooked by some friends from Del Rio, Texas, and it cooked for hours. They served it with homemade corn tortillas.
Doing this tomorrow, can't wait 💪
Absolutely amazing.
Thanks so much and thanks for watching!
I made this chili on a Treager 885 using Hickory, following as close as possible with some minor modifications. I used both the point and flat, smoking them separately to cut out some of the hard fat. Next time I will use a more robust dark coffee, Yuengling Lager and may dial in up a notch with heat. Chef Tom has a 5 star award winner let me tell you, absolutely incredible flavor. Definitely meant for the serious "real Chili fan". One of the best things that came out of this, was I just had to buy a 9 qt dutch over. I picked up the serious unit on Amazon, the Overmont Camp Dutch Oven Cast Iron , which also gets my 5 stars!
I love this channel
Love your show, I’ve learned a lot, thank you...
How’s about doing some Posole’ 🤔 always been intimidated by it but it’s so darn good...💥💥💥
Thank you chef Tom 😉
This looks amazing, and I'm in the middle of making a slightly modified version. Can't wait to eat!
Substituted Bird's Eye for the Arbol because both stores near me were out, and I like the extra heat. I also added 2 Anaheim chiles to the paste. I couldn't get Cattleman's fast enough, so I went with Cowboy Crust instead. I prefer a Texas red generally, so I added 8oz of El Pato instead of coffee. Lastly, I used chicken stock instead of beef and added gelatin to it before throwing in the pot.
I wouldve eaten that brisket off the ground, straight up. Great job sir. Just subscribed.
Great job man, looks amazing. Also love the Spanish you throw in. Haha
Wow! I will make this.
Looks great.
Tom, that chili looked awesome! Gonna try that this fall, for sure! Also, I don't recall seeing an Over-The-Top chili...maybe we can get one of those sometime soon! :D Cheers!
That’s real chili! Might make it for our churches annual cook off. 🤠👍🏻
I made this with smoked chuck roast. Works great. Texas chili doesn't use tomatoes so, you got this pretty spot on.
That’s some badass chili right there 🤘🤘
Tom, no leftover meat for you, I really appreciate that you undercooked cook the brisket so that your finished chili would be perfectly cooked. No cans, no freezer, 100% badass chili.
Great video!
You say brisket, I automatically hit the like button.. lol
I want a bowl of that right now!
Honestly this reminds me of my favorite chili recipe I perfected a few years ago. Only difference is I can never get my hands on the dried chiles and I use beans to add some volume.
Excellent recipe, glad you shared this.
So you don't live in Texas. Don't shop at HEB. And don't make Texas chili.
Got it.
What is HEB?
@@unamericano Texas chain grocery store
blitziel thanks! I didn’t want to assume Scumbaginc was throwing shade at me by assuming things I didn’t know
Hola amigo excelente Brisket y con esa salsa de chile muy bien 👍
Bravo!!
Nicely done! Since you're kind enough to share all your Texas chili secrets, allow me to thank you by sharing one of mine: along with the Mexican oregano, cumin, and smoked paprika, add a tablespoon of unsweetened Hershey's cocoa powder. Try it. 🙂
If it passes the 5 second rule, then it goes to the 10 second rule!!! Damnit Tom
Looks good.
Awesome chili chef Tom. I would have loved some white rice or a nice big piece of corn bread to go with it.
Awesome recipe I’ve made chili cheese dogs (I omitted the hot dog)! Made two batches first with brisket 2nd with pork the only problem I had with both proteins was the bread was tougher than the meat! Nice problem to have
My complements to the chef
"Chili con Carne" here take my upvote
killed it aaagain! Why you dont have 5m subs, I may never know. Thank you, Sir.
Let’s be good to one another.
Looks like Texas Brisket Chili this weekend in Florida. 🌶🔥🥩
Ya’ll welcome to come join us. 🤠
PortCanon I’m late to the party lol but I’m in Orlando. Where are you?
Brooksville, Gulf Coast side.
When the pandemic subsides, we should plan one hella shindig! 😎
Greetings from Germany
Good idea good dish 👍🏻
Wow that looks delicious, I’m going to call you the TEXKAN 👨🍳 👍🏼👌
Saturated fats are healthy to cook with, good on you for knowing that and not wasting fat. Chili looks great. Only comment is try to waste less onion when you cut the ends off. Would love to try this.
You need to get together with Malcolm Reed. Do a little 2-3 part series. That would make for some amazing BBQ love.
Me watching 17:15, remembering Sheldon said if it has beans in it, then it's not really chilli.
Also me wondering, why haven't I moved to texas yet
Shiner Bock is my beer of choice. Can't beat it if it's ice cold and in my hand.
You basically made a beef mole!!! Looks good
Can you do videos on pastrami bacon and a homemade bacon video?That would be awesome. Love your videos. Keep up the good work.
Thank You
You are welcome and thanks for watching!
Se ve delicioso, acá en México se hace algo muy similar y le llamamos "asado de puerco"
Gracias por tomarse el tiempo de mirar y comentar.
The piece that hit the ground would have been gone in seconds with my puppy dog. I have made almost the same recipe with a chuck roast. Delicios and hats off to you for not using beans. Great video...!
@Paul M Yes for 3 hours.
Fabulous! By the way, where Worcestershire sauce comes from (in my part of trhe World) it is pronounced "Wooster" sauce. :)
This wasn’t “on point” it was definitely “on flat.” 😉 fabulous recipe as always Chef Tom!!
Subtle hint about a Malcom Reed collab vid? Nice work dude!
SO Tom, you used the dried chilies in this. As I live in Texas, I do have access to _most_ of the chilies in their fresh state; any thoughts you can offer on using fresh instead of dried, bith pros & cons as well as quantity changes or preparations? many thanks - superbowl coming up soon!!
You win dude. The end.
Not sure if it's been said, but nice knife. I'm a big fan of Shun's.
Thanks for using the KJ
Without tomatoes the recipe would be called Chile Adobo Colorado con Carne. Adding tomatoes, even in a small amount, makes it Texas Chili con Carne.
Tom i did a chili recipe with coffee, habanero sauce, and Hungarian wax pepper paste. You should try it out soon.
This is very similar to Hank Shaw’s venison chili only you turned it up to 11. Gonna make this for my next chili batch.
I agree, no one needs stems and seeds.
Great recipe Tom. How do you like your Kamado Joe so far?
@19:29 I cussed out loud for you.
You guys on these cooking vids make peeling an onion look so damn easy. Rarely does it take less than like 5 attempts per half for me, because it just breaks and tears off as I peel it.
Cut sideways into it in a few places not all the way in, then cut in half, spin it 180°, then just slice it up while holding it together. Watch your hands, and near the end the onion does tend to fall apart.
Excellent vid. Dumb question as a first time bbqer how would one reheat medium heat over a stove or microwave? I don't wanna ruin and reheat the entire pot of chili.
Does anyone else think it's hilarious to hear Chef Tom speak spanish? Lol
Looks delicious, I just don't think I could do that to a brisket.
20:12 😂