Texas Red Chili - Bowl of Red
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- Опубліковано 1 лис 2022
- Texas Red Chili - AKA Bowl of Red - AKA Chili Con Carne
The timeframe and origins of chili are debatable such as many things in history. Did it start in the US or did it come from Spain?
In 17th century there is an old Southwestern Native American legend that a chili recipe was put on paper by a beautiful nun, Sister Mary of Agreda of Spain.
In the 18th century there are records in San Fernando de Bar, now know as the city of San Antonio, of a spicy “Spanish” stew that is similar to chili.
In the 19th century things became more clear. Chili was cooked on chuckwagons where Cowboy cooks didn't carry perishable items, it was made popular in Tex prisons, it went national when Texas sets up a stand at the1893 Columbian Exposition in Chicago.
My favorite account is the women of San Antonio known as the “Chili Queens” selling this they called chili that was makde with dried chilis and beef in the Military Plaza Mercado. From the July 1927 issue of Frontier Times. In this article, Frank H. Bushick, San Antonio Commissioner of Taxation, "The chili stand and chili queens are peculiarities, or unique institutions, of the Alamo City. They started away back there when the Spanish army camped on the plaza. They were started to feed the soldiers. Every class of people in every station of life patronized them in the old days. Some were attracted by the novelty of it, some by the cheapness. A big plate of chili and beans, with a tortilla on the side, cost a dime."
One thing that is not debatable is the original chili started off as Chili Con Carne (chili with meat) and it started off in the Southwest. Chili was about the meat and the flavors from the chilis. There were no fillers such as beans, noodles or rice.
State Dish of Texas - 1977 - RESOLVED by the House of Representatives of the State of Texas, the Senate concurring, That the 65th Legislature in recognition of the fact that the only real "bowl of red" is that prepared by Texans, hereby proclaims chili as the "State Dish of Texas."
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#MeatChurchBBQ #Chili #TexasRedChili - Навчання та стиль
As a certified chili judge I appreciate your recipe. Simple ingredients, no nonsense (ie. fillers, onions, tomatoes, corn, etc.). It’s ok if someone wants that other stuff, just don’t call it Texas Red. Love your videos. Keep up the great work!
" DoNt cALL iT TexAs rEd "
Thanks Dr.
Corn?? WTF!
I might have to report you be cause you are not a certified chili judge. This is not a red. Flour…. Come on man. No acidic balance… go back to Chicago with your fake ass chili
@@stevegrieb6596 love adding whole kernel corn. I like pineapple pizza too 😊
I did this recipe for a club "cook-off" but instead of browning stew meat I smoked a couple of chuck roasts. OHMYGOODNESS!! Thanks Matt and Meat Church!
Greetings from Slovakia. This amount of chili is burning my stomach just by watching the video 🙂
In Waxahachie Texas, we breathe chili’s for life
These particular varities of chiles are not really hot. Basically the same as heat level as bell peppers or paprika, just a different flavor
Just won a Chili Cookoff of 25 people with this recipe. Tweaked it a bit, but mostly the same. Thanks for the inspiration!!!
what kind of " tweaks " ?
inquiring minds want to know !
Sprinkle some Parmesan cheese and serve with some Italian bread
@@ramencurry6672 the bread yes , the puke cheese no .
@@pappy451 well a small amount of mozzarella cheese to make it a little Italian
@@ramencurry6672 i can go with that .
I worked in a meat market in Houston as a young man and knew the Texas Chili champ and the World Chili champ. One thing the guys who were really serious about their chili did was use three kinds of meat. Stew chunks, chili grind, and hamburger grind. Usually a decent chuck was best for flavor. And the three textures in the meat are very good and each adds it's own quality.
Love it!
World chili champ 🤣
My family doesnt use ground meat, too much grease, and the men in my family would always select a huge Chuck Roast and have it small chopped at the market like stew meat and then slice it smaller at home. I have used ground meat in emergency situations only, as in, that's all I had on hand, but the preferred is hand chopped well trimed beef. There were no meat grinders back in the day.
@@commonsense246 ground meat can be less than 4% fat (Wendy's specs. that in their contract). When I put up my own meat my ground was often called lean, as the carcass was a @B grade in Canada; my uncle and I won every carcass competition we entered, and in that case you want a Grade A Prime, but not for home consumption.
@@commonsense246 buy a lower fat content ground beef? don't add as much fat? and grinders back in the day were just mincing the meat with knives. weird things to complain about when they're all under your control
Great recipe Matt! Glad to see someone doing a real Texas Red without the fillers, the way it should be. One tip you may wish to use, instead of dropping your chili paste in the cooked stew meat, then pouring the beef broth over the stew meat, pour the beef broth into the Vita-Mix that has the chili paste in it, and pulse a couple of times to loosen up the chili paste, then pour the mixture over the stew meat. You will get more of the chili flavor out of the blender and help with the cleanup also! Keep up the great BBQ video content, we love it!
I should have read this comment prior to cooking this last weekend. Great advice that I will use next time I cook this awesome chili.
Haha me too, but it wasn’t difficult to work with anyway. Good pro tip for next time 👌
I thought the same thing when he sets the blender aside and started pouring in stock which he could have put in the blender!
I did that yesterday and then read this today. Great minds think alike!
Quick Tip: nothin' worse than leaving good seasoning or chili sauce that's still stuck in a blender jar that could add more flavor to a dish -- don't waste it. DON'T add the beef stock directly into the pan. Pour half the stock back into the blender to loosen up the remainder of the Chili Paste, then pour it into the pot. Then add the remainder off the stock to the pot.😋 But no offence to the guy, this is just a problem that I have with a lot of cooking shows. Most of the time they just leave good ingredients in the bowl or mixer due to video/recording time. I just happen to be one of those guys that is particular with cleaning out a mixing bowl or blender jar -- maybe I am just a bit too particular getting every little scrap and trying my best not to waste good stuff... it may be a part of my OCD habits when it comes to cooking. That sort of tedium of mine may not be good for some cooking shows, but hopeful it is not just me.
yup ya stole my thunder LOL. I couldn't believe he did that. Great recipe. I intend to try it. This reminds me of a Hungarian Goulash. Or beef stew. And they normally use Hot Paprika. Its similar. perhaps a distant relative of the Texas chilli?
Ditto!
Yeah, I was almost at the point of giving up on the video after the missed chance with cleaning out the blender. Don't waste flavour :)
Well said
Agreed!
Made this with Bear meat chunks & ground Deer meat.... put a wild twist on Texas Red.... oh Man... crazy good. Thanks Matt!!!
I am no chili expert and certainly not a snob but I love a good “chili”, even if it does have beans, or heaven forbid, it is white chili. (The arguments in the comments are quite entertaining.) When I was in college (eons ago) my apartment mate’s cousin from Oklahoma visited and made us a batch of chili without beans. If I remember correctly, his family ran a restaurant in OK and the recipe he used was a family secret and I think, prize winning chili. He bought the ingredients himself and we were banned from the kitchen while he made it. It was outstanding and I wish I had the recipe. Anyway, lately I’ve been looking for good beanless chili recipes when I stumbled across this one. Looked awesome from the video so I thought I’d try it.
I made it today with the linked recipe as written. Even before I started, I wondered if the recipe was correct/consistent, specifically w.r.t. the chili amounts. I went by weight instead of by count and 5 ounces of dried anchos is way more than 4 chilis and 16 ounces of dried guajillo chilis is probably closer to 50 than to 12. It certainly looked like more than shown in the video. It took 3 batches through our crappy blender to get the chilis processed and that was only after adding some of the beef broth to aid processing. Once everything was mixed in the pot, I added an additional cup of water in an attempt to heat it to boiling without scorching. I probably should have added more. I ended up finishing the chili in the oven for more even heat to avoid scorching.
That being said, the result was excellent but the flavors of the chilis kinda swamped out the other seasonings. We served it with black beans, on the side, for those that were into that kind of thing. Thanks for the recipe and the video. I’ll definitely be watching for more from Meat Church.
Thanks for your comments on the amount of chili’s. The chilies in my grocery store are much smaller and a 7 1/2 ounce bag is at least 50 chilies.
A good thing to do is pour the beef stock into the blender before the dutch oven. Close the top of the blender and shake well and that then pour that into the dutch oven. It gets most of the chili mix that is still in the blender. Every little bit of flavor counts. Ha. Love the channel.
tip, level expert!!
Great minds think alike. I've been doing this for years.
yup, surprised he didn't do that with the chicken stock tbh.
I'm Mex-American and that's what we do when we make the guajillo salsa (the red salsa that is made in the video) for other recipes like enchiladas or chile colorado. You want to extract all the flavors from the blender so you need to deglaze it with water or stock.
@@ichigo2012hollowmask if I may, when I tried this last, the paste came out too bitter. Do you toast the chilis or just rehydrate?
I made a version of this yesterday for a college-wide departmental chili cookoff, ended up taking home second, but many folks have said it was their favorite!! Love the hearty bites with the cubes of chuck. Thanks for sharing and love all your videos!
Since I learned to cook the "7 chiles chili" from Lisa Fain (Homesick Texan), I rarely still make it differently. The flavor of this chili is sooooo profound that it's almost a sin to add any side dishes.
So yes, this Belgian knows also how to cook properly the Texan State dish! And proud of it !
Hi, how are those sorts of chilies called? Do you have any idea where to get them in Europe?
I´ve never seen such large dried chilies like in this video. Here in Austria there´s mostly only Jalapenos, Habaneros, italian Peperoncini, small green Thai chilies and medium sized light green ones we call "hot paprika".
@@philp8872in "globus" yo7bcan buy all of them.. just fancy muricans names 🤣
@@philp8872 I live in South Texas and I find them at all the stores, but have found them on Amazon also! Whether or not Amazon will offer them out of country or not is something you'll have to look into. This recipe uses the same dried chilis that I make my pork Chili Colorado with. Just had it last night with refried beans, Mexican rice, and and flan for desert!! Oh, had home made guacamole with chips and Margaritas before dinner!! Our friends loved it! PS... You need to look at the names of the chilis.... most will have 2-3 different names!
While that does look like a good recipe, and I understand that is how the real chili recipe is supposed to be I'm from the north, AKA second biggest country in the world AKA Canada where we like to make our chillies like a stew. So I put corn, chickpeas, beans (black and kidney) tomatoes, onions, celery, mushrooms, all types of bell peppers and yes I use a few Chili Peppers as well depending on how hot I like it, either with seeds or without but I use ground beef, bacon, and Italian sausage. Along with chilli seasoning AKA chili powder, cumin, and some other spices.
@@quadphonics so you make goulash and call it chili . . . got it .
Made this (almost exactly) [I added onions] yesterday 19-Feb-2024 For our monthly meeting at my local American Legion post. It's about an hour north of Green Bay in Wisconsin. I thought it was an extremely mild version, No Cayenne or Serrano or Chipotle peppers, not even a Jalapeno. More than one of the Wisconsinites told me it was very hot and one of the guys even started sweating and drinking milk because he thought it was too spicy. Wisconsin is a chili wasteland. I put ground Ghost peppers in my bowl. I thought it tasted great. BTW, this is the first time I made a version of Texas Red. Thanks for your recipe and video.
Made 6 quarts of this yesterday and today - put it all together yesterday, then into the fridge overnight, then (very slowly) simmer all day today. The flavor is marvelous, but the heat level is lacking (to my taste) so added some habanero powder for the last hour. Perfection! I used chuck steak cut into 3/8" cubes and 1 1/2 pounds ground venison. Excellent recipe!!!!! (Oh, and by the way, I poured the beef stock into the blender before pouring the roux paste into the pot. Great idea.)
Nice:) When I watched this vid, I also thought about getting all of that out of the blender and had the same thought as you and blend it with the stock to get it all into that pot. Nice to "can" this for later too:)
I was screaming at the screen, put the stock in the blender to free up the residual chili paste. 😄👍🇺🇸
This is a simple and great recipe. Cooking on a burner does require occasional stirring or else it can burn at the bottom of the pot if the heat is even a little too high. After the ingredients come together, I just put the pot in the oven at 300-325. That way there is heat all around the pot and not just at the bottom and you can leave it there as long as you want without burning it. If I’m cooking it a lot longer, I usually add a third dump of spices about 30 min or so before the end. Matt- love your channel. Many thanks for sharing your knowledge with the rest of us.
Really appreciate the kind words. I also love to do this in a smoker or pellet grill but just switched it up a little. Cheers!
I've used a pot to get it boiling and then transferred it to a crock pot and that works well.
@@wayneshirley3366: My old crockpot broke & I hate my new one. The temp is way too hight....even on low. I have an induction cooktop and it has an excellent "Low" but I usually throw it in the oven for a few hours @ 275º
Tried this recipe tonight. This is actually really good. I'm a fan of chili in a few forms. But, the Texas Red is at the top of the list now. Hallelujah, Meat Church......and give me an Amen.
Made this tonight. Absolutely fantastic! I fell in love. Such a great flavor! Thank you for all the videos!
I made a double batch of this for a potluck at work and now everyone calls me "the chili guy" and are hitting me up for more of it all the time, with several saying it's the best chili they've ever had. Thanks for the assist Meat Church!
I’ve tried this one and your smoked chili recipe. Both were perfect and seriously the best chili recipes, thanks!
Had to come back and say a word about your chili. I've lived in the southeast all my life,seen a lot of chili, ate quite a bit but I've never been a big fan of it. I made some true to your instructions and found my socks blowed up. I'm a new fan. I threw a little heat to it just because that's how I roll but with it or not I've never had a better tasting chili in my 60 years. Thank you good sir, I sure do appreciate you sharing your recipe!
Im going to learn this recipe and make it. I was stationed down in Texas in the Army and I still after all these years have never had an actual real bowl of chili, so this is a cool video to put me on track with the old Texas traditional bowl of red. I went on ebay and ordered the dried peppers and everything. And next paycheck I'm going to Walmart and buying a blender for the chili paste!
This guy is super chill and not arrogant! Really enjoyed the recipe!
Looks amazing! Reminds me of one of the best bowls I ever had, made for a work Christmas potluck by a fellow from NM. He made 2 pots - one for those who could handle the heat - and one for everyone else. They looked, smelled, and tasted the same - but the hot one was full of his grandmother's secret hot pepper species, homegrown in her garden - and it was a true separator of hackers - from the non. They also contained multiple types of cumin. I've never seen, or tasted, anything like it since. It was literally black in the bowl, with a mix of meat textures from completely gelatinous, to fibrous, to nicely tender, chewable chunks. The hot stuff was physically painful to eat, but so good that I couldn't resist it, and I finished a full bowl. The other was still hot, but all joy and no pain. The afterburn lasted 2 full days!
Damn!!! This is so good!!!! I’ve made this twice already and it blows my mind!!!! This Cali boy with Texas roots loves this delicious Recipe!!! I took a batch of this to my dad who was born in Texas… waiting on his comments….. I can’t tell you how many recipes I’ve made from meat church!! Right up my alley!!! Texas at heart!! Thank you Matt!! Keep them coming!!!
I made this today. Five bowls later I put the little bit of leftovers in the fridge to share at work tomorrow. Finally, a chili recipe worthy of the comfort food recipe box. Thank you for sharing.
How was the heat?
I’m inspired to make this. I love the long process of outdoor cooking. It’s great therapy. Nice job!
Made your recipe this past weekend. Great flavor, almost adobo like. I used your pepper combo and alley added a couple of New Mexico chilies and de arbol chilis. Great recipe. Thanks.
I made this for my 86 year old father and I. We both loved it. Thank you.
I love watching your videos!!! Love your gear... thank you for sharing!!!💕💕💕🔥🔥🔥
I’m so with you on prepping everything fresh, I’ve learnt so much from the likes of yourself here in Australia and pride myself on my chilli dishes now, only a few years ago I couldn’t bare the heat, now my tastebuds crave it, it’s the only way to have it, thanks Matt
What type of chillies do you use for yours mate?
Love this feedback. Thanks for being here!
I’m a Wisconsin boy, long translated to NC, but have won some chili cook offs here among Texas friends, using an Oklahoma recipe from my late sister. It, too, was all meat and spices with only a little masa for flavoring and thickening. What made it distinctive was the meet (chuck usually) was shredded towards the end, thereby spreading the meat more evenly throughout the chili. The secret was shredding it with an old potato masher. No fancy food processors or immersion blenders, just the rough shredding from an old metal hand masher. I think your recipe would be interesting with the meat shredded, unless you really love the chunks of meat as you clearly do. Thanks for the recipe.
The fun thing about home cooking is making food the way YOU like it.
Most people prefer cubed meat over shredded; however, I've made it both ways. No need to use a potato masher when using stew meat that's totally tender from low-and-slow cooking. It just pulls apart when using tongs and a fork, just like making pulled pork.
This made me remember the cookbook I bought my mom decades ago, like in 1980.... Coors Cowboy Cookbook. It had the best chili recipe in it and after mom passed away, I got the cookbook.
I think I am going to try a modified recipe between this and that one. It has no beans, but does call for a tbsp of cornmeal.... I will leave it out and instead of beef broth I will use the 14 oz can of Coors.... Thanks for the great idea!
We just made this following everything exactly and wow, it knocked our socks off. Well done and thank you!
Tried this recipe last weekend and it turned out awesome. Learned a few lessons that will make it even better next time I cook it. Thanks for showing how it's done. Love goin to your church and try to never miss a sermon.
Great recipe thanks for showing how to make it. I would recommed everyone try to make it this way at least once. The first time i made this i made 1 change i added the stock to the vitamix and gave it a whiz, much easier to get the maximum chilli base from the blender. We make large batches which we freeze, from this foundation you can bulk it out with onions, veg or beans a you wish. The kids have added indian madras curry paste, diced onions and passata to it to make there own "texas curry" we like it better than any of the local indian curry places fare, not suprising with such a great foundation. Take care, God bless one and all.
I have cooked this recipe twice. It is now a family favorite. Thanks Meat Church!
Phenomenal!!! Absolutely delicious! I have made many a batch of the old school bean and tomato variety and thought I had achieved perfection. I thank you for showing us this simplistic but flavorful approach to an American staple. Cant wait to start tinkering all over again with the chili paste approach, so many possibilities. Thank You again Good Sir!!
Can’t wait to try this recipe! Thanks, Matt for your wisdom and coaching. My family is benefiting from it!!!
I love this type chili. It paints a great picture of the heritage of Texas. Also, those guajillo chilis are a great addition when you are making a chicken stock from a rotisserie carcass. Toss a few into the pot and it will give the stock an additional depth of flavor and some color.
How many? And are they rehydrated or dry?
I would start off with 3 or 4 dried chili pods, without the seeds. Toss them into the stock and they will rehydrate as the stock cooks@@nunyabidness2761
Look dont worry about how many that's wats wrong with these shows . How many depends on you!! It's your food it's your family it's their tolerance levels and cut the ends off take seeds out and throw them in the pot dry roughly 3-6 then wat I do is take a cup of that broth take the chilies out put them in blender with the broth blend till smooth and screen it back into your pot . Hope this helps . Then taste for seasoning ps don't over season it because when u use it u will be seasoning the other food you're cooking
Won 2 comps now with this recipe. Made it my own in a couple ways but its so good. Thank you.
Thanks a lot! I have only had this once and loved it. I sincerely appreciate your training.
Jim and I made this last night, and hands down one of the best chilis I have had in a long time.
Wether on the grill, or a recipe like this, your channel never dissapoints. Thank you for sharing your passion for cooking!
Thank you Peter!!!
This is outstanding! I used an entire smoked brisket flat. Let it simmer all day. Very rich flavor. Thanks for sharing it.
Looks great! Thanks for the history lesson and recipe. Subscribed
I made this the other day. It turned out great. The only difference for me is I opted for a big yellow onion, and rather than dropping the garlic in the Roux, I cooked it after the onion was translucent. Working with the Chili peppers was a challenge, but I got through it. Warning: wear an apron when dealing with the Roux 😆
I tried this recipe, the family loved it, then I entered a chili cook-off at work, I'll be damned if I didn't take first place, No one had ever had anything like it. It takes time to make but so worth it. 10 out of 10.
Thanks Meat Church!
Hi Matt, thanks for sharing this really amazing recipe, I never ever taste something even close to this Chili. So happy that I could buy all the ingredients here in Holland, even American Chuck Roast..
Fantastic recipe ! This is how I will always prepare the chili. Next time I will add a juicy habanero. It tastes extremely delicious!
Love habaneros. Couldn't believe that they weren't nearly as hot as I thought they would be. The flavor really justifies the heat. (My criteria for any chilies or hot sauce.) I can't imagine a Carolina reaper or ghost pepper justifying the heat. But who knows? My favorite hot sauce is Marie Sharps habanero hot sauce from Belize.
This is somewhat similar to the Hungarian pörkölt, but we also use unholy amounts of onions instead of a roux to make the sauce. Looks delicious :D
My ex was from Debrecen and taught me her mom's porkolt recipe. Damn fine dish I need to cook more often... also gulyas,. And brassoi
Made this today, cold and windy outside. All I can say is DAMN!
You're absolutely correct about taking the time to do it right.
Thanks brother.
I've made this at least 10 times now. I have a batch on the stove simmering right now. I turned a bunch of buddies onto your recipe and they love it also. I catch my wife dipping tortilla chips in it throughout the day like it's a dip. The flavor is addictive. So glad you shared this recipe. Thank you.
Liar
I add the stock or steeping liquid to my blender. Gets all of the leftover chili paste out of it. Great video!
I was waiting for somebody else to notice that!
@@smedleybutler1969: "Waste not, want not" right? That's what I was taught.
I'd stick with adding the stock tho....the water the chilies steep in *does* taste quite bitter.
So I’m a chili has to have beans kinda person. But I tried this recipe as close as I could last weekend and couldn’t get enough, same with the wife!!! That base is phenomenal! Just the right amount spice without being hot. Going to have to try another batch soon!
It’s good but I like to add some heat. I know you’re use to beans so flavor is not something you care for (lol) but throw some cyanine in it and it makes it even better.
@@hikerguy3895 make sure to use cayenne, not cyanine/cyanide! Otherwise it'll be a killer chili ☠️
@@taylorsessions4143 haha!
I made this Chili Sunday for my family and followed your recipe to the T... Every one agreed it was the best chili they ever had.
Sensational! I am european and i am used to these spice-mix-chilis with beans and tomatoes. But this is not just on a different level - it is a different dish!
I had to order the chilis online and had to replace the spice-blend, because we can't get those here.... but WELL DONE and thank you very much for the recipe. I will cook this for my friends and family soon!
Thanks so much, Matt. Like many, I knew about the bean controversy but what surprised me here was the roux rather than to start with frying onions to thicken the gravy later. And your comments about not having perishable ingredients on wagons put this nicely into context. I will try this out next weekend and can hardly wait for the results.
Dried beans aren't perishable tho , and they were certainly a southwest/ South American staple WAAAAY before the white man with a Chuck wagon came along... I'd venture to bet some really old (thousands of years) meat recipes also had beans .
@CheeZe my family has been in Texas since the 1720s with the Spanish and before that with the Caddo people, and our family chili recipe has always had beans! Furthermore, writers from thec1880s described the chili served by the chili queens of San Antonio as being meat, beans, and chili's. It was also a staple on chuckwagons, both with and without beans.
So, Matt's assertion that Texas Red is without beans doesn't hold water. And a roux would definitely be a French addition to the recipe, and questionable "authentic."
It still looking damn good!
When he was talking about fresh ingredients it had to do with not having tomatoes or onions in it.
WOW! What a nice looking stew. I would totally eat this stew. Good job! ^v^
Yep, it's not chili, it's spicy beef stew without the potatoes and carrots and the other veggies!
Thanks for a great educational video! I always wondered what people did with the dried peppers at the grocery store, and now I know.
Oh man, where has this channel been all my life. I like to use leftover brisket in my chili and I reckon I'll give this a crack soon. Awesome stuff Meat Church BBQ
Now THAT is the real deal! Haven't had it since I lived in TX back in the early 00's, but I remember all the food back then so very well. ❤
I'm usually a tomatoes and beans guy, but there's no way I'd say no to this. My "tip" would be so long as the stocks are made using boullion, I would replace the water used to make one of them (probably the chicken) with a good quality Mexican style beer. I love that added little bit of malty/yeasty flavor.
Agree with this! I'm
In the UK and use a coffee stout!
I love finding these types of (closer to) traditional recipes and relearning people. Whether it's the 4 Roman pastas, or something like this Texas Red Chili. Your first reaction from peers will typically be, "That's not what I think of when I think of [insert dish]" as they bite into it. In the case of this chili, you have to remind them that the chili they know is not chili, but rather a tomato and bean soup with ground beef. THIS is chili. Alton Brown even did an episode of Good Eats where he showed the same thing and made a chuck-wagon style meaty chili.
That is almost exactly how I make my chili minus the roux, never thought about doing that. Never knew it was a Texas Red chili recipe. Also I put beans in my chili because I like it that way. Looks awesome.
I am allergic to tomato and my coworker made this and told me about y’all’s recipe. So glad he did! I miss eating chili so much and have never found a good no tomato chili.
This is absolutely delicious!!!!!
Hi I’m from the UK and we made this today. Wow what flavours, excellent meal
That is awesome. Cheers!
I just watched the channel ArnieTex do this, and UA-cam rightly suggested to me this video. Excellent as always. My girls are asking me to make more chili these days after learning to do it right.
I am definitely in the filler category LOL Love the simplicity of this. With the weather getting colder this is a great recipe to have on stock. Thanks for the recipe and knowledge.
Enjoy Victor. Thanks for being here.
Hey Matt I'm definitely going to fix my 1st TEXAS RED chili this week. It looks great ! Thanks brother
Hope you enjoy!
Made this recipe the closest I could to the instruction and I have to say I'll never use tomato again. I love tomato chili but not like I loved this chili. The way the chili+roux blend adds up to make such a substantial base is enlightening. With the exception of occasional smoothies my Vitamix has seen no use and seeing how I can make such an amazing "sauce" with chilis and a roux I'm gonna have to experiment a lot more! Thanks for the recipe. I don't think I've ever had a more delicious chili before.
I keep a stock of 3-4 dried peppers in my house all year lol. Definitely making that. Made a version of it that was excellent , but this looks great. Thanks!!!
Great video! I'm a swedish cook and chili is one of my favourites apart from traditional swedish food. I have a few different recipies I use, but my gf's nr 1 is what I cook the most. (strange, isn't it). Chuck, onions and jalapenos. Browned with cumin, my own chili-powder and simmered in a beef-stock. Your recipie will be added to my repertoir now. I got hungry both by the cooking and your passion for the dish. Just a suggestion; since you obviously have global reach with youtube I know it would be very appreciated if you mentioned the measurements in standard as well as in imperial. I know it's just as easy for me to convert afterwards but it makes a huge difference when watching the clip since you really get the flabvours in your head. (YouknowwhatImean)! Cheers!
Volume (liquid)
1 cup or 8 fluid ounces 237 ml
2 cups or 1 pint 473 ml
4 cups or 1 quart 946 ml
8 cups or 1/2 gallon 1.9 liters
@@MKassa Thanks, but that still means I have to do the math. Too busy cooking for maths.. :)
Ohh baby! Just made this and it is amazing! Very different flavor profile than I’m used to. Very rich and I’m shocked what a difference the second spice pack made.
My "Original San Antone" chili uses beef and pork. I season flour the meat the old fashioned way. Shake the meat with flour in a brown paper lunch bag. I use ancho, cascabel and pastilla peppers. As you, I seed them, steep them and puree them, but I use a little of the pepper water. Here's the kicker. Wait 3 days before eating that chili. The sauce thickens a little as a result.
Your chili looks fantastic!
Awesome vid Matt.. I'm making this asap !!!! Thank you
Love it! I make a chili with chuck roast and breakfast sausage and a few fillers, but this looks good too. One of the homeless guys I serve has been asking for my chili...but I might try and sneak this one in some time as well. Good stuff, Matt! Thanks for going the extra mile to show us what good, homecooked food looks like and can someday taste like for us while at the dinner table.
Breakfast sausage?? Thats blasphemy
@@NoVa9LiVeS that’s how I was raised on it. Don’t knock it until you try it. Lol
I would really like to know, what this dutch oven has seen in his lifetime. It's nearly 100 years old, so it might have come around a fair bit. I would like to know how many owners it had, all the different places it might have been. Or maybe it was family heritage and has been in the same household for all these endless years. Time is fascinating. My family has been in the same spot for close to 100 years now and I have tools in the basement, my Grand-Grandfather made when he started to build on this ground in the 1950s.
Holy crap! I just made a version of the recipe ( no bullion ) and I'm in love. I used brisket as the meat source. Thank you for posting this video and recipe. I have a new favorite chili.
I’m a huge fan of chili, this recipe looks and sounds absolutely delicious! Very traditional method too, no BS
Very similar recipe to what I like to make. I usually include some onion and some tomato paste, but I absolutely agree that this is a recipe all about the chilies and the meat. I usually go with guajillo, pasilla, and arbol for dried chilies, and also include a can of chipotle in adobo. This year, I decided to dehydrate some jalapenos I grew, and then ground them into a powder and included that. Even though I didn't win the chili cook-off at work, everyone who tried it seemed to really like it.
I have always used at least a little bit of chipotle peppers in my chilli but I also like to add roasted peppers like poblano and Habaneros with roasted garlic and Cilantro.
@@markmower6507: Yum 😋
@@ginawiggles918 Your Welcome.
I love all chili recipes & this is a great one!
Can the removed seeds be used to grow more peppers?
WILL they grow anything since the peppers were dried?
They should unless you smoke dried the chilies to hot. I always dry some chilis and use the seeds next season.
@@feffe4036 Thanks Feffe!
I stored many seeds when the season ended. I hope they come back when I plant them in a few weeks.
Thanks again.
@@tii2015 np! U may want to soak them in water or a damp paper towel over night before planting. Gets them going and less chance of rotting when planting in soil.
Made this exactly as is and again as a base from which I added things I generally like in chili. Great as-is. Best I’ve ever had as a base. This is fantastic. I’m going to try to get my office of 5 people to have a chili cook off just so I can spread this around.
I really appreciate the feedback!!
Followed this video as best I could. Turned out really good and was a hit with the family.
We made this recipe this evening and I have to say it was crazy good. Had some stew meat to use so collected the ingredients last weekend and started about 5:00, ate at 9:00. Yummo!
Looks awesome Matt. I’m in the northeast so I dump a few beans in mine but definitely blanche my chili peppers and blend with chili peppers in adobo sauce. My secret ingredient is a chocolate stout beer. Brings crazy richness to the chili. Give it a try one time.
I always say make it your own. It's whatever you enjoy that is important.
I always put in my chili something my Italian mother (who would be 113 today) used to put in her chili and that is - suet! I use different chilis and each gives a different taste of which I like the pasillas the best. Usually I eat of good deal of the chili sauce blenderized with the garlic and onion before it gets into the chili.. It's so good and really makes chili so much better than without the actual chilis. Good recipe!
THANK you for the recipe! My "bowl of red" chili came out gorgeously for 4th of July! Just needs a little salt, of course! 😁
This is almost exactly like a "Chilli Colorado " recipe (which actually translates to "Red Chilli" too).
Eat it with Spanish rice and fresh tortillas 🔥.
I was looking for this comment. I’m from Texas and I know this recipe as Chili Colorado. Made some today and it was unbelievable
My thoughts exactly. Looks an awful lot like Chili Colorado (Red Chili) to me. Somebody pass the Tortillas please! 😋
Chile con Carne San Antonio style is cooked differently than Chile Colorado con Carne. I’ve cooked both for fifty years- there are good recipes to be found for each.
This is what I was thinking. I make New Mexico Chilli Colorado on a weekly basis, my family love's it and I gre up on it. I make bean, spanish rice, and flour tortillas to have on the side with it. If I cook it for breakfast I make it with fried eggs, fried potatoes, refried beans, and homemade flour tortillas with it.. I'm making myself hungry so I'll stop there.😂
I had never made chili until I saw the Texas Chili recipe so thanks for that. I grew up not eating chili because the only chili I ever knew of was hot and with beans. I wasn’t really a fan of either of those. Seeing the Texas Chili video was like “Wait no bean chili is a thing?” it was like it gave me permission to try it in some way.
Using the dried chilis is the way to go. I combined the Texas Chili recipe with “The Best Chili Recipe Ever” from SeriousEats that was recommended to me. I’ve had several people tell me it’s the best chili they’ve ever put in their mouth.
The SeriousEats article with that recipe goes through the science of why using certain ingredients makes chili taste better. So you know why using alcohol or roasting and rehydrating chilis or a second spice dump makes your chili taste better. It also calls for using a blender to make a flavor bomb to dump into your chili.
It’s a long process but it’s good enough to buy, smoke and save and freeze brisket just to make chili with later.
Cincinnati chili is also without beans. You fix it 5 different ways... Plain, over spaghetti, add shredded cheddar, add chopped, raw onions, and finally cooked beans. I go 4 way... No Beans!
Yeah, true chili can be served over or with anything you like, but beans and fillers shouldn't be cooked within it.
Hey Matt, just made this again for an afternoon Holiday Party. Everyone was blown away with it (that's the usual response when I make it). It is different and unique and of course full of flavor! This time I used Sirloin and it was fork tender (make that spoon tender!).
Merry Christmas to you and your family and keep up the great work! -DT
I just got done making this dish exactly per the recipe and it was excellent!
It upsets me more than it should that he doesn't rinse the chili paste in the blender with the beef stock. 😅
Yeah, it hurt my heart too.
The roux is a new one for me, I'm used to thickening at the end with masa harina. Also, if you don't have a vitamix, you probably will have to strain the chili paste through a sieve to get rid of the skins, they can ruin the texture of the finished product.
Kudos to this video for being the only chili recipe on YT I’ve seen that could actually be called authentic “Texas red” chili. Not to my taste, my chili recipe has more ingredients, but this one is the real deal.
Chili doesn't have beans, I repeat, chili does not have beans! If you add beans fine, but then you're eating chili with beans. Here's a piss poor analogy:
When they were invented, hamburgers didn't have cheese on them. So, that means a hamburger doesn't have cheese. If you order a hamburger with cheese you've ordered a... cheeseburger. Which is technically not a hamburger. Chili with beans is okay, I even eat it sometimes, but it should to be refered to as chili with beans because it's technically not chili.
As far as Texas Red, I know some people in Texas will cry "haaaay, I'm from Texas and like beans in mine" Fine, but you're not eating Texas Red Chili.
@@_E_Pluribus_Unum_ the origins of chili had no beans. Beans were added by people who couldn't afford meat or needed something non parishable.
When beans were added the recipe was now no longer chili. Not just Texas Red, chili period.
Another example, if you add meatballs to spaghetti you're not eating spaghetti. You're eating spaghetti and meatballs. There is a difference, and spaghetti was never meant to have meatballs in it.
If a person makes chili with beans and just calls it chili, they should be jailed.
That’s a fine looking bowl of red you got there!
Hello from down the road in Hillsboro, TX
You're a great representation of our Texas, keep up the great work.
Thank you so much!!!!!
I'm happy to have Texas styled chill's with just chillies and meat, maybe tomato in some recipes....I have a hard time finding beans that aren't tough and unpleasant to eat, so I am happy to leave em out.
Your brisket chili recipe I cooked last week, EVERYONE loved it...
Thanks!
Wow, this is such an amazing recipe, my wife can’t stop eating it. I just let it simmer all day and we just smacked on it all day. Definitely will make this more often.
I used this recipe for my first batch of Texas Red.it turned out great!