Coahuilteco-Tejano here, Texas Chili is one of the oldest continuous meals served originally from the land we call the US now. There are several variations from Pre-contact Native Texans / Post contact w/ Spain and Tlaxcala / and post contact w/ United States. This is an authentic recipe that pays homage to the later two eras. Very nice. One thing I would add to improve your recipe is to think about the traditional ingredients like Texas Pecans and mulberry or a dried fruit local to the area like plum. both of these thicken the sauce and add depth to the sauce without having to add chocolate or corn masa. But regardless of all that, I am happy that you are using real chilies in your sauce. no powders.
Chef, Texas here. Love this recipe sir. About to get a massive cold front and som snow, yes snow in Houston. This will recipe will be perfect. Be well Chef!!
@@ChefBillyParisi El Campo, man, small world.... my uncle used to own a Buick dealership in El Campo! And i was born and raised in Houston. I think I saw snow once in the late 70s and it was melted by sunrise. 😆
Huh, hadn't thought of trying that, I usually add some to my chili but next time I'll toast it up a bit, thank you. One thing I add that he didn't mention is baking (unsweetened) chocolate, not a lot, tablespoon or so, it's more of a Mexican thing (its in a lot of adobo) but, like the coffee adds a subtle extra flavor.
Lovin' this! Nice showing a bottle of Dutch Grolsch too, which is my local/go to pilsener here in The Netherlands. Luckily i found a webshop to get all the chilis, as supermarkets hardly stock these over here. Now i am coookin' this this weekend baby 🤘🤘 cheers from The Netherlands
I've always been intimidated by the proper way to include dried peppers to the mix. Your explanation of the whole process makes sense. I think I can do this.
@ChefBillyParisi no Chef. It was just a recipe that I put together because I wanted to not waste. I had never made chili with anything other than ground beef.
It’s pretty much Chili Colorado. I simmer my chilis in beef stock and just add all of it to the blender rather than water that you discard, along with flavor. I definitely will be giving this a try soon.
Looks very tasty. Reminds me of traditional European beef stews with the beer in it (usually a dark one). The classic way to thicken the sauce is to cover the beef with flour before you sear it.
I’m British and we don’t argue about it being “Texas style” or whatever. We just add to it what we like in our house and leave out what we don’t. I was craving chilli and started the prep but realised I’d used all the bacon but I had chorizo instead, so I used that and rendered down the fat. It actually turned out incredibly delicious and it’s now our favourite way of making chilli.
I have made about every variant of TX chili and I don't like the chunky beef. Rather I brown up the beef and then after resting it and chilling it, I send it through my grinder with the course die. I omit the cinnamon, add cumin, and use beef consume vs. broth. IMHO, it's the best chili ever! And if you want to really tick off a Texan, but they'll never know it unless you tell them, drain and rinse a can of pinto beans, then add them plus the consume to a blender and add that to the chili. The resulting flavor is next level!
I currently live in San Antonio, but I'm from Cincinnati. No, Chili will ever beat Cincinnati's for me due to childhood nostalgia. But Texas is pretty close. Nothing beats an ice cold shiner, though.
I think a lot of Texans put beans in their chili. You'd have to be living under a rock not to know that the roots of chili didn't include beans. Constantly riffing on this is tiresome. It's Texas wokeness as far as I'm concerned. You can't excommunicate a version of this dish from "chili" just because it doesn't follow some non-existent rule etched in non-existent granite. Chili is like many regional dishes that have an origin story and then have morphed over time according to how someone's grandma used to make it or what ingredients someone had on hand. Chili's roots are a food that poor people fixed out of cheap cuts of meat. Beans were probably added to stretch the meat -- even in Texas. Beans have the benefit of not being perishable and no doubt were favored by cowhands. I know that "real" Texas chili didn't have Shiners in it. Why is that okay and beans aren't? It's a silly argument that needs to be retired.
I’ve really gotten into cooking the last few months and I love this channel! Unfortunately, I cut the tip of my thumb off because of sloppy cutting technique so now I can’t cook for awhile haha. Be careful with your knives Yall!
My fav Texas style uses mole. I was expecting yours to use it as well. Is your spice mix to compensate or overlap with that idea? Thoughts? Thank you for the recipes. My extended family devours your Rotel dip.
I make a few types of chili and Texas Red is one. I make a simpler style, using the same chilies as you with the addition of dried Chipotles. My next batch of Texas will be with your recipe with one exception, I'll save the cinnamon, allspice and cloves for ny Cincinnati style Chili. 😁
Re: the browning phase at the start, I feel like every time I do this type of bacon -> beef browning -> 2nd beef browning batch by the time I get to the second batch there is a lot of browned bits in the pan and during the second batch the browned bit of the pan burns and that I feel isn't ideal. I can't be the only one who has found this and I am wondering if you had any tips for this part (also how are you cooking it that much in 4mins a side?????)
I would definitely turn the heat down. Remember we aren't looking for an internal temp, the sear is what's important and if it takes longer, then no problem!
When that happens to me I do this trick. I deglaze as I go along to prevent the fond from burning. In this case I would deglaze with water or some of the beer, after the first batch of meat. Reserve the liquid in a bowl separate from the meat. Then I add back in the pot more of the bacon fat and start the browning all over again. If I had to I would repeat that process until all the meat was browned. If I had to do that with the last batch of meat I would add some more bacon fat to cook the onions and garlic. Remember just add enough water or beer to loosen the fond, It shouldn't take too much liquid to do that. As he said you blend up all those chilis in the food processor. So when it comes time to add all the meat back into the pot I would not add all that deglazed liquid in with it. I would wait until I emptied the blender and washed it out with that liquid to get all the chili paste out. I would even turn the blender on after adding the liquid for a couple seconds to loosen the paste if some of it felt like it stuck underneath the blades. Another trick to thicken up chili, in lieu of masa harina I use torn up corn tortillas. I add that to a bowl of the chili liquid then blend it until smooth. However you might find you don't have to thicken it up. Also if you were to make this then refrigerate it overnight, when you reheat it, that's when I would thicken it if I had to. I hope all that helps.
Yeah that was a strange addition, given all the work to use dried chiles, but it was a very small amount for a big pot, so it's very fine tuning maybe to get a very specific flavor note in the stack.
The only thing that I’m going to object to about that awesome looking chili is that you only put one chili de arbol in it I guarantee you that that jalapeno that you put on top was hotter than that and it wasn’t mixed with 5 pounds of meat and other ingredients you should have used at least 6 of the de arbols to get any kind of heat out of that chili
Texan approved, Chef!🤙🤙🤙 Beans are always a side. The only one I’ve had that comes close to our chili here in Texas, would be Colorado chili. Only because it doesn’t have beans either. I know it’s a preference (dogma here) beans mess with the flavors of the chilis and throw off the texture. Love me a good pot of beans. But never in my chili.
Damn! Reading the comments, I thought you had picked on somebody's politics or religion, instead of making chili! As a native Texan, I figure chili is a big tent, make it how you like it, leave the snarky butthurt for college football.
You didn’t know everyone on YT is an expert in every field? 😂😂 it’s all good. 95% of comments are always pretty kind then there are those folks who are having a rough day or whatever and come to take it out on me.
Semolina or really any flour. It's a small amount used for thickening. A/B testing might be able to tell the difference, but otherwise pretty innocuous.
You’re, right my bad. It is an amber. Not a big drinker, but should have done a little more homework. Honestly any beer would work, outside of an ipa or sour.
A bowl of this chili could put me in the hospital; I kid you not. 2. I put 1 T of cocoa powder in my chili just before serving it. I think I'll try adding a little vinegar.
Chili became the official state dish of Texas when Governor Dolph Briscoe signed House Concurrent Resolution No. 18 (HCR 18) on May 11, 1977 which reads: 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."
When the beef sears it will secrete moisture so you need to keep the heat high to counter it. However, if anything is burning then you need to turn the heat down.
I was gonna say that the only thing missing from this recipe is chocolate and a kitchen sink, but then you added in the chocolate. I do think there's probably a point where there's just TOO much going in a single pot of chili.
One arbol pepper for five pounds of meat and around 2 quarts of liquid will not be hot at all. Even if you have a quite large one, like he used. I doubt I could even detect it, someone with absolutely no spice tolerance might notice it a little but I doubt it would be unpleasantly hot. And while arbol are hot they aren't very hot, no where near a habanero or scotch bonnet. Ancho and guajillo are very mild, significantly less than even a mild jalepeno. I like things medium hot and I'd go with 10-15 arbol, but the ones I find in my area are much smaller than what he has in the video so it's not a direct comparison.
Looks tasty...too bad I don't have the PATIENCE necessary to EVER make it. Need some videos showing "tasty" things that take five minutes or LESS to make.
This, in a can. But corporations who sell chili in cans are too cheap to put this kind of quality in there. They want you to pay $3 for 25 cents worth of food.
Billy, I love 99.9% of all of your recipes. But....Yawn. I'm so tired of hearing about Texas Chili. You don't need 45 different peppers to make amazing Chili. And don't get me started on beans! Yes, put beans in Chili! I haven't tried every single variation of Texas Chili. But my 30 min Chili that I make here in the northeast beats Texas Chili every time.
@@ChefBillyParisiI’m not sure what you’re asking…. I think the recipe looks fantastic, but I’m not opposed to having beans in my chili. I’m not from Texas! In fact, Texas is a good place to be “from”.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Coahuilteco-Tejano here, Texas Chili is one of the oldest continuous meals served originally from the land we call the US now. There are several variations from Pre-contact Native Texans / Post contact w/ Spain and Tlaxcala / and post contact w/ United States.
This is an authentic recipe that pays homage to the later two eras. Very nice.
One thing I would add to improve your recipe is to think about the traditional ingredients like Texas Pecans and mulberry or a dried fruit local to the area like plum. both of these thicken the sauce and add depth to the sauce without having to add chocolate or corn masa.
But regardless of all that, I am happy that you are using real chilies in your sauce. no powders.
Chef, Texas here. Love this recipe sir. About to get a massive cold front and som snow, yes snow in Houston. This will recipe will be perfect. Be well Chef!!
Love it! be safe! One of my best friends whom I graduated culinary school with lives in el campo. He forgot to tell me snow was coming in.
@@ChefBillyParisi El Campo, man, small world.... my uncle used to own a Buick dealership in El Campo! And i was born and raised in Houston. I think I saw snow once in the late 70s and it was melted by sunrise. 😆
I like to toast the masa harina before using it to thicken the chili. This adds a really interesting nutty note to the finished product.
Huh, hadn't thought of trying that, I usually add some to my chili but next time I'll toast it up a bit, thank you. One thing I add that he didn't mention is baking (unsweetened) chocolate, not a lot, tablespoon or so, it's more of a Mexican thing (its in a lot of adobo) but, like the coffee adds a subtle extra flavor.
Earlier this week, I made your last chili recipe (the "I Made THE MOST Flavorful Chili in Existence!" version) and it is just outstanding!
Lovin' this! Nice showing a bottle of Dutch Grolsch too, which is my local/go to pilsener here in The Netherlands. Luckily i found a webshop to get all the chilis, as supermarkets hardly stock these over here.
Now i am coookin' this this weekend baby 🤘🤘 cheers from The Netherlands
Excellent recipe. From a winner of chili competition in Texas.
Thanks for watching and for the kind words!
In Mexico City We call this stew "Carne en Adobo"
Delicious memories of my grandma and Mom preparing this Adobo for the entire family.
Thank You.
I use cinnamon & chocolate in my chili also. I’ll have to try this version because I trust your recipes!
I am definitely trying this my mouth just watered watching the video!!
Nice! Thanks for watching!
I've always been intimidated by the proper way to include dried peppers to the mix. Your explanation of the whole process makes sense. I think I can do this.
you got this!
Leftover smoked brisket chili was the best I ever made. It's awesome
was it from my recipe? I share mine at the end of this video!
@ChefBillyParisi no Chef. It was just a recipe that I put together because I wanted to not waste. I had never made chili with anything other than ground beef.
Those are the best kind!
I have two smoked tri tips. Gonna make it✌🏼
Excellent!
I'll try that - with a lot less chilies - but then I'm a wimp. Love you covering every single angle of this recipe, thank you !
This is pretty comfortably spicy.
Shiner Bock isn't a pilsner. It's a Bock, which is a dark lager.
Yes, I corrected in another comment :-)
Mexican curry. Looks amazing!
😂
Can't wait to try this for my family!
This looks incredible.
It’s pretty much Chili Colorado. I simmer my chilis in beef stock and just add all of it to the blender rather than water that you discard, along with flavor. I definitely will be giving this a try soon.
fantastic content ty
my pleasure! Thanks for watching!
Yep. You nailed it, pardna.
Looks very tasty. Reminds me of traditional European beef stews with the beer in it (usually a dark one). The classic way to thicken the sauce is to cover the beef with flour before you sear it.
im born and raised, and still Texan and I approve of this video
Excellent!
Finally! Someone on UA-cam who uses more than a few teaspoons of cumin in their chili. 🎉🎉🎉
Cumin is probably the key flavor in chili. You'd think it was the chilis, but those would just make it like taco meat without the comino.
I’m British and we don’t argue about it being “Texas style” or whatever. We just add to it what we like in our house and leave out what we don’t. I was craving chilli and started the prep but realised I’d used all the bacon but I had chorizo instead, so I used that and rendered down the fat. It actually turned out incredibly delicious and it’s now our favourite way of making chilli.
Chorizo adds an amazing flavor to the chili. Definitely done that more often than bacon. Cheers, from Texas.
nobody wants to know what you british do or dont do for chili
@@mondvogel6124 what a classy comment.
@@weschilton meowmeowcrymeowmeow
@@mondvogel6124 Where are you from?
This is like mexican mole meets hungarian goulash :)
100%
Need to try this.
Wow! Thanks Billy!
My pleasure! Thanks for watching!
Strong claim there Bill, think we all claim that crown 😅😅😅
Looking forward to trying yours
Mmmmmmm warm fresh corn bread
I have made about every variant of TX chili and I don't like the chunky beef. Rather I brown up the beef and then after resting it and chilling it, I send it through my grinder with the course die. I omit the cinnamon, add cumin, and use beef consume vs. broth. IMHO, it's the best chili ever! And if you want to really tick off a Texan, but they'll never know it unless you tell them, drain and rinse a can of pinto beans, then add them plus the consume to a blender and add that to the chili. The resulting flavor is next level!
And they say processed food is bad for you.
I do like using the consomme instead of the broth--unless I have homemade broth.
In True Texas sty,e, we put the beans IN!!!
❤️
There are no beans in Texas chili, ever. Do we need to get the cannons out again?
Hey chef for this chili recipe could substitute a pilsner or a porter if we don't have a stout
sure
I currently live in San Antonio, but I'm from Cincinnati. No, Chili will ever beat Cincinnati's for me due to childhood nostalgia. But Texas is pretty close. Nothing beats an ice cold shiner, though.
Recently moved to Cincinnati. This is not chili, it’s a meat sauce. It’s not chili if I can drink it through a straw.
Chili five-way. Washed down with a Big Red.
Coffee, Shiners, NO BEANS!!!!! My little Texan heart is so happy!
LG!!!!
I think a lot of Texans put beans in their chili. You'd have to be living under a rock not to know that the roots of chili didn't include beans. Constantly riffing on this is tiresome. It's Texas wokeness as far as I'm concerned.
You can't excommunicate a version of this dish from "chili" just because it doesn't follow some non-existent rule etched in non-existent granite. Chili is like many regional dishes that have an origin story and then have morphed over time according to how someone's grandma used to make it or what ingredients someone had on hand. Chili's roots are a food that poor people fixed out of cheap cuts of meat. Beans were probably added to stretch the meat -- even in Texas. Beans have the benefit of not being perishable and no doubt were favored by cowhands.
I know that "real" Texas chili didn't have Shiners in it. Why is that okay and beans aren't? It's a silly argument that needs to be retired.
@ Bro take your meds.
@@ooo_Kim_Chi_ooo beans are good man
@ I did. I like my meds with beans.
Can’t wait to try this
Damn. My breakfast just wore off. It's good that this is chili season.
I’ve really gotten into cooking the last few months and I love this channel!
Unfortunately, I cut the tip of my thumb off because of sloppy cutting technique so now I can’t cook for awhile haha. Be careful with your knives Yall!
Mandolins are my mortal enemy!
Looks delicious! 🙂😋❤
5th generation Texan here. this is definitely a gourmet version of Texas chili- which is fine, just saying.
I’ll gladly take that :-)
@@ChefBillyParisi Looks absolutely amazing.
which is a Mexican recipe.
You don’t put coffee, beer, pumpkin spice, chocolate bars, and kitty fur in yours????
Do you even know what chilli is…..
@@timbryan57 I never thought of that! "Heeere kitty kitty!" Toast it first?
My fav Texas style uses mole. I was expecting yours to use it as well. Is your spice mix to compensate or overlap with that idea? Thoughts? Thank you for the recipes. My extended family devours your Rotel dip.
This is almost like its own mole tbh
I make a few types of chili and Texas Red is one. I make a simpler style, using the same chilies as you with the addition of dried Chipotles.
My next batch of Texas will be with your recipe with one exception, I'll save the cinnamon, allspice and cloves for ny Cincinnati style Chili. 😁
I like using braised short rib.
nice
Looks so delicious but we love dark red kidney beans. I always add dark beer, next time I'll try the coffee and chocolate. 😋😋😋
My Texan husband and I have issues about beans vs no beans. I’m from New England. This does look great though
Chili without beans is like a sandwich with no bread.
Maybe. But Texans don’t put beans in our chili
@ Texans are very serious about their chili, that’s for sure. 👍
Chili with beans is how wars start.
@ LOL!!!
More like a pizza with no pineapple.
Re: the browning phase at the start, I feel like every time I do this type of bacon -> beef browning -> 2nd beef browning batch by the time I get to the second batch there is a lot of browned bits in the pan and during the second batch the browned bit of the pan burns and that I feel isn't ideal. I can't be the only one who has found this and I am wondering if you had any tips for this part (also how are you cooking it that much in 4mins a side?????)
I would definitely turn the heat down. Remember we aren't looking for an internal temp, the sear is what's important and if it takes longer, then no problem!
When that happens to me I do this trick. I deglaze as I go along to prevent the fond from burning. In this case I would deglaze with water or some of the beer, after the first batch of meat. Reserve the liquid in a bowl separate from the meat.
Then I add back in the pot more of the bacon fat and start the browning all over again. If I had to I would repeat that process until all the meat was browned.
If I had to do that with the last batch of meat I would add some more bacon fat to cook the onions and garlic. Remember just add enough water or beer to loosen the fond, It shouldn't take too much liquid to do that.
As he said you blend up all those chilis in the food processor. So when it comes time to add all the meat back into the pot I would not add all that deglazed liquid in with it. I would wait until I emptied the blender and washed it out with that liquid to get all the chili paste out. I would even turn the blender on after adding the liquid for a couple seconds to loosen the paste if some of it felt like it stuck underneath the blades.
Another trick to thicken up chili, in lieu of masa harina I use torn up corn tortillas. I add that to a bowl of the chili liquid then blend it until smooth. However you might find you don't have to thicken it up. Also if you were to make this then refrigerate it overnight, when you reheat it, that's when I would thicken it if I had to.
I hope all that helps.
Shiner Bock is a bock, not a pilsner. It's great in chili, but a coffee stout is even better.
Great technique and recipe. Unfortunately Adobe chiles can overpower the whole dish. Ill subtract those. Thank you soo much for great quality vids.
Yeah that was a strange addition, given all the work to use dried chiles, but it was a very small amount for a big pot, so it's very fine tuning maybe to get a very specific flavor note in the stack.
The only thing that I’m going to object to about that awesome looking chili is that you only put one chili de arbol in it I guarantee you that that jalapeno that you put on top was hotter than that and it wasn’t mixed with 5 pounds of meat and other ingredients you should have used at least 6 of the de arbols to get any kind of heat out of that chili
cornbread is always chill natural thickener
Well ,that was Texas Chilly , and in my book , Stew , can do the New York chilly with ground beef and red kidney Beans. Please
❤👨🍳🔪🍲bravo chef
Yum!!
Cinnamon, chocolate? Add some spaghetti and you’ve got a Cincinnati three-way! Seriously, I’m making this. I think with biscuits on the side.
Texan approved, Chef!🤙🤙🤙
Beans are always a side. The only one I’ve had that comes close to our chili here in Texas, would be Colorado chili. Only because it doesn’t have beans either. I know it’s a preference (dogma here) beans mess with the flavors of the chilis and throw off the texture. Love me a good pot of beans. But never in my chili.
Thanks for watching!
This chili recipe looks good but my grandfather makes the best in my opinion
Everyone's grandfather (or grandmother) makes the best! :-)
indeed
at 3:03 what does the p word mean?
??
@@ChefBillyParisi🤷
Google this: pincer in cooking. French for what he did w the tomato paste
Damn! Reading the comments, I thought you had picked on somebody's politics or religion, instead of making chili! As a native Texan, I figure chili is a big tent, make it how you like it, leave the snarky butthurt for college football.
You didn’t know everyone on YT is an expert in every field? 😂😂 it’s all good. 95% of comments are always pretty kind then there are those folks who are having a rough day or whatever and come to take it out on me.
Chili is religion. The chili cookoff is entirely responsible for the whole Food Network turning into a competition reality show streamer.
Looks delicious but I’ve got to have beans in my chili. Yes I’m a yankee 🤣
The frijoles on the side, done right, can make you forget about the chili.
masa harina substitute?
I use torn up corn tortillas. Add that to some of the liquid of the chili, and blend until smooth.
Semolina or really any flour. It's a small amount used for thickening. A/B testing might be able to tell the difference, but otherwise pretty innocuous.
do that on a grill with some smoke and see the difference.
Shiner Bock is no pilsner.
You’re, right my bad. It is an amber. Not a big drinker, but should have done a little more homework. Honestly any beer would work, outside of an ipa or sour.
Guess what I am making for dinner tonight?
Pizza bagels?
A bowl of this chili could put me in the hospital; I kid you not. 2. I put 1 T of cocoa powder in my chili just before serving it. I think I'll try adding a little vinegar.
As a native Texan, I’ve never heard the term “bowl of red” in my life.
Weird. Even I've heard it called it that and I've only ever traveled there. Just google "bowl of red."
Chili became the official state dish of Texas when Governor Dolph Briscoe signed House Concurrent Resolution No. 18 (HCR 18) on May 11, 1977 which reads:
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."
Same. However, it does sound better than a bowl of brown from, Flea Bottom.
Could you half all the ingredients to make half the amount for a small audience?
For sure, you could.
Who doesn't eat their chili with cornbread?
I thought rendered bacon fat has a low smoke point and burns under high heat like this?
When the beef sears it will secrete moisture so you need to keep the heat high to counter it. However, if anything is burning then you need to turn the heat down.
I'm confused with all these different measurements: cups, tablespoons, oz and what not. Why not using grams and liters?
Can't believe you poured that pepper juice down the drain.
It's bitter and not worth putting in.
@@ChefBillyParisi Never tasted bitter to me. I usually toast the chilis then soak them in a jar overnight, then blend them the next day.
I was gonna say that the only thing missing from this recipe is chocolate and a kitchen sink, but then you added in the chocolate. I do think there's probably a point where there's just TOO much going in a single pot of chili.
It’s honestly very similar to a mole. Believe it or not the complexity of flavors is incredible and spot on.
💕💕💕💕💕💕💕💕💕💕
Sorry, can’t do the heat!
One arbol pepper for five pounds of meat and around 2 quarts of liquid will not be hot at all. Even if you have a quite large one, like he used. I doubt I could even detect it, someone with absolutely no spice tolerance might notice it a little but I doubt it would be unpleasantly hot. And while arbol are hot they aren't very hot, no where near a habanero or scotch bonnet. Ancho and guajillo are very mild, significantly less than even a mild jalepeno.
I like things medium hot and I'd go with 10-15 arbol, but the ones I find in my area are much smaller than what he has in the video so it's not a direct comparison.
It’s very comfortably spicy, I can’t do too much heat either. To me this is just the right amount.
Then adjust the heat to your tolerance. Doesn't mean you can't make this!
Thanks for not using the millennial phrase "OLD SCHOOL"
there's a period missing in your recipe link. It's the only good thing that comes between a 6 and a 9
thanks for the heads up!
Thanks from a Texan for, NOT adding beans!!
Blessings ❤️
you got it!
I'll make this recipe and add in extra beans, just for you.
You thumbnail should read Texas' not Texas's
both are actually grammatically acceptable.
That'd be about £5000 worth of meat in the uk😢
Try a dollop of sour cream on top of your chili folks, you can thank me later.
Coarsely chopped raw onion, grated cheddar cheese, and a squirt from a lime wedge. You're welcome.
No tomatoes in Texas red.
I used to insist on that. Then I realized it was just too dim. A bit of tomato paste perks it up.
@@blairhoughton7918No, you’re right. I’m tomato paste is fine. I thought he used like cans of tomatoes like most of the country
Coffee???
it's wild I know, but worth it!
What chef deals with bare hands and wedding ring on a finger?
There is no chef of such.
1:50min mark. That is not a 2qt dutch oven. That is clearly either a 4.5 or 5qt. Your information is wrong.
did I say 2 qt? I thought I said 2 gallon
@@ChefBillyParisiYou said 2 gallon 🪿
YUM!!!! and thank you for ...... NO BEANS!!!
Looks tasty...too bad I don't have the PATIENCE necessary to EVER make it. Need some videos showing "tasty" things that take five minutes or LESS to make.
Short of a peanut butter and jelly sandwich, nothing worth eating takes just 5 minutes or LESS to make.
@@lindamounts2193 Hey, I can make a MEAN tuna salad in less than five minutes.
This, in a can. But corporations who sell chili in cans are too cheap to put this kind of quality in there. They want you to pay $3 for 25 cents worth of food.
no different from Chile Colorado
Slightly different. This is a little more brown in flavor, if that makes sense.
Did you need that much flesh ?
yes
First here
Billy, I love 99.9% of all of your recipes. But....Yawn. I'm so tired of hearing about Texas Chili. You don't need 45 different peppers to make amazing Chili. And don't get me started on beans! Yes, put beans in Chili! I haven't tried every single variation of Texas Chili. But my 30 min Chili that I make here in the northeast beats Texas Chili every time.
I’m less certain!
Though I should say…. I love beans too!
I've only ever made it once for my channel. What do you mean?
@@ChefBillyParisiI’m not sure what you’re asking…. I think the recipe looks fantastic, but I’m not opposed to having beans in my chili. I’m not from Texas! In fact, Texas is a good place to be “from”.
@ChefBillyParisi My comment was directed towards the Texas chili folks who think their chili is superior to everyone else's.