Texas Twinkie: One Jalapeño, whole and de-seeded, filled with cream cheese,, wrapped in 1 or 2 pieces of bacon and cooked on the smoker. Some people will add some brisket slices in the cream cheese or finely diced pickles, etc....
8:45 Fiesta spices are from Texas. America has huge onions. And we use a lot of onion in our food. Cumino is cumin a very smoky spice. You can use chuck roast or even a round roast but you will have to add fat .
Bacon comes in handy for some fat. I've always called Comino "fancy cumin" when it's the smoked version. But basically, it's the exact same thing just a different language. Like paprika, it's just peppers by a different name. Some are sweet and some are more spicey. I like the hot/smoked version best. But sweet paprika is also good.
Cumin is a spice made from the dried seeds of the Cuminum cyminum plant, a member of the parsley family. Aka cumino. Googled it.. I use it in a lot of food, salsa, chili, fried potatoes.
Ground Comino (Cumin) is a versatile spice with earthy, citrus, and savory notes that can quickly and easily add depth and rich flavor to many any dishes.
I think they said that the locals aren't too 'warm' to being videoed. Different culture. They have showed us some of the local hills, lakes mushroom spots etc. Beautiful place they live in.
We have what are called 1015 onions that were developed by Texas A&M University. They cross bred two different onions and what a Homerun!!! They're the best onions on the planet!!!
I love to add beer to all my chili. Cheese, jalapeños, sour cream all on top and maybe a tortilla to clean up. Take some chili with the toppings on top of a huge baked potato for lunch the next day! Remember all chili's and stews are better the next day!!😊
Or....73 yo Texan here. You can by run-of-the-mill chuck roasts at a dollar a pound cheaper than Choice brisket, and if you eat enough chili, buy a meat grinder/sausage stuffer, and grind your own. I grind as large as it will grind (about the size of kidney beans) and it paid for itself in under three years over the coarse ground meat for chili available in the stores. I make a five pound pot of chili about every 3-4 months and freeze it in single bowl servings
Yes , you can use your favorite type of meat. I sometime use a Boston Butt and there are🤠🤠🤠🤠 two ingredients in my chili that make it rich and robust. Instead of stock used you favor beer and add a tablespoon of tomatoes pasta after you brown your onion. When your onion becomes translucent, add your tomatoes pasta to finish browning them off. But do not burn because your will taste the different
Comino is cumin. Some brands have a blend of spices with the main ingredient is cumin. I don't use cumin. I don't like it. I use sazón instead. It's also a blend of spices with the main ingredient is saffron (azafran) or achiote (annotto). I love the real Chile, not the fake kind. It take at least 2-3 hours to cook. It's made with love ❤😊.
When I really want to make an authentic Texas Chilli I do it over a mesquite fire using a tripod and a cast iron pot. You crack the lid a bit so you get some mesquite smoke into your pot of Chilli!! It adds an amazing flavor to your Chilli!!
I would love to see a video of you guys making this. Or maybe just small clips of each major step of cooking it and then tasting your creation. You will probably have to substitute some items. Make sure to do your research on best substitutes for the items you cannot find. Since you don't have first hand knowledge of the original ingredient, don't just grab something you think will be good. Use the internet and or these comments or even do another video asking specific questions to get to the perfect ingredients that you can procure. Good luck and happy cooking. BTW - I have never made chilli myself, but this was a great video - her instruction method is great. Thank you for introducing me to her - I am heading over to her channel right now to save the video in my cooking playlist and giving her a like on her video.
I'm a Texan and I have a Chuckwagon chili recipe that includes dried beans that I got from my grandfather (born in1894) who in turn got it from a ranch cook who had participated in the later cattle drives (after the Civil War). This is the chili he fed the men on those drives. It starts with 10 pounds of beef and 3 pounds of suet(fat) so the fat flavor is a must. The beans were dry beans soaked for a day before cooking as dry beans travel well and pack wherever there is room. There were a bunch of spices and no tomatoes as they didn't travel well. I have eaten this chili many times and it is very good and is a food that travels well for campers as well in smaller amounts.
You can put anything on chili you like (except for ketchup). It is yours & make it the way you want. Texas chili does have a few rules. Ground Comino is the Spanish word for what you might call Ground Cumin. You don't have to use brisket. A chuck roast that is coarsely ground is common. Some use off-cuts like neck meat. Chili came into being almost as soon as Texas became a state. They had a prison population that had to be fed & they wanted a cheap way to provide that & still have pretty good food. Did I mention no ketchup? It will be thick if you follow her directions.
You can order the spices. If you have a PO box I can send some to you. You really need to use brisket for this recipe but you might could use a roast. I usually use a roast because brisket is expensive right now. Its really not that spicy.
I would add some rice to it or add some rice separately and put it on top of the rice that's really good or put it on like she said put it on a pile of Frito chips or dip bread in it there's so much you can do with chili or just eat it
I use ground meat for my chili, because it's easier to cook. Round steak, or any cut of meat will work, but the thicker cuts take longer to become tender. 👍🥩
I just made chili with light red kidney beans, chopped tomatoes, ragu spaghetti sauce, crushed red pepper, hot sauce and venison Hamburg, cooked on low in crock pot, made corn bread, was so amazing
Chili powder in the USA is not spicy. It is made from chilis that have flavor, not heat. If you want chili to have heat to it, you have to add either jalapeno, any other hot chilis or hot sauces to it. Cumino is cumin spice and it is commonly used in Tex-Mex or Mexican dishes.
If the the kids don't like spice , make a big pot and about 30 minutes before serving put some Ina separate pot for them. Then add all your spices you like ad cook for another 30 minutes 😊
Near the end of the cooking time, throw in a cube, or two, of unsweetened baking chocolate. It will add a depth of flavor that is incredible, but you don't taste the chocolate flavor.
I was expecting her to throw in coffee or Mexican chocolate (Abuelita), to intensify the flavor. When the flavors are concentrated by the stewing, they marry with the meat and create an umami effect, like adding MSG or wine does.
I use venison Hamburg from my guys archery hunting, light red kidney beans, ragu spaghetti sauce, crushed red pepper, red hot sauce, chopped tomatoes to cut down the heat from the hot sauce, cook on low in crock pot all day, whip up some corn bread and at dinner time, you got an amazingly delicious dinner, I cook the venison Hamburg in pan on stove top then put the cooked Hamburg in the sauce in crock pot, can add chopped onions but my boys don't like onions so I leave them out, tried fooling them with onion salt but they could smell it so I just omit it
Venison is so delicious! You really have to know how to cook it. Since there is no fat most people will ruin the meat. I take the tenderloin and season, flour and brown. Then place in a pan and add my gravy mix and bake it for at least a hour. Low and slow in the oven. Take the meat and gravy out and add potatoes or rice. My absolute favorite thing to do with Venison is to can it. The meat and gravy is so good. You can make a great sandwich to tasty dishes. My husband use to shoot so many deer that I had to can them. My freezer was small. We had Jerky made with at least one deer. Just saw a huge buck in my backyard today and two does got into a huge fight at the salt block. I have about 16 does thar stay close to my house. Thus huge buck is either a 8-10 pointer. We are enjoying watching all the action in our yard. Sadly, my husband's health won't let him hunt, but I'm about ready to go pop one! His always just hunted on our property. Now at least I can salt and feed the deer so I can watch them!
The Ranchers back in the day would give the hands the Brisket because it didnt sell well. The Hands figured out that if you cook it slowly at around 220 degrees Fahrenheit over an extended period of time it became very tender. In Texas Brisket is King!!! I couldnt tell you how many Briskets I wasted over the years trying to get it right. I ended up joining a BBQ Cook off team where I learned all the in's and out's of making a good Brisket. With Briskets surge in popularity unfortunately it's no longer a cheap cut. My Wifes boss raises several Wagyu cows every year and gives away a lot of it to the employees yet makes enough to buy and feed two cows for the next year. If you've never tried Wagyu I strongly suggest you do. While it's a bit pricey it's well worth it!! And on the plus side it's so rich you cant eat a lot of it in one sitting.
You can use all types of meat a lot of people use hamburger meat ground beef but the bacon would be most important that would make sure you have that bacon grease cuz that's what you're actually getting the flavor and the vegetables and in the beef and then add the bacon like she did at the end but the coffee thing that's a little weird I've still have never made chili with coffee so good luck with that one
I'm from south Texas and gave eaten home made chili hundreds of times! I make a really good chili, myself (watching my mom cook, and it VERY spicy!). I can't stand fat! I cut it off pork chop, steaks, etc...and will NOT eat it! BUT, I did not say that it should be cut off BEFORE cooking it, or adding it to things like chili! The fat is FLAVOR! Without the fat, it just doesn't taste the same. Not nearly as good. But, I still cut it off later. Let's just say that, to me, all the flavor has left the fat and gone in to the steak or pork chop, so now the fat has no flavor left in it! Personal, skilled opinion.
The thing about chili is if you type in chili recipe and UA-cam on my word there will be tens of thousands if not hundred thousands of recipes The best thing to do is look at the videos of people who have won chili contest and watch their channels I don't know how you pick this girl but for woman but I usually tend to watch people that have a resume or have one contest that's where you get the big good stuff and they're not from the south I don't know risky
Bro.... If you haven't done it yet.... Check out cowboy Ken Rollins.. his cooking is so amazing.... I believe you'll love what he does... And the way he talks you through his recipes is awesome... Please check him out... Love you guys... From Apopka Florida...
The fat leads to the flavor so it's a mistake to take it all away. Also Texas is not the only state with chile and peppers. Don't get caught up in things having to be from there to be spiced and flavorful.
The best place to meet a chili 'snob' is in Texas. I have won 9 chili cookoff awards from my Appalachian family's chili recipe that includes beans and tomatoes. I wouldn't even dare to offer a bowl of it to a Texan. They're missing out, though, on some good chili.
I'm in Texas and I always use tomatoes and beans in my chili. I really don't get the attitude from some of my fellow Texans. People should use whatever they like! P.S. I would definitely eat your chili! ❤
I really prefer mine without beans, but that's just me. My father wouldn't eat it without beans. Also, he agreed with Lt. Columbo ... it's crackers that make the chili.
Is she a chef and her own mind or she a chef like I am I have a culinary degree from Johnson & Wales before I went into the military we'll have to see after this video and I will give you my ending thoughts because I'm watching her very closely
Remember, chili doesn't include beans. Especially Texas chili. If you add beans to reduce the amount of meat in the recipe, you have to say "chili WITH beans".
Chilli does too have beans! I am Texas and I love beans in my chilli. Make it however you want. On brisket you must try the moist side before you try the dry side or the lean side. In chilli it doesn't matter as much.
I'm old enough to remember when stew meat was a very cheap, little-regarded cut of meat, because it was fatty and chewy and rather nasty unless it was subjected to a very long, slow cooking process to render it down and soften it up. Which is, of course, the ideal when you're making a stew. Now everybody has finally realized this, demand for stew meat has gone up, and unfortunately, so has the price.
that to me is just stewed beef. where is the beans. supposed to be, chili with meat but where is the chill beans, I see none in there. I know people like to make whatever their own but don't leave out the beans. chili is made with beans, and chili with meat is made with both.
Nope most chili powder is not hot it just gives it a little bit of a bite a little spicy not hot some of it can be hot but most regular chili powder that's what gives it the chili taste it's not for making it hot or really spicy that comes from other stuff
Do a Google search for the spices you’re unfamiliar with. I’m American and I have never heard of that comino either. This chili recipe is very tempting.
Don't freak out the coffee is something that first I was like what But then that's her culinary school I realize that it adds some stuff that's just kind of weird it's a weird flavor but I mean no it's not a weird flavor but it doesn't taste like coffee That's the main thing I want y'all know The coffee does not come out into the finished product coffee flavor doesn't I hate coffee flavor stuff and a coffee flavored chili makes me want to throw up so it does not taste like coffee after it's done
It’s a good recipe, but do not let the fat blacken on the bottom of the pot like that. It creates an acrid, bitter burned flavor through the dish. You want it dark brown, not charcoal black like that. Lower the heat if it comes to that or start over. The Texas chili powder isn’t spicy. It comes from large chilis that are grown not for spice, but for flavor. You can make the chili spicy, but most people prefer no spice chili. Cumino is the Spanish word for cumin. Its a singular spice, not a mix. Have fun making your first pot of Texas chili!
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Comino is Spanish for cumin.
Texas Twinkie: One Jalapeño, whole and de-seeded, filled with cream cheese,, wrapped in 1 or 2 pieces of bacon and cooked on the smoker. Some people will add some brisket slices in the cream cheese or finely diced pickles, etc....
I like to mix in chopped brisket with cream cheese and some shredded American cheese and queso.
That is a jalapeño popper.
isn't that a jalapeno popper?
Buffalo turd. 😂 that's what I've always called em
I like the fact that her Dutch oven is not a new one you can see by the bottom of it that she has used it a lot.
I thicken my chili with Masa - corn flour basically.
8:45 Fiesta spices are from Texas. America has huge onions. And we use a lot of onion in our food. Cumino is cumin a very smoky spice. You can use chuck roast or even a round roast but you will have to add fat .
Bacon comes in handy for some fat. I've always called Comino "fancy cumin" when it's the smoked version. But basically, it's the exact same thing just a different language.
Like paprika, it's just peppers by a different name. Some are sweet and some are more spicey. I like the hot/smoked version best. But sweet paprika is also good.
Instead of using brisket try using a chuck roast. It’s half the price and double the beef flavor. Enjoy
Brisket is far more flavorful but I would never ruin a perfectly smoked brisket by putting it in anything.
Sting in your ring I laughed so hard at that one.
Cumin is a spice made from the dried seeds of the Cuminum cyminum plant, a member of the parsley family. Aka cumino.
Googled it..
I use it in a lot of food, salsa, chili, fried potatoes.
Comino also comes in a smoked version where cumin usually doesn't. But yes, the same thing otherwise just a different language.
Matter of facts: USA is soo big there are tonnes of different kinds of foods and everything else. Texas chili is as unique as they come! I do love it.
@waltw9818, based upon your spelling of 'tons', you must be a Brit American, right? Not that this is a bad thing, just an observation.
@@jimgreen5788 Technically Native American LOL Donno how I got that way!
Ground Comino (Cumin) is a versatile spice with earthy, citrus, and savory notes that can quickly and easily add depth and rich flavor to many any dishes.
"I'm always available down below" had me rolling...
In Texas, we're committed to the cause....we don't play about our food! You just gotta do what you gotta do, to do it right, regardless of time.
you can use any cut of meat, it's going to be flavored by everything else anyway, most important is spice blend and cook time (low and slow)
You can thicken chilli with corn flour or corn meal or ground tortilla chips
Just cook it a bit longer without the lid.
The random Rancho Cucamonga shirt is sending me 😂
You guys should do a video or two of where you live, the scenery, locale shops, etc...
I think they said that the locals aren't too 'warm' to being videoed. Different culture. They have showed us some of the local hills, lakes mushroom spots etc. Beautiful place they live in.
They already have.
"Hey" from the Tampa Bay area of Florida, USA. Hope all is well.
Enjoy ya reaction videos.
Have fun and be safe. :)
We keep the Brisket fat and render it down to cook with.
It comes out a beautiful white and has a great flavor!!
We have what are called 1015 onions that were developed by Texas A&M University.
They cross bred two different onions and what a Homerun!!!
They're the best onions on the planet!!!
I understand what you are saying about the kitchen because you have to get it so right when you remodel
I love to add beer to all my chili. Cheese, jalapeños, sour cream all on top and maybe a tortilla to clean up.
Take some chili with the toppings on top of a huge baked potato for lunch the next day! Remember all chili's and stews are better the next day!!😊
Garlic is one of the most amazing ingredients ever
Another fun video! Keep up the good work guys… If you do make that you should video it and see the trials and tribulations of making chili! 15:14
Comino is Cumin. That chile gave me a craving for a nice big bowl of chile, Thanks for that. 😉
Or....73 yo Texan here. You can by run-of-the-mill chuck roasts at a dollar a pound cheaper than Choice brisket, and if you eat enough chili, buy a meat grinder/sausage stuffer, and grind your own. I grind as large as it will grind (about the size of kidney beans) and it paid for itself in under three years over the coarse ground meat for chili available in the stores. I make a five pound pot of chili about every 3-4 months and freeze it in single bowl servings
Jono, I've used this recipe, and it is amazing! If you get the chance, make it! It is time consuming (browning the meat) but oh so worth it.
Make sure you have the small individual bags ofFritos to mix in some chili in them so good.
Yes , you can use your favorite type of meat. I sometime use a Boston Butt and there are🤠🤠🤠🤠 two ingredients in my chili that make it rich and robust. Instead of stock used you favor beer and add a tablespoon of tomatoes pasta after you brown your onion. When your onion becomes translucent, add your tomatoes pasta to finish browning them off. But do not burn because your will taste the different
Comino is cumin. Some brands have a blend of spices with the main ingredient is cumin. I don't use cumin. I don't like it. I use sazón instead. It's also a blend of spices with the main ingredient is saffron (azafran) or achiote (annotto). I love the real Chile, not the fake kind. It take at least 2-3 hours to cook. It's made with love ❤😊.
When I really want to make an authentic Texas Chilli I do it over a mesquite fire using a tripod and a cast iron pot.
You crack the lid a bit so you get some mesquite smoke into your pot of Chilli!!
It adds an amazing flavor to your Chilli!!
Do you ever make a blooming onion? Or. Take a onion in bake it. Comes out like French onion soup. William s
I would love to see a video of you guys making this. Or maybe just small clips of each major step of cooking it and then tasting your creation. You will probably have to substitute some items. Make sure to do your research on best substitutes for the items you cannot find. Since you don't have first hand knowledge of the original ingredient, don't just grab something you think will be good. Use the internet and or these comments or even do another video asking specific questions to get to the perfect ingredients that you can procure. Good luck and happy cooking. BTW - I have never made chilli myself, but this was a great video - her instruction method is great. Thank you for introducing me to her - I am heading over to her channel right now to save the video in my cooking playlist and giving her a like on her video.
I've made chile with chicken, pork and beef. they all tasted great
I'm a Texan and I have a Chuckwagon chili recipe that includes dried beans that I got from my grandfather (born in1894) who in turn got it from a ranch cook who had participated in the later cattle drives (after the Civil War). This is the chili he fed the men on those drives. It starts with 10 pounds of beef and 3 pounds of suet(fat) so the fat flavor is a must. The beans were dry beans soaked for a day before cooking as dry beans travel well and pack wherever there is room. There were a bunch of spices and no tomatoes as they didn't travel well. I have eaten this chili many times and it is very good and is a food that travels well for campers as well in smaller amounts.
You can put anything on chili you like (except for ketchup). It is yours & make it the way you want. Texas chili does have a few rules. Ground Comino is the Spanish word for what you might call Ground Cumin. You don't have to use brisket. A chuck roast that is coarsely ground is common. Some use off-cuts like neck meat. Chili came into being almost as soon as Texas became a state. They had a prison population that had to be fed & they wanted a cheap way to provide that & still have pretty good food. Did I mention no ketchup? It will be thick if you follow her directions.
It's the tomatoes that makes the sauce thick.
Cumino is the Mexican word for cumin.. we use it in all Mexican dishes.
a regular crockpot works well or the newer kind of pressurized crockpot can really shorten the cook time !!
You could put the the chili over pasta. Look up a Chili Mac recipe. It is a thing in the US.
You can also calm down the spice level by putting some sour cream on the chili and/or by adding shredded cheese on top.
Chili is excellent served over a bed of rice.
You can order the spices. If you have a PO box I can send some to you. You really need to use brisket for this recipe but you might could use a roast. I usually use a roast because brisket is expensive right now. Its really not that spicy.
Can't help but to have laugh, it's 70'd in my home and cold,
I would add some rice to it or add some rice separately and put it on top of the rice that's really good or put it on like she said put it on a pile of Frito chips or dip bread in it there's so much you can do with chili or just eat it
I use ground meat for my chili, because it's easier to cook. Round steak, or any cut of meat will work, but the thicker cuts take longer to become tender. 👍🥩
I just made chili with light red kidney beans, chopped tomatoes, ragu spaghetti sauce,
crushed red pepper, hot sauce and venison Hamburg, cooked on low in crock pot, made corn bread, was so amazing
Chili powder in the USA is not spicy. It is made from chilis that have flavor, not heat. If you want chili to have heat to it, you have to add either jalapeno, any other hot chilis or hot sauces to it. Cumino is cumin spice and it is commonly used in Tex-Mex or Mexican dishes.
If you can get badia spices in Slovakia, they make comino. If you can get smoke peprika, it'll work just as good as the texas peprika.
If the the kids don't like spice , make a big pot and about 30 minutes before serving put some Ina separate pot for them. Then add all your spices you like ad cook for another 30 minutes 😊
Near the end of the cooking time, throw in a cube, or two, of unsweetened baking chocolate. It will add a depth of flavor that is incredible, but you don't taste the chocolate flavor.
I was expecting her to throw in coffee or Mexican chocolate (Abuelita), to intensify the flavor. When the flavors are concentrated by the stewing, they marry with the meat and create an umami effect, like adding MSG or wine does.
You can use any Meat
I use venison Hamburg from my guys archery hunting, light red kidney beans, ragu spaghetti sauce, crushed red pepper, red hot sauce, chopped tomatoes to cut down the heat from the hot sauce, cook on low in crock pot all day, whip up some corn bread and at dinner time, you got an amazingly delicious dinner, I cook the venison Hamburg in pan on stove top then put the cooked Hamburg in the sauce in crock pot, can add chopped onions but my boys don't like onions so I leave them out, tried fooling them with onion salt but they could smell it so I just omit it
Venison is so delicious! You really have to know how to cook it. Since there is no fat most people will ruin the meat. I take the tenderloin and season, flour and brown. Then place in a pan and add my gravy mix and bake it for at least a hour. Low and slow in the oven. Take the meat and gravy out and add potatoes or rice.
My absolute favorite thing to do with Venison is to can it. The meat and gravy is so good. You can make a great sandwich to tasty dishes. My husband use to shoot so many deer that I had to can them. My freezer was small. We had Jerky made with at least one deer. Just saw a huge buck in my backyard today and two does got into a huge fight at the salt block. I have about 16 does thar stay close to my house. Thus huge buck is either a 8-10 pointer. We are enjoying watching all the action in our yard. Sadly, my husband's health won't let him hunt, but I'm about ready to go pop one! His always just hunted on our property. Now at least I can salt and feed the deer so I can watch them!
Cumen is a key ingredient in chili as critical as chili powder
Coffee is an important ingredient in chili
from Massachusetts...I ❤ biltong...👍
Never skip the browning of the meat , once you get that down you'll never go back. I could take that cut and make a mean stroganoff . 😂
Yes, I love beef tallow(beef fat) yum in the tum …my dogs love it too! 🥩😋👍🏻
The Ranchers back in the day would give the hands the Brisket because it didnt sell well.
The Hands figured out that if you cook it slowly at around 220 degrees Fahrenheit over an extended period of time it became very tender.
In Texas Brisket is King!!!
I couldnt tell you how many Briskets I wasted over the years trying to get it right.
I ended up joining a BBQ Cook off team where I learned all the in's and out's of making a good Brisket.
With Briskets surge in popularity unfortunately it's no longer a cheap cut.
My Wifes boss raises several Wagyu cows every year and gives away a lot of it to the employees yet makes enough to buy and feed two cows for the next year.
If you've never tried Wagyu I strongly suggest you do.
While it's a bit pricey it's well worth it!!
And on the plus side it's so rich you cant eat a lot of it in one sitting.
Ground comino is the same a ground cumin.
You can use all types of meat a lot of people use hamburger meat ground beef but the bacon would be most important that would make sure you have that bacon grease cuz that's what you're actually getting the flavor and the vegetables and in the beef and then add the bacon like she did at the end but the coffee thing that's a little weird I've still have never made chili with coffee so good luck with that one
I’m sure someone will send you some spices from Texas
Texas Twinkies are stuffed Jalapenos.
Spice it. If Leah doesn't like it she can have a peanut butter and jelly sandwich.
I'm from south Texas and gave eaten home made chili hundreds of times! I make a really good chili, myself (watching my mom cook, and it VERY spicy!). I can't stand fat! I cut it off pork chop, steaks, etc...and will NOT eat it! BUT, I did not say that it should be cut off BEFORE cooking it, or adding it to things like chili! The fat is FLAVOR! Without the fat, it just doesn't taste the same. Not nearly as good. But, I still cut it off later. Let's just say that, to me, all the flavor has left the fat and gone in to the steak or pork chop, so now the fat has no flavor left in it! Personal, skilled opinion.
Texas Chili has no beans in it.
Although I always add beans regardless.
Comino is Cumin
Fat cap is awesome
If you don't like onions that much try white onions they aren't as pungent but also get big yellow onions for real flavor 😂
The thing about chili is if you type in chili recipe and UA-cam on my word there will be tens of thousands if not hundred thousands of recipes The best thing to do is look at the videos of people who have won chili contest and watch their channels I don't know how you pick this girl but for woman but I usually tend to watch people that have a resume or have one contest that's where you get the big good stuff and they're not from the south I don't know risky
do not need brisket. here you can get the meat pre-cut!!!!!
Comino is Cumin.
To be Texas chili no beans no tomatoes.
Except for this recipe that apparently has won contests. LOL
Cimino is cumin.
Ground cumin!!!
My grandfather used to collect everyone else's fat, from a meal, and put mustard on it and eat it. He died of a massive heart attack at the age of 60.
My mom did that and she got pancreatic cancer at 62.
Don’t start being envious….it leads to so many commandments.
God’s good.
His timing is perfect .
Bro.... If you haven't done it yet.... Check out cowboy Ken Rollins.. his cooking is so amazing.... I believe you'll love what he does... And the way he talks you through his recipes is awesome... Please check him out...
Love you guys... From Apopka Florida...
Coming is cumin or coriander
The fat leads to the flavor so it's a mistake to take it all away. Also Texas is not the only state with chile and peppers. Don't get caught up in things having to be from there to be spiced and flavorful.
This isnt chili. This is a stew.
Cumin lol
Chili powder really isnt spicy. Its more of a certain taste.
Look up recipes, chili can be made in a half hour. That was a over fancy chili.
Fat is flavor.
About half the fat will melt and float to the top... that's when you can get rid of it!!
The best place to meet a chili 'snob' is in Texas. I have won 9 chili cookoff awards from my Appalachian family's chili recipe that includes beans and tomatoes. I wouldn't even dare to offer a bowl of it to a Texan. They're missing out, though, on some good chili.
I'm in Texas and I always use tomatoes and beans in my chili. I really don't get the attitude from some of my fellow Texans. People should use whatever they like!
P.S. I would definitely eat your chili! ❤
I really prefer mine without beans, but that's just me. My father wouldn't eat it without beans. Also, he agreed with Lt. Columbo ... it's crackers that make the chili.
Camino isCumin
Low and slow renders it down
Comino is cumin
Is she a chef and her own mind or she a chef like I am I have a culinary degree from Johnson & Wales before I went into the military we'll have to see after this video and I will give you my ending thoughts because I'm watching her very closely
Remember, chili doesn't include beans. Especially Texas chili. If you add beans to reduce the amount of meat in the recipe, you have to say "chili WITH beans".
Not true chili can have beans but to be called Texas chili you can't have beans or tomatoes.
Lol, yes it does. 🙄
Chilli does too have beans! I am Texas and I love beans in my chilli. Make it however you want. On brisket you must try the moist side before you try the dry side or the lean side. In chilli it doesn't matter as much.
Chili absolutely includes beans. Only Texas chili does not include beans.
Agreed. Beans in chili is gross.
Use any cheap cut of beef that has some fat.
I'm old enough to remember when stew meat was a very cheap, little-regarded cut of meat, because it was fatty and chewy and rather nasty unless it was subjected to a very long, slow cooking process to render it down and soften it up. Which is, of course, the ideal when you're making a stew. Now everybody has finally realized this, demand for stew meat has gone up, and unfortunately, so has the price.
Cumin is comino
That recipe is not hot or spicy. You can use just ground beef, I make mine spicy enough to sweat while eating it.
Fat = Flavor !!
that to me is just stewed beef. where is the beans. supposed to be, chili with meat but where is the chill beans, I see none in there. I know people like to make whatever their own but don't leave out the beans. chili is made with beans, and chili with meat is made with both.
Nope most chili powder is not hot it just gives it a little bit of a bite a little spicy not hot some of it can be hot but most regular chili powder that's what gives it the chili taste it's not for making it hot or really spicy that comes from other stuff
Do a Google search for the spices you’re unfamiliar with. I’m American and I have never heard of that comino either.
This chili recipe is very tempting.
Don't freak out the coffee is something that first I was like what But then that's her culinary school I realize that it adds some stuff that's just kind of weird it's a weird flavor but I mean no it's not a weird flavor but it doesn't taste like coffee That's the main thing I want y'all know The coffee does not come out into the finished product coffee flavor doesn't I hate coffee flavor stuff and a coffee flavored chili makes me want to throw up so it does not taste like coffee after it's done
Meat church has a much better video of authentic Texas red chili.
It’s a good recipe, but do not let the fat blacken on the bottom of the pot like that. It creates an acrid, bitter burned flavor through the dish. You want it dark brown, not charcoal black like that. Lower the heat if it comes to that or start over. The Texas chili powder isn’t spicy. It comes from large chilis that are grown not for spice, but for flavor. You can make the chili spicy, but most people prefer no spice chili. Cumino is the Spanish word for cumin. Its a singular spice, not a mix. Have fun making your first pot of Texas chili!
That's an old and very well used Dutch oven. She didn't burn the fat this time, that blackness come from years and years of dishes being made in it.
Cumin is the seed of the cilantro plant.❤
That would in fact be coriander.