I just made OTT chili this past weekend here in Ontario on my Weber kettle. Three pounds of meat (ground beef and ground pork), fire roasted tomatoes, and yes beans (it’s how I grew up eating chili and I love it). I used my own seasoning mix (I added coffee instead of chocolate) and everything came together amazingly in just over four hours (although I definitely could’ve simmered it longer). And of course I used Meat Church Holy Cow to season my three pound meatball. 😉 This is definitely my way to make chili from now on. Cheers!!
I was in once you put in a chunk of chocolate. My grandmas chili was the best I’ve ever had and I never knew that chocolate was her secret ingredient until years after she passed away. Looks like great stuff! God bless.
I had already made this in the past using meat, church chili powder. I just got on UA-cam to refresh my memory of how to do it and found the meat church actually just posted one! Good job, Matt!
I put it on 180 and let it smoke all day, put it in the fridge overnight and smoke it again the next day, do the same thing the next day so I have 3 days of smoke. I'll keep adding a little water. When the chili sits over night the flavors blend together so much better.
I've made this chili a few times now.. twice with the smoked chuck version and once with this specific recipe. Its very good. Good enough for me to win the office chili competition. This recipe is very smoky, dark and dense with the chipotles in adobo, cinnamon and chocolate dominating the flavor profile. My only issue is that it is that those ingredients overpower the tomatoes, onions and beef a bit. I personally prefer chili to be a little looser and more tomato/beef dominant.. jmo. In any case I recommend you try this because everyone's tastes are different and it was fun to make. Thanks Matt!
It's crazy how the chocolate just romances the chilies you use and broadens their taste. Adds such a depth... makes you wonder 'what is that?' I serve with a big ol pot of Pintos on the side... Thank heaven fall is here!
Another banger! Your channel has become my go to channel for outdoor cooking! I look forward to a new cooking video each week. Love the no nonsense recipes. I can't wait to try this recipe and see how the cinnamon and chocolate add to the flavor of the chili!
OTT chili on my pellet grill is a fan favorite. I’m on to your chocolate addition! Been doing that for years. A good rich chocolate stout as well is a great addition. Keep on bringing these great videos. 👍🏻
Great video Matt! Growing up in Atlantic Canada, my family definitely used beans in our chili and I do prefer it that way for nostalgic reasons, but after doing a brisket chili once, I’m more torn. This recipe is getting tried out very soon for sure. Thanks for sharing!!!
I slow smoke chuck roast, breakfast sausage, use your chili seasoning and a few other tricks. I always cook and simmer for hours, then put in the fridge over night. Slow cooker the next day to reheat. I get lots of compliments about my cooking and I just point to you. Thank you so much for all you do. Keep it up man!
Having watched this video, now I understand the 'Beans / No Beans' thing. Texans are true to the chili queens version. But as that recipe was adapted by the rest of the country, chili was something you made to stretch out what you had, hence the addition of beans, corn, even (gasp!) potatoes. I make it both ways. Gonna have to try it smoked with some Mexican chocolate next time, for sure!
I have had so much food done by a slow cooker. Now that I have a pellet smoker, I just love the smell. I`ve had my smoker since May and have done so much. Your Chili seasoning has been on my counter for a couple months. Now it is fall..I think it is time!!!!!!
I’ve done this a few times on the Traeger. The drippings ending up in the chilli is the best. Instead of a ball, I make a disk the same diameter as the Dutch oven, it gets the meat maximum smoke. The ring goes much deeper.
This is definitely something that I want to try, though probably with a combination of pork and beef. If you were to put beans in the chili, would you cook the dry beans first and then put them in?
I've been making over top chili for a few years now. Never had a complaint, it's rare that there are left overs for omelets the next morning, and those who "don't like chili" end up enjoying it. I'll have to try adding chocolate to mine to see how it is. I've heard depending on the chocolate used, it can add a "earthy" flavor to it.
Just saw this post, when Sunday I won our Church's Reformation Day chili cook off. With an over the top chili of Smoked chuck, ground beef, and hot bfast sausage, 50/50 W Sauce and Fireshire, and Meat Church seasoning. 😊 And yes, when I was announced as winner, my victory shout was, "I told you: #NobeansinChili!"
Well done Matt. I will plan on trying this with your chili mix as soon as this Texas weather drops under the high 80’s!!!! I’ve tried most of your chili recipes except this one and the white chili. All have been exceptional and I know this one will be also. 👍👍
So, I just got a Lodge 10” Dutch oven..and I think this just might be what I make for it’s inaugural cook!! Thanks Matt, for the AWSOME recipes you put out!!! Hope You & your family are well!!! God Bless and… GO REDSKINS!!!
Question for fellow smokers: have you guys ever taken leftover brisket (already smoked and frozen) and turned it into chili? Would you basically do this recipe or something similar and crumble/chop the brisket into it? BTW, I love the idea of smoking the chili vs. slow cooking
Hi Matt. Nice of you to mention Terlingua. My sister's been going to the chili cook off in Terlingua forever. Gail Starr, beloved country singer and now regular judge at the festival. She used to tell me stories about Jalapeño Sam Lewis and his armadillos. She's down there now. Can't wait to tell her your shout out and share you recipe. Be well!
I have my Weber Smokey Mountain setup so it runs for hours very similar to the pellet. I've been playing with variations on a another recipe with maple syrup but I am looking forward to giving this a go once my bag of Meat Church seasoning gets here.
I’m planning on trying this over the weekend. I’m a fan of beans in my chili, but if I add those (say a can of black beans and pinto or kidney beans) would you adjust any of the other ingredients? Such as an additional can of chiles, more chocolate, etc?
Epic! Wouln't cook chilli any other way these days :) - although I do find that 80/20 beef does dump a lot of grease into the pot, so moved the pot to the side after about 45-60 mins. Gotta try the venison version really soon!
You will never cook chili any other way after you do it this way. Been doing it a little over a year. My suggestion, different from the video, is Sautee the onions/peppers in the smoker, they soak up the smoke while simmering.
Made my first batch of OTT a few weekends ago. IDK why it took me so long. And it freezes super well! Next batch will be a double and we'll freeze it to just reheat when we want some.
Awesome.. Can't wait to make this.. I don't have a dutch oven but in the market for one.. How big a pot was used in this one? Don't think I wanna go any smaller than the one you used.
I absolutely love your chili seasoning! I'm doing over the top chili for Halloween tonight, but since I married into a family full of gringos I gotta go mild and add beans because they are adverse to heat and flavor.
This is a great video Matt, and I'm very curious about the Mexican chocolate. What brand chocolate did you use? I went on to Amazon and found some, but I'd like to copy you as much as possible. Wonderful job. Keep 'em coming!
Hey Matt! I like it and will be doing this, but how about a different way to make gumbo? Just made a pot (chicken and sausage) using some dry roasted flour (takes 45 minutes, make it in bulk) I've stored in the freezer for a year at least, and you can make pre-make batches to varying levels of darkness, also allowing you to add fat to taste rather than suspending flour in equal amount of oil to stir forever browning each time as a roux. I prefer holy trinity later so some veg texture retained. I know sounding pretentious, but honestly, I haven't found better, my last foray at GoGo Gumbo in Boyd, TX (disappointed).
I’m from the south but live in Cincinnati. Cincy chili is often brutally criticized for having added cinnamon and chocolate in it. “That’s not chili”, say people not from Cincy. So it’s hysterical to see Matt put it in and be called a genius! (I mean he is a genius, but that’s beside the point.)
Man, visually that looks insanely good, however, the amount of hot spices, it's a wonder you can even taste the food without burning yourself a new one. Having said that, I intend to try it, but I'm thinking the heat level will be excessive. Here in Australia, most like a little heat but are not accustomed to having an asbestos lining on our butts. I enjoy your channel, love the other meats that you smoke and BBQ.
Making this tomorrow but, I went to my local Academy after a bbq store and both told me that the chili seasoning was discontinued? Is that true? I'll have to stock up.
I have some ground moose in the freezer. I'm thinking this is the right thing to make with it. 49 F in the Central Okanagan right now, so perfect timing!
Question, why does everyone that does a OTT chili video, they make the meat into a huge loaf/ball form? Why not make it a larger diameter and thinner so you get more smoke on the meat overall? Is it so you can capture the rendered grease / liquids into the Dutch oven? Thanks Matt for all the great videos and recipes.
Tomatoes are used to reincorporate the pulp that is lost from turning dried chilies into powder. Pulp helps to give chili body and texture. If you were to use whole dried chilies like the OG Chili Queens used, you would discover that tomato isn't necessary.
So what advantage does cooking the meat OTT actually provide? Does it get even more smoky than it would if you just fried it up and put it in the chilli to start with?
Well it it venison which is super lean, so yea that it is expected to be a little dry. However, that is ok because it gets broken up and dropped into the chili to simmer. If I went with an 80/20 it wouldn't be as dry, but that would drip a ton of fat into the pot which venison does not. This is a prime example of why I'm a teacher.
Great vid! I got a question for thanksgiving. I’m smoking two boneless breasts around 3 pounds each. Can I brine the night before or would that be over brined for that small amount of meat compared to a whole bird. Thanks
Going to have to try this one. I tried poor man's burnt ends one time that came out entirely too salty to eat. I mean terrible. Not wanting to waste that much I froze them and made chili with them and just didn't add more salt. Came out great and now I really want smoked meats in my chili.
Been smoking for just a year now. Was really looking forward to doing OTT Chili this fall. This video came at the perfect time. Thanks Matt!!
You are most welcome Brian!
I just made OTT chili this past weekend here in Ontario on my Weber kettle. Three pounds of meat (ground beef and ground pork), fire roasted tomatoes, and yes beans (it’s how I grew up eating chili and I love it). I used my own seasoning mix (I added coffee instead of chocolate) and everything came together amazingly in just over four hours (although I definitely could’ve simmered it longer).
And of course I used Meat Church Holy Cow to season my three pound meatball. 😉
This is definitely my way to make chili from now on. Cheers!!
"People are like why are you doing that on a pellet grill and not in a slow cooker......well, I'm a man." Favorite part of the video, lol
;)
I spit out my coffee laughing...
@@MeatChurchBBQyea your a man but a gay man who votes for Kamala so maybe you should just make it in the kitchen
@@MeatChurchBBQyea a gay man who votes for Kamala. In that case just cook in the kitchen
Old school Stock Pot, all day, is how i do it!
I was in once you put in a chunk of chocolate. My grandmas chili was the best I’ve ever had and I never knew that chocolate was her secret ingredient until years after she passed away. Looks like great stuff! God bless.
That is a cool story!
I had already made this in the past using meat, church chili powder. I just got on UA-cam to refresh my memory of how to do it and found the meat church actually just posted one! Good job, Matt!
AWESOME TIMING!
I put it on 180 and let it smoke all day, put it in the fridge overnight and smoke it again the next day, do the same thing the next day so I have 3 days of smoke. I'll keep adding a little water. When the chili sits over night the flavors blend together so much better.
I've made this chili a few times now.. twice with the smoked chuck version and once with this specific recipe. Its very good. Good enough for me to win the office chili competition. This recipe is very smoky, dark and dense with the chipotles in adobo, cinnamon and chocolate dominating the flavor profile. My only issue is that it is that those ingredients overpower the tomatoes, onions and beef a bit. I personally prefer chili to be a little looser and more tomato/beef dominant.. jmo. In any case I recommend you try this because everyone's tastes are different and it was fun to make. Thanks Matt!
It's crazy how the chocolate just romances the chilies you use and broadens their taste. Adds such a depth... makes you wonder 'what is that?'
I serve with a big ol pot of Pintos on the side...
Thank heaven fall is here!
This is so well said!!!!! -Matt
Another banger! Your channel has become my go to channel for outdoor cooking! I look forward to a new cooking video each week. Love the no nonsense recipes. I can't wait to try this recipe and see how the cinnamon and chocolate add to the flavor of the chili!
OTT chili on my pellet grill is a fan favorite. I’m on to your chocolate addition! Been doing that for years. A good rich chocolate stout as well is a great addition. Keep on bringing these great videos. 👍🏻
YES!
It is definitely time to start making this. IMHO it's NEVER a bad time to make chili, but fall is a must.
Well said
Great video Matt! Growing up in Atlantic Canada, my family definitely used beans in our chili and I do prefer it that way for nostalgic reasons, but after doing a brisket chili once, I’m more torn. This recipe is getting tried out very soon for sure.
Thanks for sharing!!!
Make it how you like it for sure!
Glad I'm not the only one that sautés their onions too. The roasted garlic and chocolate is a great tip.
Yessir!!!!!!
@@MeatChurchBBQ I've actually had to use Cocoa Powder before and the taste was still very good!
I slow smoke chuck roast, breakfast sausage, use your chili seasoning and a few other tricks. I always cook and simmer for hours, then put in the fridge over night. Slow cooker the next day to reheat. I get lots of compliments about my cooking and I just point to you. Thank you so much for all you do. Keep it up man!
I've done chuck roast or local grocery store usually has boneless short ribs too
chuck is GREAT! ua-cam.com/video/G2wYM6d52sc/v-deo.html
Having watched this video, now I understand the 'Beans / No Beans' thing. Texans are true to the chili queens version. But as that recipe was adapted by the rest of the country, chili was something you made to stretch out what you had, hence the addition of beans, corn, even (gasp!) potatoes. I make it both ways. Gonna have to try it smoked with some Mexican chocolate next time, for sure!
Yea fillers where added years down the road to stretch the pot.
I have had so much food done by a slow cooker. Now that I have a pellet smoker, I just love the smell. I`ve had my smoker since May and have done so much. Your Chili seasoning has been on my counter for a couple months. Now it is fall..I think it is time!!!!!!
YES!!!!! Do it.
Very cool - I deviate a bit and use a variety of dried chiles that I toast, then rehydrate in a dark roast coffee I brew, and blend for smoothness.
Love that!
I like the “West Texas” flavors with black coffee.
I use alkaline water to brew the coffee that goes in the chili.
I’ve done this a few times on the Traeger. The drippings ending up in the chilli is the best. Instead of a ball, I make a disk the same diameter as the Dutch oven, it gets the meat maximum smoke. The ring goes much deeper.
Yessir!
This is definitely something that I want to try, though probably with a combination of pork and beef. If you were to put beans in the chili, would you cook the dry beans first and then put them in?
Thank you! Perfect timing with the fall weather starting to move in.
Enjoy!
Matt, any issues with cleaning the smoke from the Dutch oven? I’m thinking of getting one of that type or the cast iron ovens.
I've been making over top chili for a few years now. Never had a complaint, it's rare that there are left overs for omelets the next morning, and those who "don't like chili" end up enjoying it. I'll have to try adding chocolate to mine to see how it is. I've heard depending on the chocolate used, it can add a "earthy" flavor to it.
Don't use too much and you will love it.
Just saw this post, when Sunday I won our Church's Reformation Day chili cook off. With an over the top chili of Smoked chuck, ground beef, and hot bfast sausage, 50/50 W Sauce and Fireshire, and Meat Church seasoning. 😊
And yes, when I was announced as winner, my victory shout was, "I told you: #NobeansinChili!"
That is awesome!!
Well done Matt. I will plan on trying this with your chili mix as soon as this Texas weather drops under the high 80’s!!!! I’ve tried most of your chili recipes except this one and the white chili. All have been exceptional and I know this one will be also. 👍👍
Thanks Steve!!!!
So, I just got a Lodge 10” Dutch oven..and I think this just might be what I make for it’s inaugural cook!!
Thanks Matt, for the AWSOME recipes you put out!!!
Hope You & your family are well!!! God Bless and…
GO REDSKINS!!!
God Bless!
Question for fellow smokers: have you guys ever taken leftover brisket (already smoked and frozen) and turned it into chili? Would you basically do this recipe or something similar and crumble/chop the brisket into it? BTW, I love the idea of smoking the chili vs. slow cooking
Hi Matt. Nice of you to mention Terlingua. My sister's been going to the chili cook off in Terlingua forever. Gail Starr, beloved country singer and now regular judge at the festival. She used to tell me stories about Jalapeño Sam Lewis and his armadillos. She's down there now. Can't wait to tell her your shout out and share you recipe. Be well!
it's this weekend!
This is something I have been wanting to try and this recipe might be the perfect spice level for my wife.
Awesome!
Thanks from San Antonio!!! I usually use chilis but I will definitely be using this recipe.
Enjoy!!!!! PS - you may prefer this one - www.meatchurch.com/blogs/recipes/texas-red-chili
Good to see you man! Great recipe for the upcoming cold season
Thank you!!!!!
Can't wait to give it a try this weekend! Great recipe!
Enjoy!
Do you coat the outside of the enameled cast iron to protect the color from being stained by the smoke?
Hey Matt, love to make this chili but its only my wife and me. How well do you think this will freeze up for later?
Yes for sure. I always freeze some.
I have my Weber Smokey Mountain setup so it runs for hours very similar to the pellet. I've been playing with variations on a another recipe with maple syrup but I am looking forward to giving this a go once my bag of Meat Church seasoning gets here.
LOVE IT!
Definitely going to try...your brisket chili is our family fav, but I love this because if I don't have a brisket flat, I can just do ground meat!
Love that!
I’m planning on trying this over the weekend. I’m a fan of beans in my chili, but if I add those (say a can of black beans and pinto or kidney beans) would you adjust any of the other ingredients? Such as an additional can of chiles, more chocolate, etc?
Epic! Wouln't cook chilli any other way these days :) - although I do find that 80/20 beef does dump a lot of grease into the pot, so moved the pot to the side after about 45-60 mins. Gotta try the venison version really soon!
Awesome, Bro! We have alot of the same tastes so this channel is perfect for me! Can't wait to get a smoker, man! Thanks, again!!
Rock on!
Looks delicious ill try this out in my master built electric and see how it turns out.
Sounds like a plan!!!
You will never cook chili any other way after you do it this way. Been doing it a little over a year. My suggestion, different from the video, is Sautee the onions/peppers in the smoker, they soak up the smoke while simmering.
Made my first batch of OTT a few weekends ago. IDK why it took me so long. And it freezes super well! Next batch will be a double and we'll freeze it to just reheat when we want some.
PERFECT
Love making chili this way. It is like a meatloaf chili because you get some crispier pieces when you break it up.
Great point!!!
I'm from Virginia nobody in my family including me puts beans in chili,looks good matt as always
Thank ya!!!!!
chocolate a great idea! you're killing it with your chili recipes.
THANK YOU!!!!!!
Perfect timing for this video. I am supposed to make chili tomorrow night.
YESSSSSS!!!!
Awesome.. Can't wait to make this.. I don't have a dutch oven but in the market for one.. How big a pot was used in this one? Don't think I wanna go any smaller than the one you used.
6 quart
I have been waiting years for the Meat Church version of this chili! Thank you Mr Pittman!
You are welcome!
No issues with moisture loss during an 8 hour simmer?
This sounds amazing and great for a cool fall day of “smoking”
Yeah you can. You may have to add stock, broth or beer along the way depending if\when you cover.
Yes. That's comfort food right there. Can I do this on a Big Green Egg as well?
100%
I found 14.5oz cans of diced fire roasted tomatoes. How many cans do you use for this recipe? Love all your videos BTW, thanks!
Also picked up 7oz cans of Chipotle peppers in Adobe sauce. How many of those for the recipe?
The recipe is in the description (always) and also the banner of MeatChurch.com the week of the video.
That is some great looking chili. It makes me wish i had some deer meat. I will need to make me some on my new Traeger Timberline XL.
Hope you enjoy!
I love the flavor of straight chili with no beans but i like to add them to make the pot last the whole week.
That works for me!
Looks great! Do you remove the cinnamon sticks and whole jalapeno at some point?
I am intrigued for this answer as well. I am making it for tailgate this weekend and was wondering the same thing.
Yea at the end. You can dice the pepper up if you like.
@@MeatChurchBBQ thank you! Kind of thought that but just wanted to make sure it wasn't supposed to stay in there!
I absolutely love your chili seasoning! I'm doing over the top chili for Halloween tonight, but since I married into a family full of gringos I gotta go mild and add beans because they are adverse to heat and flavor.
haha love it!
This is a great video Matt, and I'm very curious about the Mexican chocolate. What brand chocolate did you use? I went on to Amazon and found some, but I'd like to copy you as much as possible. Wonderful job. Keep 'em coming!
looks like chocolate "ibarra"
Use Abuelita or Ibarra.
This looks and sounds awsome. Need to try that. Greetings from Germany❤❤
It's so good!
Do you find that you have to add a splash of liquid, from time to time, during the whole process? Or let it ride?
If you smoke it uncovered for long enough, yes.....
Looks good Matt! Doing the same this weekend! Thanks for the tips!
I hope you enjoy Brandon!
That first bite looked hot as hell from here!! Really enjoy your videos ..
I don't have much patience lol
Wow!! Looks delicious!! Thanks for sharing!!
You are most welcome!
Looks great; will definitely be making this!
AWESOME!!
...Well, I'm a man... hilarious!!! Love this stuff
;)
AINT NO WRONG WAY TO MAKE CHILI !! always a good vid
Preach
Another great recipe Matt!
THANKS!!!!!
Hey Matt! I like it and will be doing this, but how about a different way to make gumbo? Just made a pot (chicken and sausage) using some dry roasted flour (takes 45 minutes, make it in bulk) I've stored in the freezer for a year at least, and you can make pre-make batches to varying levels of darkness, also allowing you to add fat to taste rather than suspending flour in equal amount of oil to stir forever browning each time as a roux. I prefer holy trinity later so some veg texture retained. I know sounding pretentious, but honestly, I haven't found better, my last foray at GoGo Gumbo in Boyd, TX (disappointed).
been doing the ground meat smoked over the pot for years...its key
I’m from the south but live in Cincinnati. Cincy chili is often brutally criticized for having added cinnamon and chocolate in it. “That’s not chili”, say people not from Cincy. So it’s hysterical to see Matt put it in and be called a genius! (I mean he is a genius, but that’s beside the point.)
That is becuase of the noodles in Cincy. Not the cinnamon or choc. IMO......
@ we could test your theory in your next chili video, drop it on top of noodles and see what happens! ha ha ha ha. Keep up the great work Meatchurch!
@@bryoncastleberry I need to!!!
From the South, but I love me some good Cincinnati chili. Vive la difference!
Love all your videos…what brand Dutch Oven did you use for this video???
www.heb.com/product-detail/cocinaware-enamel-cast-iron-dutch-oven-red-5-2-qt/2123276
Who doesn’t love a good chili. That looks incredible, Now I have the itch do doo a good chili….
Enjoy!
Looks delicious!
so good!
Omg I am so hungry now. That looks amazing!
So good!
@ Stop! LOL
What's the best way to clean the cookware after being on the smoker?
If I wanted to use ground beef and sausage instead of the deer meat, can I still create the ball of meat above the bowl method?
100%! Mosst people use beef. The leaner you go, the less fat that drips.
Man, visually that looks insanely good, however, the amount of hot spices, it's a wonder you can even taste the food without burning yourself a new one. Having said that, I intend to try it, but I'm thinking the heat level will be excessive. Here in Australia, most like a little heat but are not accustomed to having an asbestos lining on our butts. I enjoy your channel, love the other meats that you smoke and BBQ.
This isn't too spicy honestly. I can't do super hot.
Thanks for being here!
Outstanding!!!
Thanks!!!!
Dziuks!!! One of my favorites!
so good!!!!!!!
Love your videos! Looking forward to cooking this one too.
Enjoy!!!
Matt can you put a link to the chili bowl, that is perfect
Making this tomorrow but, I went to my local Academy after a bbq store and both told me that the chili seasoning was discontinued? Is that true? I'll have to stock up.
Not dicontinued. It's one of our top products. www.meatchurch.com/products/texas-chili-seasoning
I have some ground moose in the freezer. I'm thinking this is the right thing to make with it.
49 F in the Central Okanagan right now, so perfect timing!
Heck YES! PS - You have a lot of good wine in the Okanagan!
@@MeatChurchBBQ We do. You can't spit without hitting a winery! lol I look off my deck, and can see Mission Hill less than a mile away.
Tbank you Matt. Your cooks are awesome! 👍🍺
Thanks Chris!!!
I have a white chicken chili recipe....its soooo good!
Fam fav! www.meatchurch.com/blogs/recipes/white-chicken-chili
Question, why does everyone that does a OTT chili video, they make the meat into a huge loaf/ball form? Why not make it a larger diameter and thinner so you get more smoke on the meat overall? Is it so you can capture the rendered grease / liquids into the Dutch oven? Thanks Matt for all the great videos and recipes.
I know folks that make a flatter disc for more surface area for smoke and deeper penetration. Great move!
Tomatoes are used to reincorporate the pulp that is lost from turning dried chilies into powder. Pulp helps to give chili body and texture. If you were to use whole dried chilies like the OG Chili Queens used, you would discover that tomato isn't necessary.
Check my Texas Red recipe. This wasn't meant to be "authentic" as I mentioned. My very popular Texas Red is though.
So what advantage does cooking the meat OTT actually provide? Does it get even more smoky than it would if you just fried it up and put it in the chilli to start with?
Smoky meat, potentially fat rendering into the pot depending how much fat is in your ground.
@MeatChurchBBQ Thanks man, I appreciate the response
Chocolate! Very interesting. Will have to try.
....a known 'secret' that has been used for decades
If we don’t have the Meat Church Chili Seasoning can we sub regular chili powder? I have to order some more of the MC stuff!
@@nicholasmumford5616 of course
@ Thanks!
If I wanted to add beans to this recipe, when would be the best time to put them in?
2nd half of the cook.
I wanna make that! With cilantro on top!
Do it!!
LFGoooooooooo! That chili looks amazing. I have made your TX Chili recipe at least 10 times now, best ever. Also, Bang Bang Niner Gang!
Love it!
I’ve eaten SO MUCH chili “with beans” in Texas!! You Texans are just not all on the same sheet of music
That dried out lump of deer meat looked so dry.. I’ll stick to my chili recipe 😎 not trying to be rude, love the channel ✌🏻
Well it it venison which is super lean, so yea that it is expected to be a little dry. However, that is ok because it gets broken up and dropped into the chili to simmer. If I went with an 80/20 it wouldn't be as dry, but that would drip a ton of fat into the pot which venison does not. This is a prime example of why I'm a teacher.
Awesome video 👍👍. Just stumbled across your channel and subscribed 👍👍
THANK YOU!!!!!!
What's the Dutch oven you use?
Great vid!
I got a question for thanksgiving. I’m smoking two boneless breasts around 3 pounds each. Can I brine the night before or would that be over brined for that small amount of meat compared to a whole bird. Thanks
Best pellet smoker bbq salesman in America.
haha, just think everyone should have one in their outdoor cooking arsenal
Good stuff Matt
Thanks! Fellow hockey fan.
Going to have to try this one. I tried poor man's burnt ends one time that came out entirely too salty to eat. I mean terrible. Not wanting to waste that much I froze them and made chili with them and just didn't add more salt. Came out great and now I really want smoked meats in my chili.
Nice looking chili. Cheers, Matt! 👍🏻👍🏻✌🏻
Cheers!
Where can I find a propane burner like that? Love it!
Carolina Cooker
Well if wasn’t still in upper 70’s here in North East Ga. I’d do this recipe for Ga\Fla Saturday!! But as usual I’ll come up with something Tasty!! 😂😂