Made this for tomorrow's dinner and tried a little bit of it. It has a good sweet heat to it, but the rest of the flavors are not going together well. I mixed well and it is just not good. I hate to waste this HUGE batch of chili, but I think that is where it is going to end up. "best ever" was a HUGE stretch. I have had chili from a can with better results.
gotta remember, chili is likely gonna taste better the next day, after everything blends and settles. anyway, how was your chili? i have an easier, likely better, recipe, if you'd like, if this wasn't that good....
Hey Jack, heres a helpful tip that I use for getting ALL the tomato paste out of the can. I open one end and take the lid off, Then I open the other side and push the lid through the can. This pushes all of the paste out and you dont have to mess with it. Great Video!
I know but my stupid can opener took 5 tries just to open one end. it has trouble with the tiny cans and I don't know why. I would have done that. Love that your looking out for me. Thanks Chris
I have all my life when dealing with those tomato paste cans, thought why dont they have a built in rubber plunger that you can pull up and out and get all that goodness without jumping through hoops.
I made this chili last week, it is more akin to sloppy joe filling. Lots of sugar, the grillin' beans and its liquid tasted like adding a cup or two of BBQ sauce.
The only change I would make would be to also add a can of stewed tomatoes the kind already cut up as I love bits of tomato in my homemade chili. Then I would serve over rice with my own homemade mexican cornbread. Looks really good will be trying this with my change.
About a TBS of brown sugar would be good, or add it to your own bowl if you want more. Some people do like a little sugar in theirs, everyone's taste is different.
Jack a easy way to get the tomato paste out of the can is to open up both ends and push the lid through the can out the other end. You get all the paste and no waste. Love this recipe. Thanks.
If only I had a Crock Pot! Looks delicious. I would for sure use one of my favorite beans from Bush... their Southern Pit Barbecue is amazing and would for sure add to the overall flavor.
De La Seoul Actually it does... long story (somewhat) short... Almost went homeless in Arkansas and had to part with my 3 cats because I couldnt care for them anymore. Moved back to PA with my elderly mother and was also semi staying with a friend a few towns over who needed help since he wasn't doing well with his diabetes. The Facebook group I started for my cats grew and got to know a lot of the people and when they found out I was about to go homeless again here in PA... they stepped up and have been paying my rent, electric, phone (to keep in touch with doctors etc) and internet (to have some form of entertainment with streaming movies and keeping in touch with all my online friends).
You're lucky it's only now getting a little bit colder. First snow fell here two weeks ago. Anyway the chili looks great, will definitely try this recipe.
My dad always wants to wait until it's really cold for chili, but I can eat chili whenever the mood strikes me. Chili is one of my favorite things to eat! I've never seen chili served with garlic bread before.
I tried this and followed the recipe to a T. It wasn't bad, if I make it again, I won't use the Bush's bourbon and brown sugar beans. They dominated and made the whole batch of chili taste like baked beans.
timothy232365 sounds like soup season to me. I been making some and in culinary school we rotate stations and just happens we are on soups next week. Now i make chicken anmd veggie soup and a few others but im glad summers over cuz i love making soup.
timothy232365 man its gonna get super cold here in los angeles, we are gona be in the low 60s 😂😂. Im waiting for like dec/jan so it actually gets cold enough to light the fireplace
That looks so good and tasty, I had some hot chili once when I was sick and it cleared my cold right up. Man you but some hot stuff in that chili. Yessss
I'm with Jack... I can eat cornbread but for sure not my first choice. Garlic bread FTW! But hey, everyone has their own taste... so make what makes you happy :)
This is amazing but next time I would reduce the brown sugar to 1/2 cup or even 1/4 cup and add 1 teaspoon of cumin and a extra 1/2 Tablespoons of chili powder. Also check seaonings around 4 hour mark. Thanks for sharing this recipe!!
I just came across your channel and i like it man. The only thing is I wish you would describe the flavor profiles of what you cooked at the end. Like is this chili on the sweet side?
The butter n oil combo is so that you get the flavor of the butter without the butter burning. The oil allows you to cook at a higher temperature, it raises the scorch point of the butter--burnt butter will get super bitter ruin the dish.😀
I think they ask for butter and oil is cause oil actually can prevent the butter from burning. Also it could be they want butter for flavor or it's just out of habit.
JACK, IT LOOKS GREAT, BUT I DON'T THINK I WOULD LIKE THE BUSH BEANS. WHERE ON EARTH DID YOU FIND THAT GIANT ONION AND PEPPER? HEY JACK, COULD YOU PLEASE LOOK INTO MAKING A BUTTERY TOPPING FOR POPCORN? THE KIND THEY USE IN THE MOVIE THEATERS. THANK'S FOR SHARING.
Jack can you let me know if this is too sweet, because of the Bush bourbon and brown sugar and then another cup of brown sugar. I love making chili but just want to make sure it is not too sweet. Thanks Jack!
Jack. re: tomato paste cans. REALLY? Using your can opener, open the top of the can as usual. *THEN* open the the other end with the can opener. Now, using that second top, on the second opening, push it through with your thumb and into your pot. Now discard the can and the extra top and do what you need to do with the tomato paste in the pot. Easy pessy!
I don't see why you couldn't omit it, problem is that the brown sugar is going to help bring out the other flavors and is also going to help reduce the acids from the tomato sauce/paste. My second x wife refused to eat any kind of tomato sauce for like spaghetti and raviolis unless I added some white sugar to it for the acids.
WOW, I loved it. I used a pound of mild Italian sausage and a pound and half of diced pork roast, then substituted 3 tsps diced chipotle peppers for the Cheyenne pepper. But this is an amazing chili!!!!! Thanks for sharing it.
![Yeat & Quavo - 5BRAZY [Official Music Video]](http://i.ytimg.com/vi/4XxnTAwyxus/mqdefault.jpg)
My Mouth is not watering
Jack why does everything you touch turn too garbage?
Not as bad as the church chili made with 1 year old frozen brisket that was slightly green
Stop making chili Jack. Just stop.
Why does this man have so many Chilli abominations. Chilli DOES NOT HAVE SUGAR.
No one wants to eat sweet chili Jack
everything Jack cooks is number two
@xxx CHOPPER well, I don't know how you've seen my number two, but okay.
@@kcapkcans good comeback lmao
@@fn_flashy9101 I mean, really any reply to that is just abusive. Like hitting a toddler, that
Made this for tomorrow's dinner and tried a little bit of it. It has a good sweet heat to it, but the rest of the flavors are not going together well. I mixed well and it is just not good. I hate to waste this HUGE batch of chili, but I think that is where it is going to end up. "best ever" was a HUGE stretch. I have had chili from a can with better results.
gotta remember, chili is likely gonna taste better the next day, after everything blends and settles.
anyway, how was your chili?
i have an easier, likely better, recipe, if you'd like, if this wasn't that good....
Looks amazing Jack! If that's not the best chili you'll ever taste i don't know what is!
thanks my friend for all your support
Oil so the butter won't burn, butter for the flavor. Looks delicious! Thanks for the recipe.
Hey Jack, heres a helpful tip that I use for getting ALL the tomato paste out of the can. I open one end and take the lid off, Then I open the other side and push the lid through the can. This pushes all of the paste out and you dont have to mess with it. Great Video!
I know but my stupid can opener took 5 tries just to open one end. it has trouble with the tiny cans and I don't know why. I would have done that. Love that your looking out for me. Thanks Chris
I have all my life when dealing with those tomato paste cans, thought why dont they have a built in rubber plunger that you can pull up and out and get all that goodness without jumping through hoops.
I made this chili last week, it is more akin to sloppy joe filling. Lots of sugar, the grillin' beans and its liquid tasted like adding a cup or two of BBQ sauce.
The only change I would make would be to also add a can of stewed tomatoes the kind already cut up as I love bits of tomato in my homemade chili. Then I would serve over rice with my own homemade mexican cornbread. Looks really good will be trying this with my change.
Love it; thanks, Jack!
thank you for watching. :D
Sugar doesn't belong in chili dude
About a TBS of brown sugar would be good, or add it to your own bowl if you want more.
Some people do like a little sugar in theirs, everyone's taste is different.
the oil has a higher smoke point and the butter adds some flavor in some cases.
Best chili you'll ever taste and most of it comes from a can. HAHAHAHAHAHAHAHAHA
There's nothing wrong with using perfectly good canned ingredients, troll
Jack a easy way to get the tomato paste out of the can is to open up both ends and push the lid through the can out the other end. You get all the paste and no waste. Love this recipe. Thanks.
In my recipe box. Thanks!
Thanks Jack. When we get our next cold snap down here in North Florida, I'll definitely be giving this a try.
If only I had a Crock Pot! Looks delicious. I would for sure use one of my favorite beans from Bush... their Southern Pit Barbecue is amazing and would for sure add to the overall flavor.
Yea Im poor... I have been fighting for disability for 7 yrs now and have had no income since.
De La Seoul Actually it does... long story (somewhat) short... Almost went homeless in Arkansas and had to part with my 3 cats because I couldnt care for them anymore.
Moved back to PA with my elderly mother and was also semi staying with a friend a few towns over who needed help since he wasn't doing well with his diabetes.
The Facebook group I started for my cats grew and got to know a lot of the people and when they found out I was about to go homeless again here in PA... they stepped up and have been paying my rent, electric, phone (to keep in touch with doctors etc) and internet (to have some form of entertainment with streaming movies and keeping in touch with all my online friends).
Will be making it this coming weekend thanks for the video Jack!
The oil keeps the butter from burning.
I love a good chili and this looks good! Will have to try soon... temps are starting to drop here in Kansas!
OK STOP IT!! you are making me hungry. lol
For anyone wondering why butter and oil is used: Butter can not be heated as much as oil can, that's why you add oil to raise the butter's smoke point
You're lucky it's only now getting a little bit colder. First snow fell here two weeks ago. Anyway the chili looks great, will definitely try this recipe.
where is home?
My dad always wants to wait until it's really cold for chili, but I can eat chili whenever the mood strikes me. Chili is one of my favorite things to eat! I've never seen chili served with garlic bread before.
No? Really? It's like peanut butter and jelly! They go together!
"Big ol' onion" is an understatement. I've never seen an onion that big!
No?
Where do you usually see onions?
Gary C At the onion farm, where else?
Made this chili and OMG was it ever good everyone wanted the recipe. This was awesome!!!!!!
Cornbread with Chili ;)
Just noticed that Bush's now has 3 different types of beans specifically for chili (says so on the cans) - white beans, black beans and kidney beans.
NICE!!!! I did not know
love chili
I tried this and followed the recipe to a T. It wasn't bad, if I make it again, I won't use the Bush's bourbon and brown sugar beans. They dominated and made the whole batch of chili taste like baked beans.
Very true! I experienced the same.
Duh for real. With extra brown sugar. Gross.
this isn't awful, it's just not very good.
That chili looks AMAZIIIIIING. Hugs from Colombia!
Jack's videos haven't been showing in my sub box for ages
when I saw the thumbnail I thought it was a stock photo or something. turned out to be the real deal! ill be making this later this week!
Drop down in the mid 60"s lol it's up mid 30's where i live lol
timothy232365 sounds like soup season to me. I been making some and in culinary school we rotate stations and just happens we are on soups next week. Now i make chicken anmd veggie soup and a few others but im glad summers over cuz i love making soup.
timothy232365 man its gonna get super cold here in los angeles, we are gona be in the low 60s 😂😂. Im waiting for like dec/jan so it actually gets cold enough to light the fireplace
That looks so tasty!
Oh man, little bit of dark beer in there cooking slow with everything else would probably make it even better!
I would but it would clash with the bourbon taste from the bush beans
No cumin? That is like one of the main flavoring spices in chili.
you use more butter than Paula Dean, bro.
What, he used a TBS, gosh.
Looks good. I'd swap out some of the tomato sauce for some pan roasted tomatoes.
OMG your now making it even better.
the lazy man's chili beans were awesome
I want to try this with beef brisket.
I made this with some ground deer. Taste like spicy bbq...its awesome...
Hey Jack, the combo of oil and butter makes the butter not burn
that's how you stop butter from burning thank you
No it doesn't... The milk solids is what burns in butter. Adding more oil to it won't magically make the milk solids burn at a higher temp.
***** Oh i see that does make a lot of sense thank you
well if u dont add the oil the butter turns brown faster then if u add it, so still works
Oh , my. I've gotta try that American style chili. But I promise to post you my Mexican recipe. You'll love it as well!!
The olive oil helps keep the butter from burning while still adding that flavor to your food.
That looks so good and tasty, I had some hot chili once when I was sick and it cleared my cold right up. Man you but some hot stuff in that chili. Yessss
I came here thinking HEY JACK that's a wild title I've had some good chili but hot damn that's some amazing looking chili!
I didn't title it until I tasted it. please try it.
Way way way way to sweet. I made this and my teeth hurt from the sweetness
the only sweet in it is the brown sugar, sounds like you messed up
Raziel Talos this recipe was pure crap! I would even feed it to my dogs.
oil is used with butter so the butter doesnt burn
Fábio Fraga Benetti i dont know the smoke point of bacon drippings but i imagine oil and bacon drippings would enhance this even more..
That looks delicious, but garlic bread w/ chili beans?! Noooo, get you some cornbread! 😜
not a cornbread fan.
I'm with Jack... I can eat cornbread but for sure not my first choice. Garlic bread FTW! But hey, everyone has their own taste... so make what makes you happy :)
Minor misprint in the recipe. It calls for one can (15oz) tomato sauce. In the video, it clearly shows two cans.
Being a diabetic, I'd have to skip the brown sugar and the grillin' beans; other than that, the recipe looks fantastic! Can't wait to try it.
Instead of adding brown sugar next time try a sweeter bbq sauce! Really good!
That looks great Jack ! You could use green, red or yellow peppers as well right ?
and yeah How was the spice ?
yeah bell peppers are all pretty similar, doesnt really matter on color
adding oil to the butter raises the smoking point of the butter so it doesn't burn.
This is amazing but next time I would reduce the brown sugar to 1/2 cup or even 1/4 cup and add 1 teaspoon of cumin and a extra 1/2 Tablespoons of chili powder. Also check seaonings around 4 hour mark. Thanks for sharing this recipe!!
damn that chili looks like it will stick to your ribs on a full day i love a good homemade chili yums
I just came across your channel and i like it man. The only thing is I wish you would describe the flavor profiles of what you cooked at the end. Like is this chili on the sweet side?
Joshua Schmitz I have it slow cooking now and boy is it sweet. Ugh.
Lord Garth that's what i was afraid of. That much sugar just doesn't seem like a great fit for a a dish as savory as chili. Thanks for the heads up.
Smoke point but also it browns it more. You shouldn't crowd your pork as much, as crowding will lead to steaming instead of frying. Still delish tho!
The butter n oil combo is so that you get the flavor of the butter without the butter burning. The oil allows you to cook at a higher temperature, it raises the scorch point of the butter--burnt butter will get super bitter ruin the dish.😀
thank you so much. Now I know. I will try to explain that next time I do it. You rock Tracy.
No spills on the white bowl! You ginally did it!!!
That onion was soo large you could have carved it into a jack o lantern
hey jack will you do another workout px90 video anytime in the future. your last workout video years ago showed great results brother
p90x only built muscle and didn't drop fat. I'm doing something different. I'll let you know if it works
Cooking With Jack Show thx jack blessings brother
Way too sweet and firecracker HOT!!!!
They ask for oil and butter because they want the butter flavor and the oil prevents the butter from burning.
Trying it this week. Approximately how many will it serve?
Depends how hungry everyone is.... duh!
This guys confidence ?????
I think they ask for butter and oil is cause oil actually can prevent the butter from burning. Also it could be they want butter for flavor or it's just out of habit.
my dad loves Chili, so I will try this for him... maybe you could add some of that Carolina Reaper.. LOL
A nice looking man like you should loose some weight to keep diabetes away and heart disease. we need a Chef like you around for years and years.
JACK, IT LOOKS GREAT, BUT I DON'T THINK I WOULD LIKE THE BUSH BEANS. WHERE ON EARTH DID YOU FIND THAT GIANT ONION AND PEPPER? HEY JACK, COULD YOU PLEASE LOOK INTO MAKING A BUTTERY TOPPING FOR POPCORN? THE KIND THEY USE IN THE MOVIE THEATERS. THANK'S FOR SHARING.
the sugar is over the top
Nice job Jack... you didn't show the lime juice going in, but after reading the recipe I see why.
Jack I love chili 🌶!! Did your recipe, the only thing I altered- I added 1 small jalapeño pepper- came out awesome!!😎👍🇨🇦
Jack can you let me know if this is too sweet, because of the Bush bourbon and brown sugar and then another cup of brown sugar. I love making chili but just want to make sure it is not too sweet.
Thanks Jack!
just leave the brown sugar out
What day are you starting the Thanksgiving episodes?
have to have surgery on Nov 9th so not sure. Promise there are some good ones coming
Ok, thanks for the update. Best of luck on the surgery.
Jack. re: tomato paste cans.
REALLY?
Using your can opener, open the top of the can as usual. *THEN* open the the other end with the can opener. Now, using that second top, on the second opening, push it through with your thumb and into your pot.
Now discard the can and the extra top and do what you need to do with the tomato paste in the pot.
Easy pessy!
what was the lime juice for? making this right now.
Jack, I really like your motto !
it sounds good, however can I omit the brown sugar?
I don't see why you couldn't omit it, problem is that the brown sugar is going to help bring out the other flavors and is also going to help reduce the acids from the tomato sauce/paste. My second x wife refused to eat any kind of tomato sauce for like spaghetti and raviolis unless I added some white sugar to it for the acids.
Joshua trujillo sugar will take out the acidity of the tomato paste. but I agree with I will just use a table spoon of sugar. no need for more.
thank you, I just try to keep sugar and salt to minimums.
Nice one , but we still want the bacon explosion with your smoker , don't make me start a petition :)
hmmmmmmm.....maybe this spring. remind me on FB when we get closer
hay jack say wontid to say looks good
No cumin is a sin. Unless the cayenne is actually cumin because it doesn't look red enough to be cayenne...
Chili powder has cumin in it. I always add more tho.
Dan mesnard I usually use more cumin than chili powder to be honest. Like 2 parts chili to 3 parts cumin and oregano.
BlueButtonFly Oh yea!! I personally believe it should be made with beef not pork. I also put in some cocoa.
Hmm weirdd ur vids not popping up in my sub box forgot abt u for a while haha
omg!!!!👍👍👍👍👍👍👍👍👍👍👍
looked taste but i would add a green pepper for looks as well
>"looked taste buy"
The boat from Europe just dropped you off?
Is OK. For be I making you understanding.
Gary C
Hot dang, that great!
Does it have to be an orange bell pepper?
I just made this recipe and it came out delicious!! Thank you SOOO much!
You add the oil and butter so the butter doesn't burn
WOW, I loved it. I used a pound of mild Italian sausage and a pound and half of diced pork roast, then substituted 3 tsps diced chipotle peppers for the Cheyenne pepper. But this is an amazing chili!!!!! Thanks for sharing it.
What are grilling beans. Ive never heard of them.
Jack suffers from frequent strokes and mostly speaks nonsense.
@@ajshdhenskaka it's the brand, troll. They're smoked beans that go well with grilled dishes, hence the name.
2020 anyone
He's still a garbageman.
Elizabeth Wahl but yet you are here watching him. 🤔
2023
@@meandyouthroughandthrough Hey, at least he's a sweet person who doesn't talk like garbage.
@@resa.walters no, just makes it.
What happened to the lime?
He put in the Coke and mixed it all together.
He put the lime in the COCONUT and mixed it all together.
looks deliciiiiiiious but more chili 😈.... man that's a LOT of brown sugar (more so with the sugar and bourbon in the beans!)
is that the worlds biggest onion?