As I've learned more about traditional recipes and the history behind them, I've noticed a pattern. A lot of times, these beloved recipes and cooking methods come from folks without very much money finding ways to stretch their grocery bill. Sometimes it's using cheap cuts of meat / ingredients or finding ways to make dishes with local ingredients that are less expensive. Sometimes it's using fillers to feed more people in the family for less money or finding ways to use up leftover ingredients so that your money doesn't go to waste. The debate is fun, but ultimately, as long as you're feeding your friends and family with some great tasting food (hopefully without breaking the bank), I think that's what's most important.
I think that's why my mom would bring home a huge bag of chicken gizzards that she'd fry up for us four kids during the early 70's. We loved those meals, but it wasn't until 40+ years later that I realized she was buying the cheapest food available to feed the family. I have to admit, there were chicken hearts and liver included in that bag. Wonderful memories.
Well said. You can't hold it against the other states and ppl for not having great TX chili. But I respect their version of it whatever the circumstances. And I'd be happy to try their version any day of the week.
Beans complement the batch wonderfully ! Suggestion: mix everything (EXCEPT beans) together in slow cooker/dutch oven / refrigerate overnight / next day slow cook 1 hour on high (because it’s been refrigerated) / reduce to low for 5 hours / THEN add drained beans for 2 more hours. You achieve the refrigerated (tastes better the next day) concept & the beans won’t get mushy. $0.02 Love the channel Matt … keep up the good and stay strong in the 75165 ! 🤠✌🏻
Grew up poor in Wisconsin and for sure put beans in our chili, and also served it over elbow macaroni to stretch it further. I lived in Texas now for about 10 years and I have to say, I still make it the same way even though we are doing well. (about 12 ounces of Bloody Mary mix mixed in is my secret to add)
I have never made chili before and used your Over The Top chili video to make my first batch of chili just two days ago. I won the chili cook off at work with it! A couple of guys said it was the best chili they have ever had. One guy said if it has beans it's soup so he agrees with the way you make it. Personally I don't think there would be a reason to add beans, it was already hardy enough as is. Thanks for the recipe and trying the beans so now I know I don't need them.
Midwesterner here, I was raised with beans, and the day after reheating it out of the fridge is even better, something magical happens. Add a PB and J sandwich or a grilled cheese, forget about it.
I have different chilis for different occasions. Chili on a hot dog or fries gets no beans. Chili cook off obviously gets no beans. But at home if I’m just eating a bowl of chili I like the added texture of beans in my chili. Also, beans in chili is great when you’re on a diet and don’t want to add corn bread or any other starches but also don’t want to be hungry again in 2 hours.
From NY, I love beans in my chili. Been using this recipe for over a year now. Last time I smoked a turkey breast, browned some ground turkey, used fire roasted tomatoes with green chilis and two cans of kidneys beans with the liquid. Smoked it for 10 hours and blew away everyone at a potluck I went to.
Born and raised in Texas for 26 years and we always had beans in our chili. My personal recipe is 2 lbs ground beef, 1 pound ground turkey, chili seasoning, 1 can each of pinto, black, and wait for it….garbanzo beans. I get so many compliments on the garbanzos. Add crushed tomatoes and beef broth and 1 Carolina reaper if you dare and it’s some of the best tasting chili 🌶️ 🤤
Mixed beans is the best way. Black beans always seem the most flavorful and the white beans have the best soft texture and the red has a nice bite to it usually firmer than the rest.
I grew up in the Midwest in the 60s - 70s so Mom made basic ground beef chili with kidney and pinto beans, grocery chili powder, canned tomato and tomato juice. Today I make variations of 3 basic chilies - ground beef/bean, Cincinnati without beans, and Texas Red. I make my own chili powder using dried ancho, Guajillo, de Arbol, chipotle, cumin, coriander all toasted and ground, Mexican oregano, smoked paprika, garlic and onion powder. It just depends on what I'm in the mood for.
Great video Matt! Being from Atlantic Canada, beans are way more common in chili than not. They definitely need a long cook to make them soft. To add more liquid, I sometimes use strong black coffee. Thanks for sharing!!!
I never make mine the same twice. But always use spicy breakfast sausage along with ground beef and always a can of Bush's spicy chilli beans. Tons of onions, garlic and red bell and yellow bell peppers. Never any complaints. Great work as usual and LOVE the new hickory seasoning.
Thanks for that, it was hilarious watching you put beans in the chili. I am used to it without, however doctor says I need to vary the diet a little so beans do go in mine now. Never thought of using venison though, nice idea.
Great to have you back, Matt!!! I haven’t been able to cook outdoors for 19 days, due to power outages, high winds & low humidity…Extreme Fire Danger!! Not to mention, COLD AF!! I’m in Meiners Oaks, Ca. Last night was the first cook I’ve done outside…NY steak on the Traeger Pro22. I used Holy Gospel & Blanco, and rendered butter with MC garlic and herb w some W sauce!!! Finished it off on my flat top griddle….UnBelievable!!! Thanks for the great channel!!💪🏻👍🏻😎 GO REDSKINS!!!!🤩
LOLOL I'm glad to ran the recipe; I've followed/known you a long time, I honestly never thought you'd do a version of any of yours with the beans included. That said, this recipe is amazing & as you mentioned, by no means is it a "meat soup"...however, I've made this recipe since you released it & I always make it with kidney beans, because that's how we make chili in Chicagoland. I don't personally leave out the cubed chuck roast (or stew meat is also good) & I change the breakfast sausage to hot Italian sausage - it's perfection and I'm about to run a batch next weekend! Glad to see y'all back from the break!!
Your "Bowl of Red" is our house standard, people love it. I applaud you for recognizing those who like to include beans. After all, folks like what they like, there is no right or wrong!! Off topic:: my brother has become a big meat church fan. Thanksgiving was a spatchcocked turkey with you seasoning, and yesterday he proclaimed that your Dr Pepper Chicken was probably the best thing he has smoked (did on his Weber Smokey Mtn because they were too tall for his little Traeger). Matt, you might not be changing lives, but at the very least you are making them better!!!! Thanks so much!!! -DT==
great recipe and nothing wrong with beans in the chili. use what is on the shelf and at the end of the day if you have a pot of chili to share it is a win!
I started my 2 day, 2 bean (black bean and pinto) chilli yesterday. Almost ready now. Used your chilli seasoning too, it's going to be amazing...really like what you're doing with the channel. All the best from the UK 😀👍
I grew up in Iowa and we would always put red beans in our chili. I've been here in Texas for over 40 years now and still use red beans in my chili. I do not replace a meat component with beans like you did, I simply add the beans. Truthfully though, I've never had bad chili whether with or without beans so, make it your way, love it, and be proud of it.
Matt - I have cooked so many of your recipes with great success - everyone loves the poppers but they are a lot of work! Now that's out of the way, chili without beans is called stew!! LOL keep it coming. Love from Florida. Blanco is FIRE on popcorn
The best part of the video was the closing joke. LOL! Who cares about beans/no beans. I've done your recipe for a while now with my personal tweaks and beans and loved it. I appreciate you always pushing people to "make it your own". That has led me to some great meals. Thanks for everything!
Hey Matt, great video as always. I do want to point out that the background music was more pronounced in right ear with earbuds in. I would recommend production balances background music to be equally balanced if using headphones. Keep up the awesome videos!
I’m glad you added that bit at the end. That probably saved you from getting run out of Texas lol Your chili seasoning is amazing;found it in Ace Hardware and used it in a batch of chili this past Sunday. Yes , it had beans in it …..
When I got the email, I knew I was gonna thumb this down. But I couldn’t do that to you Mr. Pittman. We appreciate you having an open mind in these divisive days. Nah!!! Here in Sacramento I’m always fighting the no bean fight!! Keep up your good work - I appreciate my stash of MC seasonings
Thank you sir for sharing your recipes. I really do enjoy your videos. I do a really similar recipe that you do with the chili only difference is sliced potatoes, red beans, jimmy dean hot sausage, hamburger meat, crushed tomatoes, your seasoning, two red onions, and roasted tomatoes. I get a lot of compliments. Next cook I had in mind for is to white chicken chili. I’m gonna try and smoke the cream cheese and do the normal recipe after that. Hopefully it turns out good. 🙏
9:57 "I mean it's good. Because I cooked it" 😂😂 Also I visited your store this week for the first time being in Texas from PA because of work. It's a beautiful store Matt! Keep doing what you do man I learn so much from these videos and content you create
Looks great! This is similar to what we do except we started adding a can of cream of mushroom to cut down on the acidity of the tomatoes. A small can goes a long way.
Last chili I made was your recipe with the Chuck Roast added to it. WOW, that was some awesome chili. Going to do another batch just like it, but may add the couple cans of beans to it just for the hell of it. I'm sure it'll be amazing.
Being originally from the North (IL) and growing up very poor, my mom always made chili with beans and I really liked it. FF to 30 years in Texas and my two sons native born Texans, I've been making Texas Chili for about 10 years, and a couple years ago started following your Texas Red recipe. Instead of chuck roast, I'll by about 1.5 pounds of sirloin tips from my butcher and smoke those the day before and dice them up into 1/2" cubes. Then brown 2 pounds of Chili Meat also from our local butcher shop and simmer it all day in either my cast iron Dutch oven, or if I'm going to be gone all day I'll do it in my crockpot. My kids have been saying it's the best chili they've ever had. Thank you for the inspiration on this and all of your recipes.
I’m from South Carolina we put beans in chili. Never put a chuck roast only burger. I usually throw it in a crock pot and smoke the meat with a bunch of seasoning. It’s really good and I don’t have to watch a grill all day.
Beans are good in chill. I've won a few chilli cookoffs up here in Michigan. Matt, I've also won using your chilli seasoning, it's really good! Love Texas too!!
Love the fact you did the bean one for those who like beans and or other fillers. That said I grew up with fillers because we couldn’t afford a traditional chili even tho my grandparents knew the origins back out on the stagecoaches it allowed them to stretch that dollar. All that said ever since I started smoking 5 years ago and following meat church and other bbq experts I fully switched to a traditional chili with no fillers. I’ll eat a chili if given to me with fillers but every bit I take is like drinking my scotch or bourbon with equal parts water diluting the flavor. Not knocking those who do but I do prefer my beans in soups and stews.
Thanks for the video. We use all 3 beans, black, kidney & pinto also use venison as well. Add, diced tomatoes, tomato paste and Meat Church chili seasoning, and it turns out great! Add sour cream, cheese and tortilla chips. Enjoy.
The Chili queens of San Antonio used beans! So, as a true Texan, I like kidney beans in my chili. FYI, the beans are best when added in the last 15 minutes so they don't become soggy.
I'm a true Texan as wel, my family going back to the beginning of the state. We've never had beans in chili but we had chili beans with no meat. It really depends on how you were raised. Not whether you're a true Texan or not.
You are correct about the San Antonio chili queens. The oldest recorded recipe of Texas chili is from the 1850's and it contained field peas which are black eyed peas also known as beans. The no beans thing comes from the Texas state fair in the 1950's and they held the first ever chili competition and one of the rules was no beans and since then people think that Texas chili doesn't have beans which is factually incorrect. Competition chili is different and you can't include beans which is fine however chili originated in Texas and it has always contained beans.
Chili makes a great spaghetti sauce. Some places call it Spaghetti Red. I love having chili one evening and spaghetti red the next. Great video, as always. My mom was always on a budget, so beans were found in our chili.
Another great video, Matt! Up here in the North, it's always beans. I tell folks they're nuts but I am definitely in the minority in Minnesota that says, No Beans!
I've made your TX Chili recipe several times, w/ and w/out beans. It's a perfect recipe both ways. Beans aren't necessary, but they don't hurt it a bit.
All on your family, heritage, and region. We had a big family and stretching the pot meant elbow noodles and beans with sausage and ground beef. Not everyone’s pick based on how you grew up. I get that. Love chili all types of ways. Glad you tried the beans though
Sounds delicious! I love kidney beans and deer or elk meat in my chili. I’m sure moose, caribou etc, would work too. But, today I’m making your smoked Mac and cheese with smoked brisket. We can’t wait!
I’m bean guy here. I love making my chili with the MC chili seasoning, black beans AND kidney beans, ground beef, and most recently I’ve added chunks of ribeye. The ribeye was a game changer. So much better.
As for me, I prefer chili without beans, but if they have beans in them, it is still okay. Cooking is up to the individual tastes, like anything else, such as music, cars, or whatever. The venison takes that chili over the top. The polar vortex from up here in Canada, made it all the way down to the Gulf States, and there were even blizzards. Chili is the perfect cold weather comfort food. Cheers, Matt! 👍👍✌️
Love Chili of all types ... beans or no beans I am a equal chili opportunity eater! But the Meat Church Chili Seasoning is definitely a good call for all types of chili. I don't have a smoker, but he flavor from the seasoning and a little smoked paprika get me the taste I am looking for. Thanks again for the video!
It’s snowing in Florida and Matt is putting beans in chili! It’s the end of days! Seriously though I make this but I do two pots. One with beans and one no beans. I keep the chuck in there and they are both delicious. I do prefer the no beans for texture though.
You touched on a good point, Matt. The beans are added to stretch the food out. In almost anywhere but Texas, this was important. Texas, however, has such an embarrassment of beef everywhere, just adding more of that to stretch the dish is probably cheaper than buying the two cans of beans. I've even been known to add (-gasp-) a can of corn to mine, as well as some beans.
Last weekend I made some over the top chili with beans, venison, and beef. It was so good. The only thing lacking was heat. I used poblanos and they were very mild. I have several really good hot sauces so that was easy to fix. Next time I'll use jalapenos.
Couldn't watch this one brother but I'll like it for the channel. Beans in chili is different for me. I've eaten it before but I have to put sugar in it to get passed the idea. Missed you man.
Excellent video, wonderful recipe! I enjoy what you do. I am not a current member of the Traeger family, but am thinking seriously about it. Have you considered a video (brisket, pork butt, beef ribs, whatever) on a Woodridge Pro vs Ironwood XL?
Thanks Matt! I have been making your Texas Chili for the last few years and everyone loves it. I follow the original Texas Chili recipe with the smoked chuck roast and always add 2 cans of beans just to stretch it. I did in fact win the neighborhood chili cook off last fall by a landslide!!! But I always tell people I learned it from the Master at Meat Church!!! Anything I cook on my Green Mountain Grill gets high praise and your rubs are at the heart of all of it. You have made my smoking hobby more fun and less stressful. Spatchcock Turkey, Texas Chili, Double Smoked Ham, Smoked Cream Cheese, Ribs, Brisket, and the Mexican Pulled Pork is the crown jewel of what I cook for my family and friends. Cheers!
Great video! Always put beans in my chili, it reminds me when my dad used to make it for me. Now please pass the buffalo trace 😂 I cannot find any here.
Matt you always talking about growing up in the south.. So, you grew up on chili made with ground beef, pack of chili-o, can of tomato sauce and beans. Don't deny.. 🤣😂 I grew up the same and to make it better, we had it with corn bread..
As a fellow bourbon drinker and griller, I would like to add a bourbon that I'm sure you are aware of. Buffalo Trace is delicious, but you have a bourbon made in the great state of Texas that is phenomenal. I'm talking about Ironroot Republic Harbinger. Neat, it is fantastic. Add an ice cube, just one. It opens up a whole new flavor experience as said cube melts. Give it a try, if you haven't already.
I'm watching this while eating chili I smoked Monday, with beans. Mine is just slightly hotter with ghost pepper and habanero. I like the beans in it, and I like the added fiber from the beans LOL.
That's a really good looking hearty stew you've got there! Bonus points for venison. I'd be happy to eat it, but you know you can't take that to Terlingua 😀
I'm a native Texan. I can go either way. But you did make a good point about "meat sauce" versus chili. You gotta start with a good in-your-face chili. Then if you add beans, they're just a little add-in to the main event.
Thanks, Matt. You’ve converted me to no beans and I’m not gojng back. I made over the top chili last week and loved it but it was too hot. I suspect the chipotles, but if I remove them, would it still be chili? Got any suggestions to tame the heat but keep the flavor of the chilis? Keep up the GREAT work!!! We love your seasonings in TN!
I appreciate your "eat the way you eat" and I understand your Texas roots. Also love the content. "Homestyle chili" isn't a let's replace meat with beans. I think it replaces the peppers. I've never had a spicy homestyle chili. It's usually meat, beans, tomato. Like I made homestyle chili with a 5 pound pork butt with like 4-5 cans of chili and tomatoes and a bunch of spices (not hot spices but flavorful savory kind). I'm from Iowa. The way to do chili is hamburger meat, beans, tomato and you have a cinnamon roll on the side (just a side no mixing)
Every time I smoke a brisket on the offset, I vacuum seal and freeze enough of the leftovers to make my brisket and ground beef chili (with beans, I’m not from Texas 😅). I’ve only entered one chili cooking competition and won 1st place with a very comfortable margin.
I put elbow macaroni in mine (and beans!) Chili is a hearty, comfort meal. I also add sharp cheddar, fresh cut onions and a spoon full of sour cream to each helping. Eat it or prepare it the way you like it. It's like gumbo. Put in it what you think makes it good 🤷🏼♂️
I honestly just expected a short video of Michael Scott “Noooooo”for a few minutes. I grew up with chili from a can, so making Meat Church chili recipes is definitely the way to go!
Right about the time Matt was pulling the chili off the grill, there was an ad right under the video that said Chuck Norris sponsored. It was as if the sky opened up and Chuck blessed the chili. So you know it's good! 😅
I would drain and rinse those beans. I did your 3 meat chili and it was beast. I had beans on the side for my wife to add to hers. I made it on the stove in a dutch oven and added a couple drops of liquid smoke. Came out smoky and hearty.
Hey guys! Was wondering if you have ever made or thought of making brisket or pulled pork with a lime inspired seasoning? I’ve seen some Badia lime pepper available and that got me thinking. The idea would be that it could make a great flavor specifically for tacos, etc.
Hey Matt, I’m a no bean guy from OHIO! (Go Bucks) I feel your pain with the beans, lol. Great video. It was so cold here this weekend that I couldn’t get my old Traeger to start and I had to cook 30 lbs of pork butts for the homeless shelter on a gas grill. Not my best batch but had to be done for the shelter. Any tips on how to smoke when it’s 0 degrees? Cheers and thanks for all you do.
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As I've learned more about traditional recipes and the history behind them, I've noticed a pattern. A lot of times, these beloved recipes and cooking methods come from folks without very much money finding ways to stretch their grocery bill. Sometimes it's using cheap cuts of meat / ingredients or finding ways to make dishes with local ingredients that are less expensive. Sometimes it's using fillers to feed more people in the family for less money or finding ways to use up leftover ingredients so that your money doesn't go to waste.
The debate is fun, but ultimately, as long as you're feeding your friends and family with some great tasting food (hopefully without breaking the bank), I think that's what's most important.
I think that's why my mom would bring home a huge bag of chicken gizzards that she'd fry up for us four kids during the early 70's. We loved those meals, but it wasn't until 40+ years later that I realized she was buying the cheapest food available to feed the family. I have to admit, there were chicken hearts and liver included in that bag. Wonderful memories.
Yup, amen
Great input here
Well said. You can't hold it against the other states and ppl for not having great TX chili. But I respect their version of it whatever the circumstances. And I'd be happy to try their version any day of the week.
Thanks for taking one for the team. Your commitment to the channel has not gone unnoticed.
@@hector879 haha thanks!
Beans complement the batch wonderfully !
Suggestion: mix everything (EXCEPT beans) together in slow cooker/dutch oven / refrigerate overnight / next day slow cook 1 hour on high (because it’s been refrigerated) / reduce to low for 5 hours / THEN add drained beans for 2 more hours.
You achieve the refrigerated (tastes better the next day) concept & the beans won’t get mushy.
$0.02
Love the channel Matt … keep up the good and stay strong in the 75165 ! 🤠✌🏻
Grew up poor in Wisconsin and for sure put beans in our chili, and also served it over elbow macaroni to stretch it further. I lived in Texas now for about 10 years and I have to say, I still make it the same way even though we are doing well. (about 12 ounces of Bloody Mary mix mixed in is my secret to add)
I have never made chili before and used your Over The Top chili video to make my first batch of chili just two days ago. I won the chili cook off at work with it! A couple of guys said it was the best chili they have ever had. One guy said if it has beans it's soup so he agrees with the way you make it. Personally I don't think there would be a reason to add beans, it was already hardy enough as is. Thanks for the recipe and trying the beans so now I know I don't need them.
Midwesterner here, I was raised with beans, and the day after reheating it out of the fridge is even better, something magical happens. Add a PB and J sandwich or a grilled cheese, forget about it.
I have different chilis for different occasions. Chili on a hot dog or fries gets no beans. Chili cook off obviously gets no beans. But at home if I’m just eating a bowl of chili I like the added texture of beans in my chili. Also, beans in chili is great when you’re on a diet and don’t want to add corn bread or any other starches but also don’t want to be hungry again in 2 hours.
Great take!
From NY, I love beans in my chili. Been using this recipe for over a year now. Last time I smoked a turkey breast, browned some ground turkey, used fire roasted tomatoes with green chilis and two cans of kidneys beans with the liquid. Smoked it for 10 hours and blew away everyone at a potluck I went to.
Born and raised in Texas for 26 years and we always had beans in our chili. My personal recipe is 2 lbs ground beef, 1 pound ground turkey, chili seasoning, 1 can each of pinto, black, and wait for it….garbanzo beans. I get so many compliments on the garbanzos. Add crushed tomatoes and beef broth and 1 Carolina reaper if you dare and it’s some of the best tasting chili 🌶️ 🤤
Texas born and raised by Texans born and raised and we always had beans in our chili. These days I use black beans
A hard NO on garbanzos or *garbage beans." I like most beans except for garbanzos and Limas. But you do you! 😁
What does you being born and raised in Texas have to do with your parents not knowing how to make a proper Texas chili?
@@SOLDOZER Who says they didn't know how? I've had both with and without and I prefer a chili with beans. I just think it's way better.
@ Good for you. But Texas chili does not have beans.
I grew up in Georgia but now live in Texas. Every 4th of July, I use red, white and black beans in mine. It’s my 4th of July chili
Mixed beans is the best way. Black beans always seem the most flavorful and the white beans have the best soft texture and the red has a nice bite to it usually firmer than the rest.
3 beans ... Some patriotic Farts for sure.
I grew up in the Midwest in the 60s - 70s so Mom made basic ground beef chili with kidney and pinto beans, grocery chili powder, canned tomato and tomato juice.
Today I make variations of 3 basic chilies - ground beef/bean, Cincinnati without beans, and Texas Red. I make my own chili powder using dried ancho, Guajillo, de Arbol, chipotle, cumin, coriander all toasted and ground, Mexican oregano, smoked paprika, garlic and onion powder.
It just depends on what I'm in the mood for.
I was trying to decide which dried chile powder I should use and then I read your comment and realized that I can use ALL of them. Love it.
mine used ranch style beans, and scrape the chili powder from the bottom of the can.
beans in chili is the best, can't change my mind. props to you for trying it out.
Great video Matt! Being from Atlantic Canada, beans are way more common in chili than not. They definitely need a long cook to make them soft. To add more liquid, I sometimes use strong black coffee.
Thanks for sharing!!!
I never make mine the same twice. But always use spicy breakfast sausage along with ground beef and always a can of Bush's spicy chilli beans. Tons of onions, garlic and red bell and yellow bell peppers. Never any complaints. Great work as usual and LOVE the new hickory seasoning.
Thanks for that, it was hilarious watching you put beans in the chili. I am used to it without, however doctor says I need to vary the diet a little so beans do go in mine now. Never thought of using venison though, nice idea.
Been doing this for years with your recipe. Thanks Matt!
Great to have you back, Matt!!! I haven’t been able to cook outdoors for 19 days, due to power outages, high winds & low humidity…Extreme Fire Danger!!
Not to mention, COLD AF!!
I’m in Meiners Oaks, Ca.
Last night was the first cook I’ve done outside…NY steak on the Traeger Pro22. I used Holy Gospel & Blanco, and rendered butter with MC garlic and herb w some W sauce!!!
Finished it off on my flat top griddle….UnBelievable!!!
Thanks for the great channel!!💪🏻👍🏻😎
GO REDSKINS!!!!🤩
LOLOL I'm glad to ran the recipe; I've followed/known you a long time, I honestly never thought you'd do a version of any of yours with the beans included. That said, this recipe is amazing & as you mentioned, by no means is it a "meat soup"...however, I've made this recipe since you released it & I always make it with kidney beans, because that's how we make chili in Chicagoland. I don't personally leave out the cubed chuck roast (or stew meat is also good) & I change the breakfast sausage to hot Italian sausage - it's perfection and I'm about to run a batch next weekend!
Glad to see y'all back from the break!!
Your "Bowl of Red" is our house standard, people love it. I applaud you for recognizing those who like to include beans. After all, folks like what they like, there is no right or wrong!!
Off topic:: my brother has become a big meat church fan. Thanksgiving was a spatchcocked turkey with you seasoning, and yesterday he proclaimed that your Dr Pepper Chicken was probably the best thing he has smoked (did on his Weber Smokey Mtn because they were too tall for his little Traeger).
Matt, you might not be changing lives, but at the very least you are making them better!!!! Thanks so much!!! -DT==
great recipe and nothing wrong with beans in the chili. use what is on the shelf and at the end of the day if you have a pot of chili to share it is a win!
I started my 2 day, 2 bean (black bean and pinto) chilli yesterday. Almost ready now. Used your chilli seasoning too, it's going to be amazing...really like what you're doing with the channel. All the best from the UK 😀👍
I grew up in Iowa and we would always put red beans in our chili. I've been here in Texas for over 40 years now and still use red beans in my chili. I do not replace a meat component with beans like you did, I simply add the beans. Truthfully though, I've never had bad chili whether with or without beans so, make it your way, love it, and be proud of it.
I think red beans or chili beans are the best choice followed by kidney
Matt - I have cooked so many of your recipes with great success - everyone loves the poppers but they are a lot of work! Now that's out of the way, chili without beans is called stew!! LOL keep it coming. Love from Florida. Blanco is FIRE on popcorn
The best part of the video was the closing joke. LOL! Who cares about beans/no beans. I've done your recipe for a while now with my personal tweaks and beans and loved it. I appreciate you always pushing people to "make it your own". That has led me to some great meals. Thanks for everything!
Matt you made our day!!! That look you made in the intro was priceless, Luv everything you make.
Hey Matt, great video as always. I do want to point out that the background music was more pronounced in right ear with earbuds in. I would recommend production balances background music to be equally balanced if using headphones. Keep up the awesome videos!
I’m glad you added that bit at the end.
That probably saved you from getting run out of Texas lol
Your chili seasoning is amazing;found it in Ace Hardware and used it in a batch of chili this past Sunday.
Yes , it had beans in it …..
When I got the email, I knew I was gonna thumb this down. But I couldn’t do that to you Mr. Pittman. We appreciate you having an open mind in these divisive days. Nah!!!
Here in Sacramento I’m always fighting the no bean fight!!
Keep up your good work - I appreciate my stash of MC seasonings
Thank you sir for sharing your recipes. I really do enjoy your videos. I do a really similar recipe that you do with the chili only difference is sliced potatoes, red beans, jimmy dean hot sausage, hamburger meat, crushed tomatoes, your seasoning, two red onions, and roasted tomatoes. I get a lot of compliments.
Next cook I had in mind for is to white chicken chili. I’m gonna try and smoke the cream cheese and do the normal recipe after that. Hopefully it turns out good. 🙏
Looks delicious. I always use one can each of kidney, pinto, and black beans. Phenomenal.
Thanks Matt. My mom used to make it both ways depending on our budget. I will have to get the we chili mix on my next order.
HAHA!!!! Keep them coming! Production A+++
Love the recipe! This is definitely for me lol. I like chili both ways... Thank you!
The end is so funny! I got one daughter that likes beans and one doesn’t 🤷♂️ I just like chilli!
9:57 "I mean it's good. Because I cooked it" 😂😂
Also I visited your store this week for the first time being in Texas from PA because of work. It's a beautiful store Matt! Keep doing what you do man I learn so much from these videos and content you create
Another fine sermon Pastor Matt 👏🏿👏🏿👏🏿
Thanks Chris!!!
Looks great! This is similar to what we do except we started adding a can of cream of mushroom to cut down on the acidity of the tomatoes. A small can goes a long way.
Last chili I made was your recipe with the Chuck Roast added to it. WOW, that was some awesome chili. Going to do another batch just like it, but may add the couple cans of beans to it just for the hell of it. I'm sure it'll be amazing.
Being originally from the North (IL) and growing up very poor, my mom always made chili with beans and I really liked it. FF to 30 years in Texas and my two sons native born Texans, I've been making Texas Chili for about 10 years, and a couple years ago started following your Texas Red recipe. Instead of chuck roast, I'll by about 1.5 pounds of sirloin tips from my butcher and smoke those the day before and dice them up into 1/2" cubes. Then brown 2 pounds of Chili Meat also from our local butcher shop and simmer it all day in either my cast iron Dutch oven, or if I'm going to be gone all day I'll do it in my crockpot. My kids have been saying it's the best chili they've ever had. Thank you for the inspiration on this and all of your recipes.
I’m from South Carolina we put beans in chili. Never put a chuck roast only burger. I usually throw it in a crock pot and smoke the meat with a bunch of seasoning. It’s really good and I don’t have to watch a grill all day.
Here in Minnesota, I take care of business in the "Men's Crisis Center" at temps as low as -0 degrees. Great content as always Matt!
Beans are good in chill. I've won a few chilli cookoffs up here in Michigan. Matt, I've also won using your chilli seasoning, it's really good! Love Texas too!!
Love the fact you did the bean one for those who like beans and or other fillers. That said I grew up with fillers because we couldn’t afford a traditional chili even tho my grandparents knew the origins back out on the stagecoaches it allowed them to stretch that dollar. All that said ever since I started smoking 5 years ago and following meat church and other bbq experts I fully switched to a traditional chili with no fillers. I’ll eat a chili if given to me with fillers but every bit I take is like drinking my scotch or bourbon with equal parts water diluting the flavor. Not knocking those who do but I do prefer my beans in soups and stews.
Thanks for the video. We use all 3 beans, black, kidney & pinto also use venison as well. Add, diced tomatoes, tomato paste and Meat Church chili seasoning, and it turns out great! Add sour cream, cheese and tortilla chips. Enjoy.
The Chili queens of San Antonio used beans! So, as a true Texan, I like kidney beans in my chili. FYI, the beans are best when added in the last 15 minutes so they don't become soggy.
I'm a true Texan as wel, my family going back to the beginning of the state.
We've never had beans in chili but we had chili beans with no meat.
It really depends on how you were raised.
Not whether you're a true Texan or not.
You are correct about the San Antonio chili queens. The oldest recorded recipe of Texas chili is from the 1850's and it contained field peas which are black eyed peas also known as beans. The no beans thing comes from the Texas state fair in the 1950's and they held the first ever chili competition and one of the rules was no beans and since then people think that Texas chili doesn't have beans which is factually incorrect. Competition chili is different and you can't include beans which is fine however chili originated in Texas and it has always contained beans.
This and the bourbon video is awesome.Tried smoker chili at camp last year and loved it.
Great stuff! Glad you’re back at it! Any way we could get a video tour of the outdoor kitchen at some point?!
Chili makes a great spaghetti sauce. Some places call it Spaghetti Red. I love having chili one evening and spaghetti red the next. Great video, as always. My mom was always on a budget, so beans were found in our chili.
Another great video, Matt! Up here in the North, it's always beans. I tell folks they're nuts but I am definitely in the minority in Minnesota that says, No Beans!
I've made your TX Chili recipe several times, w/ and w/out beans. It's a perfect recipe both ways. Beans aren't necessary, but they don't hurt it a bit.
All on your family, heritage, and region. We had a big family and stretching the pot meant elbow noodles and beans with sausage and ground beef. Not everyone’s pick based on how you grew up. I get that. Love chili all types of ways. Glad you tried the beans though
Watch till the end, 😂😂😂. I'm in MN,I've been seeing Meat Church seasonings in my local stores, like Super1! Congrats on that expansion! 🍻🥃
Sounds delicious! I love kidney beans and deer or elk meat in my chili. I’m sure moose, caribou etc, would work too. But, today I’m making your smoked Mac and cheese with smoked brisket. We can’t wait!
I’m bean guy here. I love making my chili with the MC chili seasoning, black beans AND kidney beans, ground beef, and most recently I’ve added chunks of ribeye. The ribeye was a game changer. So much better.
We are overdue for a Meat Tweets video, especially after this video! Happy New Year!
You are absolutely right!
Matt, you gotta try putting hot links in your chile. Cube em up and throw em in with the ground meat! Love beans in chile! Good sermon.
As for me, I prefer chili without beans, but if they have beans in them, it is still okay. Cooking is up to the individual tastes, like anything else, such as music, cars, or whatever. The venison takes that chili over the top. The polar vortex from up here in Canada, made it all the way down to the Gulf States, and there were even blizzards. Chili is the perfect cold weather comfort food. Cheers, Matt! 👍👍✌️
Love Chili of all types ... beans or no beans I am a equal chili opportunity eater! But the Meat Church Chili Seasoning is definitely a good call for all types of chili. I don't have a smoker, but he flavor from the seasoning and a little smoked paprika get me the taste I am looking for. Thanks again for the video!
Grew up poor in Oklahoma and we had beans in our chili. We also had lots of potato soup but don't remember any bacon in it although we had cheese!
It’s snowing in Florida and Matt is putting beans in chili! It’s the end of days! Seriously though I make this but I do two pots. One with beans and one no beans. I keep the chuck in there and they are both delicious. I do prefer the no beans for texture though.
You touched on a good point, Matt. The beans are added to stretch the food out. In almost anywhere but Texas, this was important. Texas, however, has such an embarrassment of beef everywhere, just adding more of that to stretch the dish is probably cheaper than buying the two cans of beans. I've even been known to add (-gasp-) a can of corn to mine, as well as some beans.
Stuck in florida for a week, and making this now 🎉🎉🎉🎉
Best Chili Seasoning ever always in my kitchen
Last weekend I made some over the top chili with beans, venison, and beef. It was so good. The only thing lacking was heat. I used poblanos and they were very mild. I have several really good hot sauces so that was easy to fix. Next time I'll use jalapenos.
Couldn't watch this one brother but I'll like it for the channel. Beans in chili is different for me. I've eaten it before but I have to put sugar in it to get passed the idea. Missed you man.
@@bryanp5534 beans aren’t my thing either
I'm in NE TX and still do chili both ways. Can't really say I prefer one over the other. Both are really good.
We found ~30% said the same.
If you biggest compromise in your professional life is adding beans, your living the dream. Great episode.
Excellent video, wonderful recipe! I enjoy what you do. I am not a current member of the Traeger family, but am thinking seriously about it. Have you considered a video (brisket, pork butt, beef ribs, whatever) on a Woodridge Pro vs Ironwood XL?
Thanks Matt! I have been making your Texas Chili for the last few years and everyone loves it. I follow the original Texas Chili recipe with the smoked chuck roast and always add 2 cans of beans just to stretch it. I did in fact win the neighborhood chili cook off last fall by a landslide!!! But I always tell people I learned it from the Master at Meat Church!!! Anything I cook on my Green Mountain Grill gets high praise and your rubs are at the heart of all of it. You have made my smoking hobby more fun and less stressful. Spatchcock Turkey, Texas Chili, Double Smoked Ham, Smoked Cream Cheese, Ribs, Brisket, and the Mexican Pulled Pork is the crown jewel of what I cook for my family and friends. Cheers!
Great video! Always put beans in my chili, it reminds me when my dad used to make it for me. Now please pass the buffalo trace 😂 I cannot find any here.
I’m a Texan and I make my chili with beans…I know…I know…but it’s so good! 😮
Make it how you like it!
You do it the right way lol
11:53 looks delicious we always use beans in our chili and we love Meat Church everything. Gonna have to get me some of that Chili spice Thanks
Not everyone has access to expensive meat. I appreciate Meat Church's attempt on making a staple like Chili more affordable by adding beans.
Matt you always talking about growing up in the south.. So, you grew up on chili made with ground beef, pack of chili-o, can of tomato sauce and beans. Don't deny.. 🤣😂 I grew up the same and to make it better, we had it with corn bread..
As a fellow bourbon drinker and griller, I would like to add a bourbon that I'm sure you are aware of. Buffalo Trace is delicious, but you have a bourbon made in the great state of Texas that is phenomenal. I'm talking about Ironroot Republic Harbinger. Neat, it is fantastic. Add an ice cube, just one. It opens up a whole new flavor experience as said cube melts. Give it a try, if you haven't already.
Buffalo Trace is a very tasty bourbon. I would like to recommend Iron Root Distillery, Harbinger. That is a very tasty bourbon and made in Texas.
I'm watching this while eating chili I smoked Monday, with beans. Mine is just slightly hotter with ghost pepper and habanero. I like the beans in it, and I like the added fiber from the beans LOL.
That's a really good looking hearty stew you've got there! Bonus points for venison. I'd be happy to eat it, but you know you can't take that to Terlingua 😀
That’s right!!!
I've put diced potato in chili, it's great!
I'm a native Texan. I can go either way. But you did make a good point about "meat sauce" versus chili. You gotta start with a good in-your-face chili. Then if you add beans, they're just a little add-in to the main event.
Thanks, Matt. You’ve converted me to no beans and I’m not gojng back. I made over the top chili last week and loved it but it was too hot. I suspect the chipotles, but if I remove them, would it still be chili? Got any suggestions to tame the heat but keep the flavor of the chilis? Keep up the GREAT work!!! We love your seasonings in TN!
I'm definitely Team Matt/No Beans! LOVE all your videos...THANKS.
Glad Meat Church finally did a chili recipe 😂
Hilarious ending! Thanks for Sharing! Dave in WV! We do beans! LOL
I just reloaded my MeatchurchBBQ Spices...bought the 4 pack great spices you all make! Cheers!
Welcome back!
I bought some of your Blanco seasoning, was good on chicken thighs on kettle.
I appreciate your "eat the way you eat" and I understand your Texas roots. Also love the content. "Homestyle chili" isn't a let's replace meat with beans. I think it replaces the peppers. I've never had a spicy homestyle chili. It's usually meat, beans, tomato. Like I made homestyle chili with a 5 pound pork butt with like 4-5 cans of chili and tomatoes and a bunch of spices (not hot spices but flavorful savory kind).
I'm from Iowa. The way to do chili is hamburger meat, beans, tomato and you have a cinnamon roll on the side (just a side no mixing)
Every time I smoke a brisket on the offset, I vacuum seal and freeze enough of the leftovers to make my brisket and ground beef chili (with beans, I’m not from Texas 😅). I’ve only entered one chili cooking competition and won 1st place with a very comfortable margin.
I put elbow macaroni in mine (and beans!) Chili is a hearty, comfort meal. I also add sharp cheddar, fresh cut onions and a spoon full of sour cream to each helping. Eat it or prepare it the way you like it. It's like gumbo. Put in it what you think makes it good 🤷🏼♂️
Northern MN. Grill all year. The Weber only gets to 400 when it's below zero though
I honestly just expected a short video of Michael Scott “Noooooo”for a few minutes. I grew up with chili from a can, so making Meat Church chili recipes is definitely the way to go!
Right about the time Matt was pulling the chili off the grill, there was an ad right under the video that said Chuck Norris sponsored.
It was as if the sky opened up and Chuck blessed the chili. So you know it's good! 😅
Love the videos, can we see more with wild game, would love to see about/ how to cook mule deer like the one you shot, cooked and more venison.
We have 4 coming from wild game harvests. Filmed last week!
I would drain and rinse those beans. I did your 3 meat chili and it was beast. I had beans on the side for my wife to add to hers. I made it on the stove in a dutch oven and added a couple drops of liquid smoke. Came out smoky and hearty.
Great job as usual. Great education
I'll be using this one for sure.
Hey guys! Was wondering if you have ever made or thought of making brisket or pulled pork with a lime inspired seasoning? I’ve seen some Badia lime pepper available and that got me thinking. The idea would be that it could make a great flavor specifically for tacos, etc.
LOL. i love the pain in your face when pouring in the beans. i get it! like when my wife orders her steak well done and i just wince. ❤
These two things are not equal. One is a preference, the other is blasphemy.
I always make massive batches of chili, it's better throughout the week and freezes really well.
Hey Matt, I’m a no bean guy from OHIO! (Go Bucks) I feel your pain with the beans, lol. Great video. It was so cold here this weekend that I couldn’t get my old Traeger to start and I had to cook 30 lbs of pork butts for the homeless shelter on a gas grill. Not my best batch but had to be done for the shelter. Any tips on how to smoke when it’s 0 degrees? Cheers and thanks for all you do.
Im guessing you guys have a store front in the square. Ill stop by sometime and check it out.