Texas Brisket Chili
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- Опубликовано: 1 окт 2024
- Chef Tom fires up the Kamado Joe Ceramic Charcoal Grill to share his version of Texas Chili. Homemade chile base, no beans, and best of all... smoked brisket! BUY featured products HERE: www.atbbq.com/...
Full recipe: www.atbbq.com/...
I've been noticing a lot of Killer Hogs products in the videos lately, and i agree they are all great. What i want to see is the collaboration of Chef Tom and Malcolm Reed. The two best video slinging pitmasters on the web.
I second this!!!
I could not agree more. Definitely my two favorites!!!
Amen. Love them both
Oh ya... a friendly cook off - maybe 2 of them, each one going into the other's domain and cook something special !
100% agree
The piece of brisket that fell hurt my heart. I’m claiming 5 second rule off camera. 😂🤣😂
Can you tell more about peppers. Did you buy dried or did you dry them. Would fresh work.
Man, I’m from Mexico. Every time I see one of your videos I’m amazed by the amount of things you know about different cultures and their cuisine. I can tell by a lot of your videos that you really like Mexican “touch” in your food! The video about the Korean bbq was really nice too. You giving all these tips and advices about local or regional food is really cool(Like the chiles) keep up the good work!
I would have eaten the piece that fell on the ground, no man left behind!
That's why we have the 5 second rule... Which I treat rather flexibly if the piece in question is meat.
The moment that piece of brisket fell to the ground..... man, I know that feeling.
I just waited in terror waiting for Tom to yell NOOOOOOOOOOO!
As a Texan, I am very happy with your representation of TX style chili. I usually cringe when people use TX style in their label. Well done sir!
We don’t use a “coffee” anything rub lol, stop
And we don’t use Hickory on anything 🤦🏻♂️
@@dallas0327: and we always use BEANS! Beans are a must in a true Texas chili.
@@mobus1603 NOOOOO Beans do not belong in Chili in texas....
@@ThornhillSquared: the original chili queens of the 1800s in Texas always served beans either alongside chili or added them to the chili. If you don't like beans, then don't put them in your chili.
Nice to see you use Shiner Bock, you have at least 3 viewers that I know of from Shiner, me and my 2 brothers subscribe. Awesome job as always Chef Tom.
I stock up on London Broils when it's buy one get one free, specifically for chili..... I smoke low and slow until about 160* to 170*, then I assemble my chili and simmer for several hours, I also use half a bag of onions that I smoke along with the meat until they become very very, tender. More tender ='s more sweet! It all gets chopped and thrown into a pot to boil/braise.
I love how everyone has there own version of the same thing, I only wish I could sample all of these different versions!
Just when I thought it couldn't get any better... in comes the shiner!!! lol Hello from West Texas!!!
Watching from Shiner Tx where Shiner beer is made. Thanks for the shout out Chef Tom and awesome job as always!
I was there when you were cooking this and the smell was absolutely amazing! This is a must try for me. Great job Chef!🤘
Me watching 17:15, remembering Sheldon said if it has beans in it, then it's not really chilli.
Also me wondering, why haven't I moved to texas yet
Beautify chile! Now I must say, wouldn't using post (white) oak be "Texas" style? Just sayin! It looks just as juicy and tasty though! Cheers!
Hey Chef Tom, any chance you'd do a video on how you keep your knives so sharp? Every video of yours I'm just mega-impressed by the sharpness of your knives. It makes your trimming look so effortless.
Here's one we did a couple years ago on how to using a honing steel: ruclips.net/video/LEk6TMYVwkk/видео.html. But perhaps an updated tips & techniques video on knife sharpening is in order. Thanks for the recommendation & for watching!.
@19:29 I cussed out loud for you.
Another great video chef Tom! You need to do a updated video of curing and smoking bacon with a couple different flavor profiles!!
This would be great when it's bitter cold out. Kick back watch some football on a cold day eating this chili. Sounds like heaven to me.
SO Tom, you used the dried chilies in this. As I live in Texas, I do have access to _most_ of the chilies in their fresh state; any thoughts you can offer on using fresh instead of dried, bith pros & cons as well as quantity changes or preparations? many thanks - superbowl coming up soon!!
"Chili con Carne" here take my upvote
Texas guy here. So I made this recipe yesterday. Brought it in the office for everyone at work to have for lunch. Absolutely crushed it! People were saying it was the best chili they’ve every had. Chef Tom is truly a one of a kind pit master and these recipes are top notch. Keep up the great work!
That's great! Appreciate it. Thanks for watching!
If it passes the 5 second rule, then it goes to the 10 second rule!!! Damnit Tom
The color on that is RIDICULOUS. 🔥
Let’s be good to one another.
Looks like Texas Brisket Chili this weekend in Florida. 🌶🔥🥩
Ya’ll welcome to come join us. 🤠
PortCanon I’m late to the party lol but I’m in Orlando. Where are you?
Brooksville, Gulf Coast side.
When the pandemic subsides, we should plan one hella shindig! 😎
You basically made a beef mole!!! Looks good
Awesome recipe I’ve made chili cheese dogs (I omitted the hot dog)! Made two batches first with brisket 2nd with pork the only problem I had with both proteins was the bread was tougher than the meat! Nice problem to have
My complements to the chef
Fabulous! By the way, where Worcestershire sauce comes from (in my part of trhe World) it is pronounced "Wooster" sauce. :)
Brisket chili?....Is that even legal?
You say brisket, I automatically hit the like button.. lol
Nicely done! Since you're kind enough to share all your Texas chili secrets, allow me to thank you by sharing one of mine: along with the Mexican oregano, cumin, and smoked paprika, add a tablespoon of unsweetened Hershey's cocoa powder. Try it. 🙂
This wasn’t “on point” it was definitely “on flat.” 😉 fabulous recipe as always Chef Tom!!
Made this today. Took me some effort to gather all ingredients as not all are common over here. Had to find alternative stuff for some, but damn, that was nice chilli! Thumbs up from the Netherlands!
I've made this recipe twice now, it tastes almost exactly like birria. I use it to make tacos now. Just heat up some corn tortillas, put some cilantro and onion, with some lime. It's so damn good, I cant get enough of it.
Love your show, I’ve learned a lot, thank you...
How’s about doing some Posole’ 🤔 always been intimidated by it but it’s so darn good...💥💥💥
Thank you chef Tom 😉
I wouldve eaten that brisket off the ground, straight up. Great job sir. Just subscribed.
Why wouldn't you use the liquid from the re-hydrating of the peppers in the chili paste? Asking purely for educational purposes, i have seen a lot of recipes that use the water from the pan rather than fresh water, i'm just curious on that choice!
You can use the liquid a lot of people do but sometimes it is bitter.
A lot of people have been burned like that and don't want to take the chance.
I usually taste a liquid if it's bitter I don't use it if it's not I use a little bit of it
I have also found that you lose flavor from the Chili's if you simmer it for a long time.
I love beans, but this chili really looks amazing!! I’ve had real chili con carne cooked by some friends from Del Rio, Texas, and it cooked for hours. They served it with homemade corn tortillas.
Chef Tom came legit with the Shiner!!!
Tom i did a chili recipe with coffee, habanero sauce, and Hungarian wax pepper paste. You should try it out soon.
I was SO on board until the coffee. Could never understand how people like that nasty, bitter stuff. But I do like some tomato, so I just use that instead. Otherwise, beautiful recipe, entertaining chef. Really well done!
Honestly this reminds me of my favorite chili recipe I perfected a few years ago. Only difference is I can never get my hands on the dried chiles and I use beans to add some volume.
Excellent recipe, glad you shared this.
So you don't live in Texas. Don't shop at HEB. And don't make Texas chili.
Got it.
What is HEB?
@@unamericano Texas chain grocery store
blitziel thanks! I didn’t want to assume Scumbaginc was throwing shade at me by assuming things I didn’t know
how in gods name didn't you use the pepper soaking liquid. Major fail!. THis whole recipe is a fail, junk stock, chunks too big.
Whatever happened to chef Brit? I can't even find videos with her now....
We don't talk about Chef Brit.
My dog loves you:)
Looks great! Hats off to you from Houston👍
Without tomatoes the recipe would be called Chile Adobo Colorado con Carne. Adding tomatoes, even in a small amount, makes it Texas Chili con Carne.
Never heard of rinsing the peppers after soaking... hmmm...
Saturated fats are healthy to cook with, good on you for knowing that and not wasting fat. Chili looks great. Only comment is try to waste less onion when you cut the ends off. Would love to try this.
I'd like to know what kinda knife that is. I like it.
Was thinking the same
Looks like Shun Boning knife
I thought the same things so I checked and both knives are in the link in the description.
Awesome, thanks a lot!
Bravo!!
Do you guys carry any kind of insurance? I licked my monitor so much it shorted out, kinda need you guys to cover that if you would.
My absolute FAVORITE recipe. I like extra sharp tillamook cheese, onion, splash of killer hogs hot sauce, lil bit of sour cream added as condiments and have everything sitting ontop of extra thick frito chips.
Sounds like a loaded Brisket Chili Frito pie! Sounds amazing. Thanks for watching!
"First try!"
Now you have me confused because on the red sauce for the Christmas enchiladas you didn’t rinse any of the chilies and in fact you said that water left over was awesome and also used it for the liquid in the sauce instead of adding clean water
This chili looks great in so many ways. But no Texan puts cinnamon in their chili. In fact, it is at least as offensive as beans.
Nice knife...What is the brand and model.....Cheers Jeff
And I agree with Patrick you need to hook up with Malcolm
16:45 I keep thinking to myself got to keep the juices! And I was so happy to see you grab then, Happy New Year 2021-2022 (Well 1 hour until new year- From Australia)
Happy New Year!
Not sure if it's been said, but nice knife. I'm a big fan of Shun's.
I made this chili on a Treager 885 using Hickory, following as close as possible with some minor modifications. I used both the point and flat, smoking them separately to cut out some of the hard fat. Next time I will use a more robust dark coffee, Yuengling Lager and may dial in up a notch with heat. Chef Tom has a 5 star award winner let me tell you, absolutely incredible flavor. Definitely meant for the serious "real Chili fan". One of the best things that came out of this, was I just had to buy a 9 qt dutch over. I picked up the serious unit on Amazon, the Overmont Camp Dutch Oven Cast Iron , which also gets my 5 stars!
Usually use my left over brisket to make chili. Found this today. Couldn't find dried peppers, so I had to use fresh Anaheim (3), pasilla (3) Serrano (2), and jalapeños (2). Cut, removed seeds, little OO and salt and smoked for 2 hours. Blended with 1 c water and followed the recipe to a T after that point but substituted negro modello for the bock (none at my market) and holy cow pucky. I love to cook and do so often. This is one of the tastiest dishes I have ever made. I look forward to finding the appropriate dried peppers to compare against smoking the fresh to see the difference. Well done ATB, thank you for sharing.
20:12 😂
Looks good I’d love to try it but sorry it needs that tomato base to get that extra flavor
Damn. Again I made this and what a hit. My Texas friends and neighbors are raving. I made mine tamer. 2 chilies, 1 chipotle pepper, 1 Anaheim, 1 poblano pepper a coffee milk stout instead of a shiner. On point Chef Tom, on Point.
Who makes the large round electric burner?
That's not Texas chili, that's just real chili.
Tom, no leftover meat for you, I really appreciate that you undercooked cook the brisket so that your finished chili would be perfectly cooked. No cans, no freezer, 100% badass chili.
I have to stop watching these videos in bed at night! All I can think about now is eating that! This. Looks. Amazing!!!!! Greetings from Ireland! 🇮🇪🍀😀
This looks amazing, and I'm in the middle of making a slightly modified version. Can't wait to eat!
Substituted Bird's Eye for the Arbol because both stores near me were out, and I like the extra heat. I also added 2 Anaheim chiles to the paste. I couldn't get Cattleman's fast enough, so I went with Cowboy Crust instead. I prefer a Texas red generally, so I added 8oz of El Pato instead of coffee. Lastly, I used chicken stock instead of beef and added gelatin to it before throwing in the pot.
This is very similar to Hank Shaw’s venison chili only you turned it up to 11. Gonna make this for my next chili batch.
You need to get together with Malcolm Reed. Do a little 2-3 part series. That would make for some amazing BBQ love.
Well I would not call that TX style chili or any other style chili, it is a good chopped brisket mixture but definitely insulting to real chili when saying it is chili. The only time beans do not need to be in chili is if it is going on hot dogs or fries or as an add on but you cannot be serious calling non bean chili real chili.
This is Chili Colorado by definition, and Texas Red chili never has beans. Look at CASI or ICS competition rules.
Another mouthwatering recipe. So simple and so good. Thats why I love barbecue. Thanks to Tom and the whole crew for these incredible pics! A real fan from germany…
Tom, that chili looked awesome! Gonna try that this fall, for sure! Also, I don't recall seeing an Over-The-Top chili...maybe we can get one of those sometime soon! :D Cheers!
Make is osso buco with smoked beef shanks I think you guys can kill that don’t forget the gremolata and risotto ala Milanese, keep it bbq
Excellent vid. Dumb question as a first time bbqer how would one reheat medium heat over a stove or microwave? I don't wanna ruin and reheat the entire pot of chili.
This looks like a great dish! But I get brisket so infrequently I wouldn't be able to put it in a chili. I'd have the brisket et long before it made it to the pot.
I want to see you version of a chilli cheese dog
eso es Brsiket en adobo, no se dejen engañar amigos
Subtle hint about a Malcom Reed collab vid? Nice work dude!
I made a soup out of pork both with pinto beans , onions, garlic, tomatoes, baby kale & spinach.
Wow that looks delicious, I’m going to call you the TEXKAN 👨🍳 👍🏼👌
got a pot on right now! great recipe!
i admit i put red kidney beans and whole canned tomatos in mine though.
suck it texas!
We won't tell the Chili police! A little admission, beans and tomatoes almost always have a spot in our chili. Thanks for watching!
killed it aaagain! Why you dont have 5m subs, I may never know. Thank you, Sir.
Stir harder and you won't need to shred by hand.
Can you do videos on pastrami bacon and a homemade bacon video?That would be awesome. Love your videos. Keep up the good work.
Great job man, looks amazing. Also love the Spanish you throw in. Haha
When you put the rehydrated chiles into the blender, use beef stock instead of water. Water has no flavor.
Yeah, but he said his water is "fresh" and "clean" lol
Speechless!!! I'm taking on this recipe this weekend. Good video and instructions.
Can you do a video on smoked king crab please, I've heard it's fantastic
Hi Chef Tom, would a smoked chuck roast work well as a substitute for brisket in this chili?
I made this with smoked chuck roast. Works great. Texas chili doesn't use tomatoes so, you got this pretty spot on.
19:26 hurt my soul
That’s real chili! Might make it for our churches annual cook off. 🤠👍🏻
The 4 dislikes like beans in their chili. LOL
Dont hate on beans
Is there a benefit to using dried chili instead of fresh? Do they get a deeper flavor when they are dried?
Doing this tomorrow, can't wait 💪
WOW that looks amazing!!! Left my mouth watering..
That’s some badass chili right there 🤘🤘
Oh Chef Tom this Chilli is a killer, that is looking absolutly great 👍👍👍
Thanks for using the KJ
Awesome chili chef Tom. I would have loved some white rice or a nice big piece of corn bread to go with it.