Well, Add another win to the batch! Ive never made chili in my life and I googled this and I won our communities Chili contest!! WHAT?! Beat 9 people! 🏅
I was helping take care of my fiancée's step mother before she passed. (RIP). I did all of the cooking for those couple months and made anything she requested. One night she wanted chili, but I have only made it from scratch once before so I looked up a recipe as a refresher. Came across this one and followed it with some tweaks. It turned out to be the best chili any of us ever ever had! So thank you for sharing this and helping us deal with a difficult and emotional time.
@@lillymurphy9383 the ladies wanted beans so I added a mix of them (pinto, black, kidney) and omitted the coffee (we didn't have any). I also added chicken. I'm actually cooking the recipe right now. Lol
@@TheUrbanCowgirl You left the fat on the meat, can you taste the fat in the chili? Can the fat on the meat be detected? Also can you actually taste the coffee in there?
I just did a chili cook-off with this recipe on Saturday 04/30/23. It was all friends from my hunting club and there were 6 entries. I used a tougher elk roast for the meat which is very close to brisket in texture. Not only did it win, but it was in a completely different category with nothing else even close. People noted that just looking at the color they knew they were in for something good. The others all had beans, some had sausage, all were comparable and tasted pretty good, but this was the clear cut winner. The battle was for second place.
Made this last weekend and my wife (who's family isn't from Texas) and she not only said this was the best Chili she has ever had, but also the best meal I've ever made. Thanks
I found this in a box of recipes I think I inherited from my grandmother for a Texas style chili powder similar to Mexene's. I grew up in rural East Texas, and she lived most of her life in El Paso. I don't know if it's her recipe or if someone gave it to her but I use it often as I can't find good Texas chile powder here. 4 dried ancho chiles 2 dried guajillo chiles 2 dried chile de arbol 2 tablespoons cumin seeds 1 tablespoon garlic powder 1 tablespoon dried oregano 2 teaspoons smoked paprika 1 teaspoon salt Remove the stems and most seeds from the dried chiles. The more seeds, the more intense the heat will be Tear the chiles into small pieces and set them aside Heat a skillet over medium heat and add the cumin seeds. Toast until fragrant, about 1-2 minutes, then transfer them to a plate. In the same skillet, add the chile pieces and toast them for about 30 seconds per side. Be careful not to burn them, as this makes the chili powder bitter. Transfer toasted chiles to the plate and allow them to cool. Once the chiles and cumin seeds have cooled completely, place them in a spice grinder. Add the garlic powder, dried oregano, smoked paprika, and salt. Grind the mixture until it's a fine powder. Do in batches so as not to overfill the grinder Store in an airtight container in a cool, dark place Making this in smaller batches as needed is best as it loses flavor once ground up.
Oh wow! Thank you so much for sharing this! We love to get these traditional recipes from East Texas. My family had a restaurant in West Texas many moons ago and a lot of their style and processes are used by myself to this day! We love tradition! We're going to try this and if we love it, we'll put it on the site! How can I give her or your family credit for it if we do?
@TheUrbanCowgirl her name was Dee. Again, I have no idea where it came from other than it was in her recipes book in her handwriting and is just labeled Texas Chile Powder. I am happy to share it in hopes that someone may love it as much as we do. Sharing a meal is something that brings people together, and we need more of that in this world
Oh my word, that looks soooo good! I was born and raised in Texas, but married a Florida girl while in the Navy and ending up staying for the last 35 years. Anyway, as I was drooling over this recipe, I said to my wife, “I’m sending this Texas chili recipe to you.” And she said, “Why? Is Texas chili better than Florida chili?” Oh my word….
I'm South African and I've always seen depictions of chili on cartoon network...I think it's time to cook this so I can finally taste what the fuss is about!!
In my experience in winning A&M Snook Chilifest Gold twice (the only two times entered) the brisket cubes should only be browned on one side and never stirred while browning as that breaks the connection with the pot. They should not be crowded, stacked on top of each other or disturbed during the browning. If they are crowded, stacked or stirred then you are steaming the little steaks and losing valuable liquid. The coffee is a nice tip, our recipe uses a cup of coffee as well. This is a very accurate Texas chili recipe. Thumbs up.
Try eating a browned but uncooked piece of brisket sometime and you'll understand why this question is moot. Brisket that has not been slow cooked is exceedingly tough. Bacon, on the other hand, just requires you make extra so you can snitch some before the rest goes in.
My Dad passed in 1988 Christmas. He spent the first few years of retirement perfecting Texas Chili. He was so happy once he perfected it. It was so good. I did not get recipe before he passed but this looks like it. I’m excited to try it.
As my Mormon friends like to say: oh my heck. Made this today and my wife loves it. When I met her I regaled her with my cooking, especially with flambe. Maybe helped her decide? Now I just add a ½ c of brandy to the sauce and let the alcohol steam off without burning the booze - actually better than having a flame in your dutch oven. That coffee is a nice trick - I used to use dark beer but coffee turned out better. And I never let my goulash turn that brown before and will never omit to do that now. Verdict: testing the meat at 1 hr = Dutch or English feed; at 2 hr = German or American fare; at 3 hr = French or Italian food. Ladies, think about this: coffee and cognac in the evening - he'll be fed, awake , happy and ready for anything.
I used a 2.2 lb. Lean Chuck roast and Chugwater Chili (since I am from Wyoming) and copied the rest of your recipe to the letter… there was nothing left as my kids and grandkids devoured it! Thank you and I will make it again once it gets a little cooler here in south Texas
omg you are the first person I've ever heard say Gebhart and Mexene. we've been using these chili powders for more than 45 years! Most people do not realize they have so many, very different types of chili powders, which makes a big difference! My Mom's chili always impressed people and she always used those two brands of chili powders before anything else! She's also would add McCormick's to her chili as well..... since then we've noticed McCormick's has regular and dark chili powders, so weve been using those as well! Great video!!! Thank you! (although your releasing the secret that most never knew!) 5 star video!
I looked up this brand of Texas chili powder and found on the ingredients "silicon dioxide", we all know what silicon is, it is a kind of plastic containing quartz, so in other words a kind of sand... plastic sand . The safety of this ingredient is questionable, but breathing the dust of it is outwardly listed as hazardous. So I will probably go for some natural chili pepper ingredients when making my chili seasoning !
@@Jack_Stafford yeah ok, I guess if you use pounds of it at a time and eat it everyday, I could maybe see a little concern. Yeah we all know what those ingredients are and they're very commonly used in much more than chili powders lol. I work in manufacturing (FDA regulated facility) and your using and consauming those ingredients along with everyone else a lot more often than you think. So, I've been eating those brands for over 50 years, so I think I'll take my chances and keep making hella good chili. We all gotta die someday and I'm going out happy and full! When you see SiO2 on the label, it's usually because it got there from being grown in the ground. It has to be listed.... On the other hand when you see it in a form like R2Sio or silicone it is because all manufacturing facilities use it in manufacturing and processing mainly in the form of lubricants (FOOD GRADE). We've used those materials for over 20 years. The information out there on it is for everyone to see in their posted SDS, it isn't a conspiracy! I guess facilities could go back to using petroleum based stuff?! So I guess I'm saying, just quit tripping! You know nothing about what you're talking about, so why even chime in??
@@TheUrbanCowgirl If looking for homemade chili powder, my best bet would be to search for it on the channel of Harpal Singh Sokhi. He is an indian chef. And a giant! (you can find him mentioned on wikipedia,even) Picture this: in 2017, he was voted the most recognized face on tv in India. Don't be scared by his "english": he's using subtitles, today. (Thankful for that, 'cause I'm german.) Experimental as I am, I could think of even using oxtail for this recipe... Greetings from the far north of Germany!
Another ingredient that will really amp up your chili that most people don't think about is chocolate, specifically I add a small amount of Dutch processed cocoa powder to my chili. My inspiration for doing so comes from Mexican mole sauces which combine chilies and chocolate.
adding coffee is *not* unique. but glad you're now tuned into the idea. also thumbs up on the chocolate suggestion (especially for vegan-ish chili attempts).
I'm one of those people who was never a coffee drinker, never developed a taste for it and frankly the smell makes me nauseous but the chocolate powder sounds like a good idea, not sure what flavor the coffee would actually add, what would be a good substitute for that, coke maybe? Where is the point to get a little bit of bitter in the chili and rather than sweet Coca-Cola there is something else bitter that would work similar to coffee without that coffee taste and smell? As a side note, I always find it funny, it used to be the same way with cigarettes you either did it or you didn't and if you didn't smoke the smell is kind of repulsive and coffee is kind of a similar device in my opinion, if you didn't grow up with a coffee pot and the smell is unusual to you in the taste is acidic then it's just as gross smelling coffee brewing all the time as a non-smoker being forced to be in a room with second hand smoke. But I am confident that chili can bring us all together and there's a way to make it that doesn't include things like coffee lol
Just want to say thank you for helping me win the chili cook-off for our Xmas party. I changed it up a little by using ribeye steak and a few other changes. But you pointed me in the right direction. Thanks.
Love this recipe, in UK we add some chopped Bell peppers and some kidney beans, usually served with rice, tacos or wraps, side salad and cheese. Left overs often served on baked jacket potatoes❤
True texas chili doesn't have beans or tomatoes or any of that other stuff. Beef, onions, garlic, peppers, and seasonings basically. Her adding the tomatoes isn't original texas chili, but I'm sure it is still good. What most americans consider chili, includes beans, tomatoes, ground beef instead of cubed beef, etc. I prefer the texas style chili over the traditional american chili.
@@bslturtle Well you on a texas chili video, and you a foreigner so you need to be straightened out on the differences. First off you need to get your spelling right. We ain't talkin about no country.
I made this earlier in the week. My family loved it! My dutch oven was full to the brim and all that was left was two lunch portions for the next day. The boys quickly called "dibs" on them. Thank you for such a great recipe!
I made the chili tonight following your recipe exactly. You are so correct that browning the brisket thoroughly is key to flavor development. Thank you so much for teaching an old TX boy another great chili recipe; this looks to be my go to chili from now on.
@@r90fan1 there are some Really Resistant Bacteria that can survive over 75c so no you are not correct and the Food Could be poisonous... Haven't you heard about Restaurants that are top class but still got Food Poisoning Because of Rings or Unwashed Hands... if not then go research it or Discover the world for once or the news it's also really nerve wrecking somebody who calls themselves a cook can't really hold themselves to what they have learned about food safety...
@@Drefar dang ole’son guess you’ve never had a cattle round up or trail ride cowboy meal. You should stay in your sterile environment while the rest of us enjoy the experience God has provided us.
Cooked this chilli for our family reunion. There were people from the US, Ukraine, Poland and Sicily . I was warried I've cooked too much of it...but it all was gone , and fast! Now your recipie went international, 'cause I done told everyone.
This is a recipe I will definitely try. Never thought of adding coffee but I have added 1-2 teaspoons of black mole which adds alot of complex chile back flavor without being too sweet or overwhelming
I am a homesick Texan and woke up when I saw this recipe. This is similar to my recipe, so I followed your instructions and added 2 Chipotle peppers in Adobo sauce and 1 eight oz can of tomato paste, then put it on my pellet smoker for 4 hour. WOW! Realizing I did not make enough, I made another batch with hamburger and Jimmy Dean sausage which I had in the refrigerator, added a beer instead of coffee, 2 Chipotles and tomato sauce and again, wow! Brisket will win awards, hamburger chili ain't half bad either. Thank you!
absolutely beautiful. I can't wait to make this. I have found that regular oregano is the most overlooked spice in homemade chili powder. Cumin, garlic powder, paprika, black pepper, oregano, and sometimes ancho chili powder for a darker richer chili mix. Cayenne for heat. I can't swear that's your specific brand's makeup, but I'll try one. That coffee was sure a surprise.
Great recipe. I make this all the time. I'm cooking another batch right now and returned to check I hadn't forgotten any ingredients. What makes it so good is the smoked streaky bacon and fresh coffe and little chunks of brisket instead of just minced beef.
I’ve won a few Texas chili contest..this was a great recipient, I use brisket but I add flank steak which breaks up into strings of meat, plus towards the end of cooking I add a can of re fried beans which dissolves totally beans but no beans...plus a quarter cup of tamale masa . This is a great bowl of chili with cornbread!
I will definitely try this recipe. My favourite toppings are shredded cheddar, Frito chips and shredded iceberg lettuce. A dollop of sour cream is optional. Trust me, it tastes awesome.
This video was awesome! It was like beef bourgeon, but with the addition of garlic thyme and tomatoes. So simple. I love bacon fat to fry anything. It’s like fatty gold. Thanks so much!
I just made your chili recipe. WOW!! Actually it's still simmering on the stove. Absolutely sensational. I can't wait to dig into this tonight. I can see why it wins every chili cookoff. Thank you for sharing this with the chili challenged out there.
I made this and loved it! I like to play with recipes so for my next attempt I am going to add 1 tsp cinnamon, 1 tbsp of brown sugar to round the edges of the chili bite, and 3 tbsp apple cider vinegar to add a hint of acidity.
If anyone wants to thicken this up (or any chili) and also add another background flavor just mix 2 tbs of masa flour (corn flour) with a liquid until it's thick but flowable then add it in. Make sure you bring it to a boil first then back it down to get the full thickening effect.
I toast dried chilis on a cast iron skillet then hydrate them and blend them in a blender, then simmer the sauce in oil for a while before adding it to my meat blend of goodies. I also add in roasted onions and garlic into the chilis before blending and simmering them, I still use some chili powder as well but the actual hydrated dried chilis make the best chili IMO.
Just made this last night and it's very good! Got Gebhardt's chili powder just for this and, since I couldn't find a brisket flat nearby I used tri-tip. Overall, this is a really good recipe for chili! I usually tweak a recipe after the first try but, honestly, I don't think I'll do anything to this next time but lower the salt a bit - after adding prescribed amount, I may have added too much in the 'dashes' to taste parts, although I have to say, after sitting in the fridge overnight the salt seems to have mellowed. I even got a brand new Made-In enameled dutch oven just to do this. Thanks for the recipe!
I'm sure it was awesome, but I like to use tough-cuts for chili...chuck, brisket, etc. And save the amazing tri-tip for medium/medium rare cooks. Cheers!
What an awesome recipe. Very simple chilli powder i use in thick ground beef chillis, cayenne pepper, oregano, ground cumin and garlic powder. For 1L of chili mix, a tablespoon of cayenne, 1.5 teaspoons of oregano and 2-3 teaspoons of cumin and 1-2 tablespoons of garlic. Add a chili, onion, garlic, peppers, green vegetable (e.g. zucchini or celery or broccoli or peas - or all of them, it doesn't matter), sliced carrots. Fry the veg for a few minutes on a high heat, add the meat and brown, add canned or pre-boiled kidney beans, add the oregano, simmer for 10s, add the can of diced tomatoes, bring to the boil, add beef stock, bring to the boil, then simmer slowly for 2-3 hrs until most of the liquid is gone, stirring every half an hour. Yum.
Seared brisket cubes Crumbled bacon Beef stock Strong coffee One can of whole tomatoes Texas chili powder Garlic Onions High heat oils: safflower, sunflower or peanut oil Salt Pepper Onion powder
Entered two chilis in our company chili cook off. My recipe won 1st and this recipe won a very close second! Loved both of them. There were 27 judges too!
I am soooo sick of hearing about there are no beans in chili. As far as I know I am a third generation Texan. Could be more I just don't know. Sometimes you just gotta make it stretch. Beans are cheaper than meat. Billy it's still chili, even with beans. You just have more of it.
Can't overstate how important the canned tomatoes she used are. I've been making my chili similar to this for many years and find Cento whole peeled add unique flavor that hunts (and others) just doesn't match. Also. Whole peeled vs diced ALL the way. Well done Cowgirl!!! I'll try this brisket version vs my stew meat.
I'll be trying the addition of half a cup of coffee next week when I make chilli - it's getting cold in the UK and a big bowl of this sounds very good!
I've made it with chuck and brisket.. honestly preferred the chuck version.. my next attempt I am going to try chuck with ground beef also for some texture variety...
@@brandoncole4080 Regular hamburger grind is too fine for chili as it tends to just dissolve in a long slow simmer and I can never find coarse grind unless I special order it. It's just easier to grind it myself. I just get a 3-4 lb chuck roast, cut it into ¾"-1" cubes and coarse chop ½ of it in the food processor.
I made it last weekend and am doing again today. Very, Very, Good. It is a little different from the Texas Red Chili on Meat Church, but every bit as good. I also cheated a little and added a can of Mexican black beans and some home roasted chilis. But Great as is and easy to modify to anyone's liking. Good job.
Hi, I just made an adaptation to this recipe for the Instant Pot. I love the Instant Pot for it's versatility and speed. One drawback is that you can't stir stuff cooking as you can with a stovetop pot. So I followed your recipe, sauteing, etc before the cook. Then I pressure cooked for 20 minutes (which isn't long enough to tenderize the meat), did a quick release and stired it to make sure all of the fond was mixed into the chili. Then pressure cook another 40 minutes until the meat is tender. Awesome. One other adjustment, I didn't have any beef stock so I used the equivelent of Better Than Bulion.
Looked so good I cooked it last night, it was fantastic - best chilli ever - will never go back to my old minced beef and kidney bean recipe after this!
It looks good. I would consider adding a stage of deglazing the pot after cooking the onions, but before adding the meat back in it, as to make sure all the flavor stuck to the bottom gets incorporated. Perhaps some red wine
@@enriqueroman62 Oh fuck off, he/she was simply making a suggestion. And I agree, the pot needs to be deglazed...I'm sure it would add even more flavor.
I will make this soon. Probably tomorrow! This recipe is very similar to the way I make my chili except I have used ground chuck in the past. And I use a can of Rotel tomatoes.
I didn't use brisket I used meatloaf mix and hamburger. I went to Amazon and bought the chili powder and cumin you recommended and wow. What flavor. Has to be the best chili recipe I've ever had. Thanks!
We made this in the winter of 2022, and it was probably the best chili that i've ever made, and eaten. I'm looking forward to our first cold front so that i can make this again.
Gotta agree, Gephardts and Mexene are my go-tos also. Pendery's in Fort Worth has some amazing chili powders and blends just FYI. Real close to what we do. Lil Mexican chocolate, Shiner bock beer and maybe a roasted chili of some kind is always good too. Delicious looking recipe, Thank you for the brisket twist.
Great Scott! After looking at this recipe I can see why all you purists are so fussy about no beans. That looks so amazing it makes me want to hit somebody. She is very friendly and the recipe is accessible but make no mistake it's also very sophisticated. I feel like the first time I make this I will want to follow it exactly as she did it.
Thanks for this! I'm in Canada and never had this style of chili until I tried a similar texas style chili at Seattle Airport. Got me thinking wow that is way better, so I searched and found this recipe. I've made it 3 times now with fantastic results, exactly according to your instructions. So meat forward enveloped in warm chili pepper flavour, with lots of fat. I love that. thanks
I made this chili a couple of weeks ago following the video and it turned out great. I'm following the printed recipe today and there are some small differences, hope it turns out just as good!
@@djevanoasikan2778 I like the video recipe better. I used a pre-trimmed brisket flat the first time and a fattier cut the second time. I got a better sear the first time, the second time there was a lot of beef fat in the bottom that I should've poured out and it seemed to have slowed the thickening process. The biggest difference I noticed was that she put the thyme in at the end in the video and in the recipe it goes in with the seasonings. I also added an equal amount of Mexican oregano which worked really well in this dish.
I'm from the UK (southwest) and I'm definitely going to give this a go, going to have to improvise with the chilli powder mix and see what I can find in the shops. Looks absolutely delicious!
I'm going to make this this week! I find cubing briskit is easier when it's cold. I put it in the freezer for a half hour or an hour. Also, the Cento San Marzano tomatoes are the best I've tried. A product of Italy and it's in virtually every grocery store. When I use them, I simply crush them in my hand over the pot.
I couldn't agree more. When we trim our briskets, my husband freezes it for an hour so it stays firm long enough to trim everything easily. And we're huge fans of San Marzano tomatoes!
Making it in my slow cooker on high for 4 hours after Browning the diced brisket I already have. Used your ingredients Not premixed. Tastes fantastic! Thank you!
Normally don't comment on vids but thanks for this one. I went rogue a little, added black beans and used two cans of original Rotel tomatoes and chilis and one can of hot (with habeneros) instead of a can of just tomatoes. It was a high of 25 today here, so it is perfect to have for the next few days. Surprisingly the local grocery actually had Mexine, so I was able to get that thankfully. Topped with Fritos and shredded cheese as recommended.
Delicious for sure. Honest to the good Lord, we have more than a few similarities! I've learned what works best and what doesn't work at all over the years and you are spot on I think. There are a couple of things different - I use find a nice & pretty chuck roast and cut it up in same size chunks, and tendorize it. I like to control the fat on the meat. When I'm browning the meat I deglaze my dutch oven with a Texas Red/Lea & Perrins. It makes a little bit of some amazing gravy/sauce. The last batch of meat I take out, I leave the deglazed love in the pot and do my onions & garlic. I also only use Gebhardt!! It is just the best. I beat a guy at a company chili cook off who went on and on about his homemade chili powder. I was like whatever dude. It was a tough lesson. City boys and their crazy ideas. One thing I do add to bring a little heat is chipotle peppers/adobo sauce. Everybody uses chipotle these days, but I really love the smoky flavor it brings to the chili. I also use fire roasted tomatoes I think that same brand and break them up, it adds a nice flavor to the chili. My last ingredient is a little bit of Shiner. Some in the pot and some down me! Thanks for sharing your recipe! And people, real Texas chili ain't go no beans in it!!!!
I used cheap dollar tree ribeye steaks and seared them on my pellet grill. Also went with Hunt's fire roasted diced tomatoes. With a side of jiffy corn bread, the recipe was really good.
@@southtxguitarist8926 I grew up in KS and prefer Dillons (which was acquired by Kroger)...I prefer it to HEB. But I do like HEB better than the other options offered in north TX, which recently started getting HEBs.
I toast dried chilis. Ancho, Guajillo and Pasilla. Then soak in hot chicken stock for at least 15 minutes and in to a blender until its a loose paste. I don't think that technique is exclusive to New Mexico. I toast cumin and caraway seeds and in to a spice blender. The smell is divine. I also use good quality dark unsweetened cocoa powder. Coffee sounds like a great addition. I put a shot of espresso in my homemade bbq sauce. It's a game changer.
Actually, I've won two state champs as a chili cook and competition chili does not contain beans - any true chili competition. Beans can mask flavor and even now I serve beans on the side so they won't break up in the chili itself. My wife needs beans, so I just make a batch of beans to make her happy. Even hotdog chili should be without beans as well. I do make a vegetarian and also a white (a la white bean) chili that both have beans. But straight up competition (Terlingua-style) chili has no beans.
Incredibly detailed and well explained video. You’re able to communicate the nuances of this process so well. And everything is so well thought out. Ty for the upload
Love how all these items/ingredients aren't the fancy pricey stuff. Love using the Fiesta Brand of seasoning for mexican cooking. Their Uncle Chris' steak seasoning is great as well as their menudo seasoning (even though i still tweak my recipe). Also this chili reminds more of asada de puerco but with beef. very similar ingredients and same end results. I'll be trying this soon.
@@johnjackson4152 exactly! We normally have veggie Chili in our house. $10 of beans makes a pot three times the size of this. Brisket these days is $$$.
I just made this! It was very tasty! The only thing I would suggest is to use low sodium broth! The chili was a little salty! Thank you for the video it helped tremendously! Happy Holidays!
It was delicious! Being from Minnesota I had never heard of Mexene chili powder so I took the chance and ordered some from online. Mexene does have a unique flavor to it compared to the nation brand of chili powder I usually use. I am looking forward to the chance to bring it to a pot luck to see how others react to the taste... who knows maybe I can organize a chili competition at work!
I am wildly skeptical of these vids on YT but good lord this recipe just crushes the rest. Made it twice for groups and people are LITERALLY looking for a way to sop up every last bit with cornbread or a biscuit!! Found myself looking for a competition to enter. Thank you!!
You have inspired me to try something. I frequently cook for a Jewish group on Friday nights where the food must be 100% Kosher and prepared in their synagogue. I think I can modify this recipe to make it Kosher and keep the flavor close to what you experience. There are Kosher options for bacon, including one where it is made from scratch with lamb roast. There are Kosher Texas chili powders available, as well as copycat recipes for Mexene. And, there are Kosher beef broths available, but I might just make that from scratch. I think I could knock the socks off 30-40 people that are accustomed to the same old stuff every week. There are only so many ways one can cook chicken soup.
@@drew7155 It has been submitted for a potential meal, but somebody in the congregation must sponsor it. Nobody has as of yet, because the cost to make enough for 30-40 people on a Friday night would exceed the typical Friday night meal. I have made this dish at home the way it would need to be made three times, and it came out wonderfully delicious all three times. FWIW, using Cholulla hot sauce in lieu of the Mexene made this dish ignite with flavor. My family now prefers this recipe over the mock Skyline Cincinnati-style recipe.
I have a recommendation. I learned from Skyline Chili that they put a tablespoon of cocoa powder in a pot of chili. I knew that hot peppers and chocolate complimented each other's flavor profile but never thought of it for chili. How could I have missed it? Anyhoo, the cocoa adds a warmth and depth to the flavor that I really miss when it's not in chili. I highly recommend it.
Well, Add another win to the batch! Ive never made chili in my life and I googled this and I won our communities Chili contest!! WHAT?! Beat 9 people! 🏅
a little disingenuous no?
WOW!
Congrats!
I was helping take care of my fiancée's step mother before she passed. (RIP). I did all of the cooking for those couple months and made anything she requested. One night she wanted chili, but I have only made it from scratch once before so I looked up a recipe as a refresher. Came across this one and followed it with some tweaks. It turned out to be the best chili any of us ever ever had!
So thank you for sharing this and helping us deal with a difficult and emotional time.
I'm so glad it was able to give some happiness in a difficult and emotional time.
How did you tweak it?
Bless your heart!
@@lillymurphy9383 the ladies wanted beans so I added a mix of them (pinto, black, kidney) and omitted the coffee (we didn't have any). I also added chicken. I'm actually cooking the recipe right now. Lol
@@TheUrbanCowgirl You left the fat on the meat, can you taste the fat in the chili? Can the fat on the meat be detected? Also can you actually taste the coffee in there?
I just did a chili cook-off with this recipe on Saturday 04/30/23. It was all friends from my hunting club and there were 6 entries. I used a tougher elk roast for the meat which is very close to brisket in texture. Not only did it win, but it was in a completely different category with nothing else even close. People noted that just looking at the color they knew they were in for something good. The others all had beans, some had sausage, all were comparable and tasted pretty good, but this was the clear cut winner. The battle was for second place.
yeah i bet buddy
@@YessaTNM It'd be the surest bet you ever made.
@@YessaTNMsomeone is mad they were battling for second 😊
Chilli without beans makes me so sad lol. Would be down to try her chili though
@@CarloTheImmortal chili doesn't have beans. Gross!
Made this last weekend and my wife (who's family isn't from Texas) and she not only said this was the best Chili she has ever had, but also the best meal I've ever made. Thanks
Holy smokes! That’s awesome. 🥰
I found this in a box of recipes I think I inherited from my grandmother for a Texas style chili powder similar to Mexene's. I grew up in rural East Texas, and she lived most of her life in El Paso. I don't know if it's her recipe or if someone gave it to her but I use it often as I can't find good Texas chile powder here.
4 dried ancho chiles
2 dried guajillo chiles
2 dried chile de arbol
2 tablespoons cumin seeds
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons smoked paprika
1 teaspoon salt
Remove the stems and most seeds from the dried chiles. The more seeds, the more intense the heat will be
Tear the chiles into small pieces and set them aside
Heat a skillet over medium heat and add the cumin seeds. Toast until fragrant, about 1-2 minutes, then transfer them to a plate.
In the same skillet, add the chile pieces and toast them for about 30 seconds per side. Be careful not to burn them, as this makes the chili powder bitter.
Transfer toasted chiles to the plate and allow them to cool.
Once the chiles and cumin seeds have cooled completely, place them in a spice grinder. Add the garlic powder, dried oregano, smoked paprika, and salt.
Grind the mixture until it's a fine powder. Do in batches so as not to overfill the grinder
Store in an airtight container in a cool, dark place
Making this in smaller batches as needed is best as it loses flavor once ground up.
Oh wow! Thank you so much for sharing this! We love to get these traditional recipes from East Texas.
My family had a restaurant in West Texas many moons ago and a lot of their style and processes are used by myself to this day! We love tradition!
We're going to try this and if we love it, we'll put it on the site! How can I give her or your family credit for it if we do?
@TheUrbanCowgirl her name was Dee. Again, I have no idea where it came from other than it was in her recipes book in her handwriting and is just labeled Texas Chile Powder. I am happy to share it in hopes that someone may love it as much as we do. Sharing a meal is something that brings people together, and we need more of that in this world
Amen to that! Food brings us all together and I have a feeling we’re going to need a whole LOT of food this year! 😂
Holy crow, I'm only missing Chile de arbol and I don't know what that is. Thanks Internet! Now I know and can't wait to make it.
Oh my word, that looks soooo good! I was born and raised in Texas, but married a Florida girl while in the Navy and ending up staying for the last 35 years. Anyway, as I was drooling over this recipe, I said to my wife, “I’m sending this Texas chili recipe to you.” And she said, “Why? Is Texas chili better than Florida chili?” Oh my word….
@@JohnRambo-jv9bv lololo ! You married her! Just kidding , she just needs some information.
Don't you just love it when you try a new recipe and it comes out perfectly the very first time?!! That's this! Wow! Thank you!
I'm South African and I've always seen depictions of chili on cartoon network...I think it's time to cook this so I can finally taste what the fuss is about!!
Your boures wors with coriander are amazing but Texas chili is different and also amazing..
I would give automat citizenship to any ont that makes chili and can sing along the song
Alice’s Restaurant
❤
Did you end up making it? If so what did you think? Worth the hype?
@A Z no, just no. Traditional chili doesn’t use ground beef or beans.
@A Z you would do well to learn a little bit before running your mouth. I suppose you just can’t help it though.
In my experience in winning A&M Snook Chilifest Gold twice (the only two times entered) the brisket cubes should only be browned on one side and never stirred while browning as that breaks the connection with the pot. They should not be crowded, stacked on top of each other or disturbed during the browning. If they are crowded, stacked or stirred then you are steaming the little steaks and losing valuable liquid. The coffee is a nice tip, our recipe uses a cup of coffee as well. This is a very accurate Texas chili recipe. Thumbs up.
Have some questions. A) How do you avoid just eating the bacon after it's browned? B) How do you avoid just eating the brisket after it's browned?
Lol make extra for snacks!! 😂😂
There's no way know to man, so you have to make 6 extra pounds for yourself and then make this while you're in a meat coma...it's risky, but necessary
Eating one of those brisket cubes only after browning might be gross. I assume it has to braise for 2-4 hours like chef said to be chewable
Try eating a browned but uncooked piece of brisket sometime and you'll understand why this question is moot. Brisket that has not been slow cooked is exceedingly tough. Bacon, on the other hand, just requires you make extra so you can snitch some before the rest goes in.
my thoughts exactly 😂
Add a 'cookoff win' to the count! This recipe just won my neighborhood chili cook-off. Great stuff!
Awesome job Michael! We're celebrating you today!! - Sarah
Guarantee this wasn't in Texas.
Awesome
@@fonzybustillos5076Nobody cares.
👏👏👏
My Dad passed in 1988 Christmas. He spent the first few years of retirement perfecting Texas Chili. He was so happy once he perfected it. It was so good. I did not get recipe before he passed but this looks like it. I’m excited to try it.
❤️❤️❤️
@@TheUrbanCowgirl i
As my Mormon friends like to say: oh my heck. Made this today and my wife loves it. When I met her I regaled her with my cooking, especially with flambe. Maybe helped her decide? Now I just add a ½ c of brandy to the sauce and let the alcohol steam off without burning the booze - actually better than having a flame in your dutch oven. That coffee is a nice trick - I used to use dark beer but coffee turned out better. And I never let my goulash turn that brown before and will never omit to do that now. Verdict: testing the meat at 1 hr = Dutch or English feed; at 2 hr = German or American fare; at 3 hr = French or Italian food.
Ladies, think about this: coffee and cognac in the evening - he'll be fed, awake , happy and ready for anything.
What a charming comment! You wife is very lucky to have you sir! ❤️ Greetings from Texas!
@@FrenZagrea → If you really are Mormon then you can tell me what heck is: "The place for people who...."?
Wives*
I used a 2.2 lb. Lean Chuck roast and Chugwater Chili (since I am from Wyoming) and copied the rest of your recipe to the letter… there was nothing left as my kids and grandkids devoured it!
Thank you and I will make it again once it gets a little cooler here in south Texas
I'm so glad everyone devoured it!
And we love all kinds of chili. What is your recipe for Chugwater Chili?
omg you are the first person I've ever heard say Gebhart and Mexene. we've been using these chili powders for more than 45 years! Most people do not realize they have so many, very different types of chili powders, which makes a big difference! My Mom's chili always impressed people and she always used those two brands of chili powders before anything else! She's also would add McCormick's to her chili as well..... since then we've noticed McCormick's has regular and dark chili powders, so weve been using those as well! Great video!!! Thank you! (although your releasing the secret that most never knew!) 5 star video!
It’s about enlightenment, right?! 😂 I’m glad you liked the video!
I looked up this brand of Texas chili powder and found on the ingredients "silicon dioxide", we all know what silicon is, it is a kind of plastic containing quartz, so in other words a kind of sand...
plastic sand .
The safety of this ingredient is questionable, but breathing the dust of it is outwardly listed as hazardous.
So I will probably go for some natural chili pepper ingredients when making my chili seasoning !
@@Jack_Stafford yeah ok, I guess if you use pounds of it at a time and eat it everyday, I could maybe see a little concern. Yeah we all know what those ingredients are and they're very commonly used in much more than chili powders lol. I work in manufacturing (FDA regulated facility) and your using and consauming those ingredients along with everyone else a lot more often than you think. So, I've been eating those brands for over 50 years, so I think I'll take my chances and keep making hella good chili. We all gotta die someday and I'm going out happy and full! When you see SiO2 on the label, it's usually because it got there from being grown in the ground. It has to be listed.... On the other hand when you see it in a form like R2Sio or silicone it is because all manufacturing facilities use it in manufacturing and processing mainly in the form of lubricants (FOOD GRADE). We've used those materials for over 20 years. The information out there on it is for everyone to see in their posted SDS, it isn't a conspiracy! I guess facilities could go back to using petroleum based stuff?! So I guess I'm saying, just quit tripping! You know nothing about what you're talking about, so why even chime in??
@@TheUrbanCowgirl If looking for homemade chili powder, my best bet would be to search for it on the channel of Harpal Singh Sokhi.
He is an indian chef. And a giant! (you can find him mentioned on wikipedia,even) Picture this: in 2017, he was voted the most recognized face on tv in India. Don't be scared by his "english": he's using subtitles, today. (Thankful for that, 'cause I'm german.)
Experimental as I am, I could think of even using oxtail for this recipe...
Greetings from the far north of Germany!
I’m a bit of a chili enthusiast and this recipe looks and sounds delicious! The coffee addition is very unique, I’ve never thought about that before!
Another ingredient that will really amp up your chili that most people don't think about is chocolate, specifically I add a small amount of Dutch processed cocoa powder to my chili. My inspiration for doing so comes from Mexican mole sauces which combine chilies and chocolate.
adding coffee is *not* unique. but glad you're now tuned into the idea. also thumbs up on the chocolate suggestion (especially for vegan-ish chili attempts).
I'm one of those people who was never a coffee drinker, never developed a taste for it and frankly the smell makes me nauseous but the chocolate powder sounds like a good idea, not sure what flavor the coffee would actually add, what would be a good substitute for that, coke maybe?
Where is the point to get a little bit of bitter in the chili and rather than sweet Coca-Cola there is something else bitter that would work similar to coffee without that coffee taste and smell?
As a side note, I always find it funny, it used to be the same way with cigarettes you either did it or you didn't and if you didn't smoke the smell is kind of repulsive and coffee is kind of a similar device in my opinion, if you didn't grow up with a coffee pot and the smell is unusual to you in the taste is acidic then it's just as gross smelling coffee brewing all the time as a non-smoker being forced to be in a room with second hand smoke.
But I am confident that chili can bring us all together and there's a way to make it that doesn't include things like coffee lol
@@Jack_Staffordsince coffee is a no go for you then I would suggest really strong tea. Undiluted
@@scherriray.raindrop we had sweet tea and sun tea growing up, but unsweetened sounds like a great idea!
Thank you!
Just want to say thank you for helping me win the chili cook-off for our Xmas party. I changed it up a little by using ribeye steak and a few other changes. But you pointed me in the right direction. Thanks.
Ribeye steak sounds like a wonderful substitution! And congratulations!!!
This is what I am going to use this Saturday for my chili cook off for our annual chili competition! Mom won last year and I’m going after her!🤣😂😁
I won with Mr food chili chunk beef
Love this recipe, in UK we add some chopped Bell peppers and some kidney beans, usually served with rice, tacos or wraps, side salad and cheese. Left overs often served on baked jacket potatoes❤
Add kidney beans, yum
try it with a grilled cheese sandwitch
True texas chili doesn't have beans or tomatoes or any of that other stuff. Beef, onions, garlic, peppers, and seasonings basically. Her adding the tomatoes isn't original texas chili, but I'm sure it is still good. What most americans consider chili, includes beans, tomatoes, ground beef instead of cubed beef, etc. I prefer the texas style chili over the traditional american chili.
@@jtoker9758 Honestly, do not care about Texas Chile, looking for good chile
@@bslturtle Well you on a texas chili video, and you a foreigner so you need to be straightened out on the differences. First off you need to get your spelling right. We ain't talkin about no country.
I made this earlier in the week. My family loved it! My dutch oven was full to the brim and all that was left was two lunch portions for the next day. The boys quickly called "dibs" on them. Thank you for such a great recipe!
Yay Deb! ❤️❤️
Deb!!!! Is this you???
❤B
I made the chili tonight following your recipe exactly. You are so correct that browning the brisket thoroughly is key to flavor development. Thank you so much for teaching an old TX boy another great chili recipe; this looks to be my go to chili from now on.
I’m honored! So glad you liked it. 🥰
@@TheUrbanCowgirl Rings in a Kitchen Get them off else you aren't a chef but a Poison Master because of Food Poisoning...
@@Drefar unless you don't cook the chili, it will be fine. Go spread your sunshine somewhere else.
@@r90fan1 there are some Really Resistant Bacteria that can survive over 75c so no you are not correct and the Food Could be poisonous... Haven't you heard about Restaurants that are top class but still got Food Poisoning Because of Rings or Unwashed Hands... if not then go research it or Discover the world for once or the news it's also really nerve wrecking somebody who calls themselves a cook can't really hold themselves to what they have learned about food safety...
@@Drefar dang ole’son guess you’ve never had a cattle round up or trail ride cowboy meal. You should stay in your sterile environment while the rest of us enjoy the experience God has provided us.
Cooked this chilli for our family reunion. There were people from the US, Ukraine, Poland and Sicily . I was warried I've cooked too much of it...but it all was gone , and fast! Now your recipie went international, 'cause I done told everyone.
Omg!! That is so cool! I love getting comments like this bc it’s all about good bringing people together for me!!! 😘🤌🏻 Best wishes from Texas!!
This is a recipe I will definitely try. Never thought of adding coffee but I have added 1-2 teaspoons of black mole which adds alot of complex chile back flavor without being too sweet or overwhelming
I am a homesick Texan and woke up when I saw this recipe. This is similar to my recipe, so I followed your instructions and added 2 Chipotle peppers in Adobo sauce and 1 eight oz can of tomato paste, then put it on my pellet smoker for 4 hour. WOW!
Realizing I did not make enough, I made another batch with hamburger and Jimmy Dean sausage which I had in the refrigerator, added a beer instead of coffee, 2 Chipotles and tomato sauce and again, wow! Brisket will win awards, hamburger chili ain't half bad either. Thank you!
You’re quite the busy person with all of that cooking!
Thank you for your service (guessing your military by the profile pic)!
This is my first time making Chili and my family absolutely loved it. Awesome recipe!
absolutely beautiful. I can't wait to make this. I have found that regular oregano is the most overlooked spice in homemade chili powder. Cumin, garlic powder, paprika, black pepper, oregano, and sometimes ancho chili powder for a darker richer chili mix. Cayenne for heat. I can't swear that's your specific brand's makeup, but I'll try one. That coffee was sure a surprise.
Just from reading the recipe, I know it is a winner. The ingredients say it all. WOW!
Hope you enjoy!! 🙃
Great recipe. I make this all the time. I'm cooking another batch right now and returned to check I hadn't forgotten any ingredients. What makes it so good is the smoked streaky bacon and fresh coffe and little chunks of brisket instead of just minced beef.
Quick update. made this recipe last night and the whole family loved it. Thank you so much for sharing.
I’ve won a few Texas chili contest..this was a great recipient, I use brisket but I add flank steak which breaks up into strings of meat, plus towards the end of cooking I add a can of re fried beans which dissolves totally beans but no beans...plus a quarter cup of tamale masa . This is a great bowl of chili with cornbread!
That sounds awesome!
Sounds like a great recipient!
I've found that most people prefer tender cubes of meat over shredded beef in chili.
I will definitely try this recipe. My favourite toppings are shredded cheddar, Frito chips and shredded iceberg lettuce. A dollop of sour cream is optional.
Trust me, it tastes awesome.
Try shredded cabbage. It holds up better.
Well, you've turned it into frito chili pie. Nothing wrong with that.
I beg to differ. The sour cream is not optional!
Never tried Fritos on chili, but I bet it's awesome!
This video was awesome! It was like beef bourgeon, but with the addition of garlic thyme and tomatoes. So simple. I love bacon fat to fry anything. It’s like fatty gold. Thanks so much!
Thank you babe! 🫶🏻
Thyme is a flavor that doesn't belong in chili IMO, but to each their own.
I just made your chili recipe. WOW!! Actually it's still simmering on the stove. Absolutely sensational. I can't wait to dig into this tonight. I can see why it wins every chili cookoff. Thank you for sharing this with the chili challenged out there.
I don't think it wins every chili cookoff. It has won some.
Glad to hear it! 🥰🥰
I made this and loved it! I like to play with recipes so for my next attempt I am going to add 1 tsp cinnamon, 1 tbsp of brown sugar to round the edges of the chili bite, and 3 tbsp apple cider vinegar to add a hint of acidity.
Sounds great! Let me know how that turns out for you!!
If anyone wants to thicken this up (or any chili) and also add another background flavor just mix 2 tbs of masa flour (corn flour) with a liquid until it's thick but flowable then add it in. Make sure you bring it to a boil first then back it down to get the full thickening effect.
I grind Ancho and Guajillo peppers. I do not use the store blend because I add the other stuff separately.
I toast dried chilis on a cast iron skillet then hydrate them and blend them in a blender, then simmer the sauce in oil for a while before adding it to my meat blend of goodies. I also add in roasted onions and garlic into the chilis before blending and simmering them, I still use some chili powder as well but the actual hydrated dried chilis make the best chili IMO.
Great tips! ☺️
Absolutely! Making a sauce consisting of re-hydrated New Mexico chilis and Ancho chilis is the way to go !!
Just made this last night and it's very good! Got Gebhardt's chili powder just for this and, since I couldn't find a brisket flat nearby I used tri-tip. Overall, this is a really good recipe for chili! I usually tweak a recipe after the first try but, honestly, I don't think I'll do anything to this next time but lower the salt a bit - after adding prescribed amount, I may have added too much in the 'dashes' to taste parts, although I have to say, after sitting in the fridge overnight the salt seems to have mellowed. I even got a brand new Made-In enameled dutch oven just to do this. Thanks for the recipe!
You lost me at the use of chili powder and tomatoes. Texas chili con carne is made with chili paste and absolutely no tomatoes.
@@jasonvalverde5647 Why are you commenting? Kai never mentioned anything about tomatoes. LOL. So dumb
I'm sure it was awesome, but I like to use tough-cuts for chili...chuck, brisket, etc. And save the amazing tri-tip for medium/medium rare cooks. Cheers!
What an awesome recipe. Very simple chilli powder i use in thick ground beef chillis, cayenne pepper, oregano, ground cumin and garlic powder. For 1L of chili mix, a tablespoon of cayenne, 1.5 teaspoons of oregano and 2-3 teaspoons of cumin and 1-2 tablespoons of garlic. Add a chili, onion, garlic, peppers, green vegetable (e.g. zucchini or celery or broccoli or peas - or all of them, it doesn't matter), sliced carrots. Fry the veg for a few minutes on a high heat, add the meat and brown, add canned or pre-boiled kidney beans, add the oregano, simmer for 10s, add the can of diced tomatoes, bring to the boil, add beef stock, bring to the boil, then simmer slowly for 2-3 hrs until most of the liquid is gone, stirring every half an hour. Yum.
Sounds really nice. Thanks for the tips!
Best Texas chili hands down!
I substituted a tri tip for the brisket and it was amazing. Highly recommend 👌
Great tip! Thank you!
Great tip tri tip
You uploaded this video at the perfect time! This is a perfect recipe for a brisk fall night 😍
Chalk up another cook off win! Followed recipe as demonstrated and the chili turned out amazing. Everyone loved it! Thank you for the video
Boom! So happy for you John!!! Love it. :) - Sarah
Seared brisket cubes
Crumbled bacon
Beef stock
Strong coffee
One can of whole tomatoes
Texas chili powder
Garlic
Onions
High heat oils: safflower, sunflower or peanut oil
Salt
Pepper
Onion powder
Entered two chilis in our company chili cook off. My recipe won 1st and this recipe won a very close second! Loved both of them. There were 27 judges too!
Finally! Actual chili! As they say in Texas....if you know beans about chili, you know there ain't no beans in chili!
I am soooo sick of hearing about there are no beans in chili. As far as I know I am a third generation Texan. Could be more I just don't know. Sometimes you just gotta make it stretch. Beans are cheaper than meat. Billy it's still chili, even with beans. You just have more of it.
@@juliewoods6534 don't let it bother you so much, kid...it's only chili and beans are not welcome in chili....FACTS.
Can't overstate how important the canned tomatoes she used are. I've been making my chili similar to this for many years and find Cento whole peeled add unique flavor that hunts (and others) just doesn't match. Also. Whole peeled vs diced ALL the way. Well done Cowgirl!!! I'll try this brisket version vs my stew meat.
Thanks glad to hear it!
I suggest skipping the canned tomatoes altogether and going with the actual condiment chili sauce, usually 3-4 tbsp is perfect for a larger pot.
Cento tomatoes absolutely rule!
Just char some tomatoes in a cast iron and it will be much better than any canned tomato product.
I'll be trying the addition of half a cup of coffee next week when I make chilli - it's getting cold in the UK and a big bowl of this sounds very good!
Try beer, it's THE secret ingredient
My grandmother's recipe is similar, except she used Mexican oregano instead of thyme and chuck instead of brisket.
I've made it with chuck and brisket.. honestly preferred the chuck version.. my next attempt I am going to try chuck with ground beef also for some texture variety...
@@brandoncole4080 Regular hamburger grind is too fine for chili as it tends to just dissolve in a long slow simmer and I can never find coarse grind unless I special order it. It's just easier to grind it myself. I just get a 3-4 lb chuck roast, cut it into ¾"-1" cubes and coarse chop ½ of it in the food processor.
I made it last weekend and am doing again today. Very, Very, Good. It is a little different from the Texas Red Chili on Meat Church, but every bit as good. I also cheated a little and added a can of Mexican black beans and some home roasted chilis. But Great as is and easy to modify to anyone's liking. Good job.
Hi, I just made an adaptation to this recipe for the Instant Pot. I love the Instant Pot for it's versatility and speed. One drawback is that you can't stir stuff cooking as you can with a stovetop pot. So I followed your recipe, sauteing, etc before the cook. Then I pressure cooked for 20 minutes (which isn't long enough to tenderize the meat), did a quick release and stired it to make sure all of the fond was mixed into the chili. Then pressure cook another 40 minutes until the meat is tender. Awesome. One other adjustment, I didn't have any beef stock so I used the equivelent of Better Than Bulion.
I’m glad it came out great for you in the instant pot!
Looked so good I cooked it last night, it was fantastic - best chilli ever - will never go back to my old minced beef and kidney bean recipe after this!
Happy to hear you liked it!
I just won my chili cook off in a landslide vote with this recipe. I added a secret ingredient, a block of cream cheese to it, made it even better
Heck yes! Cream cheese is the people's cheese! :) Good job!
It looks good. I would consider adding a stage of deglazing the pot after cooking the onions, but before adding the meat back in it, as to make sure all the flavor stuck to the bottom gets incorporated. Perhaps some red wine
Porter beer 🍺 😉
Her video. Make your own.
@@enriqueroman62 Oh fuck off, he/she was simply making a suggestion. And I agree, the pot needs to be deglazed...I'm sure it would add even more flavor.
@@redpillthinking6043 then make your own fucking video
And how many cook offs has your chili won?
I will make this soon. Probably tomorrow! This recipe is very similar to the way I make my chili except I have used ground chuck in the past. And I use a can of Rotel tomatoes.
Sounds good!
Just prepared it for lunch for the family. Even the kids loved it! TYVM
This is a lot how I make chili. I use a scoop of cocoa for a tad of bitterness instead of the coffee--try it & you won't be disappointed!
This is definitely a first for me; have never seen brisquet handled this way. WOW!
This looks amazing! I told myself this winter I want to find the perfect chili recipe. I'm totally going to try my hand at this!!!
We can’t wait to hear back Alex!! ❤️
Maybe just try something else. This is way far from being the perfect chili recipe.
I didn't use brisket I used meatloaf mix and hamburger. I went to Amazon and bought the chili powder and cumin you recommended and wow. What flavor. Has to be the best chili recipe I've ever had. Thanks!
Glad to hear it! 😍
We made this in the winter of 2022, and it was probably the best chili that i've ever made, and eaten. I'm looking forward to our first cold front so that i can make this again.
My mom hasn't entered that many chili cook offs but she's won every single one she's entered, somewhere around 10.
Gotta agree, Gephardts and Mexene are my go-tos also.
Pendery's in Fort Worth has some amazing chili powders and blends just FYI.
Real close to what we do. Lil Mexican chocolate, Shiner bock beer and maybe a roasted chili of some kind is always good too.
Delicious looking recipe, Thank you for the brisket twist.
Thanks for your tips! 🫶🏻
Great Scott! After looking at this recipe I can see why all you purists are so fussy about no beans. That looks so amazing it makes me want to hit somebody. She is very friendly and the recipe is accessible but make no mistake it's also very sophisticated. I feel like the first time I make this I will want to follow it exactly as she did it.
Thanks Ron 🥰
It's called chili con carne not chili con beans
You are so rude in every comment.
You should appreciate the kind lady who created this video, for not calling you out or blocking you.
@chelle roberson
Trying out this recipe now and can't wait to see how it turns out in 2 hours. My house smells amazing!!!
How did it come out? I forgot to say it can take the place of incense! 😂
Thanks for this! I'm in Canada and never had this style of chili until I tried a similar texas style chili at Seattle Airport. Got me thinking wow that is way better, so I searched and found this recipe. I've made it 3 times now with fantastic results, exactly according to your instructions. So meat forward enveloped in warm chili pepper flavour, with lots of fat. I love that. thanks
Thank you for the comments! Somebody else’s love for a recipe are the highest compliments I could ever have hoped for!
I made this chili a couple of weeks ago following the video and it turned out great. I'm following the printed recipe today and there are some small differences, hope it turns out just as good!
and how did it go?
@@djevanoasikan2778 I like the video recipe better. I used a pre-trimmed brisket flat the first time and a fattier cut the second time. I got a better sear the first time, the second time there was a lot of beef fat in the bottom that I should've poured out and it seemed to have slowed the thickening process. The biggest difference I noticed was that she put the thyme in at the end in the video and in the recipe it goes in with the seasonings. I also added an equal amount of Mexican oregano which worked really well in this dish.
It will be perfect as soon as you add the beans to it.
I'm from the UK (southwest) and I'm definitely going to give this a go, going to have to improvise with the chilli powder mix and see what I can find in the shops. Looks absolutely delicious!
Aussie here. Doing the same lol
I’m from Lincolnshire came here in 67. Don’t stop at Chili. All recipes for southern cooking are great!! I live in Abilene, Texas.
No Beans in Texas Chili!!
My family is from sweetwater! 😂 what’s up Abilene?!
I'm going to make this this week! I find cubing briskit is easier when it's cold. I put it in the freezer for a half hour or an hour. Also, the Cento San Marzano tomatoes are the best I've tried. A product of Italy and it's in virtually every grocery store. When I use them, I simply crush them in my hand over the pot.
I couldn't agree more. When we trim our briskets, my husband freezes it for an hour so it stays firm long enough to trim everything easily.
And we're huge fans of San Marzano tomatoes!
Making it in my slow cooker on high for 4 hours after Browning the diced brisket I already have. Used your ingredients Not premixed. Tastes fantastic! Thank you!
Awesome job Elizabeth! Glad to hear you found success with the recipe! 🥳🥳
I can't wait to try this Texas chili recipe. When I do, I will stick to the recipe exactly.
As you should.
Sounds awesome! Let me know how it goes!
Normally don't comment on vids but thanks for this one. I went rogue a little, added black beans and used two cans of original Rotel tomatoes and chilis and one can of hot (with habeneros) instead of a can of just tomatoes. It was a high of 25 today here, so it is perfect to have for the next few days. Surprisingly the local grocery actually had Mexine, so I was able to get that thankfully. Topped with Fritos and shredded cheese as recommended.
That sounds so good!!
Delicious for sure. Honest to the good Lord, we have more than a few similarities! I've learned what works best and what doesn't work at all over the years and you are spot on I think. There are a couple of things different - I use find a nice & pretty chuck roast and cut it up in same size chunks, and tendorize it. I like to control the fat on the meat. When I'm browning the meat I deglaze my dutch oven with a Texas Red/Lea & Perrins. It makes a little bit of some amazing gravy/sauce. The last batch of meat I take out, I leave the deglazed love in the pot and do my onions & garlic. I also only use Gebhardt!! It is just the best. I beat a guy at a company chili cook off who went on and on about his homemade chili powder. I was like whatever dude. It was a tough lesson. City boys and their crazy ideas. One thing I do add to bring a little heat is chipotle peppers/adobo sauce. Everybody uses chipotle these days, but I really love the smoky flavor it brings to the chili. I also use fire roasted tomatoes I think that same brand and break them up, it adds a nice flavor to the chili. My last ingredient is a little bit of Shiner. Some in the pot and some down me! Thanks for sharing your recipe! And people, real Texas chili ain't go no beans in it!!!!
I used cheap dollar tree ribeye steaks and seared them on my pellet grill. Also went with Hunt's fire roasted diced tomatoes. With a side of jiffy corn bread, the recipe was really good.
My team used this recipe and just won our Chili Cookoff at our church in Buda,TX
Get it! Congratulations!!! 🎉🎉🎉🎉
I just ordered the powder. This looks awesome and exactly like the chili I love and never learned how to make. Thanks
Real Texans don't even use this bullshit. LMAO
‘Definitely gonna be making this recipe Sarah! Ordering the Texas chili powder online now. Thank You!!!
I’m watching turkey in a tent right now with you and Tally girl! ☺️
Too funny! I ordered both Gebhardt’s & Mexenes. Can’t wait to make your Family Texas Chili Recipe!
LOL Me too! Just ordered the TX Chili powder inline also!
I recognize the little bowl for the garlic and Fiesta brand spices from HEB! Nothing like HEB anywhere else in the country 🤠👍
@@southtxguitarist8926 I grew up in KS and prefer Dillons (which was acquired by Kroger)...I prefer it to HEB. But I do like HEB better than the other options offered in north TX, which recently started getting HEBs.
Can confirm, I won my chili cookoff with this recipe. It was bomb. I ended up adding in some ground beef for a more meaty chili.
Congratulations!!!
I toast dried chilis. Ancho, Guajillo and Pasilla. Then soak in hot chicken stock for at least 15 minutes and in to a blender until its a loose paste. I don't think that technique is exclusive to New Mexico. I toast cumin and caraway seeds and in to a spice blender. The smell is divine. I also use good quality dark unsweetened cocoa powder. Coffee sounds like a great addition. I put a shot of espresso in my homemade bbq sauce. It's a game changer.
Looks so good and the fact that there is no beans makes me want it more.
what do you have against beans criminal?!
@@CyberS1renLucy Nothing at all.. I just don't like beans in my chili.
@@CyberS1renLucy beans do not belong in chili
Actually, I've won two state champs as a chili cook and competition chili does not contain beans - any true chili competition. Beans can mask flavor and even now I serve beans on the side so they won't break up in the chili itself. My wife needs beans, so I just make a batch of beans to make her happy. Even hotdog chili should be without beans as well. I do make a vegetarian and also a white (a la white bean) chili that both have beans. But straight up competition (Terlingua-style) chili has no beans.
@@yopiffDo you like beans at all?
Incredibly detailed and well explained video. You’re able to communicate the nuances of this process so well. And everything is so well thought out. Ty for the upload
That is the nicest comment. Thank you!
YES! And, in less then 11 minutes. Fantastic.
I've used your chili for a year or two. Really awesome. Glad your video came across!
Yay! I’m happy to hear it’s in the regular rotation. 😇
Purdue Boilermaker chili is phenomenal too. It’s got that slow heat that builds and the taste is truly outstanding.
What ingredient gives it the slow heat? I've never heard of Purdue Boilermaker chili...recipe please! :)
I make this and at the last hour of cooking, I add a masa flower roux to bind the grease and add another flavor layer.
That’s a great tip!
Oh my gosh-I would KILL for a bowl of that right now.
Haha me too
ya'll on demon time lmao
FBI agents: 🕵🏾♂🕵🏻♂🕵🏽♂
Wish I could send you some!
Love how all these items/ingredients aren't the fancy pricey stuff. Love using the Fiesta Brand of seasoning for mexican cooking. Their Uncle Chris' steak seasoning is great as well as their menudo seasoning (even though i still tweak my recipe). Also this chili reminds more of asada de puerco but with beef. very similar ingredients and same end results. I'll be trying this soon.
A los tejanos les encanta atribuirse el mérito de la comida mexicana.
@@Gus-op5ff chili is not Mexican fool , read about the chili queens of San Antonio that's where it comes from
@@chelleroberson3222 fool!
like the 50 dollar brisket? Kinda puts you behind the 8 ball in trying to make a cheap chili.
@@johnjackson4152 exactly! We normally have veggie Chili in our house. $10 of beans makes a pot three times the size of this. Brisket these days is $$$.
I need this delivered to my home. In the UK. Now! (That looks amazing!)
You pay for the plane ticket! 😂
Was thinking the same, looked at the mexene chilli powder blend to do a blend myself and give this recipe a go.
I just made this! It was very tasty! The only thing I would suggest is to use low sodium broth! The chili was a little salty! Thank you for the video it helped tremendously! Happy Holidays!
Glad to hear it!
This was really great. I love the simplicity, but there is some complexity to the flavours.
I just got back from the store and am going to make this tonight! Looks so good I went to HEB at 8 am. LOL
HEB is good anytime
It was delicious! Being from Minnesota I had never heard of Mexene chili powder so I took the chance and ordered some from online. Mexene does have a unique flavor to it compared to the nation brand of chili powder I usually use. I am looking forward to the chance to bring it to a pot luck to see how others react to the taste... who knows maybe I can organize a chili competition at work!
Wonderful!
Made this a couple of times; the family loves it! Thanks for sharing!
I love videos where the ingredients are bought at Walmart. That's something I can relate to. It's where I do most of my shopping.
I am wildly skeptical of these vids on YT but good lord this recipe just crushes the rest. Made it twice for groups and people are LITERALLY looking for a way to sop up every last bit with cornbread or a biscuit!! Found myself looking for a competition to enter. Thank you!!
Thank you Kris! This comment made my day!!!
Fantastic recipe. I do not enjoy traditional chili, but this is something else.
This IS traditional chili.
This looks really good and I may try this week. I know different areas have different recipes but not sure I've ever had chili without beans before.
Well, try cutting the meat in small pieces, and whittling it down to the shape of a bean. It's a lot of work, but VERY satisfying.
See that is the thing Texas Chili dont have beans. but its your chili if you want add beans
True Texans add beans
It's a Texas thing,some will almost swear by it.
You have inspired me to try something. I frequently cook for a Jewish group on Friday nights where the food must be 100% Kosher and prepared in their synagogue. I think I can modify this recipe to make it Kosher and keep the flavor close to what you experience. There are Kosher options for bacon, including one where it is made from scratch with lamb roast. There are Kosher Texas chili powders available, as well as copycat recipes for Mexene. And, there are Kosher beef broths available, but I might just make that from scratch. I think I could knock the socks off 30-40 people that are accustomed to the same old stuff every week. There are only so many ways one can cook chicken soup.
This comment made me so happy! I would love to hear how it went. Tell everyone I’m honored to have them try it. 🥰
I bet that lamb roast would make a wonderful addition to this chili just as well if not better than bacon.👍
Did you do it? How did it turn out?
@@drew7155 It has been submitted for a potential meal, but somebody in the congregation must sponsor it. Nobody has as of yet, because the cost to make enough for 30-40 people on a Friday night would exceed the typical Friday night meal.
I have made this dish at home the way it would need to be made three times, and it came out wonderfully delicious all three times. FWIW, using Cholulla hot sauce in lieu of the Mexene made this dish ignite with flavor. My family now prefers this recipe over the mock Skyline Cincinnati-style recipe.
I am thawing out a brisket right now and will try this. Looks yummy!
I have a recommendation. I learned from Skyline Chili that they put a tablespoon of cocoa powder in a pot of chili. I knew that
hot peppers and chocolate complimented each other's flavor profile but never thought of it for chili. How could I have missed it? Anyhoo, the cocoa adds a warmth and depth to the flavor that I really miss when it's not in chili. I highly recommend it.