When i first made this chili the flavor wasn't very strong. But, then i simply added 5 pounds of spices a week and before i knew it i had a very strong chili on my hands.
Here in Texas we typically refer to our parents as Mama and Daddy our entire lives. It's absolutely normal. Now, his daddy may well have been a very respected man and I'm sure that he was. We are usually a reflection of our parents and a product of our raising.
Rip’s memory is remarkably good for old brand names and details like that. I feel like I’m getting a story, a cooking lesson and 40ish minutes of entertainment, all brought to life by the details.
We got the Bob Ross painting series over here in England this year. Fantastic way to chill out. Goner cook this chilli later this week, can't do fuck all else cos we're in lockdown again. Can't even go to the gym, it seems I get 6 weeks training and then get to rest for 3 weeks because of COVID 😡
If you’re a novice cook, it’s important to measure and titrate up 5 units per meal until it stops working and then you move to more complex programming 😏
I've been enjoying these and made the Chicken Fried Steak and Hamburger Steak for the family. Both were a success for 4 kids that can never agree on what to eat and picky as Hell.
I'm Indian and I love Texas chili. I didn't discover it until I was almost middle aged. But no one in Texas is capable of making it too hot for an Indian on the Scoville scale. I have been eating capsaicin since I was 3 years old.
When you cut the root off the onion while mincing, it makes the onion fall apart. Cut the stem off, peel it , the slice it in half through the root and it will be much easier to mince
The issue with Venison tasting “gamey” has to do with the butchering process. If you age your venison when you quarter it, it will improve the taste and texture. Ensuring that you don’t get hair on the meat and then cutting the glands out prior to grinding prevents the “gamey” flavor. That taste comes from people that butcher quickly and don’t care about that flavor. That’s it.
Total nonsense. “Deer meat” (not “venison”) tastes mighty tasty simply fresh. I’ve been eating this stuff since I could chew whole food (approx 2 yo). There’s no practical reason to “season” “venison”. Just eat the damn deer and stop talking nonsense. If you want a ballot grease, go to Burger King. Which, BTW I’ve done many times. I just didn’t confuse that with real meat.
I prefer masa flour for thickening. If you're making tamales or corn tortillas, you should have some masa flour handy. Just sprinkle it in and mix, it won't clump like flour can.
If you like oatmeal, you can do the exact same thing with rolled oats. As soon as you smell them toasting, add the water/milk and cook as per usual. It adds a little depth to the flavor. You can also add cinnamon to the oats in the beginning and toast the oats and the spice together.
Hello from Germany. Have started the „program“ 3 weeks ago in my home gym and love this channel. Have started to read the „blue book“ and watched probably half of the youtube videos. I wish I lived in the States so I could join a seminar. Will definitely try the Texas Chili 😉
Lord Jesus it's a FIRE!!! I'm born and raised in Texas and I can smell and taste this recipe through the screen!!! When he ladled the chili on the tamales I almost had a stroke. This was good good good sir! I just know it was. I appreciate the hot water trick for time and the NO BEANS JUST MEAT!!
Rip says he hates lockdowns, but then he gives us recipes like this which forces me to lock down on the commode for hours on end, and yes I do wear a mask while I'm doing it
I remember hearing a few years ago that cumin became part of Mexican cooking, and later Tex-Mex cooking when a decent population of Arabs migrated to Mexico and brought it to with them.
Actually made it at home. It's so rich in falvor! I made some rookie mistakes like cooking it for long enough to make the skirt steak break, and putting too much chili - but it's still great!
Once you know how to make Texas Chili, you also know how to make Schezwan Beef, since the only difference is the addition of Ginger, Garlic, Soy Sauce, not grinding up the peppers, and the meat is more thinly sliced. See? Now you know two recipes instead of one, since they have 80% in common despite being from two totally different cultures.
I love how a Texan is offended by what most people refer to as Chili for not being authentic Chili, much like a Neapolitan is offended by what is called Pizza in the US (and the world over), and a Chinese person is offended by Chop Suey. Oh, and no Indians call their own food 'curry'.
While I'm watching this I've thrown some strips of venison (don't have a grinder) in a pan with olive oil and added salt, pepper, red pepper, onion and garlic. Cooked it low-med heat then seared it hot. Excellent. Venison is a familiar flavor to me, I wouldn't call it flavorless and I believe the "gamey" description is when the fat isn't removed properly. I've also heard it tastes different depending on the location. For example corn fed deer tastes different than acorn and weeds fed deer, so I imagine Texas deer taste different than Wisconsin deer.
Instead of using Sysc.... I mean premade seasoning mix, actually prepare and stew the peppers yourself. Then depending on your particular inclination, strain it to your heart's delight. Very delicious!
Good shit, boss! If y'all ever want to be amazed at how many crackers you can eat, make a batch of chili and use crackers in place of silverware when eating it. I prefer chili a bowl over some sweet corn muffins with a glass of milk. The milk's basicity balances the chili's acidity nicely.
DAMN ... it's 2245 hr. or 10:45 p.m. and now i am HUNGRY!!! guess i'll have to cook tomorrow and then wait till the day after!!! THANK YOU! in advance sir!
When i first made this chili the flavor wasn't very strong. But, then i simply added 5 pounds of spices a week and before i knew it i had a very strong chili on my hands.
😂
Best comment I’ve read in a long time🤣
Don't you mean fahve pounds?
That culinary progression
Been trying this out with good results, but I'm confused on whether or not to add a gallon of milk to my chili.
I love how he still calls his father “daddy”
I imagine he was a well-respected man
His dad was a para in the 101st during WW2, Battle of the Bulge, and all that. Surely his dad was tough as nails.
@@benjamintreitz1647 I imagined correctly
Rip is his dad, it’s kind of a Wolverine situation.
Here in Texas we typically refer to our parents as Mama and Daddy our entire lives. It's absolutely normal. Now, his daddy may well have been a very respected man and I'm sure that he was. We are usually a reflection of our parents and a product of our raising.
@@benjamintreitz1647 I kinda see daddy issues
Rip’s memory is remarkably good for old brand names and details like that. I feel like I’m getting a story, a cooking lesson and 40ish minutes of entertainment, all brought to life by the details.
High intensity anabolic exercise improves memory
It's like watching Bob Ross paint!
the perfect analogy!
More like watching Bob Ross fuck
We got the Bob Ross painting series over here in England this year. Fantastic way to chill out. Goner cook this chilli later this week, can't do fuck all else cos we're in lockdown again. Can't even go to the gym, it seems I get 6 weeks training and then get to rest for 3 weeks because of COVID 😡
@@malcolmhales8181 legally/civilly disobeying government is the purest form of patriotism. They forget they work for us and need to be reminded often
@@malcolmhales8181 unlucky, I’m in the north east, so luckily only tier 3, so gyms are ok (for now anyway)
Rip could literally tell me how to shit in my hands and clap for 45 minutes and I’d still watch it just for the dry sense of humour.
One of the funniest comments iv'e ever seen on youtube.
Funny as hell and dude your pic of Blaha 😂😂
“Starting Cooking” Texas Edition
You win.
"Cooking" the Texas Method
All meals serve 5 people
Best served with whole milk.
propane
Love this format. A wholesome man talking sense. Refreshing.
“You’ll notice the big chunks of meat in my chili... This makes it better than your chili...”
LMAO 😂😂😂
That is freaking gold Rip 💪🏻👍🏼
Be sure to cut your onions in sets of 5.
And DONT LOOK UP
FAHVE
@@dannyboi472BY FAHVE
I do a heavy triple wit the onions
😂😂
If you’re a novice cook, it’s important to measure and titrate up 5 units per meal until it stops working and then you move to more complex programming 😏
add one spoon of chilli every day
😂
I've been enjoying these and made the Chicken Fried Steak and Hamburger Steak for the family. Both were a success for 4 kids that can never agree on what to eat and picky as Hell.
I hope you feed your kids SOME vegetable matter. Sheesh.
Your face is such a festive hue of magenta! Rip, you're glowing!
He’s Pink
Lmao .... you’re hoping To get on comments from the haters ... even rip has to admit this one is a good one 😂
Love this; a Texan teaching a new generation why Texas is different.
That’s my kind of dog just chilling on the couch not bothering anyone or thing.
I'm Indian and I love Texas chili. I didn't discover it until I was almost middle aged. But no one in Texas is capable of making it too hot for an Indian on the Scoville scale. I have been eating capsaicin since I was 3 years old.
“I was the food processor”
I’m convinced my dad had kids partly to not have to buy a snowblower
LOL. I was the dishwasher. My brother was the trash compactor.
When I was a kid I asked my dad if we could get a snowblower, he replied "We already have one, it's named Max"
@@MSchmitz77 lmao this must be apart of the dad handbook because my dad said the same thing word for word to my brother and I
Peanut Gallery I’m also the only son of the family so it was always me shoveling snow
@@MSchmitz77 should’ve asked your parents to make another snowblower
When you cut the root off the onion while mincing, it makes the onion fall apart. Cut the stem off, peel it , the slice it in half through the root and it will be much easier to mince
Love how Rip doesn’t tear up when chopping the onions. Total no sell.
Sharp knife.
It’s all in the HIP DRAHVE
Starting Steak 🥩
Really liking these cooking vids! My family has had Hamburger Steak 4 times in the last 3 weeks. It's great!
The issue with Venison tasting “gamey” has to do with the butchering process. If you age your venison when you quarter it, it will improve the taste and texture. Ensuring that you don’t get hair on the meat and then cutting the glands out prior to grinding prevents the “gamey” flavor. That taste comes from people that butcher quickly and don’t care about that flavor. That’s it.
Mine gets quartered and sits in the fridge for 2 weeks. Makes all the difference in the world
Total nonsense. “Deer meat” (not “venison”) tastes mighty tasty simply fresh. I’ve been eating this stuff since I could chew whole food (approx 2 yo). There’s no practical reason to “season” “venison”. Just eat the damn deer and stop talking nonsense. If you want a ballot grease, go to Burger King. Which, BTW I’ve done many times. I just didn’t confuse that with real meat.
Age the backstrap, wrap it in bacon, season, and grill. Its great. Also works with turkey or steak.
Well this was pleasantly unexpected. I’m gonna hit this... (your deadlift videos already won me but this is next level!)
Best chili recipe video I've seen. It IS like watching Bob Ross paint.
I prefer masa flour for thickening. If you're making tamales or corn tortillas, you should have some masa flour handy. Just sprinkle it in and mix, it won't clump like flour can.
Thanks for the tip with the 3 cups of spices I was shltting my pants for 2 days after I made this
This is the one I've been waiting for! No beans in Texas Chili, ever. 😎
OMG. Came to learn the bench press and found Texas chili
Thanks, Rip! And perfect timing since Christmas morning is one of the best times to eat chili, especially the Texas (no-bean) version 😃
23:23 Hank Hill approved
Only Texas makes real chili. Have a merry Christmas, Ripp!
Wrong
@@Huffman_Tree you think I'm wrong about Ripp having a merry Christmas...how do you know he isnt,
@@JoshBenware Anyone spending enough time on the forums knows he doesn't celebrate it
@@Huffman_Tree oh, well I do, so merry Christmas!
@@JoshBenware Thanks! I hope you had a good Chanukka yourself
I kinda miss the part where Rip and the crew actually eat the food and react to it. The story isn't complete without it
"toasting spices". I have to try that. Thanks for the awesome videos!
If you like oatmeal, you can do the exact same thing with rolled oats. As soon as you smell them toasting, add the water/milk and cook as per usual. It adds a little depth to the flavor. You can also add cinnamon to the oats in the beginning and toast the oats and the spice together.
I wanna here Rip say “I guar-ran-tee!” while cooking.
Enjoying these Cafe Classic Episodes - thanks, Rip!
Hello from Germany. Have started the „program“ 3 weeks ago in my home gym and love this channel. Have started to read the „blue book“ and watched probably half of the youtube videos. I wish I lived in the States so I could join a seminar. Will definitely try the Texas Chili 😉
Made the fried steak and the hamburger steak. Cant wait to make this. Fascinating for someone from the Uk
Lord Jesus it's a FIRE!!! I'm born and raised in Texas and I can smell and taste this recipe through the screen!!! When he ladled the chili on the tamales I almost had a stroke. This was good good good sir! I just know it was. I appreciate the hot water trick for time and the NO BEANS JUST MEAT!!
Rip says he hates lockdowns, but then he gives us recipes like this which forces me to lock down on the commode for hours on end, and yes I do wear a mask while I'm doing it
😱😂😂😂😂
3 x 5 toilet squats
Watched the video, gained 50lbs on my deadlift...
Very nice recipe. Tasteful! Very nice serie of recipes
I remember hearing a few years ago that cumin became part of Mexican cooking, and later Tex-Mex cooking when a decent population of Arabs migrated to Mexico and brought it to with them.
Thanks RIP! That looked very tasty. I'll be it smelled nice too. Great tip about leaving the chili overnight for the flavor to develop.
Toe-boss-co sauce.
God bless you Rip
Merry Christmas to Mark and Starting Strength staff!
I'd like the Texas Chili in a bowl.
Coffee black
Where's your bathroom?
I'm Gonna open a texas cafe in the Poconos with these recipes
Texas Chili on Tamales - the quintessential Tex-Mex dish. Can't beat it!
I would have thought the optimal number of tamales would be five.
The optimal number of tamales is all of them.
Thanks for this great content!
Chili is one of my favorite dishes.
"I was the food processor."
Sounds like my childhood.
Rip,
They still make Mortons Chili Blend. The ingredients.
Chili Powder, Salt, Cumin, Garlic, Oregano.
Love this format. Thank you for your content
great cooking series.......love it!!
Actually made it at home. It's so rich in falvor!
I made some rookie mistakes like cooking it for long enough to make the skirt steak break, and putting too much chili - but it's still great!
The 10 people who disliked it are going to Planet Fitness and squatting on the Smith Machine
I made this recipe following Rip’s directions and it kicks ass.
Right on!!
I've been waiting for this one!
I can't wait to replicate this! Been looking to find an authentic delicious chili recipe to eat after I push iron
I like your style , Mark - purposeful, attention to detail, and an eye for efficiency. Looks damn tasty too.
Cuz there is a thing called Frito chili pie... Which is a delicacy..
I love this cooking channel. Lmao
I've really enjoyed this series ty Mark.
It's 1:02am EST and I just finished my first attempt at chili in general, which is also your Texas chili. Thanks, Rip.
What time did you start?
I use Beef Bone Broth for my liquid instead of water.
I love watching Rip’s Human Hobart Machine Paddles do work
Great lesson -- I truly enjoy this series.
Once you know how to make Texas Chili, you also know how to make Schezwan Beef, since the only difference is the addition of Ginger, Garlic, Soy Sauce, not grinding up the peppers, and the meat is more thinly sliced.
See? Now you know two recipes instead of one, since they have 80% in common despite being from two totally different cultures.
These videos are great. Thanks for doing them!
I love how a Texan is offended by what most people refer to as Chili for not being authentic Chili, much like a Neapolitan is offended by what is called Pizza in the US (and the world over), and a Chinese person is offended by Chop Suey. Oh, and no Indians call their own food 'curry'.
We need more of these!
Love me some TCC! Please keep this series going
Thanks for the lesson, will give it a try
While I'm watching this I've thrown some strips of venison (don't have a grinder) in a pan with olive oil and added salt, pepper, red pepper, onion and garlic. Cooked it low-med heat then seared it hot. Excellent. Venison is a familiar flavor to me, I wouldn't call it flavorless and I believe the "gamey" description is when the fat isn't removed properly. I've also heard it tastes different depending on the location. For example corn fed deer tastes different than acorn and weeds fed deer, so I imagine Texas deer taste different than Wisconsin deer.
This is such a good series
Very tasty on this plandemic times.
For some reason, I enjoyed this!
I enjoyed listening to you. You are funny and entertaining. Great recipe!
Please make more of these guys. MAGA
As a New Mexican, I approve this use Bueno Red chile in chili by our Texan neighbors.
What size tub is that? They have changed the packaging.
Instead of using Sysc.... I mean premade seasoning mix, actually prepare and stew the peppers yourself. Then depending on your particular inclination, strain it to your heart's delight. Very delicious!
Keep making these, please! No better way for a euro like myself to get acquainted with the kitchen of the midwest!
Southwest. Those bums in the Midwest throw freaking macaroni in their chili.
These are excellent.
Good shit, boss!
If y'all ever want to be amazed at how many crackers you can eat, make a batch of chili and use crackers in place of silverware when eating it. I prefer chili a bowl over some sweet corn muffins with a glass of milk. The milk's basicity balances the chili's acidity nicely.
I could listen to this man read a phone book!
Loved the video! Will definitely try to cook it someday
thanks for teaching us how to cook coach :)
Well great, now I am hungry. 3 sets of 5 spoonfuls should be good.
Eat smol stay smol. Add a couple of sets.
DAMN ... it's 2245 hr. or 10:45 p.m. and now i am HUNGRY!!! guess i'll have to cook tomorrow and then wait till the day after!!! THANK YOU! in advance sir!
Make a recipe book.
Ah Rip ... it’ll be a sad day on earth when this man finally sheds his mortal frame. Top recipe ...from a top bloke.
Excellent Information Video
Keep up the good work
That looks so good, I am going to do this someday.
You are an awesome man.
The Texas Chili Method
26:32 am i the only one who almost shat themselves here?😂😂
You’re such a big man
23:20 Mark Rippetoe admits to using propane as a gas for his stove.
Looks amazing! Give me a bowl 👍👍
Keep the cooking videos coming!
The only people thumbing this video down are people that like beans in their chili.