Hello. Enjoyed your video. I love chili too. However, sad to say, I can't remember the last time I tasted a truly mouth watering, delicious chili. I will try this one and get back to you. Regards, Chili Dan
People who say chili is isn’t supposed to have beans is like saying pizza shouldn’t have pepperoni lol. This is food, there are no rules, eat how you like it :) Great video 👍
Thanks so much for tuning in and for your comment. I will say that pepperoni belongs on pizza, however, pineapple does not. LOL Texas competition chili never has beans in it. You can certainly add beans and other add-ons into the chili and make it your own way.
You are right sir competition chili does not have any beans, rice, Fritos, or any other fillers. I like my chili with beans with white onions and grated cheese. Heck here in Texas, most kids are raised on Frito pie because that's what they serve at the Little League ballparks. They cut open a side of a Frito bag and pour chili in it. During competition the judges want to taste the meat and the seasoning when you have beans and Fritos or rice or corn bread or whatever it gets in the way of judging in Chili. Anyway I appreciate the recipe and the procedure it certainly looks like it came out great.
The issue is what you call the chili....Texas Chili doesn't have beans as the channel creator here explains....plenty of recipes do. You see the same thing with "NY Style Pizza" and "Philly Cheese Steaks" and "Buffalo Wings"....people gherm onto those terms simply to get clicks on their channels and then do all kinds of weird variations that have nothing to do with the original version. It muddies the water a bit. People need to be honest about what they're doing...simple as that.
I added a couple of cans of beans, 2 lbs of chuck roast, a large onion. I browned my hamburger as smash burgers and then broke them up. It was awesome!!
That sounds more like chili..gotta have the beans & I love the idea of some good chuck roast or beef brisket in it. It's only good for hot dogs if it don't have beans.
Y'all I tried this recipe for my job competition. I won 2 place. I never made chilli in my life. It came out good. I didn't follow all the steps because I couldn't find all the spices. I still won.
Hey KJ, this is Hector from H-Town here in Texas. I really enjoyed your video and I will be subscribing. You're chilly look right on. Matter fact I was supposed to go to a chili cook-off yesterday in Katy Texas but it got cancelled because of the weather Two of my buddies just made Chili's at their houses and had friends over. Both chilis were pretty good. But like you I like to watch it a different recipes and procedures. I really like your video it was very well narrated a presented.
Thank you so much for tuning in to my video and you're awesome comment. I would love to go to a chili cook-off in Texas sometime. This is a real awesome recipe and it's very essential that you use the spices that I got from mild bills gunpowder foods in texas. Such amazing quality spices. Thanks again Hector!
I love all their spices. Texas style competition chili is always my favorite! I've heard of pendery's before. As long as they ship out of state I'm going to check them out. I'm out here in the wild wild west of California. Sure wish I was in Texas, I'm sure it's a much better place than out here. Thank you so much for tuning in and the kind thoughts! Have a great weekend.
@@TheFoodExperience yeah penderys ships vacuum packed nationwide..you will be amazed especially the fort worth lute blend..for super heat 1/8 tsp terlingua dust…
Thank you very much Bob! There was quite a bit left over that I froze. Probably last me a few weeks. Since I'm a family of one it stretches out a long way.
Thanks so much for tuning in and commenting. Hotdogs would be great as well. This chili would go well with just about anything, also topped on spaghetti would be a good one. It is an amazing bowl chili as well.
Sazon Goya... I found it in my local grocery store but it comes in several versions: 1) con azafrán 2) con annatto 3) con coriander 4) con anchiote Which is best for chili?
I'm really not sure. I believe my package just has Sazon Goya printed on it. What's more important is that you use the exact spices that I reference in the description of this video.
@@TheFoodExperience Woot! That's exactly what I have. Moreover, I ladled about 5 ounces into a small saucepan, cooked a tiny bit of the Sazon into it, tasted and verified all is good. Thank you sir!
CASI (chilli appreciation society intl) has links to recipes from the winner of previous years. I bought the spices from Mild Bill's Gunpowder Food. Visit Mild Bill's for the spices used at: www.mildbillsspices.com/ The spices I purchased from Mild Bills include: San Antonio Red, Cowtown Light, Attitude Adjusting Hot Stuff, Hungarian Paprika, Cumin, Granulated Onion, Granulated Garlic, Dixon Med Hot Chili Powder, Mexene Chili Powder, and San Antonio Original. The rest of the ingredients I purchased from my local supermarket. The direct link to the recipe is: www.casichili.net/2005-margaret-nadeau.html
I'm always surprised by just how many different spices and the multiple "dumps" competition style chili has going into, from an outside perspective it just looks like over seasoning to me, can you really taste the various seasonings in it? I imagine the "dumps" are only effective cause simmering for that long might mute the flavors of the original seasoning after time? Is the meatball style chunks of ground beef meant to be like that so it can sear better without drowning and boiling in its own juices?
I've only tried making competition chili a few times. I will say this though I taste the chili along the way and I can definitely tell a difference in flavor and depth when I add the second spice dump. It is a very flavorful chili. Some people use larger chunks of meat and others don't. Depends on the cook. Not quite sure on the reasoning for that yet.
The beans vs no beans argument is dumb. Some chili has beans some don’t. In Texas, no beans. I prefer a bowl of red but my wife makes a chili with beans that folks scarf down. It’s natural to plug what ya grew up with. It’s also fun to try different things
It really is so dumb. Totally agree. That's why I mentioned if people want to add beans that's up to them. I've tried both and I just can't do the beans. I think it's a texture thing with me. But I have tried it and it's not good to ever say you don't like anything without trying it first.
@@TheFoodExperience I’m sure it was delicious with all the salt in the Bouillon and Soya. Most people get bloated with that much salt/sodium. I’m not allowed to make this anymore in the house. I absolutely love it but the rest of the family can’t handle the salt
Not sure what you are referring to when you are referring to cooking the meat both ways. I am following the recipe as was posted by the CASI website (Chili Appreciation Society Intl).
Hello.
Enjoyed your video.
I love chili too.
However, sad to say, I can't remember the last time I tasted a truly mouth watering, delicious chili.
I will try this one and get back to you.
Regards,
Chili Dan
People who say chili is isn’t supposed to have beans is like saying pizza shouldn’t have pepperoni lol. This is food, there are no rules, eat how you like it :) Great video 👍
Thanks so much for tuning in and for your comment. I will say that pepperoni belongs on pizza, however, pineapple does not. LOL Texas competition chili never has beans in it. You can certainly add beans and other add-ons into the chili and make it your own way.
You are right sir competition chili does not have any beans, rice, Fritos, or any other fillers. I like my chili with beans with white onions and grated cheese. Heck here in Texas, most kids are raised on Frito pie because that's what they serve at the Little League ballparks. They cut open a side of a Frito bag and pour chili in it.
During competition the judges want to taste the meat and the seasoning when you have beans and Fritos or rice or corn bread or whatever it gets in the way of judging in Chili.
Anyway I appreciate the recipe and the procedure it certainly looks like it came out great.
The issue is what you call the chili....Texas Chili doesn't have beans as the channel creator here explains....plenty of recipes do. You see the same thing with "NY Style Pizza" and "Philly Cheese Steaks" and "Buffalo Wings"....people gherm onto those terms simply to get clicks on their channels and then do all kinds of weird variations that have nothing to do with the original version. It muddies the water a bit. People need to be honest about what they're doing...simple as that.
Awesome! Thanks!
I would like to try this. The challenge for me would be getting all of the spices that it involves.
It really is so tasty. I got all of the spices from mild bills in Texas. I put a link in the description.
I added a couple of cans of beans, 2 lbs of chuck roast, a large onion.
I browned my hamburger as smash burgers and then broke them up.
It was awesome!!
Did you use the same spices that I used from mild bills? With those spices you definitely can't go wrong.
That sounds more like chili..gotta have the beans & I love the idea of some good chuck roast or beef brisket in it. It's only good for hot dogs if it don't have beans.
Great video! Gonna have to give this a whirl!
Thank you so much and totally recommend one thing though make sure to use the right chili powders to get the authentic taste.
Y'all I tried this recipe for my job competition. I won 2 place. I never made chilli in my life. It came out good. I didn't follow all the steps because I couldn't find all the spices. I still won.
That is awesome! BTW all of the spices can be found at mild bills gunpowder in case you ever want to try it again. Congrats!
Hey KJ, this is Hector from H-Town here in Texas. I really enjoyed your video and I will be subscribing. You're chilly look right on. Matter fact I was supposed to go to a chili cook-off yesterday in Katy Texas but it got cancelled because of the weather
Two of my buddies just made Chili's at their houses and had friends over. Both chilis were pretty good. But like you I like to watch it a different recipes and procedures. I really like your video it was very well narrated a presented.
Thank you so much for tuning in to my video and you're awesome comment. I would love to go to a chili cook-off in Texas sometime. This is a real awesome recipe and it's very essential that you use the spices that I got from mild bills gunpowder foods in texas. Such amazing quality spices. Thanks again Hector!
trying to find a 50th anniv original terlingua chili cookoff tshirt..any ideas to purchase one…
I'm only seeing them used. I'm sure you're finding the same thing that I am.
www.ebay.com/itm/404955053021
Looks great
Thank you very much
Looks awesome Andy! That chili is screaming for some dumpster fire though🔥
Damn, you're right! I keep forgetting to use it. I still have like half a bottle left.
mild bills spices are great i use them alot ..also try penderys out of fort worth texas they have amazing blends..nice video too.thanks…
I love all their spices. Texas style competition chili is always my favorite! I've heard of pendery's before. As long as they ship out of state I'm going to check them out. I'm out here in the wild wild west of California. Sure wish I was in Texas, I'm sure it's a much better place than out here. Thank you so much for tuning in and the kind thoughts! Have a great weekend.
@@TheFoodExperience yeah penderys ships vacuum packed nationwide..you will be amazed especially the fort worth lute blend..for super heat 1/8 tsp terlingua dust…
Looks great! I think I would double the recipe and freeze some for later
Thank you very much Bob! There was quite a bit left over that I froze. Probably last me a few weeks. Since I'm a family of one it stretches out a long way.
I would be doing the same thing with the leftovers Andy, plus hotdogs..Awesome review...
Thanks so much for tuning in and commenting. Hotdogs would be great as well. This chili would go well with just about anything, also topped on spaghetti would be a good one. It is an amazing bowl chili as well.
@@TheFoodExperience YES spaghetti! Absolutely..
Damn man. This looks soo good!!
Thank you very much Shatner!!
Sazon Goya...
I found it in my local grocery store but it comes in several versions:
1) con azafrán
2) con annatto
3) con coriander
4) con anchiote
Which is best for chili?
I'm really not sure. I believe my package just has Sazon Goya printed on it. What's more important is that you use the exact spices that I reference in the description of this video.
@@TheFoodExperience
Thanks for the hasty response.
Seriously. I mean, the Dutch oven is on the stove.
@@Zionist_Eternal I just double checked and the version I have says con azafran. You are very welcome and wishing you the best with your chili!
@@TheFoodExperience
Woot! That's exactly what I have. Moreover, I ladled about 5 ounces into a small saucepan, cooked a tiny bit of the Sazon into it, tasted and verified all is good. Thank you sir!
@@Zionist_Eternal Awesome!! So glad that it is turning out excellent for you! Enjoy!
So what's the link for the spices?
CASI (chilli appreciation society intl) has links to recipes from the winner of previous years. I bought the spices from Mild Bill's Gunpowder Food. Visit Mild Bill's for the spices used at: www.mildbillsspices.com/
The spices I purchased from Mild Bills include: San Antonio Red, Cowtown Light, Attitude Adjusting Hot Stuff, Hungarian Paprika, Cumin, Granulated Onion, Granulated Garlic, Dixon Med Hot Chili Powder, Mexene Chili Powder, and San Antonio Original. The rest of the ingredients I purchased from my local supermarket. The direct link to the recipe is: www.casichili.net/2005-margaret-nadeau.html
I'm always surprised by just how many different spices and the multiple "dumps" competition style chili has going into, from an outside perspective it just looks like over seasoning to me, can you really taste the various seasonings in it? I imagine the "dumps" are only effective cause simmering for that long might mute the flavors of the original seasoning after time? Is the meatball style chunks of ground beef meant to be like that so it can sear better without drowning and boiling in its own juices?
I've only tried making competition chili a few times. I will say this though I taste the chili along the way and I can definitely tell a difference in flavor and depth when I add the second spice dump. It is a very flavorful chili. Some people use larger chunks of meat and others don't. Depends on the cook. Not quite sure on the reasoning for that yet.
Wow what a radio voice.
Thank you very much
The beans vs no beans argument is dumb. Some chili has beans some don’t. In Texas, no beans. I prefer a bowl of red but my wife makes a chili with beans that folks scarf down. It’s natural to plug what ya grew up with. It’s also fun to try different things
It really is so dumb. Totally agree. That's why I mentioned if people want to add beans that's up to them. I've tried both and I just can't do the beans. I think it's a texture thing with me. But I have tried it and it's not good to ever say you don't like anything without trying it first.
YUMMY Chile🤤🤤🤤🤤🤤😈👍🌶🔥💯
It was so delicious! Actually still is. Made an incredible chili cheese omelette this morning.
The sodium in this holy cow!!!! Wonder how the bloat went
I'm not sure I follow you. What are we talkin about? LOL all I can say is it was super tasty.
@@TheFoodExperience I’m sure it was delicious with all the salt in the Bouillon and Soya. Most people get bloated with that much salt/sodium. I’m not allowed to make this anymore in the house. I absolutely love it but the rest of the family can’t handle the salt
@@christopherkosicki8658 fortunately I'm not most people. Honestly nothing like Texas competition chili. Mmmmm 😋
I've cooked my meat both ways and I can't tell any difference with my recipe 😅 I think it's just a snobby chilli person myth
Not sure what you are referring to when you are referring to cooking the meat both ways. I am following the recipe as was posted by the CASI website (Chili Appreciation Society Intl).
I'm referring to the balling it up and breaking it up @ 2:45
@@cochroach10 oh okay. Yeah I truly don't believe it makes a difference.