Over the Top Chili - The Best Chili I've Ever Made

Recipe:
2.5lbs 80/20 Ground Beef
9oz Beef Chorizo
1 Yellow, Orange & Red Bell Pepper
1 Fresh Jalapeno
1 can Hot Rotel
1 10oz Can Green Enchilada Sauce
1 Shiner Bock
Your favorite chili seasoning mix - note that it's actually four TEASPOONS per pound for the Meat Church chili seasoning I used, not tablespoons
Original recipe derived from the Mike Parker picture in this blog: teggsty.com/over-the-top-smok...
Local Forecast - Elevator Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...

[@txfieros]

Chili is something I’ve never had or made (unless it’s wolf brand on hot dogs). It is definitely on my list of things to do.

[@Terwaenen]

Great stuff! Definitely gonna try this 🤘🏽

[@BobbyJones-mj1tc]

Glad you made a great video of your recipe...

[@Stanny936]

Papa Chud sent me
Excited to see where this channel goes!

[@nates9321]

Sent over by Chud and Brooke! Anxious to see what is next!

[@martys356]

Mouth-watering

[@timvines5431]

This a killer take on chili! Props to you my man ❤️

[@randypoe560]

Nice

[@marcharris6015]

Looks delicious! How do you like the Mini Chud Box?

[@MrWillowbeard]

Rather than discarding the fat I skim about a cup out into a bowl, throw 1/4 cup masa in it, mix it all up, and incorporate it back into the chili. This will help with texture and flavor, and help you to not lose any of that good-good fat you worked so hard to have drip into your pot!
Excellent video!

[@swinebovinebarbecue]

Great idea! I'll have to give that a shot next time

[@mobus1603]

The masa flour is a great idea; however, with 80/20 ground beef, that's still going to be too much grease. I'd still use the masa, but it's usually better to cook the beef to the side for the first hour and then put it over the top for the rest of the cook. Your guts will thank you (and your spouse 😆).

[@mmahtnart8986]

I hear you I do! We only live once. Right?

[@jareddyer2900]

Awesome idea on on chili have you tried it with chucks on meat like small chunks of stew meat

[@swinebovinebarbecue]

I haven’t. I’ll have to give it a shot

[@rossstevenson6206]

That looks damn good son

[@hojobbq]

I have some folks that like beans - I know - would you suggest adding them at the beginning or when you crumble the meat and add the beer - thank you - Ted

[@swinebovinebarbecue]

I would add them in the beginning with the veggies

[@hojobbq]

@@swinebovinebarbecue thank you!

[@burtbaucom2834]

Where does the liquid come from???

[@mmahtnart8986]

For some reason, a can of chili with no beans cost more than a can with beans. You would think adding an ingredient would increase the price.

[@chrisroberts676]

I believe that is because the cans are the same weight. So you get more meat in place of the beans, which is more expensive. This is also why beans aren't in Texas Chili, because it is seen as a filler and the thought is for the emphasis to be on the meat.

[@HiAxl]

So …..why do this instead of cooking the meat in the pot?

[@swinebovinebarbecue]

The bark and smoke on the meatball

[@kaneroach9331]

Please tell me you mean teaspoons not table spoons. Seems like an absurd amount of chili seasoning lol

[@swinebovinebarbecue]

Yep, it’s teaspoons

[@GSX1300Rrr]

@@swinebovinebarbecue Welp, I did it with the 4 tbsp...wasn't bad! haha

[@andykimmel4119]

4 teaspoons not tablespoons!!!

[@swinebovinebarbecue]

Yep, you’re correct. I misspoke

[@blackhorse2947]

Definitely not Texas Chili………. maybe in nyc

[@Toxic_Troll1]

Without beans it’s not chili. It’s sloppy Joe at that point with a sh!t ton of grease