Real Texas Red Chili Recipe Tutorial S2 Ep279

Wow this guy is the biggest spaz ever. Holy shit you can talk and you waste so much time. What planet do you live on that the ground beef in the store is not safe? If I was your editor I would strip this video down to the bones and just show what you really should do in a simple no bullshit process. You are a nut the way you make this chili, and Texans would defenitly argue that this is not a bowl of red. What you make in this video is damn sure not Texas traditional red chili. In this video you appear to make chili powder flavored pasta sauce!

I make a giant thin beef patty with one pound of the beef and brown it very well on one side in a 12” non-stick skillet, then break up the meat and add it to the rest in the pot. Adds a lot of flavor.

We know how to peel a garlic clove 😡 I’m done . Good bye

“Ok guys,,let’s process the veggies” Please just get to cutting the veggies, you gave a lot of stories to tell about onions garlic etc etc…..

You talk too much get to the point. No life story please we just want a recipe fast. Ty

Excellent cutting/chopping tutorials. Wonderful! I subscribed! I am learning slowly.

Thank you for removing the "music"! Other creators need to LEARN from you. BLESSINGS...

I see this six years later after production. Awesome recipe!!!!

YES!!!!!!~ WTG! ~ BEEN WAITING FOR REAL CHILI RECIPE!!

Why dont you use boubon bar b que sauce instead for the non alcohol folks, its good, give it a shot!!!!

Talk to muvh

I love this recipe. Thank you for sharing

Best chile recipe. I've even made it with ground chicken instead of beef and it was fabulous. Today I decided to eliminate the jalapenos and just used more poblanos (5) and didn't deseed them. Didn't add the cayenne since I thought it might be too spicy with the seeds in the poblanos, but it wasn't. Added some afterward to taste. Overall, this is a 5 star recipe.

Friends, Stuart, I use Stuart's method. But, you can use the ingredients you wish, but I use his method and make chillie what I have using this method. You can't go wrong! Thanks Stewart!

Stuart, thank you in making the time to redo the video. I made your Chilli from the prior vid and had no issue. However, the remake will help others. My wife and I loved it! Made a big pot for my colleagues at work, they loved it too. Thanks my friend!

More rambling we need it Lol

How on earth do you cut yourself in the gut when cutting a pepper on a board. I would love to see that video! 😆

Best way I've found to make chili is to use lean stew beef. His mix or chuck is good. But leave in chunks. You get a better malliard reaction/sear and flavor. You have to chew it and that brings the flavor of peppers and other ingredients out more than using ground meat.
Be aware that alcohol does not fully cook out even though you get up to simmer. I'm a former addictions counselor. Even the remaining flavor can trigger some people.

You are so incorrect, so many times. And one thing you said is an outright lie.

Nice process, a little wordy. I’m not sure you’re right about all the alcohol cooking out. A lot of experts say not, I’m sure it’s negligible, but people in a step process make absolute commitments. I find dry toasting my spices enhances the flavor profile much the same as curry.

Great recipe. But seriously...
It either Chili or Texas Red. To call it Texas Red Chili is redundant. That's kinda like saying more bigger, or unintended mistake.

For deseeding the jalapeno I use a teaspoon and scrap all the seeds and white out at once, no knife needed for that process

OMG stop chattering and make the dang chili

Maillard is pronounced "my-yard," not "may-lard."

Add a tablespoon of brown sugar and a slight dusting of cinnamon, takes it up a notch

Too many ads

Gentleman cuts towards himself then, immediately says don't cut towards yourself.

Amateur cooks should be aware that cutting towards yourself is very dangerous. Cut that one in half towards yourself. Not a problem for him but, it's just better to figure out a way to cut it away from yourself.

Too much talking and not enough cooking!

It may B good chille, but is not Texas Red.

The best chili recipe ever!

I know beans are a no no in Texas Red , but I use beans, I like beans , pinto and black. I like my chili. I go with 4 cans, 2 black and 2 pinto. Ive had Texas Red and it didn't have any beans, chunky beef. Good.

FOR ANYONE That enjoys Red Pepper Flakes, Save your Jalopeñio seeds, Sarento Pepper seeds, and you can dry them and use them to spice up whatever you want. Or plant them for grow your own. Just keep them separate. Each variety. Seasoning and reproduction. I keep all the pepper seeds and dry them for other uses.

Talks way to much just share your recipe

This looks amazing! I will definitely have to try and make it sometime! Awesome!

Start to finish:::: Yum💜

Much appreciated tutorial :::: onions & garlic.. Pure joy. Thank you for teaching & sharing Texas goodness💜

This is NOT Texas RED chili. Not saying this isn’t a great recipe but don’t call it Texas red. Texas red is nothing but meat and chilis. Nothing else.

Interesting; red chili with green chiles. At least you have chiles in your chili, and way less tomatoes than those “meat sauces” that are pretending to be chili. Excellent instructions all the way around.

I love the way you explain very precisely ,, good job ,, I bet it tastes very good.

Crap

Why cut the peppers if you are not putting them in the chili?

Came to see how the recipe looks and ended up learning useless lessons and info.

Although this is a good chili recipe, I don't think it's a true Texas red. There shouldn't be any tomatoe at all. The red comes from guajillo chiles, ancho chiles, and Chile de árbol.

I drive a hundred miles once a month to eat good red Texas chilly

Absolutely lovely delivery! steady, firm, positive & clear. (unusual for an American) was so interesting I subscribed, no idea about other vids, I live in hope

Less talking. Get on with it

I must have missed when he put the chili beans thereinto.

I've watched a few of your videos and I found that each is very informative and interesting. I will try the Texas Red Chili, the Chili con Queso and the Trotter House Chili Con Queso. Each of these seems to take a serious approach to use proper ingredients and processes that lead to a dish with excellent flavor.