Brits Try *AWARD WINNING* [TEXAS BRISKET CHILI] for the first time! OMG !

[@Mrhandfriends]

Grab your aprons, and let's get cooking! Whether you're planning to enjoy this chili in the comfort of your home or bring it to your next cook-off, this episode is sure to inspire, entertain, and maybe even make your phone blow up with messages asking for the recipe. We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do Thank you ! Mr H and Family XX Subscribe to our Channel: kzbin.info/door/cUmDzk4GRQjZMm6IhLsWEg?view_confirmation=1 Check out these Popular Smoking / BBQ videos: We Bought a Smoker: kzbin.info/www/bejne/gquuqWOsobOhgqs Coopers Pit BBQ: kzbin.info/www/bejne/opXEiWZslrOgj68 Terry Blacks: kzbin.info/www/bejne/pZTMgouCerpnb7s Goldee's: kzbin.info/www/bejne/jobMh2utdrZ8fLs Support us on Patreon: www.patreon.com/user/posts?u=65835488 Support us with a PayPal donation: www.paypal.com/donate/?hosted_button_id=XGVMB2C4ZNVHG Check out our Amazon store for products featured in this video (we earn a small commission from Amazon): www.amazon.com/shop/mrhandfriends Join this channel to get access to perks: kzbin.info/door/cUmDzk4GRQjZMm6IhLsWEg/join Sign Up for Mr H and friends competitions and newsletters: www.mrhandfriends.com/ MR H Pox Box: **IMPORTANT ALL PARCEL MUST BE SENT VIA "US Mail / US Postal service ONLY** Other carriers such as UPS etc will be returned (Sorry) Mr H and friends PO Box 331 BRISTOL United Kingdom BS15 0FH Weights and Dims for Max Length 17.7" Max Width 13.8" Max Thickness 6.2" Max Weight 4.4 lbs ✅ Check our NEW MERCH Store: teespring.com/stores/mr-h-and-friends ✅Say hi on social: Instagram: instagram.com/mr_h_youtube/ Twitter: twitter.com/Mr_H_KZbin Facebook: facebook.com/MrHandFriends Discord: email [e-mail] for the up to date link

[@doratiscareno5856]

You should also add a bit of🇺🇸 instant coffee to your spaghetti sauce it just makes it pop it tastes really good

[@zarc]

Tomatillo - tomateeoh

[@desertphoenix6980]

Mexican Lasagna Ingredients: 2lbs ground beef 28oz can Tomato sauce 1 can Diced tomatoes and green chillies 1 can red kidney beans 1 7.8oz can sliced olives 1 onion diced small 1 large bell pepper diced small 1 1/2c mushrooms diced. Optional 1 Lrg bag Mexican blend cheese 1/3c Taco seasoning split 4- 12" flour Tortillas (2 cut in half) Directions: Cook ground beef and add half of taco seasoning. Combine all other ingredients except tortillas and cheese in large bowl with remaining seasoning. Layer ingredients in 9x13 pan. Start with mixture then cheese and then tortillas (one whole and 2 halves to create layer). Repeat and finish with mixture layer and cheese. Bake in 350° oven for 25-30min.

[@tonythediyer8537]

In the USA, fire departments are typically (but not always) small departments scattered across a city. Fires, as reported by the fire departments, are rated as a one alarm fire, which is small, which means only one fire department is needed, 2 alarms, meaning 2 fire departments ere called in for a larger fire, 3 alarms for 3 departments, etc. At some point, this is how chili is rated, although it starts out as zero alarm, which means barely spicy, 1 alarm is when you know it has a little bite, 2 alarms, which gets your attention, 3 alarms, you're starting to feel the burn, etc. Your chili probably is a zero alarm chili because Mr. H did not state as such, and you can raise this by adding in 50% more chili powder to make a one alarm, 50% more for 2 alarm, and so it goes. A 4 alarm chili is about all I can stand as a native Texan. So, when you make your chili, always state the level of heat as in one alarm, 2 alarm, etc.

[@xansdad55]

What to make with the cast iron pan? Gumbo of course!

[@juliemccalden6551]

Hi Mr & Mrs H, I’m Julie from Salsa Stories. Thanks so much for trying some of my fresh salsas and sharing your thoughts with your fans! (Well done Alana for trying it too!). Isn't Otomi such a treasure trove of goodies - a real Bristol gem! I’m also a big fan of the States - I used to live in Virginia when I was a kid which is where I got the salsa addiction from. I had an authentic recipe from over there which I used as a flavour map to build my range of five... I absolutely love hearing about people eating our salsas and seeing how they use them - so thank you so much again for sharing the salsa love!

[@Mrhandfriends]

Oh wow, Hi Julie. We love your salsas and so glad we found them at Otomi. We will definitely be back for more and to try different flavours. Thank you for sharing your story. I think we need more Salsa Stories. Mrs H 💕

[@keleidoscope3564]

As a Texan, I have really enjoyed this series. Y'all have helped me appreciate the local cuisine more!

[@Koyotito20]

Ima Mexican American, and this made my soul smile! Bloody love yall!

[@MrsHornesgdnm]

The great thing about chili is that you can also use the leftovers for chili dogs with cheese, chili and cheese on top of a big baked potato, or scoop the cooked potato out of the skin, put it on the plate, then cover it with chili and cheese... or if you can get a flan pan to make corn bread, you can make a chili cornbread pie sprinkled with shredded cheese, then melt the cheese in the oven for a couple of minutes..... those are really good, just make sure your chili doesn't have too much liquid or your cornbread will "end up with a soggy bottom" as Paul Holiday calls it... lol! Just some new ideas for you... enjoy! 😊❤😊❤

[@getonwithit.2847]

Add some fries and now you got chili cheese fries

[@John-iv2oz]

It's also good on a simple cheese omelet.

[@dylnfstr]

We did that last week lol had chili over top rice and then reduced it down the next day and did chili dogs.

[@julielong8714]

@@dylnfstrI absolutely LOVE making cilantro lime rice, with chili over that, topped with shredded cheddar and diced onion. 😋 Mmmmmm

[@calme-dx2dp]

A place in Chicago had the best chili cheese fries ever Demon Dawgs...back in the 80s.

[@aleatharhea]

The brown bits in the bottom of the pan are called the "fond". There's a lot of flavor there, but you don't wanna let it burn. When not stirring, cover the fond with the moist food to stave off burning, and to steam and loosen it. You could also add a spoonful or two of water (assuming you’re not pouring it into hot splattery fat) and use a flat-edged plastic or wooden spatula to scrape and mix in. (Avoid scratching the enamel with metal utensils.) Remember, the best way to help get the fond off the bottom is hot moisture. Cast iron retains and distributes heat very well and you may find you don't need to turn the flame up as much with your enamel covered cast iron dutch oven as with other pots. Bad burns are a pain to get off of the enamel, and you should never use abrasive pads on them. If you want to take some of the heat off of that chili for Alana, put a dollop of sour cream on top, and take a little sour cream with each bite. I wouldn’t say Fritos are traditional; only when you’re making a chili-Frito pie. Those restaurant style corn chips you’ve got are perfectly fine. I would not hesitate to eat chili with saltine crackers, or rice, AND with beans in. My husband makes his chili without beans in. It was really fun seeing your reaction to this chili!

[@tjj300]

Yep. I was practically shouting to add some water to deglaze that. I assume the cooking time with the liquids cleaned it up, but I think deglazing earlier would taste better.

[@rebeccabittinger4243]

Definitely saltine crackers ….and also the option of sour cream, chopped onion, shredded cheese

[@dagan2000]

@@tjj300 i like using a bit of beer to deglaze for some of depth of flavor

[@MJ19438]

@@tjj300 Me too

[@MrOvertoad]

When you cook those long slow meals, you have to open the windows so the neighbors can smell it.

[@halah34]

You are an evil person 😂😂

[@Lycanthromancer1]

Inflict anguish on them with what they cannot have! Yes! Muahahaha!

[@LeanneIsLucky]

When you took the first bite of chili and I saw your faces...I yelled, "AMERICA!" Flavor, flavor and MORE flavor. Thanks for your hard work!

[@Mrhandfriends]

🙌🙌

[@jeffhampton2767]

Too much flavor sometimes means too much salt and MSG 🤔😆😆

[@chelleroberson3222]

Not American it's Texan big difference

[@chelleroberson3222]

When you brown the meat it needs to be coated in flour

[@davidroberts2476]

@@chelleroberson3222 This will also help to thicken the chili as well.

[@coolrelax82]

TAJÍN!!!!!🙌🏾 Tajin on fresh fruits is EVERYTHING. EVEN VEGGIES

[@ChristaFree]

Adding a tiny bit of water will keep those brown bits from turning into black bits. I add about a teaspoon when i add my onions. It brings all the brown bits up and they don't burn. The beef broth will reduce and intensifies in flavor. I add a pinch or 2 of instant coffee to my gumbo, learned that from a chef in New Orleans years ago. You don't taste it, but it adds another layer of flavor. You can tell the distended when it's not added, and it's better with it.

[@chazfu]

Texas chili has a long history that has roots in Native American cooking techniques. It gained its popularity on the trails and cattle drives of Texas because it was easy to store and prepare, plus it was filling and nutritious. Chile peppers are a good source of vitamin C and Potassium. The basics of Texas chili are just chunks of beef, chiles (whole and/or ground), and spices slow simmered together. Most people would add onion as well, and some also use crushed tomatoes, but I believe tomatoes are banned just like beans from Texas chili cook offs.

[@bobbykaralfa]

chili is chili dont have routes with the indians. chili is basically a soup that u can find in any culture

[@ThatCronus]

Eating chili on a cold winter day is one of the best feelings.

[@CerillionBlue]

The brown glaze in the bottom is good stuff. It adds lots of flavor. One quick tip though, add a small amount of liquid and a wooden spoon to release it from the bottom of the pot before it burns.

[@allibrown8960]

Or acid. Apple cider vinegar works great in chili.

[@CerillionBlue]

@@allibrown8960 yes it does.

[@JamesDumas-b1x]

​@@allibrown8960a few tablespoons of beer works quite nicely too.

[@davidsumpter4933]

What's great about chillis is that they freeze very well so there is no excuse for not having it at least once a week.

[@aleatharhea]

Tomatillo is pronounced toe-mah-tee-o. It looks like a green tomato that grows with a papery husk around it, which you peel off. I make a chicken-tomatillo soup, which is my husband's favorite soup. I love tomatillo salsa, both roasted and fresh versions. They are my milder alternatives to the blazing hot red salsas my husband loves. Of course, you can add heat to tomatillo salsa, too. If you want to make tortillas, I recommend you get a tortilla press. It’s not strictly necessary, but it makes it dead easy for a neophyte, produces a tortilla of the perfect uniform thickness, and it's fun; you could even have Alana press some. (Cover the top & bottom surfaces with wax paper or cling wrap, for easy release. I have even slid sandwich bags over the top and bottom plates, which works pretty well.) Chipotles in Adobe are a delicious hot ingredient in dishes and sauces. You might try to find a recipe that uses them.

[@jishani1]

im a fan of a spicy green salsa and a sweet roasted red salsa. they're good either way, but the acidity you get from the green salsa helps it be more assertive in a dish meaning you require less of it. so dialing up the spice there makes sense to me. where red salsas get the sweetness from the ripe tomatos which becomes further amplified if you roast them. roasted corn in a red salsa also adds more smoky sweet flavor to it.

[@JamesBrown-wo2qj]

I had already replied before seeing this, but I said essentially the same things about pronouncing tomatillo and using a tortilla press...sorry for the repeat, lol!

[@HDCalame]

Tomatillos are in the pepper family.

[@TangentOmega]

The brown bits at the bottom of the pot is called "fond" and it's, literally, flavor. You can add a bit of stock to get it off the bottom of the pot or, my favorites, any kind of wine or sherry. You only need 1/4 to 1/2 a cup and it adds depth of flavor.

[@VorchaKali]

And the BLOODY HELL award goes to..... TEXAS CHILI!!!!!

[@wendellbunn6195]

Love how your daughter will try everything, and you let her decide for herself. I live here in the deep south we aways added beans, I have always been told they were added to stretch the meal and add protein in tough economic times.

[@davewhitscott]

The best part about this you are now able to create and share the chili love with your friends back home. This is the joy of travel.

[@Alynis_]

As a Texan, Jarritos Mandarin and Pineapple are my favorites and the ones I see often at resturants. The grapefruit one is great for making Palomas, with lime and tequila.

[@brokendad2222]

Neighbor to the North, myself and the grandkids like the lime and mandarin Jarritos but they are all good.

[@DeadInside-ew8qb]

The lime makes a great slushie

[@Raymail-tj4cf]

You got it correct on beans in chili for competition cook offs what you do at home is your business.

[@Martin-wn6px]

If you haven’t watched him, Cowboy Kent Rollins cooks a lot of his meals in a Dutch oven. He’s amazing and funny. He was a chuck wagon cook for ranches during round up, he may still do it but I’m not sure. You can learn a lot from him. Good channel that you have here, I enjoy it! 👍

[@waltw9818]

Baby H IS Happy! LOL FYI: To cut meat 'easier' just throw in the freezer for 5 min or so, maybe a bit longer lol Texas Chili and Brisket Chili is one of Thee Best!

[@ChoiceEnvironments]

I live in the great city that invented Texas Red Chili, San Antonio. They are different. Most are very subpar. The one you made looked so good I was salivating the whole time. It was the little food stalls run by Mexican ladies and frequented by everyone, especially ranch workers and cowboys, that put red chili on the map. It finally made its way to England. And you LOVE IT! YES! So glad. Thanks for this video. Elena is so big! Tell her to stay small, okay?

[@BearStar1]

Authentic Southwestern Texas Chili does NOT have Beans in it !! The First recipe for Chili Con Carne was put on paper in 1731 by a Nun, Sister Mary of Agreda of Spain. She was known by the Indians of the Southwest as '' La Dama de Azul '' , lady in blue. The recipe called for Venison or Antelope Meat, Onions, Tomatoes, and a assorted kinds of Chile Peppers ! BUT NO BEANS !! In All of the Chili Cook Off Competitions if one puts any kind of Beans in their Chili , it's an automatic disqualification from the event ! NO BEANS !! Beans are a side dish that is served with Cornbread or Corn Muffins or Tortillas !

[@nellgwenn]

The Chili Queens of San Antonio.

[@abarton1978]

Quick tip: when you get the brown stuff stuck in the bottom of the pan, an easy thing to do is to deglaze it by adding just a bit of water and leaving it on the heat. When the bits (which have flavor) come up, just carry on cooking the dish!

[@joeholahan7619]

That extra beef broth was for deglazing the fond would love a follow-up of cleaning the dutch oven....

[@kevinsmith4429]

You're definitely wearing the correct shirt for cooking this meal. Another good use for the leftover chili is mix it into your scrambled eggs in the morning.Ola from Tejas!. You really seemed to like it here.

[@Mrhandfriends]

We loved it.

[@withlov]

I absolutely love that you search, find, follow and try recipes. ❤

[@halicarnassus8235]

I love these cooking segments so much. Being an American I've heard from so many people who are not that we have no culture, or real cuisine and just eat hamburgers. But I'm so glad that you guys can prove them all wrong. I pray I speak for Most Americans. We appreciate and Love your Family soo much. Soo Thankful for Y'all. God Bless.❤ from Hali😊. And Yes; on a Sunday in Many parts Texas, particularly after Church in the Past to Present, This Brisket Chili is Devine and almost Divine like tasting😂.

[@pettypedroakalsthecat]

Pork carnitas would be a good choice for your next Dutch oven experience. That chili looks amazing! Yum!

[@davidpena6948]

I absolutely love chili especially on a cold day and there is hundreds of different recipes I make mine by putting all the ingredients in a slow cooker in the morning and letting it cook low and slow all day until dinner time.

[@DamienWillis]

All of those products are readily available in New Mexico, as well. I hope you'll return and do a lot more shopping there! But, for masa flour, Maseca is a great brand - which they also carry.

[@Knightowl1980]

I gotta say. Your channel has come so far. You really found your footing and content that enhances your experience and the audience. Congratulations

[@malcolmschenot6352]

You will love love love that dutch oven someone gave you. They used to be cheap but now they're super expensive. Lots of people use them every day for decades and generations. There are lots of videos how to clean them, they're remarkably durable so you just wipe them with dish soap and a non-abrasive sponge. If the fond is stuck on, simmer water and baking soda for 15 or so minutes and clean normally. Don't put it in the dishwasher. Oh and don't forget...you can pop it into the oven for the simmering time at 350F or 180C and not risk burning the bottom.

[@zippytwd]

my wife makes corn bread to go with the chillie , dip it and enjoy

[@DeadInside-ew8qb]

Yes, was looking for this

[@seanlance]

When the fond starts adhering to the bottom of the pan, toss in a few tablespoons of beef stock or beer to deglaze. It helps to incorporate all that rich flavor into your food. 😉

[@jeffreystanley7884]

Once the onions are carmelized a bit I usually add some bourbon to deglaze the dutch oven. It cooks off the alcohol and gives it a nice hint of sweetness.

[@jstmez]

You can use your dutch oven in the oven too. Also, it holds the heat so you can lower your temperature a bit when simmering.

[@JamesBrown-wo2qj]

This is how I do pot roast in my non-enameled cast iron Dutch oven. Brown the chuck roast on the stove top, deglaze it, add beef broth or beer, plus spices, then throw it in the oven at 250 for 3-4 hours. Soooo good!

[@justinethridge9157]

Chili was invented in Texas. But, there are hundreds of styles of chili. My personal favorite is a sweet heat, thick style with black beans and kidney beans. Because I can put it on chili dogs, nachos, frito pies, bakes potatoes, corn bread. Legitimately chili is the most useful food in my arsenal.

[@sgtjameslindsey2493]

If you had put a little liquid in that pan while you were cooking that meat, you would have deglazed the pan and captured all that flavor into the meat. Great videos.

[@juliahines3617]

The New Mexico Chile Verde is wonderful as well, I was born in Texas, raised partly in New Mexico and New Mexican Chile Verde, Chile Rellenos and Enchiladas Verde are the best! Being a native Texan, I have to say I love red Texas Chile. Good job, y’all!

[@DavidFlores-j7u]

Texas is home to everyone!, You already know!

[@SherriLyle80s]

Jarritos soda is also sold in the south, includung Florida. So when you all co.e to Florida, they sell them at Walmart and some other grocery stores.

[@thecapturban]

Cash Hank Willie and Waylon.. Miss H is reppin the Outlaws... whoooo hooooo🎉🇺🇲❤

[@coolrelax82]

I really enjoy watching certain people discover new things. I like that you're open to new flavors. I like that you enjoy most of what you try. I just like this.

[@seanpaula8924]

My wife makes her own chips in the deep fryer. For the dip its, refried beans, cheddar cheese, and homade salsa. Good stuff.

[@stephenobrien1597]

Try the chips with honey. The salty and sweet combo is really good. Was a Mexican restaurant where I lived back in the 70’s that gave you honey with them and I have been hooked on it ever since.

[@seanpaula8924]

@@stephenobrien1597 Check out sopapilla recipes. In New Mexico they fry them at the table, serve hot. Fill the hollow pillows with honey ❤️ Delicious!!

[@stephenobrien1597]

@@seanpaula8924 I love sopapilla’s. Had one today with lunch.

[@kaybear1972]

I love this song and the two of the together are breathtaking.

[@MadamMaru-gm5ff]

Every family has their own chili recipe, so there are thousands of variations. That one looked divine

[@Worrell057]

This would be a great recipe for the H-Family to make and invite over their friends or neighbors to share a meal with. Chili is great on a chilly day.

[@ChumStun]

Great video. Baby girl is so cute. Y’all NEED some wooden cooking utensils, way better with cast iron and scraping brown bits off the bottom.

[@Mrhandfriends]

I've taken note and got one yesterday

[@danadyd59]

My favorite KZbin Mexican cooking channels are Cooking con Claudia and Rachel cooks with love. Their recipes are spot on, and relatively easy.

[@pokerpariah]

As a Texan, I’m very happy you guys love the chili. Next time skip the cheese topping and use the raw onions along with a dollop of sour cream. I would also love for you guys to make crawfish etouffee, my favorite Cajun dish.

[@pokerpariah]

Also, never ever put beans in chili. That’s something only Yankees do.

[@artistnyc123]

bs@@pokerpariah

[@Dularr]

​​@@artistnyc123no beans. If you must, serve beans on the side.

[@jishani1]

@@pokerpariah we have beans with Cincinnati chili in ohio but the beans aren't in the chili. they're cooked separately and added on request.

[@pointlessmanatee]

@@pokerpariah cowboy chef kent rollins puts beans in his chili.

[@ChemicalCrash]

I would love to see a video short where your other family members try this chili! 😁

[@dylnfstr]

My family eats our chili mostly over rice, but sometimes we'll have it with cornbread. Then the next day we'll often reduce it down and make chili dogs or we'll just eat it again depending on how much is leftover or we'll make frito pie. Chili is fantastic once it gets colder. It starts getting cold and I'll tell my mama that some chili sounds good and she'll make it the next day.

[@CCoburn3]

You absolutely HAVE to get one of those colorful toilets. Alena looked very interested in them.

[@Ira88881]

At least they’re making a chili with some real MEAT in it! I make a lousy chili, because I rarely make it.

[@Fettman89]

The green hot sauce you had in Texas was more than likely a simple Verde salsa, mainly Tomatillo and chili pepper, with some citrus, I've never actually made it so I can't give you the full ingredient run down, but I know for certain those three ingredients are in it. It's probably my favorite too, Pork chili Verde burritos and tacos are so good. One small tip I can give, I don't know if they do it in Texas, but I do it here in California, when your vegetables are done, before you add the meat back in, all the brown stuff on the bottom is pure flavor, I take a nice beer, and pour a decent amount in and scrape all the brown off the bottom and let the alcohol cook off, for like a minute or two then add my meat, there's just something about a nice beer to deglaze the pan that adds another depth of flavor.

[@futuregenerationz]

My Italian family would probably disown me if they heard me say this. But I firmly believe that one day, Mexican and Indian food will dominate the world.

[@ckokkola1]

Italian foods would be better if restaurants not only focused on pastas and pizzas. Italy has a lot more to offer but it is severly under utilized in the restraunts here in America. But Mexican and Indian Curry is awesome as well.

[@luiscarranza5756]

No Italians always act like when ever anyone make “Italian food” it’s not good unless you use ingredients from a specific place bro it’s so annoying

[@BL00F0X]

The guava and tamarind Jarritos are my favorite but all of them are good imo. Can't go wrong. 😁

[@JamesBrown-wo2qj]

Yes. This. And pineapple as well.

[@BL00F0X]

@@JamesBrown-wo2qj I love to grab a party pack when they're available, a big variety in one box. I don't know if those are in the UK though.

[@timothyfaulk4776]

Try same recipe but smoke brisket first

[@bloemundude]

My vegetarian family near Chicago used to love my mother's thick chili (whatever the vegetarian equivalent would be called). I would ladle the chili over a medium block of buttered fresh-made cornbread and put raw sweet onions and Mexican cheese blends on top. To cut through any spice, cool sour cream. The leftovers are versatile and last for a few days refrigerated. Heaven in a bowl.

[@leos9865]

I liked the toilets at that place.

[@PhattyMo]

14:58 - My dad used to smoke brisket that he'd coat with leftover coffee grounds,and let it marinate. Another one he did,he marinated in Guinness for a day or two. They were both AMAZING.

[@johnmichael6804]

Thank you, Lord, true Texas chili does NOT and I repeat NOT have beans. Beans are only added when people don’t fix enough chili, and need to thin it out to serve other people.

[@TeamCow736]

Never had or made that chilli before. It looks freaking amazing. The chunks of brisket going into the Dutch oven and then seeing y'all's faces is priceless. How great would it be, if y'all filled a huge vaked potato with that beautiful chilli, sour cream, guacamole, cheddar cheese, jalapeno, and chives. That's definitely a dish to bring to parties. 10/10 video!

[@alfreddaniel1994]

You guys did a great job, and I'm not saying that because I'm a Texan. Chili on top of rice with cornbread on the side is wonderful in the winter, especially on a cold night.

[@Bella-cb5xe]

In an act of true benevolence, I give you the cornbread recipe I’ve been tweaking for 44 years: 1 c. Stone ground Cornmeal 1 c. Flour 2 tbsp Sugar 1 tbsp Salt 1 tbsp Baking powder 2 large eggs 1/4 c. Melted Butter 1 1/8 c. Milk Preheat oven to 450 degrees. Grease a 9-10 inch iron skillet. Whisk together the dry ingredients and then add all the wet ingredients and mix thoroughly. Put the mixture in your skillet and bake for 20 minutes or until golden brown and delicious. FTR - I’m a 7th generation native Texan and our family recipe calls for pinto beans, ideally cooked from dry. :)

[@krisschobelock4973]

I have the exact same dutch oven (only mine is red) - I totally agree - when I start with bacon the browning just adds yummy flavor - leave it in! Just treat it well and don't use harsh scrubbers on it... if you get a bit of burnt on "food" - I usually just put a bit of dish soap and very hot water in it and let it soak and it comes right out . . I love cooking in it, BUT I will admit - at 70 years old - it is getting a bit heavy!! Here's what I make in my dutch oven: Beans and ham hocks, tomato sauce for spaghetti, refried beans from scratch, I make a fresh green bean/potato/bacon dish in it , chili....there's really no end to what you can make in it!! I make awesome chili - my grown kids still ask for it! LOL

[@FUBAR1986]

You could put the leftovers on everything from bread, rice, elbow macaroni, even put it on top of mashed potatoes

[@Ira88881]

Listen… ABSOLUTELY OUTSTANDING!!! Two Brits using all that seasoning. Who would have guessed? And COFFEE! YES! THAT’S THE REAL DEAL! Not to mention, that cut of brisket is FANTASTIC! I am seriously, seriously impressed. I couldn’t do half as well myself.

[@tonyscott56]

Valentina's hot sauce is my favorite. I love to get a Cantaloupe, cut it in half and hollow out the seed pit to make two "bowls" Then partially fill the bowls with Valentina's and serve with a spork. Goes great with Watermelon and Honey Dew Melon too! Great video, that chili looks fantastic!. Cheers!

[@aaronmartin1210]

And people tell me I'm gross for adding acouple of drops of chalula sauce to my coffee in the morning. Doesn't taste like vinegar just gives it a kick. Lol!

[@samanthaquintana7622]

I absolutely love that y’all have a taste for cilantro. Some people can’t tolerate the herbaceousness of it as it can sometimes trigger the taste of soap on the palate. I personally adore it. So good!!

[@JamesBrown-wo2qj]

My significant other has that "soap" problem with cilantro, which sucks, because I make a lot of Tex-Mex food and love cilantro in all of it. I still use it, just in lower quantities than I would prefer.

[@stinky60096]

You need to go back to the store and buy the Abuelita. It is a Mexican chocolate round that you can turn into hot chocolate or use it in a mole sauce. You will love it!! The browned bits are called "fond". When you add a liquid to the pan it will pick up all those browned bits and it adds tons of flavor to your chili, stew, meat sauce, etc... Tomatillo ( Toe ma tea yo). Now you have to make some cornbread; we break it up on top of the chili.

[@CLKagmi23]

I'm so glad you folks have Otomi! I've been feeling spoiled over here because we have so many Mexican immigrants here in the states and I've been learning that Europe has far fewer!

[@brujono4914]

That shop looks great. As a Texas can say that abuelita hot chocolate and Tajin are always in my pantry.

[@lauraellen189]

Loved this episode! I always rub a tiny amount of olive oil into the inside of my enamel cast iron pot after I clean it and it is completely dry. The Mexican shop looks so fun! Try Tajin on fruit salad, rim of glass of Bloody Mary. The Chipotles in Adobo are great in chili or mixed with mayo and sour cream for a sauce for tacos, especially fish tacos!! Tomatillos are pronounced Toe-ma-tea-ohs. 😊❤

[@HDCalame]

When adding the tomatoes and you have whole tomatoes that you need to crush, just use your hand. Just grab those tomatoes and squeeze them in your hand and let the chunks run through your fingers. This way you get a chunky crushed tomatoes to add to your chili.

[@rebeccaocain7102]

Hello from Texas! My niece was eating salsa shortly after she got her teeth and could chew the chips. She was quite the pepper baby. 13 years later and we still have to get her own bowl of salsa when we go out for Mexican food.

[@DFWTexan42]

You're doing it right. With Tex-Mex, home cooked recipes is where it's at! Nothing beats it.

[@kaybouie1972]

I hate so sound Privileged but 95% of those ingredients are at my corner store here in the Bayarea, CA. you guys are adventurous, I don't know many who would do so much for an authentic any thing much least a meal. BRAVO!!!!👏🏾👏🏾👏🏾👏🏾❤❤

[@kurtjohnson4816]

Texas chili is quite similar to a mexican dish called chile colorado (red colored). Both dishes tend to feature various dried whole red chiles that are de-seeded slightly roasted, then re-hydrated and blended in a mixer. There's also the Chile Verde version made with green chiles and slow-cooked pork. If you try it, go easy on the tomatillos, they tend to be rather sour. In a Mexican restaurant, they're often served with sides of rice and beans. One thing I like is to serve the chili (or chile) with a little dollop of sour cream or guacamole; if offers a cool and tangy respite from the richness and spicy nature of the dish.

[@DaveBrazda-b4f]

Soups, stews, chili, casseroles, you can do it all in that pot. Deglaze the pan bottom with a little water, stock, or wine. You will love cooking in that pot.

[@CarbonaraKing]

The "brown bits" is called FOND and every chef and home cook I know depends on the fond. You deglaze it by adding a bit of wine or even some stock. Fond=flavor ...remember that!!!

[@garyleibitzke4166]

Nicely stocked store.

[@JeanTwombly]

Many butcher shops in the US have a plate with larger holes (I suppose depends on the maker if they're available for home grinders - Kitchen Aid attachment for stand mixers comes with fine and coarse plates, don't have one so IDK how coarse), you can request 'chili grind' which is chunkier and holds up better to long cooking with lots of stirring. Especially if making a large amount, you don't want to cut by hand, and meat identifiable as 'hamburger' is a beans-level no-no for chili snobs. Used to have a recipe for a Terlingua-winning recipe; the family contributed it to my son's school cookbook!

[@RebelCowboysRVs]

The bean vs no bean debate is two sides of a class divide. Beans are a budget ingredient used as an affordable meat replacement for families with little or no meat in the budget. Wealthy families didn't eat chili with beans, partially because they didn't need to an partially because it was seen as a poor person food. Most people were making it with beans in the great depression. So the people that think beans shouldn't be in chili, likely grew up wealthier than most. Or a family that was better off in the 1930s. As someone that grew up in the Appalachian mountains, beans were the key ingredient. A pot of beans was always cooked first as its an affordable meal. The leftover beans were later used to make chili. What meat we had was added. But it was optional. I could make it without beans today. But I still could not afford to eat chili as much as I like if I did. So I still start with beans.

[@ChocolateFishBrains]

Texan here; so glad to see you guys enjoying and cooking authentic tex-mex! My favorite Jarritos is the Tamarind.

[@hayneshvac2]

You both are really elevating this new cooking show...lol. That chili looks delicious!!!...Great video, thank you for sharing.

[@niccolean]

My Dad makes a black bean, sweet potato chili that kicks ass. But you’re correct that traditional chili has no beans. I’m so impressed and proud of how open y’all are to new foods and experiences. Also incredibly grateful for how much you both love my country. Thank you for your respect and appreciation. Unfortunately those seem to be in short supply over here as of late - so it’s lovely to hear from you.

[@OcotilloTom]

Sounds like a good recipe and you pulled it off. I'm a Louisiana boy raised on good Southern foods like Cajun, Creole, and country. I also have family in Texas and I live in Arizona now. Spices are the word of the day. Where I live we have many Mexican markets and full bakery's in one store. The people here shop daily to insure their ingredients are fresh as possible. I can spend hours there looking at the items you never see in American markets. You can also order special Mexican fruit drinks there as well as full meals and enjoy them without leaving the store. Hope you get to check one out next time your here. El Mirage, Arizona

[@iambecomepaul]

You guys are absolutely KILLING it in the kitchen! You have been for a while but boy, the changes from when you first started! You’re getting to expert level 😇

[@DaveBrazda-b4f]

I totally agree, they have come a long, long way. I really look forward to their next cooking adventure. Plus, they have the disadvantage of not having easy access to necessary ingredients.

[@hootervilletexas]

In case you did not know this, if your chips set out for a couple days and get a little stale, you can put them on a cookie sheet and bake them in the oven at around 400 degrees for about 15 minutes. This will make them crunchy again. You will need to convert from Imperial system to metric.

[@DUEYZ4U]

Really amazing video, guys. You guys don't just dip your toe in the water, you really go above and beyond with this journey. That Masa can be used for homemade tortilla chips (amazing fresh), tostada with ceviche, or making enchiladas. Little tip; if you hang soft corn tortilla shells on oven racks and give a quick bake they make great homemade taco shells. Thanks for the video. 👍👍

[@atomsmasher101]

I'm a thorough bred Texan and I can say, put beans in your chili. Yes, chili is the meat and sauce, but the right beans really add to the heartiness and wholeness of chili as a meal. Corn kernels are also a good addition.

[@PowerfulDragon]

as you made it, it looked like proper chili that we make here in Texas. Judging by y'alls reactions, you've nailed it.

[@krisschobelock4973]

Just curious -- were you drinking that soda warm?? The coffee does add a richness and flavor - we make a Red Eye gravy - it was made because it was cheap to make - it's the drippings from a slice of ham and you add black coffee to deglaze the pan and it's really delicious . . . of course today we use bacon or sausage or ham and just call it Red gravy....by the way - some add a bit of coffee to sausage gravy (the like for biscuits and gravy) - making it a bit richer!! That's why you will see a bit darker gravy sometimes!!

[@Mrhandfriends]

No it had been in the fridge all day and we took it out just before we filmed that part

[@krisschobelock4973]

@@Mrhandfriends. So I’m so happy for that! Lol. Love you guys !!!

[@notabot3375]

Goulash in that dutch oven is amazing. It is almost the same recipe, but with different spices, lots of paprika. It is so good. Also Carne Guisada, which is a Mexican beef stew, is delicious.

[@jeffreystanley7884]

When I make that type of chili I always make my corn bread. It goes really well with it.

[@jackjackattack9137]

When you see your chili is too thin (wet) add corn starch to thicken. Also remember limes are a great marinade for meat citrus starts cooking procress. From a Texan from Terrell, Texas. Be safe and Blessings !!!

[@phillipclancy5913]

You will find cooking things like stews, chili or other things in an enameled dutch oven can be put directly into the oven for long periods of time, it helps foods to cook more evenly and keeps them from burning... I cover and cook about an hour, then another hour uncovered as to reduce the chili so flavors concentrate... Thanks for another great episode and Alana is so cute!!

[@ExcalibursZone]

Chili is one of my all-time favorite meals. I generally make about 6 quarts of it every winter and share it with my friends. While it's not as spicy as traditional chili, you can always add spiciness to it with Tabasco or by substituting certain ingredients. I make it in a slow cooker, but call it "quick chili" because there's very little prep outside of browning some ground beef and sausages first. Recipe: 1 lb ground beef 1 package of Italian sausage (in casing). I use mild, but you can use hot if you like. 1 lb stew beef 1-2 large jars of salsa. I use mild, but you can use hot if you like. 1 large can of chili beans or kidney beans (if you do not have access to chili beans) 2 large cans of diced tomatoes with green chilies (Ro Tel is the brand here in Virginia) 1 can of sweet corn Salt, pepper, garlic (or garlic powder) 2 large onions, sliced 1 block of shredded cheddar or extra sharp cheddar cheese Sour cream Optional: Tabasco sauce (or other spicy sauce) * Combine ground beef, 1 tsp of salt, 1 tsp of pepper, and 1 - 2 tsp of minced garlic/1 tsp garlic powder in a frying pan. * Brown ground beef until the pink is gone. Drain off the fat and set the beef aside. * In the same pan, fry the Italian sausage until done. Cut into bite-sized rounds and set aside. Grilling/smoking the sausage works even better. * Empty the beans plus liquid into the frying pan to deglaze the pan. * Empty the salsa, tomatoes, and corn into the slow cooker * Empty the frying pan's contents into the slow cooker. * Add the ground beef, Italian sausage, and stew beef (no need to brown this beef) to the slow cooker. * Add 1 tablespoon each of salt, pepper, and garlic powder to the slow cooker. * Optional: Add Tabasco sauce for spicier chili. 1 - 2 tablespoons should do well unless you want more * Stir to combine * Set the slow cooker to low and 6 - 8 hours. You can set it on high for 4 hours, but the longer cook time works better. * Stir occasionally and taste for seasoning as you do. Slow cooking tends to dilute seasonings so it's better to go a little heavy-handed at first. * Thinly slice the onions and set them in a cold water bath for 5 - 10 minutes. You can skip the water bath if you like raw onions. Once the cooking time is up, taste the chili for seasoning. Add salt and pepper to taste. Fill up a bowl with the chili, add Tabasco to your liking, and top with onions then shredded cheese. Adding the onions before the cheese helps to warm up the onions and the melted cheese over top makes for a great flavor combination. Add one or two dollops (about 1 - 2 tablespoons) of sour cream to the top for a creamier chili. I enjoy this chili with saltine crackers, oyster crackers, Fritos, Bugles, or corn chips. I make it mild because my mother and grandmother couldn't handle spicy foods, but I like some kick to my chili. Keep up with the awesome videos! :)