Texas Red Chili - Bowl of Red

[@dr.davidwages5635]

As a certified chili judge I appreciate your recipe. Simple ingredients, no nonsense (ie. fillers, onions, tomatoes, corn, etc.). It’s ok if someone wants that other stuff, just don’t call it Texas Red. Love your videos. Keep up the great work!

[@erveyalmanza255]

" DoNt cALL iT TexAs rEd "

[@leviweber1384]

Thanks Dr.

[@stevegrieb6596]

Corn?? WTF!

[@mrkill666]

I might have to report you be cause you are not a certified chili judge. This is not a red. Flour…. Come on man. No acidic balance… go back to Chicago with your fake ass chili

[@DebianDog]

@@stevegrieb6596 love adding whole kernel corn. I like pineapple pizza too 😊

[@scottomlinson2017]

I did this recipe for a club "cook-off" but instead of browning stew meat I smoked a couple of chuck roasts. OHMYGOODNESS!! Thanks Matt and Meat Church!

[@beebop9808]

Had to come back and say a word about your chili. I've lived in the southeast all my life,seen a lot of chili, ate quite a bit but I've never been a big fan of it. I made some true to your instructions and found my socks blowed up. I'm a new fan. I threw a little heat to it just because that's how I roll but with it or not I've never had a better tasting chili in my 60 years. Thank you good sir, I sure do appreciate you sharing your recipe!

[@wewd]

I made a double batch of this for a potluck at work and now everyone calls me "the chili guy" and are hitting me up for more of it all the time, with several saying it's the best chili they've ever had. Thanks for the assist Meat Church!

[@Russell-x8w]

I made this for my 86 year old father and I. We both loved it. Thank you.

[@abrahambankhead359]

Im going to learn this recipe and make it. I was stationed down in Texas in the Army and I still after all these years have never had an actual real bowl of chili, so this is a cool video to put me on track with the old Texas traditional bowl of red. I went on ebay and ordered the dried peppers and everything. And next paycheck I'm going to Walmart and buying a blender for the chili paste!

[@BlueBustard]

Made 6 quarts of this yesterday and today - put it all together yesterday, then into the fridge overnight, then (very slowly) simmer all day today. The flavor is marvelous, but the heat level is lacking (to my taste) so added some habanero powder for the last hour. Perfection! I used chuck steak cut into 3/8" cubes and 1 1/2 pounds ground venison. Excellent recipe!!!!! (Oh, and by the way, I poured the beef stock into the blender before pouring the roux paste into the pot. Great idea.)

[@Mochi-sn3ud]

Nice:) When I watched this vid, I also thought about getting all of that out of the blender and had the same thought as you and blend it with the stock to get it all into that pot. Nice to "can" this for later too:)

[@happycommentator6773]

I was screaming at the screen, put the stock in the blender to free up the residual chili paste. 😄👍🇺🇸

[@jasonprice9292]

Wish I had read this before starting, I battled the blender and had red mess trying to blend the chilis

[@g4laugh]

I made a version of this yesterday for a college-wide departmental chili cookoff, ended up taking home second, but many folks have said it was their favorite!! Love the hearty bites with the cubes of chuck. Thanks for sharing and love all your videos!

[@simonfire9026]

Sensational! I am european and i am used to these spice-mix-chilis with beans and tomatoes. But this is not just on a different level - it is a different dish! I had to order the chilis online and had to replace the spice-blend, because we can't get those here.... but WELL DONE and thank you very much for the recipe. I will cook this for my friends and family soon!

[@Shermdoggydogg]

Damn!!! This is so good!!!! I’ve made this twice already and it blows my mind!!!! This Cali boy with Texas roots loves this delicious Recipe!!! I took a batch of this to my dad who was born in Texas… waiting on his comments….. I can’t tell you how many recipes I’ve made from meat church!! Right up my alley!!! Texas at heart!! Thank you Matt!! Keep them coming!!!

[@scottzcornergarden1305]

I had had enough watching y'all make this Texas Red Chili stuff so I took matters into my own hands and made it. Ive been cooking for a long time, and this right here is making me rethink my theology concerning chili. Never again will I go back to my BC days! I just got saved! Glory Halellujah! Thanks for sharing this! It pairs very well with cheese and corn bread

[@JS-wg9ff]

Just won a Chili Cookoff of 25 people with this recipe. Tweaked it a bit, but mostly the same. Thanks for the inspiration!!!

[@pappy451]

what kind of " tweaks " ? inquiring minds want to know !

[@ramencurry6672]

Sprinkle some Parmesan cheese and serve with some Italian bread

[@pappy451]

@@ramencurry6672 the bread yes , the puke cheese no .

[@ramencurry6672]

@@pappy451 well a small amount of mozzarella cheese to make it a little Italian

[@pappy451]

@@ramencurry6672 i can go with that .

[@jeffbabski]

Great recipe Matt! Glad to see someone doing a real Texas Red without the fillers, the way it should be. One tip you may wish to use, instead of dropping your chili paste in the cooked stew meat, then pouring the beef broth over the stew meat, pour the beef broth into the Vita-Mix that has the chili paste in it, and pulse a couple of times to loosen up the chili paste, then pour the mixture over the stew meat. You will get more of the chili flavor out of the blender and help with the cleanup also! Keep up the great BBQ video content, we love it!

[@kevinsyma4681]

I should have read this comment prior to cooking this last weekend. Great advice that I will use next time I cook this awesome chili.

[@thisoldbelair]

Haha me too, but it wasn’t difficult to work with anyway. Good pro tip for next time 👌

[@jarniwoop]

I thought the same thing when he sets the blender aside and started pouring in stock which he could have put in the blender!

[@BlueBustard]

I did that yesterday and then read this today. Great minds think alike!

[@edfederoff2679]

Looks amazing! Reminds me of one of the best bowls I ever had, made for a work Christmas potluck by a fellow from NM. He made 2 pots - one for those who could handle the heat - and one for everyone else. They looked, smelled, and tasted the same - but the hot one was full of his grandmother's secret hot pepper species, homegrown in her garden - and it was a true separator of hackers - from the non. They also contained multiple types of cumin. I've never seen, or tasted, anything like it since. It was literally black in the bowl, with a mix of meat textures from completely gelatinous, to fibrous, to nicely tender, chewable chunks. The hot stuff was physically painful to eat, but so good that I couldn't resist it, and I finished a full bowl. The other was still hot, but all joy and no pain. The afterburn lasted 2 full days!

[@skeggjoldgunnr3167]

I made this last night before finding your video. I learned I could use brisket slow cooked over mesquite instead of walmart stew beef! I added ground beef + chorizo + cactus, blue corn masa, sautee`d onion. I learned about toasting the chilis! (Pasilla, Ancho, Guajillo, New Mexico, Arbol), cumino, oregano, garlic, pepper, salt. I live just southwest of Sweetwater, where people have no excuse not to know how to do chili. Now I know the difference. I've learned. Thanks for sharing!

[@jermeyanderson9231]

I’ve tried this one and your smoked chili recipe. Both were perfect and seriously the best chili recipes, thanks!

[@mgysgteddie]

Made this with Bear meat chunks & ground Deer meat.... put a wild twist on Texas Red.... oh Man... crazy good. Thanks Matt!!!

[@skeggjoldgunnr3167]

I've used bison and chorizo

[@denniski10202]

This is a simple and great recipe. Cooking on a burner does require occasional stirring or else it can burn at the bottom of the pot if the heat is even a little too high. After the ingredients come together, I just put the pot in the oven at 300-325. That way there is heat all around the pot and not just at the bottom and you can leave it there as long as you want without burning it. If I’m cooking it a lot longer, I usually add a third dump of spices about 30 min or so before the end. Matt- love your channel. Many thanks for sharing your knowledge with the rest of us.

[@MeatChurchBBQ]

Really appreciate the kind words. I also love to do this in a smoker or pellet grill but just switched it up a little. Cheers!

[@wayneshirley3366]

I've used a pot to get it boiling and then transferred it to a crock pot and that works well.

[@ginawiggles918]

@@wayneshirley3366: My old crockpot broke & I hate my new one. The temp is way too hight....even on low. I have an induction cooktop and it has an excellent "Low" but I usually throw it in the oven for a few hours @ 275º

[@jaywhittle5247]

Made this (almost exactly) [I added onions] yesterday 19-Feb-2024 For our monthly meeting at my local American Legion post. It's about an hour north of Green Bay in Wisconsin. I thought it was an extremely mild version, No Cayenne or Serrano or Chipotle peppers, not even a Jalapeno. More than one of the Wisconsinites told me it was very hot and one of the guys even started sweating and drinking milk because he thought it was too spicy. Wisconsin is a chili wasteland. I put ground Ghost peppers in my bowl. I thought it tasted great. BTW, this is the first time I made a version of Texas Red. Thanks for your recipe and video.

[@johnwilkesbo]

I'm from Wisconsin. Don't conflate wisconsonites finding the chili spicy with old people finding the chili spicy. Stereotype somebody else.

[@dekkopublishing]

@@johnwilkesbo maybe you shouldn't stereotype "old" people.

[@johnwilkesbo]

@ whatever oldie!

[@Winterfell1066]

got to have onions and real garlic. I add a few tomatoes too. That is it. Maybe they didn't have onions and tomatoes on the trail, but I have eaten a lot of so called Texas Chili with onions and garlic and yes... some tomatoes. I am willing to bet, I they were at the ranch or in town and people had onions, garlic, and tomatoes they would have used it.

[@NuttinbutdaBlues]

Made your recipe this past weekend. Great flavor, almost adobo like. I used your pepper combo and alley added a couple of New Mexico chilies and de arbol chilis. Great recipe. Thanks.

[@dmschultzie]

I've made this at least 10 times now. I have a batch on the stove simmering right now. I turned a bunch of buddies onto your recipe and they love it also. I catch my wife dipping tortilla chips in it throughout the day like it's a dip. The flavor is addictive. So glad you shared this recipe. Thank you.

[@JesusLopez-zl4ry]

Liar

[@vargapa101]

Greetings from Slovakia. This amount of chili is burning my stomach just by watching the video 🙂

[@Nunyobidne55]

In Waxahachie Texas, we breathe chili’s for life

[@popemon7608]

These particular varities of chiles are not really hot. Basically the same as heat level as bell peppers or paprika, just a different flavor

[@Jonathan-gj1rl]

@@Nunyobidne55 nice to see a fellow Waxahachie Indian

[@blueenglishstaffybreeder6956]

I’m so with you on prepping everything fresh, I’ve learnt so much from the likes of yourself here in Australia and pride myself on my chilli dishes now, only a few years ago I couldn’t bare the heat, now my tastebuds crave it, it’s the only way to have it, thanks Matt

[@NomadicMat]

What type of chillies do you use for yours mate?

[@MeatChurchBBQ]

Love this feedback. Thanks for being here!

[@wayneshirley3366]

I worked in a meat market in Houston as a young man and knew the Texas Chili champ and the World Chili champ. One thing the guys who were really serious about their chili did was use three kinds of meat. Stew chunks, chili grind, and hamburger grind. Usually a decent chuck was best for flavor. And the three textures in the meat are very good and each adds it's own quality.

[@MeatChurchBBQ]

Love it!

[@jondoe5702]

World chili champ 🤣

[@commonsense246]

My family doesnt use ground meat, too much grease, and the men in my family would always select a huge Chuck Roast and have it small chopped at the market like stew meat and then slice it smaller at home. I have used ground meat in emergency situations only, as in, that's all I had on hand, but the preferred is hand chopped well trimed beef. There were no meat grinders back in the day.

[@HeronPoint2021]

@@commonsense246 ground meat can be less than 4% fat (Wendy's specs. that in their contract). When I put up my own meat my ground was often called lean, as the carcass was a @B grade in Canada; my uncle and I won every carcass competition we entered, and in that case you want a Grade A Prime, but not for home consumption.

[@TheRaptor700Rider]

@@commonsense246 buy a lower fat content ground beef? don't add as much fat? and grinders back in the day were just mincing the meat with knives. weird things to complain about when they're all under your control

[@hittingcatchingsaldivar8904]

First Good cool Saturday morning here in north Texas and I made this . Amazing absolutely amazing!! Added my own little touches the base was this recipe!! Thanks For sharing!!

[@rustythompson]

I am no chili expert and certainly not a snob but I love a good “chili”, even if it does have beans, or heaven forbid, it is white chili. (The arguments in the comments are quite entertaining.) When I was in college (eons ago) my apartment mate’s cousin from Oklahoma visited and made us a batch of chili without beans. If I remember correctly, his family ran a restaurant in OK and the recipe he used was a family secret and I think, prize winning chili. He bought the ingredients himself and we were banned from the kitchen while he made it. It was outstanding and I wish I had the recipe. Anyway, lately I’ve been looking for good beanless chili recipes when I stumbled across this one. Looked awesome from the video so I thought I’d try it. I made it today with the linked recipe as written. Even before I started, I wondered if the recipe was correct/consistent, specifically w.r.t. the chili amounts. I went by weight instead of by count and 5 ounces of dried anchos is way more than 4 chilis and 16 ounces of dried guajillo chilis is probably closer to 50 than to 12. It certainly looked like more than shown in the video. It took 3 batches through our crappy blender to get the chilis processed and that was only after adding some of the beef broth to aid processing. Once everything was mixed in the pot, I added an additional cup of water in an attempt to heat it to boiling without scorching. I probably should have added more. I ended up finishing the chili in the oven for more even heat to avoid scorching. That being said, the result was excellent but the flavors of the chilis kinda swamped out the other seasonings. We served it with black beans, on the side, for those that were into that kind of thing. Thanks for the recipe and the video. I’ll definitely be watching for more from Meat Church.

[@garwright4563]

Thanks for your comments on the amount of chili’s. The chilies in my grocery store are much smaller and a 7 1/2 ounce bag is at least 50 chilies.

[@Towers12345]

This guy is super chill and not arrogant! Really enjoyed the recipe!

[@heaterjoe23]

A good thing to do is pour the beef stock into the blender before the dutch oven. Close the top of the blender and shake well and that then pour that into the dutch oven. It gets most of the chili mix that is still in the blender. Every little bit of flavor counts. Ha. Love the channel.

[@michaeloughton4746]

tip, level expert!!

[@joeheater6678]

Great minds think alike. I've been doing this for years.

[@TheRaptor700Rider]

yup, surprised he didn't do that with the chicken stock tbh.

[@ichigo2012hollowmask]

I'm Mex-American and that's what we do when we make the guajillo salsa (the red salsa that is made in the video) for other recipes like enchiladas or chile colorado. You want to extract all the flavors from the blender so you need to deglaze it with water or stock.

[@michaeloughton4746]

@@ichigo2012hollowmask if I may, when I tried this last, the paste came out too bitter. Do you toast the chilis or just rehydrate?

[@cgorzney]

I’m inspired to make this. I love the long process of outdoor cooking. It’s great therapy. Nice job!

[@Boone911]

Tried this recipe tonight. This is actually really good. I'm a fan of chili in a few forms. But, the Texas Red is at the top of the list now. Hallelujah, Meat Church......and give me an Amen.

[@JoineeJoan]

Since I learned to cook the "7 chiles chili" from Lisa Fain (Homesick Texan), I rarely still make it differently. The flavor of this chili is sooooo profound that it's almost a sin to add any side dishes. So yes, this Belgian knows also how to cook properly the Texan State dish! And proud of it !

[@philp8872]

Hi, how are those sorts of chilies called? Do you have any idea where to get them in Europe? I´ve never seen such large dried chilies like in this video. Here in Austria there´s mostly only Jalapenos, Habaneros, italian Peperoncini, small green Thai chilies and medium sized light green ones we call "hot paprika".

[@MrBakda]

​@@philp8872in "globus" yo7bcan buy all of them.. just fancy muricans names 🤣

[@royallclark6331]

@@philp8872 I live in South Texas and I find them at all the stores, but have found them on Amazon also! Whether or not Amazon will offer them out of country or not is something you'll have to look into. This recipe uses the same dried chilis that I make my pork Chili Colorado with. Just had it last night with refried beans, Mexican rice, and and flan for desert!! Oh, had home made guacamole with chips and Margaritas before dinner!! Our friends loved it! PS... You need to look at the names of the chilis.... most will have 2-3 different names!

[@quadphonics]

While that does look like a good recipe, and I understand that is how the real chili recipe is supposed to be I'm from the north, AKA second biggest country in the world AKA Canada where we like to make our chillies like a stew. So I put corn, chickpeas, beans (black and kidney) tomatoes, onions, celery, mushrooms, all types of bell peppers and yes I use a few Chili Peppers as well depending on how hot I like it, either with seeds or without but I use ground beef, bacon, and Italian sausage. Along with chilli seasoning AKA chili powder, cumin, and some other spices.

[@pappy451]

@@quadphonics so you make goulash and call it chili . . . got it .

[@joeclark7082]

I love this type chili. It paints a great picture of the heritage of Texas. Also, those guajillo chilis are a great addition when you are making a chicken stock from a rotisserie carcass. Toss a few into the pot and it will give the stock an additional depth of flavor and some color.

[@nunyabidness2761]

How many? And are they rehydrated or dry?

[@joeclark7082]

I would start off with 3 or 4 dried chili pods, without the seeds. Toss them into the stock and they will rehydrate as the stock cooks@@nunyabidness2761

[@JesusLopez-zl4ry]

Look dont worry about how many that's wats wrong with these shows . How many depends on you!! It's your food it's your family it's their tolerance levels and cut the ends off take seeds out and throw them in the pot dry roughly 3-6 then wat I do is take a cup of that broth take the chilies out put them in blender with the broth blend till smooth and screen it back into your pot . Hope this helps . Then taste for seasoning ps don't over season it because when u use it u will be seasoning the other food you're cooking

[@muzkat101]

Quick Tip: nothin' worse than leaving good seasoning or chili sauce that's still stuck in a blender jar that could add more flavor to a dish -- don't waste it. DON'T add the beef stock directly into the pan. Pour half the stock back into the blender to loosen up the remainder of the Chili Paste, then pour it into the pot. Then add the remainder off the stock to the pot.😋 But no offence to the guy, this is just a problem that I have with a lot of cooking shows. Most of the time they just leave good ingredients in the bowl or mixer due to video/recording time. I just happen to be one of those guys that is particular with cleaning out a mixing bowl or blender jar -- maybe I am just a bit too particular getting every little scrap and trying my best not to waste good stuff... it may be a part of my OCD habits when it comes to cooking. That sort of tedium of mine may not be good for some cooking shows, but hopeful it is not just me.

[@brianwilcox3478]

yup ya stole my thunder LOL. I couldn't believe he did that. Great recipe. I intend to try it. This reminds me of a Hungarian Goulash. Or beef stew. And they normally use Hot Paprika. Its similar. perhaps a distant relative of the Texas chilli?

[@edfederoff2679]

Ditto!

[@erwinveenhoven]

Yeah, I was almost at the point of giving up on the video after the missed chance with cleaning out the blender. Don't waste flavour :)

[@spraga79]

Well said

[@felixchab8349]

Agreed!

[@CJ-pu8mp]

Fantastic recipe ! This is how I will always prepare the chili. Next time I will add a juicy habanero. It tastes extremely delicious!

[@davidbuben3262]

Love habaneros. Couldn't believe that they weren't nearly as hot as I thought they would be. The flavor really justifies the heat. (My criteria for any chilies or hot sauce.) I can't imagine a Carolina reaper or ghost pepper justifying the heat. But who knows? My favorite hot sauce is Marie Sharps habanero hot sauce from Belize.

[@joeporter5972]

Made this last night. It is easily the best tasting chili I can recall eating. The flavor is so rich and deep. The chili paste creation method as described in your video is now my first step in making any kind of chili using beef. Thank You!

[@MeatChurchBBQ]

Love the feedback!!!

[@christinebacon9606]

I love watching your videos!!! Love your gear... thank you for sharing!!!💕💕💕🔥🔥🔥

[@Duhshiznick]

I made this the other day. It turned out great. The only difference for me is I opted for a big yellow onion, and rather than dropping the garlic in the Roux, I cooked it after the onion was translucent. Working with the Chili peppers was a challenge, but I got through it. Warning: wear an apron when dealing with the Roux 😆

[@cpftank09]

So I’m a chili has to have beans kinda person. But I tried this recipe as close as I could last weekend and couldn’t get enough, same with the wife!!! That base is phenomenal! Just the right amount spice without being hot. Going to have to try another batch soon!

[@hikerguy3895]

It’s good but I like to add some heat. I know you’re use to beans so flavor is not something you care for (lol) but throw some cyanine in it and it makes it even better.

[@taylorsessions4143]

@@hikerguy3895 make sure to use cayenne, not cyanine/cyanide! Otherwise it'll be a killer chili ☠️

[@hikerguy3895]

@@taylorsessions4143 haha!

[@hensensl]

I’m a Wisconsin boy, long translated to NC, but have won some chili cook offs here among Texas friends, using an Oklahoma recipe from my late sister. It, too, was all meat and spices with only a little masa for flavoring and thickening. What made it distinctive was the meet (chuck usually) was shredded towards the end, thereby spreading the meat more evenly throughout the chili. The secret was shredding it with an old potato masher. No fancy food processors or immersion blenders, just the rough shredding from an old metal hand masher. I think your recipe would be interesting with the meat shredded, unless you really love the chunks of meat as you clearly do. Thanks for the recipe.

[@ginawiggles918]

The fun thing about home cooking is making food the way YOU like it.

[@mobus1603]

Most people prefer cubed meat over shredded; however, I've made it both ways. No need to use a potato masher when using stew meat that's totally tender from low-and-slow cooking. It just pulls apart when using tongs and a fork, just like making pulled pork.

[@nickma71]

I just watched the channel ArnieTex do this, and KZbin rightly suggested to me this video. Excellent as always. My girls are asking me to make more chili these days after learning to do it right.

[@tracybruring7560]

I have lived here since 79 and this is the first time I have seen this cooked. I am making this this winter. Thank you

[@billrichardsjr]

I add the stock or steeping liquid to my blender. Gets all of the leftover chili paste out of it. Great video!

[@smedleybutler1969]

I was waiting for somebody else to notice that!

[@ginawiggles918]

@@smedleybutler1969: "Waste not, want not" right? That's what I was taught. I'd stick with adding the stock tho....the water the chilies steep in *does* taste quite bitter.

[@valeriecarter655]

I am allergic to tomato and my coworker made this and told me about y’all’s recipe. So glad he did! I miss eating chili so much and have never found a good no tomato chili. This is absolutely delicious!!!!!

[@wolfman011000]

Great recipe thanks for showing how to make it. I would recommed everyone try to make it this way at least once. The first time i made this i made 1 change i added the stock to the vitamix and gave it a whiz, much easier to get the maximum chilli base from the blender. We make large batches which we freeze, from this foundation you can bulk it out with onions, veg or beans a you wish. The kids have added indian madras curry paste, diced onions and passata to it to make there own "texas curry" we like it better than any of the local indian curry places fare, not suprising with such a great foundation. Take care, God bless one and all.

[@richardgrand]

Hi Matt, thanks for sharing this really amazing recipe, I never ever taste something even close to this Chili. So happy that I could buy all the ingredients here in Holland, even American Chuck Roast..

[@ferraridan4883]

I would put the beef stock in the mixer to get all the final goodies out. Great video by the way !!

[@akechijubeimitsuhide]

This is somewhat similar to the Hungarian pörkölt, but we also use unholy amounts of onions instead of a roux to make the sauce. Looks delicious :D

[@hodgetj1982]

My ex was from Debrecen and taught me her mom's porkolt recipe. Damn fine dish I need to cook more often... also gulyas,. And brassoi

[@mikekmalick]

Looks like Mexican Chili Colorado that I make or Chili Con Carnie! I use chuck roast in mine. I noticed you use chicken stock and beef stock in your recipe why not just stick with beef stock only?

[@MariaGasca-Reyes]

Yes it's Chile Colorado con carne and it's very common in MX

[@candleby]

Thanks so much, Matt. Like many, I knew about the bean controversy but what surprised me here was the roux rather than to start with frying onions to thicken the gravy later. And your comments about not having perishable ingredients on wagons put this nicely into context. I will try this out next weekend and can hardly wait for the results.

[@TennesseeCheeZe]

Dried beans aren't perishable tho , and they were certainly a southwest/ South American staple WAAAAY before the white man with a Chuck wagon came along... I'd venture to bet some really old (thousands of years) meat recipes also had beans .

[@MakerMeraki]

​@CheeZe my family has been in Texas since the 1720s with the Spanish and before that with the Caddo people, and our family chili recipe has always had beans! Furthermore, writers from thec1880s described the chili served by the chili queens of San Antonio as being meat, beans, and chili's. It was also a staple on chuckwagons, both with and without beans. So, Matt's assertion that Texas Red is without beans doesn't hold water. And a roux would definitely be a French addition to the recipe, and questionable "authentic." It still looking damn good!

[@tammierandall864]

When he was talking about fresh ingredients it had to do with not having tomatoes or onions in it.

[@jprobella6628]

I tried this recipe, the family loved it, then I entered a chili cook-off at work, I'll be damned if I didn't take first place, No one had ever had anything like it. It takes time to make but so worth it. 10 out of 10. Thanks Meat Church!

[@swebilbo]

Swede here, wonderfull dish, great recipie, always dreamed i could taste real Texas chili, thank you!

[@jstar1000]

That is almost exactly how I make my chili minus the roux, never thought about doing that. Never knew it was a Texas Red chili recipe. Also I put beans in my chili because I like it that way. Looks awesome.

[@80Jay71]

Great video! I'm a swedish cook and chili is one of my favourites apart from traditional swedish food. I have a few different recipies I use, but my gf's nr 1 is what I cook the most. (strange, isn't it). Chuck, onions and jalapenos. Browned with cumin, my own chili-powder and simmered in a beef-stock. Your recipie will be added to my repertoir now. I got hungry both by the cooking and your passion for the dish. Just a suggestion; since you obviously have global reach with youtube I know it would be very appreciated if you mentioned the measurements in standard as well as in imperial. I know it's just as easy for me to convert afterwards but it makes a huge difference when watching the clip since you really get the flabvours in your head. (YouknowwhatImean)! Cheers!

[@MKassa]

Volume (liquid) 1 cup or 8 fluid ounces 237 ml 2 cups or 1 pint 473 ml 4 cups or 1 quart 946 ml 8 cups or 1/2 gallon 1.9 liters

[@80Jay71]

@@MKassa Thanks, but that still means I have to do the math. Too busy cooking for maths.. :)

[@brycepatties]

Very similar recipe to what I like to make. I usually include some onion and some tomato paste, but I absolutely agree that this is a recipe all about the chilies and the meat. I usually go with guajillo, pasilla, and arbol for dried chilies, and also include a can of chipotle in adobo. This year, I decided to dehydrate some jalapenos I grew, and then ground them into a powder and included that. Even though I didn't win the chili cook-off at work, everyone who tried it seemed to really like it.

[@markmower6507]

I have always used at least a little bit of chipotle peppers in my chilli but I also like to add roasted peppers like poblano and Habaneros with roasted garlic and Cilantro.

[@ginawiggles918]

@@markmower6507: Yum 😋

[@markmower6507]

@@ginawiggles918 Your Welcome.

[@efunkyman6853]

I gave this a try and it was absolutely delicious! Thank you!

[@brandondeitrick640]

Love it! You definitely gained a new subscriber and fan…. Very nicely done.

[@PauleeWalnuts1127]

Looks awesome Matt. I’m in the northeast so I dump a few beans in mine but definitely blanche my chili peppers and blend with chili peppers in adobo sauce. My secret ingredient is a chocolate stout beer. Brings crazy richness to the chili. Give it a try one time.

[@MeatChurchBBQ]

I always say make it your own. It's whatever you enjoy that is important.

[@matthewwilliams2093]

I'm usually a tomatoes and beans guy, but there's no way I'd say no to this. My "tip" would be so long as the stocks are made using boullion, I would replace the water used to make one of them (probably the chicken) with a good quality Mexican style beer. I love that added little bit of malty/yeasty flavor.

[@mattydutts]

Agree with this! I'm In the UK and use a coffee stout!

[@KEWLSTADIUMS]

It upsets me more than it should that he doesn't rinse the chili paste in the blender with the beef stock. 😅

[@teresajohnson7727]

Yeah, it hurt my heart too.

[@the_quaint_gypsy]

This made me remember the cookbook I bought my mom decades ago, like in 1980.... Coors Cowboy Cookbook. It had the best chili recipe in it and after mom passed away, I got the cookbook. I think I am going to try a modified recipe between this and that one. It has no beans, but does call for a tbsp of cornmeal.... I will leave it out and instead of beef broth I will use the 14 oz can of Coors.... Thanks for the great idea!

[@waylandsworks]

Won 2 comps now with this recipe. Made it my own in a couple ways but its so good. Thank you.

[@Beskar181]

This is almost exactly like a "Chilli Colorado " recipe (which actually translates to "Red Chilli" too). Eat it with Spanish rice and fresh tortillas 🔥.

[@cdb0816]

I was looking for this comment. I’m from Texas and I know this recipe as Chili Colorado. Made some today and it was unbelievable

[@KDuaneRussell]

My thoughts exactly. Looks an awful lot like Chili Colorado (Red Chili) to me. Somebody pass the Tortillas please! 😋

[@danziegner]

Chile con Carne San Antonio style is cooked differently than Chile Colorado con Carne. I’ve cooked both for fifty years- there are good recipes to be found for each.

[@mrsreneecooper]

This is what I was thinking. I make New Mexico Chilli Colorado on a weekly basis, my family love's it and I gre up on it. I make bean, spanish rice, and flour tortillas to have on the side with it. If I cook it for breakfast I make it with fried eggs, fried potatoes, refried beans, and homemade flour tortillas with it.. I'm making myself hungry so I'll stop there.😂

[@crashtesttim]

Phenomenal!!! Absolutely delicious! I have made many a batch of the old school bean and tomato variety and thought I had achieved perfection. I thank you for showing us this simplistic but flavorful approach to an American staple. Cant wait to start tinkering all over again with the chili paste approach, so many possibilities. Thank You again Good Sir!!

[@Schenevey2]

Thanks for a great educational video! I always wondered what people did with the dried peppers at the grocery store, and now I know.

[@vitociaramitaro1411]

I made this Chili Sunday for my family and followed your recipe to the T... Every one agreed it was the best chili they ever had.

[@dangrisham4542]

This is outstanding! I used an entire smoked brisket flat. Let it simmer all day. Very rich flavor. Thanks for sharing it.

[@tchumtchum]

Gostei muito da sua receita e também você explicou de um jeito fácil e didático. Abraços de Sao Paulo, Brasil.

[@NorthTXnebula]

Thanks Matt! Have cooked this twice and it is absolutely our favorite chili!

[@Mick282]

Oh man, where has this channel been all my life. I like to use leftover brisket in my chili and I reckon I'll give this a crack soon. Awesome stuff Meat Church BBQ

[@earlethebutcher8947]

I used this recipe for my first batch of Texas Red.it turned out great!

[@Thought_Doctor]

Great recipe and instructions! As for the process - using the broth in the blender with chili and making the roux after browning the meat might save a dish and use more of that lovely chili paste!

[@garycolwell5164]

Hi I’m from the UK and we made this today. Wow what flavours, excellent meal

[@MeatChurchBBQ]

That is awesome. Cheers!

[@BradSimmons]

We made this for our Halloween party last night - we did a 1.5X recipe - they licked the cocotte clean. Used a 5+ pound chuck roast and followed the recipe. I don't think we cooked the flour long enough to get it golden enough - the flour kept settling to the bottom - I think it was the flour. Totally our fault, so next time we pay more attention to the roux. But we all loved it. 18 guajillos, 8 ancho (ok, ok I like anchos). 😀 5 hr simmer. Magic. thank you Matt!

[@petermyers479]

I always try to fix river of red chili. I’m a no beans guy. You can put anything on the side that you’d like. That’s where the beans belong. I buy my chilis dried online. I use chopped sirloin and good ground meats including some ground pork. My other trick is to use canned chipotle peppers in adobo sauce when I don’t have and can’t find any other chilis. They’re about half as good but better than not having chili. One of my favorite meals. Great video, thanks.

[@Rhoneman]

This is how my dad always cooked it and how I cook it now as well. I do add a couple of passilla's and we typically cook up some pinto beans on the side, using ham hocks to flavor them. Now, I have typically dredged the meat in the flour but I like your method and think I will try that next time. I also like to make it really saucy, as much as I love the meat, I love the chili base even more and want to be sure I have a ton of it.

[@stephanschaefer4442]

Dear overseas friends. Thank you so much for the delicious recept, we did it as a New Year's Eve tradition to have a bite to eat after the celebration and as we were all drunk like a skunk it was the best ever... The whole family was very excited. We cooked it in the Dutch oven, we left it for 12 hours and the reheated it very very very well. Thanks again and best wishes from Alsace. One comment it so sad that your shop do not ship to europe :-(

[@stephencorn6577]

I love this recipe! Thx Matt. It's superb with elk meat as well.

[@Gdwmartin]

I'm happy to have Texas styled chill's with just chillies and meat, maybe tomato in some recipes....I have a hard time finding beans that aren't tough and unpleasant to eat, so I am happy to leave em out. Your brisket chili recipe I cooked last week, EVERYONE loved it... Thanks!

[@saltedllama2759]

I love finding these types of (closer to) traditional recipes and relearning people. Whether it's the 4 Roman pastas, or something like this Texas Red Chili. Your first reaction from peers will typically be, "That's not what I think of when I think of [insert dish]" as they bite into it. In the case of this chili, you have to remind them that the chili they know is not chili, but rather a tomato and bean soup with ground beef. THIS is chili. Alton Brown even did an episode of Good Eats where he showed the same thing and made a chuck-wagon style meaty chili.

[@carolkalmerkalmer3135]

I always put in my chili something my Italian mother (who would be 113 today) used to put in her chili and that is - suet! I use different chilis and each gives a different taste of which I like the pasillas the best. Usually I eat of good deal of the chili sauce blenderized with the garlic and onion before it gets into the chili.. It's so good and really makes chili so much better than without the actual chilis. Good recipe!

[@chrisgoldenproductions]

Tried this recipe out today and was really happy with the results. I let it simmer most of the day and had trouble not sampling it throughout.

[@MeatChurchBBQ]

Awesome!!!

[@joseph-ow1hf]

Looking forward to trying this. I've never seen the idea of putting roux in w/ the chiles.

[@boblenz3505]

I have cooked this recipe twice. It is now a family favorite. Thanks Meat Church!

[@samlynes7015]

I had to make a turkey chili for a competition, and I followed this recipe the closest I could. The addition of the puree made from the rehydrated Ancho's and Guajillo was game changing. Unfortunately, although I loved it, most of the tasters found it too spicy. Maybe I can try this again and just use the Ancho's. Seriously though, this is worth the work/effort put into it.... it has a very unique/fantastic flavor.

[@michaelwright-tu6qb]

Grew up in Austin and lived many years in Del Rio. Won 1st, tied for 1st and 2nd in chili cook offs. I agree, meat and chili. But, when nobody is looking I love a good Frito pie and some beans in my bowl. Really enjoy your videos.

[@gregvetter5070]

Made this today, cold and windy outside. All I can say is DAMN! You're absolutely correct about taking the time to do it right. Thanks brother.

[@marquespratt8390]

Just made this and followed the directions to the T. it turned out perfect!

[@aaronbenesh4722]

Holy crap! I just made a version of the recipe ( no bullion ) and I'm in love. I used brisket as the meat source. Thank you for posting this video and recipe. I have a new favorite chili.

[@jamesworsham125]

I’m makin your Texas Red today! Following the recipe to the “T”. And if I want to change anything, I’ll do that next time. Thanks for sharing.

[@mrs.reginaagreen]

I'm Lovin what you do, Just how YOU do it Mr. Cowboy Kent Rollins. I have applied many of your recipes that turn out Awesome. A couple days ago, I recalled your video on how to clean and season a cast Iron Skillet when I found one that somebody I guess gave up on and threw out on the curb at the dumpster, I Love cast Iron Skillets, and lost my 3 piece set in a flood, so I 've always known the secret about Cast Iron Skillets, of NEVER throw one out because that's Money in the bank being thrown out. As a previous owner in the past I always used bacon to season, but it did not work with this one so I had to take drastic measures, and had remembered your video on how to care for Cast Iron. Thank You Mr. Cowboy Kent Rollins, as a Cowgirl from the South myself, It's Been an Honor.

[@joelthemole3020]

Made this for my South Texan native wife last night and she loved it! I did add 2 fresh deseeded Jalapenos, 1 medium shallot, and 2 tablespoons of smoked paprika. For meat I used 3lbs of ground lean beef and about 2lbs of precooked sous vide stew meat I keep on hand in the freezer that were both very well seared. Basically whenever I see a good deal on beef I cut it into 1-1.5" pieces, lightly salt it, divide it up into about 2lb vacuum packs and then cook it at about 130F in a water bath for 4-6+ hours then toss them in the freezer. You get super tender medium rare beef chunks you can very quickly finish however you like that are useful in a TON of recipes you can turn out quickly but seem like they were slow cooked all day.

[@shaunnasibbons5288]

Yesss.. sticking with Texas tradition. Looks Amazing 👏. ❤

[@philpicton716]

My mouth is watering. Definitely going to give this a go.

[@HolyGuacamole311]

That’s a fine looking bowl of red you got there! Hello from down the road in Hillsboro, TX

[@klkiley2922]

Looks great! I'm not from Texas so I do like adding some other stuff. But I gotta give this a try!

[@homebrewingtips6029]

Hey Matt, just made this again for an afternoon Holiday Party. Everyone was blown away with it (that's the usual response when I make it). It is different and unique and of course full of flavor! This time I used Sirloin and it was fork tender (make that spoon tender!). Merry Christmas to you and your family and keep up the great work! -DT

[@caroleserpell8869]

Your recipe looks really good and mouthwatering, and Im definitely going to give it a try, just want to know, what side dish would go well with that, or would you have that on it's own.

[@l.t.3724]

When draining out the left over fat, you don't get rid of the fond from the meat searing right?

[@mtnwmn]

Man, that looks good. Can't wait to give it a try! Thanks for sharing.

[@jrherman3rd]

I have been cooking chili in Texas for 40 years and never thought about making a roux. Mind blown! I will try.