Over the Top Chili with Wagyu Beef!

[@BehindTheFoodTV]

Have you ever made OTT Chili? Tell me about it here in the comments! If you liked this one, watch Is Wagyu Worth It? American Wagyu Picanha vs Prime kzbin.info/www/bejne/aX3baHpsq6x5q6c next!

[@HungryManKitchen]

Next level chili, I love how you pay attention to the details! That's the largest cast iron pan I've seen btw :)

[@BehindTheFoodTV]

Thanks my friend! And yes I definitely like my toys. I mean tools. No I mean toys 😂

[@SmokeKingBBQExperience]

Really well made video. Thanks for sharing

[@BehindTheFoodTV]

Thanks!

[@absoz]

Oooh Al, that’s definitely over the top in delish factor. Looks amazing in fact, will keep that in my growing list of things to make Looking forward to your journey with the new family member too

[@BehindTheFoodTV]

Cheers mate! You could make this easily - and you have access to amazing Wagyu beef down there!

[@absoz]

@@BehindTheFoodTV when I next have some chilli loving friends coming for a feed, I will give it a try Reckon left overnight in the fridge to serve the next day, it'd be even better - like leftovers always are - would probably freeze well too, assuming the mince was obtained fresh, hmmm, it's 430 am and my mouth is watering at the possibilities haha Al you are a bad influence ---- I love it :D

[@cryptomadic8083]

Anyone else here think Al should be sponsored by Big Green Egg? I don't have one yet but thanks showing how versatile the options are Al. Chili looks great!

[@BehindTheFoodTV]

Wow thanks Orlando! Let's see if we can find a way to say it LOUDER! lol :-). Thanks for watching!

[@cryptomadic8083]

@@BehindTheFoodTV Dude, I've learned alot watching your vids. Thank you!

[@BehindTheFoodTV]

@@cryptomadic8083 look I don't know you well enough to share this - but I have had a really crappy couple of days and you just single handedly pulled me out of my funk. I owe you sir. Thank you. Really.

[@cryptomadic8083]

@@BehindTheFoodTV All love buddy, nothing owed. Our hearts are forged to guide us through challenging times when we tune in to them. Glad to share good vibes!

[@MrMorganca]

Ohhh...a stick burner. Looking forward to watching you master that!

[@BehindTheFoodTV]

Haha you mean you’re looking forward to watching me struggle? I’ll admit I’m looking forward to it too!

[@tamnemonieuwoudt938]

You are amazing!!!!! I try everything you.do at home all the time, big happy fan!!!! Have you ever thought of smoked mac and cheese? Oooooo imagine that!? Show us your magic! As usual. You are a bbq guru!!!!!

[@BehindTheFoodTV]

Thanks so much TamNemo! I have made (and loved) smoked mac and cheese. Now that I'm keto that's not in my arsenal but maybe I could do a smoked cauliflower gratin - of course with a bunch of BACON!?!?!?!?

[@tamnemonieuwoudt938]

@@BehindTheFoodTV YES!!!!!!!!!! Can't wait!

[@recipesunclassified8040]

You know, I don't think I've ever had smoked chili. Gonna have to try it sometime. Great video, as always. Thanks Al!

[@BehindTheFoodTV]

Thanks man! You can either make it yourself or get vaccinated and come visit and I will make it for you!

[@HOBrian2003]

You have one heck of an understanding wife with all the cookware! I’m trying to get an XL Egg! The chili looks freakin fantastic!!!!

[@BehindTheFoodTV]

She’s amazing Brian - I definitely over-chicked! Get the egg. Tomorrow. Cook on it for the holiday weekend. Tell your wife I said it was ok!

[@HOBrian2003]

@@BehindTheFoodTV hahaha will do!

[@cyrusbaker8864]

I love getting a bite every video

[@BehindTheFoodTV]

Haha awesome Cyrus! I'm filming my Easter Ham video today. When I hold out the ham, you and I will both know that I'm thinking about you! -Al

[@kennethgrossman289]

I have made over the top chili. It is the only way I make it now. Also has to be smoked! I will make it with or without beans depends on my mood, I like it either way. There are many recipes that I have that the only way I will eat them anymore is if it is smoked on the smoker.

[@BehindTheFoodTV]

You're right - I almost can't eat chili if someone else makes it and it's not smoked! But I'm consistent with the beans (or lack thereof!)!!!!!

[@crazylikeafox1000]

Whats even better is to make it a day ahead. Let the spices mull and the fat rise to the top. Skim the cold fat the next day, heat and serve!

[@BehindTheFoodTV]

You’re making me hungry!

[@txrcher]

Great overall premise with the OTT chili and great job keep out the beans, but you also added other stuff that doesn't belong, bell peppers and tomatoes. Onions and a variety of chili peppers, along with salt, mexican oregano and freshly ground cumin seeds, add to some rendered down beef suet/fat, is all you need to start. Add a variety of beef and/or pork, both cubed and ground. Look up 'Original San Antonio Chili recipe' and you'll see what I mean.

[@BehindTheFoodTV]

Hey Jason thanks for the detail! Al

[@SDSBBQs]

Congrats on your new addition and MAN... that Chili... DUDE beans are what make chili IMHO but we may have to agree to disagree again as usual.

[@BehindTheFoodTV]

Thanks Dash! I will just pretend you didn’t say that about beans lol! I hinted at a big stick burner coming in a few months. How about you come down when it arrives and do the first cook video with me?

[@SDSBBQs]

@@BehindTheFoodTV Now that might be a possibility!

[@dariodizanni]

I am sure you noticed the rabbit running in the background…another vegan ready to be eaten? :-P

[@BehindTheFoodTV]

Those bastards are too fast for me! I leave the grills open sometimes but they won’t jump in!

[@Nelson_Win]

That Vegan is gonna be super delicious. 🧡🧡🧡 Wagyu and some Chili over Chili. I hope Jughead from Archie comics loves this.

[@BehindTheFoodTV]

Hi Nelson! You know you always have the most creative comments! Thanks for always watching and supporting!

[@Nelson_Win]

@@BehindTheFoodTV As always Al. 😊💖💖

[@markfowler5577]

OK, sold. I'm getting an over the top rack! To make OTT chili w/OTT wagyu beef from Meat & Bone....with beans.

[@BehindTheFoodTV]

Noooooooooooo! No beans!!!!!!!

[@AndreaShink]

whoop! #superfan

[@BehindTheFoodTV]

You’re the MOST Super of the Superfans Andrea!

[@davidhoffman1278]

You don't make a bowl of red with ground beef.

[@BehindTheFoodTV]

How do YOU make a bowl of OTT chili, David?

[@davidhoffman1278]

@@BehindTheFoodTV , 1.0 inch cubes of beef. You have access to Waygu beef and Waygu beef fat and you let the supplier grind it up into a paste? It's as bad as idiots who want USDA PRIME grade ribeyes ground up to make ground beef bugers. Slice it to make a ribeye steak sandwich, but don't abuse it to make ground beef burgers. The fantastic texture of properly cooked high quality well marbled beef should be preserved, not rendered moot by turning it into ground beef paste.

[@BehindTheFoodTV]

You seem really upset about this. I trust Meat an’ Bone to create an ideal balance of meat and fat - but not every supplier would fall into that category. I like beef cubes in chili too. Also brisket. If I make a Wagyu beef cube OTT chili video would you watch that? You say yes and it’s going on my content calendar.

[@davidhoffman1278]

@@BehindTheFoodTV , Yes, I enjoy watching those who maintain the basic original cubed beef form of chili con carne use it as a basic starting point for the dish they are preparing. The smoking technique is a nice idea. We use to have a restaurant in Georgia that served smoked beef steaks. Amazing flavors and textures you didn't get from the usual grilling techniques.

[@BehindTheFoodTV]

@@davidhoffman1278ok my new friend. I will start working on developing an amazing recipe tomorrow. Make sure you have that notification bell on so you know when it comes out. I publish every Friday morning. Welcome to the family David.