YouTube Chef Serves ROTTEN Chili - Pro Chef Reacts

[@plh_albiQ]

This is the reason why I don't eat food when my office has a potluck. You never know if one of your coworker is a Jack.

[@ginamartinez1654]

For real and you don't know how clean their houses are etc that may be me being a snob though

[@frognutz0o]

​@@ginamartinez1654 picture their cats dipping a paw in there tasting the food. Lmfao

[@ginamartinez1654]

@@frognutz0o ughhh

[@SilkyLew]

That's why I only stick to hotdogs. Not too much damage you can do with a glizzy. Lol

[@josetakapele]

I had to learn that lesson the hard way.

[@TenaciousTheSketcher]

Doing a little detective work, I found Jack's brisket video where I'm pretty certain is the brisket used for this chili cook off. He made it August 1st of 2014!!! The Chili cook off was like in October of 2015 or something. He had this piece of meat, wrapped in foil, sitting in a freezer for a year. Then served it to people. I felt bad that Jack was getting a lot of heat but it's deserved. He's so blinded by his own ego that he doesn't care about food safety and sanitation.

[@playcube4564]

I think he took it out and defrosted it multiple times too

[@AFarmerCalledChicken]

Doesn’t help that he apparently choked his son out.

[@SacredLiquid]

@@AFarmerCalledChicken he BRAGGED about choking his kid lol

[@DogFish-NZ]

@@SacredLiquid before the stroke I'm guessing

[@danielkurtz3045]

Ya, I really think it is just a blinding eggo and self delusion that keeps him from looking at things other people make and realizing how lacking his own culinary skills are. He doesn't learn anything new

[@condor237]

I know CDC stands for chef de cuisine, but given this is a cooking with Jack review, I thought he was actually from the CDC and Jack had created a new super strain of salmonella

[@ChefBrianTsao]

LMFAO

[@vinchinzo594]

This is geniunely hysterical

[@Samizouza]

🤣 🤣 🤣 🤣

[@LethalPillow99]

I actually thought he was talking about the center for disease control Lol I mean it is jack we are talking about.

[@kingalexander43]

That's a legitimate assumption when you're dealing with jack.

[@evansphenomenal]

And he had the audacity to call that brisket a high level ingredient and put down other competitors for using minced beef, which were probably fresher than that brisket.

[@Joel-wx7zk]

Yep, fresh cheap cuts of beef will always beat rotten high class cuts any day. When meat gets moldy, it no longer retains the same taste, you immediately know the meat has gone bad when you taste it. No matter how many times he tries to reheat it to kill of the microbes.

[@kevwwong]

In fairness, using a smoked brisket in a chili is next level, so I can see where Jack is coming from. He just makes the wrong assumption that HIS brisket is still a high-level product after however many days in the freezer.

[@evansphenomenal]

@@kevwwong yes that's the issue, it wasn't just a brisket.

[@kevwwong]

@@evansphenomenal Freezer burn and mold = flavour in Jack's world.

[@rollanddev]

@@kevwwong ..."Days"? Try a year.

[@GogiRegion]

When he said "last year," the videos were like 15 months apart. That's legitimately a brisket over a year old.

[@hungryburger1170]

You don't understand. Whatever Jack cooks, it comes out from earlier in time. His oven is a time machine. That's why the chicken always comes out pecking the ground for bugs

[@Pridetoons]

The funniest part was the end of the Video when he got all pissy about not winning! 😂

[@mrs.h2725]

I sincerely hope his church and community as a whole finds these videos before he kills someone with food poisoning lol 😂😬

[@THOMAS_VANN]

Yeah and the he claims that he definitely shoulda won and everyone else must have cheated

[@rexx3546]

do you think its the meat?

[@0zWiz]

He was already assuming he would've win before he even finished cooking 😆 Disgusting.... By watching this guy cook I'm afraid to eat out in public with home cooked food.

[@SlyCooper1920]

@@THOMAS_VANN He has the behavior of a guy who's being nice & a good sport about it, then later on when he gets home he mocrowave's his pet hamster

[@maxpowers9129]

This is why I think Kay's kitchen is trolling for views, but Jack isn't. Kay doesn't do anything that might make her family sick. Jack on the other hand needs to be stopped before he hurts someone.

[@ChefBrianTsao]

😂

[@timhonigs6859]

Don't get me wrong. If I'm cooking for just me, and I'm tired, yes, I'll dump some shit in, and do a single pot dish. If I'm cooking for ANYONE else, I will take time, and do deglazing, intensifying flavors, using fresh ingredients etc. Just a pride thing really.

[@_Ekaros]

Burnt garlic and rice? I think that might not be healthy. Not that you get any pathogen for it, but on general level.

[@Gu3ssWhatsN3XT]

I'd eat kay's cooking any day over jacks

[@madeliner1682]

​@@_Ekaros chemical hazard versus biological hazard

[@liesalllies]

Imagine you attended this cook-off and then came across this video ... I would be traumatized!

[@ChefBrianTsao]

🤮

[@victorpleitez768]

Life starts to make sense when you understand why hours was spent dying on the toilet after said cook-off.

[@DO4M]

Jack made this for a chili cook off? Well, you know what they say: "Can't lose a chili cook off if the judges are dead!"

[@lm-pw9ul]

That brisket put the judges in casket

[@15oClock]

Here's a tidbit on the brisket: Jack's brisket video was made over 400 days before this chili video. I don't know if the freezer helps in that case.

[@hannahpumpkins4359]

Holy shit!

[@Roboshi2007]

you can keep red meats frozen for a very long time and they'll still be edible. However that's if you have a chest freezer where you won't get warm air coming in every time you open in to grab your ice cream. (that said often it won't be as tasty but it's good for backup meals) Jack kept this in his kitchen freezer for over a year and it probably defrosted partially like 3 or 4 times over that year. EDIT; and then they literally say the same stuff when I get to that part

[@UnlimitedPepsi]

lmfao

[@kevwwong]

Yikes. Brian, there's another youtuber out there named Ant who reacts to some BBQ and grilling vids. Would love to see you collab with him on this brisket video.

[@allthatsheiz]

@@Roboshi2007 and it was just loosely wrapped in foil 😳

[@TreyMcDonaldAnimator]

This is still the funniest freaking Jack video of all time. The denial at the end and passive agressive attitude is such gold. Here's the thing, Jack always seems to have something IN THEORY that's pretty intriguing. Smoked brisket shredded up along with sausage sounds like the making for a solid, smoky chili. But... yeah nah this wasn't it. (Also what the hell does he have against ground beef? is it because he can't cook with it or...?)

[@floraflowers]

The garbage stew, in theory, wasn't a bad idea either. Make something out of things you don't wanna throw away to not waste them? Great! But yeah, not all things and flavors go together. Beer with lime and hot dogs with a turkey leg? Barf. The bison burger also wasn't so bad in theory, I've also had meatballs with teriyaki sauce added in the ground beef mixture and they were great, but he basically ate that burger raw.

[@Kuid4or3]

​@@floraflowersAgreed, you could have made something delicious with those "Garbage Stew" Ingredients...if you had 3 Grams of understanding how Cooking works.

[@Msjj502]

I hate loose ground meat, the texture is actually abhorrent to me no matter how much it’s seared. Mmm floating chewy chunks of grayish brown flesh. I realize that this is my own problem but sometimes I struggle to understand how I’m the only one with this quirk

[@stevemerritt2721]

no he can't cook anything with ground beef, he really can't cook at all, especially chicken

[@thanks4272]

It's refreshing to see a youtube chef who's not afraid to be critical. Yes, Jack has been roasted a bajillion times but it's usually by commentary channels. Nearly all of the chefs on this platform play it safe. Consider me subbed

[@ChefBrianTsao]

🙏thank you

[@Zorro9129]

I learned of Kay and Jack from Mister Metokur, who's a real OG. Sadly he may have passed away by now, but I like that the people he talked about years ago are being reacted to by larger channels now.

[@belantww]

Me having a flash of anxiety when a chef says he enjoys roasting people. 😂

[@ChefBrianTsao]

😂

[@bomber16]

Never thought of it that way! Lmao 🤣

[@ColtGColtG]

I mean there is that new black comedy/horror movie out now. "The Menu"

[@jacobtapianieto9655]

Uncle Roger like.

[@colina1330]

I've heard they taste like pork.

[@skippythealien9627]

Unless you're from Texas, being a gatekeeper on "beans in chili" makes zero sense more importantly, kudos to Chef Brian shouting out AugusttheDuck lol. Didn't expect that but i love it

[@colina1330]

An August/Chef Brian collab would be awesome. You could teach him a thing or two. His reactions are funny, but his ignorance of cooking shines through a lot (which a lot of his viewers promptly call him out on). PS - condolences for your grandma. Hope you and your fam are holding up!

[@ChefBrianTsao]

Thank you! 🙏

[@mooseygoosey9720]

He also deletes comments that criticize him. So even his popular videos have very little comments, as he deletes any of them that even suggest he did something wrong I thought you ment Jack. Woops. My fault for doing this minutes after I woke up.

[@colina1330]

@@mooseygoosey9720 does he? He seems to keep them up, as far as I've seen. I've seen lots of them on his older videos.

[@mooseygoosey9720]

@@colina1330 Check videos like the Bison one, "The best Burger" and this one.

[@colina1330]

@@mooseygoosey9720 are we talking about Jack or Augusttheduck?

[@myjmbro1304]

Ok, PLEASE do more collabs with Chef Shon! He’s hilarious 😆

[@DogFish-NZ]

Brian and Shon go to white castle

[@jffry890]

Chef Derek from the bison burger episode was also funny as fuck.

[@abbym9954]

When it comes to corn in chili, I definitely like to add corn to mine, right at the end- ideally fresh or frozen corn rather than canned, but I've been stuck with canned. But it has to be RIGHT at the very end. Because then you end up with these sweet, crispy little pops of bright, clean corn flavor in every spoon full, which is a delightful contrast to the rich, oily, spicy flavors of the chili itself.

[@ChefBrianTsao]

🤤

[@CainXVII]

I live very far from chili country, but I always thought that was the point of corn, to give some sweet and crispy contrast :P

[@kcototheyoyoyo]

I agree! Mushy corn sucks

[@vagabond5152]

Shon's expression changing from hesitant optimism to total bewilderment when he unwrapped the foil on that brisket fucking killed me dude

[@rahrahrahrahrahrahra]

As rotten as that brisket looked, and how rough the cooking process was in general, the raw onions in a crockpot sent a shiver down my spine.

[@getamber2671]

One day I hope we get the August crossover with this channel. 😂 I think the two of you would be hilarious talking about Kay or Jack.

[@finalgirl640]

YES!

[@jffry890]

I've been waiting on it, too.

[@JeanMarceaux]

Should I would be better, at least he was a proper professional cook and not a hack whose knowledge of cooking was limited to choosing what Uber Eats to order

[@finalgirl640]

@@JeanMarceaux August never claimed to be a chef nor does his channel exclusively review cooking. He's arguably more well-known for his reactions to Dhar Mann. 🤷‍♀️

[@TheDarkLink7]

Not to mention that August and Brain both would play well off each other.

[@YungEBT]

Bring him back, y'all had good chemistry and he was funny as hell lol

[@ChefBrianTsao]

Shon is the best!

[@DogFish-NZ]

Jack's chilli is bad chemistry

[@Jebusthlord]

Yeah. Brisket video is from aug 1, 2014. The chili video is from oct 30, 2015. That Brisket is 14 months old. Serious health risk for anybody who ate of that.

[@lmsmith015]

!!!!!!!!!!!!!!!!!!!!!!!! NOOOO

[@evabright8735]

Everyone of Jack's videos sends a chill down my spine. That brisket looked like it was saying please throw me away.

[@Sidney_L]

I love watching you expose your friends to the world of KZbin cooks. The looks of confusion and disbelief 🤣

[@ChefBrianTsao]

😁

[@allthatsheiz]

Shon’s face at 8:27 as this man opens this “brisket” is 😂😂😂😂

[@ChefBrianTsao]

😂

[@aquapuppy9838]

Mmm, green chili, that really takes me back to New Mexico. Although, we used Hatch chilies to make it green, not spoiled meat.

[@rokasrerroca7399]

I'm amazed that he didn't add his "BBQ" sauce to this crock pot of intestinal torture. 🤣

[@ChefBrianTsao]

true haha

[@eugenebrown5827]

Thank you for the freezer discussion. Now I know why stuff in the freezer in my fridge doesn't last as long as my chest freezer. Also, I love Shon's hat. HK all the way.

[@dsr0116]

My mom has a really good base recipe chili. I've made a milder and hotter version that has won cook offs. One thing that I find amusing is that many chilis don't use a spice mix of chilis and just pre-processed foods. I use Dos Equis lager to scrape off fond from browned meat then onion/spice mixture (that then goes to dutch oven, which gets tomato sauce and beef broth). I also think it's amusing that his channel is "Cooking with Jack" (IE trying to pass as a respected cook), and then he badmouths the judges before the competition. If you're not placing in cooking competitions, and you're not getting praise from people actually trying your food (who aren't related to you), it might be your cooking.

[@melrobertson2743]

He was irked that there weren't "professional" judges and it was just the crowd, like a local church would hire professionals

[@jimmyp410]

I can't fathom the fact that this man really thought that he wasn't getting a fair shake with judging when he used moldy 14 month old meat and cooked nothing, just dumped a bunch of canned and pre-made products in a crock pot for 4 hours. 🤯

[@hunterjohnson3192]

I watch August all the time . He's not a huge KZbinr so that was really cool to hear him mentioned. And he is hilarious.

[@Bstrdmn]

He's got over a million subs, I think that's plenty big tbh

[@hunterjohnson3192]

@@Bstrdmn yea I guess you right he just still has that small youtuber vibe and I mean that in a very good way.

[@maddieb.4282]

@@Bstrdmndo you know how many KZbin channels have over a million subs?

[@edelfeltswordwing]

Chilli with a year old frozen brisket... NGL, I'm starting to believe that Jack just really cut that piece of brisket from the drum of a nuclear waste (the bark representing the drum itself and removed the nuclear waste logo, and the greenish looking meat the gelatinous waste coming from inside the drum). This episode made me remember one time I bought a moldy bread (was not aware due to the food color) from a local bakeshop and next thing I knew I was racing myself to that toilet seat for the rest of the week... Jack definitely has an iron stomach and a wall of unnecessary pride.

[@TenkiRyu]

I love making green chili. With hatch green chilies, ground meat typically pork or beef(sometimes both), and pinto beans. I agree that chili recipes vary regionally.

[@ChefBrianTsao]

Sounds great!

[@joshlewis575]

I had some leftover smoked chicken about a month ago. Made a white chilli out of that. Turned out amazing adding that smokeyness to the broth

[@ShadowsDragoon]

I watched this on August's channel, so this is giving me a little anxiety again. There is no WAY this chili would be safe to eat and I honestly feel horrible for anyone at the church that ate more than one spoonful of his chili.

[@fan.80s_90s]

August the Duck you mean? The first time I saw August the Duck reaction was the wet brine and dry brine chicken episode.

[@ShadowsDragoon]

@@fan.80s_90s Yeah, August the Duck. The first episode I was introduced to Jack from him was the McCormick season bag episode.

[@viscountrainbows2857]

I am not a pro chef and have never made chili in my life but this video feels like a direct challenge for me to ace it in one shot.

[@athriftygoddess6501]

Do it! You Suck at Cooking has a great recipe for simple chilli.

[@slaggy03]

i would love to see you take the same ingredients and make a chili just to show people what would be a good way to use what you got :D

[@ChefBrianTsao]

Def something I want to do, just need to make the time!

[@Loki123x]

@@ChefBrianTsao yeah, will definitely need the time to let that 1 year old smoked brisket sit in the fridge to make it faithful to the original

[@DogFish-NZ]

@@ChefBrianTsao and his aunties cheesy jello bathmat

[@tildessmoo]

Except using a new smoked brisket.

[@deathpyre42]

Um, pretty sure it would cross some major lines if he tried to use a year old frozen brisket.

[@TheFoodExperience]

Jack always makes some incredibly disgusting dishes using questionable practices food. Great video guys! As much as I'm laughing this is just so unreal! LOL

[@catherinejones5807]

Great video, Chef Brian!👍🏻 Enjoyed your banter with Chef Sean. Jack’s cooking seems to be an exercise in botulism surprise. It seems like he’s trying to see how many people he can get sick at one time. I really liked your idea of creating a roasted corn salsa to top a chili. It gave me the idea of creating a basic chili, and flexing it with a selection of salsas and toppings for a party. Keep doing what you are doing and take care!🤘🏻

[@ChefBrianTsao]

🙏thank you

[@Limonelguey]

Me being from Texas, this definitely hurts my soul. Chili is just as serious in texas as bbq and tacos.

[@Gettem_K_Spazz]

Jack did it again moldy meat and if I'm not mistaken it's probably sparkling because it's freezer burned and my grandmother always said if it's freezer burned throw it away but Jack is a scavenger so don't expect that from him 😂

[@emilymoxie]

Wait..... this moldy brisket isn't... the first time???? Oh sweet lord no

[@user-oh6uw9mu9u]

"I have a lifelong passion for roasting people" 😁😁😁 Loving these videos!

[@Lots-Of-People-are-Saying]

I've contracted food poisoning from church lunches and dinners more times than I can count. I know Jack's never served food there because I've always recovered.

[@GentlemenMonkey]

I've eaten meat that was saran wrapped and frozen for over a year. Fell pretty far in the flavor department but it was safe to eat. I did however trim off an outer layer and thoroughly heat to safety temp. So long as meat is kept properly froze, like below 0 frozen, it's pretty much edible indefinitely. Whether it tastes great or not is another story (spoiler: the answer is a big no, massive drop in flavor)

[@Cathowl]

I freeze and store my leftover thanksgiving turkey for months, in glass "tupperware" style containers. But then, I use it to make broth/stock (I use both bones and meat in the same batch so ??) which means boiling it for 4-8 hours straight so I think that's pretty much going to kill anything that grew in it. Also I don't just pull it out and toss it in, I examine it with sight and scent before deciding it seems fine. If it got slimy or that weird discoloration that was on Jack's meat I'd have thrown it out.

[@williamsohlstrom1530]

Not my European ass about to comment "you can't freeze something without it being below 0 , mate" only to remember how Fahrenheit works lol

[@CainXVII]

I have had stuff frozen for several months, sometimes a year my whole life. Never had a problem. But yes, at half a year it might not taste as good depending on what it is. And I would recommend proper sealed packaging. It gets really dried out otherwise, and that can really make it lose its flavour too.

[@mrloqqe1610]

nah a year is definitely pushing it way too far with something that's just wrapped in aluminium foil. gotta at the very least be vacuum sealed for me to consider freezing a smoked brisket for over a year and my freezer goes to under -18 degree, which is also pretty important. what jack did is definitely crazy. you can't do that when you serve it to other people.

[@Cathowl]

@@mrloqqe1610 Oh yeah, serving to other people has different rules than making stuff for yourself. I wouldn't really want to eat something just foil wrapped either, honestly. I don't do vaccuum sealing but most of the stuff that stays in my freezer for months and months is either in its original packaging, or put in my nice pyrex glass with rubber lid containers. Contamination may be a concern but also a concern is bleeding moisture in the freezer... and my pyrex prevents that way better than just foil wrapping seems to.

[@lavendermagic84]

You know you're cooking something special when your meat sparkles like a geode crystal

[@f.b.jeffers0n]

I'm loving this episode! I've been making a chili for a bit, and I've been wanting to spruce it up because it's pretty bland, and now I can't stop thinking about how I will fry up my tomato paste and deglaze with Guinness next time! *chef's kiss

[@ChefBrianTsao]

🤘

[@moooshooom7870]

I know I'm 3 months too late, but how did the deglazing with Guiness work out for you? I use Guiness a lot in my cooking and it's banging with lots of tomato baked things.

[@eddymadison9655]

The part where Jack get butthurt about not going to win the chilli cook off baffled me, the fact he insinuating that the other competitors are "cheating" just prove my point that Jack couldn't take a lost very well.

[@meh_lady]

I’m so freaking excited for this one!

[@ChefBrianTsao]

hope you enjoyed it!

[@meh_lady]

@@ChefBrianTsao Video was great, chili was horrible. All is right with the world! 😌

[@kayaa5359]

The brisket was about 14 months old 👍 And condolences to you and your family Chef Brian. Thank you for the awesome content, hope you all are holding up

[@ChefBrianTsao]

🤮

[@Fiona2254]

Jack making excuses for losing looks so bad 🤦🏻‍♀️ Edit: his confidence is unbound narcissism on his part. He really doesn’t know what he’s doing and how cooking “works”

[@mariaarcher1686]

So helpful hearing a discussion of freezer life for product. Thank you

[@ChefBrianTsao]

🤘

[@KingsRow55]

My favorite part of the video is when Jack gets upset that the chilis are judged publicly and not by judges, and then tries to hide how angry he is when he doesn’t get top 3 for his *rotten brisket chili*. All while insinuating it’s all rigged against him

[@russellfrancis813]

"I wouldn't serve this, ever!" Lol, and here Jack is serving it to his church. Praise! LOL

[@oliver_twistor]

I sure hope God was with them that day. Oh man, he could have killed some old person or a kid with his dangerous food.

[@russellfrancis813]

@@oliver_twistor That's real talk right there.

[@NateWolf777]

10:48 You hear sizzling ? I hear my ancestor crying

[@mangosteen4230]

Damn, you brought on an amazing guest. Super clever and just fun to listen to. Great collab.

[@ChefBrianTsao]

Shon is the man!

[@Ashtari]

Next time I make corn soup for my mom I'm going to try the tip Chef Shon gave and try frying off the corn as well. Normally I use her recipe so the only thing that gets browned is the tomatoes, trinity, and salt pork.

[@catboymikey]

Oohh that sounds so good!!

[@xer0c]

All jokes aside, I just wanted to say thank you for the little bits of commentary and tips you and your guests share in these videos. I’m always trying to improve my cooking skills. I definitely learn things from these videos as I’m laughing my ass off.

[@chrisc7276]

I looked up cooking with Jack brisket, and that brisket might have been from Aug 1, 2014. The church cilia video was from Oct 30, 2015.

[@THOMAS_VANN]

So not only did he use a year old rotting brisket but he didn’t even bother to re heat it or do anything to bring some life back into it 😅

[@raebookworm4013]

I cannot imagine how bad reheating that sentient lump of Dark Souls boss corpse would have made the house smell. I think if he did that, he definitely couldn't have convinced anyone else to go along with consuming this biohazard. Reheated corpse meat would, if my understanding of anything goes, would have had a visceral vomit trigger for anyone coming within 30ft of that crockpot at the cook-off.

[@janetmcmillan9582]

Brian, August the Duck researched the brisket recipe and says the brisket was cooked in August of one year and chili was prepared in October of the next-so 14 months.

[@ChefBrianTsao]

🤮

[@richardsinclair7661]

These team reactions with other chefs are great!

[@ChefBrianTsao]

🙏thanks

[@ljb5163]

I’m loving all the Jack reactions recently, and also all the guests! 💚

[@sammonicuslux]

Jack: "If someone else wins this chili cook off, they cheated." "See, it was rigged because I lost." That mindset is very very familiar......

[@arsyfoox]

Man Grats on 100K! It's only the beginning for you.

[@somdutroy]

You were generous about the age of the brisket here. August estimated this to be about 15 months old.

[@michaelfrock2473]

My question is how good can that brisket be to start with if there were leftovers 😂.

[@Fiona2254]

Nuclear waste chili is indeed a perfect fallout name for a recipe 😂

[@SlyCooper1920]

Nuclear Waste Chili: +40 HP -150 HP +150 Rads -5 Endurance -5 Agility -Will give you dysentery (75 damage overtime for 20 seconds)

[@Fiona2254]

@@SlyCooper1920 I’d eat that 😂… not

[@SlyCooper1920]

@@Fiona2254 oh good, BTW this stuff will kill you if consumed at low levels but it can be given to the only companion being Preston Garvey just pop it into his inventory and he'll be shootin outta both ends just shartin and barfin!

[@Fiona2254]

@@SlyCooper1920 😂

[@bec3581]

This video really opened my eyes to what chili is to different people! In my house, we make chili with ground beef, beans, mushrooms, celery, canned tomatoes, chili powder, etc. I never realized how many kinds of chili there are.

[@playcube4564]

frying veggies and tomato paste before adding other ingredients is a great idea, I do it for spaghetti, chilli, spanish rice, etc. I go in the order of Onions (+Carrot if using that) until translucent then Garlic then any other veggies if any and then add the paste and give it a minute, deglaze and add sauce

[@lmpeters]

Since you mentioned that you want to start traveling to collab with other chefs: The Lagunitas brewery is in Petaluma, CA, which is an easy day-trip if you visit J. Kenji Lopez-Alt, Chef John, and/or Guy Fieri.

[@MrMaltasar]

I love these guest appearances! And Jack or Kay make for incredible reactions (freaking your poor guests out is great entertainment!)!

[@ChefBrianTsao]

😂

[@athriftygoddess6501]

Jack gives me very 'big fish in a little pond' energy. Maybe in whatever small town he comes from, people told him he was a good cook. And he internalized that and decided he was good enough to start his own cooking show. But once he was exposed to the wider world and the vast differences in cooking, he didn't humble himself and say 'oh maybe I'm not as good a cook as I thought, I'm going to keep learning', he just doubled down that no he is great at this and doesn't need to learn more. The complete denial of the fact that his chili might not have been the best one there said it all - this guy can't be told he's wrong.

[@maddieb.4282]

I don’t think anyone has ever told him his food is good. Even “small town” people have taste buds?!? We’re not stupid

[@calebsanderson7299]

I’m pretty sure the brisket was actually cooked over a year from the date he made the video. I feel bad for anyone who ate that chili

[@smarttgirl]

Just the thumbnail took me out 😂😂. Can't wait to see your reaction Chef! Edit: -Shon's bewilderment over the amount of foil 😂

[@janong9873]

Thank you Chef Brian! Been waiting for this! Watch Jack poison his whole congregation.

[@TrogdorBurnin8or]

Freezing meat for a year to 0F in a home chest freezer does not allow it to "rot". The chemical changes going on every month at that temperature are pretty much negligible if there's no airspace. IF there's airspace, you get freezer burn. If there's airspace and exposed fat, "rancidity" might come into play for the top few microns of fat, and we're incredibly sensitive to that off-flavor for evolutionary reasons, but it's not dangerous and you can just trim the surface off if it's actually detectable. Most of the damage that occurs to properly frozen food is textural, in the initial emulsions in the juices being broken by ice and fat crystals which freeze at different points. The faster you can freeze them the smaller the crystals. A LOT of meat that you eat has been frozen more than a year since slaughter - it's limited not by safety, but by the economic cost of extended refrigeration. If there's anything wrong with this, it's mostly an example of why you should wet-vacuum-seal stuff that's going into the deep freeze rather than just wrapping it in foil. Texas chuck-wagon-Americanized Chili con Carne is a dish whose origins evolved from the need to serve an entire steer or calf with a broken leg to a dozen people over the course of a month, then later to serve it institutionally to a thousand people. Without any refrigeration. In an edible form. The dish was prized despite MUCH worse than this being done to the meat.

[@vgamedude12]

Traditional meat and food preservation would have many modern people questioning it. Guess that's not all bad though.

[@trijim9485]

OMG YES! I was hoping you'd be reacting to this video! I feel bad for the people who consumed his chilli.

[@melrobertson2743]

Probably spent the night on the toilet

[@MotionlessKnight]

I gotta say, people not putting beans or disliking beans in chili is a new concept for me. Chili having beans is really all I've ever known. Hornel does make a beanless canned chili that I've tried, and I did't really like it. It's gotta have beans for me. As for canned chilis though, I always go with Stagg. 😆

[@BeauCreacts]

Chef, condolences to you and your family. Through difficult times you still work hard to entertain your viewers and didn’t skip a beat. Many thanks. And this is fucking disgusting.

[@bookkeeper1995]

I've never thought about it this much to be honest. I do tomato quarters, onion, celery, and peppers (bell, serrano, chili) cook it to death. After it's more or less stewed, add ground venison (seasoned, browned), chili powder, cayenne, and garlic cloves. It's not special but nothing reminds me of home more.

[@matthewwest2482]

We need a separate channel where you cook the things he does with the same ingredients and try to improve it

[@t3rr411]

I hope Brian doesn't have year old frozen meat just for this recipe

[@Ayldri]

I love your videos so much & I pray nobody got sick from eating this🧍🏾‍♀️

[@ChefBrianTsao]

Same and THANK YOU

[@ellyam991]

Hey Chef, saw the post about your grandma, hope you and your family are doing alright. Also I would've payed money to be there when people tried Jack's Chili, it's pretty much always him reviewing his food (although this should've been tried by NO ONE!)

[@billm9987]

Damn I learned more about cooking and why you don't do something then, I do watching videos about how to cook something one way... Enjoyed it & you two together are a good team. You are really good at explaining & Shon throwing in a different kind of humor really punched it up.

[@dwn060clownman]

Ok, church chili was October 30th, 2015 so "last year" would have been 10-11 months prior at the earliest. That is kinda frightening.

[@霊]

This came up in my feed after watching the August video. So glad I found your channel! Gonna be binging while I’m sick 😂❤

[@ChefBrianTsao]

Awesome! Welcome to the fam! 🤘

[@janong9873]

Chef Brian I hope you can do a cooking video with your grandmas recipes as sort of a tribute video.

[@Jenn-lq9yu]

Interestingly, in Southern Ohio, Chili has cinnamon in it and is frequently served on Spaghetti with Cheese in what's called a Three Way. That being said, Skyline Chili is what a lot of people think about when they think about Ohio Chili, but it's hot garbage imo. Their Chili tastes like it has sand in it, which it's very possible to make Ohio Chili that doesn't taste like sand.

[@SarahLovesBoobahandErEr]

This episode of his was hilarious. He was convinced the church chili contest was rigged. He was visibly crushed. It couldn’t possibly be that his food tastes like diarrhea pig slop, no, it HAS to be the congregation and favoritism...🤦🏻‍♀️

[@jstylo09]

The way he made that face about the Italian sausage. 😂 5:40

[@AtomicJuggernaut]

Oh boy he's gonna look at the church chili video

[@tastyneck]

For reals, this is gonna be good.

[@ChefBrianTsao]

this one was brutal

[@AtomicJuggernaut]

The worst part is that he served this at a church event

[@diannt9583]

@@AtomicJuggernaut Or any event with other people in it.

[@Lil-Britches]

Watch when Jack cooks fish it's a brain scratcher.

[@cassandrag2406]

Oh hey, I made a Super Bowl Chili and I always put beans in my Chili but im also from Canada so honestly im not an authority. I also don't know if its heretical but I make my Chili like I make my Nona's Sunday Gravy in terms. Also love your Channel Brian! I love that you differentiate between Homecooking and putting "Authentic" recipes and tutorials out in the public eye

[@ChefBrianTsao]

🙏thank you

[@Z_E_B_O]

Checking out the comments under the video where he made the brisket is fun too. Also in the comments of the video you're reacting to someone asked if he thinks his chili was the best there and he answered "Yes, cause I was the only one who used PREMIUM ingredients" haha.

[@ColtGColtG]

I strongly suspect that even if it was the other way with just judges he would have said the masses would have voted for his chili 🤣🤣

[@katamine11]

6:47 how dare you insult Jazz by comparing it to Jack’s cooking.

[@artonsafari]

I learned about cooking the tomato paste today! I was just using it to thicken my chili.

[@Chazferretington]

Chef, I love your channel. I was a professional chef for almost 20 years but I had to give it up for health reasons. One of the most heart breaking decisions I've had to make. Watching your channel is highly entertaining and it takes me back. Thank you and keep up the amazing work!

[@lmsmith015]

As a passionate user of my freezer (to reduce food waste), I can confirm that you're supposed to eat foods from the freezer within 3 months.

[@erinlikesacornishpasty4703]

Some can go as long as 6, but only some. Not meat or dairy. Like, I often keep flour in my freezer for ~6 months. But I bake a lot so I go through flours pretty fast.

[@lmsmith015]

@@erinlikesacornishpasty4703 True, true, I was referring more to leftovers

[@neeleneeleambarpar2151]

I am so sorry for your loss. All my strength your way.

[@phenz0menal127]

OH NO... This one. Welp, good luck, Chef Brian

[@ChefBrianTsao]

lol

[@maesdejardin8648]

I've been running a BBQ pit for 10 years now, my Smokehouse chili has been my most popular dish that entire decade I start by browning my ground beef, and prepping a variation of French Onion Soup, made with a dark beer (often Guinness) instead of beef broth. Once my beef is browned, I transfer it to a sheet pan, and then toss it in my smoker for at least an hour, preferably 2-3 hours, to develop an amazing smokiness (usually Mesquite or pecan, lately it's been ash). While the meat is smoking, I combine my Beer Onion Stock with my first seasoning dump (chili powders, usually a light, a New Mexican blend, and a Chipotle blend), my black and pinto beans (I like them in my chili, could care less what the carne purists think), and whatever other vegetables and chilis I'm adding (usually red and green bell peppers, hatch green chilis, and jalapeno). Once my meat is done in the smoker, I add it to my base, along with tomato paste, and my 2nd seasoning dump. About 2-3 hours after the second dump, I serve my chili. It's ruined all other chilis for me. If you aren't getting any smoke into your chili, you're missing out.