When i first made this chili the flavor wasn't very strong. But, then i simply added 5 pounds of spices a week and before i knew it i had a very strong chili on my hands.

I love how he still calls his father “daddy” I imagine he was a well-respected man

Rip’s memory is remarkably good for old brand names and details like that. I feel like I’m getting a story, a cooking lesson and 40ish minutes of entertainment, all brought to life by the details.

It's like watching Bob Ross paint!

Love this format. A wholesome man talking sense. Refreshing.

Rip could literally tell me how to shit in my hands and clap for 45 minutes and I’d still watch it just for the dry sense of humour.

“You’ll notice the big chunks of meat in my chili... This makes it better than your chili...” LMAO 😂😂😂 That is freaking gold Rip 💪🏻👍🏼

“Starting Cooking” Texas Edition

I've been enjoying these and made the Chicken Fried Steak and Hamburger Steak for the family. Both were a success for 4 kids that can never agree on what to eat and picky as Hell.

Be sure to cut your onions in sets of 5.

Love this; a Texan teaching a new generation why Texas is different.

That’s my kind of dog just chilling on the couch not bothering anyone or thing.

Love this format. Thank you for your content

Enjoying these Cafe Classic Episodes - thanks, Rip!

Merry Christmas to Mark and Starting Strength staff!

If you’re a novice cook, it’s important to measure and titrate up 5 units per meal until it stops working and then you move to more complex programming 😏

Thanks, Rip! And perfect timing since Christmas morning is one of the best times to eat chili, especially the Texas (no-bean) version 😃

These videos are great. Thanks for doing them!

Really liking these cooking vids! My family has had Hamburger Steak 4 times in the last 3 weeks. It's great!

I'm Indian and I love Texas chili. I didn't discover it until I was almost middle aged. But no one in Texas is capable of making it too hot for an Indian on the Scoville scale. I have been eating capsaicin since I was 3 years old.

I've really enjoyed this series ty Mark.

Great lesson -- I truly enjoy this series.

Well this was pleasantly unexpected. I’m gonna hit this... (your deadlift videos already won me but this is next level!)

“I was the food processor” I’m convinced my dad had kids partly to not have to buy a snowblower

great cooking series.......love it!!

Thanks for the lesson, will give it a try

Very nice recipe. Tasteful! Very nice serie of recipes

Loved the video! Will definitely try to cook it someday

Thanks for this great content! Chili is one of my favorite dishes.

We need more of these!

Love how Rip doesn’t tear up when chopping the onions. Total no sell.

I've been waiting for this one!

Best chili recipe video I've seen. It IS like watching Bob Ross paint.

This is the one I've been waiting for! No beans in Texas Chili, ever. 😎

When you cut the root off the onion while mincing, it makes the onion fall apart. Cut the stem off, peel it , the slice it in half through the root and it will be much easier to mince

Hello from Germany. Have started the „program“ 3 weeks ago in my home gym and love this channel. Have started to read the „blue book“ and watched probably half of the youtube videos. I wish I lived in the States so I could join a seminar. Will definitely try the Texas Chili 😉

That looks so good, I am going to do this someday.

Love me some TCC! Please keep this series going

Excellent Information Video Keep up the good work

I made this recipe following Rip’s directions and it kicks ass.

This is such a good series

"toasting spices". I have to try that. Thanks for the awesome videos!

These are excellent.

I enjoyed listening to you. You are funny and entertaining. Great recipe!

Your face is such a festive hue of magenta! Rip, you're glowing!

Starting Steak 🥩

For some reason, I enjoyed this!

I can't wait to replicate this! Been looking to find an authentic delicious chili recipe to eat after I push iron

Looks amazing! Give me a bowl 👍👍

I like your style , Mark - purposeful, attention to detail, and an eye for efficiency. Looks damn tasty too.

OMG. Came to learn the bench press and found Texas chili

Lord Jesus it's a FIRE!!! I'm born and raised in Texas and I can smell and taste this recipe through the screen!!! When he ladled the chili on the tamales I almost had a stroke. This was good good good sir! I just know it was. I appreciate the hot water trick for time and the NO BEANS JUST MEAT!!

Thanks for the tip with the 3 cups of spices I was shltting my pants for 2 days after I made this

23:23 Hank Hill approved

Only Texas makes real chili. Have a merry Christmas, Ripp!

It's 1:02am EST and I just finished my first attempt at chili in general, which is also your Texas chili. Thanks, Rip.

Right on!!

You are an awesome man.

Keep the cooking videos coming!

thanks for teaching us how to cook coach :)

I'm Gonna open a texas cafe in the Poconos with these recipes

I wanna here Rip say “I guar-ran-tee!” while cooking.

Made the fried steak and the hamburger steak. Cant wait to make this. Fascinating for someone from the Uk

I love watching Rip’s Human Hobart Machine Paddles do work

Actually made it at home. It's so rich in falvor! I made some rookie mistakes like cooking it for long enough to make the skirt steak break, and putting too much chili - but it's still great!

Texas Chili on Tamales - the quintessential Tex-Mex dish. Can't beat it!

God bless you Rip

Keep making these, please! No better way for a euro like myself to get acquainted with the kitchen of the midwest!

🌟🎄Merry Christmas!🌟🎄

damn I'm hungry now.. thanks rip!!

Great stuff RIp; Chef Rippetoe! Namaste 🙏🕉#ShoeLeather :)

You’re such a big man

Did this recipe slightly modified the other day and it was great, now do you have advice on how to reduce smoke and fumes when toasting the spices besides opening the window ? I almost had an asthma attack and my house was smelling of spices for a week. Well worth it though

Thanks RIP! That looked very tasty. I'll be it smelled nice too. Great tip about leaving the chili overnight for the flavor to develop.

I prefer masa flour for thickening. If you're making tamales or corn tortillas, you should have some masa flour handy. Just sprinkle it in and mix, it won't clump like flour can.

Toe-boss-co sauce.

The issue with Venison tasting “gamey” has to do with the butchering process. If you age your venison when you quarter it, it will improve the taste and texture. Ensuring that you don’t get hair on the meat and then cutting the glands out prior to grinding prevents the “gamey” flavor. That taste comes from people that butcher quickly and don’t care about that flavor. That’s it.

I'd like the Texas Chili in a bowl. Coffee black Where's your bathroom?

Cuz there is a thing called Frito chili pie... Which is a delicacy.. I love this cooking channel. Lmao

I remember hearing a few years ago that cumin became part of Mexican cooking, and later Tex-Mex cooking when a decent population of Arabs migrated to Mexico and brought it to with them.

Coach, as an intermediate lifter, how should I integrate this chili into my recovery period? Would it be wise to eat it after my TM Wednesday session?

I would have thought the optimal number of tamales would be five.

Uncle Rip!

What does Rip have to say about his espresso setup?

Where can I find a chili like this in/near austin tx?

While I'm watching this I've thrown some strips of venison (don't have a grinder) in a pan with olive oil and added salt, pepper, red pepper, onion and garlic. Cooked it low-med heat then seared it hot. Excellent. Venison is a familiar flavor to me, I wouldn't call it flavorless and I believe the "gamey" description is when the fat isn't removed properly. I've also heard it tastes different depending on the location. For example corn fed deer tastes different than acorn and weeds fed deer, so I imagine Texas deer taste different than Wisconsin deer.

Yes

Rip is heavy handed with his spices, and there's an important lesson in that for most folks. People for some reason very carefully parcel out spices in meat dishes for some weird reason. Rip should have a cooking show. Though I'm 100% sure he'd get canceled at some point for saying a thing LOL.

when making the texas chili do i use a supine grip?

I kinda miss the part where Rip and the crew actually eat the food and react to it. The story isn't complete without it

DAMN ... it's 2245 hr. or 10:45 p.m. and now i am HUNGRY!!! guess i'll have to cook tomorrow and then wait till the day after!!! THANK YOU! in advance sir!

Rip, They still make Mortons Chili Blend. The ingredients. Chili Powder, Salt, Cumin, Garlic, Oregano.

Watched the video, gained 50lbs on my deadlift...

I could listen to this man read a phone book!

Good shit, boss! If y'all ever want to be amazed at how many crackers you can eat, make a batch of chili and use crackers in place of silverware when eating it. I prefer chili a bowl over some sweet corn muffins with a glass of milk. The milk's basicity balances the chili's acidity nicely.

Instead of using Sysc.... I mean premade seasoning mix, actually prepare and stew the peppers yourself. Then depending on your particular inclination, strain it to your heart's delight. Very delicious!

As a New Mexican, I approve this use Bueno Red chile in chili by our Texan neighbors.

26:32 am i the only one who almost shat themselves here?😂😂

The 10 people who disliked it are going to Planet Fitness and squatting on the Smith Machine

Could you save time by tossing the spices into the pressure cooker?