Just a tip for future consideration, if you roll the dried peppers in between your hands a couple of times and give them a good shake, all the seeds will just fall out the end of the pepper. Then you can do all the other stuff and not deal with the harder to deal with wet seeds later. 😎

Looks excellent. I never add tomato, and also use chipotle and d'arbol, but not the steeping water since it gets bitter. Toppings, hell yeah. Sour cream, fritos, chile-lime corn chips, cheeses, diced onion, poblano, etc. And always make chili beans on the side for those who love to mix. There is no "right" way. Only the way you do it and the "wrong" way that others do. Bueno

I am just here to watch Texans fight over beans. Later, I will go and watch Italians fight over cream in Carbonara.

Awesome, authentic, love the slow cook / simmer on the seared chuck roast. Def giving this a try.

Northern New Mexico chili: Chunks of venison and chorizo links grilled on the campfire, can of chipotle, can of tomatoes, onions, garlic, fresh serrano peppers, ancho peppers, bay leaf, Mexican oregano, cumin, coco, masa and of course, New Mexico chili's, dried red and roasted green. Slow cook it over a fire, at night, in the dead of winter. Add beer when needed. When the coyotes start howling it's done.

Thanks, i make this chili at the firehouse for 8 guys. They love it, sometimes i add different dried chilies (whatever i can find in stock at the grocery). Sometimes i use the tomatoes… most times not. It’s a winner recipe, they ask for it time & time again

Just ran this recipe through my pressure cooker. Got a little scorching (remedied next time), but what a finish! So many waves of flavors going on. Made mine with cheap chuck roast from WallyWorld. Something to be said about awesome beefy flavor from cheap high connective tissue beef. Browned the beef, then the onions, garlic, and a couple jalepenos and serranos. Added beef stock, tomatoes, dry spices, and then pressure cooked for 45 minutes. A beautiful result. A little tweaking and spot-on! Thank you for the wonderful starting point.

if I wanted "bean soup", I'd order Bean Soup.. I'm fond of actual Chili..yup.

Finally. A good, basic, recipe. No weird stuff or "tricks".

In its purest form back in the early years there was just dried peppers 🌶 and whatever cuts of beef they had handy. Always cooked in lard and cast iron pot right on the fire. No beans in it however there was always a pot of beans simmering next to it. Everything else came later (onions garlic cumin etc..). And this is a little history about one of my favorite foods. This version here its mouthwatering 👌👌👌

I love this recipe. My daughters and I have made is many times and it gets better with each meal. Thanks!

Awesome video. I loved the tips throughout!

I cannot wait to try this recipe. Thank You

I like it! No secret ingredients, no nuclear hot sauces, no boutique bottled condiments, no extravagant cuts of meat, no witchcraft or sorcery of any sort. Just basic (but high quality) ingredients elevated by solid technique to create something that is much more than merely the sum of its parts. Beans or no beans? Chili began as a Mexican technique for stewing meat with local aromatics. In Mexico, refritos would be served alongside the stew, so putting beans directly into the stew would have been utterly redundant. For that reason, many people in Texas (which until relatively recently WAS Mexico) continue to omit beans from their chili. But at most Euro-American tables in the United States, refritos are not a staple side dish. For those people, adding beans directly into chili as a starchy extender and as a tasty accompaniment to the meat makes perfect sense, for the same reason that adding potatoes to European-style beef stews makes perfect sense. Texas Red vs Chili Colorado? These names are not DOP designations. They simply distinguish the red chili (made from dried peppers and mostly beef) from green chili (made from fresh green peppers and often pork). "Chili Colorado" IS NOT from or in the style of the state of Colorado. Colorado is the Spanish word for the color red. Chili Colorado simply means red chili, in the same way that Texas Red means red chili. Don't read any more meaning into these names than that. To those who want to make their chili hotter: Yes, you can use some hotter peppers such as Arboles. The Anchos and Guajillos used in this recipe are perhaps the most basic and typical. But there are dozens of varieties of dried chili peppers with very different flavor profiles. You should definitely explore these various chilis and all of the complex flavors they offer. Heat is just one of those flavors. I should also mention that anybody looking for extra heat can simply add some sort of spicy condiment such as salsa picante. I enjoy spooning a bit of Pico de Gallo on top of my chili. My own pico de gallo contains habanero pepper, onion, tomato, cilantro and lime juice. These bright, fresh and acidic flavors really make the chili come alive, and the raw habaneros definitely set it on fire. One last thing: If you are a self-ordained high priest of the chili orthodoxy whose purpose in life is to lead the inquisition against all forms of chili heresy I suggest that you look deep within your own soul instead. ¡Cook Free or Die!

I make chili a la Ouxacha, which pre dates Texas chili by about 1,000 years. Puerca, arbol, guajillo, chili, piper negra, frijoles, tomate, allio. Good stuff.

Just tried your chili! It was awesome and everyone gave it 10/10 Thank you! All the best from sweden 🇸🇪🇸🇪🇸🇪

I made this recently but used dried cayenne peppers instead of ancho due to availability in my area, and it turned out to be the best chilli I've ever had! The addition of the fresh lime juice was amazing!

Chili is in my top ten favorite dishes..........yours looks fabulous. Thank you for posting.

Oh Baby!!! I am definitely going to make this. !! TY Honey pie. Great job. !! 😎✌✝💕

Looks delicious!

such a pleasant hostess with a gentle voice, the dish looks delicious and appetizing, hello from Russia :)

Excellent! Keep it up! WOOW!

The chilie looks delicious 😋 got make this recipe this winter ❄️

Had to find a recipe to show my daughter -inlaw the proper way to make a classic club. After pouring through a slew of NEW AGE, NAMBY PAMBY vids that desecrated my beloved Club, I found your old vid. I was vindicated! Now my daughter -inlaw can learn the proper way to assemble this AMERICAN CLASSIC! And as a bonus, I see your channel is still up and running. 👍👍👍 Thank You so much for making this vid ❤🎉😀

Wow, one of the best chili videos I have seen and I've seen a bunch.

Ok, my kitchen looks like a war zone now, I've learnt that the chopper from my blender will fall into the pot if you don't hold on to it if you pour it out, but thanks to you I was able to try a great new recipe ;-) I've only ever made chilli on carne with minced meat and I've also used dried chilli peppers for the first time. A whole new flavour experience! Thank you from Germany and happy 2024 to you and all the chilli fans out there!

Ok this looks really REALLY yummy

It looks delicious ! Congratulations !

I've made this recipe three times now, one that I doubled to take to work for my bud's. Very good!

Made some and it's awesome. Served over a baked potato with sour cream. Some additional things I put in. A little bourbon. Also threw in some pieces of toasted jalapeno.

I made this last night. It was very good, but different from the hundreds of other chilli's I've had in Texas. Different can be good though, as the pepper flavor and texture of the beef was great. It just needs more heat, so I added some reaper oil on top of the sour cream. 😀

Обязательно приготовлю! Спасибо за рецепт!

Different than my Texas Red but I'm definitely trying yours! Thanks for sharing!

This looks great. I'll have to do that soon 😉

WOW ! This girl uses English and in a succinct manner. Explaining how and why she is doing things but not being over wordy. Top marks and also this makes it very entertaining.

WOW! Thank you

Looks delicious, great job on the video.

That is A Super Amazing dish 💯

Looks good!!

Wonderful thank you so much my dear friend 💝

I am glad I found this recipe. :)

Just made this in the UK! Was delicious! Thank you for an authentic chili recipe.

Yum! Similar to what we've done in the past but can't wait to try this one for a weekday dinner.

Just watched about 10 chili videos. This one looks the best by far. Going to make this one.

Greetings from Croatia! I feel the taste and smell of Texas chili ... 🙂 In Croatia we work in the same way, with small differences. We use smaller pepperoni (very spicy!). Cut the onion into thin strips and use Mediterranean spices with a little red dry wine! Trust me, it’s very tasty! I salute all cooking lovers in Texas! 👋😀🍺

Looks great you have good cooking skills

Super recette. Je vais l'essayer! 🙋

Just made this using 2 pounds beef and 1 pound venison. This is the best chili we have ever eaten!

I fell in love all over again with my 6,3 liter Le Cruset dutch oven

Very appetizing looks👍👍👍😎

Wow just made this and it was great. The lime put it over the top.

I tried this recipe, and it was really good. Only two variations from the recipe: I didn't have masa (and didn't want to buy it for just 2 Tbsp) so I used cornstarch instead - didn't seem to be too thick or not thick enough. The other thing was that I didn't have beef stock, so I used the rest of the steeping liquid (plus enough water to make 3 cups) and beef bullion. Oh, and I let almost all the seeds fall out of the dried peppers before steeping. And I put it in the crock pot on low for 4 hours instead of simmering after it was all put together. 😊 Pros: - The meat was amazing. Just melted in our mouths. I was a little concerned my wife wouldn't like it, as she greatly prefers leaner meat and definitely no texture issues that can come with tougher meats and connective tissue, but that all dissolved just fine and was super good. I even ate the smaller bits I cut off after searing so as not to waste them, and I (and my cat) thought they were good even before simmering for hours. - The chili flavor was really good. We all had seconds (wife and 2 teenage boys and myself), so I know it was good. Cons (not really "Cons", but "Mehs" doesn't look as good): - It turned very dark brown, not the nice reddish brown from the video. Not a big deal, but it didn't look as appealing as it tasted. - I think getting rid of the seeds first eliminated almost any heat. We all like things a little spicy, at least, and it just wasn't (well, very spicy in the flavor sense, just not in the heat sense). - My Ninja blender couldn't quite pulverize the skins of the peppers - there were little pieces of skin throughout. Again, not a big deal, but I would try to figure out how to eliminate those in the future.

Does this lady do any more recipes? This was so comforting to watch her cook!

Great presentation.. Cheers and best regards from Arlington

It sound good 👍

I like 0:28 when the wooden rabbit uses his paw to help.

“Erbs” & “Carmle” I’ll never get used to these pronunciations 🤣

Amazing 👌🏼

This is basically how I make my chili, but easier to remove the seeds first. I have gone to using dry chili's as opposed to using chili powder for all my chili needs. I like to add a couple of dried Chipotle as well.

Pure love in food form.

Delicious 😋

looks vary good

Made me very hungry LOL I will try this

Great recipe and video....i make a similar cook but smoke the chuck roast to an internal temp of 165F and then cut into cubes and add to the chili...

In Eastern Europe, we command, and chilli makes itself. However, in this case, me going to break the rules and cook the chilli with my own, deady hands.. Spasiba for the recipe, Comrade.

A Brit here, and looking in at what you ethnic Texans are up to! I found a recipe for Texas Red a while ago and with a bit of experimentation found that ox cheek made a superb Texas Red, but it does require a pressure cooker as it is tough as old boots at first. Ox cheeks are really hard to find, but excellent when you can. Similarly, shin of beef also works. The only problem we have here is finding the correct chilies at a resonable price.

Yummy.

I'm sure it tastes really good . in Germany we call it beef goulash

great video

Real talk sis 💯 Tru. 🔥🔥🔥🔥🔥🔥🔥🎯

I might look up this recipe and probably try to make except I'm use ground beef and leave out the onions cause not everyone can eat onions. I'm also glad there are no beans in it especially since people who I have had chili from before tend to add more beans than beef

Looks really tasty 😋

You had me at "no beans" 😊

Looks great. We are planning on making it here in Maine this weekend. We have not used the tomatoes in ours but I bet they would still be great and we use a hanger steak but otherwise pretty much the same as yours. We remove the seeds in the chilies first but that is not a big deal either way. Also, a relay good dark coffee like stout along with some of that pepper water is a great combination instead of just the plain pepper water which can sometimes be too bitter from the process. I've never used the thickening agent either. Just simmered it down until it naturally thickened a little bit. This time we are going to try a smoked salt instead of a regular Kosher salt just for fun.

Great, now I am hungry🤤🤤🤤

Just ordered a Le Crusette 7.25” Dutch oven, this will be my first receipt 🤠

As many chilis as cooks ...Thanks for this version .Friendly from France.

Awesome Video - Greetings from Germany

May i suggest zesting the citris before juicing, it is something my grandmother drummed into me. I simply freeze the zest in icecubes and thaw when needed. Thanks you for the recipe, take care, God bless one and all.

If you toss the meat in the freezer for about 30 mins, it’s easier to cube.

hi. what spices did you use, and is masa a like corn flower

Cant wait to make this but never seen dried chillies in uk super markets let alone the type :)

This is very familiar to how I make my Birria. I use a slow cooker for my Birria, but I'm going to have to try this recipe in my Dutch oven

Making this as I type. Simmering in the Dutch oven for 3 hours now!

I made this last week, it was delicious. I'm making it again tomorrow, but I have some pork tenderloin that needs to used so I'll use that instead of beef. Just not sure about adding beef broth to it. Any suggestions?

Good recipe friend, congratulations, you have one more friend, greetings and happy day

I'll be making Texas Red this weekend, thanks for the really easy recipe!

Beat chilli recipe I've seen on KZfaq. I wish we could get dried chillis like that in the UK.

in germany we call it gulasch. Lovely recipe

Oh that looks PERFECT. I’ll use beans anyway. I like to frustrate Texans by saying, Oh, the kind you put on hotdogs. I like mine with beans in a bowl. I’m trying your recipe TODAY, but with beans and crumble corn bread into it. Mmmm

Another type of Bograch))) Very similar. Thanks For video!

I’m currently cooking this as I type. All is good except that the chili is burning to the bottom of my Dutch oven. I set it to a medium/high heat as instructed. I’ve turned it down to a low heat and even after 1.5 hours it seems finished already. Any thoughts?

What if I want to braise in the oven. How long and what temp?

Which dried spices n herbs did she use?

Loved your video. How would this recipe work with a crock pot? Would you recommend using one with it?

Amazing recepie. i made it and pretty sure that will become one of my favourite food. hello from russia

I’m going to try it out at the cottage this weekend on the fire pit

Why use dried peppers? Does it make a difference as to usimg fresh ones? Great video!

i have to do this

You mention that you use a bit of the steeping water when blending the chillies to impart flavour; as a lover of really hot curries, could I replace the beef stock with the steeping water or would that overpowered the flavour?